A-D Flashcards
refigerator storage
all potentially hazardous foods get stored at
<41F
fresh fruits and vegetables get stored at
40-45F
meat, dairy, and eggs get stored at
32-40F
frozen foods get stored at
-0 to -10F
what is something you can do when employees take somethigng from storage?
have employees sign in and out
storage times for refrigerated foods
how long do you store:
fresh eggs in shell:
raw yolks, whites:
3-5 weeks
2-4 days
how long do you store:
fresh poultry, ground meat, fresh fish, shellfish
1-2 days
how long do you store:
steak, chops, roasts
3-5 days
A dietician ordering canned goods can be assured of a repliable product if they:
conduct a can cutting analysis
which organization inspects canned product manufacturing
USDAs Food Saftey and Inspection Service (FSIS)
how long does food last in a can product
up to one year
how does chemical spoilage occur in canned foods
interaction between contents and an imperfect container
Which food service equipment may be restricted by local law?
* toaster
* steamed jacketed kettle
* convection oven
* garbage disposal
garbage disposal
who sets the standard for kitchen safety eqipment (stamp of approval)
acceptable design, materials, construction, performance
NSFI- National Sanitation Foundation International
True or False inspection from the NSFI is mandatory
False
Having the stamp of approval from the NSFI shows proof of:
compliance with food saftey and sanitation standards
Which organization is in charge of volunatry inspection of electrical equipment
Underwriters Laboritories (UL)
Which gas is released from a grease fire?
* helieum
* hydrogen
* carbon dioxide
* carbon monoxide
carbon monoxide
Fire Saftey
Fire releases
carbon monoxide (CO)
which class of fire is assocaited with ordinary combustible materials, wood, paper, cloth
Class A
triangle
which class of fire is assocaited with flammable liquids, gases, greases
most often found in food service
Class B
square
which class of fire is assocaited with live electricla fires
Class C
circle
After an outbreak of food-borne illness in the cafteria, you discover one of your employees has an infected cut on his finger. You should:
* call the state public health office to investigate
* have the lab culture the kitchen
* fire the employee
* send the employee home until the cut has healed
send the employee home until the cut has healed
What is an illness caused by toxin in food prior to consumption
Food intoxication
Which bacteria can be found in humans- nose, hands, intestines, cuts, sores
Staphylococcus aureus
Which bateria can be found in foods that are high in protien, reheated, meat, poultry, eggs, milk products, and stuffing
Staphylococcus aureus
Staphylococcus aureus has an onset of:
___hours after ingestion and symptoms: nausea, vomitting, pain, diarrhea, and ____
- 1-7hrs
- No fever
Procurement decisions involve
determing needs
ordering amount, how many servings you can get from an uncooked item
the amount to order is based on number to be served, size portion, and -
amount of waste/shrinkage involved in prep
How do calculate edible portion (EP)
portion size x # of servings
(convert to lbs after)
Formula for amount to purchase (raw)
EP/ %yield (amount provided by 1lb of the item)
If given waste, shrinkage, or loss during cooking, you want to subtract that amount from 100% yield
How much ground beef should be purchased to produce twenty 4 oz svgs if it has 50% yield?
step 1: 4oz x 20 svgs = 80 oz (divide by 16= 5lbs)
step 2: 5lbs/ 50% yield= 10lbs raw amount
How do you determine how many servings can be obtained from an uncooked item
consider the % lost in prep
step 1: subtract the amount that will be lost and convert to oz
step 2: divide by the portion size
How many servings can you get from 9lbs raw meat with a 30% shrinkage if the serving size is 5 oz?
step 1: determine the amount lost- 30% x raw 9lbs = 2.7 lbs lost
step 2: subtract the amount lost from the raw amount: 9lbs - 2.7= 6.3 lbs (multiply by 16 = 100.8 oz)
step 3: 100.8/ 5 oz= 20.16 svgs (portions)
always round down for portions (true answer 20 svgs)
How do you calculate the the cost of a recipe?
