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Food Production. Production Planning and Recordkeeping. Good Food Depends Upon…. Quality food products purchased How food is stored Recipes used Amount of ingredients Preparation procedures Holding Service. Records.

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food production

Food Production

Production Planning and Recordkeeping

good food depends upon
Good Food Depends Upon…
  • Quality food products purchased
  • How food is stored
  • Recipes used
  • Amount of ingredients
  • Preparation procedures
  • Holding
  • Service
records
Records
  • Good record keeping is an essential part of any successful food service operation.
  • Food Production Record is a tool that helps plan each day and to communicate with staff
record keeping
Record Keeping
  • Provide valuable written history for future reference
  • Helps spot trends, evaluate what works best with your customer, & decide what changes need to be made
  • During a state review, your records demonstrate that your meals comply with program requirements
food production records
Food Production Records

Accomplishes two things:

  • It gives the staff information (what foods & recipes to use, portion size to serve)
  • Enables staff to record information (actual quantities prepared and served)
food production records6
Food Production Records

Used for

  • planning,
  • controlling and
  • documenting food production
planning
Planning
  • Plan amounts to prepare for each menu item for breakfast and lunch
  • Plan the required number of servings of Grains/Breads for each week of menus
  • Plan the required number of Fruits/Vegetables for each week of menus
  • Make sure the offer vs serve provision is used correctly
completing a food production record
Completing a Food Production Record

Before the Meal

    • Records school name
    • Meal date
  • Menu
    • Write names of menu items included in the reimbursable meal
    • A la Carte items can be recorded in the body of the record, but not in this section
completing a production record
Completing a Production Record

Before the Meal cont’d…

  • Serving Size
    • Write the serving size of each menu item
    • Remember to record different serving sizes for different age/grade groups if amounts are planned that way
  • Credit Per Meal Component
    • Record credit in appropriate column
body of the production record
Body of the Production Record
  • Person Responsible (Column 1)
  • Menu Item/Food Item (Column 2)
    • Record name of each menu/food item to be served and credited toward meeting meal requirements
    • For a recipe – write name and major ingredients that count toward the crediting
body of the production record12
Body of the Production Record
  • Credit Bread items as finished product
  • Condiments served should also be listed in this column
body of the record
Body of the Record
  • Recipe Number (column 3)
    • Write recipe number for each menu item
    • A recipe must be used when a menu item contains more than one ingredient or requires any preparation
  • Age or Grade Group (column 4)
    • Record the age/grade meal pattern (if only one pattern in school – this information will be standard every day)
body of the record14
Body of the Record
  • Serving Size (Column 5)
    • Write the serving size of each menu item
    • Remember to record different serving sizes for different age groups if amounts are planned that way
    • Hint: If repeating this menu, production records can be duplicated after completion
body of the record15
Body of the Record
  • Planned Servings – Student (Column 6)
    • Use this column only for reimbursable student meals
    • Write the number of planned student servings for each Menu/Food Item. If recipe, record projected servings of recipe, not ingredients
body of the record16
Body of the Record
  • Planned servings – Other (Column 7)
    • Write the number of additional servings needed for adults, contracted meals, a la carte, etc.
    • This number should also include CNP employee staff meals
  • Planned Servings – Total (Column 8)
    • Add total number of servings needed.

Columns 6 + 7 = 8

    • This is what your staff will look at to produce the quantity needed.
body of the record17
Body of the Record
  • Amount of Food Used – Planned (Column 9)
    • Write the total amount of each Food Item you plan to use during the meal.
    • Use portions, weight, number and can size, or measure.
production records
Production Records

After the Meal

  • Amount of Food Used – Actual - Column 10)
    • Write the adjusted amounts of each Food Item actually used during the meal service. Record the actual amount used.
    • This column serves as the documentation of the actual amounts of each creditable food item used in the meal.
production record after meal
Production Record – after meal:
  • Leftover Amount (Column 11)
    • When a Menu Item has been prepared but not served, record the amount leftover in this column.
    • An unopened can, case, package, etc. is not considered a leftover.
  • Leftovers – Stored (Column 12)
    • When food has been prepared but not served, and must be stored or discarded, use the correct letter to show what was done with the food.

(D=discarded/ S=storeroom/ C=cooler/ F=freezer)

slide20
After the meal:
  • Students Served
    • Record the total number of reimbursable meals served to students
  • Adults Served
    • Record the total number of meals served to paid adults
  • Comments
    • This is for your use – to note any special events or factors that may have affected the meal – weather, field trips, etc.
  • Signature
    • After the production record has been completed sign and keep on file
exercise
Cheese burger

French fries

Vegetables w/dip

Milk

Additional information

Type of bun- wheat

French fries- 3 oz

Dip made with low fat mayonnaise

1% chocolate milk

Exercise
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