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RD Exam-Inman > Domain IV: Foodservice Systems > Flashcards

Domain IV: Foodservice Systems Flashcards

1
Q

Menu determines:

A

equipment, food, space, personnel needed

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2
Q

Menu types determined by:

A

the facility’s food and dining concept

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3
Q

Menu type: no choice

A

nonselective, either cycle or single use
1. serves clientele who are unable or have no desire to choose
2. permits more accurate forecasting, greater control

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4
Q

Menu type: limited choice

A

provide choices for some items

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5
Q

Menu type: choice-selective

A

better please clientele

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6
Q

Menu type: choice: static, fixed, set

A

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

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7
Q

Menu type: choice: single use

A

one day use only, catered events
often used when clientele do not vary day-to-day

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8
Q

Menu type: choice: cycle-standing

A

repetition of menus in designated sequence
1. hospitals with 2-4 day average patient stay: 1 or 2 week cycles
2. long term care facility: 3 or 4 week cycle
3. high school lunch programs: two-week cycle with four choices
4. simplifies purchasing, standardizes preparation procedures, gives a more constant and evenly distributed workload

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9
Q

Menu type: choice: spoken

A

presented orally

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10
Q

Menu type: choice: room service

A

patients call when hungry, order from astatic menu; delivered 30-45 min
(increased intake, decreased food waste)

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11
Q

Menu type: choice: two tier

A

upscale menu items prepared for those willing to pay extra for them

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12
Q

Commercial operations

A

sale of food is primary activity
1. table d’hote-complete meal at set price
2. a la carte- separate items at separate prices
3. du jour- menu of the day; uses leftovers and food bargains

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13
Q

Non-commercial operations

A

on-site food service, provides food as a secondary activity: hospital, school, military

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14
Q

Cultural, religious, ethnic modifications for nutritional needs

A
  1. Southeast Asians: pork, few dairy products (non-dairy calcium source)
  2. Kosher: no meat and dairy at same meal; no pork, shellfish
  3. Chinese: Yin foods (raw, cold: fish, vegetables, fruits) Yang foods (bright, hot: hot chicken soup, eggs, warm spices). Rice is neutral
  4. Seventh Day Adventist: ovo-lacto-vegetarian; no caffeine, alcohol, pork
  5. Central America/Hispanic/Latin: fruits, vegetables, meat, poultry, fish
  6. Muslim: halal dietary laws, prohibited foods are called haram (no pork, alcohol, gelatin, congealed salads), overeating is discouraged, fasting dawn to sunset during Ramadan
  7. Romana Catholics: meat is not consumed on Fridays during Lent
  8. Buddhism: no alcohol
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15
Q

School Lunch Menus

A
  1. NuMenus: Nutrient Standard Menu Planning, uses USDA approved nutrient analysis software
  2. Assisted NuMenus: nutrient analysis may be done by another school or consultant
  3. Enhanced Food-Based and Traditional Food-Based: computers not required
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16
Q

Operational and external influences: physical facility

A

space should provide adequate flow for traffic
1. consider distance between point of preparation and distribution
2. equipment selected after menu is written
3. if kitchen floor space is too expansive, efficiency declines

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17
Q

Operational and external influences: personnel

A

time and ability limitations

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18
Q

Operational and external influences: budget

A

food is variable expense; largest percent spent on meat, fish, poultry

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19
Q

Operational and external influences: government regulations

A
  1. guidelines for schools and long-term care facilities
  2. “truth-in-menu” legislation requires that menus accurately describe foods to be served (Maine lobster, fresh fish)
  3. Food Code: person in charge must be able to identify food allergens and associated symptoms
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20
Q

Operational and external influences: aesthetics, external factors

A

color, shape, consistency, flavor, climate, season

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21
Q

Operational and external influences: trends and popular items

A

specialty coffees, comfort foods (meatloaf), soups, salads, sandwiches, Asian vegetables, spices from India, meatless entrees

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22
Q

Operational and external influences: emergency/disaster menus

A

power failure, disruption in water supply
1. plan to require minimum staffing for preparation and service
2. multiple days of food supplies available
3. one gallon of water/person/day for minimum of three days

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23
Q

Master menu steps

A
  1. Plan dinner entree for entire cycle
  2. Plan luncheon entree or main dishes
  3. Starchy items appropriate with entrees
  4. Salads, vegetables, accompaniments and appetizers
  5. Desserts and breads for both lunch and dinner
  6. Breakfast and other items
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24
Q

Menu psychology

A

design and layout in such a way as to influence the sale of foods served
1. position items you want to sell more of in the first and last position within a category. more likely to be chosen
2. center of a three-fold menu is the prime menu sales area

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25
Q

Mennu engineering

A

the practice of developing menus with the goal to encourage customers to buy certain items. It focuses on both the popularity and the contribution to profit of the items. The model segments items into one of four categories, based on its popularity relative to other items (the menu mix), and its contribution to profit (contribution margin)

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26
Q

Four categories of menu items (profit and popularity)

A

High profit, high popularity: STAR
Low profit, low popularity: DOG
High profit, low popularity: PUZZLE
Low profit, high popularity: PLOWHORSE

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27
Q

Menu mix

A

popularity
calculated by dividing the number sold of a particular item by the total number of all items sold
greater than or less than 70% of total sales

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28
Q

Contribution margin

A

profitability
calculated by subtracting a menu item’s food cost from its selling price
above or below average contribution margin for entire menu

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29
Q

Satisfaction surveys

A

hedonic scale: foods rated from extremely like to extremely dislike
facial scales used with children, or if client speaks another language

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30
Q

Frequence of acceptance

A

how often they would be willing to eat an item

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31
Q

Plate waste

A

reliable quantitative method, amount of food left on a plate

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32
Q

Average check

A

the average amount customers spent on a meal
1. divide sales by the number of customers served
2. helpful in detecting trends
3. if lower than normal, perhaps different menu items or more promotion will help

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33
Q

Popularity index

A

used to analyze and predict any items sales; chart day to day variations in demand; as well as each item’s popularity in relation to other items
Divide the # of servings of an item by the total number of servings of all items in that category that day

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34
Q

Benchmarking

A

compare satisfaction levels to those of other facilities which are considered “ best in class”

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35
Q

Procurement

A

first functional subsystem, function of acquiring material for production (purchase, receive, storage, inventory control)

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36
Q

Purchasing department

A
  1. profit center: assigned both expense and revenue responsibilities (cafeteria)
  2. cost center: manage expenses, but do not generate profit (patient)
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37
Q

Informal, open market

A

when a small amount is needed quickly
1. buyer requests quotes on specific items for specific amounts and qualities from one or more sources of supply; contact made by phone or with vendor
2. place order after considering price, quality, delivery

