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CDR Exam > IV D Food production & systems > Flashcards

IV D Food production & systems Flashcards

0
Q

what is a production schedule?

A

what to do when- assigning tasks by hour of the day to employees

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1
Q

standardized recipes and a production schedule are _____ control procedures***

A

food production

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2
Q

what are standardized recipes?

A

produces KNOWN QUANTITY of food of desired quality; TESTED & ADAPTED

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3
Q

2 ways for quantity control of food?***

A

1) proper FORECASTING

2) CONTROL PORTION SIZES (use correct tools)

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4
Q

as the scoop size # increases, the serving size _______***

A

DECREASES - inverse relationship

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5
Q

how to determine number of OUNCES in a scoop?***

A

32 / disher #

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6
Q

what does a scoop number indicate?

A

number of scoops from a quart (32 ounces)

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7
Q

60 scoop is?**

A

1 T –> use for GARNISH, DECORATION

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8
Q

8 scoop is?

A

1/2 cup (4 ounces)

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9
Q

16 scoop is?

A

1/4 cup (2 ounces)

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10
Q

Gantt and PERT are what?**

A

tools of PRODUCTION CONTROL

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11
Q

what is a Gantt progress chart?***

A

concerned with TIME of production, not cost!

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12
Q

how to read a Gantt progress chart- what do opening and closing of brackets show?***

A

scheduled start and completion of activity [ ]

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13
Q

how to read a Gantt progress chart- what does a heavy line connecting brackets mean?***

A

CURRENTLY COMPLETED PORTION

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14
Q

how to read a Gantt progress chart- what does a carat mean?***

A

carat above chart = CURRENT TIME

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15
Q

carats in the Gantt progress chart***

A
  • everything to the left of the carat should be completed (aka full line through)
  • if a line is not completed to the left of the carat, bad progress
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16
Q

what does PERT stand for?***

A

program evaluation and review technique

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17
Q

what does PERT show?***

A

what activities must wait for completion of other tasks and what tasks can be performed concurrently

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18
Q

PERT- what 2 things can you calculate?***

A

1) time to complete a project

2) critical path

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19
Q

PERT- what is a critical path?***

A

LONGEST PATHWAY THROUGH- determines the MINIMUM TIME for COMPLETION (if there is a concurrent task, choose the one that takes longer to be in the critical path, don’t add them together)

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20
Q

PERT example —>

A

p. 16 IV

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21
Q

qualitative food quality criteria is?***

A

SUBJECTIVE, opinion

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22
Q

what type of measurements does qualitative food criteria use?***

A

ORGANOLEPTIC measurements (sense organs) for sensory analysis

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23
Q

analytical vs. affective tests

A
  • analytical = differences or similarities, qualities

- affective = preference or acceptance

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24
Q

what is a difference or discrimination test?

A

recognizing small differences between samples

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25
Q

paired comparison test

A

2 samples side by side to compare; trained panelists

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26
Q

triangle test

A

3 samples presents, 2 are alike; used to test difference between old and new products; trained panelists

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27
Q

ranking or scaling test

A

rank samples in order of preference; used with untrained panelists

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28
Q

hedonic rating

A

scale or smiley faces (type of affective test)

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29
Q

flavor profile method*****

A

descriptive flavor analysis profile; TRAINED PANEL analyzes in GREAT DETAIL

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30
Q

what are objective measurements of food quality?*****

A

PHYSICAL measurements (objective…physical)

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31
Q

types of objective measurements of food quality*****

A

1) penetrometer
2) viscosimeter
3) line-spread test
4) specific gravity
5) counting & measuring lumps in a sauce

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32
Q

penetrometer***

A

tenderness, firmness; baked custards

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33
Q

viscosimeter***

A

VISCOSITY/FLOW of liquids on an INCLINE or ROTATIONAL basis

34
Q

line-spread test***

A

VISCOSITY/FLOW of liquids on a FLAT SURFACE

35
Q

what is specific gravity?***

A

compares lightness, density, weight, etc.

36
Q

4 production systems and basic definition**

A

1) conventional- all done on premises where meal is served; same day
2) commissary - satellite
3) ready-prepared/cook-chill/cook-freeze - onsite, chilled or frozen for later use
4) assembly-serve/total convenience - completely prepared individual portions

37
Q

what is a conventional system?**

A

ALL PREPARATION done in the SAME PLACE FOODS SERVED; foods prepped and served SAME DAY

38
Q

advantages of conventional system?

A

adaptable to preferences, menu flexibility, low distribution costs, less freezer storage

39
Q

disadvantages of conventional system?

