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Food Service > Food Products Flow > Flashcards

Food Products Flow Flashcards

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0
Q

Aims of food product flow

A

Raise productivity, lower-cost, strengthen control of operations

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1
Q

Food product flow

A

Alternative paths within food service operations that food and menu items follow, beginning with receiving and ending with service to the customer

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2
Q

Conventional food service

A

Foods are purchased in different stages of preparation for an individual operation, and production, distribution, and service completed on the same premises

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3
Q

In conventional food service: following production, foods are…

A

Hot held or refrigerated, and served

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4
Q

In conventional food service: food is purchased from

A

All across the food processing continuum

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5
Q

In conventional food service: menu items are prepared…

A

As near to service time as possible

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6
Q

In conventional food service: centralized service

A

Trays assembled in area close to production

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7
Q

In conventional food service: decentralized service

A

Food is transported in bulk to a location separate from production and plates or trays of food are assembled in that location

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8
Q

In conventional food service: labor cost

A

Low (ideally), there’s a lot of labor but cost is low

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9
Q

In conventional food service: advantages

A 
Foods may be more fresh 
A lot more control of what goes in
Familiar with equipment
Quality control
Adaptable 
Economical: can change menu based on weather/economy
Distribution cost is low
May not need as much storage space
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10
Q

In conventional food service: disadvantages

A

Want fresh food, can’t cook until just before
Uneven stress in the day for employees
Menu may be difficult to prepare
Need skilled staff 7days/week

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11
Q

Ready prepared foodservice

A

Food is produced and held chilled or frozen until heated for serving

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12
Q

In ready prepared food-service: menu items are

A

Not produced for immediate service but for inventory and subsequent withdrawal

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13
Q

In ready prepared food-service: foods are purchased from

A

All across the food processing continuum

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14
Q

In ready prepared food-service: The steps to service are…

A

Procurement to production to chilling or chilled storage to meal assembly to transportation to meal reheating to service to the customer

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15
Q

In ready prepared food-service: Cook chill

A

Method in which menu items are partially cooked, rapidly chilled, held in cold storage, and reheated just prior to service

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16
Q

In ready prepared food-service: Cook freeze

A

Method in which menu items are partially cooked, rapidly frozen, held in freezer storage, and reheated just prior to service

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17
Q

In ready prepared food-service: sous vide

A

The process of sealing raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service. Foods are then partially or completely cooked slowly in low-temperature circulating water, rapidly cooled, and stored. Menu items are reheated by placing food in simmering water.

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18
Q

HACCP

A

Hazard analysis critical control points, Must follow specific production, storage, and documentation practices because of microbiological hazards

19
Q

How long can food be kept in ready prepared food service?

A

45 days

20
Q

In ready prepared food-service: Advantages

A

Saves time and employees, chefs can work just Monday through Friday
Increased employee satisfaction
Still controlling quality since you are making the food
Reduces peaks and valleys of stress during the day
Portion control
The food is available on-site
Reduced food waste
Food is always consistent

21
Q

In ready prepared food-service: Disadvantages

A 
Very expensive
Take some time to train employees
Sanitation training is crucial
Don't want food at room temperature
Structural change in food that's cooked and then chilled often
Storage space
22
Q

Commissary food service

A

Centralized procurement in production facilities with distribution of prepared menu items to several remote areas for final prep service

23
Q

Commissary food service: Menu items are…

A

Delivered either hot or cold and served or the remote site freezes and reheats before service

24
Q

Commissary food service: foods purchased (quantity and continuum)

A

Foods are purchased in large quantities and have little to no processing

25
Q

Commissary food service: Advantages

A 
Labor costs
Decreased variability across sites
Food costs decrease because of bulk buying
Can do more with raw food
Room for equipment
Reduce duplication of labor
Quality is consistent
26
Q

Commissary food service: Disadvantages

A

Safety and transportation
Have to be sure the food can transport well
Special diets are hard to accommodate
No other option once it’s delivered

27
Q

Assembly/service food service

A

Menu items are bought prepared and require little cooking before service

28
Q

Assembly/service food service: Foods are…

A

Purchased with the maximum amount of processing

29
Q

Assembly/service food service: Functions performed

A

Storage, assembly, heating, and service

30
Q

Assembly/service food service: bulk

A

Requires portioning before or after heating

31
Q

Assembly/service food service: preportioned

A

Requires only assembly and heating

32
Q

Assembly/service food service: Pre-plated

A

Requires only heating for distribution

33
Q

Assembly/service food service: Advantages

A 
Portion control
 Less waste
Safe delivery
Consistent quality
Low operating costs
34
Q

Assembly/service food service: disadvantages

A

Not flexible
Need storage for frozen food
Trouble with renal patients
Amount of waste because of packaging

35
Q

Conventional food-service flow

A

Purchase raw basic foods and limited convenience items, receive good, store food, prepare,cook, short time holding in refrigerated overheated, distribute for service

36
Q

Commissary food-service flow

A

Purchase raw basic foods, received good, store foods, prepare, large batch cookery, Portion and freeze or chill and store OR bulk freeze or chill and store or hold hot, transport appropriate temperature controlled equipment to satellite serving units, received by units where foods are to be served, hold as appropriate until serving time, thaw frozen foods in refrigerator, reheat as necessary and distribute, assemble and serve

37
Q

Ready prepared food service flow

A

Purchase raw basic foods and limited convenience items, receive goods, store foods, pre-preparation, large batch cookery, portion and freeze or chill and store OR bulk freeze or chill and store OR hot hold, Store in freezer or refrigerator as appropriate for later use, hold as appropriate until serving time, thaw frozen foods in refrigerator, repeat as necessary and distribute

38
Q

Assembly/serve food service flow

A

Purchase fully prepared foods frozen or canned or dehydrated form, receive goods, store in freezer, hold as appropriate until serving time, thaw frozen foods in refrigerator, repeat as necessary and distribute

39
Q

Design

A

Defining the size, shape, style, and decoration of a space

40
Q

Layout

A

Detailed arrangement of equipment, floor space, and counter space

41
Q

Flow

A

Movement of product or people through an operation

42
Q

Charrette

A

Collaborative planning session

43
Q

Lumed

A

Amount of light generated when 1-foot candle of light shines from a source

44
Q

Foot-candle

A

Measurement of illumination equal to one lumen of light on one square foot of space

45
Q

Ventilation

A

Circulation of fresh air in a space

46
Q

Gauge

A

Weight of the material per sq foot

Food Service (9 decks)

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