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RD Exam > Domain IV: Foodservice Systems > Flashcards

Domain IV: Foodservice Systems Flashcards

1
Q

Choice Menus Types

A 
Static
Single Use
Cycle
Spoken
Room Service
Two Tier
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2
Q

Static Menu

A

same menu items every day, when clients change daily (restaurant)

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3
Q

Single Use

A 
one day use only
catered events (when clientele do not vary from day to day)
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4
Q

Cycle Menu Advantages

A

simplifies purchasing, standardizes preparation procedures, gives a more constant and evenly distributed workload

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5
Q

If kitchen floor space is expansive,

A

efficiency declines

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6
Q

STAR Menu Item

A

high profit high popularity

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7
Q

DOG Menu Item

A

Low profit low popularity

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8
Q

PUZZLE

A

high profit low popularity

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9
Q

PLOWHORSE

A

low profit high popularity

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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
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11
Q

Average Check

A

sales/# of costumers served

the average amount of customers spent on a meal

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12
Q

Which procurement method would you use if you needed a small amount of food quickly?

A

Informal, open market

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13
Q

Formal, competitive bid buying

A

SUBMIT WRITTEN SPECIFICATIONS AND QUANTITY NEEDS TO VENDORS WHO THEN SUBMIT A PRICE

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14
Q

Prime Vending

A

use single vendor for majority of purchases

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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

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16
Q

Group/Co-Op Purchasing

A

involves a union of separate units for joint purchasing

economic advantage of large volume purchasing

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17
Q

Food Broker

A

does not own product, connects buyers with sellers

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18
Q

Storage Needs depends on

A

frequency of deliveries
form of food purchased
extent of the menu

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19
Q

Temperatures in Dry Storage should be

A

50-70 F

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20
Q

Humidity % in dry storage

A

50-60%

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21
Q

Fresh Fruits and vegetables Humidity %

A

85-90%

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22
Q

Refrigerated Storage

A

< 41 F

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23
Q

Frozen Storage

A

between 0 and - 10 F

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24
Q

Inventory Management

A

tells you when and how much to order

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25
Q

Perpetual Inventory

A

running record of balance on hand

updated each time an item is placed in or removed from storage

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26
Q

Physical Inventory

A

actual count of all goods on hand at the end of accounting period

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27
Q

Fixed Order Quantity

A

determined the order point (when you must reorder the item)

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

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28
Q

Par Stock Method

A

bring stock up to a par level each time n order is placed regardless of the amount on hand

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29
Q

FIFO

A

first in, first out

OLDER PRODUCTS USED FIRST

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30
Q

In Mini Max Method

A

amount of each item ordered will be the same each time it is ordered

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31
Q

FIFO Value Inventory

A

based on last price paid multiplied by number of units in inventory
overestimated value

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32
Q

LIFO

A

uses oldest price paid for an item in inventory

underestimates

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33
Q

Pressure Cooker

A

can be used to can low acid vegetables because it reaches a temp higher than 212 F

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34
Q

What ingredient maintains white color of angel food cake by preventing the Maillard browning reaction?

A

cream of tartar

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35
Q

What will inhibit enzyme activity in cut fruit?

A

acid

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36
Q

Role of acid vs alkaline in browning reaction?

A

acid prevents browning

alkaline accelerates browning

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37
Q

Steak on a grill or meat braising in a steam-jacketed kettle uses

A

conduction and radiation

38
Q

Danger Zone for bacteria

A

41-135 F

39
Q

Bacteria need

A

abundant moisture, neutral foods, 68-113F

40
Q

What compound is added to canned foods to retain moisture, increase firmness, and tenderness

A

calcium compounds

41
Q

Which chemical preservative prevents lipid oxidation?

A

BHA and BHT

42
Q

Food Production Control Procedures

A

production schedule
standardized recipes
quality and quantity control

43
Q

What scoop do you use for garnish?

