Food product flow

Question 1

entity composed of several subsystems designed to accomplished specific objectives, provide food away from home

Answer 1

food service system

Question 2

types of food services?

Answer 2

conventional, ready prepared, commissary, assembly/serve

Question 3

what is conventional

Answer 3

traditional, foods purchased in various stages of prep for individual op, all stuff completed on same premises, foods held hot/fridge after production and served soon as possible

Question 4

types of conventional?

Answer 4

centralized and decentralized

Question 5

examples of centralized?

Answer 5

marquis

Question 6

examples of decentralized?

Answer 6

diff serveries in nursing units (food distr in bulk for tray assembly in area close to pt rooms)

Question 7

advantages of centralized?

Answer 7

lower food/supply cost, purchasing power, ingredient control, inventory control (one place), good mngmt decisions key

Question 8

disadvantage centralized?

Answer 8

high initial investment (building and equipment), more technically skilled employees needed, some jobs monotonous, major impact of equipment malfunctions, transportation costs

Question 9

decentralization gives ____

Answer 9

residents’ choice

Question 10

types of ready-prep foodservice?

Answer 10

cook-chill, cook-freeze, sous vide

Question 11

why ready prepped?

Answer 11

increased labour costs, shortage skilled food personnel

Question 12

biggest diff tween conventional and ready prep?

Answer 12

menu items not immediate service but for inventory and subsequent withdrawal

Question 13

what is sous vide?

Answer 13

seal raw/fresh food in impermeable plastic pouches with special equipment (reduced oxygen packaging)

Question 14

cook chill can hold for __ days, cook freeze for ___

Answer 14

5; 2wks-3 months

Question 15

why only partially cook for cook-chill or freeze?

Answer 15

so don’t overcook

Question 16

how to cook sous vide prior to serve?

Answer 16

boiling water

Question 17

why need licensed to do sous vide?

Answer 17

improper handling cause microbio health prob–consider temp/time controls, safety, deterioration, food quality, bacteria, contamination

Question 18

advantage of ready prepped?

Answer 18

flexibility in scheduling food prep, labour savings

Question 19

disadvantage ready prepped?

Answer 19

limit menu variety, high initial investment for equipment, perceived loss of food quality, recipe mods needed cuz reheating, food safety

Question 20

what is commissary>

Answer 20

central production kitchen or food factory with centralzed food purchasing and off-site deliveries for final preps

Question 21

ex. of commissary?

Answer 21

saskatoon city hospital production centre

Question 22

aadvantages of commissary

Answer 22

quality control more effective/consistent, low food costs (raw form), mechanization of prep (

Question 23

disadvantages fo commissary

Answer 23

many critical points where contamination of food can occur, many locations; specialized equipment needed; high cost equipment; transportation cost; more technically skilled employees needed

Question 24

assembly serve also known as:

Answer 24

kitchenless kitchen

Question 25

assembly serve use ____ procurement

Answer 25

JIT

Question 26

assembly serve market forms of food:

Answer 26

bulk, preportioned, preplated

Question 27

preportioned vs. preplated?

Answer 27

preplated just needs heating (easiest), preportioned still needs assembly

Question 28

assembly serve advantages:

Answer 28

labour saving, minmal space/equipment, good for static menu that is minimal

Question 29

assembly serve disadvantages:

Answer 29

menu variety limited, availability of menu items not guaranteed, hiigh food cost, concern over recycling/disposing of packaging, convenience not healthy