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FN 133 > Module 1 > Flashcards

Module 1 Flashcards

1
Q

Food science is the art and science of ____, ____, ____, ____, quality meals in quantities far greater than those of the usual family meals served.

A

-planning, preparing, cooking and serving

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2
Q

establishments where food is regularly served outside the home.

A

Food service industry

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3
Q

Ancient Food Services

A

-Europe (Royal and Noble households)
-Middle East
-Asia

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4
Q

Developments of Food Service in Middle Ages

A

-improved kitchen equipment
-Improved equipment layout
-sense of food safety and improved food shelf life

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5
Q

Example of Food Service in Middle Ages

A
  • Religious Orders (St. Augustine’s Abbey)
  • Noble Households
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6
Q

Developments in Food Service in Early Renaissance

A
  • Fine dining as a mark of gentility
  • fine recipes and elaborate menus development
  • established training schools for top chefs
  • Establishment of culinary guilds
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7
Q

Forerunners of Modern-day Food Service Restaurants

A

-Coffeehouses or Cafes
-Boulanger’s Restaurer

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8
Q

Appearance of Coffeehouses or Cafes (1600) is the place of ______ and forerunner of _______.

A

-Place of gossips and latest news
-Forerunner of the modern restaurant

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9
Q

“Health-restoring” soups were served here

A

Boulanger’s Restaurer

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10
Q

source of the term “restaurant”

A

Boulanger’s Restaurer

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11
Q

Two people attributed in the Golden Age of Cuisine

A
  • Marie Antoine Careme (1784-1833)
  • Georges Auguste Escoffier (1846-1935)
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12
Q

Developments established by Marie Antoine Careme

A
  • Concept of progression of courses
  • Sequence of proper wines accompanying each course
  • Perfected consommé
  • Developed French sauces and dishes
  • Trained famous Chefs
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13
Q

Developments established by Georges Auguste Escoffier

A

-Classical organization of workers with defined responsibilities
-Publication of cookbooks
-Developed rules in quantity food preparation
-Operations of Hotels in Europe
(Ritz Hotel)
-Simplified the menu

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14
Q

Scientific Advancement in food service is attributed to

A

Nicolas Appert

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15
Q

Nicolas Appert developed?

A

food processing, manufacture and preservation (canning)

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16
Q

Developments in food service during Industrial Revolution

A

-Rise of middle class
-Middle class dominated social and economic life
-Service of food in exclusive establishments and dining out became popular

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17
Q

Developments in food service during Post War Expansion

A

-Formation of big hotel chains
-Eating out became part of people’s way of life
-Growth of Fast food chains in response to changing social environment

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18
Q

Chinese traders introduced:

A

-Commercial Food Service in PH
-idea of eating out

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19
Q

Chinese eating places (Panciterias)

A

-Toho Food Center
-Ma Mon Luk
-Savory

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20
Q

American food restaurants:

A

-Max’s Fried Chicken
-Aristocrat

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21
Q

Influence of American foodservice in PH

A

brought fast food idea

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22
Q

Types of Institutional Food Services

A

-Hospital Food Service
-School Feeding Programs
-Canteens/Cafeterias
-Industrial Catering

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23
Q

Pioneers in Hospital Food service during the Crimean War

A

Florence Nightingale & Chef Alexis Soyer

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24
Q

Role of Florence Nightingale during the Crimean War

A

dietary kitchen to provide clean and nourishing food for the ill and wounded soldiers

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25
Q

Role of Chef Alexis Soyer during the Crimean War

A

management of operations

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26
Q

Victor Hugo pioneered in France & England

A

Victor Hugo

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27
Q

School Feeding Programs started in these 3 countries

A

France
England
United States

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28
Q

Canteens/Cafeteria is Pioneered by

A

Americans

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29
Q

Canteens/Cafeteria are in response to

A

-speedy service during the so-called Gold Rush days
-improve condition of soldiers in the military

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30
Q

Industrial Catering is pioneered by

A

Americans

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31
Q

pioneered the industrial catering in Scotland

A

Robert Owen

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32
Q

how did Robert Owen pioneered the industrial catering

A

-improve the foundations of his workers through subsidized meal service for employees

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33
Q

Examples of Institutional Food Service in the Philippines

A

-Public School Feeding System Set up in UP by Dr. Presentacion Perez
-PGH: Dietary section headed by Preciosa Irma P. Florentin

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34
Q

Auguste Escoffier roles in the development of food service industry

A

quantity food preparation, classical organization, simplified menu

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35
Q

Father of Modern Industrial catering

A

Robert Owen

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36
Q

The English nurse known as the 1st Dietitian

A

Florence Nightingale

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37
Q

Father of the School Feeding Program

A

Victor Hugo

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38
Q

Laid the foundations of modern dietetics in the Philippines

A

Irma P. Florentin

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39
Q

Founder of classical cuisines, books on cooking principles, recipes

A

Marie Antoine Careme

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40
Q

Commercial Food Service is ______, _____, _______.

A

-Profit-driven
-Operate in a free market
-Caters to all customer types

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41
Q

Types of Commercial Food Service Industry

A

-Quick Service
-Cafeteria
-Buffet
-Theme Restaurant
-Ethnic
-Bars and Tavern bars
-Luxury or Upscale
-Family
-Specialty
-Delicatessen
-Specialty Coffee
-Ice Cream Parlor
-Chain
-Catering
-Clubs
-Special Entertainment Concepts Chain
-Specialty Beverages

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42
Q

Commercial Food Service:

fast-food restaurants, fast service and production of food

A

Quick Service

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43
Q

Commercial Food Service:

customer self-service, Customers move along a line where a server plates a wide variety of hot and cold foods which are already pre- packaged, this type allows many persons be served at one time

A

Cafeteria

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44
Q

Commercial Food Service:

all you can eat for a fixed price Wide variety of food is displayed

A

Buffet

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45
Q

Commercial Food Service:

the design, menu and service of the restaurant follows a theme; history, movies, characters etc.

