What are the Considerations in Production in Kitchen Management?

Dr. Instructor Member Sibel Öncel

 

The main purpose of production in the kitchen is cooking. When talking about production in the kitchen, it is necessary to understand the process of purchasing, receiving, storing, creating standard recipes, preparing, cooking, portioning and serving food in the kitchen. The concept of production planning refers to the plan for the production of food in a kitchen. 

 

At the same time, the amount of material to be used must be planned correctly so that the production process can be carried out properly (Haenssler, 1999, p. 128). Production planning should be done in order to determine in advance the amount and types of food to be served at a particular meal (Aktaş and Özdemir, 2005, p.150).

 

Since the tasks of the kitchen are many and complex, it must be planned in a way that can provide an effective, efficient and hygienic production flow. It will be easier to reach the planned targets when it is organized with well-educated, qualified and experienced manpower. It is necessary to make this planning correctly in order not to interrupt the production.

 

With the production techniques applied with the production planning, issues such as increasing the yield in the food sector, minimizing the losses, increasing the product quality and standardization, and increasing the durability of the nutrients become important. 

 

In the process from production planning to food preparation and presentation, it is aimed to minimize food losses, prevent waste, and keep costs under control (Küçükaslan, 2006, p.159). When production planning is not done correctly, losses that disrupt the production amount and balance may occur during production processes. This factor is one of the reasons that increase the costs (Doğdubay and Sarıoğlan, 2010, p.108).

 

The aims of food production planning can be summarized as follows (Koçak, 1999, p.152): 

 

* Makes food cost control easier

* Facilitates the purchase of perishable foods and the determination of the appropriate stock level

* Solve the growing problem of food, decide how it will be valued, and minimize the problems that arise if there is insufficient food.

* To make a comparison between the actual and estimated sales and to take necessary corrective actions. 

 

While preparing the food, it should not be cooked more than necessary, cut into very fine pieces, not kept in the normal environment for a long time, and not cooked in more water than necessary in order not to damage the nutritional values ​​(Türkan, 2003, p. 39). Food production should be done by adhering to certain rules. 

 

These rules can be summarized as follows:

 

* It is essential to use quality materials in food production.

* Food should be purchased from reliable places and be sure that it is clean. 

* Spices and flavorings should be used appropriately.

* Standard prescriptions should be used.

* More than necessary should not be cooked.

* Produced food should be served without waiting.

* The main rule should be to serve hot food hot and cold food cold.

* Attention should be paid to the presentation of the food.

* Ordinary food should not be contented with, one should always strive to do better.

 

Time and temperature are important in cooking food. Keeping both factors under control is important for the taste of food. When it is not controlled, it is inevitable for the food to remain raw or to lose flavor due to overcooking and even to be unserviceable (Denizer, 2005, p.239). In the production of each food, it is necessary to use different cooking methods. Due to the characteristics of foods, it is not possible to apply all cooking methods to every food.

 

Has Chef Ahmet Özdemir Note:

In this study, I have examined with appreciation and accepted as a source, Ms. The academic study titled "Kitchen Management" edited by Dr. Lecturer Sibel Önçel was used.