Food Service Flashcards
List three biological toxins
Seafood toxin: May be a natural part of the fish (systemic toxin) or the fish may be contaminated with the toxin when it eats marine algae that have the toxin
Mushroom toxin: From wild mushrooms not meant for consumption
Plant toxin: From consuming toxic plants that were mistaken for the edible forms. May also be in the honey from bees who were allowed to harvest nectar from toxic plants
Describe the USDA Food Safety and Inspection Service
USDA Food Safety and Inspection Service (FSIS): Ensures the safety, wholesomeness, and accurate labeling of meat, poultry, and processed egg products
* Wholesome Meat Act: Assures meats are wholesome and safe for consumption. Regulates transporters, renderers, cold storage warehouses, and manufacturers
* Wholesome Poultry Products Act: Similar to the Wholesome Meat Act but regulates poultry and poultry products
* Egg Products Inspection Act: Assures that eggs and egg products distributed and consumed by the public are wholesome and properly labeled. Applies to shell eggs and egg products. Does not apply to plants which prepare cooked eggs or other food products made with eggs, such as mayonnaise
What are quats?
Quats: Non-corrosive, non-irritating sanitizers that may be used one high-touch surfaces, such as countertops and toilets. Quats are low cost, but not the most effective
List some foods that must be cooked to a minimum internal temperature of 155 degrees F for at least 15 seconds
The following foods should be cooked to a minimum internal temperature of 155 degrees F for 15 seconds:
* Ground meat, including beef, pork, or other meat
* Injected meat, including brined ham and flavor-injected roasts
* Mechanically tenderized meats
* Ratites, which are large, flightless birds, such as ostrich and emu
* Ground, chopped, or minced seafood
* Shell eggs hot-held for service
When holding hot or cold foods for service, how often should temperatures be checked?
Every 4 hours, but ideally every 2 hours
Hot and cold foods held for service should have their temperatures checked every 4 hours. Ideally, this should be 2 hours to allow for time to correct if needed. Foods should be discarded if not being held at the correct temperatures
Why should nail polish not be worn by foodservice employees
Nail polish can disguise dirt under the nails
False fingernails and nail polish are both inappropriate in the foodservice industry. False nails may break off and contaminate food. Nail polish can disguise dirt under the nails and may also flake off and contaminate food
A #8 scoop yields:
1/2 cup (4 ounces)
All scoops will have a number assigned to them. Scoop numbers are based on the number of level scoops it takes to fill a 32 ounce container
32 ounces / #8 scoop = 4 ounces
Converting to cups:
4 ounces / 8 ounces per cup = 0.5, or 1/2 cup
Explain what happens in the planning and the action stages of production scheduling
Production scheduling is the time sequence of events required by the production team to produce a meal, and this occurs in two stages:
* Planning: Forecasts are converted into quantity of each menu item to be prepared and the distribution of food products
* Action: Preparation of a production schedule by assigning each item to a specific employee with the time to start its preparation recorded on the schedule
A bakery sells cupcakes and had the following sales for the previous 7 days. Using a 7-day moving average, how many cupcakes should be made on the next Monday?
