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Quantity Foods Final > Final Review Guide > Flashcards

Final Review Guide Flashcards

1
Q

What is receiving?

A

Point @which foodservice operations inspect products and take legal possession of the items ordered

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2
Q

What should a good receiving program include?

A
  1. coordination with other departments
  2. Training for receiving personnel
    3, parameters of authority and supervision
  3. Scheduled reviving hours
  4. Documentation procedures
  5. Security measures
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3
Q

What is the purpose of receiving

A

Ensures foods & supplies that were delivered meet quantity & quality specifications
Offers the opportunity to collect price/verify price

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4
Q

Consequences of a poor planned receiving program

A

Short weights
Substandard quality (poor quality)
Double billing/inflated prices (billing issues)
Inappropriate substitutions (wrong food)
Spoiled/damaged items
Pilferage/theft

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5
Q

5 steps of receiving process

A
  1. Inspect delivery and check against purchase order
    2.inspect delivery against invoice
  2. Accept an order only if it meets all quantities and quality specifications
  3. Complete receiving records
    5.immediately transfer to storage
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6
Q

What is the different a between blind and invoice receiving?

A

Blind: receiving clerk uses a receiving record that has the quantity blanked out → clerk record actual quantity delivered (more accurate but takes more time)

Invoice: receiving clerk matches the delivered items to the original Po

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7
Q

What should the environment of a dry storage area be like and how should it be arranged?

A
  • dry, cool, and properly ventilated
  • separate food and cleaning supplies
  • temp should NOT be more than 70°F
  • FIFO
  • regular cleaning schedule
    -Pest control = primary concern
  • floor: quarry tiles, terrazzo , or slip resistant concrete
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8
Q

What should the environment of the fridges and freezer storage area be like?

A

-Foods that absorb odor = away from foods that give off odors
- walk in fridge for general and long-term storage
- freezerstorge = walk in freezer
- daily perishables = reach in units near workstation
- FIFO

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9
Q

What is a requisition form and what should it include?

A

-Used to document food and supplies removed (issued) from the storeroom
- should include: date, item issued, weight/quantity, price, and authorization
- person requesting items AND filling order NEED to sign

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10
Q

What is difference between perpetual inventory and physical inventory? Why might errors occur?

A

Perpetual inventory: running record of each items on hand in storeroom
↳ continual, electronic (still have to do physical)
↳ should be verified monthly w/physical

Physical inventory: actual count of all items in storage areas at a specific time
↳ paper, done with 2 people

Common errors: carelessness in filling out the requisition form or record keeping

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11
Q

Why is taking inventory important?

A

To determine quantities to keep on hand and to see now the stock influences overall cost (carrying cost =15-35% of inventory value)

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12
Q

What is the ABC method of inventory control?

A

A class: most expensive, control and security tightest, inventory kept at a min., 80% of total food cost, 20% of total inventory
B class: lesser value, 15% of total food cost, 30% of total inventory
C class: lowest value, 5% of total food cost, 50% of total inventory

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13
Q

Fresh eggs

A

-Received at 45°F or below
- retain quality for 3-4 weeks in fridge
- keep in original carton/case
- do not wash before storing

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14
Q

Frozen eggs

A

-Should be purchased in container sizes that can be used in 2-3 days after thawing
-Kept at 0°F or below

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15
Q

Liquid eggs

A

Should be stored at less than 41°F

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16
Q

Cheese

A
  • store in fridge, tightly wrapped
  • soft and unripened cheeses w/high moisture should be used within 7-10 days
    -Aged cheese w/ lower moisture can be kept for several weeks or longer
  • freezing can cause crumbly/mealy texture
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17
Q

Most successful frozen cheeses

A

Hard and cheddar like cheeses

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18
Q

Fluid milk

A

Will keep for 1 week when stored at less than 41°F

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19
Q

Shelf-stable milk

A

Evaporated, condensed, and dry
- keep for 3-6 months unopened in 60- 70°F

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20
Q

Freezing milk

A

Not recommended

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21
Q

Butter

A
  • easily absorbs flavors
  • store tightly covered,132-35°F, kept for 4 weeks
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22
Q

Frozen butter

A
  • keep for 6 months, 0°F
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23
Q

Fresh meat

A

-Store loosely covered w/ wax paper at 28- 32°F or up to 40°F, humidity 80-90%
- use within 3-4 days

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24
Q

How long does vacuum packed fresh meat last ?

A

21 days

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25
Q

Frozen meats

A

-Held at 0°F for 6 months
- held at -10°F for one year

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26
Q

Fresh chilled poultry

A

Stored at 28-40°F
use within 1-2 days

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27
Q

Frozen poultry

A

Stored at 0° F for 6 months
Once thawed, maybe kept for 24 hours at 32° F before cooking

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28
Q

4 categories of fish in Foodservice

A

1) fish
2) mollusks
3) crustaceans
4) cephalopods

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29
Q

Breaded fish

A

25% bread, 75% fish

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30
Q

Battered fish

A

50% batter, 50% fish

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31
Q

Fish

A

Stored at 30-34°f, use within 2 days of receipt

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32
Q

Clams, mussels, oysters

A

-High humidity, 35-40° F, store for 5-7 days

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33
Q

Crabs, lobsters, live shellfish

A

Store wrapped in seaweed, damp paper, or saltwater tank
Store at 39-45° F for 3-5 days

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34
Q

What is foodborne illness?

