Foodservice Flashcards
Common cycle menus for hospital, longterm care, school
hospital 1-2 week
longterm 3-4
school 2 week with 4 options/day
What type of menu use in room service?
static
increases intake, decreases waste
table d’hote
meal at set price
Southeast Asians eat little…
dairy
need nondairy Ca source
Kosher
no pork, shellfish
no meat and dairy together
Chinese food thoughts
yin (cold) and yang (hot) foods
rice is neutral
Seventh day adventists prohibited foods
ovo-lacto-vegetarian (accept egg and milk)
no: caff, etoh, pork
Muslim prohibited foods
haram = pork, etoh, gelatin
fasting dawn to sunset during Ramadan
Roman Catholic prohibited foods
no meat on Fridays during lent
Food Code says the person in charge must
be able to id food allergens and symptoms
how much water to have on hand in disaster
1 gal/person/day for 3+ days
Steps in menu planning
dinner entree lunch entree starch salads, sides desserts breakfast
Menu psychology: where to place items we want to sell?
center of trifold
top and bottom of categories
Menu engineering: looks at, purpose
looks at popularity and profitability
purpose: encourage customers to buy certain things
STAR menu item
high profit, high popularity
promote!
DOG menu item
low profit, low popularity
remove!
PLOWHORSE menu item
low profit, high popularity
reduce portion or increase $ to make more profitable
PUZZLE menu item
high profit, low popularity
remove or reduce $
quantitative satisfaction meausre
plate wast study
Informal purchasing
small amount needed quickly
Formal bid buying
bid is contract
specs, go with lowest
Benefit of centralized purchasing
cost-effective
time-saving
Benefit of group/co-op purchasing
economic value in large volume
JIT purchasing
just in time
no inventory
First document in purchasing process
purchase requisition
internal
Who makes purchase order?
buyer
How much to purchase?
portion size x # of servings = EP
purchase amount = EP / %yield
How many servings from a raw product?
Raw wt x shrinkage = lost in cooking
Raw - loss = remaining
Convert remaining to oz and / by portion size
EOQ
economic order quantity
minimizes both inventory and purchasing cost
decrease cost by ordering as seldom as possible
Exponential smoothing forecasting
recent sales matter more than those long time ago
given more weight to recent
Dry storage temp and humidity
50-70 degrees
50-60% humidity
Produce stored at what humidity
85-90%
Physical inventory
end of month
all goods on hand
Fixed order quantity inventory
(avg daily need) x (lead time) + safety = order point
Par stock inventory
bring stock up to a certain level no matter current state of reduction
ABC
A products make up 20% of inventory but 80% of $
C is opposite
Bi middle
FIFO inventory value tends
price inventory high
uses recent prices
LIFO inventory value tends to
underestimate value of inventory
uses oldest prices
central ingredient room gives..
more control
inventory, production, quality, $
dispersions: gas in liquid
foam
dispersion: gas in solid
suspension
dispersion: liquid in solid
gel
dispersion: liquid in liquid
emulsion
dispersion: sold in liquid
sol
gravy
How to change degree of dispersion?
heat or beat
To store vegetables:
can low acid veggies in pressure cooker to get temp over 212 and kill botulism
What does blanching do?
kills enzymes so produce does not keep ripening
Maillard reaction environment
more with alkaline environment
sugar
>6 pH
Purpose of cream of tartar in angel food cake
white color
stabilizes foam
tender crumb
How to inhibit enzyme activity?
blanch or add acid
Good and bad heat conductors
good - copper, cast iron
bad - glass, stainless steel
induction heat
magnetic vibration excites molecules
radiation heat examples
infrared waves from glowing heat
gas, charcoal, microwave
Heat used in steak on grill and meat braising in steam jacketed kettle
conduction and radiation
meat analogs
soy, veggie protein
less fat than meat
seafood analogs
soy mixed with fish
Vegetable blends
incaparina, CSM
used to feed impoverished countries
Bacteria grow best on..
moist, neutral foods
What happens to food with salt added before freezing?
loss of flavor and fat rancidity
AW to limit bacteria growth
.70 - .90
Freeze drying
freeze first, then evaporate water without melting
“sublimation”
How to preserve fruits and pickles?
boiling water
pH is lower than 4.5
How to preserve vegetables?
pressure cooker
pH is over 4.5
Why are calcium compounds added to canned goods?
they are humectants, retain moisture
firm, tender
Irradiation
cold sterilization
meat irradiated when frozen to prevent off-taste
not for milk
How are acids used in food preservation?
denature bacterial proteins
How do sugar/salt help in food preservation?
make water unavailable
BHA and BHT
preserve fat
antioxidants
Production schedule
what to do when
Scoop # equation
divide scoop number into 32
32/ scoop # 12 = 2.67 oz
Larger scoop number, gives what portion
smaller portion
higher yield
60 scoop is used for….
garnish, 1 Tbsp
Gantt chart focus
time, not cost
PERT and CPM used in what functions of management?
planning and control
What is CPM?
critical path method
what must be done first
the critical path is the longest. determines time to completion
Qualitative food measures
sensory
organoleptic measures
Paired comparison vs triangle test
paired = compare a quality of two items triangle = which two are the same
Affective food test measures
preference, acceptance
Flavor profile method
trained panel
Penetrometer
objective
tender/firm, custards
Viscosimeter
objective
incline plane or rotational
liquids
line-spread test
objective
viscosity
flat surface
specific gravity
objective
compare lightness of a product, foams
volume and weight!!
counting/measuring lumps
objective measure
Conventional production good/bad
prep and serve same place and day
adv: adaptable to preference, menu flexibility, low distribution $
Disadv: stressful, need all equipment and labor
Delivery meal service types
centralized - trays set up near production, moved on carts
decentralized - distance from kitchen, tray set up near customer. requires double on all equipment and people
Commissary adv and disadvantages?
food prep area and pt. are in different facilities. frozen, chilled, or hot-held prior to delivery
Adv: uniform quality, large-volume purchasing, one staff/equipment
Disadv: 9 CCP
Ready prepared adv and disadvantages?
cook-chill, cook-freeze, not for immediate service
Prep and service are different times!
