final exam Flashcards

Question

Installation Cost - Examples Direct Operating Costs Maintenance & Repair Labor Costs of Operation

Answer 1

Adding a char broiler could require expensive modifications to a ventilation system or even a new hood. Adding a steam-jacketed kettle could require cutting into the floor to install a trench drain. Adding an steamer with an electric steam generator could require additional power circuits. Replacing a hood could require additional ductwork running from the kitchen to the roof Direct operating costs include the expenses associated with utilities. Direct operating costs of equipment can be estimated using information provided by manufacturers’ catalog sheets as well as local costs of: Gas Electricity Water Steam The total cost of ownership of equipment also includes expenses associated with maintenance & repair. Examples: Deliming steamers & servicing steam boilers Adjusting oven thermostats Replacing door seals on reach-ins Replacement of moving parts & bearing surfaces Replacement of heating elements & burners When replacing old equipment with new, labor costs of operation generally are not an important factor in the total cost of ownership if the replacement is functionally identical to the original. Often, however, new equipment is purchased that is substantially different in terms of how it functions. Replacing a manual slicer with an automatic slicer will reduce labor requirements. Replacing a manual pot washing system with a power soak & wash system will reduce labor requirements.

Answer 2

Useful life is hard to estimate in practice: Depends on extent of use. Depends on quality of maintenance & repair. Also, comparative estimates for the same item between manufacturers are rarely available & seldom accurate

Answer 3

Stainless steel Aluminum Galvanized iron (Internal structure for counters, etc. ) Plastics: Decorative surfaces Functional surfaces (as in storage shelving) Wood Hard Maple for bakers’ tables Decorative trim Tile Glass Solid Surface “Plastic” Laminate

Answer 4

Heat is the factor that causes many reactions to occur, and the type and amount of heat greatly affect the resulting product. Heat is transferred in four ways: Conduction Conduction is the transfer of heat through direct contact of one object or substance with another. Transfer can occur in any of the three states of matter: solid, liquid, or vapor. Metals, as a group of solids, are good conductors; however, different metals conduct heat at different rates. Convection Convection is the distribution of heat by the movement of liquid or vapor and may be either natural or forced. Natural convection occurs from density or temperature differences within a liquid or vapor. The temperature differences cause hot air to rise and cool air to fall; thus, in a kettle of liquid or a deep fat fryer, convection keeps the liquid in motion when heated. Radiation Radiation pertains to the generation of heat energy by wave action within an object. The waves do not possess energy but induce heat by molecular action upon entering food. Infrared and microwave are the two types of radiation used in food production. Infrared waves have a longer wavelength than visible light does. Broiling is the most familiar example of infrared cooking. Microwaves have a very short length and are generated by an electromagnetic tube. In use, microwaves penetrate partway into the food and agitate water and/or fat molecules. The friction resulting from this agitation creates heat, which in turn cooks the product. Induction Induction is the use of electrical magnetic fields to excite the molecules of metal cooking surfaces. Induction-heat burners that cook magnetically are in use in many foodservice operations. The burner has no open flame and the burner surface does not get hot; rather, molecules in the pan are activated, which produce the heat to cook food. According to foodservice operators, induction heating is fast, even, and clean. The units do not require ventilation.

Answer 5

Moist heat methods involve the use of water or steam for the cooking process. (boiling, simmering, stewing, poaching, blanching, braising, steaming) Dry heat methods are those in which the heat is conducted by dry air, hot metal, radiation, or a minimum amount of hot fat.(roasting, baking, oven frying, broiling, grilling, barbeque, rottisery, sautee, pan fry, frying

Answer 6

receiving cart, scale, shelving, (elevated, undertable, cabinet

Answer 7

Food is chopped by a semicircular blade that rotates rapidly under a protective cover. As the food moves around the outside edge of the revolving bowl, it is chopped hundreds of times.

