CHAPTER 8 : PRODUCTION

ASSALAMUALAIKUM...............
    TODAY THE NEXT CHAPTER IS ABOUT PRODUCTION........

FOOD PRODUCTION
I) OBJECTIVES OF COOKING IN FOOD PRODUCTION
   -enhance easthetic appeal
   -destroy harmful organisms
II)COMPUTERS IN PRODUCTION
 -expanding or reducing recipes
 - storing recipes

RECIPE FORMULATION
=> STANDARDIZED RECIPE
=>FORMAT
=>RECIPE TITLE
=>YIELD AND PORTION SIZE
=>COOKING TIME AND TEMPERATURE
=>INGREDIENTS AND QUANTITIES
=>PROCEDURES
=>RECIPE YIELD
=>QUALITY STANDARDS
=> RECIPE ADJUSTMENT
      -factor method: quantities of ingredient in the original recipe are multiplied by a conversion factor
      - percentage method: the percentage of the total weight of the product is calculated for each                    ingredient


FORECASTING
forecasting=> a prediction of food need for a ady or other specific period of time.
reasons:

historical data
=>

criteria for  selecting a forecasting method
=> using the manual or computer forecasting method,factor like a cost, accuracy, relevancy, lead time, pattern of food selection  and ease of  use should be considered.