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Family and consumer science - Essay Example

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The objective behind this assignment is to examine an expert management of food and beverage process structure. This assignment will be separated into 4 parts…
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Family and consumer science
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Family and consumer science

Download file to see previous pages... 1.1 Characteristics of Food Production and Food and Beverage Service Systems There are five techniques used in food production. Traditional method Sous vide method Centralised distribution Cook-Freeze method Cook-Chill method Traditional Method It is utilized within the kitchen and has the accompanying procedure: Things into kitchen Refrigeration Freezing Dry store Mise en place or arrangement Ordered from customer Cooking Serving Sous Vide Method It is a technique for cooking food that is sealed in airtight plastic containers with water for more extended than ordinary cooking times about 72 hours in a fewer cases at a correctly directed temperature lower than ordinarily utilized for cooking, normally at 55 °c to 60 °c for meats and high in vegetables. ...
Cook-Freeze Method It is comparable to cook chill the distinction is the temperatures are further. Cook freeze is food preservation method in which it is ready and parceled, cooked, and afterward solidified to -20°c in a main kitchen. Cook-freeze saves food for up to eight prior weeks it is warmed for consuming. Cook-Chill Method Cook Chill is a food preservation technique in which food is ready and administered, cooked, and afterward chilled to 3 °c in a main kitchen. Cook-chill saves food for up to four prior days it is warmed for consuming. Food production is the place menu is arranged, crude materials are bought and acknowledged, and foods are cleaned, saved and ready. It is additionally where held up staff drop off and get orders. Crude materials are obtained is a troublesome and expert assignment. Buyers convey with it a mass of authority. Hospitality industry needs to give careful consideration to 2 things: Investigating the supply markets: Selecting the purchasing systems and knowing visibly request of the inn. Assessing items cost and worth. Advancing itemized acquiring specifications: It is to anticipate buyers trick lodging or take buying cash. Characteristics of Food Service There are a few qualities of food service that make it special contrasted with handling of different items. This uniqueness impacts choices that are made about processing and service. Some of these qualities incorporate: Food preparation and service are work concentrated. Request for food happens at top times, approximately breakfast, lunch, and supper dishes. There are slow times between these top request times. Skilled and incompetent labor both is required. Food is unpreserved, needing ...Download file to see next pagesRead More
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