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38
Q

formal, competitive bid buying

A

provide written specifications and quantity needs to vendors who then submit a price
1. bids are opened together; place order with lowest bid (price)

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39
Q

future contracts

A

purchase goods at a specific price to be shipped later

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40
Q

prime vending

A

use single vendor for majority of purchases, saves time and money

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41
Q

centralized purchasing

A
  1. personnel in one office does all purchasing for all units in that organization
  2. cost-effective and time-saving
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42
Q

group or co-op purchasing

A
  1. involves union of separate units (hospitals), not related to a single management, for joint purchasing
  2. economic advantage of large volume discounts
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43
Q

JIT just-in-time purchasing

A

purchase products as needed for production and immediate consumption by customer, without having to store and record it in the inventory. Receiving clerks take items immediately to area in which they will be used

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44
Q

purchase requisition

A

first document used in the purchasing process, internal form used to request items from the purchasing manager

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45
Q

purchase order

A

completed by the buyer; written record of items ordered and quantities needed
1. standing order: eliminate the need to call in daily or weekly orders
2. FOB (free-on-board): products delivered with all transport charges paid
3. POB origin: buyer takes ownership at seller’s location

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46
Q

Written specifications

A

accurate word picture or definition of a product
1. precise statement of quality; brief, complete, simple
2. include name, form, quantity, quality, size, grade, style, sieve size
3. types
–technical: indicate quality by objective and impartial test results (graded food items, gauge of metals). Can-cutting: open cans for comparison among brands
–approved brand specifications: indicate quality by specifying a brand name
–performance specifications: indicate quality by functioning characteristics of the product (how many dishes washed/minute)

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47
Q

formularies

A

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

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48
Q

vendor performance requirements

A

compare price, quality, service
1. evaluate after several orders have been filled
2. value added services (chopped lettuce vs heads of lettuce, coffee-making equipment with the purchase of coffee products)

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49
Q

buyer’s code of ethics

A

can serve as legal agent for the organization
1. consider first the interest of your company
2. buy without prejudice, obtain maximum value for each dollar spent
3. denounce bribery, kickbacks; respect your obligations
4. avoid collusion with vendors-decline gifts and favors that could compromise your ability to make objective purchasing decisions

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50
Q

food broker

A

does not own products; connects buyers with sellers

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51
Q

Foodservice management software

A

Computrition, CBORD, Dietary Manager, ChefMax

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52
Q

Procurement decisions: amount to order

A

based on number to be served, size portion, amount of waste
1. portion size x # servings; convert to pounds (edible portion, EP)
2. amount to purchase = EP/% yield (amount provided by 1# of the item)

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53
Q

determining how many servings can be obtained

A

consider % lost in preparation
1. subtract the amount that will be lost and convert to ounces
2. divide by portion size

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54
Q

EOQ economic order quantity

A
  1. a quantitative approach to ordering staple or regularly stocked items
  2. attempts to find the quantity that minimizes both purchasing and inventory costs, determines the order size that is most economical
  3. total annual cost of restocking an inventory product depends on the number of times it is ordered each year
  4. to decrease costs, place orders as seldom as possible by ordering larger quantities
  5. when the cost of placing an order aligns with the cost of holding the items, EOQ is obtained
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55
Q

Time series forecasting

A

short term forecasts; assumption that needs follow an identifiable pattern over time
1. moving average: uniformly weighs past observations (numbers are weighted equally)
2. exponential smoothing: uses software
–gives more recent values more weight
–does NOT uniformly weigh past observations

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56
Q

Causal models

A

assumption that a relationship exists between the item being forecast and other factors (selling price, number of customers)
1. medium and long term forecasts, expensive to develop
2. example-regression analysis forecasting; assumption that relationship between variables will continue over time

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57
Q

Subjective model

A

used when relevant data are scarce or when relationships between data do not tend to persist over time-must rely on opinions
1. Delphi technique-expert opinions; market research, panel consensus

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58
Q

First control in receiving process

A

purchase order

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59
Q

Receiving area

A

close to delivery docks with easy access to storage

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60
Q

Invoice

A

vendor’s delivery slip that accompanies the order
1. suppliers’ statement of items being shipped, unit price, total expected payment
2. compare invoice against purchase order first, then items against invoice
3. inspect items, list on receiving report, store promptly

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61
Q

Blind check receiving method

A
  1. give clerk blind invoice or purchase order listing incoming merchandise but omitting quantities, weights
  2. receiving clerk inserts these numbers into the order on the basis of a check of the delivery
  3. forces clerk to make serious check of delivery
  4. takes longer and costs more in labor
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62
Q

Daily receiving report

A

lists items received, date, number units, unit price, supplier, PO number

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63
Q

Substitution invoice

A

use when order arrives without an invoice

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64
Q

Request for credit

A

lists discrepancies such as shortages

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65
Q

Other receiving procedures

A
  1. person who purchased the items should not be the one to receive them
  2. schedule hours for receiving. avoid busiest production times, and avoid too many deliveries arriving at the same time
  3. if there is any indication that frozen fish has been allowed to thaw, reject it
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66
Q

Storage amount required

A

depends on frequency of deliveries, market form of food purchased (raw, prepared, partially prepared), extent of menu

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67
Q

How to store items

A

at point of first use, heavier products lower, lighter products higher

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68
Q

Dry storage

A

dry, cool, dark, well-ventilated, clean
1. separate room for cleaning supplies
2. temperature = 50-70 degrees F
3. ventilation-circulation of air removes moisture and odors
4. cartons and bags on shelves at least 6” above floor, and away from walls
5. humidity-measured by hygrometer; 50-60%
–fresh fruits and vegetables require the highest humidity 85-90%

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69
Q

Refrigerated storage

A
  1. <41 F-all potentially hazardous foods
    –fresh fruits and vegetables 40-45; meat, dairy, eggs 32-40
  2. frozen foods 0-10 F
  3. storage times for refrigerated foods
    –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
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70
Q

Security of storage

A

Theft decreases if employees know management is watching
1. purchaser and receiver should be different people
2. have employees sign in and out when taking items from storeroom
3. schedule receiving hours. move items immediately to storage
4. Theft is premeditated burglary without force, robbery is burglary with force, pilferage is inventory shrinkage caused by employees stealing food

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71
Q

Perpetual inventory management

A

running record of balance on hand
1. updated each time an item is placed in or removed from storage
2. used in large operations that keep large quantities of product in stock
3. generally restricted to dry and frozen storage; bread, produce, milk are not on inventory and are considered direct issues

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72
Q

Physical inventory management

A

actual count of all goods on hand at end of accounting period
1. counted as asset on balance sheet

