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NUFS 461 > Lecture 2 > Flashcards

Lecture 2 Flashcards

1
Q

What are some types of healthcare institutions?

A

hospitals
long term care
assisted living facilities

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2
Q

What are the 3 different ways patients can order meals in a hospital?

A
  • paper menu
  • spoken menu
  • room service menu
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3
Q

What is a paper menu?

A

patient circles choices and gets what they want but is highly labour intensive

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4
Q

Trayline

A

A conveyor belt carries patient trays along as employees put certain foods and beverages on each tray and the last employee checks it out

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5
Q

What are some potential advantages of Health Care Based Foodservices?

A
  • dedicated audience
  • satisfaction of helping others
  • good pay plus benefits
  • more nights and weekends off than for other staff at restaurants
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6
Q

What are some disadvantages of Health Care Based Foodservices?

A
  • complexity of therapeutic diets
  • extremely low budgets
  • multiple dining areas
  • facility is open 24/7
  • finding and retaining good employees
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7
Q

Registered Dietitian

A
  • minimum 4 years education
  • completion of an approved dietetic internship
  • pass the Canadian Dietetics Registration Exam
  • to practice dietitian’s are legally required to register with their provincial regulatory body
  • provide nutrition care to individuals and entire populations
  • skilled in managing all aspects of a foodservice operation
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8
Q

Nutrition Manager

A
  • 2 years education in foodservice and nutrition management
  • professional registration-can voluntarily register with the Canadian Society of Nutrition Managers
  • works with RD to provide nutrition care to patients/clients
  • is a liaison between the foodservice and clinical nutrition
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9
Q

Executive Chef

A
  • completion of an approved apprenticeship program and Red Seal Designation
  • need minimum 5 years work experience after completion of Red Seal exam
  • need safe food handlers certificate
  • must be registered with the Canadian Culinary Institute
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10
Q

Front line workers

A

Are actively engaged in the actual production and service of the foods that are served in the foodservice operation
Can vary considerably in skill level

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11
Q

Chefs

A
  • work under the executive chef
  • organizes their work in a fashion that is based on the the French culinary arts tradition where front line chefs may specialize in specific areas
  • all are well trained and knowledgable about food
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12
Q

Sous chef

A
  • means “under the chief”
  • second in command
  • supervises activities of the specialist chef, chefs, cooks and other workers
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13
Q

Chef de Parti

A
  • station chef

- in charge of a particular area of production

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14
Q

Saucier

A
  • the sauce chef
  • person responsible for sauteed items and many different sauces
  • highest position
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15
Q

Boulanger

A

the bread chef

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16
Q

Confisuer

A

the candy chef

17
Q

Possonier

A

the fish chef

18
Q

Friturier

A

the deep fry chef

19
Q

Grillardin

A

the grill cook

20
Q

Garde Managr

A
  • panty chef

- responsible for cold foods- salads, dressings, and buffet items

21
Q

Potager

A

The soup and often stock cook

22
Q

Rotisseur

A

Roast Cook

prepares roasted and braised means and their gravies and broils meat

23
Q

The Butcher Commis

A

the common cook under one of the Chef de Partie

comprises bulk of the kitchen staff

24
Q

Tornant

A

the relief cook

the cook who provides help to all the different cooks rather than having a specific job

25
Q

Entremetier

A

Prepares veggies, soups, starches and eggs

26
Q

Toque Blanche

A

tall, round, pleated, starched white hat worn by chefs

the folds represent the many ways a chef knows how to prepare and egg

27
Q

Foodservice supervisor

A
  • works under the direction of dietitians, chefs or nutrition managers
  • involved in order supplies, supervising front-line production and service staff

NUFS 461 (15 decks)

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