M: 35
Tu: 40
W: 35
Th: 50
F: 45
Sa: 55
Su: 55
45 cupcakes
Moving average is the average over a time period used to identify trends and helps with forecasting. The average of a set of numbers is taken, and this average becomes the new projected value for the next data point. The model “moves” where the first number is dropped off, and the new value is added to the set
Add up the totals for each day:
35 M + 40 Tu + 35 W + 50 Th + 45 F + 55 Sa + 55 Su = 315 total cupcakes sold over the previous 7 days
Find the average, and use this new number as the amount to make the following day:
315 total / 7 data points = 45 to make on Monday
Then, when projecting for Tuesday, the first Monday value (35) is dropped off, and the new value for Monday (45) is added, and then the moving average continues
Provide some characteristics of a steak cooked rare
Rare-cooked steaks will have an interior that is bright-red in the center, turning pinkish towards the exterior portion. The interior should be warm throughout, and the exterior should be soft to the touch. Rare-cooked steaks should have an internal temperature of 120 to 125 degrees F
List some examples of natural physical contaminants
Physical contamination is the presence in food of non-food items, such as metal, wood, dirt, glass, hair, or fingernails. Physical contamination can also be considered natural objects left in a food, such as bones from a fish, oat husks, raisin stems, or fruit pits and seeds. Physical contaminants may cause cuts, damage to teeth, or choking
Explain Class B fires and which fire extinguishers would be used for this class
Class B fires: Fires in flammable liquids (gasoline, petroleum oil, paint, lacquer) and gasses (propane, butane). Class B fires do not include fires involving cooking oils and grease. Extinguishers to use:
* Carbon dioxide
* Dry chemical
* Clean agent
* Cartridge operated dry chemical
List three biological toxins
Seafood toxin: May be a natural part of the fish (systemic toxin) or the fish may be contaminated with the toxin when it eats marine algae that have the toxin
Mushroom toxin: From wild mushrooms not meant for consumption
Plant toxin: From consuming toxic plants that were mistaken for the edible forms. May also be in the honey from bees who were allowed to harvest nectar from toxic plants
If no alterations are made when baking a cake at a higher altitude, what can happen to the cake?
The cake can collapse
At higher altitudes, gases expand more easily. This can lead to cakes and breads rising excessively. The structure of the baked product cannot support the weight of the baked good, and it collapses
Define the following terms:
* Ostomy
* Ileostomy
* Colostomy
* Stoma
Ostomy: Surgically-created opening in the abdomen to allow the passage of waste
Ileostomy: Opening of the ileum at the abdominal wall. Entire colon, rectum, and anus are removed
Colostomy: Opening of the colon at the abdominal wall. Rectum and anus are removed
Stoma: Term which generally refers to any opening in the body, including the mouth and anus. With regards to ostomies, the stoma is the opening itself
List and describe the four stages of bacterial growth
Bacterial growth stages:
* Lag phase: An adjustment period after bacteria are introduced to the food. Bacteria are getting ready to grow. Refrigerating foods keeps them in the lag phase
* Log phase: Bacteria reproduce by splitting in two, at which time they are known as “vegetative microorganisms”. Depending on how long a food is kept at unsafe temperatures, growth can be exponential
* Stationary phase: Bacteria continue to grow until conditions become unfavorable. In this phase, bacteria are growing as quickly as they are dying
* Death phase: When the population of dying bacteria outnumber the population of growing bacteria
Explain the dietary rules of Lent for Roman Catholics
Lent is the 40-day period of penance and reflection between Ash Wednesday and Easter Sunday. Catholics 14 years and older are bound to refrain from eating meats on Ash Wednesday, Good Friday, and every Friday during Lent. Meat refers to beef poultry, pork, lamb, etc. Eggs, fish and shellfish are deemed ok to be consumed on these days when meat is disallowed
A menu that rarely changes and the same foods are offered each day is known as a:
Static menus are those which rarely change. The same food is offered every day. This type of menu is typically used in various restaurants but may also be found in other foodservice operations, such as hospitals and nursing homes. Though, patients in a healthcare facility can become tired of the same food choices each day if the length of stay is over several days
Describe a selective menu
Selective menu: Menus that provide the patient with a choice of options for several dishes. For example, a patient may choose between baked fish or grilled chicken for the entree, and then broccoli or carrots for the vegetable. Selective menus generally rotate in cycles, such as 7-day, 10-day, or 14-day. If a 7-day selective menu is used, then every Monday, the same food choices will be offered. Tuesdays will contain different menu selections, and so on
Describe a cycle menu
Cycle menu: Includes a set of menus that rotate at various time intervals, such as weekly, monthly, or bimonthly. Some cycle menus utilize seasonality, where the facility can offer seasonal food items, such as fruits and vegetables in season. Cycle menus generally do not offer patients with item selections, so patients can become tired of the food choices with long hospital stays
If a patron orders off of a Table d’hote menu, what are they getting?
