Domain 4 Part 1 Flashcards
What are the five types of menus ?
No Choice: nonselective
- Either cycle OR single use
- For clients who can’t or don’t want to choose
- Allows for more accurate forecasting & greater control
Choice: selective
- Static/Fixed/Set = same menu items every day; for when clients change daily e.g. restaurants
- Single Use = for one day only e.g. catered events
- Cycle = menus repeat in designated sequence; simplifies purchasing, standardizes prep procedures, workload is constant and evenly distributed
- Spoken = presented orally
- Room service = menu is static; leads to increased intake and decreased food waste
- Two Tier = better menu items for those willing to pay extra
Limited Choice: there are choices for SOME items
Commercial Operations: primarily sell food e.g. restaurant
Non-commercial: provides food onsite as a secondary service e.g. hospitals, schools, military
How long are the cycles for menus in hospitals, LTC facilities and high school lunch programs?
Hospitals w/ 2-4 day avg pt stay: 1 or 2 week cycles
LTC facilities: 3 or 4 week cycles
High school lunch programs: 2 week cycle w/ 4 choices
What are the 3 types of menus in a commercial operation?
Table d’hote = complete meal at set price
A la carte = separate items at separate prices
Du jour = menu of the day using leftovers and food bargains
What foods CAN’T people who are Muslim, Jewish, Mormon, SDA, Hindu, Roman Catholic, Buddhist, and Southeast Asian eat?
Muslim: no pork or alcohol
Jewish: no pork, dairy WITH meat, birds of prey, sea creatures without fins and scales, ruminants without split hooves
Mormon: no caffeine (herbal tea ok) or alcohol
SDA: no pork, caffeine, meat, alcohol
Hindu: no pork, meat, alcohol, eggs
Roman Catholic: no meat during lent on Fridays
Southeast Asian: FEW dairy products
Buddhist: no alcohol
What 3 things should you do to prepare for emergency/disaster menus?
Plan to require minimum staffing for prep and service
Multiple days of food supplies available
One gallon of water/person/day for minimum of 3 days
What are the 6 steps in planning a master menu?
Plan dinner entree for entire cycle
Plan luncheon entree or main dishes
Starchy items appropriate with entrees
Salads, veggies, accompaniments and appetizers
Desserts and breads for both lunch and dinner
Breakfast and other items
What are the four categories in menu engineering and what should be done for each category?
STAR: highly profitable and popular
- promote
- E.g. mac and cheese or McDonald’s fries
PLOWHORSE: popular, not profitable
- decrease portion size or increase price
- E.g. steak tips
PUZZLE: profitable, not popular
- change selling price or reconsider offering it
DOG: not popular or profitable
- eliminate it
- lentil soup
How do you calculate the menu mix (popularity)?
amount of particular item sold/total of all items sold
Popular if >70% of total sales
How do you calculate the contribution margin (profitability)?
selling price - menu item’s food cost
High contribution margin if above average contribution margin for the entire menu
What are the 6 satisfaction indicators?
Satisfaction surveys: how satisfied they are
Frequence of acceptance: how frequently they would eat an item
Plate waste: amount of food left on plate (if everything is gone, that means you liked it!)
Average check: average amount customers spent on a meal; helpful in detecting trends
Popularity index: used to analyze/predict item sales, chart day to day demand variations, and looking at item popularity
Benchmarking: compare satisfaction levels to other facilities that are “best in class”
How do you calculate the average check?
Average check = sales/number of customers served
How do you calculate the popularity index?
Popularity index = number of servings/total servings of all items in that category that day
How do you calculate the number of expected items served?
Number of expected item served = popularity index of item x total expected servings of that category
What are the 7 methods of procurement?
Informal, open market: when you need a small amount quickly
- call/talk to different vendors and compare quotes and qualities from various sources
- Place order after considering price, quality and delivery
Formal, competitive bid buying: give written specifications and quantity needed to vendors, then they submit a price
- Bids opened together; place order with lowest bid/price
- NO PHONE CALLS
Future contracts: Like Amazon. Buy now and have it delivered on the night of your event
Prime vending: one vendor for the MAJORITY of your purchases
Centralized purchasing: cost-effective and time-saving way of shopping for all the units at once/in one place
Group or co-op purchasing: A few schools or hospitals get together for joint purchasing
Just in Time (JIT) purchasing: you purchase foods (input) just in time when you need them
What are the advantages and disadvantages of prime vending?
