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DOMAIN 3 > Foodservice Systems > Flashcards

Foodservice Systems Flashcards

1
Q

Types of menus

A

No choice
Limited choice
Choice:
–> static/fixed/set: clients change daily; same menu items everyday
–> cycle/standing: menu items repeat in a sequence; school lunches
Restaurant
Commercial: convenience store, restaurant
Non-commercial: hospitals, schools

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2
Q

Menu Engineering – 4 categories of menu items

A
  1. STAR: high profit, high popularity
    - promote item
  2. PLOWHORSE: low profit, high popularity
    - try to increase price to make more profitable
  3. PUZZLE: high profit, low popularity
    - consider whether or not to continue offering it
  4. DOG: low profit, low popularity
    - consider eliminating
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3
Q

Surveying customers on a scale of extremely like to extremely disliked
-Facial scales for children and clients that speak a different language

A

Satisfaction Surveys

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4
Q

How often they would be willing to eat an item

A

Frequence of Acceptance

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5
Q

Amount of food left on the plate; self-reported; clients estimate

A

Plate waste

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6
Q

Analyzes and predicts an items sales; charts differences in demand and each tiems popularity in relation to other menu items

A

Popularity Index

= # of servings of item / Total # servings of all items in the category that day

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7
Q

Sales analysis ratio

A

Average check

= total sales / # customers served

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8
Q

To find things to improve on by comparing satisfaction levels to other facilities

A

Benchmarking

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9
Q

Buyer requests quotes on specific items for specific amounts and qualities from one or more suppliers –> order placed after considering price, quality and delivery
-When small amount is needed quickly

A

-Informal, Open Market purchasing

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10
Q

Submitting a written specification and quantity to vendors –> vendors submit prices –> bids are opened all at once and oder is placed with the LOWEST BID

A

Formal/Competitive Bid Buying

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11
Q

Using a single vendor for majority of purchases; high volume purchasing; saves time and money

A

Prime vending

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12
Q

Personnel in ONE office does ALL purchasing for ALL units in the organization; cost effecting and time saving

A

centralized purchasing

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13
Q

Separate units not related to a single management joint purchase (i.e. hospitals)
-Economic advantage of large volume purchasing

A

Group-Co-Op purchasing

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14
Q

Finding the quantity to order that minimizes purchasing and inventory cost; finding the most economic number of units to order

A

Economic Order Quantity

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15
Q

Short term forecast; moving average technique; all past usage is weight equally

A

Time series

= Add up last three months of cases of peaches needed / 3

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16
Q

Uses software to forecast; gives most recent values more weight; does NOT uniformely weight all observations

A

exponential smoothing average

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17
Q

Comes with shipment; should be compared against items received and the PO

A

Invoice

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18
Q

Dry Storage

A
  • dry, cool, dark, well-ventilated
  • 50-70 degrees F
  • cartons and shelves at least 6” above floor and away from walls
  • humidity maintained at 50-60%
  • Fresh F + V require highest humidity to be maintained due to higher H2o content (85-90%)
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19
Q

Refrigerated Storage

A

All potentially hazardous foods < 41 F

Frozen foods 0- (-10) F

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20
Q

Running record of balance on hand; updated each time an item is added or removed

A

perpetual inventory

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21
Q

Actual count of OH items at end of accounting period; counted as an ASSET on a balance sheet

A

physical inventory

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22
Q

Determines the point at which to re-order an item

A

Fixed order quantity inventory system

= (avg daily use)*(lead time) + safety stock

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23
Q

Stock can be depleted to safety level before new order is placed; establish a min and a max for the itme; amount of item ordered with be the SAME each time

A

Mini-Max Stock

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24
Q

ABC Inventory

A
  • A Items: vital; high value; most money spent on this per year; 15-20% of stock; 75-80% of annual purchases; usually protein foods (MEAT)
  • B ITEMS: moderate, medium value items
  • C ITEMS: trivial; low value; 60-65% of stock, only 5-10% of annual purchases
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25
Q

Pricing method based on most recent price paid for the item; tends to price inventory HIGH

