Foodservice Systems Flashcards
(108 cards)
1
Q
Name the shelf life of canned goods
A
1 year
2
Q
Describe the formula for labor cost percent
A
labor cost % = [labor cost/sales] x 100
3
Q
If you are unsure that food is safe, what should you do?
A
Throw it out
4
Q
What is used to determine food cost?
A
Direct costs, food cost percent, cost of raw food and labor costs
(not included= indirect costs; ie electricity and utilities)
5
Q
When there are changes being made in the kitchen, when is the best time to involve the employees?
A
In the beginning
6
Q
Describe the formula for determining/estimated food cost percent
A
food cost % = food selling price x 100
7
Q
A hospital produces 600 meals per day. It takes 15 minutes to make 1 meal. How many FTEs would be needed for 1 week?
A
26.25 FTEs
see answer sheet
8
Q
If the salad prep can make 35 salads in 30 minutes, how many salads can he make in 4 hours?
A
280 salads in 4 hours.
see answer sheet
9
Q
Using a #16 scoop, how many quarts of batter would you use to make 144 muffins?
A
9 quarts
see answer sheet
10
Q
If an employee works 8 hours a day, but takes 4 unscheduled 15-min breaks, what is their productivity?
A
87.5%
see answer sheet
11
Q
Pre-diced tomatoes cost $0.75 per lb. A bulk order of whole tomatoes cost $18 for 50 lbs. Th yield is 75%. It takes an employee 1.5 hours to clear and core the tomatoes. The employee earns %5.85/hr. Is it more cost efficient to buy pre-diced or whole tomatoes?
A
0.71 centers E.P.
It is cheaper to buy in bulk and process manually.
See answer sheet
12
Q
Define revenue
A
money obtained from goods and services
13
Q
Name the primary control of the food service system
A
the menu. It is important to unify the menu to meet the needs of all clients to control costs.
14
Q
Define a cooperative (“co-op”) in the purchasing arena
A
small facilities purchase items together to increase purchasing power, therefore, decreasing cost of the products
15
Q
What must be included on a standardized recipe?
A
- ingredients
- procedure for combining ingredients
- yield of recipe
16
Q
How many 1 cup servings are in a case of #10 cans?
A
~75.
There are 6 cans to a case of #10 cans. 1 #10 can weighs ~6.5 lbs. 6 cans x 6.5 lbs = 39 lbs per case 39 x 16 oz = 624 oz per can 624 oz/8 oz in a cup = 78 or (apprx 75)
17
Q
Describe the effect of a “too humid” environment on food
A
caking or molding can occur
18
Q
Name the appropriate length of time to wash your hands
A
Apprx 30 seconds
- scrubs hands with soapy water for 20 seconds
- dry hands with a clean towel
- use another clean, dry towel to turn of the water
19
Q
Describe how to determine which scoop to use when portioning
A
the number of each scoop determines how many servings per quart (or 32 oz).
a #8 scoop contains 8 servings per quart. There are 32 oz in a quart, so 32/8 = 4 oz portions.
20
Q
Name the area where a hand sink is mandatory in the kitchen/serving line.
A
a hand sink must be available in the production area of the kitchen
21
Q
Leftovers should be heated to what temp?
A
165 degrees F
22
Q
What temp should coffee be served?
A
180-190 degrees F (this is a quality issue, not a food safety issue)
23
Q
Name the highest energy -using piece of equipment in the kitchen
A
deep fat fryer
24
Q
What material works best on walls in the kitchen?
