Week 3 reading guide

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School

West Texas A&M University *

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Course

MISC

Subject

Industrial Engineering

Date

Apr 3, 2024

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pdf

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Uploaded by ProfSummer13850

Worksheet 4 Study online at https://quizlet.com/_4fff36 1. Describe how much processing foods receive prior to procurement in each type of food product: a. Conventional- purchased in various stages of production, some proportioned meats, baked goods and fresh, canned, frozen or pre-processed fruits and vegetables b. Ready Prepared- purchased in various stages of production, some proportioned meats, baked goods and fresh, canned, frozen or pre-processed fruits and vegeta- bles c. Commissary- Little or no processing before purchased d. Assembly serve- Maximum degree of processing 2. Which type of food production is likely to have low, moderate or high food costs? Why?: a. Conventional- Moderate food cost because of use of little or no processed foods and continuum of processing b. Ready Prepared- Moderate food cost because of continuum of processing c. Commissary- Low food cost because little or no processed food is purchased in bulk d. Assembly serve- High food costs because of use of highly processed food products 3. How long and at what temperature is food held in each: Conventional- hot food is produced for service on the same day, held hot until service up to 4hr and cold food held cold until service b. Ready Prepare- Food is held chilled until before service when it is returned to service temperature c. Commissary - hot food may be held hot for long periods of time if production is at the comissary food transported at service temp d. Assembly serve- Food is held frozen or chilled until close to time of service , frozen food to be served hot may be placed in refrigeration to bring temp up to about 40 degrees and then heated 4. How great is the requirement for skilled employees in each type of food production?: Conventional- very high need skilled cooks are Highly required at all times b. Ready Prepared- moderate,skilled cooks needed during production only. produc- tion and service are separate c. Commissary-highly skilled required at the site of production which of food which can be done in only a few days d. Assembly serve-low skill required food is completely processed. 5. Which type of food production is likely to have low, moderate or high labor costs and why?: a. Conventional - High labor because skilled staff required for entire production and service; on-site prep b. Ready Prepared- Moderate labor because skilled staff are needed only for 1 / 5

Worksheet 4 Study online at https://quizlet.com/_4fff36 production;ie heating and service of menu items; decentralized c. Commissary- Moderate labor because skilled staff are needed only for production d. Assembly serve- Low labor because skilled staff are not required for produc- tion/cooking 6. Indicate whether reheating (rethermalization) of cooked foods is required: a. Conventional- Not required b. Ready Prepared- required c. Commissary- sometimes; not required when food is delivered at service temp, required when Reheating is required at food service sites ie cook chill and cook freeze d. Assembly serve- Yes, it is required 7. Indicate whether finished foods are pulled from inventory in each type of food production: a. Conventional- No;foods are not produced to inventory so there is no inventory of finished food b. Ready Prepared- Yes; foods are produced to inventory so finished foods are removed from inventory c. Commissary- Sometimes; foods may or may or may not be produced to inventory so finished foods may be removed from inventory d. Assembly serve - finished foods are purchased for inventory so they will be removed from inventory 8. Indicate whether special equipment are required in each type of food pro- duction: a. Conventional- no required for production and holding before service b. Ready Prepared - must have blast chiller for cook-chill and cook-freeze; food also gets reheated c. Commissary- may need special equipment like ready prepared d. Assembly serve - No required 9. Indicate whether especially large quantity equipment is needed to produce the very large amount of food in each type of food production: Conventional- No Ready prepared yes Comissary yes Assembly serivce yes 10. In 2006, a number of restaurants in New York City were told to stop using sous vide technology to produce meals. Why do you think they were using sous vide and why were they ordered to discontinue using sous vide?: Sous vide was being used because it can preserve flavor for foof that is cooked in advance. It is helpfu for large quantities , however it did not have a HACCP Plan 11. Develop a flow chart for beef stew for a conventional, a ready prepared and an assembly/serve food organization: Process Conventional 2 / 5

Worksheet 4 Study online at https://quizlet.com/_4fff36 Procurement -> of frozen beef, prepared veggie sauce Storage-> Chilled storage of beef; normal storage of veggies at room temp if canned or follow directions listed Production and Holding-> Production of stew (beef) Service-> Holding food until it is served Process Ready Prepared Procurement-> same Storage-> same Production / Holding-> same/ chilled storage Service-> re-thermalize and serve to customers Assmebly Service Procurement-> Beef stew ready cooked' Storage-> chilled Production / Holding-> heat beef stew Service-> serve to customers 12. If food cost and labor cost are comparable between conventional and ready prepared foodservice operations, what would be important justifications for choosing one type over the other?: Ready prepared food can be blast-freeze and then re-thermalized prior to service; convetional may go bad over time 13. Define following terms: Design- Overall space planning including the definition of size, shape, style and decoration b. Layout- Detailed arrangement of the equipment, floor space and counter space c. Flow - Movement of people or product through an operation d. Product Flow-The movement of food from purchasing and receiving through production to the customer and then through ware washing and trash removal e. Traffic flow- Movement of employees through operation as they complete their work 14. What are the responsibilities of the planning team in a kitchen develop- ment or remodel?: Vision of the space-> ie ambiance occupancy , environmental design Establish goals for the planning process Describe expectations for desired flow operations and service 15. Define the following terms: Bubble diagram- It defines space in planned kitchen and the relationship of these spaces to one another b. Program- It states the goal of project and gives an overview of the occupants of the planned space, presents a projected timeline for the project, proposes allocation of space to the desired units/activities within the planned space, and details guidelines 3 / 5

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