A

uneven stressful workday, productivity lower, high labor costs

40
Q

centralized delivery (conventional)**

A

trays in CENTRAL SERVING AREA; HEATED/REFRIGERATED CARTS, HEATED PELLETS

41
Q

centralized delivery (conventional)- insulated trays main concern***

A

most important concern is HOW QUICKLY the tray can be delivered! - TIME

42
Q

decentralized delivery (conventional)***

A

used where DISTANCE FROM KITCHEN TO PATIENT IS GREAT; BULK FOOD delivered, trays set up IN SERVING AREAS w/ SEVERAL KITCHENS

43
Q

decentralized delivery (conventional)- equipment needs***

A

DUPLICATION OF EQUIPMENT, EMPLOYEES, SUPERVISORS

44
Q

automated cart system***

A

built-in corridors (monorail)- having an elevator from the kitchen to the floor

45
Q

when is it decided to use an automated cart system?***

A

BLUEPRINT PHASE- expensive!

46
Q

commissary***

A

SATELLITE:

  • CENTRALIZES PROCUREMENT & PRODUCTION
  • PRODUCTION (KITCHEN) AND SERVICE AREAS (PATIENT) in SEPARATE facilities
47
Q

advantages of commissary***

A
  • LARGE-VOLUME PURCHASING
  • no duplicate equipment or personnel
  • uniform quality for all products
48
Q

disadvantages of commissary***

A

**9 CCPS - temperatures & humans

49
Q

ready-prepared is AKA***

A

cook-chill, cook-freeze

50
Q

what is ready-prepared?***

A

foods prepared onsite, then frozen or chilled for LATER use

51
Q

requirements for ready-prepared***

A

1) blast chiller or freezer

2) adequate storage

52
Q

distinct feature of ready-prepared

A

separation between time of preparation and time of service

53
Q

how long may food be held in ready-prepared: (1) blast chilling (2) tumbled (3) freezer

A

1) blast chiller = 5 days
2) tumbled = 45 days
3) freeze = months

54
Q

chilled BULK foods should be brought to what temperature in what timeframe?***

A

37F in 90 minutes or less

55
Q

sous vide

A

seals raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service

56
Q

re-thermalization techniques for ready-prepared

A

1) microwaves
2) convection- bulk, reaches temperature quickly
3) integral heat system (electric energy –> heat via carbon resistors)
4) immersion technique - put pouches in boiling water or steamers

57
Q

advantages of ready-prepared

A

no need for skilled employees, liberal production schedule, decreased job stress, lower employee cost, menu items on call

58
Q

disadvantages of ready-prepared

A

cost of large storage, space, and freezers needed

59
Q

assembly-serve is AKA***

A

total convenience

60
Q

what is assembly-serve?

A

purchase COMPLETELY PREPARED INDIVIDUAL PORTIONS; heat/thaw on premises

61
Q

assembly-serve production***

A

NO on-site food production; “kitchen-less kitchen”

62
Q

advantages of assembly serve

A

less labor time; minimal equipment and space

63
Q

disadvantage of assembly serve

A

limited menu items, quality, acceptability

64
Q

CCPs assembly serve***

A

4

65
Q

reheat foods to what temperature?***

A

165F for 15 seconds within 2 hours

66
Q

leftovers cooling process**

A

total cooling time = 6 hours

1) 135 –> 70F within 2 hours
2) 70 –> 41F within additional 4 hours

67
Q

what is a traditional cafeteria?

A

employee stands behind counter, 3-4 customers/minute

68
Q

what is a hollow square also called?**

A

free-flow, scramble

69
Q

what is a hollow square?***

A

SEPARATE COUNTERS for hot foods, salads, etc.

70
Q

benefits of hollow square***

A

serves greater number of people

71
Q

types of customers for hollow square***

A

REPEAT customers- employee or college cafeteria

72
Q

what would you do if the scramble system is too slow?***

A

add food stations

73
Q

food bank, electronic type of cafeteria

A

precooked, frozen meal; color-coded for use with microwave

74
Q

how to calculate seat turnover?**

A

customers per meal / number of seats

75
Q

how to calculate # seats needed***

A

1) seat turnover X # hours cafeteria is open = number of people that can be served from “one seat”
2) # customers / number from number 1 above

76
Q

what is display cooking?

A

kitchen can be viewed by the diner; kitchen-less, storage-free design (all food displayed)

77
Q

important thing to be careful of with buffets or smorgasbord?

A

contamination! use sneeze guards; also need good eye appeal

78
Q

counter service****

A

ease, speed; U shaped - space to a maximum

79
Q

American service

A

waiter takes order; food portioned onto plates in kitchen

80
Q

French service

A

portions brought to table on platter; waiter completes preparation at table

81
Q

Russian service

A

prepared and portioned in kitchen; brought to table on serving platters (family style)

82
Q

banquet service

A

preset menu and service

CDR Exam (34 decks)

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