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Analysis Of Processing Times Of Selected Quantity Food Production Formulas, Vivian Sue Connelly

Masters Theses

The relationship of recipe processing time to number of servings, and pan size to number of servings was studied. These relationships are a prerequisite to the development of standard times for production tasks. Two recipe processing steps, panning pork chops and panning and dredging meat cubes were selected; the physical conditions influencing the performance of the steps were identified and controls defined. The variables were 100, 300, 500 and 700 servings and two pan sizes, counter pans (20 x 12 x 2-1/2 inches) and bun pans (18 x 26 x 3/4 inches).

Time required to prepare the processing steps varied …