Answer 8

``` Worktables or spreader plates Utensil racks & storage drawers Sinks A pickup station Hot & cold food holding equipment A storage place for raw ingredients ```

Answer 9

Fan circulates the heated air through the cooking cavity at a high rate. Typical convection ovens will hold 5 full sheet pans of product in each of the oven chambers.

Answer 10

Often called a pizza oven. | Constructed of 1, 2, or 3 levels of oven space & can be either gas-fired or electric.

Answer 11

Brings together oven & steamer. Uses both convected heated air & steam. Permits the cook to steam, braise, roast, bake, defrost, or reheat a wide variety of food products. Advantages: Consistent flavor, color, & texture. Multiple food items can be cooked at the same time without flavor transfer. Reduced shrinkage when roasting. Efficient use of kitchen space.

Answer 12

Very versatile & can be used as a: Bain-marie for holding foods in a hot-water bath Grill Braising pan Kettle for simmering or stewing Steamer with the lid in a closed position Fryer for foods cooked in small amounts of fat Poacher

Answer 13

Heated from an inner jacket that contains the steam. Most often used for bringing any liquid product up to a boiling temperature. The American Society of Mechanical Engineers (ASME) has established safety codes that must be followed by manufacturers of steam equipment that is operated under pressure.

Answer 14

Hot-water bath usually located in the cook’s table or in the range area. Were usually heated by a coil at the bottom of the bain-marie sink. In recent years, small bain-maries have become popular again because cooks find a double-boiler effect very convenient for making sauces without fear of scorching or burning. Primary used for holding sauces, soups, & stock at near-boiling temperatures.

Answer 15

Uses electromagnetic energy to heat cookware made of magnetic material (steel, iron, nickel or various alloys). When the unit is turned on, the coils produce a high-frequency alternating magnetic field, which ultimately flows through the cookware. Molecules in the cookware move back & forth rapidly, causing the cookware to become hot & cook the food. Excellent means of producing cooked fresh product in front of the customer.

Answer 16

Continuous, soil-removing water turbulence in which 115ºF water is circulated at a high rate to loosen & remove soil from pots & pans.

Answer 17

Grinds food wastes & mix them with water so that they can be piped from the operation into the sewer system. Commercial disposals are specified primarily by motor size. These accessories & features are frequently specified for disposals: Prerinse sprays Cones to direct the water & garbage Electrical control panels for switching the disposal & water on & off Electrical overload & reversing mechanisms Silverware saver devices to prevent metal objects from entering the disposal Stainless-steel covers

Answer 18

Skims off waste & sends it through the disposer & returns most of the water back to the trough. Built into soiled dish table & connected to scrapping trough. See example in our new lab

Answer 19

The process of ensuring that plans have been followed Quality Control- assuring day-in, day-out consistency of each product offered for consumption Quantity Control- producing the exact amount needed; no more no less Controls affect the cost, profit and budget Important for customer satisfaction Increases employee satisfaction

Answer 20

``` Menus Forecasts of demand Production Schedule Recipes Requisitions from inventory Central ingredient control (for some organizations) ``` Time & Temperature Control Product Yield Portion Control Product Evaluation All relate to quality and Quantity and indirectly to control of costs

Answer 21

Size of operation Frequency & time of delivery Size of ingredient room and location of other storage areas Type, number and complexity of menu items to be assembled Number of workstations to be supplied Schedule for delivery of ingredients to production and serving Extent of preparation performed in ingredient assembly area The larger the operation, the more complex the menu and the greater the amount of preparation work, the more employees needed Majority of Food Service Directors are not incorporating IR in their facilities. Directors who had cook-chill systems were more likely to incorporate IR in their facility than conventional food service systems (Nettles,1993)

Answer 22

Moisture readings Vapour-content analyzers Optical sensors to detect colour Temperature is recognized as the most common denominator for doneness

Answer 23

Carry-over cooking means that the internal temperature of the meat will continue to rise even after the meat is removed from the oven. This phenomenon occurs because the outside of the roasting meat is hotter than the inside, and heat continues to be conducted into the meat until the heat is equalized throughout the piece. In meat cookery, carry-over cooking must be taken into account, especially for large cuts of meat.

