Delivery in day(s): 4
Planning the Food Production Proof Reading Services
The current planning the food production assignment is been carried out with the purpose to analyse the recipes and their associated aspects. It would be focusing on the recipes of a local restaurant situated in Melbourne which include western style recipes in its menu. The restaurant is medium sized acquiring a team of nearly about 15 staff members with the diversified cultural backgrounds. The report mainly includes the planning of a menu and identifying the actual requirement for the production of food. Furthermore, the report would discuss the workflow schedules and control points while preparing the food. It would also be evaluating the criteria of the checklist for all the dishes in the set menu.
Standard Recipe Card
Table 1: Recipe card
Food Production Process
The production of the menu is been performed with the special concerns over the procedures and the methods in order to ensure the quality standards in the set menu. An effective planning of the production process enables a chef to make use of the best process for different items in the menu (). The most common food production processes being utilised in the restaurants are:
- Cook-chill – short shelf life
- Cook-chill – long shelf life
- Cook fresh – smaller scale
- Cook fresh – bulk scale
These particular procedures of food production assist the chef in making appropriate plans and arrange the resources accordingly. The food production processes depicts the actual ways of preparing the food and making the dishes as per the customer desires. It supports in classifying the items and making them stored for the further use. For instance, the cook chill process is been concerned with the method of storing the food and using it by reheating immediately prior to the consumption. While cook- freeze method includes the Production, storage and restoration and utilizing the principle of freezing to manage and preserve the qualities of processed foods (Boye and Arcand, 2013). It also requires special procedure to freeze the items and heat again when needed. In this method the food is been stored at low temperature so that to maintain its quality for the longer periods of time.
Get more information Food Safety Assignment
It has been observed that there is a certain amount of customer which demands for some special orders for their meals. The special requirements could be the dietary requests which is been made due to various factors such as food allergies, medically restricted diets, food intolerances, vegetarian options, etc. It is very important for the restaurants to keep these aspects in mind and serve the customers with the best choices (Inglis, 2015). There must be a separate segment in the menu offering any kind of the recipes and fulfilling the demands of the concerned. It is important to ensure the availability of the ingredients and the resources for accomplishing the demands.
Production Flow Chart
The production flow chart of the restaurant includes following steps:
- Planning for the resource requirement
- Collecting the resources
- Ensuring the quality of the goods
- Placing all the goods in the storage (Papargyropoulou.et.al, 2014)
- Making sure about the standard use of the goods
- Using the goods for different recipes
- Ensuring that the goods are not consumed properly
Workflow Schedule and the Critical Point in Preparation of the Food
With the purpose to serve the customer in an enhanced manner and make them delighted out of the services the restaurants ensures about the proper management of workflow for the preparation of food and serving the food to the customer. The planning of workflow schedule mainly includes some specifications which are being considered as the most important aspects for making the meals perfect (Chen.et.al, 2014). The schedule basically supports in deciding the procedures and making sure to focus on each and every step in the production. The aspects which have to be focused while making a workflow schedule are:
- Type of food being ordered and has to be prepared and served
- The amount and volume to be served
- The actual time in which food must be served
- The manner of serving and the type of appearance
- The final service being provided to the customer
The most critical things being faced in the production are the quality and time concerns by the customers. With respect to the dishes which consume much time to be prepared are sometime very difficult to manage and serve to the orders timely.
Production list supports the management of the managing restaurant for making effective plans for the systematic flow of procedures and the serving of the food to the customers. The list includes the flow of work along with a set time frame for making the functionalities more clear and organized. It has been observed that many of the times it takes long time to prepare the ordered food and serve the customer with it (Lipton.et.al, 2015). Thus, it would reduce these issues and would maintain a value in the minds of the customers by serving them with the best quality food in the set timeframe. The production list is been classified in three segments as entree, main and desserts. The work is been allotted to three main authorities who would be handling the segments and ensure the proper serving of the same.