A

60#

44
Q

Scoop Size Formula

A

32/scoop # = oz

4/scoop # = cup

45
Q

Gannt Progress Chart

A

used to schedule and control work

concerned with TIME of production

46
Q

In PERT

A

can calculate total amount of time to complete

47
Q

The critical path

A

longest pathway through determines the minimum time for completion

48
Q

Paired Comparison

A

two samples are presented side by side to compare specific qualities

49
Q

Triangle Test

A

three samples presented, two are alike. Determine which two are identical

50
Q

Ranking or Scaling Test

A

classify differences in color, taste, etc

51
Q

Hedonic Scaling

A

Scale, facial hedonic

52
Q

Paired Preference

A

compares two samples for preferences of specific attribute

53
Q

Ranking Test

A

extension of paired preference

54
Q

Flavor Profile Method

A

descriptive flavor analysis profile

a trained panel analyzes and records the aroma and flavor in great detail

55
Q

FDA Food Code Temperatures

A

Hold Frozen 0 - -10 F
Transport Hot 165 - 170 F
Do not hold between 41- 135 F

56
Q

Low Calories

A

no more than 40 calories/serving

57
Q

Low Fat

A

3 grams or less per serving

58
Q

Low Sodium

A

mo more than 140 mg per serving

59
Q

Very Low Sodium

A

no more than 35 mg per serving

60
Q

% DV on Label

A

based on 2,000 calories diet

vitamin D, calcium, iron, potassium

61
Q

Food-borne intoxication versus infection

A

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
Q

Staphylococcus aureus

A

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
Q

Clostridium botulinum

A

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
Q

Clostridium perfringens

A

“cafeteria bug”
anaerobic
onset: 8-18 hours
symptoms: nausea, vomiting, abdominal pain, diarrhea
improperly cooked/reheated foods, meats, soups, gravies, casseroles

65
Q

Bacillus cereus

A

forms spores; aerobic
onset: 30 min- 6 hours (emetic), 6-15 hours (diarrhea)
soil, dust, grains, rice, flour, cereal crops

66
Q

Salmonella

A

6-28 hours onset
fever, nausea, vomiting, chills, headache
raw and undercooked meat and poultry, eggs, raw dairy, seafood, melons

67
Q

Listeria Monocytogenes

A

can grow in fridge (34-113 F)
hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, meningitis
high death rate and affects fetus

68
Q

Campylobacter jejuni

A

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
Q

Shigella

A 
flies transmit
water polluted feces
12-50 hours after ingestion
bloody diarrhea, abdominal pain
cold mixed salads, raw vegetables, watermelon
70
Q

Escherichia coli

A

3-8 days onset
rare or raw ground beef
can survive freezing

71
Q

Norovirus

A

illness caused by poor personal hygiene

contaminated water, human feces, manufactured ice cubes

72
Q

HACCP

A

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
Q

4 Es of safety

A

engineering
education
enforcement
environment

74
Q

Three chemicals for cleaning/sanitation

A 
chlorine solution (50-90 ppm, pH < 8)
iodine (12.5-25 ppm, pH < 5)
quaternary ammonia (150-400 ppm, pH 7)
75
Q

Most state and local codes require what of chemical solutions

A

at least 60 second immersion using water above 75 F (lukewarm)

76
Q

Steps of facility planning

A

prepare a prospectus
organize planning team
feasibility study
analyze menu

77
Q

What determines space and equipment needed?

A

menu

78
Q

The main traffic lane should be

A

60 feet wide

79
Q

Which work area layout is best?

A

straight line

80
Q

Where is equipment warranty included?

A

equipment specification

explains what will be covered and for how long

81
Q

National Sanitation Foundation International (NSFI)

A

voluntary inspection of equipment
complies with food safety and sanitation standards
equipment is safe: acceptable design, materials, construction, performance

82
Q

Who conducts voluntary inspection of electrical equipment?

A

Underwriter’s Laboratories

83
Q

What is the bets material used for equipment?

A

stainless steel

durable, wears well

84
Q

What is gauge?

A

measures weight of material per square foot

the lower the gauge the stronger the metal

85
Q

Three compartment Sink

A

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
Q

Mechanical Dishwasher

A

pre-rinse 110-140 F
wash 140-160F
rinse 170-180 F (add drying agent to prevent water spots)
air dry

87
Q

Meals per hour determines

A

style of dishwashe

88
Q

Hard water requires

A

more detergent due to mineral and salt buildup

89
Q

Convection Oven

A

fan for circulation, even distribution and more quantity in oven
lower temp shorter time
most energy efficient oven

90
Q

Tilting Skillet

A

very versatile

serves as oven , dry-pan , braising pan, kettle, steamer, food warmer

91
Q

Depreciation

A

value (cost) of equipment - salvage value / # of years of useful life

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