Lecture 9 Outline of Last Lecture I. Cutlery Techniquesa. Cutting StylesII. Measuring IngredientsIII. Mixing TechniquesIV. Seasonings and FlavoringsV. Plating and PresentationVI. Meal Managementa. Why do we need Meal Management?VII. The Food Service Organizationa. George Auguste EscoffierOutline of Current Lecture II. Food-Service OrganizationIII. Meal Planninga. Cycle MenuIV. PurchasingV. Time ManagementVI. As Purchased vs. Edible PortionVII. Percentage YieldCurrent LectureII. Food-Service Organization:a. Hospital food service focused on nutritional needs, including some patients having diet restrictions.b. Head of operations in a hospital is a dietician.III. Meal Planning:a. Meal planning is the basis for all other parts of meal preparation.b. Food production begins with the menu and then dictates all other actions from purchasing, equipment, labor, and serving sizes.c. The USDA publishes recommended meal patterns for adults, children, and infants.d. Cycle menu creates a certain order of meals for a specified time (usually longer than one week).e. Plan meals based on caloric and nutritive value, as well as on individual preferences and needs.f. Give consumers exchange list: a structured diet with flexibility to exchange one food for another.IV. Purchasing:a. Food cost accounts for about half of the operating expenses in food service establishments.b. Some institutions have a buyer, purchasing department, or a cooperative agreement with other establishments.c. What is the difference between formal and informal purchasing?i. Formal are usually larger orders that occur on a regular basis with food-service vendors.ii. Informal are usually small orders that are random and may not occur often.d. Food stores and vendors/suppliers include:i. Supermarkets, warehouse stores, co-ops, smaller outlets, and food-service vendors.e. Focus on these areas to keep food costs down in a food establishment:i. Meat, fish, dairy, bread/grains, fruits and vegetables, and price comparisons.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute. FSHN 300 1nd Editionf. Reduce waste by considering:i. “The Three Day Rule” for perishables- meaning you should have at least 3 days of food before you run out or spoiling occurs. ii. Purchased price vs. edible portioniii. Percentage yieldiv. Portion controlg. Price Comparisons, results in looking at cost per servingh. Convenience of certain foodsi. Processed vs. Plainj. Buying in bulk V. Time Management:a. Food is best when it is:i. Prepared as soon as possible after purchasing.ii. Served immediately after preparation.1. Calculate preparation times, and work backwards from the largest job to the smallest.b. Efficient meal preparation includes:i. Planning the menuii. Developing a purchase listiii. Purchasing and storing the foodiv. Planning the order of preparationv. Preparing the foodvi. Preparing the tablevii. Serving and cleaning upVI. As Purchased vs. Edible Portion:a. As purchased (AP) –What we buyb. Edible Portion(EP) –What we can actually use/consumec. Percentage Yield –Percentage of usable food compared to what is purchased.VII. Percentage Yield:a. Edible Portion/As Purchased= percentage yield i. Ex. You buy 5 pounds of apples (AP), you remove the skins and cores and you are left with 3.75 pounds of apples (EP).1. 3.75lbs./5lbs.= .75x100= 75% yieldb. If we know the percentage yield, we can calculate the edible portion:i. As purchased x Percentage Yield = Edible PortionThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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