Food Service Systems & Food Preparation and Service Flashcards
What are the four major types of food service systems?
Conventional, ready-prepared (cook/chill, cook/freeze), commissary, and assembly/serve.
What is a key advantage of the assembly/serve system?
Labour savings, procurement efficiencies, and minimal equipment requirements.
The ___ food service system involves preparing meals in advance, chilling or freezing them, and storing for later use.
Ready-prepared.
A commissary system uses a ___ kitchen to deliver prepared food to remote serving units.
Central production.
The ready-prepared system is like meal prepping at home. Why?
Both involve cooking meals in advance, storing them, and reheating when needed for convenience.
A hospital wants to centralise food production to save costs and reduce duplication. Which food service system would be most appropriate?
Commissary system.
Picture a restaurant where meals are cooked and served in the same facility without long holding times. What food service system is this?
Conventional system.
What are the steps in the assembly/serve system?
Purchase fully prepared foods → Store → Assemble → Heat → Serve.
What temperature must hot-held food be maintained at?
70°C or higher.
Name one disadvantage of the cook hot-hold method.
Potential for food quality degradation over time.
Cook hot-hold is suitable for ___ where a continuous flow of food is required.
Buffets, cafeterias, and banquet events.
Why is cook fresh preferred in restaurants?
It minimises holding times, maximising quality and taste.
What is a disadvantage of the cook fresh method?
Increased labour costs and longer wait times for customers.
Cook fresh food is prepared ___ and served while still hot and fresh.
To order or shortly before serving.
What is the maximum storage time for chilled food in a cook chill system?
5 days, including production and consumption.
What is the required reheating temperature for chilled food?
Greater than 70°C.
Chilled food must be stored below ___ to prevent bacterial growth.
3°C.
If chilled food rises to ___ during storage, it must be used within 12 hours.
5-10°C.
A caterer needs a workflow that balances production time and can store food safely for a few days. What preparation method would be ideal?
Cook chill.
What is the required storage temperature for frozen food in a cook freeze system?
-18°C.
Why does the cook freeze method allow better inventory management?
It extends shelf life, reducing food waste.
Food in the cook freeze system must be reheated to ___ before serving.
70°C.
___ thawing is required to ensure food remains safe to eat.
Gradual or controlled.
What is the ideal temperature for plated meals in a chilled plating system?
Between 0-5°C.
Why is rethermalization crucial in cold food plating?
It raises food temperatures to at least 70°C to ensure safety.
List the stages of cold food plating.
Plate food → Maintain temp 0-5°C → Transport at 3°C → Rethermalize to 70°C.
What factors influence the choice of food service system?
Cost comparisons, food availability, quality & nutrition, customer preferences, equipment & space requirements, energy usage, labour availability & costs.
Which food service system prepares meals in the same facility with basic ingredients and short holding times?
Conventional system.
What is the main advantage of the ready-prepared system?
Workload balance, reduced labour costs, and improved quality control.
What is a key disadvantage of the assembly/serve system?
Limited menu variety and potential issues with product quality and customer acceptance.
In the ___ system, food is prepared in advance, chilled or frozen, and stored for later use.
Ready-prepared.
The ___ system relies on central production and distribution to remote units for final preparation.
Commissary.
The ___ system eliminates on-site production by using fully prepared foods.
Assembly/serve
The commissary system is like a factory assembly line. Why?
It centralises production, then distributes parts (food) to remote locations for final assembly.
The ready-prepared system is like freezing leftovers for the week. Why?
It allows advance preparation and storage for later reheating.
A large hospital with multiple sites wants to reduce duplication of cooking efforts and save costs. Which food service system is ideal?
Commissary system.
A small café with limited storage and no cooking equipment wants to offer meals quickly. Which food service system should they use?
Assembly/serve system.
Picture a cafeteria where all meals are cooked in advance and stored chilled until reheating. Which system is this?
Ready-prepared system.
List the sequence of operations in the assembly/serve system.
Purchase fully prepared foods → Store → Assemble → Heat → Serve.
What is the primary purpose of hot-holding food?
To maintain food at a hot temperature (≥70°C) until serving.
Name two challenges associated with the cook hot-hold method.
Potential food quality degradation and food safety concerns if holding temperatures are not maintained.
Cook hot-hold is used where a ___ flow of food is required, such as in buffets or banquet events.
Continuous.
Why does cook fresh often result in better-tasting meals?
Food is prepared and served hot without long holding times.
What is a disadvantage of cook fresh during peak meal periods?
It can lead to longer wait times and higher labour costs.
Cook fresh food is typically prepared ___ before serving, ensuring minimal holding times.
Shortly.
What is the critical storage temperature for cook chill food?
Below 3°C.
What happens if chilled food rises above 10°C during storage?
It must be discarded to prevent foodborne illnesses.
Reheated chilled food should be served hot and kept at a safe temperature of ___ for no longer than 1 hour.
≥70°C.
How is cook freeze different from cook chill in terms of storage?
Cook freeze food is stored at -18°C for an extended shelf life.
What is the recommended thawing temperature range for cook freeze items?
Between 0°C and 4°C.
Cook freeze allows better inventory management because it has an ___ shelf life compared to cook chill.
Extended.
What is the acceptable temperature range for chilled plated meals?
Between 0°C and 5°C.
Why must rethermalization raise food temperatures to 70°C within 1.5 hours?
To ensure food safety by eliminating harmful bacteria.
What are the steps in preparing and serving chilled plated meals?
Plate food → Store at 0-5°C → Transport at 3°C → Rethermalize to ≥70°C.
