Food Production
Table of Contents
Chapter 1 Establishing Standard Food Production Procedures
The Importance of Standards for Controlling Production Volume
Establishing Standards for Controlling Production Volume
Using Standard Procedures to Control Production Volume
Sales History and Forecasting
Knowledge and Skills Needed by Food Production Employees
Chapter 2 Product Quality—Know Your Product
Know Your Food Products: Food Inspections and Grading
What to Look for in Quality Dry Goods
Understanding Proper Receiving Conditions and Food-handling
Chapter 3 Receiving and Storing to Maintain Quality
Building a System That Maintains Quality Product
Supplier Selection
Receiving Requirements for Quality
Receiving Procedures
Storage Procedures That Relate to Food Quality
Chapter 4 Quality in Food Production
Preparation Methods to Enhance Food Quality
Cooking Methods to Enhance Food Quality
Maintaining Quality after the Cooking Phase
Chapter 5 Food Production in Quantity
The Main Event—from Four to Four Hundred
Factors That Influence Quantity Events
Planning for Quantity Events
Working Smartly to Help Events Run Smoothly
Chapter 6 Is There Food Quality in Leftover Food?
A Systematic Approach to Repurposing Food
Options for Repurposing Food
Ensuring Safety When Repurposing Food
Ensuring Quality When Repurposing Food
Ethical Considerations When Repurposing Food
Chapter 7 Building a Quality System
Creating a Quality System
Assessing and Maintaining Your Professional Skills
