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Inman 4 > Domain Four > Flashcards

Domain Four Flashcards

0
Q

Kosher clients do not eat

A

Meet and dairy at the same meal pork shellfish

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1
Q

Upscale menu items prepared for those willing to pay extra for them hospitals compete for patients

A

Two-tier

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2
Q

Southeast Asians eat

A

Pork few dairy products need nondairy calcium source such as tofu fish paste

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3
Q

Chinese may be concerned with yin (____) and Yang foods (___)

A

Yin: Dark cold fish vegetables fruits
Yang: foods bright hot hot soup from chicken)

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4
Q

Seventh day Adventist

A

Ovolactovegetarian No Caffeine

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5
Q

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

A

Food code

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6
Q

Focuses on the popularity and contribution to profit of the item

A

Menu engineering

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7
Q

Low popularity low profitability

A

Dog

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8
Q

Low popularity high profitability

A

Puzzle

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9
Q

High popularity low profitability

A

Plowhorse

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10
Q

High profitability high popularity

A

Star

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11
Q

Foods rated from extremely like to extremely dislike

A

Hedonics scales

Facial scales use with children or if clients speak another language

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12
Q

How often they would be willing to eat an item

A

Frequent of acceptance

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13
Q

How to determine the popularity index

A

servings of an item / Total number of servings of all items in that category that day

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14
Q

Average check-sales analysis ratio

How to determine

A

Divide sales by the number of customer served

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15
Q

Purchasing policy and procedure used one a small amount is needed quickly

A

Informal open market

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16
Q

Submit written specifications and quantity needs to vendors who then submit a price bids are open together place order with lowest bid

A

Formal competitive bid buying

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17
Q

Purchase goods at a specific price to be shipped later

A

Future contracts

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18
Q

Use single vendor for majority of purchases

A

Prime vending

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19
Q

Person in one office does all of purchasing for all units in the organization; Cost-effective and time saving

A

Centralized purchasing

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20
Q

Involves union of separate units (hospitals) not related to a single management, for joint purchasing; Economic advantage of large volume purchasing

A

Group or co-op purchasing

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21
Q

Written record of items ordered , quantities

A

Purchase order, requisition

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22
Q

Eliminate the need to call in daily or weekly orders , bread milk

A

Standing orders

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23
Q

Products delivered with all transport charges paid

A

Free-on-board (FOB)

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24
Q

Indicate quality by objective and impartial test results (Graded food items). Can cutting

A

Technical specifications

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25
Q

Indicate quality by specifying a brand name or label example Heinz ketchup

A

Approved brand specifications

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26
Q

Indicate quality by functioning characteristics of the product (pH level of detergents) ex Number of dishes wash per minute

A

Performance specifications

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27
Q

Descriptions of approved products that an organization (or a department) would like all personnel (we need such a product) to use. Volume discounts can be obtained

A

Formularies

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28
Q

Does not own products; connects buyers with sellers

A

Food broker

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29
Q

Amount to purchase equals

A

EP/%yield

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30
Q

How many cups are in a gallon

A

16

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31
Q

How many quarts in a gallon?

A

4 quarts

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32
Q

How many cups are in a quart?

A

4 cups

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33
Q

How many pints are in a quart?

A

2 pints

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34
Q

How many pints are in a gallon?

A

8 pints

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35
Q

A quantitative approach to ordering staple or regularly stocked items; Attempts to find the quantity that minimizes both purchasing and inventory costs determines the order size that is most economical

A

EOQ economic order quantity

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36
Q

EOQ=

A

Square root of 2FS/CP

C=Carrying cost of inventory expressed as a percentage of the total inventory
P= Purchase price per unit

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37
Q

Uses software to forecast usage; Gives more recent values more weight; Does not uniformly way past observations

A

Exponential smoothing

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38
Q

____Uniformly ways past observations (numbers are weighted equally)
___-Short-term forecasts

A

Moving average

Time series

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39
Q

Assumption that a relationship exists between the item being forecast and other factors (selling price number of customers)

A

Causal models

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40
Q

Used when relevant data are scarce around relationships between data do not tend to persist overtime must rely on opinions

A

Subjective model

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41
Q

Subjective model – use one relevant that are scarce around relationships between data do not tend to persist over time:
____-Expert opinions; market research, panel consensus

