Power of Food Playbook - Culinary



1. Two days ahead of production: a. Create daily production worksheets or summaries for each production area (patient/resident, retail, catering etc.). Generate summaries using Webtrition production-forecasting tool . Some areas are: Breakfast, Entrées, Vegetables, Breads, Salads, and Desserts. b. Make sure recipe name and number are on daily production worksheet or summary. c. Make copies of daily production worksheets or summaries and give one to storeroom and one to each production area. d. List serving utensils as well as pan and garnish information on Taste/ Temperature Record. 2. Before weekly ordering cycle: a. Prepare daily list of food items that need to thaw, cook ahead, or are partly prepared to meet recipe needs. 3. One day before service: a. Prepare foods for cold service to allow enough chilling time. This could include salad bar items prepared and placed in proper serving container where it is difficult to maintain temperatures during service periods. b. If products cannot or should not be prepared a day in advance, pre-chill servicing containers prior to placing product in them. 4. On day of actual production: a. Check progress frequently in production areas. b. Determine use(s) for leftovers. Note them on daily production work sheet(s) or summaries and review with production staff. c. Look for additional changes (and reasons) made on daily production worksheets or summaries. d. Check storeroom’s copy of daily production worksheet or summaries to identify changes and reasons.

5. End of production day: a. Make notations regarding “numbers of servings” short or “numbers of servings” unused, or any ingredient in short or excessive amount for recipe preparation. Use this information in preparation of sheets for future repeated days in menu cycle. b. Only designated management can make decisions concerning discarding and utilization of unused portions. c. Accounts using computerized food production software should enter actual quantities (prepared, unused) into database on daily basis. 6. Retain production worksheets or summaries for minimum of six (6) weeks.

Why it’s important! Daily production worksheets and daily production summaries are important to manage the product we produce. Production worksheets and summaries allow us to: • Control cost by keeping the amount of product we use to exactly what we need • Control quality and avoid leftovers while ensuring that we have enough for our needs • Save labor through cross functional preparation and cutting wasted time • Help with inventory control

49 | Culinary

Culinary | 50

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