Domain 4 Flashcards
table d’hote
complete meal at set price
disaster menu- water allotment
1 gallon/person/day for 3 days min.
Kosher
marked by U; no meat with dairy; no pork, shellfish
Roman Catholics
no meat on Fridays during lent
Muslim
halal; no pork, congealed salad, gelatin, alcohol
7th day adventist
no alcohol, caffeine, ovo-lacto-vegetarian
Food code
person in charge must be able to identify food allergens and associated symptoms
menu mix
popularity of menu item; # sold of particular item/total # of items sold; popular is >70%
contribution margin
profitability of menu item
forecast estimate
PI (popularity index) x expected customers
profit center
assigned both revenue and expense responsibilities
cost center
manage expenses, does not generate revenue
can-cutting
request samples, check quality
prime vending
use single vendor for majority of purchases
FOB
free on board; products delivered without transport costs
FOB origin
buyer takes ownership at seller’s location
collusion
gifts and favors from vendors
formularies
descriptions of approved products to be used by whole department/organization
purchasing amount
EP (edible portion)/ %yield
EOQ
economic order quantity; determine order size most economical;
SQ RT of [(2 x FS)/(CP)]
exponential smoothing
forecasting
uses software
give more recent values more weight
time series forecast
short term, follows pattern over time
moving average
subjective model- forecasting
delphi technique; rely on opinions
substitution invoice
use when order arrives without invoice
refrigerated storage
</= 41 F
also fresh fish arrival temp
temperature /humidity of dry storage
50-70 F; 50-60% humid;
fresh fruit/veg 85-90% humidity
frozen foods temp
0 to -10 F
eggs in shell storage time
3-5 weeks
mini-max method (inventory)
order at minimum setpoint, order up to maximum set point; order amounts will always be the same
A items (inventory classification)
15-20% of the total # of items in stock = 75-80% of total annual value of purchases
vital, high value
B items (inventory classification)
60-65% of total items, make only 5-10% of the total value
trivial, low value
liquid in liquid dispersion
emulsion
mayonnaise
gas in liquid dispersion
foam
whipped egg whites
gas in liquid dispersion
suspension
sponge cake
solid in liquid
sol
gravy
liquid in solid
gel
custard
true solution
small particles in dispersion
sugar, salt
colloidal dispersion
large particles
protein, cooked starch
suspension
clumps of molecules
fat, uncooked starch
separates upon standing
cooking veg in alkaline
baking soda
chlorophyllin
intense green color
mushy, loose water soluble vitamins
cream of tartar in angel food cake
acidic pH
prevents Maillard browning reaction
large volume (stabilizes foam)
tender cumb
how to increase speed of Maillard reaction
increase pH (>6), increased temp, decrease water content
CSM vegetable blend
corn, soy, non-fat dry milk
incaparina
vegetable blend, meat analogs
maize, sorghum, cottonseed flour
pasteurization
145F for 30 min
Danger Zone
41-135 F
appropriate water level in dehydrated foods
0.7-0.9
lower limit= 0.6
microorganisms grow=0.91-0.99
freeze drying
frozen first, then water is evaporated via sublimation (doesn’t melt crystals)
canning if pH low <4.5
acid is high
use boiling water
strawberries, apples
canning if pH high >4.5
acid is low
pressure cooker
carrots, beets, peas
humectants
calcium compounds
additives
retain moisture
increase firmness, tenderness
garnish scoop size
60, 0.5 oz
Gantt progress chart
schedule and control work
concerned with time of production, not cost
PERT, CPM
Program evaluation and review technique= planning and control of functions of management
Critical path method= determine min time for completion (labor costs)
analytical subjective tests
differences/similarities, qualities
paired comparison, triangle, ranking/scaling
affective tests
used with untrained panelists
hedonic rating, paired preference, ranking test