A

Delphi technique

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42
Q

Use when orders arrive without an invoice

A

Substitution invoice

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43
Q

Lists discrepancies such a shortages

A

Request for credit

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44
Q

Fresh fish should arrive at

A

<=41 Degrees Fahrenheit

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45
Q

Dry storage

  • Temperate:___
  • Cartons and bags on shelves should be at least _____above floor and away from walls
  • Humidity:
A

50 to 70°F
6 inches above
50-60%

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46
Q

Fresh fruits and vegetables in dry storage require the highest humidity

A

85 to 90%

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47
Q

Refrigerated storage less than __ degrees F-all potentially hazardous foods
Fresh fruits and frozen vegetables__
Meet dairy eggs__
Frozen foods__

A

41°
40–45°
32-40°
0 -10°

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48
Q

Determines the order point

A

Fixed order quantity inventory system

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49
Q

Order point equals

A

(Average daily use) (lead time) + safety stock

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50
Q

Stock is allowed to deplete to safety level before new orders placed; amount of item ordered will be the same each time

A

Mini-max stock

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51
Q

Small amounts of product account for major portions of inventory value; the relative importance of each inventory item is measured by how much the total value of purchases is for that item each year

A

ABC inventory classification system

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52
Q

15–20% of the total number of items in stock constitute____ Of the total annual value of purchases equals____ items (Vital high-value)

A

75–80%

A

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53
Q

60–65% of inventory items comprise only__ Of value =___(Trivial low value)

A

5 to 10%

C

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54
Q

Based on actual purchase price of the product; count products; Add value of all products on hand

A

Purchase price

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55
Q

Based on average price paid for products over time; multiply number of units of each product in opening inventory in those purchase during the month by the purchase price; add these prices and divide by the total number of unit

A

Weighted average purchase price

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56
Q

Based on last price paid multiplied by number of units on inventory-Tends to price inventory high

A

FIFO

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57
Q

Uses oldest price paid for an item in inventory usually underestimate the value of current inventory ( If you pay taxes on inventory)

A

LIFO

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58
Q

Mayonnaise (emulsion) Dispersion system

A

Liquid in liquid

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59
Q

Gravy (sol) Dispersion system

A

Solid in liquid

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60
Q

Custard (gel) dispersion system

A

Liquid in solid

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61
Q

Sponge cake (suspension) Dispersion system

A

Gas in solid

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62
Q

Whipped egg whites (foam) dispersion system

A

Gas in liquid

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63
Q

Classification based on size of dispersed particles

  • Small particles (sugar, salt)-___
  • large particles (protein, cooked starch)-___
  • Clumps of molecules (fat, uncooked starch)-____
A

True solution
Colloidal dispersion
Suspension; separates upon standing

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64
Q

Line that forms between two immiscible liquid

A

Interface

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65
Q

In angel food cake____ Produces an acidic pH. Maintains white-collar by preventing the___

A

Cream of tartar

Maillard Browning reaction

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66
Q

Cream of tartar in angel food cake contributes to large volume by____ and contributes to tender crumb

A

Stabilizing egg white foam

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67
Q

Without cream of tartar in angel food cake:

A

Tough yellow small cake

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68
Q

Heat moves from one particle to another

A

Conduction

Example: meat kept warm on a dish sitting on heated pellet

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69
Q

Good conductors

A

Copper black cast iron aluminum

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70
Q

Poor conductors

A

Glass stainless steel

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71
Q

Heated air moves with Fan

A

Convection

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72
Q

Use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces

A

Induction
Burner service does not get hot
Faster heat, no wasted heat, iron-based

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73
Q

Infrared waves coming from glowing

A

Radiation (Gas flame, charcoal, electric element, toasting, broiling)

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74
Q

Causes kinetic action (friction) that cooks food

A

Microwave

Effects only water molecules, penetrates 2 inches into food

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75
Q

Subsequent distribution of heat by conduction when the magnetron is turned off

A

Standing time

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76
Q

Steak on the grill, or meet braising in a steam jacketed kettle use

A

Conduction and radiation

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77
Q

Engineered foods-Vegetable blend made of maize sorghum cottonseed flour

A

Incaparina

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78
Q

Engineered food; vegetable blend; corn soy nonfat dairy vitamins minerals

A

CSM

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79
Q

Molds grow best in warm (___) Damp dark conditions grow best on acid neutral sweet food
___ Too destroy