A

Disease carried or transmitted to people by food

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35
Q

Infection us intoxication

A

Infection: illness resulting from live disease causing pathogenic microorganisms

Intoxication: illness caused by eating toxins produced by microorganisms

36
Q

What are the criteria for determining whether a food is spoiled or not?

A

-State of maturity, development, or ripeness
-Freedom from objectionable contaminants
-Freedom from decomposition (from enzymatic reactions or resulting in microbial growth)
- freedom physical damage

37
Q

What is an outbreak?

A

2 or more cases of a similar illness resulting from the ingestion of a common food
(exceptions = botulism and chemical poisoning)

38
Q

What is the National food safety initiative? What came out of this initiative?

A

NFSI: Tracking program where they track foodborne illness
- CDC foodborne diseases active surveillance network

39
Q

Challenges to ensuring a safe food supply

A

1) advances in trade and transportation
2) people are eating a greater variety of foods
3) increase in the at risk populations
4) more meals prepared and eaten outside homes
5) changes in food prep and handling practices
6) newly recognized microorganisms
7) centralized food processing
8) globalization of food market

40
Q

What is PHF?

A

-Potentially hazardous foods
- foods that are more likely to be implicated in the outbreak of foodborne illness

41
Q

What is fat-tom

A

F: food
A: acid
T: time
T: temperature
O: Oxygen
M:moisture
Favorable conditions for food borne pathogens

42
Q

Which pathogens are classified under infection?

A

Salmonellae, campylobacter jejune, e-coli, listeria monocytogenes

43
Q

Which pathogens are classified under intoxication?

A

Staph. Aureus, clostridium botulinum c clostridium perfringens

44
Q

Other causes of foodborne illness besides microbes?

A

Chemical, physical, and allergens

45
Q

What are prerequisite programs?

A

Practices that Foodservice operation should be following regardless of the food item passing through

46
Q

Relationship between prerequisite programs and HACCP?

A

-Existence and effectiveness of prerequisite program should be assessed before HACCP Plan
- prereq. Programs and HACCP programs are separate components of an integrated food safety program and need to be managed as such

47
Q

What’s food code? What is it used for? What does it promote? How often updated?

A

Food code: developed by FDA in cooperation with USDA as a guide to setting standards for food safety
Used for: consideration of adoption by jurisdictions and scientific advice about preventing food borne illness
-Promotes HACCP
- updated every 4 years

48
Q

Important employee personal hygiene to prevent the spread of food borne illness?

A
  • proper attire, clean washable clothing, effective hair restraints, no jewelry, handwashing
  • keep fingernails trimmed/clean, hair away from face, gloves encouraged, smoking only in designated areas
49
Q

Main factors In outbreaks of food borne illness, according to NSF?

A
  • failure to cool food properly or fully cook or heat foods
  • infected employees w poor hygiene
  • foods prepared a day or more before serving
50
Q

What is the temperature danger zone?

A

41°- 135°F

51
Q

What is HACCP?

A

Hazard Analysis Critical Control Point, food safety program
-has 7 principles

52
Q

What are the principles of HACCP?

A
  1. Identify hazards and assess their severity and risks
  2. Identify critical control points (CCP)
  3. Establish critical limits for preventative measures associated with each CCP identified
  4. Establish procedures to monitor CCP’s
  5. Establish corrective action to be taken when monitoring shows that a critical limit had been exceed
  6. Establish effective record-keeping systems that document the HACCP system
  7. Establish procedures to verify that the system is working
53
Q

What is a food contact surface?

A

A surface or utensil with which food normally comes in contact

54
Q

Describe the 3 categories of cleaning methods

A

Clean in place: requires no dissemble and applies to stationery or built in equipment

Clean out of place: equipment can be partially dissembled
Manual cleaning: requires full disassembly for complete and appropriate cleaning

55
Q

What is NSF?

A

National Sanitation Foundation
- establish sanitation standards for materials used in Foodservice equipment and for equipment design, construction, installation, and maintenance

56
Q

Difference between cleaning and sanitizing?

A

Cleaning: physical removal of visible soil and food from surface

Sanitizing: procedure that reduces the number of potentially harmful microorganisms to safe levels on food contact surface (not sterile)

57
Q

Describe the factors that Influences the cleaning process?

A

1) Type of water
2) water temp
3) surface
4) type of cleaning compound
5) type of soil to be removed

58
Q

What are the stages of detergency?

A

1) penetration
2) suspension
3) rinsing agent

59
Q

What is Penetration ?

A

cleaning agent must penetrate between the layers of soil and the surface to which it adheres (known as wetting)

60
Q

What is Suspension?