Adv: liberal production schedule, decrease job stress
Disadv: cost or equipment, space
How long to store chilled food?
blast chilled 1-5 days
tumbled chilled 45 days
cook freeze 3-4 months
How fast to chill bulk foods?
down to 37F in 90 minute
Assembly-serve adv and disadvantages?
purchase prepared, portioned frozen reheat assemble "kitchenless kitchen" Adv: low labor, no skilled, low equipment Disadv: limited menu, low quality
How many CCP in assembly-serve?
4
Reheat to what temperatures?
165 for 15 seconds within 2 hours
Cooling time/temp for leftovers?
70F within 2 hours
40F within additional 4 hours
how to serve many in cafeteria?
hollow square, scramble
25/min with repeat customers
add station when too slow
Seat turnover equation
customers/total seats
Need seating for 3.5 hr. Seat turnover is 1.5/hr. Need to seat 250. How many seats do we need?
3.5 x 1.5 = 5.25
250/5.25 = 48 seats needed
Who watches meat, poultry, eggs?
USDA Food Safety Inspection Service (FSIS)
Who watches fish?
US Dept. of Commerce
National Marine Fisheries Services (NMFS)
Who watches everything but meat, fish, eggs?
FDA
Center for Food Safety and Applied Nutrition CFSAN
Who watches shellfish on the interstate?
FDA CFSAN
Problems with shellfish and who watches it?
hepatitis
PHS Public Health Services (also watch milk)
Delaney clause
remove carcinogens in market
Who controls imitation or substitute foods?
FDA
low kcal
40
low sodium
140
low fat
3
gluten free
<20 ppm
Who watches water, chemicals, and pesticides?
EPA
Staph aureus
toxin
reheated and pro foods
1-7 hours
no fever
Clostridium botulinum
toxin, anaerobic soil, intestinal tract 4-36 hrs CNS, double vision, fatal honey
Clostridium perfringens
toxin, anaerobic
intestinal tracts
N/V/D
Cafeteria bug, improper heating/cooling/holding
Bacillus cereus
toxin
30 minutes
V/D
starch foods, fried rice
Salmonella
infection 6 - 48 onset 2-3 day duration fever/N/V poultry, eggs, melons
Streptococcus
infection
intestines of human and animal
poor hygiene, poor food holding
Listeria monocytogenese
infection
grows 34-113F
hot dogs, deli meats, raw milk
harms fetus, encephalitis, meningitis
Camp jejuni
infection
Cow, sheet, pig, chicken
bloody diarrhea
Watch cross contamination
Shigella
infection
feces -> hands -> salads
bloody diarrhea
E. coli
infection
survives cold, freezing, and acid
Norovirus
infection
poor hygiene
ice cubes, ready to eat foods
Most critical elements of food safety
time/temp
hand washing
Classes of recalls
1 - reasonable probability of sickness/death
2 - remote probability of adverse health
3 - no health effects (plastic in food)
Critical control points commissary
9
Critical control points ready-prepare
8
Critical control points conventional
5
Critical control points assembly-serve
4
OSHA sets
minimum safety standards
record keeping on accidents
inspection for hazards
Fires extinguishers
A - triangle, paper/wood
B- square, liquid/gas/grease
C- circle, electrical
K- commercial kitchen fires, really hot oil
What can be used on first A, B, or C?
multipurpose dry chemical
Most common surface cleaners
Chlorine
Iodine
Quarternary ammonia
pH and concentration matters
First step to correct failed sanitization?
assess
time/temp code for sanitation
chemical solution for 60+ seconds in temp 75+F
Prospectus includes
planning
team, feasibility, analyze menu
What determines space required in kitchen?
market form of food
What determines kitchen equipment?
menu
Kitchen walls
glazed tile to 5’8”
Kitchen floors
unglazed red clay tiles
non-porous quarry tiles
Dining floors
asphalt
Kitchen temp
68F with fan system
Lighting measured in
foot candles
>70 in food prep, cutting
Kitchen aisle widths?
1 person - 40”
2+ or moving equipment - 50”
main traffic - 60”
Best work area layout for time and motion?
straight line
National Sanitation Foundation International inspects…
Equipment (voluntary)
makes sure safe
Who checks electrical equipment?
Underwriter’s Laboratories (UL)
Stainless steel strength
lower gauge = stronger
Finish of metals
higher numbers = higher polish
What luster to use on tables and counters?
4
Rules of the 3 compartment sink
Wash - 110-120F
Rinse
Sanitize - 170F for 30 seconds or chemical
Air dry
Rules of mechanical dish washing
Pre-rinse - 110-140F to liquify fat and remove food
Wash - 140-160F
Rinse - 170-180F sanitizes
What happens when wash temp is too low?
greasy dishes
How to prevent water spots?
drying agent
Low energy chemical dish machine leads to
no booster heat (water at 140)
longer wash time and more chemicals
longer drying time
What adjustment needed for hard water?
more detergent
Use what oven with large volume baking?
rotary
Why use high pressure steamers?
small batches quickly
reduce holding time
How many PSIs for higher pressure cooking?
15 PSI = 250F
Straight line depreciation
annual depreciation
(cost - salvage) / years of life
For sustainability in new design follow up guidelines?
LEED Leadership in energy and environmental design