Table 2: Production list
Time (Vary as per the dish)
Approx 10 min - 20 mins
Minimum 20 mins and maximum 50 mins
Instant or approx 20 mins
Ingredients Required for Food Production
For the production of an exotic menu, there are several different ingredients which enhance the aroma and taste of the dishes. In order to prepare the set menu, the ingredients being used are been classified in some categories. It is very important to focus on the food items with the perishable features as the items could decay if not preserved or if stored for longer times (Potter and Hotchkiss, 2012). It must be ensured that the vegetables and fruits are been purchased in fresh condition on the daily basis and are been used with the standards qualities.
- Dry Goods: Sugar, Cocoa, Chocolate, Lemons, Corn flour, Caster sugar, Pepper, Salt, etc.
- Meat Seafood: Chicken supreme, Beef striploin, Brown beef stock, 4 rib Lamb rack, Lamb, Beef fillet, etc.
- Poultry: Eggs, Milk, Cream, Butter, etc.
- Vegetables and Fruit: Orange, English spinach bunches, Parsley, Lebanese cucumber, Radishes, Red onion, Mint, Carrots, Cherry tomatoes, Seeded tomato, Sundried tomatoes, etc.
- Others: Oil, Flour, Honey, Mustard, Fresh Breadcrumbs, etc.
Specification of the Dish
In order to ensure the quality and the freshness in the food items being served to the customers, a checklist of some select items is been made so that to acquire an idea about the accurate match of the items in the blend of the recipes. The items are been evaluated according to some strong bases which would attract the customer towards the food or the menu lists (Neal.et.al, 2013). Some of the items are been evaluated on the bases out of the ample of the resources being collected for the kitchen of the restaurant. The checklist of the items is as follows:
Kipfler Potato Salad with Aioli
Appearance and eye appeal
Crispy with a thin crust
Well Diced and cooked
Well defined eye muscle
Vibrant orange and green
Must have some Moisture
Not too dry
Rich carrots and beans
Mouth feel and eating properties
Blend of different flavours of vegetables
Crisp outside and herby
Crunchy and juicy
Crispy and fresh beans and juicy carrots
Placed onto a plate.
Must not be too thick
Well placed in a Chinese spoon
Decorations and garnishes
Garnished with a parsley
slice of cornichon
The above report indicates the processes and methods of the production of food in a restaurant ranging from the entree to the desserts. It had revealed that it consumes lots of planning and organising for the production of food and making the customer delighted with the exotic servings. It is important to accomplish the production in the set time frame so that to maintain the value of the restaurant and enhance the customer interest.
Books and journals:
Boye, J.I. and Arcand, Y., 2013. Current trends in green technologies in food production and processing. Food Engineering Reviews, 5(1), pp.1-17.
Chen, T., Jin, Y., Qiu, X. and Chen, X., 2014. A hybrid fuzzy evaluation method for safety assessment of food-waste feed based on entropy and the analytic hierarchy process methods. Expert Systems with Applications,41(16), pp.7328-7337.
Inglis, D., 2015. Globalization and food. The Routledge International Handbook of Globalization Studies, p.469.
Lipton, J.I., Cutler, M., Nigl, F., Cohen, D. and Lipson, H., 2015. Additive manufacturing for the food industry. Trends in Food Science & Technology,43(1), pp.114-123.
Neal, B., Sacks, G., Swinburn, B., Vandevijvere, S., Dunford, E., Snowdon, W., Webster, J., Barquera, S., Friel, S., Hawkes, C. and Kelly, B., 2013. Monitoring the levels of important nutrients in the food supply. obesity reviews, 14(S1), pp.49-58.
Papargyropoulou, E., Lozano, R., Steinberger, J.K., Wright, N. and bin Ujang, Z., 2014. The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production,76, pp.106-115.
Porter, J.R., Xie, L., Challinor, A.J., Cochrane, K., Howden, S.M., Iqbal, M.M., Lobell, D.B. and Travasso, M.I., 2014. Chapter 7: Food Security and Food Production Systems. Cambridge University Press.