Transcript math-science-quality-food-ppt-2

Math + Science = Quality Food
Restaurant Management
2
Copyright
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3
Quality Control
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Standards
• Food Production and Service
• Inventory
• Purchasing, Receiving and
Storing
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Food Production and Service
Standard:
• Portion sizes
• Portion costs
• Recipes
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Inventory
• Physical inventory
• Calculate cost
1.
2.
3.
4.
Latest purchase price (FIFO)
Actual purchase price
Weighted average purchase price
Last in, first out (LIFO)
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Purchasing, Receiving and Storing
Purchasing
• Choose from credible suppliers
Receiving
• Receive items efficiently
Storing
• Store items safely
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Science of Baking
Formula
• Ingredients listed
by decreasing
weight
• Precise weight
measurements
are used
• Instructions not
always included
Recipe
• Ingredients listed
in order of use
List of
ingredients • Followed by
procedures for
successful
results
•
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Standardized Recipes for Baking
• An exact science that requires
precise measuring and accuracy
• Recipe includes the exact
amount of each ingredient
• Often listed in percentages
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Baker’s Percentage
Compares the weight of each ingredient to flour
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑖𝑛𝑔𝑟𝑒𝑑𝑖𝑒𝑛𝑡
𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑓𝑙𝑜𝑢𝑟
x 100% = % of ingredient
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Baker's Percentage
(click on link)
(image from video)
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Let’s Review!
1. What is quality control?
2. What are the three standards the foodservice industry uses to control
costs?
3. What the three elements in food production to ensure quality
standards?
4. What is FIFO?
5. How is science involved in baking?
6. How is math involved in baking?
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References and Resources
Images:
• Shutterstock™ images. Photos obtained with subscription. (Slides 1, 3, 4, 5, 6, 7, 10, 11, 13, 15)
Textbooks:
• Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.
• Foundations of restaurant management & culinary arts: Level 2. (2011). Boston, MA: Prentice Hall.
Websites:
• Food Buying Guide
Calculator for Child Nutrition Programs
http://fbg.nfsmi.org/Default.aspx
• National Food Service Management Institute
Part of the School of Applied Science at The University of Mississippi, is the only federally funded national center dedicated to applied
research, education and training, and technical assistance for child nutrition programs. The Institute was established by Congress in the
Child Nutrition and WIC Reauthorization Act of 1989. It is funded by a grant administered through the United States Department of
Agriculture (USDA), Food and Nutrition Service (FNS).
http://www.nfsmi.org/Default.aspx
YouTube™:
• Baker’s Percentage
This measuring system is commonly used when a formula contains flour.
https://youtu.be/xJqe5_g22kU
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