FNS 200 Study Guide - Final Guide: Inventory Turnover, Convenience Food, Quaker Oats Company
7 Feb 2018
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Document Summary
Institutional: (on site): the sale of food is secondary to the goal of the operation; usually not for profit. Commercial: sale of food is primary to the goal of the operation , examples: restaurants. Centralized production facilities are often referred to as central commissionaires, commissariats, or food factories, and service units as satellite service centers: assembly/serve: menu items are purchased prepared and require minimal cooking before service. Food brought ready prepared and only need heating. Centralized service: assembled in area close to production. Decentralized service: food prepared in one location and transported to location separate from production, assembly is at this new location. Requires full complement of staff during time of service. Cook-chill- food is partially cooked, rapidly chilled, held in chilled storage and reheated before service. Sous vide: sealing raw fresh food in plastic pouch for chilled storage, then cooking it in boiling water before serve.
