Domain IV: Foodservice Systems Flashcards
1
Q
Choice Menus Types
A
Static Single Use Cycle Spoken Room Service Two Tier
2
Q
Static Menu
A
same menu items every day, when clients change daily (restaurant)
3
Q
Single Use
A
one day use only catered events (when clientele do not vary from day to day)
4
Q
Cycle Menu Advantages
A
simplifies purchasing, standardizes preparation procedures, gives a more constant and evenly distributed workload
5
Q
If kitchen floor space is expansive,
A
efficiency declines
6
Q
STAR Menu Item
A
high profit high popularity
7
Q
DOG Menu Item
A
Low profit low popularity
8
Q
PUZZLE
A
high profit low popularity
9
Q
PLOWHORSE
A
low profit high popularity
10
Q
Popularity Index Purpose and Formula
A
used to analyze and predict any items sales # servings of an item/ total number of servings of all items in that category
11
Q
Average Check
A
sales/# of costumers served
the average amount of customers spent on a meal
12
Q
Which procurement method would you use if you needed a small amount of food quickly?
A
Informal, open market
13
Q
Formal, competitive bid buying
A
SUBMIT WRITTEN SPECIFICATIONS AND QUANTITY NEEDS TO VENDORS WHO THEN SUBMIT A PRICE
14
Q
Prime Vending
A
use single vendor for majority of purchases
15
Q
Centralized purchasing
A
personnel in one office does all purchasing for all units in that organization (within one hospital)
cost-effective and time-saving
16
Q
Group/Co-Op Purchasing
A
involves a union of separate units for joint purchasing
economic advantage of large volume purchasing
17
Q
Food Broker
A
does not own product, connects buyers with sellers
18
Q
Storage Needs depends on
A
frequency of deliveries
form of food purchased
extent of the menu
19
Q
Temperatures in Dry Storage should be
A
50-70 F
20
Q
Humidity % in dry storage
A
50-60%
21
Q
Fresh Fruits and vegetables Humidity %
A
85-90%
22
Q
Refrigerated Storage
A
< 41 F
23
Q
Frozen Storage
A
between 0 and - 10 F
24
Q
Inventory Management
A
tells you when and how much to order
25
Perpetual Inventory
running record of balance on hand
| updated each time an item is placed in or removed from storage
26
Physical Inventory
actual count of all goods on hand at the end of accounting period
27
Fixed Order Quantity
determined the order point (when you must reorder the item)
| (average daily use)(lead time) + safety stock
28
Par Stock Method
bring stock up to a par level each time n order is placed regardless of the amount on hand
29
FIFO
first in, first out
| OLDER PRODUCTS USED FIRST
30
In Mini Max Method
amount of each item ordered will be the same each time it is ordered
31
FIFO Value Inventory
based on last price paid multiplied by number of units in inventory
overestimated value
32
LIFO
uses oldest price paid for an item in inventory
| underestimates
33
Pressure Cooker
can be used to can low acid vegetables because it reaches a temp higher than 212 F
34
What ingredient maintains white color of angel food cake by preventing the Maillard browning reaction?
cream of tartar
35
What will inhibit enzyme activity in cut fruit?
acid
36
Role of acid vs alkaline in browning reaction?
acid prevents browning
| alkaline accelerates browning
37
Steak on a grill or meat braising in a steam-jacketed kettle uses
conduction and radiation
38
Danger Zone for bacteria
41-135 F
39
Bacteria need
abundant moisture, neutral foods, 68-113F
40
What compound is added to canned foods to retain moisture, increase firmness, and tenderness
calcium compounds
41
Which chemical preservative prevents lipid oxidation?
BHA and BHT
42
Food Production Control Procedures
production schedule
standardized recipes
quality and quantity control
43
What scoop do you use for garnish?
