Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

RD Exam > Foodservice Systems > Flashcards

Foodservice Systems Flashcards

1
Q

Name the shelf life of canned goods

A

1 year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Describe the formula for labor cost percent

A

labor cost % = [labor cost/sales] x 100

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

If you are unsure that food is safe, what should you do?

A

Throw it out

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

When there are changes being made in the kitchen, when is the best time to involve the employees?

A

In the beginning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Describe the formula for determining/estimated food cost percent

A

food cost % = food selling price x 100

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Using a #16 scoop, how many quarts of batter would you use to make 144 muffins?

A

9 quarts

see answer sheet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Define revenue

A

money obtained from goods and services

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What must be included on a standardized recipe?

A
  1. ingredients
  2. procedure for combining ingredients
  3. yield of recipe
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Describe the effect of a “too humid” environment on food

A

caking or molding can occur

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Name the appropriate length of time to wash your hands

A

Apprx 30 seconds

  1. scrubs hands with soapy water for 20 seconds
  2. dry hands with a clean towel
  3. use another clean, dry towel to turn of the water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Leftovers should be heated to what temp?

A

165 degrees F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What temp should coffee be served?

A

180-190 degrees F (this is a quality issue, not a food safety issue)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Name the highest energy -using piece of equipment in the kitchen

A

deep fat fryer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What material works best on walls in the kitchen?

A

washable and non-porous materials (ie glazed tiles)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Name the recommended humidity for storage of fresh fruits and vegetables

A

85-95% (helps retain water content)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Name the recommended humidity of dry goods storage

A

50-60%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

If you discover that a mistake has been made, what is the first thing to do?

A

check if you made the mistake first

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Name the purpose of a hot pellet

A

it is sued to keep food trays warm during transport and delivery

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

When is it appropriate to release information of seals bids during formal bidding?

A

after the award of the bid has been decided

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Describe the difference between a line and a staff position

A

Line: direct contact with the department (inside the dept)

Staff: indirect contact with the dept (outside with dept)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What do you do in emergency situations; “Boil Water Advisory” or tornado warning?

A

check the disaster plan for complete instructions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Describe the formula for food cost percent

A

food cost % = [food cost/sales] x 100

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Describe the formula for determining E.P.

A

E.P. = A.P. x % yield

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Describe the formula for determining A.P.

A

A.P. = E.P./ % yield

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

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%

A

New budget is $1,078,000

see answer sheet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

If raw food cost is $0.15, what is the selling price? The food cost percentage is 20%.

A

0.75 cents

see answer sheet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

The census if 400 w/ 8 employees on the tray-line that runs 1.5 hours; how many trays per minute would you serve?

A

4.44 trays per min

see answer sheet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

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?

A

21.4 or 21 inventory turnover

**see answer sheet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

How many FTEs would it take to cover 12 positions, 8 hours/d, 7 days/wk?

A

17

**see answer sheet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Name ways RDs promote sustainability

A
  1. dietary variety
  2. food produces with fewer inputs
  3. consumption of locally produced foods
  4. alternative protein sources
  5. economic food purchasing
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Define the breakeven point

A

Fixed cost/ (variable cost/sales)

Sales volumes necessary to generate a zero balance or the point where sales and cost are equal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

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?

A

$41,848 COGS

34.9 cents per meal

see answer sheet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Describe the formula to determine selling price

A

selling price = food cost/food cost %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Describe the difference between non-selective and selective menus

A

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
Q

Describe the American Disabilities Act

A

A law requiring accommodations of handicapped employees unless undue hardship

46
Q

What should always be done first when an employee gets hurt?

A

Seek medical attention and fill out an incident report

47
Q

What must be done each day to maintain the dish machine?

A

Empty, breakdown and clean the dish machine daily

48
Q

Name an advantage of buffet style of service

A

most labor efficient

49
Q

What does a triangle, square and circle represent on a fire extinguisher?

A

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
Q

define HACCP and explain its role

A

Hazard Analysis Critical Control Points

Its role is to develop critical control points in food prep to help minimize food borne illnesses

51
Q

Describe the term Halon

A

A multi-purpose dry chemical used in fire extinguishers. Can be used for all types of fires

52
Q

Name the purpose of the wetting agent in dishwashing

A

Helps to penetrate soil on dishes (hot water and drying agents assist with shortening drying time)

53
Q

Name the temp requirements of manual washing in a triple sink

A

Sink 1= 110 F
Sink 2= 140 F
Sink 3= 170 F

54
Q

Name the advantage of a convection oven over a conduction oven

A

Convection oven requires less cooking time, lowered temp and the product is more evenly cooked bc of the circulating air flow.

55
Q

Describe a scramble system and name an advantage

A

hollow square with separate units of food vending. This allows for the quickest flow of traffic and less waiting in line.

56
Q

Name the function of the National Sanitation Foundation (NSF)

A

to establish minimum sanitation standards for manufacturing equipment that can be cleaning and sanitized safely

57
Q

Approximately how many 1/2 cup servings are in a #10 can?

A

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
Q

Describe a purchase order, invoice and requisition

A

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
Q

Describe the ready food system of production

A

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
Q

Name the purpose of central ingredient control room

A

controlling costs is the primary function.

Quality and quantity control are additional benefits.

61
Q

Sieve number is a specification in order the size of _____ vegetables.

A

peas and green beans

62
Q

For 25, 2 oz servings, how many pounds of bacon with 20% loss need to be purchased?

