Chapter 6 Flashcards
Preparation of menu items in the needed quantity and the desired quality at a cost appropriate to the particular operation is
food production
Art and science of estimating events in the future, which provides a database for decision making an deplaning is
Forecasting
Production of more food than is needed for service is
overproduction
Production of less food than is needed for service is
underproduction
Cost, required accuracy, relevancy of past data, forecasting lead time, underlying pattern of behavior are
factors of consideration forecasting model
Time series, casual, subjective are the three most common categories for
type of models
the most common and easiest of the time series models is
the moving average forecasting model
what is the popular time series model that can be set up on a computer spreadsheet?
exponential smoothing forecasting model
What are the most commonly adopted casual models?
Regression analysis forecasting models
In linear regression the word _____ signifies the intent of the analysis to find an equation for a straight line that fits the data points most closely
linear
In conventional statistical terminology, the item being forecasted is called
dependent variable Y
and the factors that affect it are called
independent variables X
What forecasting model involves a panel of the experts who individually complete questionnaires on a chosen topic and return them to the investigator?
Delphi technique
Time sequencing of events required by the production subsystem to produce a meal is
Production scheduling
Written plan for production for a specific date and/or meal is a
production schedule
Employee assignments, preparation time schedule, menu item, over-and-underproduction, quantity to prepare, substitutions, actual yield, additional assignments, special instructions and comments, and prepreparation are information to be included to make it
a specific action plan
Cooking smaller quantities of menu items as needed for service is
batch cooking
ingredient assembly area designed for measuring ingredients to be transmitted to the various work centers are
ingredient room
Recipe that consistently delivers the same quantity and quality of a product when followed precisely is
standardized recipe
Formula by which weighed and measured ingredients are combined in a specific procedure to meet predetermined standards
recipe
Most recipes are written in a definite pattern or style that is identified as a
format
Process of tailoring a recipe to suit a particular purpose in a specific foodservice operation
recipe standardization
Any recipe that produces 25 servings or more is termed a
quantity recipe
The verification phase includes four major processes such as:
review components of the recipe,
make the recipe,
verify the recipe yield,
and record changes on the recipe
What is done to help determine whether to proceed with further standardizations of the product?
Informal evaluation
If foodservice staff members believe a recipe has potential for use in the operation, is what?
formal evaluation
Decrease in the yield of a recipe because of preparation process is
handling loss
Point of best value at lowest cost is
sweet spot
Transfer of heat through direct contact from one object or substance to another is
conduction
Distribution of heat by the movement of liquid or vapor; may be either natural or forced is
convection
Generation of heat energy by wave action within an object is
radiation
Use of electrical magnetic fields to excite the molecules of metal cooking surfaces is
induction
Heat is conducted to the food product by water or steam is
moist heat
Most foods cooked in liquid are simmered even though the word boiled may be used as a menu term, these production methods are frequently done is
steam-jacketed kettle
The amount of heat from one substance to another in a given amount of time in a given space measured in british thermal units btu
heat transfer rate
pounds per square inch, used to measure steam pressure is
psi
heating instruments
183
Amount of time for oil in fryer to return to optimum cooking temperature after food is added
heat recovery time
The increase in internal meat temperature after removal from the heat source
carry-over cooking
Service of same size portion to each customer is
portion control
When revenue minus expenses is a positive value is
operating in the black
Decomposing organic material into soil-like material
composting
Energy expended within the foodservice operation to produce and serve meals is
direct energy
enegry expended to facilitate functions that use direct energy
indirect energy
