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RD Exam > Foodservice > Flashcards

Foodservice Flashcards

1
Q

Common cycle menus for hospital, longterm care, school

A

hospital 1-2 week
longterm 3-4
school 2 week with 4 options/day

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2
Q

What type of menu use in room service?

A

static

increases intake, decreases waste

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3
Q

table d’hote

A

meal at set price

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4
Q

Southeast Asians eat little…

A

dairy

need nondairy Ca source

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5
Q

Kosher

A

no pork, shellfish

no meat and dairy together

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6
Q

Chinese food thoughts

A

yin (cold) and yang (hot) foods

rice is neutral

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7
Q

Seventh day adventists prohibited foods

A

ovo-lacto-vegetarian (accept egg and milk)

no: caff, etoh, pork

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8
Q

Muslim prohibited foods

A

haram = pork, etoh, gelatin

fasting dawn to sunset during Ramadan

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9
Q

Roman Catholic prohibited foods

A

no meat on Fridays during lent

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10
Q

Food Code says the person in charge must

A

be able to id food allergens and symptoms

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11
Q

how much water to have on hand in disaster

A

1 gal/person/day for 3+ days

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12
Q

Steps in menu planning

A 
dinner entree
lunch entree
starch
salads, sides
desserts 
breakfast
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13
Q

Menu psychology: where to place items we want to sell?

A

center of trifold

top and bottom of categories

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14
Q

Menu engineering: looks at, purpose

A

looks at popularity and profitability

purpose: encourage customers to buy certain things

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15
Q

STAR menu item

A

high profit, high popularity

promote!

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16
Q

DOG menu item

A

low profit, low popularity

remove!

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17
Q

PLOWHORSE menu item

A

low profit, high popularity

reduce portion or increase $ to make more profitable

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18
Q

PUZZLE menu item

A

high profit, low popularity

remove or reduce $

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19
Q

quantitative satisfaction meausre

A

plate wast study

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20
Q

Informal purchasing

A

small amount needed quickly

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21
Q

Formal bid buying

A

bid is contract

specs, go with lowest

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22
Q

Benefit of centralized purchasing

A

cost-effective

time-saving

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23
Q

Benefit of group/co-op purchasing

A

economic value in large volume

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24
Q

JIT purchasing

A

just in time

no inventory

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25
Q

First document in purchasing process

A

purchase requisition

internal

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26
Q

Who makes purchase order?

A

buyer

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27
Q

How much to purchase?

A

portion size x # of servings = EP

purchase amount = EP / %yield

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28
Q

How many servings from a raw product?

A

Raw wt x shrinkage = lost in cooking
Raw - loss = remaining
Convert remaining to oz and / by portion size

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29
Q

EOQ

A

economic order quantity
minimizes both inventory and purchasing cost
decrease cost by ordering as seldom as possible

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30
Q

Exponential smoothing forecasting

A

recent sales matter more than those long time ago

given more weight to recent

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31
Q

Dry storage temp and humidity

A

50-70 degrees

50-60% humidity

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32
Q

Produce stored at what humidity

A

85-90%

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33
Q

Physical inventory

A

end of month

all goods on hand

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34
Q

Fixed order quantity inventory

A

(avg daily need) x (lead time) + safety = order point

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35
Q

Par stock inventory

A

bring stock up to a certain level no matter current state of reduction

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36
Q

ABC

A

A products make up 20% of inventory but 80% of $
C is opposite
Bi middle

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37
Q

FIFO inventory value tends

A

price inventory high

uses recent prices

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38
Q

LIFO inventory value tends to

A

underestimate value of inventory

uses oldest prices

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39
Q

central ingredient room gives..

A

more control

inventory, production, quality, $

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40
Q

dispersions: gas in liquid

A

foam

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41
Q

dispersion: gas in solid

A

suspension

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42
Q

dispersion: liquid in solid

A

gel

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43
Q

dispersion: liquid in liquid

A

emulsion

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44
Q

dispersion: sold in liquid

A

sol

gravy

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45
Q

How to change degree of dispersion?

A

heat or beat

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46
Q

To store vegetables:

A

can low acid veggies in pressure cooker to get temp over 212 and kill botulism

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47
Q

What does blanching do?

A

kills enzymes so produce does not keep ripening

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48
Q

Maillard reaction environment

A

more with alkaline environment
sugar
>6 pH

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49
Q

Purpose of cream of tartar in angel food cake

A

white color
stabilizes foam
tender crumb

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50
Q

How to inhibit enzyme activity?