Answer 24

Controls Standardized Recipes Established cooking time and temperatures for food items, including end-point temperatures Keeping records of standard time and temperatures Temperature audits Inspect temperature as time elapse and record readings Conducted during food production and service

Answer 25

Service of the same portion to each customer Achieving portion control results from following several important principles: Purchasing according to specification to assure that food purchased will yield the expected number of serving Ex. 150 4oz portions of round steak Purchase individual serving sized rather than bulk (cereal, margarine, crackers) Use standardized recipes. Intended to yield correct # of portions. Using correct cooking & serving utensils. Requires familiarity with size & yield of pans, dishers & ladles. Portion size: The weight or measured amount of food item served. Yield: The number of portions that a recipe will produce. ``` Factors to consider in setting the portion sizes Type of customer Nutritional needs The type of menu served Food budget ``` Dishers aka Ice cream scoops Number on scoops indicates size; # of servings/qt For example, eight No. 8 scoops = 1 quart. Dishers are used to ensure consistent size for such items as salads, meatballs, drop cookies, muffins

Answer 26

Yield is the amount of product resulting at the completion of the various phases of the procurement/production/service cycle. It usually is expressed as a definite weight, volume, or serving size. For most foods, losses in volume or weight occur in each phase, although a few foods, such as rice and pasta, increase in volume during production. ``` As purchased (AP) is the amount of food bought before processing to give the number of edible portions required to serve a specific number of customers. The AP weight of meat, fish, and poultry decreases before being cooked for many reasons, such as the removal of skin and bones or trimming of fat. AP = EP / % yield What results is the edible portion (EP), which is the weight of a menu item without skin, bones, and fat available to serve the customer after it is cooked. Established standards for meat poultry ,fish , fruits and vegetables EP = AP x % yield % Yield = EP/AP ```

Answer 27

``` Taste Flavour Appearance Texture Temperature (cooking & serving) ``` “Pasta, cooked. Pasta has an ivory color or a color characteristic of added ingredient. Cooked pasta should be firm to the bite, al dente, and have a bland, cooked starch flavor which blends with various sauces.” “Macaroni & Cheese. Macaroni should be al dente but tender and have a cooked starch flavor. Sauce should have a medium thick consistency with an American or cheddar cheese flavor. Each piece of the macaroni should be completely coated with the light yellow creamy sauce. A portion should spread slightly when spooned on a plate.”

Answer 28

Maintain quality food characteristics Ensure microbial safety of food Serve food that is attractive and satisfying to the consumer Assembly: portioning & plating menu items for specific customers Distribution/delivery: movement of food from production to service Service: Actual presentation of food to the customers Most health care meal service systems include tray service to patients’ rooms and cafeteria service for visitors, staff, and (in extended-care facilities) ambulatory residents

Answer 29

What is the best time to serve meals that will not interfere with or delay other provided services? How many meals should be served per day? What is the best type of service to offer the customers: tray, dining room, or buffet? What types of food should be served to meet the nutritional needs of the customers as well as religious, cultural, and other needs? Where will the meal be served?

Answer 30

Kind of foodservice organization (Schools, colleges, industrial plants, Fast food, Hospitals and nursing homes, Table service restaurants, Hotels) The customer( External customers – end users of products made by the operation; inpatients, outpatients, Internal customers –individuals who provide direct service to the external customers; belong to organization providing service- employees/ staff, Captive customers -must use product & services- has limited options; residents) Type of production system in use Degree of meal preassembly prior to service Physical distance between production and service Amount of time between completion of production until the time of service Skill level of available personnel Labor needs and required skills vary for different types of delivery systems and for the equipment used. Economic factors Labor and equipment needed must be calculated and evaluated in relation to budget allocations. Style of service Self-service Tray service Quality standards for food and microbial safety Considerable research has been conducted to determine quality standards for microbial safety, nutrient retention, and sensory qualities. Timing required for meal service The time of day desired or established for meals is another factor influencing the choice of a delivery-service system. Size & physical layout of facility The size and building arrangement of the facility are additional factors to consider when selecting a delivery system. Energy usage A concern for energy use and its conservation plays a role in deciding on a delivery-service system.

Answer 31

Tray assembly: Centralized meal assembly (Food is assembled at a central location that uses various delivery methods to transport it to individual patients Usually is accomplished by a tray line Goal: maximize tray line efficiency) Decentralized meal assembly:Bulk food is distributed to patient areas where it is then plated

Answer 32

``` Microwave or convection oven Coffee maker Toaster Hot food counters Hot plate refrigerated equipment ```

Answer 33

Advantages Less space in food service department* This allows for potentially higher-quality food Greater flexibility in proving for individual customer needs & making last minute changes Generally results in less time between assembly and the actual service of trays to patients Disadvantages Utilizes valuable patient floor space High cost-equipment needed for all service areas Duplication of efforts

