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DSR Exam Revision - Food Service Management > Meal Delivery Systems > Flashcards

Meal Delivery Systems Flashcards

1
Q

What is the purpose of a hot & cold delivery cart?

A

To deliver hot and cold foods simultaneously while maintaining respective temperatures through specialized compartments.

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2
Q

Heated bulk food trolleys are commonly used to transport ___ in institutional settings.

A

large quantities of hot food

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3
Q

Name two factors influencing the choice of meal delivery system

A

Type of food being delivered and required holding time for food safety and quality

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4
Q

What does a hot & cold delivery cart do?

A

Maintains hot and cold foods at their respective temperatures using separate, temperature-controlled compartments.

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5
Q

Heated bulk food trolleys are ideal for transporting ___ in institutional settings like hospitals or large-scale catering services.

A

large quantities of hot food

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6
Q

A hot & cold delivery cart works like a dual-purpose thermos with compartments:

A

one side keeps soup steaming, and the other keeps a salad chilled.

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7
Q

You’re managing a meal delivery for a hospital with limited on-site cooking facilities. What delivery option ensures food retains its intended temperatures during transport?

A

Hot & cold delivery carts or heated bulk food trolleys.

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8
Q

What factors determine the choice of a meal delivery system?

A

Type of food being delivered.
Distance of delivery.
Holding time to maintain food safety & quality.

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9
Q

What is the temperature range for storing chilled meals?

A

0–5°C

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10
Q

Frozen meals must be stored at temperatures below ___ to maintain safety and quality.

A

-18°C

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11
Q

Chilled and frozen systems are like food “hibernation”

A

slowing spoilage and preserving nutrients until reheating awakens them

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12
Q

You’re tasked with delivering frozen meals to a rural school. What equipment ensures rapid reheating while maintaining quality?

A

Microwave ovens or convection ovens.

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13
Q

How does conduction heating work, and when is it useful?

A

It uses direct contact between heat sources and food, making it precise and versatile for stovetops or griddles.

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14
Q

A Meals-on-Wheels truck breaks down mid-route. What is the first step you should take?

A

Assess the situation to determine if a quick resolution or alternative transport is needed.

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15
Q

If food delays exceed safety limits, meals must be ___ to prevent health risks.

A

discarded

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16
Q

What actions should you take during a meal delivery delay?

A

Assess the situation and extent of the delay.

Inform recipients about the delay and provide updates.

Transfer food to insulated containers or use ice packs.

Arrange alternative transportation.

Contact the organization for contingency planning.

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17
Q

Responding to a meal delivery breakdown is like triaging a medical emergency:

A

You stabilize the situation, communicate with everyone affected, and ensure the least harm to food and service quality.

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18
Q

Who is responsible for overseeing the entire food service department in a hospital?

A

The Food Services Manager

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19
Q

The ___ supervises day-to-day kitchen operations, manages staff, and ensures food safety protocols are followed.

A

Kitchen Supervisor

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20
Q

A patient receives a meal that doesn’t meet dietary requirements. Which kitchen role ensures accuracy and adherence to meal plans?

A

Catering attendants or kitchen assistants.

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21
Q

What does an Enteral Fluids Cook specialize in?

A

Preparing and supplying enteral nutrition and oral nutritional supplements (ONS)

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22
Q

The Food Services Manager is like the conductor of an orchestra:

A

Ensuring all staff roles harmonize to deliver high-quality food services.

23
Q

What are the responsibilities of a Team Leader during meal delivery?

A

Oversee meal preparation and delivery.

Supervise catering attendants.

Conduct hygiene audits and temperature checks.

Ensure dishes are retrieved and cleaned after service.

24
Q

What is the purpose of a blast chiller in commercial kitchens?

A

Rapidly cool cooked food to inhibit bacterial growth and maintain quality.

25
Q

A ___ rapidly freezes food by circulating extremely cold air, preserving its texture and taste.

A

blast freezer

26
Q

Freeze drying is like turning food into a deep-sleep mode:

A

Removing moisture keeps it fresh for extended periods without spoilage.

27
Q

You’re purchasing new equipment for a hospital kitchen. What factors must you consider?

A

Budget, energy efficiency, supplier reputation, equipment functionality, and maintenance costs.

28
Q

What is freeze drying, and why is it used?

A

It removes water from food via sublimation, extending shelf life while preserving nutrients and texture

29
Q

An ___ is placed in delivery compartments to maintain food temperatures during transport.

A

insulated cover & base

30
Q

What is the purpose of heated pellets in meal delivery?

A

To retain heat in food delivery containers by preheating and sustaining temperatures.