A
washable and non-porous materials (ie glazed tiles)
25
Name the recommended humidity for storage of fresh fruits and vegetables
85-95% (helps retain water content)
26
Name the recommended humidity of dry goods storage
50-60%
27
If you discover that a mistake has been made, what is the first thing to do?
check if you made the mistake first
28
Name the purpose of a hot pellet
it is sued to keep food trays warm during transport and delivery
29
When is it appropriate to release information of seals bids during formal bidding?
after the award of the bid has been decided
30
Describe the difference between a line and a staff position
Line: direct contact with the department (inside the dept)
Staff: indirect contact with the dept (outside with dept)
31
What do you do in emergency situations; "Boil Water Advisory" or tornado warning?
check the disaster plan for complete instructions
32
Describe the formula for food cost percent
food cost % = [food cost/sales] x 100
33
Describe the formula for determining E.P.
E.P. = A.P. x % yield
34
Describe the formula for determining A.P.
A.P. = E.P./ % yield
35
You are planning the budget for next year. It is estimated that food costs will increase by 5%, labor costs by 12% and overhead by 5%. Given the following information, calculate the budget.
Sales= $1,000,000
Labor Costs= 40%
Food Cost = 40%
Overhead costs = 20%
New budget is $1,078,000
**see answer sheet**
36
If raw food cost is $0.15, what is the selling price? The food cost percentage is 20%.
0.75 cents
**see answer sheet**
37
The census if 400 w/ 8 employees on the tray-line that runs 1.5 hours; how many trays per minute would you serve?
4.44 trays per min
**see answer sheet**
38
The cafeteria has an annual food cost of $300,000, and it maintains an average inventory of $14,000. What is the inventory turnover figure for the cafeteria?
21.4 or 21 inventory turnover
**see answer sheet
39
How many FTEs would it take to cover 12 positions, 8 hours/d, 7 days/wk?
17
**see answer sheet
40
Name ways RDs promote sustainability
1. dietary variety
2. food produces with fewer inputs
3. consumption of locally produced foods
4. alternative protein sources
5. economic food purchasing
41
Define the breakeven point
Fixed cost/ (variable cost/sales)
Sales volumes necessary to generate a zero balance or the point where sales and cost are equal
42
Inventory on Sept 1 was $12,585. Inventory on Sept 30 was $5,861. Food purchases for the month we $35,124 and total meals served equaled 120,000. What is the costs of goods sold? What is the cost per meal?
$41,848 COGS
34.9 cents per meal
**see answer sheet**
43
Describe the formula to determine selling price
selling price = food cost/food cost %
44
Describe the difference between non-selective and selective menus
Non-selective offers no choice; everyone receives the same menu (best used for small facilities.
Selective menu offers several items; increases customer satisfaction (larger facilities can usually offer this)
45
Describe the American Disabilities Act
A law requiring accommodations of handicapped employees unless undue hardship
46
What should always be done first when an employee gets hurt?
Seek medical attention and fill out an incident report
47
What must be done each day to maintain the dish machine?
Empty, breakdown and clean the dish machine daily
48
Name an advantage of buffet style of service
most labor efficient
49
What does a triangle, square and circle represent on a fire extinguisher?
Triangle or an "A"= wood, paper, rags and ordinary combustibles
Square or a "B" = gas, grease, oil, paint or other flammable liquids
Circle or a "C" = electrical equipment and electrical fires
50
define HACCP and explain its role
Hazard Analysis Critical Control Points
Its role is to develop critical control points in food prep to help minimize food borne illnesses
51
Describe the term Halon
A multi-purpose dry chemical used in fire extinguishers. Can be used for all types of fires
52
Name the purpose of the wetting agent in dishwashing
Helps to penetrate soil on dishes (hot water and drying agents assist with shortening drying time)
53
Name the temp requirements of manual washing in a triple sink
Sink 1= 110 F
Sink 2= 140 F
Sink 3= 170 F
54
Name the advantage of a convection oven over a conduction oven
Convection oven requires less cooking time, lowered temp and the product is more evenly cooked bc of the circulating air flow.
55
Describe a scramble system and name an advantage
hollow square with separate units of food vending. This allows for the quickest flow of traffic and less waiting in line.
