Domain 4 Flashcards

1
Q

table d’hote

A

complete meal at set price

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2
Q

disaster menu- water allotment

A

1 gallon/person/day for 3 days min.

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3
Q

Kosher

A

marked by U; no meat with dairy; no pork, shellfish

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4
Q

Roman Catholics

A

no meat on Fridays during lent

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5
Q

Muslim

A

halal; no pork, congealed salad, gelatin, alcohol

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6
Q

7th day adventist

A

no alcohol, caffeine, ovo-lacto-vegetarian

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7
Q

Food code

A

person in charge must be able to identify food allergens and associated symptoms

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8
Q

menu mix

A

popularity of menu item; # sold of particular item/total # of items sold; popular is >70%

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9
Q

contribution margin

A

profitability of menu item

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10
Q

forecast estimate

A

PI (popularity index) x expected customers

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11
Q

profit center

A

assigned both revenue and expense responsibilities

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12
Q

cost center

A

manage expenses, does not generate revenue

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13
Q

can-cutting

A

request samples, check quality

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14
Q

prime vending

A

use single vendor for majority of purchases

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15
Q

FOB

A

free on board; products delivered without transport costs

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16
Q

FOB origin

A

buyer takes ownership at seller’s location

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17
Q

collusion

A

gifts and favors from vendors

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18
Q

formularies

A

descriptions of approved products to be used by whole department/organization

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19
Q

purchasing amount

A

EP (edible portion)/ %yield

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20
Q

EOQ

A

economic order quantity; determine order size most economical;
SQ RT of [(2 x FS)/(CP)]

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21
Q

exponential smoothing

A

forecasting
uses software
give more recent values more weight

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22
Q

time series forecast

A

short term, follows pattern over time
moving average

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23
Q

subjective model- forecasting

A

delphi technique; rely on opinions

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24
Q

substitution invoice

A

use when order arrives without invoice

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25
refrigerated storage
26
temperature /humidity of dry storage
50-70 F; 50-60% humid; fresh fruit/veg 85-90% humidity
27
frozen foods temp
0 to -10 F
28
eggs in shell storage time
3-5 weeks
29
mini-max method (inventory)
order at minimum setpoint, order up to maximum set point; order amounts will always be the same
30
A items (inventory classification)
15-20% of the total # of items in stock = 75-80% of total annual value of purchases vital, high value
31
B items (inventory classification)
60-65% of total items, make only 5-10% of the total value trivial, low value
32
liquid in liquid dispersion
emulsion mayonnaise
33
gas in liquid dispersion
foam whipped egg whites
34
gas in liquid dispersion
suspension sponge cake
35
solid in liquid
sol gravy
36
liquid in solid
gel custard
37
true solution
small particles in dispersion sugar, salt
38
colloidal dispersion
large particles protein, cooked starch
39
suspension
clumps of molecules fat, uncooked starch separates upon standing
40
cooking veg in alkaline
baking soda chlorophyllin intense green color mushy, loose water soluble vitamins
41
cream of tartar in angel food cake
acidic pH prevents Maillard browning reaction large volume (stabilizes foam) tender cumb
42
how to increase speed of Maillard reaction
increase pH (>6), increased temp, decrease water content
43
CSM vegetable blend
corn, soy, non-fat dry milk
44
incaparina
vegetable blend, meat analogs maize, sorghum, cottonseed flour
45
pasteurization
145F for 30 min
46
Danger Zone
41-135 F
47
appropriate water level in dehydrated foods
0.7-0.9 lower limit= 0.6 microorganisms grow=0.91-0.99
48
freeze drying
frozen first, then water is evaporated via sublimation (doesn't melt crystals)
49
canning if pH low <4.5
acid is high use boiling water strawberries, apples
50
canning if pH high >4.5
acid is low pressure cooker carrots, beets, peas
51
humectants
calcium compounds additives retain moisture increase firmness, tenderness
52
garnish scoop size
#60, 0.5 oz
53
Gantt progress chart
schedule and control work concerned with time of production, not cost
54
PERT, CPM
Program evaluation and review technique= planning and control of functions of management Critical path method= determine min time for completion (labor costs)
55
analytical subjective tests
differences/similarities, qualities paired comparison, triangle, ranking/scaling
56
affective tests
used with untrained panelists hedonic rating, paired preference, ranking test
57
chilling temp/time of ready prepared bulk foods
brought down to 37F within 90 min
58
transport hot food temp
165-170F
59
reheat temp
165F for 15 sec, within 2hrs
60
2 stage rapidly cooled process
first 2 hrs: 135->70F second 4 hrs: 70-41F
61
USDA FSIS
Food Safety and Inspection Service Wholesome meat and poultry act Eggs Products Inspections Act
62
US Dept of Commerce NMFS
National Marine Fisheries Service grade shellfish, inspect fishing vessels, seafood processing plants, US Grade A (met standards)
63
DHHS
Dept of Health and Human Services
64
PHS
-Public Health Service -under DHHS -infectious disease control of milk, shellfish, vending machines, restaurants -Milk ordinance code (pasteurization)
65
CDC
Center for Disease Control under DHHS investigates/reports on food born illnesses
66
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
67
Delaney Clause
anything causing cancer must be removed from market
68
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
69
Staphylococcus aureus
intoxication cuts on fingers NO FEVER not destroyed by cooking
70
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
71
Clostridium perfringens
intoxication cafeteria meats, soups, gravy, stew, casserole
72
Bacillus cereus
intoxication cereals symptoms in <24 hrs emetic in 30min-6hrs
73
Streptococcus
infection destroyed by cooking milk, eggs, potato salad food held at room temp for hrs intestinal contents poor hygiene, ill handlers
74
Listeria monocytogenes
infection hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, soft cheese
75
Campylobacter jejuni
infection causes gastroenteritis raw meat/poultry/milk/veg intestinal tract of cattle, sheep, pigs, poultry
76
Vibrio parahaemolyticus, vulnificus
infection seafood- shellfish, oysters norovirus
77
Shingella
infection bare hands, flies water polluted by feces cold mixed salads
78
HACCP control points
Hazard Analysis Critical Control Point commissary- 9 ready prepared- 8 conventional- 5 assembly serve- 4
79
ALERT
Assure, Look (monitor), Employees, Report, Threat
80
4 E's of Safety
Engineer, Education, Enforcement, Environment
81
fire classes A, B, C
A= triangle, ordinary (wood, paper, cloth) B= square, flammable liquids/gases/greases C=circle, electric fires
82
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
83
gas specification
BTU British Thermal Unit
84
NSFI
National Sanitation Foundation International voluntary inspection of equipment
85
3 compartment sink temps
wash 110-120F rinse warm water sanitize 170F x 3sec OR chemical solution 75F x 1min
86
irraditation
cold sterilization prevent off-flavors in meat for frozen meats spices, lamb, pork, poultry, wheat, potatoes kills harmful bacteria (not for umilk though)
87
calcium additives
humectants, retain moisture, increase firmness, tenderness
88
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"
89
3 compartment sink temps
wash= 110-120F rinse=warm water sanitize= 170F for 30s; OR chemical solution 75F for 1min
90
mechanical dishwashing temps
prerinse= 110-140F wash= 140-160F rinse= 170-180F (add drying agent for water spots)
91
proprionate
increases shelf life by inhibiting mold
92
holding temp for coffee and thin soups
180-190F
93
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