Family and consumer science Essay Example | Topics and Well Written Essays - 2750 words

Family and consumer science - Essay Example1.1 Characteristics of Food Production and Food and Beverage Service Systems There are quin techniques used in food production. Traditional method Sous vide method Centralised distribution Cook-Freeze method Cook- frigidness method Traditional Method It is utilized within the kitchen and has the concomitant 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, an d afterward solidified to -20c 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 clear 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 lodge or take buying cash. Characteri stics of Food Service There are a few qualities of food service that make it special contrasted with handling of contrary 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