Advantages - saves time and money, efficient and convenient
Disadvantages - loss of control, limited options, forced to buy X amount or %
What are the 4 steps to procurement?
FIRST document needed is the purchase requisition (internal form used to request items from the purchasing manager)
Send the purchase requisition to the purchasing manager
Purchasing manager writes a purchase order (written record of items ordered w/ quantities) and gives it to the storeroom clerk/vendor. The purchase order is the first control point in the receiving process.
The order is accompanied with an invoice from the vendor. Compare the invoice to the purchase order to see if there are any discrepancies.
What are the 3 types of written specifications?
Technical = indicates quality by objective and impartial test results
- E.g. graded food items, gauge of metals, can-cutting (opening cans to compare between brands)
Approved brand specifications = indicate quality by specifying a brand name
Performance specifications = indicate quality by functioning characteristics of the product
- E.g. how many dishes washed/min
What is economic order quantity?
how you find the amount that minimizes purchasing and inventory costs
Determines the order size that’s the most economical
When cost of order = cost of holding the items, EOQ has been met
To decrease the cost, order as seldom as possible
What are the three types of forecasting and give examples of each.
Time series: short-term forecasts; assumes needs follow an identifiable pattern over time
- Moving Average = based on past observations, you predict the future
- Average of most recent 3 months used to forecast the next month
- Exponential smoothing = using a software, you calculate and forecast, but it’s not adequate bc you don’t count for events that are out of your control.
- Gives more recent values more weight so past observations not weighed uniformly
Causal models: assuming there is a cause for an event! Uses selling price and # of customers
- Medium and long-term forecasts are expensive; E.g. regression analysis (assumes relationships between variables continues over time)
Subjective model: you rely on the opinion of others bc data is scarce/relationships between variables don’t persist over time
- E.g. Delphi technique = experts do NOT meet; market research, panel consensus
What is a blind check? What are the disadvantages of this receiving procedure?
Give clerk blind invoice or purchase order containing the incoming merchandise but without quantities and weights
The employee will actually count and this forces them to be accountable and present/count the items and write them down
Disadvantage: Takes longer and costs more in labor
What does the amount of storage depend on?
Frequency of deliveries
Market form of food purchased (raw, prepared, partially prepared)
Extent of menu
What are the correct storage TEMPERATURES for fresh fruits and veggies, frozen foods, and meat/dairy/eggs in the refrigerator?
Fresh fruits and veggies: 40-45 F
Frozen Foods: -10 - 0 F
Meat/Dairy/Eggs: 32-40 F
What are the storage times for fresh eggs in shell; raw yolks, whites; fresh poultry/ground meat/fresh fish/shellfish; and steaks/chops/roasts?
Fresh eggs in shell 3-5 weeks
Raw yolks, whites 2-4 days
Fresh poultry, ground meat, fresh fish, shellfish 1-2 days
Steaks, chops, roasts 3-5 days
What is the difference between theft vs robbery vs pilferage?
Theft = premeditated burglary without force
Robbery = burglary with force
Pilferage = inventory shrinkage caused by employees stealing food
What is the difference between perpetual inventory, physical inventory and the par stock method?
Perpetual Inventory
- Updated every time something is placed in or removed from storage (except bread, produce and milk)
- Used in large operations
Physical Inventory
- Actual count of all goods on hand at the end of accounting period
- Counted as asset on the balance sheet
Par Stock Method
- Bring stock up to par every time an order is placed no matter how much you have on hand
- So if par is 10 and you have 8, you’d order 2 more
What is fixed order quantity and how do you calculate it?
Determines the point at which you order something
Fixed order quantity = (average daily use x lead time) + safety stock
What is the mini-max method of inventory management?