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73
Q

Par stock method

A

bring stock up to par level each time an order is placed regardless of the amount on hand: if par is 10, and you have 8, order 2

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74
Q

fixed order quantity inventory system

A

determines the order point (when you must reorder the item)
(average daily use)(lead time) + safety stock
1. lead time is the number of days from placing order until delivery
2. safety stock: small back-up supply to ensure against sudden increases in use

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75
Q

FIFO

A

first in, first out (stock rotation)
process of rearranging merchandise so that the older containers are in front and are issued first. Takes extra work but pays off by eliminating the problem of stale merchandise

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76
Q

Mini-max method

A

stock is allowed to deplete to safety level before new order is placed. establish minimum and maximum amounts to have on hand
1. order goods when minimum is reached and only in the amount needed to reach the maximum level
2. amount of item ordered will be the same each time it is ordered

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77
Q

ABC inventory classification system

A
  1. small amounts of product account for major portion of inventory value
  2. the relative importance of each inventory item is measured by how much the total value of purchases is for that item each year. This is the activity level
  3. <20% of the total # of items in stock constitute 75-80% of the total annual value of purchases = A items (vital, high value). 50-60% of inventory items compromise only 5-10% of the value = C items (trivial, low value)
  4. items between the A and C ranges are in the B class (moderate, medium value)
  5. tightest controls needed for A items (most expensive, often proteins)
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78
Q

Methods to determine the value of the inventory

A
  1. actual purchase price: based on actual purchase price of the product; count products; add value of all products on hand
  2. weighted average purchase price-time consuming
    –based on average price paid for products over time
    –multiply number of units of each product in opening inventory and those purchased during the month by the purchase price
    –add these prices and divide by the total number of units
  3. FIFO- based on last price paid multiplied by number of units on inventory
    –uses most recent prices so tends to price inventory high
  4. LIFO-last in, first out: uses oldest price paid for an item in inventory
    –usually underestimates value of current inventory
    –current purchases are largely made to meet current production demands
  5. Latest purchase price-last price paid for the product, simple and fast
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79
Q

Issuing procedures

A
  1. removed on written order only (storeroom requisition or issue sheet)
  2. locked, well-organized, one person in control
  3. central ingredient room-quality control measure; assure storage, inventory, production control; saves food costs
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80
Q

Inventory technology

A

use of bar code to identify products. includes a five digit manufacturer ID number and a five digit product number
number system: single digit identifies “type” of product
check digit: an additional digit used to verify that a bar code has been scanned correctly

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81
Q

dispersion systems classified according to state of matter in each phase of the dispersion

A
  1. gas in liquid: whipped egg white (foam)
  2. gas in solid: sponge cake (suspension)
  3. liquid in liquid: mayonnaise (emulsion)
  4. solid in liquid: gravy (sol)
  5. liquid in solid: custard (gel)
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82
Q

dispersion systems classified on basis of size of dispersed particles

A
  1. small particles (sugar, salt): true solution
  2. large particles (protein, cooked starch): colloidal dispersion
  3. clumps of molecules (fat, uncooked starch): suspension which separates upon standing
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83
Q

To change degree of dispersion

A

apply heat or beat

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84
Q

Interface

A

line that forms between two immiscible liquids (oil and water)

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85
Q

Function of acid in vegetables

A

most vegetables are slightly acid with a relatively high pH
1. necessary to process them at temperature higher than 212 F to destroy botulism
2. pressure cooker can be used to can low acid vegetables because it reaches a temperature higher than 212
3. beets are sometimes pickled with vinegar (acetic acid) which lowers pH and can be canned in boiling water bath
4. acid causes loss of color when green vegetables are overcooked or canned
–heat disrupts cells and releases organic acids
–H ions from acid come into contact with magnesium in chlorophyll
–Mg is removed; molecule becomes pheophytin; brown or olive green
–to prevent: cook short time; leave lid off for first few minutes to allow escape of volatile acids
5. if baking soda (alkaline) is added, intense green color due to chlorophyllin
–mushy, water-soluble vitamins lost

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86
Q

Function of acid in angel food cake

A

cream of tartar-acidic pH
1. maintains white color by preventing the Maillard browning reaction
2. contributes to large volume by stabilizing egg white foam
3. contributes to tender crumb
4. without cream of tartar: tough, yellow, small cake

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87
Q

Enzymes

A
  1. act as catalysts to facilitate chemical reactions
  2. may remain active after cells die-must be controlled
  3. all are proteins-activity affected by temperature and pH
  4. role in ripening of fruit-converts starch to sugar, softens
    –enzymatic oxidation causes browning of cut surfaces
    –acid will lower pH and inhibit enzyme activity
  5. blanch vegetables before freezing to destroy enzymes (boiling water quickly, then cold water)
88
Q

Non-enzymatic browning-Maillard reaction

A
  1. initial step is combination of a reducing sugar (all simple sugars except sucrose) and an amino acid
  2. Maillard reaction mostly occurs in an alkaline environment. Baking soda and solid sugar will result in deep brown color. (Baking powder has acid)
  3. browning of bread
  4. more rapid browning-increase pH (6 or higher), increase temp
89
Q

Conduction

A

heat moves from one particle to another by contact
1. good conductors: copper, black cast iron, aluminum
2. poor conductors: glass, stainless steel
3. ex: meat kept warm on dish sitting on heated plate

90
Q

Convection

A

heated air moved with fan
1. transfer of heat by the circulation of hot air or liquid resulting from the change in density when heated. As less dense, hot substance rises, it pushes aside more dense, cooler material. The cooler portion sinks to the bottom, where it comes into contact with the metal of the pan or the heating element

91
Q

Induction

A

use of electrical magnetic vibrations to excite the molecules of metal cooking surface
1. burner has NO open flame, burner surface does NOT get hot
2. pan itself is the original generator of the cooking heat, transferred to food by conduction
3. faster heat, no wasted heat, iron-based

92
Q

Radiation

A

infrared waves coming from glowing heat (gas flame, charcoal, electrical element, toasting, broiling)
1. microwave-causes kinetic action (friction) that cooks food
–affects only water molecules, penetrates two inches into food
–standing time is subsequent distribution of heat by conduction when the magnetron is turned off
–in foodservice, mainly used to heat prepared foods; on demand feeding
–disadvantage-uneven heat, lack of browning in foods cooked short time; simmer or stew to tenderize is not possible; limited to small amounts

