food service Flashcards
The BEST way of adding energy to a protein restricted diet who has renal failure:
a. margarine b. milkshakes c.vegetables d. hard boiled eggs
A
A patient who is following a Low NA diet should avoid:
a. canned fruit b. fresh fruit c. tomato based products d. milk
C
Which of the following entrees would be most appropriate in a Jewish assisted-living facility?
a. cheeseburger with fries
b. stuffed pork chop with potato
c. chicken cordon blue
d. cheese omelet with bagel
D
The best choice for older adults with small energy needs:
a. vitamin/mineral supplement b. nutrient dense foods c. help immune system d. help macular degeneration
B
Elderly people require a diet of higher nutrient density than younger individuals. Why?
a. protein needs are higher b. their kcalorie needs are lower c. their fluid needs are higher d. vitamins are lower
B
A lactating woman should increase her calorie needs by how many calories/day during the lactation period?
a. 100kcal
b. 300kcal
c. 500kcal
d. 600 kcal
C
Which form of alternative medicine states that ill health results in internal disruption in the body. (answer just below)
a. homeopathic
b. naturopathic
c. traditional chinese medicine
d. chiropractic
B
As the newly hired food service director for a long-term care facility, you are concerned with costs and portion control. The line cook says he needs to prepare 375-4 oz. portions of broccoli. You note broccoli has a waste of 19%. How much broccoli do you need to purchase considering this information?
a. 94 lbs
b. 116 lbs
c. 266 lbs
d. 460 lbs
B
This question is asking you to calculate the AP (As Purchased) amount needed. The AP amount is the amount of product needed including unusable items. To calculate: 100% - 19% (waste) = 81% yield; 375 portions x 4 oz = 1500 oz; 1500 divided by .81 = 1852; 1852 oz divided by 16 oz/lb = 116 lbs.
The most important thing a dietitian must know about a new patient is the?
a. Diagnosis b. Diet plan c. Personal issues. D. none of the above
A
Patient with a broken jaw should he be on a
a. clear liquid b. soft c. NPO d. mechanical-soft
D
The mechanical soft diet is a close cousin of the soft diet. It gets its name from the fact that household tools and machines, like a blender, meat grinder, or knife, are used to make foods easier to chew and swallow. In contrast to the soft diet, the mechanical soft diet does not restrict fat, fiber, spices, or seasonings (restricted for patients who have gone thru gastro-surgery; it’s a step-up from clears/full-liquid). Only the texture and consistency of foods are changed. For the soft diet, fruits and vegetables may be soft-cooked or pureed. Meats, fish, and poultry can be cooked, ground, and moistened with sauce or gravy to make chewing and swallowing more comfortable
Liquids and puréed or strained foods that are thin enough to pass through the teeth or a straw. These provide enough calories and protein to promote tissue repair without the need for chewing.
What kind of hazard does Salmonella through cross contamination create?
a. physical hazard b. biological hazard c. no hazard d. chemical hazard
B
Bacteria multiply rapidly between ?
41-135 F
Cook Food to?
160 F
maintain hot food at?
140 F
reheat food to?
165F
What drives the entire food service operation?
The menu
How do you work in production?
backwards
Inputs
Human (labor, skill resources).
Facilities
space, equipment
Single use Plan
a renovation project, to impress the board of trustees for example.
Standing plan
Policy and procedures used repeatedly
The first graphic tool of management is the?
TABLE OF ORGANIZATION CHART.
5 Basic Management Functions (and what is the key?)
Planning, organizing, coordinating/directing, controlling and leading. PLANNING IS THE KEY
Food items must be rapidly cooled to?
41f or less.
Cold food should be held at an internal temperature of?
41f or less
Hot foods should be held at?
140f or higher.
Danger zone is from?
41-140f
Freezing temperature, stops bacteria growth but bacteria may survive?
0-32f
Temperature that permits slow growth of some bacteria that cause spoilage.
32-40f
Ideal temperature for rapid growth of bacteria and production of toxins by some bacteria?
60-120f
Holding temperature prevents growth but allows survival of some bacteria
140-165f
Cooking temperature destroys most bacteria?
165-212f
Water boiling
212f
Pathogen that can cause diseases after infected person handles food?
Hepatitis a Norwalk and like viruses Salmonella typhi Shigella species Staphylococcus aureus Streptococcus pyogenes
Regulation
A written government control that has the power of force of law.
Standard
A measure used to define and evaluate compliance with a regulation.
Emerging pathogen
A pathogen that is increasingly recognized as causing food borne illness.
Foodborne intoxication
Illness that result from eating food containing toxins produced by bacteria or molds present in the food.
Foodborne infection
Illness that results from ingesting foods containing live microorganisms.
Outbreak
An incident of foodborne illness that involves two or more people who ate a common food, which has been confirmed through laboratory analysis as a source of the outbreak.
To be cooled quickly, the food should be divided into shallow containers to a depth of no more than _______ and refrigerated.
2 inches
Potentially hazardous cooked foods should be cooled from ________ to _______ within 2 hours.
140 to 70 f
Potentially hazardous cooked foods should be cooled from ________ to _______ within 4 hours.
70 to 41 f.
The following are general egg handling recommendations?
Purchase grade a or better eggs from a reliable source.
Check eggs upon delivery to ensure that they have been kept refrigerated during transport.
Keep eggs refrigerated, removing eggs from such storage only as needed; never store at room temperature.
Raw eggs should not be used as an ingredient to prepare food that will not be thoroughly cooked.
Rotate eggs in inventory using FIFO.
Use clean, crack free eggs.
Wash hands and sanitize equipment before handling eggs.
Cook eggs in small batches; no more that 3 quarts per batch.
Never combine eggs that have been held on a steam table with a fresh batch of eggs.
Use pasteurized, frozen liquid eggs in place of raw shell eggs when possible.
Muffins with flat top and low volume are a result of?
Undermixing
Retrogradation is?
When starch molecules cool and become more dense.
Though crust is a result of?
Not enough sugar/fat, too much flour or egg, over mixing batter, oven was too hot, over baking.