A complete meal at a set price
A Table d’hote menu is a menu which offers a complete meal at a set price. The patron is not provided with choices, such as he cannot choose between green beans and carrots as his vegetable
What is a market menu?
They may change readily, and shocase items that are around at a specific time of the year or time period. They also show items that are readily available.
Describe the Chinese philosophy of yin and yang
The Chinese population often follows the philosophy of yin and yang when cooking. Yin and yang is a concept used to describe how apparently opposite forces are in actuality complementary to each other.
Most foods can be separated into either being predominantly yin, predominantly yang, or a balance between the two. The foods are not solely determined by their physical temperature, rather, they are determines by multiple characteristics. Generally speaking, foods with a higher water content are considered cool, or yin, and foods with a higher energy content, mostly from fat, are considered warm, or yang. Yin foods are generally bitter, salty, and sour, whereas yang foods are generally sweet and pungent.
Provide examples of yin foods and examples of yang foods
The Chinese population often follows the philosophy of yin and yang when cooking. Yin and yang is a concept used to describe how apparently opposite forces are in actuality complementary to each other.
Some examples of yin foods include:
* Soy products, such as tofu and bean sprouts
* Crab
* Most fruits
* Vegetables, such as watercress, cucumbers, carrots, and cabbage
Some examples of yang foods include:
* Cooked meats, like duck and beef
* Warm spices, such as cinnamon, nutmeg, and ginger
* Alcohol
* Nuts
* Eggs
Rice is often considered a neutral food
Provide some examples of foods a Greek client may regularly consume
Greek cuisine is known for its emphasis on fresh, seasonal ingredients, olive oil, and Mediterranean flavors. Some commonly consumed foods include:
* Olive oil: A key component of the Mediterranean diet and is used in cooking, dressings, and dips. It is rich in monounsaturated fats and antioxidants vitamins E and K
* Fruits and vegetables: Tomatoes, cucumbers, olives, and figs are commonly consumed. These foods provide fiber and essential vitamins and minerals
* Yogurt: Greek yogurt is a popular dairy product in Greece, known for its thick and creamy texture. It is a good source of protein, calcium, and probiotics
Compare halal to haram
Halal: A term meaning allowable, permitted, or lawful. Halal refers to how animals were slaughtered and prepared to make meat products
Haram: The opposite of halal, meaning forbidden. Muslims use this term to refer to forbidden or disallowable foods, which include pork, carrion (the decaying flash of animals), any food containing blood, and alcohol
Describe Passover
Passover: A Jewish festival in celebration of the Jews’ freedom from slavery from Egypt. Passover occurs in the Spring, usually March to April and lasts for 7 to 8 days. The first night of Passover begins with a ceremonial dinner. The major dietary restriction during the week of Passover is the ban of leavened bread
List some forbidden foods for Mormons
They are not allowed to eat coffee or use it as an ingredient. No consumption of Tea or any other caffinated beverage. No use of alcohol and tobacco is allowed either.
What do the following Kosher symbols mean?
* OU
* P
* Parve
OU or K: The food manufacturing process was overseen by a rabbi who ensures the food met Jewish dietary laws
P: The food is Kosher for Passover
Parve, Parev, or Pareve: The food is neither meat or dairy
List the groups of people who are exempt from abstaining during Lent
Lent is the 40-day period of penance and reflection between Ash Wednesday and Easter Sunday. Catholics 14 years and older are bound to refrain from eating meats on Ash Wednesday, Good Friday, and every Friday during Lent.
Because of the need for high-quality nutrition, the Catholic Church deemed the following groups of people to be exempt from abstaining during Lent:
* Pregnancy and nursing women
* The ill
* The elderly
* Young children
It is preferred that Seventh Day Adventists follow a _______ diet
Seventh Day Adventists ideally follow a vegan diet, but many choose to follow a lacto-ovo-vegetarian diet where eggs and dairy are allowed, but it is recommended to limit in the diet to reduce cholesterol levels