93
Q

Engineered foods

A
  1. composed of a variety of natural and/or synthetic ingredients texturized and modified to stimulate the appearance and taste of a particular product
  2. advantages-consistent in year-round availability, taste, appearance, nutrient content; long shelf life
  3. meat analogs-isolated soy protein, vegetable protein, fat, carbohydrate, vitamins, minerals, flavor, color (less fat than meat, about 50% protein, no saturated fat)
  4. seafood analogs-soy blended with fish, retains flavor, does not change greatly when heated thus reducing weight loss and shrinkage; economical
  5. vegetable blends-incaparina (maize, sorghum, cottonseed flour), CSM (corn, soy, non-fat dry milk, vitamins, minerals)
94
Q

Molds

A

warm (77-86 F), damp, dark conditions, grow best on acid, neutral, sweet foods. Used in curing cheese, making soy sauce
Usually does not produce harmful substances; boil to destroy

95
Q

Yeasts

A

water, energy, acid medium in oxygen, 77-86 F
-bread-making; produces bubbles of gas; destroyed by boiling

96
Q

Bacteria

A

need abundant moisture, neutral foods, 68-113 F
-some >113 F - thermophilic; aerobic or anaerobic
-destroyed by temperatures of pasteurization (145 F 30 min)
-DANGER ZONE 40-140 F

97
Q

FATTOM

A

ideal conditions for microorganism growth: food, acidity, temperature, time, oxygen, moisture

98
Q

Methods of food preservation

A
  1. chilling
  2. freezing
  3. drying
  4. canning
  5. irradiation
  6. pascalization, HPP, high pressure processing
  7. chemical preservatives
  8. sugar, salt
99
Q

Freezing

A

freezing foods at <0 is least damaging to flavor and texture
1. preserves quality, nutritive value, chemical and physical properties
2. growth of microorganisms prevented by cold temps and lack of water
3. adding salt to foods being frozen causes loss of flavor and increases rancidity of any item containing fat
4. action of enzymes is slow, but noticeable over time
5. commercially, quick frozen: small crystals with smooth feeling
6. dehydrofreezing-dried to 50% of weight and volume, then frozen
7. thaw potentially hazardous foods in refrigerator; or submerge under running cold water at 70 degrees or lower
8. if thawed in microwave, cook immediately
9. cryogenic freezing: very low temperature (-238 F) using liquid nitrogen or carbon dioxide

100
Q

Drying

A
  1. low water content prevents growth of microorganisms
  2. need appropriate water level in dehydrated foods to ensure food safety and shelf life. Microorganisms grow well at an AW of 0.91-0.99. The AW that limits growth is 0.70-0.90. The lower limit for all microorganisms is 0.60 AW
  3. dehydration: fruits 80% water removed; vegetables 95% water removed
  4. enzymes inactivated by blanching
  5. sublimation: frozen first, then water is evaporated without melting crystals
101
Q

Canning

A

USDA’s FSIS inspects canned product manufacturing
1. foods last up to one year
2. done under high pressure for short time to preserve quality
3. bacteria grow best at pH near neutrality. Most foods have a pH of 7 or less.
–high acid foods support less bacterial growth
–botulism more rapidly destroyed by heat in acid
–pH </=4.5 can use boiling water; higher use pressure cooker
4. calcium compounds are additives used as humectants; retain moisture, increase firmness, tenderness
5. aseptic canning: food sterilized outside of can, then aseptically placed in sterile cans which are sealed in an aseptic environment
6. when pickling foods, the acidity level of the vinegar used must be at least 5%
7. chemical spoilage may occur in canned foods. Interaction between contents and an imperfect container

102
Q

Irradiation

A

cold sterilization (temperature of food does not rise much even though large amounts of energy are used). marked with radura symbol
1. to prevent off-flavors in meat irradiate frozen
2. approved by FDA for spices, beef, lamb, pork, poultry, wheat, potatoes
3. kills most harmful bacteria in foods other than milk

103
Q

Pascalization, HPP, high pressure processing

A

extends shelf life (guacamole)

104
Q

Chemical preservatives

A

BHA, BHT-antioxidants for fatty products (preserve butter, meat)

105
Q

sugar, salt preservation

A

make water unavailable for bacterial growth

106
Q

Production schedule

A
  1. assures efficient use of employee time and minimum production problems
  2. assign preparation to employees by hour of the day
107
Q

Standardized recipes

A

produces known quantity of food of desired quality
1. name, ingredients, procedures, pan size, baking time, temp, quantity and number of portions of specific size, standard of quality expected
2. must be tested and adapted for use

108
Q

Quality control

A
  1. employee evaluations, taste panels, customer reaction
  2. problem: lack of objective measures
109
Q

Quantity control

A

proper forecasting, control portion sizes
1. inform server: size portion, dish, serving tool
–scoop size: divide 32 by the scoop number to determine number of ounces

110
Q

Gantt progress chart

A

used to schedule and control work
1. concerned with TIME of production, not cost
2. rows on chart are tasks to be completed
3. horizontal bars indicate time period to complete each task

111
Q

PERT Program Evaluation and Review Technique, CPM-Critical Path Method

A
  1. Evaluation tool used for effective planning and control of the functions of management. Network for decision-making
  2. shows relationships among phases of a project
  3. shows what activities must await completion of other tasks and which activities can be performed concurrently
  4. can calculate total amount of time to complete
  5. need sequencing requirements, estimate of time for each activity
  6. critical path (longest pathway through) determines the minimum time for completion (helps determine labor costs). If any of these steps are delayed, the completion of the project will also be delayed
112
Q

Conventional Production System

A

all preparation done on premises where meals are served, foods are prepared and served the same day (immediate service)
1. Advantages-more adaptable to individual preferences, menu flexibility, low distribution costs, less freezer storage needed
2. Disadvantages-uneven stressful workday caused by peak meal period demands, productivity lower as menus differ daily, high labor costs. Need all pre-preparation, cooking and serving equipment, skilled and unskilled

113
Q

Centralized delivery

A

trays set up close to production under common supervision
–heated/refrigerated carts; heated pellets
–insulated trays-concern is HOW QUICKL can the tray be delivered

114
Q

Decentralized delivery

A

used where distance from kitchen to patient is great
–bulk food delivered; trays set up in areas separate from production, close to customer
–duplication of equipment, employees, supervisors

115
Q

Automated cart system

A

built-in corridors (monorail), decision to use is made in the planning stage (blueprint) or kitchen design

116
Q

Commissary

A

satellite: centralizes procurement and production; food production (kitchen) and service areas (patients) are in separate facilities
1. menu items are in bulk or portioned, then frozen, chilled or hot-held; carriers are filled at the commissary and delivered to the service units
2. advantages-uniform quality of products for all units, economics-centralized, large-volume purchasing, no duplicate equipment or personnel
3. equipment and personnel operate at a high efficiency rate during the day with no idle periods; need highly skilled personnel
4. large sophisticated equipment, delivery trucks
5. disadvantages-delivery and safety issues; has 9 critical control points