chilling temp/time of ready prepared bulk foods
brought down to 37F within 90 min
transport hot food temp
165-170F
reheat temp
165F for 15 sec, within 2hrs
2 stage rapidly cooled process
first 2 hrs: 135->70F
second 4 hrs: 70-41F
USDA FSIS
Food Safety and Inspection Service
Wholesome meat and poultry act
Eggs Products Inspections Act
US Dept of Commerce
NMFS
National Marine Fisheries Service
grade shellfish, inspect fishing vessels, seafood processing plants, US Grade A (met standards)
DHHS
Dept of Health and Human Services
PHS
-Public Health Service
-under DHHS
-infectious disease control of milk, shellfish, vending machines, restaurants
-Milk ordinance code (pasteurization)
CDC
Center for Disease Control
under DHHS
investigates/reports on food born illnesses
FDA CFSAN
FDA Center for Food Safety and Applied Nutrition
-under DHHS
-Food, Drug, Cosmetic Act
-does not cover meat, poultry, fish, eggs
-imitation/substitution eggs
-interstate shipping of SHELLFISH
-labeling, additives, adulteration
-shipments across state lines
Delaney Clause
anything causing cancer must be removed from market
labeling:
low cholesterol
low calories
low fat
very low Na
low Na
<20 mg chol/serving
<40 cal/serving
<3 g fat/serving
<35 mg/serving salt
<140 mg/serving salt
Staphylococcus aureus
intoxication
cuts on fingers
NO FEVER
not destroyed by cooking
Clostridium botulinum
intoxication
anaerobic (no O2)
resistant to heat
paralysis
soil
spoils low acid foods, canned goods, vacuumed, root vegetables at high temps for too long
honey
Clostridium perfringens
intoxication
cafeteria
meats, soups, gravy, stew, casserole
Bacillus cereus
intoxication
cereals
symptoms in <24 hrs
emetic in 30min-6hrs
Streptococcus
infection
destroyed by cooking
milk, eggs, potato salad
food held at room temp for hrs
intestinal contents
poor hygiene, ill handlers
Listeria monocytogenes
infection
hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, soft cheese
Campylobacter jejuni
infection
causes gastroenteritis
raw meat/poultry/milk/veg
intestinal tract of cattle, sheep, pigs, poultry
Vibrio parahaemolyticus, vulnificus
infection
seafood- shellfish, oysters
norovirus
Shingella
infection
bare hands, flies
water polluted by feces
cold mixed salads
HACCP
control points
Hazard Analysis Critical Control Point
commissary- 9
ready prepared- 8
conventional- 5
assembly serve- 4
ALERT
Assure, Look (monitor), Employees, Report, Threat
4 E’s of Safety
Engineer, Education, Enforcement, Environment
fire classes
A, B, C
A= triangle, ordinary (wood, paper, cloth)
B= square, flammable liquids/gases/greases
C=circle, electric fires
lighting (candles) in food prep areas
35-70 foot candles- general lighting in food prep/display
70-150 foot candles- localized work areas, reading recipes
gas specification
BTU
British Thermal Unit
NSFI
National Sanitation Foundation International
voluntary inspection of equipment
3 compartment sink temps
wash 110-120F
rinse warm water
sanitize 170F x 3sec OR chemical solution 75F x 1min
irraditation
cold sterilization
prevent off-flavors in meat
for frozen meats
spices, lamb, pork, poultry, wheat, potatoes
kills harmful bacteria (not for
umilk though)
calcium additives
humectants, retain moisture, increase firmness, tenderness
aisle width in kitchen-
1) lane with 1 person
2) lane w >1 person + mobile equipment
3) main traffic lane
1) 36-42”
2) 48-52”
3) 60”
3 compartment sink temps
wash= 110-120F
rinse=warm water
sanitize= 170F for 30s; OR chemical solution 75F for 1min
mechanical dishwashing temps
prerinse= 110-140F
wash= 140-160F
rinse= 170-180F (add drying agent for water spots)
proprionate
increases shelf life by inhibiting mold
holding temp for coffee and thin soups
180-190F
OSHA
Occupational Safety and Health Act Law
-min safety standards
-record keeping of accidents and illnesses
-inspects for safety hazard- wet floors, fire extinguishers, handrails, lit passageways, first aid
-PPE- rubber gloves, protective glasses
-MSDS sheet
