NUTR 5650 (CH6-WKST)
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Ch 6 Worksheet
Food Production 1.
In a foodservice operation, what is production?
-
The managerial function of converting food purchased in various stages of preparation into menu items that are served to customers.
2.
Discuss the costs associated with overproduction.
-
Food waste
-
High priced foods used in a low-cost menu item
-
Increase storage space
-
Spoilage of food 3.
Discuss the costs associated with underproduction.
-
Additional labor cost
-
Customer dissatisfaction
-
Substitution of higher price items 4.
What information should be collected to provide a good historical record that could be used for forecasting future demand?
-
Meal or hour of service
-
Quantity of each item prepared
-
Quantity of each item served
-
Notation of special event (holidays and weather conditions)
-
Food items prepared
-
Date and day of the week
5.
What are the important factors to consider when selecting a foe=recasting methods:
-
Cost -
Relevancy of past data
-
Required accuracy
-
Underlying pattern of behavior
-
Forecasting lead time
6.
Explain the following forecasting methods. In what situations would each be appropriate?
Time series
-
Causal
:
o
An identifiable relationship between the item being forecast and other factors such as:
Market availability
Selling price
Number of customers
-
Subjective
:
o
Used when relevant data are not available or relationships between the data do not persist over time. Qualitative information and opinions are used to inform the forecast.
7.
Using both time series methods of forecasting, predict the number of meals that should be prepared for the next Monday. The forecast for the most recent Monday was 367 and for the most recent Friday was 354. a=0.3 Show your calculations
DAY
WEEK 1
WEEK 2
WEEK 3
WEEK 4
Monday
360
375
367
373
Tuesday
372
381
376
380
Wednesday
375
373
378
376
Thursday
358
368
360
363
Friday 333
377
353
370
Moving Average using data from only four previous Mondays.
360 + 375 + 367 + 373 = 1475/4 = 368.75 ~ 369
Moving average using data from most recent days (Tuesday through Friday)
380 + 376 + 363 + 370 = 1489/4 = 372.25 ~ 373
Exponential smoothing using data from previous Friday
F = α s + 1-α (F’)
F = 0.3 (370) + 0.7 (354)
F = 111 + 247.8
F = 358.8 ~ 359
Exponential smoothing using data from previous Monday
F = α s + 1-α (F’)
F = 0.3 (373) + 0.7 (367)
F = 111.9 + 256.9
F = 368.8 ~ 369
8.
What information should be included in a production schedule to make it a specific action plan?
-
Employee assignments -
Menu items -
Special instructions
-
Production date -
The unit -
Quantity to prepare -
Substitution -
Customer count
-
Preparation time schedule
-
Actual yield
9.
How would a production schedule for a ready prepared food production operation differ from a production schedule for a conventional operation?
-
Much of the production is for placement into inventory for future service in a ready-
prepared operation. In a conventional operation most of the production is for service on the
day of production.
10.
Why should production meetings be held regularly?
-
Important to go over any new menus, changes to the menu, and if they are over/under production. -
Makes everyone communicate with each other.
11.
How would the cook’s job change if there was an ingredient room in the foodservice operation?
-
Contributes to cost reduction and quality improvement by stopping production of employees from withdrawing large quantities of products from storage whether they are needed. 12.
Adjust the recipe for chocolate pudding to 110 portions using the factor method.
Chocolate Pudding
Yield: 50 portions or 6 qt.
Portion: ½ cup
Convert to 110 portions
Conversion Factor (desired yield divided by base recipe yield) ____________
50 PORTIONS
X CONVERSION
ROUND
INGREDIENT
AMOUNT
DECIMAL UNIT
FACTOR RECONVERT
OFF
Sugar, granulated
2 lb. 6 oz.
Flour, all-purpose
6 oz.
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Cornstarch
3 oz.
Salt
1 tsp.
Cocoa powder
8 oz.
Milk
1 gal.
Butter
8 oz.
Vanilla
2 Tbs.
13.
What is the difference between a quantity recipe and a standardized recipe?
A quantity recipe is formatted differently from a home-style recipe. The ingredients are listed on
the left side with the accompanying procedures on the right side. A standardized recipe is one that has been tested extensively in the foodservice organization where it is to be used. It is tailored for that organization and meets the standards for quality and
quantity. The food cost per portion along with the selling price is predictable.
14.
Identify five advantages for using standardized recipes.
1.
Promote uniform quality of menu items
2.
Increase productivity of cooks
3.
Control inventory levels
4.
Simplify training of cooks
5.
Provide information to customers with special dietary needs
15.
What are the three phases in the process of standardizing a recipe?
1. Recipe verification
2. Product evaluation
3. Quantity adjustment 16.
List the major reasons for cooking foods
-
Destruction of harmful microorganisms (makes food safer for human consumption)
-
Increased digestibility
-
Change and enhancement of flavor, form, color, texture, and aroma
17.
For each piece of equipment, identify how heat is transferred to the food. (More than one heat transfer mechanism may be involved.)
-
Conduction
: Transfer of heat though direct contact from one object or substance to another.
o
Griddle
o
Grill
o
Deck, oven
o
Tilting braising pan o
Deep-fat fryer
-
Convection
: Distribution of heat by the movement of liquid or vapor; may be either natural or forced.
o
Steam-jacketed kettle o
Convection oven o
Steamer o
Deck, oven
o
Tilting braising pan o
Deep-fat fryer
o
Impinger oven -
Radiation
: Generation of heat energy by wave action within an object.
o
Microwave oven
o
Flash bake oven 18.
What would be the best piece of equipment to produce the following menu items in a hospital foodservice operation?
1.
Roast beef: Combination oven
2.
Baked potatoes; Deck or convection oven 3.
Broccoli spears: Steamer
4.
Vegetable soup: Steam jacket kettle 5.
Broiled chicken: Broiler 6.
Poached eggs: Tilted braising pan
7.
Crisp bacon: Deck or convection oven 8.
Turkey gravy: Steam jacket kettle 9.
Hot biscuits: Deck or convection oven 19.
How may the temperature of foods be measured for doneness: can the same implement be used to used to measure the temperature of all foods:
Internal temperatures of foods can determine doneness. However, in meat cookery carry-over cooking must be considered. The internal temperature of meats will continue to increase even after being removed from the oven
20.
Calculate the number of carrots to purchase (AP) to produce carrot and raisin salad if 35# EP of carrots are needed.
1 lb. AP (As Purchased) = 0.70 lb. ready-to-cook or serve carrots
35 EP /0.7 lb = 50 lb. AP
21.
Calculate the number of pounds of ground beef required to make a four-ounce (EP) cooked beef
patty for 640 people at an 80 percent yield.
4 oz. x 640 people = 2560 oz. EP
16 oz. = 1 lb.
2560 oz./16 oz. = 160 lb.
at 80%
160 lb./0.8 = 200 lb. AP
22.
Identify three sources of loss that will reduce yield.
-
Preparation (equipment use)
-
Cooking (moisture loss)
-
Handling (includes portioning)
23.
What is the correct size of ladle, or disher, or spoodle needed to produce/serve each of the following products:
PRODUCT
LADLE
DISHER
SPOODLE
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Chicken noodle soup
8 oz______
Meatballs
½ Tbsp__________
Cornbread dressing
4 oz
Turkey gravy
¼ cup
Buttered peas
3 oz
Beef stew
6 oz Pasta salad
4-5 oz
Mashed potatoes
5 oz
Seafood salad
6 oz
Large drop cookies
2 1/5 Tbsp
Oatmeal
1 ½ Tbsp
Canned cherries
3 oz
24.
Identify benefits that would be expected from controlling energy usage in a foodservice operation.
-
Lower energy costs -
Good for the environment 25.
How can the recommendation to use batch cooking for some menu items be reconciled with the
energy conservation recommendation to cook in the largest volume possible?
The primary responsibility is to produce foods of good quality. Some menu items can tolerate long holding periods without losing quality, but others such as cooked veggies are significantly impaired by a long holding period before service. When the choice is between good quality food
and using more energy resourced to cook additional small batched, the better choice is produced small batches.
26.
Identify how control of food production affects the output of the foodservice system.
The output of the meals in the appropriate quantities and quality will be affected by using a good forecasting model, standardized recipes, and production sheets.
Customer satisfaction will be assured using standardized recipes that meet customer expectation, portion control, time, and temperature control in cooking. The output of financial accountability will be affected by the correct use of standardized recipes.
portion control and the control of energy usage.
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Related Questions
Application
14. Given the function f(x) = 3x3 - 48x find the following: (Round to 1 decimal place)
a) The x and y intercepts [K/U:
]
b) The local maximums and minimums [A:.
c) Find any points of inflections [A:
I
d) Graph the function [C
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Standardization of Sodium Hydroxide (NaOH) Solution
Mass of KHP used (g)
Initial buret reading (mL)
Final Buret reading (mL)
Link to video explaining how to do the following calculations
Volume of base used (mL)
Molarity of the NaOH solution (M)
Titration of the Acetic Acid in Vinegar - WATCH THE VIDEO FOR A
CALCULATION WALKTHRU
Volume (mL) of Vinegar used
Initial buret reading (mL)
Final buret reading (mL)
Volume of base used (mL)
Molarity of the Acetic Acid in the Vinegar (M) HINT: Use as the M of base
Trial 1
Link to video explaining how to do the following calculations
0.7138
1.15
18.97
Try 1: ✔ 17.82
2 2
Info ID41
NG 6
Info ID51
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O CHEMICAL REACTIONS
Balancing chemical equations with interfering coefficients
Balance the chemical equation below using the smallest possible whole number stoichiometric coefficients.
CH,CH, (g) + O,(g) → CO,(g) + H,O(g)
X
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90 degrees
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supersaturated at stage 2
heterogeneous at stage 1
homogeneous at stage 4
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Chemical Reactions-Write Neat and Balanced Reactions from Word Equations
You need to submit one sheet of paper (not this one), that is very neat, with a fully balanced reaction for these 6
reactions Remember to include proper states.