Deplete to safety level (minimum) before you order again (maximum)
Amount of item ordered will be the same each time
What is ABC inventory management?
Importance of each inventory item measured by how much it cost to purchase it that year
A items (vital, high value) like meats <20% items make up 75-80% of purchase value
B items (mod, medium value) like fresh fruits/veggies between the A and C ranges
C items (trivial, low value) like canned fruits/veggies 50-60% items make up 5-10% of purchase value
What are the 5 methods used to determine the value of inventory?
Actual Purchase Price
- count products, then add value of all products on hand
Weighted Average Purchase Price: time-consuming; based on average price paid for products over time
- [(# units of each product in beginning inventory x purchase price) + (items purchased during the month x purchase price)]/total number of units
FIFO
- Last price paid x # units on inventory
- Uses most recent prices so tends to price inventory high
LIFO
- Oldest price paid x # units on inventory
- Usually underestimates value of current inventory
- Current purchases largely made to meet current production demands
- Best for those who pay taxes on the inventory (bc it’s lower)
Latest purchase price
- Last price paid for the product; it’s simple and fast
In inventory technology, bar codes are used to identify products. What is the number system, product code, and check digit in these bar codes?
The Number System = a single digit that identifies the “type” of product
Product Code = unique code assigned by the manufacturer
Check Digit = an additional digit used to verify that a bar code was scanned correctly
What are the dispersion systems classified based on state of matter? Give examples.
Gas in liquid whipped egg whites (foam)
Gas in solid sponge cake (suspension)
Liquid in liquid mayonnaise (emulsion)
Solid in liquid gravy (sol)
Liquid in solid custard (gel)
What are the dispersion systems classified based on size of dispersed particles? Give examples.
Small particles (sugar salt): true solution
Large particles (protein, cooked starch): colloidal dispersion
Clumps of molecules (fat, uncooked starch): suspension that separates upon standing
Most veggies are slightly acidic w/ a relatively high pH so at what temp do you have to process them to destroy botulism?
> 212 F
What happens when green veggies are cooked or canned? How do you prevent this outcome?
Heat disrupts cells and releases organic acids → H ions from the acid interact w/ Mg in the chlorophyll → Mg is removed → molecule becomes pheophytin (brown or olive green color)
To prevent this, cook for a short time and leave the lid off for the first few minutes to allow escape of volatile acids
What happens when baking soda (alkaline) is added to green veggies?
Green veggies + baking soda (alkaline) → intense green color d/t chlorophyllin
Results in mushy veggies w/ water-soluble vitamins lost
What is cream of tartar (acid)’s role in an angel food cake? What would happen to the cake without it?
Maintains white color by preventing Maillard browning reaction
Contributes to large volume by stabilizing egg white foam
Contributes to tender crumb
Without the cream of tartar, the cake would be tough, yellow and small
What are enzymes’ role in the ripening of fruit?
Converts starch to sugar and softens fruit
Enzymatic oxidation → browning of cut surfaces
Explain the difference between conduction, convection, induction, and radiation.
See table in google doc
What are meat analogs made of and what nutrient advantages do they have?
Isolated soy protein, vegetable protein, fat, CHO, vitamins, minerals, flavor, color
Less fat than meat, about 50% protein, no saturated fat
What are seafood analogs made of and what advantages do they have?
Soy blended with fish
Retains flavor, doesn’t change greatly when heated so you reduce weight loss and shrinkage, economical
What are the two types of vegetable blends and what are they made of?
Incaparina (maize, sorghum, cottonseed flour)
CSM (corn, soy, non-fat dry milk, vitamins, minerals)
Mold: growth conditions, used for, produces, destroyed by?
Grows best: warm (77-86 F), damp, dark, conditions; acid, neutral, sweet foods
Used in: curing cheese, making soy sauce
Usually doesn’t produce harmful substances
Destroy by: boiling
Yeasts: growth conditions, used for, produces, destroyed by?
Grows best: water, energy, acid medium in oxygen, 77-86 F
Used in: bread making
Produces bubbles of gas
Destroy by: boiling
Bacteria: growth conditions, destroyed by?