A

77–86°F

Boil

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80
Q

Yeast grow best at what temperature

Need water energy ( sugar) Acid medium in oxygen

A

77–86°F

Destroyed by boiling

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81
Q

Need abundant___,___ Foods__-___ Degrees Fahrenheit

Some greater then___ thermophilic

A

Moisture neutral foods
68–113°F
113

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82
Q

What is the danger zone for bacteria

A

41–135°F

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83
Q

Thought potentially hazardous foods in refrigerator; Or submerged under running cold water at ___degrees or lower

A

70

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84
Q

In drying (food preservation) enzymes are in activated by

A

Blanching

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85
Q

Canned foods last

A

Up to one year

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86
Q

When canning foods if pH is low, acid is high; use

If pH is high, acid is low; you

A

Boiling water

Pressure cooker

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87
Q

When canning foods ___are additives used as humectants; retain moisture, increased firmness, tenderness

A

Calcium compounds

88
Q

Food sterilized outside of can, then aseptically placed in sterile cans which are sealed in an aseptic environment

A

Aseptic canning

89
Q

Cold sterilization (temperature food is not rise much even though large amounts of energy are used)

A

Irradiation

90
Q

Chemical preservatives

___,____-Antioxidants for fatty products

A

BHA, BHT

91
Q

How to determine scoop size

A

32/scoop number

92
Q

Use for a garnish
Scoop
Measure
Ounces

A

60
1T
0.5 oz

93
Q

Determines the minimum time for completion (helps determine labor costs)

A

Critical path
Critical path method CPM
Program evaluation and review technique PERT

94
Q

What are the three analytical qualitative food quality criteria tests

A

Paired comparison test
Triangle
Ranking or scaling

95
Q

What are the three types of affective qualitative food quality criteria

untrained panelist

A

Hedonic rating
Paired preference
Ranking test

96
Q

Descriptive flavor analysis profile (DFAP)

Trained panel analyzes and records the aroma and flavor in great detail

A

Flavor profile method

97
Q

Objective measure of food quality measures tenderness firmness; baked custard

A

Penetrometer

98
Q

Objective measure of food quality measures consistency; batters

A

Viscosimeter

99
Q

Objective measure of food quality measures viscosity; sauces

A

Linespread test

100
Q

Compares lightness of products (egg white foams)

A

Specific gravity

101
Q

Objective measure of food quality; counting and measuring ___ in a sauce

A

Lumps

102
Q

In ready prepared production systems (cook-chill, cook – freeze) food may be held ___ days (Blast chilling); Up to __ days (tumble chilled), up to ___ (cook-freeze)

A

1 to 5
45
3-4 Months

103
Q

Chilled bulk foods should be brought down to __°F in ____ minutes or less

A

37°F in 90 minutes or less

104
Q

FDA food code temperatures in degrees Fahrenheit
Hold frozen:
Transport hot:
Do not hold between

A

0- -10°
165–170
41–135

105
Q

According to FDA Foodco temperatures reheat to ___ for ___ seconds within__ hours

A

Reheat to 165 for 15 seconds within two hours

106
Q

According to the FDA food code leftovers should be rapidly cooled quickly from ___-___ in __ hours

A

135–70 within two hours

107
Q

According to the FDA food code temperatures cool food from 70 to ___ with in an additional __ hours

A

41°

4

108
Q

According to the FDA food code temperatures total cool time is

A

6 hours

135–70 within two hours; 70–41 within an additional four hours

109
Q

Ideal temperature range for growth of pathogen

A

70–125°

110
Q

A traditional cafeteria can serve

Hollow Square, free flow, scramble cafeteria can serve

A

3–4 per minute

25 per minute

111
Q

If the scramble system of cafeteria is too slow

A

Add food stations

112
Q

Seat turnover equal

A

Customers divided by seats

113
Q

The meat and poultry division falls under

A

USDA’s food safety and inspection service (FSIS)

114
Q

Inspects all meat and poultry at time of slaughter and processed products during production use in interstate, intrastate and foreign commerce

A

Wholesome meat and poultry act; meat and poultry division; US DA’s food safety and inspection service

115
Q

Inspects processing plants; requires pasteurization of liquid eggs to be frozen or dried

A

Eggs products inspections act; Under meat and poultry division of the FSIS

116
Q

Inspects and certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards and falls under

A

National Marine fisheries service (NMFS); US Department of Commerce

117
Q

Concerned with infectious and contagious diseases transmitted through shellfish, milk, bending machines and restaurants; contaminated shellfish transmit____

A

Public health service – PHS; department of health and human services

Hepatitis

118
Q

Investigate and reports cases of foodborne illness

A

Centers for disease control under DHHS

119
Q

Requires pasteurization of milk

A

Milk ordinance code under PHS

120
Q

Covers all interstate (domestic and imported) food except meat, fish, poultry, eggs

