standardization process of fast food center kitchen:

the kitchen is the core of the catering industry and the important place of production, which directly determines the rise and fall of the hotel, life and death, establishes the corporate image and creates a brand enterprise.

It needs years of accumulation and huge investment, and must have detailed management regulations and excellent management team.

Management can achieve unified standards, specifications and procedures, improve work efficiency, reduce costs and reduce costs.

The production line flow of the kitchen mainly includes three aspects: processing, preparation and cooking.

(1) Raw material processing can be divided into rough processing (animal slaughter, etc.), fine processing and dry goods expansion.

(2) Material preparation can be divided into hot dish preparation and cold dish preparation.

(3) Cuisine cooking can be divided into: Hot dish making, cold dish making, lotus making, pastry making. Establishing production standards: establishing standards is to quantify the production quality, product cost and production specifications, and use them to inspect and guide the whole process of production, and eliminate all production errors at any time,

to ensure the high-quality image of food quality, so that it can be supervised with standard inspection basis,

to achieve the effect of control and management.

(1) processing standard, which specifies the quantity, quality standard and degree of swelling of raw materials. Formulated raw material net standard, knife handling standard and

dry goods rising standard.

(2) preparation standard, which is to formulate the variety and quantity standard of cooking materials and prepare raw materials according to the nutritional components needed by people.

(3) Cooking standard, which specifies the proportion of condiments for processed and prepared semi-finished products and heated dishes, so as to achieve dishes with complete color, fragrance, taste and shape.

(4) For standard dishes, we should formulate uniform standards, uniform production procedures, uniform equipment specifications and plate-loading forms, and indicate the menu with quality requirements, number of diners, cost,

interest rate and selling price.

formulation of control process standards

after the standards are formulated, there must be well-trained production personnel and

management personnel who master the standards to ensure the quality of dishes in the production process.

(1) control of machining process, first of all, control the machining quantity. According to the kitchen net material plan, organize purchasing

and implement processing to achieve the purpose of controlling quantity.

The control of the net rate of processing is that the processing personnel

process different grades of clean materials according to different kinds of raw materials,

give them to the delivery staff for acceptance, put forward an example of the ratio of clean materials to leftover materials

, and

issue them to all users after registration. The control of processing quality is directly related to the color, aroma, taste and shape of

dishes. Therefore, procurement and acceptance should be strictly in accordance with quality standards, and the quality and quantity of raw materials should be

controlled

. The processor controls the processing formation, hygiene and safety of raw materials.

All raw materials that do not meet the requirements are controlled by

the end of the process, and they are not allowed to enter the next process.

After treatment, they are used for other purposes.

(2) control of preparation process. The control of preparation process is the core of food cost control, so as to prevent mistakes, duplication, omission, mismatch and over-preparation.

is an important link to ensure quality, and the chef can only prepare the food according to the order and the

signature of the accountant.

The waiter will check the dishes ordered with the order, thus adding

to restrict each other. Weighing control, according to the standard menu, the number of people eating, weighing,

not only avoiding the wave of raw materials

but also ensuring the quality of dishes.

(3) Control of cooking process. The control of the cooking process is the key to ensure the quality of dishes, so it is necessary to strengthen the monitoring from the aspects of the operating norms of the chef's cooking

, the speed of cooking, the temperature of cooking, and the number of

sales. Strictly supervise the chef

to operate according to the standards and norms, and

carry out daily spot checks. Use the methods of cooking, cooking and timing to control and calculate the speed, quantity and quality of vegetables.

formulation of control methods

In order to ensure the effectiveness of control,

besides straightening out the standard of procedure formulation and on-site management, effective

feasible control methods must also be formulated.

program control method: according to the kitchen production process, from processing, preparation to cooking, the

final point of each process is the program control point,

the producer of the end point of each process is the quality standard

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