56
Name the function of the National Sanitation Foundation (NSF)
to establish minimum sanitation standards for manufacturing equipment that can be cleaning and sanitized safely
57
Approximately how many 1/2 cup servings are in a #10 can?
Approximately 25
Each #10 can weights apprx 6.5 lbs
6.5 x 16 oz = 104 oz
104 oz/4 oz in 1/2 c = 26.5 oz or approx 25 servings.
58
Describe a purchase order, invoice and requisition
Purchase order: what the buyer order
Invoice: what the vendor says they are delivering at the time of delivery
Requisition: what is requested from the storeroom to be used in production
59
Describe the ready food system of production
foods are prepared ahead of time and either frozen or chilled for use at a later time.
This reduces the uneven work (peaks and valleys) during production
60
Name the purpose of central ingredient control room
controlling costs is the primary function.
Quality and quantity control are additional benefits.
61
Sieve number is a specification in order the size of _____ vegetables.
peas and green beans
62
For 25, 2 oz servings, how many pounds of bacon with 20% loss need to be purchased?
3.9 lbs
**see answer sheet**
63
Using a #12 scoop, how many servings would be in 5 gallons of cole slaw?
240 servings
**see answer sheet**
64
9 pounds of meat was purchased, it has a 65% yield. How many 5 oz servings will you get?
18.72 or 18 servings
**see answer sheet**
65
If the deck oven costs $9,000 is supposed to last 6 years and has a salvage value of $500, what is its annual depreciation?
1,416.60 annual depreciation
**see answer sheet**
66
You are to cook chili and need to make 100, 1/2 c servings. The recipe calls for 25.5 lbs of ground beefs. You have 15 lbs in stock. The cost the meat is $2.89 per lb. How much more meat should you purchase?
10.5 lbs
**see answer sheet**
67
Name 3 important aspects of menu planning and serving
1. Personnel
2. Clientele
3. Aesthetics
68
Define specification of a product
a detailed list of characteristics that is desired when purchasing a product
69
Name the correct temp for refrigeration
32-45 F.
36-40 F for dairy products. (not required to be kept separate but dairy products can absorb odors of other foods).
70
Name the advantages of using standardized recipes
Control of:
- cost
- quantity
- quality
- inventory
71
Name the recommended temp for freezing
-10 - 0 F. (-10 F is best )
72
Describe the commissary system of production
Production occurs at a central site and is then transported to the satellite units (b/c of the concern of food safety)
73
Name the danger zone of foods per ServSafe Essentials
41-135 F over 4 hours
74
Name the three temp requirements of a dishwashing machine
Wash= 150-160 F
Rinse= 180-210 F
Chemical Sanitize = not less than 75 F
75
When do you replace a piece of equipment?
When the maintenance bill exceeds the original purchase cost.
**always replace bulging steam jacketed kettles and dull slicer blades**
76
What is most important in planning freezer/refrigerator space?
the frequency of delivery of goods and supplies
77
What is the aisle width requirement in the kitchen to allow 2 people to pass?
60 in (5 ft) allows for 2-way traffic
78
What is the term for the measure of the thickness of metal?
Gauge (the smaller the gauge, the thicker the metal)
79
When serving sack lunches, what is the most important consideration?
Be sure all foods are stable and won't spoil or become unsafe by sitting in the danger zone for too lone (ie choose PB rather than tuna salad)
80
What is the ABC Analysis in inventory control?
```
A= Most costly items and need careful control (ie- steak)
B= less costly
C= least costly and require minimum priority (ie- canned beans)
```
81
When should a meat slicer be sanitized?
after each use or every 2 hours of continuous use to prevent the development and spread of food borne illness
82
What must be altered if the consistency of food is altered?
the serving size- to yield similar nutrient values
83
What should be the first think to do when a fire starts?
set off the fire alarm
84
Describe the formula for food cost per meal
cost of goods sold/# of meals served
85
Describe a tilt fry pan and name its use
Flat-bottomed cooking unit that can be used as a kettle, grill, oven, fry pan, steamer and warmer-server
86
Describe the formula for cost of goods sold
Starting inventory + purchases − ending inventory = cost of goods sold.