set up cross multiplication format
How much hamburger will it take to make 300 three oz patties with a 20% shrinkage
You are determing ordering amount from shrinkage
step 1: 100%- 20%= 80% yield
step 2: 3 oz (portion size) x 300 svgs = 900 oz (divide by 16)= 56.25lbs
step 3: 56.25lbs/ 80% yield = 70 lbs
portions in oz and ordering amount in lbs
(Food and Drug Administration) Center for Food Safety and Applied Nutrition (CFSAN)
includes the Food, Drug, Cosmetic Act (law) - covers all interstate (domestic and imported) food EXCEPT
meat, fish, poultry, eggs
the FDA inspect food processing factories, raw materials, labeling, and-
egg substitutes and imitation eggs
The FDA (c) monitors interstate shipping of
SHELLFISH
DHHS monitors too
The FDA prohibits _____ - lowering of quality by mixing or substituting substances
adulteration
The FDA regulates
additives
The FDA prohibits ____ - use of deceitful or unfair labeling
misbranding
Food production system: Distribution and Service =
no production involved
Types of Distribution and Service
- Cafeteria
- vending machines
- buffet, smorgasbord
- waiter service
Traditional cafeteria service serves how many per minute
3-4
How do you determine seat turnover
customers per meal/number of seats
(if you have 150 customers and 100 seats -> 150/100= 1.5 seat turnover)
The cafteria is opoen for 3.5 hours and seat turover is 1.5 times per hour. You need to seat 250 customers. How many seats do you need?
In this question they are asking how many seats do you need. The rate given here is talking about the customers that are already served and leaving.
step 1: # of hours opened (3.5) x turnover rate (1.5) = 5.25 can be served from one seat
step 2: number of customers (250) / one seat (5.25) = 48 seats needed
The cafeteria seats 80 customers. Lunch runs from 11:15 am to 1:00 pm. Turnover is 2.5 customers/hour. How many seats can be served during that hour?
In this question you know how many seats you have. You are looking for how many customers can served during the hours opened with the seats you have available. The rate here is talking about the cusomers that are coming in.
step 1: 80 customers x 2.5 customers/hr = 200 cutomers/ hr
step 2: 200 customers x 1.75 hrs opened = 350 seats can be served
The 3 compartment sink is set up in the pot and pan room and steps are -
- wash
- rinse
- sanitize
In the 3 compartment sink the wash temp should be between
110-120 F
In the 3 compartment sink the rinse temp should be in
warm water
In the 3 compartment sink the sanitizing step is set for 170F for at least __seconds, or use chemical solution for ____minute in lukewarm water (___F)
- 30 seconds
- 1 minute
- 75F
Where should a handwashing sink be located?
* near the door entering the kitchen
* near the dishroom
* neat the cafeteria counter
* near the food preperation area
near the food preperation area
These are all:
* conventional (used by most hospitals)
* commissary (one building to another)
* ready-prepared (cook-chill, cook-freeze)
* assembly serve (most convient, lowest quality)
Production systems/Food service systems
Which production system involves:
* purchasing completley prepared individual portions
* No-onsite production
* Reheat assemble
* less employesss and less equipment neeeded (only 4 critcal control points)
* limited menu items, quality acceptability
assembly-serve (convenience)
Assemby-serve
sous vide means
precookes and vacuum packaged
Which of the following food service systems has the lowest labor costs?
* cook freeze
* cook chill
* convenience
* conventional
convenience
Purchasing order (PO) is the
first control in recieving process
Receiving procedures
Where should the recieving area be located?
close to delivery docks with an easy to acess storage
Receiving procedures
Vendors delivery slip that accompanies the order
invoice (from vendor)
Receiving procedures
What should you comapre the invoice against first, before checking the items against invoice?
purchase order
Receiving procedures
Which recieving method:
* list incoming merchandise but omits quantites and weights
* forces clerk to make serious check of delivery
* takes longer and costs more in labor
blind check
What is the first control in the recieving process?