A

FIFO

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26
Q

Pricing method using the oldest price paid for an item in inventory; usually underestimates the value of current inventory; common if taxes are paid on inventory

A

LIFO

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27
Q
  • Activity affected by temp and pH of the product; all are proteins
  • Role in ripening of fruit – converts starch to sugar
  • Acid lowers pH and decreases these proteins activity = decreased browning
A

Enzymes

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28
Q

Browning reactions

A
  • Enzymatic: cut surfaces of fruit

- Non-Enzymatic: maillard reaction; more rapid browning = increased pH/alkalinity, lower H2O content

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29
Q

Use of electrical magnetic vibrations to excite molecules of metal cooking surfaces; pan is generation of heat, no burner or flame; i.e. griddle

A

Induction Heat

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30
Q

Heat by contact; i.e. meat kept warm in a dish sitting on a heated pellet

A

Conduction heat

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31
Q

Heated air moved by fan

  • most energy efficient
  • can cook at lower temp for shorter time
  • even heat distribution
A

Convection heat (oven)

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32
Q

Infrared waves coming from glowing heat; i.e. charcoal, microwave, toaster

A

Radiation

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33
Q

Cooking that affects only H2O molecules; used in foodservice for prepared foods and on demand feeding; uneven Heat!!

A

Microwave

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34
Q

Steak on a grill or meat braising in steam kettle uses what type of heat?

A

Radiation AND conduction

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35
Q

Danger zone of bacteria

A

41-135 degrees F; bacteria grows best in moist, neutral pH environments/foods

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36
Q

Freezing

A

thaw potentially hazardous foods in fridge or submerge in running COLD water at 70 degrees or below; if thawed in microwave, cook immediately

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37
Q

Drying foods

A

Low water content, prevents growth of microorganisms

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38
Q

Canning

A
  • Foods last up to a year
  • High acid foods support low bacterial growth; low pH and high Acid –> use boiling water for canning
  • If pH high and acid Low, use pressure cooking
  • Additives: calcium compounds used a humectants
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39
Q

Humectants

A

retain moisture and increase tenderness and firmness; used in canning
-ex: calcium compounds

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40
Q

Scoop #12

A

2 3/4 oz portions

measure in 1/3 cup

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41
Q

Scoop #16

A

2 oz portion

measure in 1/4 cup

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42
Q

Scoop #60

A

Garnish
0.5 oz portion

1 Tbsp measurement

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43
Q

Ladels

A

1 oz portion

1/8 cup

44
Q

Used to schedule and control work; concerned with the TIME of production, not the cost

A

Ganntt Progress Chart

45
Q

PERT: Program Evaluation and Review Technique

A

Shows what activities must await completion of other tasks (predecessors) – what can be performed concurrently; an dhow long each task should take
*Critical Path = longest PW thru; helps determine labor cost because it gives MIN amout of time needed

46
Q

ALL prep done on premesis where meals are served; kitchen and patients in same hospital; used by most hospitals

A

Conventional

47
Q

Centralized conventional

A

Tray lines; how quickly can food be delivered

48
Q

Decentralized conventional

A

When long distance between kitchen and patients; bulk food delivered and trays set up in each unit

49
Q

Centralized (satellite) procurement and production; kitchen and patients in SEPARATE facilities
(+) economical, centralized large volume purchasing
(-) 9 critical control points

A

Commissary

50
Q

Cook + chill, cook + freeze; foods are preared on site then frozen/chilled for later use
(+) evens out work load
(-) high cost of equipment

A

Ready Prepared

51
Q

Purchase meals/food itmes completely prepared; only finishing touches done on site; no onsite production
(+) fewer employees, less equipment; only 4 critical control points
(-) higher food cost

A

Assembly Serve

52
Q

Transport hot foods at what temperature?

A

165-170 degrees

53
Q

Do not hold foods between what temperatures?