117
Q

Ready-prepared (cook-chill, cook-freeze)

A

not produced for immediate service but for inventory and subsequent withdrawal
1. foods are prepared on site, then frozen, chilled, for later use; requires blast chiller or freezer, adequate storage
2. distinct feature: separation between time of preparation and time of service
3. food may be held 1-5 days (blast chilling); up to 45 days (tumbled chilled), up to 3-4 months (cook freeze)
4. bulk foods should be brought down to 37 F in 90 min or less
5. sous vide-process that seals raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water, prior to service
6. rethermalization
–microwaves
–convection oven: food heated in bulk; reaches temperature more rapidly
–integral heat system (converts electric energy to heat through carbon resistors fused to bottom of dishes)
–immersion technique: heat pouches of food in boiling water or steamers
7. advantages-offsets critical shortage of high-skilled employees; production schedule more liberal, decreased job stress related to production deadlines, labor costs lower, menu items on call
8. disadvantages-cost of large cold storage, freezers, and space needed; need all pre-preparation, cooking and serving equipment

118
Q

Assembly-serve

A

total convenience, minimal cooking concept
1. purchase completely prepared individual portions; finishby thawing, heating on premises. No on-site food production. Kitchen-less kitchen. Reheat, assemble
2. may use sous vide (precooked and vacuum-packaged)
3. advantages-only has 4 critical control points
–curtails labor time by separating manufacture from distribution; no skilled cooks or pre-preparation employees are needed
–equipment and space requirements are minimal; need reheating and serving equipment
4. disadvantage-limited menu items, quality, acceptability

119
Q

Display cooking

A

restaurant design where food is displayed and prepared in full view of the diner

120
Q

Cafeteria

A
  1. traditional-serve 3-4/minute
  2. scramble, hollow square, free-flow: separate counters for hot foods, salads
    –serves a greater number of people
    –used with “repeat” customers (employee or school cafeteria)
    –if the scramble system is too slow, add food stations
  3. food bank, electronic-precooked, frozen meal, color-coded for microwave
  4. to determine seat turnover: divide customers per meal by number of seats; if you have 150 customers and 100 seats, seats turnover 1.5 times during the meal period
121
Q

vending machines

A

include healthy options

122
Q

buffet, smorgasbord

A

watch contamination, use sneeze guards, eye appeal is important

123
Q

waiter service

A
  1. counter: ease, speed; U shaped-uses space to a maximum
  2. table service
    –American: waiter takes order and food is portioned onto plates in kitchen
    –French: portions brought to table on platter; waiter completes preparation at table (carving, making sauce, flaming) (most expensive)
    –Russian: prepared and portioned in kitchen; brought to table on serving platters, waiter serves individual portions to each guest
    –family style: guests serve themselves from platters or bowls
    –banquet: preset menu and service for a given number of people
124
Q

FDA Food Code temperatures

A
  1. hold frozen: 0-10 F
  2. transport hot: 165-170 F
  3. do not hold between: 40-140 F
  4. reheat to 165 F for 15 seconds within 2 hours
  5. leftovers rapidly cooled (two stage process), total cool time 6 hours
    –cool quickly from 135 to 70 F within 2 hours
    –cool from 70 to 40 F within an additional 4 hours
  6. hold cold food at 40 F or less
  7. ideal temperature range for growth of pathogen 70-125 F
125
Q

USDA’s Food Safety and Inspection Service (FSIS) Meat and Poultry Division

A
  1. Wholesome Meat and Poultry Act-inspects all meat and poultry at time of slaughter and of processed products during production used in interstate, intrastate and foreign commerce
  2. Eggs Products Inspections Act-inspects processing plants; requires pasteurization of liquid eggs to be frozen or dried
126
Q

US Department of Commerce National Marine Fisheries Service (NMFS)

A

inspects and certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards.
US Grade A: met sanitation and quality standards. Grades for shellfish are based on size (Jumbo shrimp: less than 25/lb)

127
Q

Department of Health and Human Services Public Health Service (PHS)

A
  1. concerned with infectious and contagious diseases transmitted through shellfish, milk, vending machines and restaurants
  2. contaminated shellfish transmit hepatitis
  3. Milk Ordinance Code-requires pasteurization of milk
128
Q

DHHS Centers for Disease Control (CDC)

A
  1. PulseNet System: early warning system for outbreaks of foodborne disease, national network of labs that fingerprint bacteria
  2. FoodNet: trends of foodborne diseases over time, developed interventions
129
Q

DHHS FDA Center for Food Safety and Applied Nutrition (CFSAN)

A
  1. Food, Drug, Cosmetic Act (law)-covers all interstate (domestic and imported) food EXCEPT meat, fish, poultry, eggs
    –inspect food processing factories, raw materials, labeling
    –inspection of egg substitutes and imitation eggs
    –monitors interstate shipping of SHELLFISH
    –prohibits adulteration-lowering of quality by mixing or substituting substances
    –prohibits misbranding-use of deceitful or unfair labeling
    –additives
    –FDA formulates mandatory standards (Federal regulations) for products shipped across state lines
    –FDA controls any food labeled “imitation” or “substitute”
130
Q

GRAS

A

generally recognized as safe due to long term use but has not been tested

131
Q

Food Additive Amendment

A

producer of an additive must prove safety

132
Q

Delaney Clause

A

anything causing cancer in animals or humans must be removed from market

133
Q

Unintentional additives

A

incidental contamination (pesticide residue)

134
Q

Standard of identity

A

defines what a product must be to be called by a certain name (mayonnaise)

135
Q

Standard of quality

A

specifies minimum quality below which foods must not fall (fruit)

136
Q

Standard of fill of containers

A

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

137
Q

Imitation

A

often nutritionally inferior; may cost less, taste the same (coffee whitener)

138
Q

Substitute

A

nutritionally equal or superior in some ways and inferior in others (egg substitute)

139
Q

Environmental Protection Agency (EPA)

A

establish and monitor water quality standards; determines safety and tolerance levels for pesticides

140
Q

Food intoxications

A

illness caused by toxin in food prior to consumption

141
Q

Staphylococcus aureus

A
  1. found in humans-nose, hands, intestines, cuts, sores
  2. enters through handling or contact with contaminated surface
  3. grows best at 70-97 F; resists drying, freezing; not destroyed by cooking
  4. reheated foods, high in protein, meat, poultry, eggs, milk products, stuffing
  5. 1-7 hours after ingestion: nausea, vomiting, pain, diarrhea, NO FEVER
  6. to avoid-wash hands, chill food quickly, cool food in shallow pans
142
Q