* recieving order
* invoice
* purchase order
* purchase requistion
purchase order
What are these?
* Gantt progress chart (used to scheldule, control work)
* PERT (Program Eval and Review Technique, CPM)
tools of produciton control
Which production is used for:
* effective planning and control of the functions of management
* shows what activies must await completion of other tasks and which can be done at the same time
PERT
PERT
The crital path (longest) determines the ___ time for completion (helps determine ____ costs)
If any of these steps are ____, the completion of the project will also be ____
- minimum
- labor
- delayed
- delayed
A PERT analysis must include:
* the total cost of each activity
* the person responsible for each activity
* the amount of time needed to complete each activity
* only those actions on the critcal path
the amount of time needed to complete each activity
Function of acquiring material for production (purchase, recieve, storage, inventory control)
Procurement
first fucntional subsystem
What are these methods examples of:
* Informal, open market (small amount needed quickly)
* formal, competitive bid buying (written specifcations and quanitiy needs)
* future contracts (buy goods now, ship later)
* prime vending (single vendor, saves time and money)
* **centralized purchase **
* group or co-op purchasing
buying/procurement
What is this describing
* vendors bid on items by a specific date
* suppliers compete over price
* you place your order with the lowest bid (bid is the contract)
formal, competitive bid buying
The purchasing of food is guided by
policies and procedures
If you open sealed bids and place the order with the lowest bid, you are using which buying method?
* informal
* open market
* future contracts
* formal, competitive bid buying
formal, competitive bid buying
What is:
the first document used in the purchasing process, internal form used to request items from the purchasing manager
purchase requisition
What form is completed by the buyer and is a written record of items ordered and quantities needed
purchase order
What are these examples of:
* standing orders (used for bread/milk, elimates the need to call in daily)
* FOB: Free on Board (transport charges paid)
* FOB origin (buyer takes ownership of sellers location)
purchase order
A written record of items ordered, with quantites and specification is:
* purchase requisition
* standing order
* invoice
* recieving record
purchase requisition
The best material for kitchen equipement is
stainless steel
Which metal is durable and wears well
stainless steel
What meaures the weight of material per square foot
gauge
the ____ the guage the stonger the metal
lower
most saucepans are __ to ___ guage because heavier stainless steel does not conduct heat as well
18 to 20
which metal is strong, lightweight, mobile equipment, storage cabinets
aluminum
The gauge of metal refers to
* ply
* finish
* polish
* thickness
thickness
What are two chemical preservatives that work as antioxidants for fatty products
- BHA
- BHT
preserve butter, meat
One pound of boneless turkey yields 0.7lbs cooked turkey. How many lbs must be purchased to yield 21lbs cooked turkey.
For this question you know the EP already. You are determining the servings needed to get from the standard 1lb and shrinkage is already calculated for you
step 1: 0.7 lbs x __ = 21lbs
step 2: divide 21lbs by 0.7lbs
answer: 30 lbs
which bacteria is anaerobic and can be found in the intestinal tract of man and animals, surfaces of meat and poultry
Clostridium perfringens
The onset of Clostridium perfringens is _ to ) hours and symptoms include nausea, vomiting, abdominal pain, and ___
- 8 to 18 hours
- diarrhea
to prevent Clostridium perfringens:
* ___ foods in shallow pans
* keep cold food below __F
* keep hot food above ___F
* reheat leftovers to ___F
* wash hands
- cool
- 40
- 140
- 165
Which bacteria can grow on:
* improperly cooked and reheated foods
* cooked slowly and reheated foods
* meats, soups, gravies, stews, casserole that are held and coverd for impropered time
* foods held at a room temperatur in large quantites for several hours
Clostridium perfringens
aka cafeteria bug
The most important critical control point to monitor in the preperation and service of canned cream soup is the temperature:
* at delivery
* during steam table holding
* of storage
* during end-point cooking
during steam table holding
cold sterilization is called
temperature of food does not rise even though large amount of energy is used
irradation
Most critical elements of food saftey are hand-washing and control of proper ___ and ____ (Food Code)
- time
- temperature
to prevent off flavors in meat -
irradiate frozen
Irradiation is approved by the ___ for spices, beef, lamb, pork, poultry, wheat, and potatoes
FDA
Irradiation kills most harmful bacteria in foods other than
milk
When meat is irradiated, the best flavor comes from:
* meat that has been frozen
* fresh meat
* aged meat
* young meat
meat that has been frozen
What is used to analyze and predict any items sales for the future?