A

41-135 degrees

54
Q

Reheat foods to _____ for ______ second within _____ hour(s)

A

165 degrees for 15 seconds within 2 hours

55
Q

Cool leftover from _______ to _____ degrees within 2 hours then cool from _____ to ______ degrees within an additional 4 hours

A

From 135 to 70 degrees within two hours and then 70-41 degrees within an additional 4 hours

56
Q

Ideal temps for bacterial growth

A

70-125 degrees F

57
Q

Seat turnover in cafeteria =

A

customers / # seats

58
Q

seats needed in cafeteria =

A

(Turnover x Hours open) / customers needed

59
Q

If scramble system is too slow ….

A

add more stations

60
Q

Inspects all fresh and processed meat and poultry used in interstate, intrastate and foreign commerce

A

USDA’s Food Safety and Inspection Service (FSIS)

61
Q

Inspects all fish and fish products

A

US Dept of Commerce (National Marine Fisheries service)

62
Q

Concerned with infectious and contagious diseases, especiall shellfish
-contaminated shellfish can transmit hepatitis

A

Department of health and human services

63
Q

Protects nations health against all interstate impure and unsafe food, drugs, and cosmetics (EXCEPT MEAT, FISH, POULTRY, EGGS)

A

FDA - Food, Drug, and Cosmetic Act

64
Q

Specifies what must be on a food label

A

Nutrition Labeling and Education Act - FDA

65
Q

Label Regulations

A
  • Low cholesterol = < 20mg/serving

- Low calories = </= 1gm/serving

66
Q

Illness caused by a toxin formed in the food BEFORE consumption

A

Food intoxication

  • staphylococcus aureus
  • clostridium botulinum
  • costridium perfringens
  • bacillus cereus
67
Q

Due to large numbers of bacteria carried by food INTO GI Tract

A

Foodborne INFECTION

68
Q

Sources: foods high in protein; meat, poultry, eggs, cream pies, meat salads, sauces, gravies

  • Onset 1-7 hours after ingestion
  • Sx: N/V, pain, diarrhea, NO FEVER
  • TEMPERATURE ISSUE
A

Staphylococcus Aureus

69
Q

Sources: vacuum packed products, soil grown vegetables (i.e. potatoes), honey

  • Onset 4-36 hours
  • Sx: weakness, double vision, fatigue, diarrhea; affects CN (paralysis, inability to swallo, slurred speech), may be fatal in 3-10 days if not tx
  • ANAEROBIC
A

Clostridium botulinum

70
Q
  • Sources: improperly cooked and reheated, cooled slowly and reheated foods; meats, soupls, gravies, stews, casseroles
  • Onset 8-18 hours

Sx: N/V, abdominal pain, diarrhea

“The cafeteria bug”
ANAEROBIC

A

Clostridium perfringens

71
Q

-Sources: cereal crops, rice products, starchy foods (potatoes, pasta, cheese products)
casseroles, sauces, puddings, soups, pastries, meats, milk, vegetables, fish

  • Onset 30min-6 hours (emetic), 6-15 hours (diarrhea)
  • Sx: emetic (N/V), diarrhea
A

Bacillus cereus

72
Q
  • Sources: raw/undercooked meat and poultry, eggs, raw dairy, seafoods, melons
  • Onset 6-48 hours
  • Sx: Fever, N/V, chills, headache
A

Salmonella

73
Q
  • Source: intestinal contents of humans and animals
  • Onset 2-60 hours
  • Sx: fever, diarrhea
A

Streptococcus

74
Q
  • Sources: unwashed vegetables, fruits, hot dogs, lunch meat, cold cuts, coleslaw, raw milk, soft cheese
  • Grows between 34-113 degrees *can grow easily in fridge
  • High fatality rate in immunocompromised
  • May harm fetus
  • Widely distributed
A

Lysteria Monocytogenes

75
Q
  • Sources: raw/undercooked meat or poultry, raw milk, raw vegetables
  • Sx: abdominal pain, bloody diarrhea for 1-7 days
  • Common cause of gastroenteritis
A

Campylobacter jejuni

76
Q
  • Sources: raw or undercooked SEAFOOD
  • Onset 4-96 ours after ingestion
  • Sx: fever, vomiting, cramps, diarrhea
A