A

3.9 lbs

see answer sheet

63
Q

Using a #12 scoop, how many servings would be in 5 gallons of cole slaw?

A

240 servings

see answer sheet

64
Q

9 pounds of meat was purchased, it has a 65% yield. How many 5 oz servings will you get?

A

18.72 or 18 servings

see answer sheet

65
Q

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?

A

1,416.60 annual depreciation

see answer sheet

66
Q

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?

A

10.5 lbs

see answer sheet

67
Q

Name 3 important aspects of menu planning and serving

A
  1. Personnel
  2. Clientele
  3. Aesthetics
68
Q

Define specification of a product

A

a detailed list of characteristics that is desired when purchasing a product

69
Q

Name the correct temp for refrigeration

A

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
Q

Name the advantages of using standardized recipes

A

Control of:

  • cost
  • quantity
  • quality
  • inventory
71
Q

Name the recommended temp for freezing

A

-10 - 0 F. (-10 F is best )

72
Q

Describe the commissary system of production

A

Production occurs at a central site and is then transported to the satellite units (b/c of the concern of food safety)

73
Q

Name the danger zone of foods per ServSafe Essentials

A

41-135 F over 4 hours

74
Q

Name the three temp requirements of a dishwashing machine

A

Wash= 150-160 F
Rinse= 180-210 F
Chemical Sanitize = not less than 75 F

75
Q

When do you replace a piece of equipment?

A

When the maintenance bill exceeds the original purchase cost.

always replace bulging steam jacketed kettles and dull slicer blades

76
Q

What is most important in planning freezer/refrigerator space?

A

the frequency of delivery of goods and supplies

77
Q

What is the aisle width requirement in the kitchen to allow 2 people to pass?

A

60 in (5 ft) allows for 2-way traffic

78
Q

What is the term for the measure of the thickness of metal?

A

Gauge (the smaller the gauge, the thicker the metal)

79
Q

When serving sack lunches, what is the most important consideration?

A

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
Q

What is the ABC Analysis in inventory control?

A 
A= Most costly items and need careful control (ie- steak) 
B= less costly 
C= least costly and require minimum priority (ie- canned beans)
81
Q

When should a meat slicer be sanitized?

A

after each use or every 2 hours of continuous use to prevent the development and spread of food borne illness

82
Q

What must be altered if the consistency of food is altered?

A

the serving size- to yield similar nutrient values

83
Q

What should be the first think to do when a fire starts?

A

set off the fire alarm

84
Q

Describe the formula for food cost per meal

A

cost of goods sold/# of meals served

85
Q

Describe a tilt fry pan and name its use

A

Flat-bottomed cooking unit that can be used as a kettle, grill, oven, fry pan, steamer and warmer-server

86
Q

Describe the formula for cost of goods sold

A

Starting inventory + purchases − ending inventory = cost of goods sold.

87
Q

Describe the difference between fixed costs and variable costs

A 
fixed= don't change with sales volumes (utilities) 
variable= change with the fluctuation in sales volume (food cost)
88
Q

If the budget is based on 5.5 FTEs at an average of $20/hr, what is the annual labor budget?

A

$228,800 labor budget

see answer sheet

89
Q

If the break-even point increases, what happens to the profits?

A

profits decrease if your breakeven point increases because it is costing more to produce the same amount of product

90
Q

Describe a FTE

A

1 full time equivalents (usually 40 hours)

1 full time relief employee can work for 2.5 people

91
Q

If 4 people work 40 hours each and 3 people work 20 hours each, how many FTEs does this equal?

A

5.5 FTEs

92
Q

Brownies have a 75% acceptance rate. The census is 450. If 90% of the patients choose their menu, how many brownies will you need?

A

304 patients will select brownies

93
Q

Plastics are coded into 4 categories for recycling. Name examples of items found in each category

A 
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
Q

Define a la carte on a menu

A

each menu item is separately priced

95
Q

Name some of the long term goals of the 1990 Food Bill

A
  • 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
Q

Describe the Formal Bid Technique in purchasing

A

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
Q

Describe the difference between physical and perpetual inventory

A

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
Q

Describe the conventional system of production

A

the product is made and served on-site

the disadvantage is that there is an uneven work distribution (peaks and valleys)

99
Q

Define the convenience system of production

A

foods are purchased to be assembly-serve, open serve , etc

the advantage is that it reduces cost of labor. however, food cost increases

100
Q

Define A.P. and E.P. when purchasing foods

A

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
Q

Describe the procedure for sanitizing with cleaning agents

A

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
Q

Name the piece of equipment that may be outlawed by local law but superseded by state law.

A

garbage disposal

103
Q

What material is best suited for floors in a kitchen

A

clay or quarry tiles–> easy to clean and do not allow for as much skidding

104
Q

Hot foods should be served at what temp?

A

140 F or greater

105
Q

Name the advantages and disadvantages of modular equipment in the kitchen

A

+: customizes kitchen to specific needs and gives it a unique look

-: more difficult to replace and usually more expensive

106
Q

Compare and contrast aluminum vs stainless steal

A

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
Q

Describe batch cooking and its advantages

A

cooking in small batches throughout service rather than all at once before service begins.

Advantages: enhances quality and reduces waste

108
Q

Describe how foods should be stored in the refrigerator

A

Top shelves: cooked foods, ready made foods

Middle shelves: fresh foods, fruits and veggies

Bottom shelves: raw and thawing meats

RD Exam (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions