Quantity Food Production and Equipment
Quantity Food Production and Equipment FCS 384
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This 3 page Class Notes was uploaded by Delores Kessler on Friday October 23, 2015. The Class Notes belongs to FCS 384 at University of Idaho taught by Staff in Fall. Since its upload, it has received 22 views. For similar materials see /class/227861/fcs-384-university-of-idaho in Family and Consumer Sciences at University of Idaho.
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Date Created: 10/23/15
FCS 384 Chapter 8 Worksheet 1 What are the goals of food production 2 What are the basic objectives of cooking 3 What is the most important control tool in food production 4 When has a recipe been standardized 5 What are the advantages to developing and using standardized recipes 0 What information should be included in a standardized recipe 7 What is designated by AP and EP Explain each 8 What type of information can be added to the standardized recipe as footnotes 9 What are two commonly used methods to adjust recipes 10 What is forecasting 11 What are the consequences of both underproduction and overproduction 12 What historical data categories are commonly used for each of the following types of organizations a RestaurantsCafeterias7 b Schools7 c Hospitals7 d Vending Services 7 l3 Explain each of the following types of forecasting models a Moving average 7 b Exponential smoothing 7 c Regression and autoregressive moving average 7 14 What is a production schedule 15 What items should be identified in a production schedule 16 What is batch cooking What types of food are often produced using this method 17 Why are production meetings important 18 What is central ingredient assembly What are the advantages and disadvantages 19 What is the most accurate means of measure 20 Review common can sizes Table 810 and dipper equivalents Table 811