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Domain 4 > Food Service > Flashcards

Food Service Flashcards

1
Q

-same menu choice everyday

-used when customers change daily

-ex: McDonalds

A

static/fixed/set menu

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2
Q

-menus repeated in sequence

A

cycle menus

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3
Q

2-4 stay hospital menus
-high school menus

A

1-2 week cycle menu

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4
Q

long term stay menus

A

3-4 week cycle

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5
Q

-forbidden foods for islam

-pork, gelatin, alcohol

A

Haram

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6
Q

foods okay under islamic dietary law

A

Halal

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7
Q

-no pork or shellfish

-no mixing of meat and dairy

-separate sets of cookware

A

Kosher

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8
Q

2 factors of menu engineering

A

popularity & profitability

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9
Q

low pop & profit

A

dog items

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10
Q

high pop & profit

A

star items

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11
Q

-internal document, initiates purchased

-1st doc in purchase process

A

purchase req

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12
Q

-doc from buyer to supplier

-record of purchase

-1st control in receiving process

A

purchase order

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13
Q

purchasing precisely when deliver needed

A

just in time purchasing

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14
Q

multiple orgs come together to combine purchasing power for discounts

ex: SAMS club

A

group/co-op purchasing

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15
Q

first step in receiving

A

compare invoice to PO to items received

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16
Q

10-15 C storage

A

dry storage

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17
Q

1-4 C storage

A

refrigerator storage

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18
Q

egg storage

A

3-5 weeks

19
Q

fresh meat/fish storage time

A

1-2 days

20
Q

-5C or lower (-18 freezer)

A

refrigerator temps

21
Q

count of everything have in stock at particular time

A

physical inventory

22
Q

running tab of what’s coming in/out of inventory

A

perpetual inventory

23
Q

stocking at min quantity
-“up to par”

A

par stock method

24
Q

-values & prioritizes inventory items

-allows biz to focus on important stock

A

ABC classification system

25
Q

-buy first, sell/use first

-uses oldest inventory first

-puts newer inventory behind older

ex: grocery stores

A

First In, First Out (FIFO)

26
Q

-selling newer inventory before older

-newer goes out first

-best for non perishable like canned, bottled

ex: clothing store, sales in back

A

Latest In, First Out (LIFO)

27
Q

-food cooked and serve onsite

-same day (few or no leftovers)

-good quality & flexibility

-needs skilled labor $$

A

Conventional Production System

28
Q

-cooked and stored onsite for future serving onsite

-need large storage space

A

Ready-prepared (cook-chill/freeze)

29
Q

-cooking in bulk quantities

-stored in central facility

-gets transported, more risk/CCPs

-large start up costs (bulk inventory, large equipment), cost effective eventually

A

Commissary system

30
Q

-kitchen-less/convenience system

-no onsite cooking, just heat, plate, serve

-least risk/CCPs

-least skilled labor

-least flexibility/highest food cost

A

Assembly-Serve System

31
Q

-fire involving flammabile liquids (oil, gas, grease)

A

class B fire

32
Q

electrical fire

A

class C

33
Q

oil fire, special extinguishers

A

class K

34
Q

-most efficient, preferred work layout

-reduces backtracking, saves prep time

ex: Chipotle

A

Straight Line Layout

35
Q

-preferred finish for work surface

-min glare & smoothness

A

4 finish

36
Q

80C or higher

A

dish washing temp

37
Q

ovens stacked with sep temp controls

A

deck oven

38
Q

pediatric hospital menu

A

2 week cycle

39
Q

7 day menu

A

acute

40
Q

-14 day menu
-texture choice
-higher protein, B & D’s

A

residential/aged care

41
Q

-7 days or less hospital stay menu
-not at nutritional risk

A

short stay menu

42
Q

-no honey or nuts

-intolerance/allergy/thera options

-age-approp texture options

A

child care centre menu

43
Q

-long stay menu
-increased protein, micro-nut requirements
-supps if needed

A

maternity menu

44
Q

24 hrs for every 2.2 kgs

A

turkey thawing time

Domain 4 (6 decks)

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