Ch 6 Food Production

1. pound per square inch, used to measure steam pressure
6. production of more food than is needed for service
7. recipe that consistently delivers the same quantity and quality of product when followed precisely
10. amount of food available for eating after preparation and/or cooking
13. process of tailoring a recipe to suit a particular purpose in a specific foodservice operation
15. energy expended within the foodservice operationto produce and serve meals
16. art and science of estimating events in the future, which provides a database for decision making and planning

1. service of same size portions to each customer
2. cooking on an open grid over a heat source, which may be an electric or gas-heated element, ceramic briquettes, or exotic woods and flavored chips
3. production of less food than is needed for service
4. second subsystem in the transformation element of the foodservice system, defined as process by which products and services are created
5. formula by which weighed and measured ingredients are combined in a specific procedure to meet predetermined standards
8. Amount of food before processing
9. amount of product resulting at the end of the procurement/production process
11. decrease in the yield of a recipe because of preparation process
12. distribution of heat by movement of liquid or vapor; may be either natural or forced
14. use of electric magnetic fields to excite the molecules of metal cooking surfaces