1. INTRO TO QUANTITY FOODINTRO TO QUANTITY FOOD
PRODUCTION ANDPRODUCTION AND
PURCHASINGPURCHASING

2. QUANTITY FOODQUANTITY FOOD
PRODUCTIONPRODUCTION
Defined as one preparing foods in quantity
to serve people within a designated period
of time.
EXAMPLE ARE THE FF.
1. Complete meal services are provided to
large groups in residence halls, retirement
homes, hospitals and commercial
restaurants.
2. Special foods and highly individualized
services are characteristics of a hospital and
certain restaurants.

3. QUANTITY FOODQUANTITY FOOD
PRODUCTIONPRODUCTION
3. Other establishments serve lunch to
students and workers.
4. Short order and specialty food places
cater to specific demands for certain
foods and a particular type of
preparation.
5. Away from home meals may be as
simple as a drive in snack or as elaborate
as a dinner in a fine hotel.

4. HOWTO ORGANIZE AHOWTO ORGANIZE A
LARGE KITCHEN?LARGE KITCHEN?
Division of Large Kitchen
When the volume is large and the help of several
people is required, the activities are divided into
sections or departments in which specific types
of preparation are done. Food production in
quantity consists of three general steps.
1. Preparation
2. Cooking
3. Finishing and portioning for service

5. Preparation SectionPreparation Section
VEGETABLE AND FRUIT SECTION
The work generally forms into three work
centers namely:
a. Peeling
b.Cleaning
c. Trimming, cutting shredding and cutting.

6. Preparation SectionPreparation Section
MEAT CUTTING
The work in this section is usually divided into
three work centers namely;
a. Where the meat will be broken from
carcass cuts into portions or sizes that can
be shaped into cooking portions
b. Where the cooking portions maybe made
into roasts, chops, steaks, or patties that
require chopping, boning, slicing, tying.
c. Where poultry maybe dressed or fished
cleaned.

7. Cooking SectionCooking Section
Generally regarded as the heart of the kitchen.
The work is generally done by workers paid the
highest rate; and the quality of the products tend
to be more fragile and require more speed than
those from other sections.
1. Treatment will involve seasoning, mixing, shaping,
breading, and planning.
2. Cooking is:
a. steam in cookers
b. dry heat in ovens, ranges, grills and broilers.
c. deep-fat frying.

8. Pantry SectionPantry Section
1. Salad and sandwich making section
have two work centers as follows.
a. includes the assembling and such
processing as the slicing, chopping,
dicing and mixing of materials.
b. includes the portioning or display
arrangement from which the foods will
sent to the serving section.
c. fruits, fruit juices and seafood
cocktails maybe prepared here also.

9. Pantry SectionPantry Section
2. Beverage section- should be close to
service exits and should include the
following:
a. roll warmers
b. ice cream storage
c. dessert storage units
d. ice storage
e. fountain installations

10. Bakery SectionBakery Section
Work centers needs tend to develop in
relation to items prepared and common
and required functions which include the
ff:
1.Formula weighing and mixing.
2.Cooking of puddings, sauces, fillings and
frostings.
3.Frying of doughnuts or other desserts.
4.Folding, rolling, cutting or shaping danish
or French pastry.

11. Bakery SectionBakery Section
5. Pie and dough rolling, cutting and
panning.
6. Proofing, baking and removal to racks.
7. Freezing of desserts.
8. Landing, removal from pans, finishing
and dishing.
9. Pan washing and storage.

12. JOB LEVELS ANDJOB LEVELS AND
PERSONNEL INPERSONNEL IN
QUANTITY FOODQUANTITY FOOD
PRODUCTIONPRODUCTION

13. JOB LEVELS AND PERSONNELJOB LEVELS AND PERSONNEL
Job titles for food production employees
signify the kind of work done and the
extent of an individual’s responsibility.
They maybe classified in the following job
levels.

14. SUPERVISORYSUPERVISORY
This includes leadership position that
requires an individual to understand on
how to organize and motivate people. To
plan menus and production procedures,
control cost and manage budgets and
purchase food supplies and equipment.

15. SUPERVISORYSUPERVISORY
Food director
Dietitian
Food manager
Chef
Head cook
Cook manager
Catering manager
Steward
Food and beverage manager
Banquet manager

16. SKILLEDSKILLED
While the chef is the head of the
establishment, the cooks are the
backbone. These workers carry out the
actual food production. Thus they must
have the knowledge of and experience in
cooking techniques.

17. SKILLEDSKILLED
Kitchen steward
Baker
Roast cook
Grade de manger
Wine steward
Fry cook
Vegetable cook

18. ENTRY LEVELSENTRY LEVELS
Entry level jobs in food service require
no particular skills and experience.
Workers in these jobs are assigned such
work as washing vegetables and preparing
salad greens.