A

Food, drug, cosmetic act (law); FDA Center for food safety and applied nutrition (CFSAN)

121
Q

The food drug cosmetic act inspects ____monitors interstate shipping of ____and prohibits___

A

Egg substitutes and imitation eggs
Shellfish
Adulteration and misbranding

122
Q

Anything causing cancer and animals are humans must be removed from market

A

Delaney clause

123
Q

Defines what a product must be to be called by a certain name ingredients and amounts example mayonnaise

A

Standards of identity

FDA

124
Q

Specifies minimum quality below which foods must not fail (fruit)

A

Standard of quality

FDA

125
Q

Protects against deception through use of containers that appear to hold more than they do (canned goods)

A

Standard of fill of containers

FDA

126
Q

Often nutritionally inferior; may cause less, Taste the same (coffee Whitener)

A

Imitation

FDA

127
Q

Nutritionally equal or appear in some ways and in inferior in others (egg substitute)

A

Substitute

FDA

128
Q

Low cholesterol

A

Less than 20 mg of cholesterol Per serving

129
Q

Low calories

A

No more than 40 cal per serving

130
Q

Low-fat

A

3 g or less per serving

131
Q

Very low sodium

A

No more than 35 mg per serving

132
Q

Low-sodium

A

No more than 140 milligrams per serving

133
Q

Low saturated fat

A

1 g or less per serving

134
Q

Establish and monitor water quality standards; determine safety and tolerance levels for pesticides

A

Environmental Protection Agency EPA

135
Q

Provides for grading, sizing, labeling of eggs; inspection of dairy and seafood products

A

State and local protection

136
Q

A microorganism, virus, Or other substance, that causes disease

A

Food borne pathogen

137
Q

Illness caused by a toxin formed in the food prior to consumption

A

Food intoxication

138
Q

Due to activity of large numbers of bacteria carried by food into the G.I. tract

A

Food borne infections

139
Q

1-7 hours after ingestion: nausea, vomiting, pain, diarrhea, no fever

A

Staphylococcus aureus

140
Q

4–36 hours: weakness, double vision, fatigue, diarrhea, affects central nervous system ( paralysis), maybe fatal in 3–10 days if not treated

A

Clostridium botulinum

141
Q

Found a human – nose, hand, intestines, cuts, sores, cut finger; enter through handling or contact with contaminated surface

A

Staphylococcus aureus

142
Q

Anaerobic; rare and more deadly; usually resistant to heat; found in soil, water, plants, intestinal track of humans and animals

A

Clostridium botulinum

143
Q

Staphylococcus aureus grows best at___,resist drying in freezing
Often found in reheated foods,___, ____, eggs, milk brought up

A

70–90 7°F

Meat, poultry

144
Q

Spoils low acid food, improperly canned foods, vacuum packed and tightly wrapped foods, smoke and salted fish, cooked root vegetables held at warm temperatures too long honey is a source

A

Clostridium botulinum

Food Intoxication

145
Q

Known as the cafeteria bug found in meats soups gravies stews casseroles sitting on the steam table at improper temperatures

A

Clostridium Perfringens

Food Intoxication

146
Q

Found in rice products, starchy foods, food mixtures like casseroles, sauces, puddings, soups, pastries, meats, milk, vegetables, fish

A

Bacillus cereus

Food Intoxication

147
Q

Anaerobic; Intestinal track of man and animals, surfaces of meat and poultry

A

Clostridium perfringens

Food Intoxication

148
Q

Onset time 30 minutes – six hours (the medic), 6–15 hours (diarrhea real); last up to 24 hours

A

Bacillus cereus

Food Intoxication

149
Q

Onset time 8–18 hours: nausea, vomiting, abdominal pain, diarrhea
To prevent: cool foods in shallow pans, keep cold foods below 40° keep hot foods above 140 reheat leftovers to 165 wash hands

A

Clostridium perfringens

Food Intoxication

150
Q

Forms spores; found in soil, dust, cereal crops

A

Bacillus cereus

Food Intoxication

151
Q

Onset time 6–40 hours: fever, nausea, vomiting, chills, headache: intestinal track of humans and animals, water, soil; Low acid foods at body or room temp, destroyed by temps of pasteurization: raw and undercooked meat and poultry, eggs, raw dairy, seafood, melon

