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Module2

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by

Trevor Hubbard

on 3 August 2017

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Transcript of Module2

Today.....
Understand volume food production
Systems used
Technique used in volume food production
Equipment used in volume food production

What is Volume Food Production????
At any scale of high volume cooking operation, there needs to be management in step of the operation.

Have you ever heard of a Centralized Kitchen???
Welcome To Module 2
Planning & Managing Food Production

Module 2
Task 1
Compare and contrast different systems and equipment used in volume food production
Task 2
Task 3
Task 4
Purchasing Management
....Analyse and assess the reasons of supplier selection, selection of materials, commodities and equipment
Design and assess food production plans
Investigate food quality control processes and policies for volume food production

...or food production facility,
is the heart of the centralized
or commissary food service system.
The central kitchen usually is a very large
and complex facility.

The Centralized Kitchen...
Mass Production
Artisan Production
Medium Production
These are very different operations from normal restaurant kitchen operations. It requires a large investment in specialized equipment. let us see if we can name a few....
Bratt Pan
Blast Chiller
Vacuum Pack Machine
Sous Vide Machine
Convection Oven
Steam Kettle
Chocolate temper
Let us have a look to see if we can match the equipment with the correct description.....
What types of businesses require centralized kitchens????
Restaurant chains / groups
Food and beverage retail businesses
Large-scale banquet
catering operators


Advantages/Disadvantages of a central kitchen
In groups let us see how many we can come up with????
Advantages
Consistency in quality
More efficient work processes
Bulk buying discount
Improved productivity
Lower food cost
Lower labor cost
Consistency in quality
Improved productivity
More efficient work processes

Disadvantages
Heavy Lifting
. Central kitchens purchase food in larger quantities and employees handle greater quantities of product, resulting in heavy lifting requirements for some workers.

Repetitive and Monotonous.
Central kitchens operate using principles of economy of scale, so food is produced in very large quantities. As a result, workers have less variety of tasks and those tasks often are very repetitive. For example, the assembly workers may stand in one place for several hours doing one task.
High noise levels.
Central kitchens often are very large and open with little ways to baffle noise. The large equipment and activity in the kitchen often make it a very noisy environment.

What is cook/chill and cook/freeze?
Systems used in volume food production
Systems used in volume food production
Systems used in volume food production
The technique involves the full cooking of food, followed by rapid chilling and storage at controlled temperatures (for up to five days). When required, the food must be reheated thoroughly before service. The production system itself is simple to operate
Food products that are cooked, packed and frozen at a central production point, distributed frozen and reheated at the point of consumption are known as cook-freeze products.

Who uses it????
Thousands of establishments of all types and sizes currently use cook/chill systems. Anyone who has eaten at a top restaurant or hotel, at a banquet or reception, or on an airplane or ship is likely to have eaten a cook/chill meal

What systems are used in food production???
Sous Vide
is a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times. Cooked at an accurate regulated temperature much lower than normally used for cooking, typically around 55 °C to 60 °C for meats and higher for vegetables. The intention is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture
Lets get going.......
www.kahoot.it
What is cook/chill???
Cook/Chill System
Conventional System
Used in schools, restaurants, colleges and universities, and cafes.


Advantages
Disadvantages
What are the advantages/disadvantages???
Advantages
Flexibility in menu items.
Food items being served soon after preparation
Standardized recipes can be used
Fresh homemade food products
Disadvantages
Consistency
Labour costs
Food costs
Food safety
Ready Prepared Food System
What is it????
In ready prepared food service systems, food is produced on site, held chilled or frozen, reheated,
and served to customers on site.
Widely used in hospitals and prisons
Advantages
Disadvantages
Ready Prepared Food System
Advantages
Disadvantages
Less labor and less skilled labor needed
Minimal investment in equipment
Can purchase proportioned items for a la carte menu
Portion control easier, less waste
Mostly an advantage for small foodservices outlets
Menu items limited by market availability
Food cost substantially higher
Quality may not be equivalent to fresh
A lot of freezer/refrigerator space needed
The Flow of Food
It is important to understand the flow of food through a food service system in order to
determine the system that will best meet your needs and to develop an effective HACCP
program.
Menu Planning
Purchasing
Receiving
Storing
Preparing
Cooking
Holding
Serving
Cooling
Reheating
Centralized
Cook/chill Cook freeze
Conventional
Ready Prepared
Assembly service
Assembly Serve System
Least commonly used. there are many choices in foods that
can be purchased that only require heating and serving.
Assembly is a word that means a few of you on the same goal then reheated, and served to customers.
Advantages
Less labour intensive
Limited equipment needed
quicker production line
Visual advantage
Disadvantages
High food cost
Perceived loss of quality
Availability
Menu variety might be limited
Let us see if we can put the flow in the right order.....
get into groups of 4 and see if we can get the correct order.......
The manufacture of a product on a
large scale
. The mass production of items is often done by using an
assembly line
, or another efficient means of production. The process is often
carefully
determined, to try to produce the greatest
quantity
of items while using the fewest resources (such as labor and/or time).
Mass production has become popular since the assembly line became prominent in the 1900s,
Consistency
has become a hallmark of fast food - in each chain, restaurants look alike and
meals taste the same
.
Different regions might have special dishes on the menu, and different countries might have different items and recipes depending on the local culture. But in
general,
food from a particular
chain
tends to
taste the same
no matter which restaurant you visit.

An artisan is a
skilled manual worker
who makes items that may be functional or strictly decorative, handmade foods especially.
Artisans practice a craft
and may through experience and aptitude reach the expressive levels of an artist.
The adjective "
artisanal
" is sometimes used in
describing hand-processing
in what is usually viewed as an industrial process, such as in the phrase artisanal mining. Thus, "artisanal" is sometimes
used in marketing and advertising as a buzz word
to describe or imply some relation with the crafting of handmade food products, such as bread, beverages or cheese. Many of these have traditionally been handmade, rural or pastoral goods but are also now commonly made on a larger scale with automated mechanization in factories and other industrial areas.

ARTISAN’s focus, true to their name, is to demonstrate
craftsmanship
in the creation of our menus and the service and delivery of the food.
The
source
from only the
freshest and finest ingredients
, and from best practice artisan producers the nation wide.


Medium-sized companies also have the advantage of mobility over larger companies.
For example, if the marketplace abruptly changes its demand for a particular product, a medium-sized company may quickly lower production output or modify products to fit the needs of customers.
Larger companies must deal with bureaucracy and shareholders before making changes.

A steam-jacketed kettle is similar to a saucepan.
It cooks large quantities of food by using
steam heat
.
It is designed with both an inner and outer steel wall that cooks the contents inside by
releasing steam into the space between the walls
.
These devices are often used to cook foods like stock, gravy, sauce, or soup, and may be powered by electricity or gas.
They come in various sizes, for installation on the floor, countertop, or wall. Steam-jacketed kettles are often used in restaurants and industrial kitchens, where very large amounts of food are prepared daily.
Lets see how many Artisan producers
You can name????
Name me 3
What do they make?
Why are they good?
Hand out
Word Pairing
Full transcript