19. ENTRY LEVELSENTRY LEVELS
ASSISSTANT COOKS
KITCHEN HELPERS
BAKER’S HELPER
VEGETABLE-PREPARATION WORKERS
STOREROOM HELPERS
DISHWASHERS

20. THE ROLE OF FOOD MANAGERTHE ROLE OF FOOD MANAGER
Food managers, especially those
responsible for providing food to “at
risk” population, have an important
responsibility in the preservation of food-
borne illness.

21. THE ROLE OF FOOD MANAGERTHE ROLE OF FOOD MANAGER
Design, implement and maintain an
effective food safety program such as
HACCP;
Train, motivate and supervise food
service employees to ensure that the
food safety program is maintained;

22. THE ROLE OF FOOD MANAGERTHE ROLE OF FOOD MANAGER
Stay current with the government
regulation codes and standards related to
food safety and;
Commit to lifelong learning about food
safety, emphasizing science based
information.

23. PROPER ATTIREPROPER ATTIRE
Employees should wear clean, washable clothing.
Uniforms are recommended but if not feasible,
clean aprons are essential.
Effective hair restraints must be worn to cover
head and facial hair. Commonly used restraints
include nets, bonnets, and caps. The purpose of
hair restraints is to prevent hair from falling into
the food and to discourage the food handler to
touch his/her hair.
Jewelry is discouraged because bacteria can lodge
in settings and can contaminate the food.

24. PROPER HAND WASHINGPROPER HAND WASHING
After using a restroom, contacting body fluids and
discharges, or handling waste containing fecal matter,
body fluids, or other bodily discharges.
Before beginning work or before returning to work
following a break.
After coughing or sneezing or using handkerchief or
disposable tissue.
After smoking, using tobacco, eating or drinking.
After handling soiled equipment or utensils.
Immediately before food preparation such as working
with food clean equipment, utensils and supplies.
When switching working with to cook foods.

25. OTHER PERSONAL HYGIENEOTHER PERSONAL HYGIENE
HABITSHABITS
Smoking should be permitted in
designated areas only and away from food
preparation and service areas.
Only authorized personnel should be
allowed in the production area.

26. CUTS, ABRASIONS, ANDCUTS, ABRASIONS, AND
EMPLOYEES ILLNESSEMPLOYEES ILLNESS
All cuts and abrasion such as burns and
boils should be covered with a water
proof bandage.
Cuts on hands should be covered with a
waterproof bandage and a watertight
disposable gloves.
Employees with symptoms of vomiting,
diarrhea, fever, respiratory infection or
soar throat should not handle food.

27. APPLIED WORK SIMPLIFICATIONAPPLIED WORK SIMPLIFICATION
TECHNIQUESTECHNIQUES
Work simplification is the study of tasks
and operations or a group of operations
to determine the most efficient method
of performance. The aim is not to have
employees work faster, but to produce
more in a given time by efficiency,
resulting in less fatigue to the worker.

28. SUGGESTED STEPS IN A WORKSUGGESTED STEPS IN A WORK
SIMPLIFICATION PROGRAMSIMPLIFICATION PROGRAM
1. MAKE READY- arrange or pre-position
correctly, all tools and supplies.
2. DO- use correct standard procedures
in proper sequence. Omit unnecessary
steps or duplication of steps. Use
correct hand, arm, and body motions.
3. PUT AWAY- carry through to
completion all operations started. Clean
up and put away.

29. WORK SIMPLIFICATIONWORK SIMPLIFICATION
I. Suggested steps in work simplification program.
II. Standardization of work techniques.
a. standard methods/ practices.
b. standard workspace/ equipment.
c. work simplification in various kitchen units.
1. management
2. range unit
3. vegetable unit
4. salad unit
5. pastry unit

30. STANDARDIZATION OF WORKSTANDARDIZATION OF WORK
TECHNIQUESTECHNIQUES
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 and
cost of an hour’s work in relation to output. It
involves the use of:
A.Standards methods and practices
1. Make a plan and organize work to be done.
2. Use the correct method and the proper
sequence of operations.
3. Have a regular time for the performance of all
jobs.

31. STANDARDIZATION OF WORKSTANDARDIZATION OF WORK
TECHNIQUESTECHNIQUES
a. Standards methods and practices
4. collect all the proper equipment and
pre-position if around the workplace.
5. collect and prepare all ingredients in
order of assembly, thus using the fewest
motions.
6. dovetail all operations, performing like
operations at one time.
7. provide for short rest periods or a
change of job or position at a point where
fatigue sets in.