60#
44
Scoop Size Formula
32/scoop # = oz
| 4/scoop # = cup
45
Gannt Progress Chart
used to schedule and control work
| concerned with TIME of production
46
In PERT
can calculate total amount of time to complete
47
The critical path
longest pathway through determines the minimum time for completion
48
Paired Comparison
two samples are presented side by side to compare specific qualities
49
Triangle Test
three samples presented, two are alike. Determine which two are identical
50
Ranking or Scaling Test
classify differences in color, taste, etc
51
Hedonic Scaling
Scale, facial hedonic
52
Paired Preference
compares two samples for preferences of specific attribute
53
Ranking Test
extension of paired preference
54
Flavor Profile Method
descriptive flavor analysis profile
| a trained panel analyzes and records the aroma and flavor in great detail
55
FDA Food Code Temperatures
Hold Frozen 0 - -10 F
Transport Hot 165 - 170 F
Do not hold between 41- 135 F
56
Low Calories
no more than 40 calories/serving
57
Low Fat
3 grams or less per serving
58
Low Sodium
mo more than 140 mg per serving
59
Very Low Sodium
no more than 35 mg per serving
60
% DV on Label
based on 2,000 calories diet
| vitamin D, calcium, iron, potassium
61
Food-borne intoxication versus infection
intoxications are illness caused by a toxin formed in food prior to consumption
infection are due to activity of large number of bacteria carried by food into the GI tract
62
Staphylococcus aureus
commonly found in cuts from finger
onset: 1-7 hours after ingestion
symptoms: nausea, vomiting, pain, diarrhea
sources: reheated foods, high protein foods, meat, poultry, eggs, milk products, stuffing, prepared salads
63
Clostridium botulinum
anaerobic
found in soil
onset: 4-36 hours (may be fatal if not treated within 3-10 days)
symptoms: weakness, double vision, fatigue, diarrhea, paralysis, slurred speech
soil vegetables and fruits, improperly canned foods, vacuumed packed foods
64
Clostridium perfringens
"cafeteria bug"
anaerobic
onset: 8-18 hours
symptoms: nausea, vomiting, abdominal pain, diarrhea
improperly cooked/reheated foods, meats, soups, gravies, casseroles
65
Bacillus cereus
forms spores; aerobic
onset: 30 min- 6 hours (emetic), 6-15 hours (diarrhea)
soil, dust, grains, rice, flour, cereal crops
66
Salmonella
6-28 hours onset
fever, nausea, vomiting, chills, headache
raw and undercooked meat and poultry, eggs, raw dairy, seafood, melons
67
Listeria Monocytogenes
can grow in fridge (34-113 F)
hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, meningitis
high death rate and affects fetus
68
Campylobacter jejuni
abdominal pain, bloody diarrhea
3-5 days onset
raw undercooked meat or poultry raw milk raw vegetables
prevent cross contamination between raw and cooked foods
69
Shigella
```
flies transmit
water polluted feces
12-50 hours after ingestion
bloody diarrhea, abdominal pain
cold mixed salads, raw vegetables, watermelon
```
70
Escherichia coli
3-8 days onset
rare or raw ground beef
can survive freezing
71
Norovirus
illness caused by poor personal hygiene
| contaminated water, human feces, manufactured ice cubes
72
HACCP
identifies food hazards and high hazard jobs
CCP: points in food service where a loss of control would result in an unacceptable safety risk
commissary, ready-prepared, conventional, assembly serve
73
4 Es of safety
engineering
education
enforcement
environment
74
Three chemicals for cleaning/sanitation
```
chlorine solution (50-90 ppm, pH < 8)
iodine (12.5-25 ppm, pH < 5)
quaternary ammonia (150-400 ppm, pH 7)
```
75
Most state and local codes require what of chemical solutions
at least 60 second immersion using water above 75 F (lukewarm)
76
Steps of facility planning
prepare a prospectus
organize planning team
feasibility study
analyze menu
77
What determines space and equipment needed?
menu
78
The main traffic lane should be
60 feet wide
79
Which work area layout is best?
straight line
80
Where is equipment warranty included?
equipment specification
| explains what will be covered and for how long
81
National Sanitation Foundation International (NSFI)
voluntary inspection of equipment
complies with food safety and sanitation standards
equipment is safe: acceptable design, materials, construction, performance
82
Who conducts voluntary inspection of electrical equipment?
Underwriter's Laboratories
83
What is the bets material used for equipment?
stainless steel
| durable, wears well
84
What is gauge?
measures weight of material per square foot
| the lower the gauge the stronger the metal
85
Three compartment Sink
Wash 110-120 F
Rinse warm water
sanitize 170 F for 30 seconds or chemical solution for 1 minute in 75 F water
air dry
86
Mechanical Dishwasher
pre-rinse 110-140 F
wash 140-160F
rinse 170-180 F (add drying agent to prevent water spots)
air dry
87
Meals per hour determines
style of dishwashe
88
Hard water requires
more detergent due to mineral and salt buildup
89
Convection Oven
fan for circulation, even distribution and more quantity in oven
lower temp shorter time
most energy efficient oven
90
Tilting Skillet
very versatile
| serves as oven , dry-pan , braising pan, kettle, steamer, food warmer
91
Depreciation
value (cost) of equipment - salvage value / # of years of useful life