1. solid potassium metal reacts with oxygen gas to produce solid potassium oxide.
2. solid potassium chlorate decomposes into oxygen gas and solid potassium chloride.
3. solid aluminum oxide is decomposed into solid aluminum and oxygen gas.
4. aqueous cobalt(III) nitrate reacts with solid zinc to produce aqueous zinc nitrate and solid cobalt.
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of salicylic acid. You are given the following data:
Solubility in water at 20 °C Solubility at 100 °C
(g/10 ml)
Compound
(g/10 ml)
Benzoic Acid 0.029 0.680
Salicylic Acid
0.029
0.22
0.680
6.67
a) What volume of Boiling water is needed to dissolve the 10 g of benzoic acid?
(show calculations)
b) How much benzoic acid will crystallize after cooling to 20 °C (show calculations)
c) Will any salicylic acid crystals form? Why or why not? (show calculations/ reason for
answer)
d) What is the maximum amount of benzoic acid that could be recovered in the first
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Dissolution
Distilled H20
Concentration
0.01 M HCI
Concentration
(mg/ml)
Time
Total amount
A
Total amount
A
(mg/ml)
(mg)
(mg)
5
0.16
0.1
10
0.24
0.18
15
0.35
0.25
20
0.48
0.34
25
0.58
0.4
30
0.67
0.5
1. Plot the given data on an ordinary paper and find the slope for each line then calculate the
IDR constant for aspirin in the two dissolution media, water and HCI.
NOTE: Slope of the calibration curve = 1.0 (mg/ml and saturation solubility of salicylic acid
is equal to 2.0 gm/L.
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M
Apple Google Disney ESPN Yahoo! Biomedical Careers Program Apple
☆
✰ prod03-cnow-owl.cengagenow.com
iCloud Yahoo Images Bing Google Wikipedia Facebook Twitter LinkedIn The Weather Channel Yelp
b D2L
C G
Use the References to access imporlant values in needed for this questioN.
G
COWLv2 |...
b
For which of the following reactions is AS° > 0.
Choose all that apply.
Submit Answer
NoCentral
D2L
ONH4I(S) → NH3(g) + HI(g)
OS(s,rhombic) + 2CO(g) → SO₂(g) + 2C(s,graphite)
2H₂O(g) + 2Cl₂(g) → 4HCI(g) + O₂(g)
2NH3(g) + 3N₂O(g) → 4N₂(g) + 3H₂O(g)
2H₂(g) + O₂(g) → 2H₂O(g)
D2L
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COLLEGE OF HEALTH SCIENCES
RESULTS AND OBSERVA TIONS:
PARTI: BENEDICTS TEST FOR REDUCING SUGARS
田
TUBE
PATIENT
COLOR
RESULT and
NO.
Before: Blue-green
OBSERVATION
WHITE PRECIPITATE:
1
Normal Patient 1
After: Greenish brown
2
Normal Patient 2
Before: Blue
LIGHT GREEN
After: Green
PRECIPITA TE:
3
WHILTE AND YELLOW
Pathologic Patient 1
Before: Blue
PRECIPITATE:
After: Green
BRICK RED
Before: Blue-green
After: Brick Red
Pathologic Patient 2
PRECIPITATE:
Generalization:
Page 5 of 8
947 words
English (Philippines)
K…
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(answer the questions in the tan boxes in the tables below each question)
A student conducted an investigation to determine the effect of water temperature on
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Beaker
Number
1
2
3
4
Amount of
Water (mL)
100
100
100
100
Amount of Water (mL)
Trial 1
Temperature of Temperature of Amount of Sugar
Sugar (°C) Water (°C)
Dissolved (g)
20
20
20
20
Temperature of Sugar
5
10
15
20
185
189
194
204
Temperature of Water
Terms
Variable
Constant
Amount of Sugar Dissolved
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5. Sodium carbonate is a reagent that may be used to standardize acids in the same way that you have used
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Table 5, Dissolved oxygen of distilled water at different temperatures
Temperature
(C)
Volume of aliquot
(ml.)
5.00
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Dissolved oxygen
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10.3
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13. The chemical equation for the decomposition of potassium chlorate (KCIO3 ) is
2 KCIO,(s) → 2 KCl(s) + 3 0₂(g)
The molar masses of the elements in this equation are:
K: 39.1 g/mol, Cl: 35.4 g/mol, O: 16.0 g/mol
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(b) How many moles of KCI are formed?
Pathway: g of KCIO3 → mol KCIO3 → mol KCI
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(a) How many moles of potassium chlorate(KCIO3) are there?
Pathway: g of KCIO3 → mol KCIO3
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Chemistry: The Molecular Science
Chemistry
ISBN:9781285199047
Author:John W. Moore, Conrad L. Stanitski
Publisher:Cengage Learning

Introductory Chemistry: An Active Learning Approa...
Chemistry
ISBN:9781305079250
Author:Mark S. Cracolice, Ed Peters
Publisher:Cengage Learning

World of Chemistry
Chemistry
ISBN:9780618562763
Author:Steven S. Zumdahl
Publisher:Houghton Mifflin College Div