A

Salmonella

Food borne infection

152
Q

Grows at 50–1 13°F destroyed by cooking on set time 2 to 60 hours fever diarrhea intestinal contents of humans and animals

A

Streptococcus

Food borne infection

153
Q

Found in hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, soft cheese: May harm fetus; can cause flulike symptoms, encephalitis, meningitis

A

Listeria monocytogenes

Food borne infection

154
Q

One of the more common causes of gastroenteritis; Intestinal track of cattle, sheep, pigs, poultry; causes abdominal pain, bloody diarrhea, 1-7 Days; raw or undercooked meat or poultry, raw vegetables, raw milk

A

Campylobacter jejuni

Food borne infection

155
Q

Widely distributed found in human, animal intestinal track, on washed vegetables, fruits, soil, water grows between 34–113°F; on neutral or slightly alkaline; resisting freezing, drying, heat

A

Listeria monocytogenes

Food borne infection

156
Q

High mortality in immunocompromised

A

Listeria monocytogenes

Food borne infection

157
Q

From raw or undercooked seafood; fever vomiting cramps diarrhea; 4–96 hours after ingestion

A

Vibrio parahaemolytucus, vibrio
Vulnificus

Food borne infection

158
Q

Found in human intestinal track, water polluted by feces transmitted by flies found in chicken tuna shrimp potato salad, raw vegetables, watermelon handled with bare hands

A

Shigella

Food borne infection

159
Q

Can survive freezing, high acidity can grow at refrigerator temperature

A

E. coli

Food borne infection

160
Q

Onset time 12–50 hours after ingestion; diarrhea, abdominal pain

A

Shigella

Food borne infection

161
Q

Human and animal intestinal track; diarrhea, severe cramping; rare or raw ground beef, uncooked fruits and vegetables, raw milk, unpasteurized apple juice

A

E. coli

Food borne infection

162
Q

Illness caused by poor personal hygiene among infected foodhandlers

A

Norovirus

163
Q

Does not reproduce in humans, but remains active in till after food is Eaten

A

Norovirus

Food borne infection

164
Q

Found in human feces, transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes

A

Norovirus

Food borne infection

165
Q

How many critical control points are there in
Commissary :
Ready – prepared

A

Nine

8

166
Q

Critical control points in conventional:

Assembly-serve:

A

5

4

167
Q

Three Es of safety program

A

Engineering education Enforcement

168
Q

Government standards minimum safety standards; recordkeeping of accidents and illnesses; inspection of facilities looking for safety hazards (wet floor)

A

OSHA – occupational safety and health act (law)

169
Q

Requires plan to communicate chemical hazards to employees:___
Under___

A

HCS hazard communication standard; OSHA

170
Q

Must be available on all chemicals; consumers right to know laws

A

MSDS (material safety data sheet); OSHA

171
Q

Fire- flammable liquids, gases, greases

A

Class B

Square

172
Q

Fire- live electrical fires

A

Class C

Circle

173
Q

Ordinary combustible materials would paper cloth

A

Class A

Triangle

174
Q

Can be used on a, B, C classes of fire used in food service

A

Multipurpose dry chemical extinguishers

175
Q

Chemical cleaning supplies are regulated by____ Most common chemicals used in sanitizing surfaces that touch food – countertops, pots and pans

A

EPA (Environmental Protection Agency)
Chlorine solution pH<5
quarternary ammonia pH 7

176
Q

Most state and local codes require immersion in chemical solutions for at least ___using water above___

A

60 seconds

75°F

177
Q

Walls must be glazed tiles___ high; washable and ___

A

5’8”

Impervious to moisture

178
Q

Ceilings acoustically treated, lighter in color than wall;____ high

A

14–18 feet

179
Q

Floors should be durable, resilient, non-slippery
___: Light traffic, absorbs grease, using storerooms, receiving area
__: Cement and crushed marble; noisy, dining room

A

Concrete

Terrazzo

180
Q

Clay tiles, quarry tiles, unglazed clay, highly recommended for kitchen and heavy traffic.
__: Light traffic, dining room

A

Asphalt

181
Q

Lighting
__-___: General lighting in food prep and display areas
__-___: Localized work areas, reading recipes

A

35–70 foot candles

70–150 foot candles

182
Q

In the kitchen the main traffic lane must be

A

60 inches

183
Q

In the cafeteria there must be ____between chairs and tables must be ____apart

A

18 inches

4-5’

