PowerPoint - Math + Science = Quality Foodcte.sfasu.edu/wp-content/uploads/2015/07/Math-Science-Quality-Food-PPT.pdf• National Food Service Management Institute Part of the School

Restaurant Management

Math + Science = Quality Food

Copyright © Texas Education Agency, 2015. These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions:

1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts’ and schools’ educational use without obtaining permission from TEA.

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charge to cover only the cost of reproduction and distribution may be charged.Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUSTobtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty.For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N.Congress Ave., Austin, TX 78701-1494; phone 512-463-7004; email: [email protected].

Copyright

Copyright © Texas Education Agency, 2015. All rights reserved.

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mailto:[email protected]

Quality Control


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• Food Production and Service

• Inventory

• Purchasing, Receiving and Storing

Standards


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Standard:

• Portion sizes

• Portion costs

• Recipes

Food Production and Service


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• Physical inventory

• Calculate cost1. Latest purchase price (FIFO)

2. Actual purchase price

3. Weighted average purchase price

4. Last in, first out (LIFO)

Inventory


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Purchasing• Choose from credible suppliers

Receiving• Receive items efficiently

Storing• Store items safely

Purchasing, Receiving and Storing


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Science of Baking

Formula

• Ingredients listed by decreasing weight

• Precise weight measurements are used

• Instructions not always included

Recipe

• Ingredients listed in order of use

• Followed by procedures for successful results

•

List of

ingredients


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• An exact science that requires precise measuring and accuracy

• Recipe includes the exact amount of each ingredient

• Often listed in percentages

Standardized Recipes for Baking


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Compares the weight of each ingredient to flour

𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑖𝑛𝑔𝑟𝑒𝑑𝑖𝑒𝑛𝑡

𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑓𝑙𝑜𝑢𝑟x 100% = % of ingredient

Baker’s Percentage


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Baker's Percentage(click on link)

(image from video)Copyright © Texas Education Agency, 2015. All rights reserved.

https://youtu.be/xJqe5_g22kU


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Let’s Review!

1. What is quality control?

2. What are the three standards the foodservice industry uses to control costs?

3. What the three elements in food production to ensure quality standards?

4. What is FIFO?

5. How is science involved in baking?

6. How is math involved in baking?


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References and ResourcesImages:• Shutterstock™ images. Photos obtained with subscription. (Slides 1, 3, 4, 5, 6, 7, 10, 11, 13, 15)

Textbooks:• Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.• Foundations of restaurant management & culinary arts: Level 2. (2011). Boston, MA: Prentice Hall.Websites:• Food Buying Guide

Calculator for Child Nutrition Programshttp://fbg.nfsmi.org/Default.aspx

• National Food Service Management InstitutePart of the School of Applied Science at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs. The Institute was established by Congress in the Child Nutrition and WIC Reauthorization Act of 1989. It is funded by a grant administered through the United States Department of Agriculture (USDA), Food and Nutrition Service (FNS). http://www.nfsmi.org/Default.aspx

YouTube™:• Baker’s Percentage

This measuring system is commonly used when a formula contains flour.https://youtu.be/xJqe5_g22kU


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http://fbg.nfsmi.org/Default.aspx

http://www.nfsmi.org/Default.aspx

https://youtu.be/xJqe5_g22kU

Documents

PowerPoint - Math + Science = Quality Foodcte.sfasu.edu/wp-content/uploads/2015/07/Math-Science-Quality-Food-PPT.pdf• National Food Service Management Institute Part of the School