87
Describe the difference between fixed costs and variable costs
```
fixed= don't change with sales volumes (utilities)
variable= change with the fluctuation in sales volume (food cost)
```
88
If the budget is based on 5.5 FTEs at an average of $20/hr, what is the annual labor budget?
$228,800 labor budget
**see answer sheet**
89
If the break-even point increases, what happens to the profits?
profits decrease if your breakeven point increases because it is costing more to produce the same amount of product
90
Describe a FTE
1 full time equivalents (usually 40 hours)
**1 full time relief employee can work for 2.5 people**
91
If 4 people work 40 hours each and 3 people work 20 hours each, how many FTEs does this equal?
5.5 FTEs
92
Brownies have a 75% acceptance rate. The census is 450. If 90% of the patients choose their menu, how many brownies will you need?
304 patients will select brownies
93
Plastics are coded into 4 categories for recycling. Name examples of items found in each category
```
Category 1 (PETE): soft drink, water and beet bottles
Category 2 (HDPE): milk jugs, juice bottles, bleach, detergent and household cleaner bottles
Category 3 (PVC): window cleaner and detergent bottles, shampoo bottles, cooking oil bottles
Category 4 (LDPE): Squeezable bottles, bread, frozen food, dry cleaning and shopping bags
```
94
Define a la carte on a menu
each menu item is separately priced
95
Name some of the long term goals of the 1990 Food Bill
- satisfy human food needs
- enhance environmental quality
- make the msot of non-renewable energy
- sustain economic viability of farming operations
- enhance quality of life
96
Describe the Formal Bid Technique in purchasing
sealed bids are sent with written specifications and price quotes within a certain time frame by the vendors (usually the lowest bid is accepted by the buyer)
97
Describe the difference between physical and perpetual inventory
physical: actual count of the inventory, either on a daily, weekly or monthly basis
perpetual: keeping running count of the inventory as each item is received or removed (necessary to perform physical inventory to keep track of pilfering and waster)
98
Describe the conventional system of production
the product is made and served on-site
the disadvantage is that there is an uneven work distribution (peaks and valleys)
99
Define the convenience system of production
foods are purchased to be assembly-serve, open serve , etc
the advantage is that it reduces cost of labor. however, food cost increases
100
Define A.P. and E.P. when purchasing foods
A.P is the actual purchase of the food item
EP is the edible portion of the food item
(a head of lettuce weighs 1.5 lbs when purchased (AP), but after cleaning, only 1 lb is actually able to use during prep (EP)).
101
Describe the procedure for sanitizing with cleaning agents
sanitizers should be chlorine, iodine or ammonia based products
Procedure= 50 ppm sanitizer at 75 F for 60 seconds.
Ammonia sanitizing should not be used with hard water b.c it negates the effect
102
Name the piece of equipment that may be outlawed by local law but superseded by state law.
garbage disposal
103
What material is best suited for floors in a kitchen
clay or quarry tiles--> easy to clean and do not allow for as much skidding
104
Hot foods should be served at what temp?
140 F or greater
105
Name the advantages and disadvantages of modular equipment in the kitchen
+: customizes kitchen to specific needs and gives it a unique look
-: more difficult to replace and usually more expensive
106
Compare and contrast aluminum vs stainless steal
both are excellent metals for use in the kitchen equipment.
Aluminum cost less and is best used for potable equipment.
Stainless steel does not stain and is best used for work tables and counter tops
107
Describe batch cooking and its advantages
cooking in small batches throughout service rather than all at once before service begins.
Advantages: enhances quality and reduces waste
108
Describe how foods should be stored in the refrigerator
Top shelves: cooked foods, ready made foods
Middle shelves: fresh foods, fruits and veggies
Bottom shelves: raw and thawing meats