Vibrio paraemolyticus

77
Q
  • Sources: cold mixed salads (i.e. chicken, tuna, potato salads), raw veg, watermelon; hands not being washed during prep
  • Onset 12-50 hours
  • Sx: abdominal pain, diarrhea
A

Shigella

78
Q
  • Sources: rare/raw ground beef, uncooked F+V, raw milk, unpasteurized apple juice
  • Can survive freezing, high acidity and can grow in fridge
  • Sx: diarrhea, severe cramping
A

E.Coli

79
Q
  • Caused by poor personal hygiene
  • “Cruise ship illness”
  • Human feces, transmitted thru contaminated water, human contact, vegetables fertilized in manure
A

Norovirus

80
Q

Hazard Analysis Critical Control Point (HACCP)

A
  • Preventive approach to quality control
  • Identifies food hazards and high hazard jobs
  • CCP = critical control points where a loss of control would result in an unacceptable safely risk
81
Q

Foodservice CCP’s

A
  • Comissary = 9 ccp
  • Ready prepared = 8 ccp
  • conventional = 5 ccp
  • assembly serve = 4 ccp
82
Q

Occupational Safety and Health Act (OSHA)

A
  • minimum safety standards
  • inspects facilities to look for safety hazards (i.e. wet floors)
  • MSDS: material safety data sheet must be available on all chemicals
83
Q

Class B extinguisher

A

Most common in foodservice; used for flammable liquid gases and greases

84
Q

Most common chemicals used to sanitize surfaces that touch foods

A
  • Chorine
  • Iodine
  • Ammonia
85
Q

Sanitized surfaces

A

Immersion in chemical solution for > 60 seconds in water above lukewarm temp (75 degrees)

86
Q

Space in a foodservice layout is determined by ________

A

Market Form – the form of the foods being purchase (raw, prepared, part prepped?)

87
Q

Glazes tiles, 5’ 8” high, washable, impervious to moisture

A

Walls

88
Q

14-18’ high

A

ceilings

89
Q

Clay tiles/Quarry tiles

A

best to use for kitchen and high traffic area floors

90
Q

68 degrees F

A

ventilation in FS environment

91
Q

Lighting

A

-measured in “candles”
35-70 ft candles use din food prep area
increased intensity neede din localized work areas

92
Q

Aisle space in kitchen

A

Lane with 1 person = 40”
Lane with > 1 person = 50”
High traffic lane = 60”

93
Q

Best work area layout from a time and motion standpoint

A

Straight line

94
Q

Voltage, watts, type of current

A

Electrical specifications

95
Q

BTU _ british thermal unit

A

Gas specifications

96
Q

PSI (pounds per square inch)

A

steam specifications

97
Q

National Sanitation Foundation International (NSFI)

A
  • voluntary inspection of equipment

- assures that equipment complies with food safety sanitation standards and it is SAFE and easy to clean

98
Q

stainless steel

A
  • best material for FS equipment
  • GAUGE: the weight – the lower the gauge the thicker the metal; higher gauge = thinner
  • 10-14 gauge = most common for equipment
99
Q

Finish

A

the “luster of metals

-#1-7 the higher the finisher the higher the shine

100
Q

Temps for 3 compartment sinks:

  1. Wash =
  2. Rinse =
  3. Sanitize =
A
  1. 110-120
  2. warm water
  3. 170
101
Q

Mechanical dishwasher

A
  1. pre-rinse: 110-140; must be less than 140 to prevent protein from coagulating
  2. Wash 140-160; lower temps cause greasy dishes
  3. Rinse: 170-180 to sanitize
    - booster heater raises temp to sanitize
    - add drying agent to prevent water spots
102
Q

Steam cooking

A

Temp rises as pressure rises

  • PSI 15 = 250 F
  • PSI 0 = 212 F (boiling point)
103
Q

cooking small batches quickly

A

batch cooking

104
Q

by which costs associated with acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset

A

depreciation

105
Q

Proactive- focuses on prevention of errors in foodservice

A

Quality control

106
Q

Measurement of the quality of care provides to patients

A

Quality assurance

DOMAIN 3 (2 decks)

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