32. STANDARD WORK SPACE ANDSTANDARD WORK SPACE AND
EQUIPMENTEQUIPMENT
1. A functional floor plan with proper
equipment, well selected and efficiently
placed to reduce transporting and
walking.
2. Comfortable work units to include
adequate and proper lighting and
ventilation, sound deadening, clean,
sanitary, and safe work units.

33. STANDARD WORK SPACE ANDSTANDARD WORK SPACE AND
EQUIPMENTEQUIPMENT
3. A well-planned workspace.
a. Adequate space for pre-positioning of
materials, tools, and equipment within easy
reach of worker.
b. Materials and tools arranged in sequence
of motions as in assembly line.
4. Suitable equipment
a. Proper height for work tables, adjustable
if possible.
b. Proper type, height and position of
chairs.

34. STANDARD WORK SPACE ANDSTANDARD WORK SPACE AND
EQUIPMENTEQUIPMENT
c. Proper devices to free hands holding and from
manual work.
d. Well-selected laborsaving devices and small
equipment.
5. Standard Motions
a. Avoid unnecessary reaching, stretching and
bending.
b. Lift by bending knees- avoid stretching and then
lifting.
c. Use both hands when possible, staring and
completing motions at the same time.
d. have a definite storage place for all books, tools,
and materials, close to point of use.

35. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN
VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS
MANAGEMENT
1. Menu pattern
2. Simplified menus
3. Menu chart
4. Standard recipe file
5. Basic recipes with variations
6. Standard forms for requisitions, records etc.
7. Good filing system
8. Schedule for buying.
9. Counting devices, charts, graphs etc.

36. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN
VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS
MANAGEMENT
10. Up to date library of helpful books
11.Schedules
12.Definite directions for workers
13.Detailed work schedules for new
workers
14.Use of computers and tabulators.

37. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN
VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS
RANGE UNIT
1. Use a wire whip for mixing flour and water
for gravies and sauces.
2. Keep bulk foods in hand
3. Grind several food in succession when
possible to save time in washing grinder.
Grind some dry bread to help clean
machine.
4. Keep breadcrumbs on hand.
5. Weigh all portions.

38. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN
VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS
VEGETABLE UNIT
1. Use vegetable brushes for cleaning vegetables.
2. Use correct knives for peeling and dicing, and
make use of boards.
3. Hold a cluster of beans or carrots in hand and
cut crosswise on a board with one pull of knife.
4. Peel onions under water or cut in quarters and
slip skins off.
5. Avoid peeling potatoes when possible.
6. Use wedges or whole vegetables when practical.
7. Use all machines and labor-saving devices to
standardized size of serving portions.

39. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN
VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS
SALAD UNIT
1. Trim lettuce and place in plastic bags and refrigerator.
2. Use assembly line system for salad assembly. Make
use of both hands and perform all one operation at a
time.
3. Keep supply of all salad dressings on hand.
4. Drain all salad ingredients especially canned fruits and
vegetables to prevent leaking.
5. Use a knife wrapped with oil paper to separate butter
cubes.
6. Make use of carts and dollies for transporting
ingredients and finished salads.

40. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN
VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS
 PASTRY UNIT
1. Weigh rather that measure.
2. Collect all ingredients and pre-position them.
3. Use largest size equipment for weighing or measuring
4. Avoid unnecessary handling of dough's and batter
5. keep a mixture of sugar, cinnamon and chopped nuts on
hand
6. Use carts, racks, or trays for transporting supplies and
finished products
7. Use marker to obtain even cuts of pies and cakes
8. Dip knife in hot water when cutting pies or cakes
9. Chill cream, bowl and beater before beating cream
10.Use thermometers, thermostats and timers

41. I. MEASUREMENT/ RECIPEI. MEASUREMENT/ RECIPE
CONVERSATIONCONVERSATION
A. Unit of measurement.
1. weight
2. volume
3. counts

42. VOLUME ANDWEIGHT ABBREVIATION
 Teaspoon
 Tablespoon
 Cup
 Pint
 Quart
 Gallon
 Milliliter
 Liter
 Fluid ounce
 Microgram
 Milligram
 Gram
 Kilogram
 Ounce
 Pound
 tsp
 tbsp
 C or c
 pt
 qt
 gal
 ml
 L
 Fl. Oz
 mcg
 mg
 g
 kg
 oz
 lb

43. VOLUME MEASURE HOUSEHOLD MEASURE
1 tbsp
1 c
1 pt
1 qt
1 gal
1 fl. oz
3 tsp
16 tsp
2 c
4 c
16 c or 4 qt
2 tbsp

44. COMMON UNITS OFCOMMON UNITS OF
WEIGHTWEIGHT
1 tsp- 5g
1 tbsp- 15g
1 oz- 28g
1 lb- 454g
1kg- 1000g