A

blanch or add acid

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51
Q

Good and bad heat conductors

A

good - copper, cast iron

bad - glass, stainless steel

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52
Q

induction heat

A

magnetic vibration excites molecules

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53
Q

radiation heat examples

A

infrared waves from glowing heat

gas, charcoal, microwave

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54
Q

Heat used in steak on grill and meat braising in steam jacketed kettle

A

conduction and radiation

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55
Q

meat analogs

A

soy, veggie protein

less fat than meat

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56
Q

seafood analogs

A

soy mixed with fish

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57
Q

Vegetable blends

A

incaparina, CSM

used to feed impoverished countries

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58
Q

Bacteria grow best on..

A

moist, neutral foods

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59
Q

What happens to food with salt added before freezing?

A

loss of flavor and fat rancidity

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60
Q

AW to limit bacteria growth

A

.70 - .90

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61
Q

Freeze drying

A

freeze first, then evaporate water without melting

“sublimation”

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62
Q

How to preserve fruits and pickles?

A

boiling water

pH is lower than 4.5

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63
Q

How to preserve vegetables?

A

pressure cooker

pH is over 4.5

64
Q

Why are calcium compounds added to canned goods?

A

they are humectants, retain moisture

firm, tender

65
Q

Irradiation

A

cold sterilization
meat irradiated when frozen to prevent off-taste
not for milk

66
Q

How are acids used in food preservation?

A

denature bacterial proteins

67
Q

How do sugar/salt help in food preservation?

A

make water unavailable

68
Q

BHA and BHT

A

preserve fat

antioxidants

69
Q

Production schedule

A

what to do when

70
Q

Scoop # equation

A

divide scoop number into 32

32/ scoop # 12 = 2.67 oz

71
Q

Larger scoop number, gives what portion

A

smaller portion

higher yield

72
Q

60 scoop is used for….

A

garnish, 1 Tbsp

73
Q

Gantt chart focus

A

time, not cost

74
Q

PERT and CPM used in what functions of management?

A

planning and control

75
Q

What is CPM?

A

critical path method
what must be done first
the critical path is the longest. determines time to completion

76
Q

Qualitative food measures

A

sensory

organoleptic measures

77
Q

Paired comparison vs triangle test

A 
paired = compare a quality of two items
triangle = which two are the same
78
Q

Affective food test measures

A

preference, acceptance

79
Q

Flavor profile method

A

trained panel

80
Q

Penetrometer

A

objective

tender/firm, custards

81
Q

Viscosimeter

A

objective
incline plane or rotational
liquids

82
Q

line-spread test

A

objective
viscosity
flat surface

83
Q

specific gravity

A

objective
compare lightness of a product, foams
volume and weight!!

84
Q

counting/measuring lumps

A

objective measure

85
Q

Conventional production good/bad

A

prep and serve same place and day
adv: adaptable to preference, menu flexibility, low distribution $
Disadv: stressful, need all equipment and labor

86
Q

Delivery meal service types

A

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

87
Q

Commissary adv and disadvantages?

A

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

88
Q

Ready prepared adv and disadvantages?

A

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

89
Q

How long to store chilled food?

A

blast chilled 1-5 days
tumbled chilled 45 days
cook freeze 3-4 months

90
Q

How fast to chill bulk foods?

A

down to 37F in 90 minute

91
Q

Assembly-serve adv and disadvantages?

A 
purchase prepared, portioned frozen
reheat assemble
"kitchenless kitchen"
Adv: low labor, no skilled, low equipment
Disadv: limited menu, low quality
92
Q

How many CCP in assembly-serve?

A

4

93
Q

Reheat to what temperatures?

A

165 for 15 seconds within 2 hours

94
Q

Cooling time/temp for leftovers?

A

70F within 2 hours

40F within additional 4 hours

95
Q

how to serve many in cafeteria?

A

hollow square, scramble
25/min with repeat customers
add station when too slow

96
Q

Seat turnover equation

A

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

97
Q

Who watches meat, poultry, eggs?

A

USDA Food Safety Inspection Service (FSIS)

98
Q

Who watches fish?

A

US Dept. of Commerce

National Marine Fisheries Services (NMFS)

99
Q

Who watches everything but meat, fish, eggs?

A

FDA

Center for Food Safety and Applied Nutrition CFSAN

100
Q

Who watches shellfish on the interstate?

A

FDA CFSAN

101
Q

Problems with shellfish and who watches it?

A

hepatitis

PHS Public Health Services (also watch milk)

102
Q

Delaney clause

A

remove carcinogens in market

103
Q

Who controls imitation or substitute foods?

A

FDA

104
Q

low kcal

A

40

105
Q

low sodium

A

140

106
Q

low fat

A

3

107
Q

gluten free

A

<20 ppm

108
Q

Who watches water, chemicals, and pesticides?