184
Q

Cafeteria design; employee dining:___ Per person

A

12 ft.²

185
Q

In the kitchen there must be a ____clearance of heavy equipment from wall

A

12–24 inch

186
Q

Best from a time and motion point (One of the most common shapes for work area Layout)

A

Straight line

187
Q

Work area layout; limited amount of space, convenient work surface

A

L shape

188
Q

Work area layout; large amount of table surface area but walking in and out adds steps

A

U shape

189
Q

Very efficient work area layout shape

A

Parallel and back – to – back parallel

190
Q

Specifications
Electrical:
Gas:
Steam:

A

Voltage, Watts, type of current
BTU British thermal unit
PSI pounds per square inch

191
Q

Equipment selection; specifications;____-What will be covered and for how long

A

Warranty

192
Q

Voluntary inspection of equipment; complies with food safety and sanitation standards: equipment is safe; Rounded tightly sealed corners and edges, services are smooth and free of crevices; easy to clean, maintain, service

A

National sanitation foundation international ( NSFI)

193
Q

Voluntary inspection of electrical equipment

A

Underwriters laboratories (UL)

194
Q 
The finish (luster) of metals are numbered \_\_-\_\_\_; Higher numbers, higher polish, finish, luster
#_grind- Tabletops, counters
A

1–7

4

195
Q

Strong lightweight mobile equipment storage Cabinets

A

Aluminum

196
Q

Avoid cross traffic, readily accessible for cleaning

A

Arrangement, ease of cleaning

197
Q

Components put together for customized look; less floorspace, improved use of space and manpower, efficiency is increased, labor hours decreased

A

Modular

198
Q 
Three compartment sink
Wash :
Rinse:
Sanitize:
Let pots and pans air dry
A

110–120°F
Warm water
17 0°F for at least 30 seconds or use chemical solution for one minute in Luke warm water

199
Q 
Mechanical dish washing
1) per rinse pre wash:
2) wash: 
3) rinse:
       A) add a \_\_\_ To prevent water spots
4) air dry:
A

110–140°F ( Liquefy’s fat removes food before hot water coagulates protein)
140–160°F (lower temperature leads to greasy dishes)
170–180°F Sanitizes; booster heater
Drying agent
45

200
Q

Types of dishwasher

A

Rack
Conveyor belt or flite type
Low energy chemical dish machine

201
Q

Meals/hour Style of dishwasher

Up to 50
50-250
250-1500
1500+

A

Counter-style (home style)
Door style, Single tank
Single or double tank conveyor
Flite-type conveyor

202
Q

____Of the detergent reduces surface tension

A

Wetting action

203
Q

Hard water makes it more difficult for ____ in soap to form lather

A

Surfactants ( Foaming agents)

204
Q

Units stacked to save space; when production is high and space is limited

A

Deck oven

205
Q

Food is in motion while inside the oven; large volume baking; now also used for me cookery

A

Rotary, reel, revolving tray

206
Q

Very versatile; serves as oven, Fryingpan, braising pan, kettle, steamer, food warmer
Stews soups fried chicken grilled cheese Scrambled eggs

A

Tilting skillet

207
Q

Large batch compartment steamers:__-___

Potatoes and root vegetables cook very quickly in large quantities

Most other vegetables cook in - minutes

A

5–8 psi

5-10 minutes

208
Q

High-pressure steamers:___

Speed facilitates “batch cooking” – vegetable; locate next to serving line; Reduces the long holding periods, better quality, uniformity of cooking, fewer leftovers, can cook small batches quickly

A

15

209
Q

Steam jacketed kettles use ___+___ Heating; very energy-efficient – __-__ psi

A

Conduction and radiation heating

5-8

210
Q

Three types of steam jacketed kettle

A

Deep, shallow, trunion or titling

211
Q

Kettle sizes depend on foods volume turnover
5-20 gallons :
Up to 40 gallons:
> 40 gallons:

A

Vegetables
Entrées
High liquid content

212
Q

Means by which costs associated with the acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset

A

Depreciation

213
Q

Straight-line depreciation gives

A

Annual depreciation

214
Q

Depreciation equals

A

Value of the equipment (cost) minus salvage value/Number of years of useful life

215
Q

Meets the needs of the present without compromising the ability to meet the needs of the future

A

Sustainability

216
Q

In education/training
Assess
Assess
Assess

A

What they know
Level of skill
Language skill

217
Q

Interview/evaluation
1)
2)
3)

A

Establish rapport
Listen
Note nonverbal clues

218
Q

1 pints = ___ cups

A

2

Inman 4 (1 decks)

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