Clostridium botulinum

A
  1. anaerobic; rare and more deadly; unusually resistant to heat
  2. found in soil, water, plants, intestinal tract of humans and animals
  3. ingestion of organism causes no harm (does not multiply or produce toxin in GI tract); but if heat is not adequate in canning, spores produce toxins under anaerobic conditions; spores are destroyed in an acid
  4. 4-36 hours: weakness, double vision, fatigue, diarrhea, affects central nervous system (paralysis), inability to swallow, slurred speech, may be fatal in 3-10 days if not treated
  5. spoils low acid foods, improperly canned foods, vacuum-packed (sous vide) and tightly wrapped foods, smoked and salted fish, cooked root vegetables held at warm temperatures too long
  6. honey is a source-do not give to infants-inadequate immune system
143
Q

Clostridium perfringens

A
  1. anaerobic; intestinal tract of man and animals, surfaces of meat and poultry
  2. 8-18 hours: nausea, vomiting, abdominal pain, diarrhea
  3. to prevent: cool foods in shallow pans, keep cold food below 40 F, keep hot food above 140 F, reheat leftovers to 165 F, wash hands
  4. improperly cooked and reheated, cooled slowly and reheated foods-cafeteria bug; meats, soups, gravies, stews, casserole
  5. foods held at room temperature in large quantities for several hours
144
Q

Bacillus cereus

A
  1. forms spores; found in soil, dust, grains, rice, flour, cereal crops; aerobic
  2. emetic (nausea, vomiting); diarrheal (watery diarrhea, cramps)
  3. 30 min-6 hours (emetic), 6-15 hours (diarrheal); lasts up to 24 hours
  4. rice products (fried rice), starchy foods (potatoes, pasta, cheese products), food mixtures like casseroles, sauces, puddings, soups, pastries (emetic)
  5. meats, milk, vegetables, fish (diarrheal)
145
Q

Food borne infections

A

activity of bacteria carried by food into GI tract

146
Q

Salmonella

A
  1. 6-48 hours: fever, nausea, vomiting, chills, headache; lasts 2-3 days
  2. intestinal tract of humans and animals, water, soil; spread by food handlers
  3. low acid foods at body or room temperature, destroyed by temps of pasteurization
  4. raw and undercooked meat and poultry, eggs, raw dairy, seafood, melons
147
Q

Streptococcus

A
  1. intestinal contents of humans and animals; caused by poor hygiene, ill handlers; grows at 50-113 F; destroyed by cooking
  2. milk, eggs, potato salad, food held at room temperature for hours
  3. onset 2-60 days; fever, diarrhea
148
Q

Listeria monocytogenes

A
  1. symptoms in 2-30 days
  2. human, animal intestinal tract, unwashed vegetables, fruits, soil, water
  3. grows between 34-113 F; on neutral or slightly alkaline; resists freezing, drying, heat
  4. hot dogs, luncheon (deli) meats, cold cuts, coleslaw, raw milk, soft cheese
  5. may harm fetus; can cause flu-like symptoms, encephalitis, meningitis
149
Q

Campylobacter jejuni

A
  1. one of the more common causes of gastroenteritis
  2. intestinal tract of cattle, sheep, pigs, poultry
  3. abdominal pain, bloody diarrhea, 3-5 days; lasts 2-10 days
  4. raw or undercooked meat or poultry, raw milk, raw vegetables
  5. prevent cross contamination between raw and cooked foods
150
Q

Vibrio parahaemolyticus, Vibrio vulnificus

A
  1. from raw or undercooked seafood (shellfish, oysters)
  2. fever, vomiting, cramps, diarrhea, 16 hours after ingestion, lasts 48 hours
  3. yields a norovirus
151
Q

Shigella

A
  1. human intestinal tract, water polluted by feces; bare hands and flies
  2. cold mixed salads (chicken, tuna, potato), raw vegetables, watermelon
  3. 12-50 after ingestion: bloody diarrhea, abdominal pain, 4-7 days
152
Q

Escherichia coli

A
  1. human, animal intestinal tract; bloody diarrhea, severe cramping
  2. slow onset, 3-8 days after ingestion, lasts 5-10 days
  3. rare or raw ground beef, uncooked fruits and vegetables, raw milk, unpasteurized apple juice
  4. can survive freezing, high acidity; can grow at refrigerator temperatures
153
Q

Norovirus

A
  1. illness caused by poor personal hygiene among infected food handlers
  2. does not reproduce in humans, but remains active until after food is eaten
  3. found in human feces, transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes, ready to eat food; nausea, diarrhea, vomiting in 24-48 hours, lasts 1-2 days
154
Q

Most critical elements of food safety

A

hand-washing and control of proper time and temperatures (follow Food Code)

155
Q

Foodborne illness can be linked directly to the lack of attention to personal hygiene. Employees should:

A
  1. wear clean, washable clothing with effective hair restraints
  2. jewelry is discouraged, as bacteria can lodge in settings and contaminate food
  3. hands should be washed using soap and friction for at least 20 seconds
  4. disposable gloves are encouraged for direct food contact. change gloves frequently to avoid cross-contamination
  5. employees with symptoms of vomiting, diarrhea, fever, respiratory infection or sore throat should not work as a food handler
156
Q

Standard Operating Procedures

A

written step-by-step instructions for routine tasks; documentation is a prerequisite for the quality control analysis model of HACCP

157
Q

HACCP Hazard Analysis Critical Control Point

A
  1. preventative approach to quality control, identifying potential dangers for corrective action, identifies food hazards and high hazard jobs
  2. critical control points (CCP): points in food service where a loss of control would result in an unacceptable safety risk (numbers: time, end-point temperatures
  3. commissary-9, ready-prepared-8, conventional-5, assembly serve-4
  4. Seven principles: conduct hazard analysis, determine CCP, establish critical limits, monitoring procedures, corrective action, verification of procedures, record-keeping and documentation protocols
  5. temperatures must be monitored and recorded
158
Q

Food Safety Modernization Act (FSMA)

A

FDA focus more on preventing food safety problems

159
Q

Food recalls

A
  1. made by manufacturer
  2. monitor notifications by FDA and USDA
  3. remove item from inventory and store in secure and appropriate location away from food, utensils, equipment, linens
  4. Label item: Do not use/Do not discard
    Class I: reasonable probability that eating food will cause health problems or death
    Class II: remote probability of adverse health consequences from eating the food
    Class III: will not cause adverse health consequences
160
Q

Public Health Security and Bioterrorism Preparedness and Response Act

A
  1. protects the safety and security of the food supply
  2. Operations Risk Management: prioritize preventive measures likely to have the greatest impact on reducing the risk of food security problems
  3. Bioterrorism is the intentional use of biological agents or germs to cause illness.
  4. ALERT identifies measures to minimize risk of food being subjected to tampering.
    –Assure products are received from safe sources.
    –Look (monitor) the security of production
    –Employees: know who should and should not be there
    –Report and keep information related to food defense accessible
    –Threat: what you will do and who to contact if there is suspicious activity
161
Q