Grows best: abundant moisture, neutral foods, 68-113 F
- Some >113 F = thermophilic; aerobic or anaerobic
Destroy by: pasteurization temp of 145 F for 30 minutes
At what AW levels do microorganisms grow well, have growth limited, and is the lower limit for all?
Microorganisms grow well AW 0.91 - 0.99
Limit microorganism growth AW 0.70 - 0.90
Lower limit for all microorganisms AW 0.60
What canning methods should you use for low pH foods and high pH foods? Give examples of each.
Low pH (≤ 4.5) → use boiling water (strawberries, apples, pickles)
High pH (>4.5) → use pressure cooker (carrots, beets, peas)
What is the difference between irradiation, pascalization/HPP, and chemical preservatives?
Irradiation
- Cold sterilization (food temp doesn’t rise much even though a lot of energy is used)
Pascalization/HPP aka High Pressure Processing
- Extends shelf life of things like guacamole
Chemical Preservatives
- BHA, BHT: antioxidants for fatty products (e.g. preserve butter and meat)
How do sugar and salt act as food preservatives?
They make water unavailable for bacterial growth
What is a conventional production system and what are the advantages and disadvantages of it? Give an example.
All prep done on premises where meals are served. Foods prepped and served the same day (immediate service). E.g. school cafeteria
Advantages:
- Made from scratch (increased quality)
- More adaptable to individual preferences
- Menu flexibility
- Low distribution costs
- Less freezer storage needed
Disadvantages:
- Stressful work environment
- Lower productivity d/t daily menu changes
- High labor costs
- Need all pre-prep, cooking and serving equipment, skilled and unskilled labor
What is a commissary-satellite production system and what are the advantages and disadvantages of it? Give an example.
Kitchen and patients are in separate facilities. Menu items are in bulk/portioned, then frozen, chilled or hot-held; carriers filled at the commissary and delivered to the service units. E.g. airline food.
Advantages:
- High efficiency rate
- Great consistency of products
- Economic advantage d/t centralized, large volume purchasing
- No duplicate equipment or personnel
Disadvantages:
- Delivery and safety issues
- Has 9 CCPs so risk for FBI goes up.
What is the difference between a centralized, decentralized, and automated cart system in a conventional style production system?
Centralized = trays set up close to production under common supervision
Decentralized = trays set up in areas separate from production, close to customer; needs duplicate equipment, employees, supervisors
Automated cart system = build-in corridors (monorail); decision to use made when planning the kitchen design
What is a ready-prepared production system and what are the advantages and disadvantages of it? Give an example.
Not produced for immediate service, but for inventory and subsequent withdrawal. Foods prepared on site, then frozen/chilled for later use. Separation between time of prep and time of service. E.g. large hospitals
Advantages:
- Offsets critical shortage of high-skilled employees
- Liberal schedule
- Low stress
- Lower labor costs
- Menu items on call
Disadvantages:
- Costs of large cold storage, freezers and space
- Need all pre-prep, cooking and serving equipment
- E.g. rethermalizer (microwaves, convection oven, integral heat system, immersion technique)
What is an assembly serve production system and what are the advantages and disadvantages of it? Give an example.
Purchase completely prepped individual portions; finish by thawing, heating on premises. No on-site food production. Kitchen-less kitchen. E.g. pre-bagged salad kits
Advantages:
- Only has 4 CCPs
- Lower labor costs (lower labor time and no skilled cooks or pre-prep employees needed)
- Minimal equipment and space requirements
Disadvantages:
- Limited menu items
- Low quality and acceptability
How do you calculate seat turnover?
of customers per meal/# of seats
What is the difference between american, french, russian, family style, and banquet style table waiter services?
American: waiter takes order and food is portioned onto plates in kitchen
French: portions brought to table on platter and waiter completes prep at table (most expensive)
Russian: prep and portioned in kitchen, brought to table on serving platters and waiter serves individual portions to each guest
Family Style: guests serve themselves from platter or bowls
Banquet: preset menu and service for a given number of people