A

EPA

109
Q

Staph aureus

A

toxin
reheated and pro foods
1-7 hours
no fever

110
Q

Clostridium botulinum

A 
toxin, anaerobic
soil, intestinal tract
4-36 hrs
CNS, double vision, fatal
honey
111
Q

Clostridium perfringens

A

toxin, anaerobic
intestinal tracts
N/V/D
Cafeteria bug, improper heating/cooling/holding

112
Q

Bacillus cereus

A

toxin
30 minutes
V/D
starch foods, fried rice

113
Q

Salmonella

A 
infection
6 - 48 onset
2-3 day duration
fever/N/V
poultry, eggs, melons
114
Q

Streptococcus

A

infection
intestines of human and animal
poor hygiene, poor food holding

115
Q

Listeria monocytogenese

A

infection
grows 34-113F
hot dogs, deli meats, raw milk
harms fetus, encephalitis, meningitis

116
Q

Camp jejuni

A

infection
Cow, sheet, pig, chicken
bloody diarrhea
Watch cross contamination

117
Q

Shigella

A

infection
feces -> hands -> salads
bloody diarrhea

118
Q

E. coli

A

infection

survives cold, freezing, and acid

119
Q

Norovirus

A

infection
poor hygiene
ice cubes, ready to eat foods

120
Q

Most critical elements of food safety

A

time/temp

hand washing

121
Q

Classes of recalls

A

1 - reasonable probability of sickness/death
2 - remote probability of adverse health
3 - no health effects (plastic in food)

122
Q

Critical control points commissary

A

9

123
Q

Critical control points ready-prepare

A

8

124
Q

Critical control points conventional

A

5

125
Q

Critical control points assembly-serve

A

4

126
Q

OSHA sets

A

minimum safety standards
record keeping on accidents
inspection for hazards

127
Q

Fires extinguishers

A

A - triangle, paper/wood
B- square, liquid/gas/grease
C- circle, electrical
K- commercial kitchen fires, really hot oil

128
Q

What can be used on first A, B, or C?

A

multipurpose dry chemical

129
Q

Most common surface cleaners

A

Chlorine
Iodine
Quarternary ammonia
pH and concentration matters

130
Q

First step to correct failed sanitization?

A

assess

131
Q

time/temp code for sanitation

A

chemical solution for 60+ seconds in temp 75+F

132
Q

Prospectus includes

A

planning

team, feasibility, analyze menu

133
Q

What determines space required in kitchen?

A

market form of food

134
Q

What determines kitchen equipment?

A

menu

135
Q

Kitchen walls

A

glazed tile to 5’8”

136
Q

Kitchen floors

A

unglazed red clay tiles

non-porous quarry tiles

137
Q

Dining floors

A

asphalt

138
Q

Kitchen temp

A

68F with fan system

139
Q

Lighting measured in

A

foot candles

>70 in food prep, cutting

140
Q

Kitchen aisle widths?

A

1 person - 40”
2+ or moving equipment - 50”
main traffic - 60”

141
Q

Best work area layout for time and motion?

A

straight line

142
Q

National Sanitation Foundation International inspects…

A

Equipment (voluntary)

makes sure safe

143
Q

Who checks electrical equipment?

A

Underwriter’s Laboratories (UL)

144
Q

Stainless steel strength

A

lower gauge = stronger

145
Q

Finish of metals

A

higher numbers = higher polish

146
Q

What luster to use on tables and counters?

A

4

147
Q

Rules of the 3 compartment sink

A

Wash - 110-120F
Rinse
Sanitize - 170F for 30 seconds or chemical
Air dry

148
Q

Rules of mechanical dish washing

A

Pre-rinse - 110-140F to liquify fat and remove food
Wash - 140-160F
Rinse - 170-180F sanitizes

149
Q

What happens when wash temp is too low?

A

greasy dishes

150
Q

How to prevent water spots?

A

drying agent

151
Q

Low energy chemical dish machine leads to

A

no booster heat (water at 140)
longer wash time and more chemicals
longer drying time

152
Q

What adjustment needed for hard water?

A

more detergent

153
Q

Use what oven with large volume baking?

A

rotary

154
Q

Why use high pressure steamers?

A

small batches quickly

reduce holding time

155
Q

How many PSIs for higher pressure cooking?

A

15 PSI = 250F

156
Q

Straight line depreciation

A

annual depreciation

(cost - salvage) / years of life

157
Q

For sustainability in new design follow up guidelines?

A

LEED Leadership in energy and environmental design

RD Exam (5 decks)

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