PPE personal protective equipment

A

rubber gloves, protective glasses

162
Q

HCS Hazard Communication Standard

A

requires plan to communicate chemical hazards to employees
MSDS (Material Safety Data Sheet)must be available on all hazardous materials

163
Q

OSHA Blood Borne Pathogens Standard

A

requires notice to employees of all potentially infectious materials

164
Q

Safety practices

A
  1. engineering: built-in safety features of building and equipment
  2. education: policies, on-the-job training; keep records of accidents and injuries on the job
  3. enforcement: follow-up, periodic inspection using a checklist
165
Q

Safe work environment

A

management cares about employees and works to educate employees on safe work practices, resulting in decreased lost work days and workman’s compensation costs

166
Q

Integrated pest management

A

deny pests access, food, water, a nesting place. Use a licensed pest control operator. Install mesh screens over ventilation pipes. Inspection by state/county/city/town health inspectors

167
Q

Government standards-Occupational Safety and Health Act OSHA (LAW)

A
  1. minimum safety standards; record keeping of accidents and illnesses
  2. inspection of facilities looking for safety hazards (wet floor), fire extinguishers, handrails on stairs, lighted passageways, first-aid suppliers
168
Q

Fire Safety

A
  1. fires release carbon monoxide CO
  2. Class A- ordinary combustible materials, wood, paper, cloth
    B- flammable liquids, gases, greases
    C- live electrical fires
  3. extinguishers
    –multipurpose dry chemical (ammonium sulfate, monoammonium phosphate, mica, talc): can be used on A, B, C classes of fire
    –Class K: commercial kitchens that use appliances and oils operating at much higher temps than previous oils and appliances
169
Q

Preventive maintenance

A
  1. cleaning schedules and standard procedures: list of what is to be cleaned, when, how, who; bacteriological counts performed regularly
  2. maintain equipment and facilities in good repair; keep equipment information; record repairs, service; schedule corrective maintenance promptly
  3. cleanability: floor drains, cantilever equipment (wall mounted)
170
Q

Chemical, cleaning supplies

A
  1. regulated by EPA
  2. most common chemicals used in sanitizing surfaces that touch food-countertops, pots and pans
    –Chlorine solution: 50-90 ppm; pH<8
    –Iodine: 12.5-25 ppm; pH<5
    –Quaternary ammonia: 150-400 ppm; pH 7
  3. most state and local codes require immersion in chemical solutions for at least 60 seconds using water above 75 F
171
Q

Facility layout

A

detailed arrangement of kitchen equipment, floor and counter space

172
Q

Design (Equipment and Facility Planning)

A

overall space planning

173
Q

Planning procedure (Equipment and Facility Planning)

A
  1. prepare a prospectus-planning guide -formal summary of proposed work
  2. organize planning team
    –administrator (final approval), food service manager, architect, design consultant, equipment representatives, builder, mechanical engineer
    –educate each other on their own area of expertise and prevent them from making mistakes
  3. feasibility study-research and data analysis to justify project
  4. analyze menu-type, food prep methods, equipment, space
174
Q

Ergonomics, environmental design-human engineering

A
  1. studies activities so they are done safely and efficiently
  2. comfortable seating, noise control, mobile equipment, close storage areas
  3. easy entrance and exit, place work areas to facilitate smooth flow patterns
175
Q

Equipment and Facility Planning: space and equipment determined by:

A

Space determined by “market form” of foods purchased (raw, prepared, partially prepared)
Equipment based on the menu (size of batches of food and frequency)

176
Q

Walls

A

glazed tiles 5’8” high; washable, impervious to moisture

177
Q

Ceilings

A

acoustically treated, lighter in color than walls; 14-18’ high

178
Q

Floors

A

resilient, durable, non-slippery
1. concrete-light traffic, absorbs grease, use in storerooms, receiving areas
2. terrazzo-cement and crushed marble; noisy, dining room
3. quarry tile (unglazed red clay tiles): kitchen and heavy traffic
4. asphalt- light traffic, dining room

179
Q

Ventilation

A

temperature 68 F; fan system-eliminates cooking odors, moisture

180
Q

Lighting

A

intensity measured in foot-candles (how bright the light is one foot away from the source)
1. at least 10: dry storage
2. minimum of 20: hand-washing, ware-washing, self-service food areas
3. at least 50: general lighting in food preparation and display areas
4. 70-100: localized detail work areas, reading recipes

181
Q

Flow chart

A

show steps the work must take, their sequence, the relation of working units to each other
Typical foodservice flowchart design-little cross traffic and no backtracking

182
Q

Templates

A

models of equipment cut to scale used in layouts

183
Q

Cafeteria design

A
  1. 18” between chairs; tables 4-5’ apart
  2. serving width 14’: 4’ patron lane, 1’ tray slide, 2’ counter width, 4 1/2’ workers, 2 1/2’ back bar
  3. employee dining: 12 sq foot per person
184
Q

Kitchen design

A
  1. aisle space: lane with 1 person 36-42”
    –lane with >1 person, or where mobile equipment passes through 48-52”
    –main traffic lane 60”
  2. floor area: 20-30 sq ft per bed
  3. optimum counter height: heavy work 36”; light work 37-41”
  4. minimum of 6” between floor and bottom of heavy duty equipment for cleaning
  5. 12-24” clearance of heavy equipment from wall
185
Q

Most common shapes for work area layout

A
  1. straight line-best from a time and motion point
  2. L shape-limited amount of space, convenient work surface
  3. U shape-large amount of table surface area but walking in and out addsd steps
  4. parallel and back-to-back parallel-very efficient
186
Q

Equipment specifications

A
  1. electrical: voltage, watts, type of current
  2. gas: BTU British Thermal Unit
  3. steam: PSI pounds per square inch
  4. include warranty-what will be covered and for how long
187
Q

National Sanitation Foundation International (NSFI)

A
  1. voluntary inspection of EQUIPMENT
  2. complies with food safety and sanitation standards
  3. equipment is SAFE: acceptable design, materials, construction, performance
  4. rounded tightly sealed corners and edges, surfaces are smooth and free of crevices; easy to clean, maintain, service
188
Q

Underwriter’s Laboratories (UL)