It can also analyze each items pooularity in relation to other items
popularity index (PI)
How do calculate popularity index?
divide the number of servings of the item / by total number of servings of** ALL** items in that category that day
What is the popularity index for green beans on wednesday
only know formula/steps to solve (chart not on flashcard)
step 1: get number of servings of green beans on wednesday
step 2: dive by total servings of all vegetables for wednesday
answer in %
If you expect to serve 300 customers next Friday how many servings of carrots can you expect to serve?
only know formula/steps to solve (data not on flashcard)
step 1: find PI of carrots on Friday
step 2: multiply the PI of carrots by the expected servings (300)
Which distribution and service
* serves a greater number of people (25 customers/minute)
* used with repeat customers
* has seperate counters for hot food, salads
scramble, hollow square, free-flow
if the scramble system is too slow, add food stations
To increase the number of patrons served in the caferteria during the lunch meal:
* increase the number of cafetria employees
* add a second tray line
* use the scramle system
* add another cashier
use the scramle system
FDA Food Code temps
hold frozen food
0 - -10F
FDA Food Code temps
transport hot
165 - 170 F
FDA Food Code temps
Do NOT hold food between
40 - 140 F
FDA Food Code temps
reheat food to ___ for 15 seconds within __ hours
165 F
2 hours
FDA Food Code temps
leftovers should be rapidly within __ hours
6
FDA Food Code temps
hold cold food at
40 or less
FDA Food Code temps
ideal temperature range for pathogen growth
70 - 125 F
What is the lowest acceptable holding temperature while serving?
* 120 F
* 140 F
* 160 F
* 180 F
140 F
food is still safe at 140, anything below is unsafe
Defines what a product must be called by a certain name (mayonaisse)
standards of identity
Specifies minimum quality below which foods must not fall (fruit)
standard of quality
protects against deception through use of containers that appear to hold more than they do (canned goods)
standard of fill of containers
Quality standards for fruits assure you:
* wholesomeness
* speciifcations of minimum quality characteristics
* safety from pesticides and residues
* good taste
specifications of minimum quality characteristics
documentation and records
What includes the lists of items recieved, date, number of units, unit price, supplier, PO nummber
daily recieving report
What do you use when an order arrives without an invoice
substitution invoice
What is a formal study to verify that documentation and process have been followed?
* audit
* quality assurance program
* statistcal analysis
* verification study
quality assurance program
Which bacteria can naturally be found in contents of humans and animals and caused by poor hygeine?
Streptococcus
Streptococcus-
grows at: 50- 113 F
onset _ to _ days
symptoms: fever and -
2-60 days
diarrhea
Which bacteria grows on milk, eggs, potato salad, and food held at room temperature for hours?
Streptococcus
Shell eggs hot held for service are cooked for a minimum temperature of:
* 165 F
* 155 F
* 145 F
* 135 F
165 F
Adulterated food is regulated by the:
* HHS
* FDA under the Food, Drug, Cosmetic Act
* Department of Commerce
* USDA
FDA under the Food, Drug, Cosmetic Act
The aisle space for a kitchen to fit one person should be
about 40 in wide
The aisle space for a kitchen to fit more than one person or fit equipment should be
about 50 in
The the main traffic lane for a kitchen should be
about 60 in
the width of the main kitchen aisle should be:
* 24”
* 36”
* 48”
* 60”
60”