31
Q

A hospital wants to ensure hot meals arrive without heat loss. What system could they use?

A

Heated delivery containers with insulated covers or heated pellets.

32
Q

Plate covers are like a food blanket:

A

trapping warmth to keep your dish cozy until served.

33
Q

How do insulated systems maintain food temperature?

A

Preheat the pellet or compartment.

Place food in a thermally insulated container.

Seal with an insulated cover to retain heat.

34
Q

What is the purpose of a hot and cold delivery cart in meal delivery systems?

A

To simultaneously deliver hot and cold foods at their respective temperatures using specialized, temperature-controlled compartments.

35
Q

A hot and cold delivery cart consists of ___ that are temperature controlled to maintain food safety and quality.

A

seperate compartments or sections

36
Q

A hot and cold delivery cart is like a dual-compartment backpack:

A

One side for hot coffee and the other for chilled water, ensuring both stay at their ideal temperatures

37
Q

A catering service needs to transport large quantities of hot food to an event. What type of delivery system is best suited for this purpose?

A

Heated bulk food trolleys.

38
Q

Why are heated bulk food trolleys commonly used in institutional settings?

A

To transport large quantities of hot food while maintaining safe temperatures and food quality.

39
Q

What are the advantages of using chilled or frozen systems for industrial meal delivery?

A

Preserves food quality and safety during transportation, extends shelf life, and maintains freshness.

40
Q

Chilled systems maintain food at ___, while frozen systems store food at ___ to ensure freshness and extend shelf life.

A

0-5°C, < -18°C

41
Q

A food service operation needs to deliver meals that will be reheated later. Should they use a chilled or hot delivery system?

A

A chilled system, as it ensures safe storage before reheating.

42
Q

Name the cooking equipment used in meal delivery systems and their primary functions:

A

Convection ovens: Even heat distribution for baking and roasting.

Infra-red ovens: Rapid heating for grilling or broiling.

Microwave ovens: Quick reheating by exciting water molecules in food.

Conduction heating: Direct heat contact for stovetops and griddles.

43
Q

Microwave ovens heat food by exciting ___ molecules, enabling rapid and even heating.

A

water

44
Q

A meals-on-wheels truck breaks down en route. What steps should be taken to ensure food safety and delivery?

A

Assess the situation: Determine extent of delay or repair needs.

Communicate with recipients: Inform about delays and estimated arrival.

Food safety: Use insulated containers, ice packs, or dry ice to maintain temperature.

Arrange alternative transport: Use a backup vehicle.

Repair/replace truck: Ensure service continuity.

45
Q

Why is communication with recipients crucial during meal delivery issues?

A

To manage expectations, inform about delays, and provide updates on alternative arrangements.

46
Q

The ___ oversees the entire food service department, including quality standards, HR management, and budget control.

A

Food Services Manager.

47
Q

What are the responsibilities of a Kitchen Supervisor in food service?

A

Overseeing food production, supervising staff, managing inventory, ensuring compliance with food safety standards, and maintaining operational efficiency.

48
Q

Name the key roles in the kitchen and their primary duties:

A

Food Services Manager: Policy development, budget management, staff training.

Kitchen Supervisor: Daily kitchen operations, inventory control, food safety compliance.

Catering Attendant: Meal preparation, plating, and adherence to dietary requirements.

Clinical Nutrition Cook: Prepares food per dietary guidelines and recipes.

Enteral Fluids Cook: Supplies ONS and EN feed requirements.

Team Leader: Supervises meal delivery, maintains hygiene standards.

49
Q

A Food Services Manager is like the captain of a ship:

A

Steering all departments toward efficiency, compliance, and quality.

50
Q

A ___ is used to rapidly cool cooked food by circulating air over it, inhibiting bacterial growth and maintaining quality.

A

Blast chiller

51
Q

What is the purpose of freeze-drying in food service operations?

A

To remove water via sublimation, preserving food’s flavor, texture, and nutrients while extending shelf life.

52
Q

What steps are involved in purchasing new kitchen equipment?

A
  1. Identify operational needs.
  2. Research available options and suppliers.
  3. Establish a budget.
  4. Gather quotes and evaluate suppliers.
  5. Consider energy efficiency and visit showrooms.
  6. Make a decision, ensuring safety and regulatory compliance.
  7. Arrange for maintenance and staff training.
53
Q

What are the key features of insulated covers and bases in hot delivery systems?

A

They trap heat, ensuring food remains hot during transportation.

54
Q

Heated ___ or heat packs are preheated and placed in delivery bags to maintain food temperatures.

A

Pellets

DSR Exam Revision - Food Service Management (13 decks)

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