A

voluntary inspection of electrical equipment

189
Q

Equipment materials

A
  1. stainless steel-durable, wears well
    – gauge measures weight of material per square foot; lower the gauge the stronger the metal
    –10-14 gauge galvanized steel or 12-16 noncorrosive metals are most often used for equipment
    –lighter than 16 gauge is for sides of equipment or parts where wear is light
    –most saucepans are 18-20 gauge because heavier stainless steel does not conduct heat as well
  2. aluminum: strong, lightweight, mobile equipment, storage cabinets
190
Q

Finish (luster) of metals

A
  1. numbered 1-7; higher numbers, higher polish, finish, luster
  2. # 4 grind-standard polish, one or both sides, table tops, counters
191
Q

Arrangement of equipment

A

avoid cross traffic, readily accessible for cleaning

192
Q

Modular

A

components put together for customized look
1. less floor space, improved use of space and manpower
2. efficiency is increased, labor hours decreased

193
Q

Three compartment sink

A
  1. wash 110-120 F
  2. rinse warm water
  3. sanitize 170 F for at least 30 seconds, or use chemical solution for 1 minute in lukewarm water (75 F)
  4. let pots and pans air-dry
  5. washed utensils should be air-dried and stored covered on a mobile cart
194
Q

Dishwasher stages

A
  1. pre-rinse, pre-wash: 110-140 F
    –liquifies fat, removes food before hot water coagulates protein
  2. wash 140-160 F (lower temperature leads to greasy dishes)
    –wetting action of detergent reduces surface tension
  3. rinse 170-180 F sanitizes; booster heater
    –drying agent will prevent water spots
  4. air-dry 45 seconds
195
Q

Dishwasher types

A
  1. rack: tableware placed in racks
  2. conveyor belt or flite type: continuous belt that moves through machine; racks used for small items (silverware)
  3. low energy chemical dish machine
    –save energy-no booster heater; water temp at 140 F
    –increase use of detergents, rinse aids, water; require longer drying time; bleach used to sanitize may stain silver; longer wash and rinse times may increase labor costs
  4. meals per hour: up to 50; counter-style (home style)
    50-250; door style, single tank
    250-1500; single or double tank conveyor
    1500+; flite-type conveyor
196
Q

Hard water

A

contains a high proportion of minerals or salts. encourages formation of soap scum; more difficult for surfactants (foaming agents) in soap to form lather. need to use more detergent

197
Q

Deck oven

A

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

198
Q

Convection oven

A

fan for circulation; even heat distribution; more quantity; lower temp (decrease 25-35 degrees); takes less time (10-15% less)

199
Q

Rotary, reel, revolving tray oven

A

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

200
Q

Microwave oven

A

on-demand serving, saves time, reheat prepared foods

201
Q

Tilting skillet

A

very versatile; serves as oven, fry pan, braising pan, kettle, steamer, food warmer
–stews, soups, fried chicken, grilled cheese, scrambled eggs

202
Q

Steam cooking

A

more energy efficient than electric or gas
1. source may be direct steam, or self-generated
2. reaches at least 212 F (boiling point-produces steam)
3. measured in PSI-pounds per square inch
–temperature rises as pressure rises (PSI of 15=temp 250 F)

203
Q

large batch compartment steamers

A
  1. 5-8 PSI
  2. fresh, defrosted, loosely packed foods; pasta, rice, stews, pot roast
  3. potatoes and root vegetables cook very quickly in large quantities (100lbs per compartment in 35 min)
  4. most other vegetables cook in 5-10 min
204
Q

high pressure steamers

A
  1. 15 PSI
  2. cooks small batches quickly
  3. speed facilitates “batch cooking”-vegetables; locate next to serving line
  4. reduces long holding periods, better quality, fewer leftovers
205
Q

no-pressure convection steamers

A
  1. compact; can handle large quantities; steam enters at 212 F (0 PSI) and is convected or circulated continuously over the food
206
Q

Steam-jacketed kettle

A
  1. two sections of stainless steel with air space between for circulation of steam
  2. food does not touch steam; must be near a source of water and drain
  3. uses both conduction and radiation heating; VERY energy efficient-5-8 PSI
  4. types: deep, shallow, trunnion or tilting
207
Q

Kettle sizes

A

depends on foods, volume, turnover
1. 5-20 gallons (vegetables)
2. up to 40 gallons (entrees)
3. >40 gallons (high liquid content)

208
Q

Infrared tubes

A

keep food warm, less loss of moisture over conventional heating units

209
Q

Mixers

A

planetary action-arm moves in circle while rotating beater

210
Q

Deep-fat fryers

A

stainless steel (inside and outside)
1. recovery time- how quickly it returns to proper temperature after a batch of food has been cooked (batch-cooking=cook small batches quickly, French fries)
2. fry under pressure to decrease cooking time

211
Q

Sustainability

A

food and agricultural systems meets the needs of the present without compromising the ability to meet the needs of the future.
To maintain the food system, the raw materials for foods and natural resources used for food transformation and distribution must be conserved, not depleted or degraded

212
Q

Sustainable diet

A

composed of foods that contribute to health and also encourage the sustainability of food production

213
Q

Actions in dietetic practice to support sustainability

A

sociologically sound, socially acceptable, economically viable
1. encourage locally grown, in season, fresh or minimally processed foods
2. conduct energy audits, choose Energy-Star (EPA and Dept of Energy) and WaterSense (EPA) water-conserving appliances
3. minimize food waste, donate leftovers, purchase recycled materials
4. for new construction or renovation, follow LEED guidelines (Leadership in Energy and Environmental Design)
5. reuse waste water from dish-machine and sinks for lawn watering
6. replace incandescent and fluorescent tube lighting with LED and CFL

214
Q

Food waste management

A

reduce, reuse, recycle
1. develop integrated waste management systems including source reduction, recycling and waste combustion (incineration) to reduce amount going to landfills
–60-70% of solid waste discarded is from food, napkins, straws, condiment packaging, 30-40% from food production and preparation areas

215
Q

Emergency preparedness and contingency planning

A
  1. During power outage: refrigerator should keep food safely cold for about 4 hours, full freezer for 48 hours if door is closed
  2. Keep a 7 day inventory of shelf-stable items for the number of meals anticipated. Inventory of food products for 96 hours (hospital), or 72 hours (residential care)
  3. Identify source of potable water
  4. Coordinate availability of electrical power needed for refrigeration, hoods, stoves, freezers
  5. Know insurance coverage (keep printed copy with disaster plan)
  6. Determine recovery plan
  7. Work with IT to ensure needed foodservice information is on backup and is retrievable in an emergency
  8. Be prepared for you facility to function on its own should resources from outside not be available
  9. Conserve food supplies immediately: Cut back to two meals per day for nonpatients, reduce hours of cafeteria service, curtail complimentary beverages
  10. In a flood, foods in retort pouches would be safe

RD Exam-Inman (4 decks)

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