Answer 34

Advantages Eliminate double handling of food-less labour Facilitate supervision of meal assembly because the activity takes place in one location rather than throughout the facility. Allows for standardization of portions, uniformity of presentation & decreased waste Permit better control of diet modifications Less equipment & space needed* (on patient wards) Disadvantages Time span for service and correction of errors may be very long/ excessive Food temperatures may be affected due to lengthened time to serve large numbers

Answer 35

``` Typically by small carts, wheeled directly to patient rooms Approaches to controlling temperature: Insulated trays Temperature maintenance system Unitized pellet system Hot and cold carts system Split-tray cart Tray heater cart ```

Answer 36

Joint responsibility of nursing and foodservice Nursing should be trained on importance of delivering food at a safe temperature and foodservice personnel must realize that nursing may be involved in a procedure they need to finish Typically, foodservice department employees deliver food trays directly to the patient’s bedside Trays are ideal for persons confined to their rooms Attractively arranged for convenience & eye appeal Patients are too sick to select food items Patient cannot read the menu Patient is unavailable to select because of being out of their room when menus are retrieved Patient is newly admitted and missed the advanced selection time Patient diet order has been changed

Answer 37

Trays per minute: number of trays produced during each minute of a tray assembly process Tray delivery or turnaround time: time from the assembly of trays until the trays are received by the patients Tray accuracy: how accurately the tray line employees followed the patient’s selections in assembling the tray

Answer 38

A buffet is a type of service where guests obtain all or a portion of their food from a buffet table. Buffet service enables a facility to serve more people in a given time with fewer employees. The usual procedure is for guests to select the entrée, vegetables, and salad from the buffet table before going to the dining table set with flatware, napkins, and water. straight line: everyone has to move down the line, disad: takes long time, advan: guides you, you wont miss anything hollow: each catagory has their own section: advan: quick, disad: miss stations, lots of walking

Answer 39

French ( food is brought out on a cart partially cooked and then cooked in front of them at the table, additional staff is required) Russian(meals are completed in kitchen and then brought out on a cart and then one waitress serves the food by courses) American (complete plate comes out from the kitchen) Family (put everything on the table and kind of like a buffet, miantaing quality of life, better safety, low cost, social interaction, don’t know the portion size the residents are having

Answer 40

Number of nonpatient customers may exceed patients Common service approaches: Cafeteria Over-the-counter Consider meal plans and payroll deductions as payment options

Answer 41

Less labor-intensive and require less space May include chilled or frozen foods/meals Supply a microwave nearby Options: Contract with a vending company to provide a range of selections Foodservice operation provides food for the machines and contracts with the vending company to provide other items Rent vending space for a set amount for each item sold, or as a percentage of gross sales

Answer 42

Many facilities provide food to community groups Child- and elder-care centers, churches, people restricted to their homes Another route to service expansion May improve organization’s image Funding may be available from federal, state, or local sources

Answer 43

``` Meals Quantity Meals Quality Meals Customer Satisfaction Employee Satisfaction Financial Accountability ```

Answer 44

``` Taste Quality of ingredients Portion size Methods of preparation Service ```

Answer 45

The food they were served.(appearance, taste, temperature, price, zise of proportion) The service that was provided to them. (attentive staff, knowledge, friendly, appearance) The atmosphere in which it was provided. (appearance, noise level, lighting, location) what through audits, talking with great, customer comment cards, exit interview, focus groups, customer survey

Answer 46

Calculating amount of food left on plates after customers have completed meals Express as percentage of uneaten food for each menu item Randomly select trays from a given meal If >50% uneaten, repeat study next time item is served If percentage remains high, the menu, recipe, or production process (or all three) needs to be reevaluated

Answer 47

Must develop a marketing plan that allows for customer feedback Customer surveys Focus group meetings on proposed and actual menu items Ways to increase satisfaction: Publish menus in advance Offer daily specials at reduced prices

Answer 48

personlity, work situation, social influence, value, job satisfaction

Answer 49

Measured by defining the goals of the department and having records in place for tracking achievement towards those goals The following should be kept for at least one year Invoice of food related purchases Staff Education and training records Nutrition and Food Service Audits Menu and Menu Substitutions