A

The action of a cleaning agent requires to hold the loosened soil in the washing solution so it can be flushed away and NOT re-deposited

61
Q

What is Saponify?

A

Turn fats into soap by reactions with alkali

62
Q

What is sequestering?

A

Isolating substances so they cannot react; prevents curd formation in hard water (otherwise solvents or abrasives may need to be added)

63
Q

Rinsing agent

A

A compound designed to remove and flush away soils and cleaners so they are not redeposited on surfaces being washed

64
Q

3 types of cleaners discussed in class?

A

-solvent cleaners
- acid cleaners
- abrasives

65
Q

What are solvent cleaners used for ?

A

Alkaline-based cleaners used for surfaces soiled with grease

66
Q

What are acid cleaners used for?

A

Used to treat tough cleaning problems

67
Q

What are Abrasives used for?

A

Used for tough soils that do not respond to solvents or acids

68
Q

Heat sanitizing

A

At least 171 F for 30 secs

69
Q

Chemical sanitizing

A

-Object immersed in solution of sprayed with solution
- lower water temp used with chemicals (energy saver)

70
Q

Chemical sanitizers commonly used

A

Chlorine, iodine, and quaternary ammonium compounds

71
Q

Describe what happens in a 3 compartment sink?

A

Wash in hot detergent solution (110-120 F)
Rinse
Sanitize ( at least 7 sec for chlorine bath 50-100 ppm) OR ( at least 30 secs in 171F water)

72
Q

What is OSHA? What are the 2 standards?

A

Occupational Safety and Heath Administration
- part of US Dept of Labor
- illegal, to not have a safe establishment
Standards: Hazard Communication (HCS) and Bloodborne Pathogen Standard

73
Q

What is Hazard Communication Standard (HCS)

A

the right to know
- manufacturer must supply a material safety data sheet that identifies the chemical and hazard warning

74
Q

Bloodborne Pathogen standard

A

Requires all employees be made aware of potentially infectious materials that they may be exposed to while on the job (ex: hepatitis B and HIV)

75
Q

What is severity rate?

A

Number of working days lost due to accidents
Ex: slipped and fell and now out for 3 weeks

76
Q

What is Frequency rate ?

A

Number of lost time - accidents during any selected period
Ex: half of class slipped and fell
Ex: we have 20 days with no accidents

77
Q

What are three E’s of safety?

A

Engineering: built in safety features of building and equipment (ex: traffic patterns)
Education: establishment of firm safety policies and ongoing training
Enforcement: follow up required for prevention of carelessness and to make sure rules are being followed (ex: most effective enforcement plan is to periodically have an inspection of the department by someone on supervisory staff)

78
Q

Origin of restaurant

A
  • origin traced to cook shops in France
  • restaurer = restore = to refresh
79
Q

What is the history of school foodservice?

A

Mid 1800s: low cost school luncles provided to encourage school attendance
Early 1900s: increased knowledge of nutrition
1933: 1st legislation to assist and direct school Foodservice
1935: federal government authorized to donate surplus farm commodities to schools

80
Q

What is the national school lunch act and what was it designed to do?

A

Young men who went to war were not well nourished
Started feeding kids to increase nutrition
Gave lots of students free or reduced lunches
Provided funds for nonprofit school lunch programs

81
Q

What is the child nutrition act?

A

Authorized school breakfast programs and special milk program

82
Q

What is history of hospital food service?

A

Hospitals didn’t have a priority in nutrition or good tasting food
Potatoes with molasses
Then Florence nightingale established a kitchen for clean, nourishing food for soldiers in Turkey
Started tray service, incorporated dietitians, etc.

83
Q

What is the joint commission

A

Enforces quality assurance programs —> section devoted to dietetic services to ensure services meet nutritional needs of patients

84
Q

What is the history of nursing home food service?

A

Passage of social security act allowed federal funds to pay nursing home care

85
Q

What is difference between the types of nursing home facilities

A

Skilled nursing facilities: 24 hours care, emphasis on rehab (Medicare and Medicaid)
Intermediate care facilities: basic medical care, not intensive care (Medicaid only)
Other facilities : not certified under specific government programs

86
Q

What are the factors affecting the growth of foodservice industry, both positive and negative?

A
  • increased number of women in the workforce
  • the increasing number of single person households
  • increased number of older persons
  • increase in Asian and Hispanic populations has led to descresed number of meals eaten away from home
  • Hispanics spend more per wk on groceries than any other ethnic group
    More office jobs and contract Foodservice in office buildings
  • awakened interest in health and well being
  • shortage if qualified foodservice personnel
  • labor #1 challenge (chefs, cooks, middle management)
87
Q

Emerging trends and current trends in foodservice?

A

Experiences, fried chicken sandwiches (chicken sandwich 3.0 —> spicy and sweet flavors on chicken), charcuterie board, flatbreads/healthy wraps, comfort fare, sriracha variations, southeast Asian cuisines, globally inspired salads, zero waste/sustainability

Quantity Foods Final (1 decks)

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