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HOW TO GET READY IN FOOD PREPARATION
KNOW & OBSERVE RULES FOR SAFETY & SANITATION
Personal hygiene& clean work habit. Cleaning agent; pesticides & poisonous materials should be
clearly marked & kept away from food. Storage of food under conditions that protect it from
contamination & the holding time & temperature. Strict observation of safety precautions because people in
large kitchens work with power tools, sharp instruments & high temperature.
CONT;
SURPRISE FACTOR
FREQUENT INJURIES
RESPECT FOR ELECTRICAL POWER
No one should attempt to lift heavy equipment & large volume materials.
CONT;
Understand & specific requirements or assignments.
Consider the following:
1. Item to be prepared
2. Serving portion & size
3. Serving time
4. Time, types & condition of service
5. Venue or place.
CHECK RECIPE CALCULATIONS
STANDARD RECIPE- is a set of recipe with carefully adjust ingredients & their proportion to produce products of acceptable quality & in amounts sufficient for the desired number of portions.
STANDARDIZED RECIPE INCLUDE THE FOLLOWING:
1. Name of the recipe, serving portion
2. Ingredients, specifications
3. procedures
CONT;
1. Procedures
2. Equipment to be used
3. Cooking time/ temperature
4. Garnish & plating
Collecting supplies that will be required immediately.
CONT;
ASSEMBLE NEEDED EQUIPMENT.
PLAN FOR THE PROGRESS OF WORK
ALLOT TIME FOR THE WORK TO BE DONE.
WORK SIMPLIFICATION
Is the study of tasks & operations or a group of operations to determine the most efficient method of performance.
STEPS IN WORK SIMPLIFICATION PROGRAM:
1. Make ready- arrange or pre- position correctly, all tools & supplies.
2. Do- used correct standard procedures in proper eaquence.
CONT;
3. Put away- carry through to completion all operations started.
STANDARDIZATION OF WORK TECHNIQUES.it is important in a successful work simplification program, in
order to obtain data on how much of any task can be accomplished in a given time & the cost of an hour’s work in relation to output.
STANDARD METHOD & PRACTICES
1. Make a plan & organize work.
2. Use the correct method & proper sequence.
3. Have a regular time for the performance.
4. Collect all proper equipment & pre-position.
5. Collect & prepare all ingredients
6. Perform all the same operation at one time.
7. Provide for short rest period.
STANDARD WORK SPACE & EQUIPMENT.
1. A function floor plan with proper equipment.
2. Comfortable work units to include adequate & proper lighting & ventilation.
3. a well- planned workspace.
4. Suitable equipment.
5. Standard motion.
WORK SIMPLIFICATION IN VARIOUS KITCHEN UNITS.
MANAGEMENT
RANGE UNIT
VEGTABLE UNIT
SALAD UNIT
PASTRY UNIT
ASSIGNMENT
1. WHAT IS PORTION CONTROL?
2. HOW DOES PORTION CONTROL HELP CONTROL THE FOOD COST?
3. WHAT IS PORTION SUBSTITUTION?