A

Theme Restaurant

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46
Q

Commercial Food Service:

reflect a specific international cuisine

A

Ethnic

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47
Q

Commercial Food Service:

offers a light food menu and extensive beverage menu; taverns offers a more extensive food menu

A

Bars and Tavern bars:

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48
Q

Commercial Food Service:

Sells expensive to very expensive foods and wines with impeccable service

A

Luxury or Upscale:

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49
Q

Commercial Food Service:

Customer base is families, offer moderately priced food, table service and large seating capacity

A

Family

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50
Q

Commercial Food Service:

Menu revolves around a particular category of menu items or specialty

A

Specialty

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51
Q

Commercial Food Service:

Serves over the counter, made to order sandwiches and a wide selection of meats and cheeses

A

Delicatessen

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52
Q

Commercial Food Service:

Offering a variety of coffee beans and extensive menu of hot and cold drinks and a limited selection of pastries and sandwiches

A

Specialty Coffee

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53
Q

Commercial Food Service:

Offering multiple varieties of ice creams, yogurts, specialty cakes, etc.

A

Ice Cream Parlor

54
Q

Commercial Food Service:

Owned and operated or franchised by international chains

A

Chain

55
Q

Commercial Food Service:

Involves preparing a food for a special event

A

Catering

56
Q

Commercial Food Service:

offer food to the members of the organization and their guests

A

Clubs

57
Q

Commercial Food Service:

Entertainment concepts associated with restaurants

A

Special Entertainment Concepts Chain

58
Q

Two examples of Special Entertainment Concepts Chain

A

-Dinner Theater
-Visible Kitchen

59
Q

Other terms for non-commercial food service

A

institutional or on-site

60
Q

Non-commercial/institutional/on-site food service is ____, _______, ______.

A

Mass production
Captive market (specific clientele)
Service-driven

61
Q

Types of Non-commercial/institutional/on-site food service

A

-School/College
-Correctional
-Military

62
Q

Non-traditional/Informal foodservice are _____ and _______.

A

-Street food vendors (stationary and ambulatory)
-Emerging Food Services:

63
Q

Examples of Emerging Food Services:

A

-Delivery
-Supermarkets
-Fitness/Gym/Skincare
-Convenience Stores
-Food Trucks/Food Parks

64
Q

3 fields of ND in Food Services

A

-Government and private hospitals & agencies
-Food industries
-Food service establishments

65
Q

ND in Government and private hospitals & agencies

A

-Administrative ND
-Research ND

66
Q

finished products and services, should be aligned on the organization’s missions, goals and objective

A

Output

67
Q

ND in Food industries

A

-ND in the Quality Control Department
-ND in the Test Kitchen
-Research ND
-Consultant

68
Q

Food service establishments

A

-Food Service Manager or Supervisor
-Menu planner
-Food checker
-Consultant

69
Q

The Systems Approach evolved from what 3 theories

A

-Efficiency and productivity (from Classical Management Approach)

-Organizational behavior and human resources (from Behavioral Management Approach)

-Mathematical tools and measures (Management Science Approach)

69
Q

Systems Approach: Foundational Concepts

A

-Organizations are designed to accomplish an objective
-All elements/subsystems must be coordinated to function together for success (synergy)
-Concept of wholism

69
Q

element that refers to the component of the system that regulated or directs or checks or modifies operations by using a set of standard

A

Control

70
Q

Systems Approach: 5 Essential Processes

A

-Inputs: organization’s capabilities or resources
-Operations: organization’s structure
-Output: organization’s values, goals, and objectives
-Management: management structure or control
-Environment: opportunities or threats outside the organization

71
Q

resource available to the system such as raw materials, information, energy, people, facilities, money, time

A

Input

71
Q

Subsystems of Food Service System

A

Inputs, Operations, Outputs, Controls, Management, Memory, Feedback, and Environmental Factors

72
Q

all records of past performance that may be used to improve future effectiveness

A

Memory

72
Q

threats or opportunities of the organization

A

Environmental factors

72
Q

work that transforms the input into output, processing of input to achieve the output

A

Operation

73
Q

changes or adjustments in the processes so that desired goal is achieved

A

Feedback

73
Q

different function of planning, organizing, directing, staffing and coordinating, recognizes the need of all the parts, uses various linking princesses like communication and decision making

A

Management

74
Q

Meaning of Umbrella

A

all the element inside impacts all the elements underneath it

74
Q

Assembly of Materials components

A

Menu Planning, Purchasing, Receiving, Storing, Issuing, Pre-preparation

74
Q

Production components

A

Preparation, Cooking (recipes standardization & quantification)

74
Q

Meaning of dotted lines

A

organization is an open system which is influenced by or interacts regularly with external forces or environmental factors

75
Q

Distribution components

A

Assembly, distribution and service

76
Q

All throughout the operations, _________ and _________ is an important component

A

sanitation & food safety

77
Q

In Conventional Food Service System, Foods are purchased by the individual food service in ______,

A

-Foods are purchased in various stages of preparation
-all preparation is completed
-food made ready for service in a kitchen on the premises where the food is to be served
-after food production, foods are held or served as soon as possible

78
Q

Modification in Conventional Food Service System

A

semi-conventional system (preparation minimized through the purchase of some convenience foods)

79
Q

Delivery in Conventional Food Service System

A

centralized and decentralized

80
Q

Advantages of Conventional Food Service System

A

-Quality Control
-More adaptable to the regional, ethnic and individual preferences
-Greater flexibility in menu changes
-Less freezer storage space and minimal distribution costs

80
Q

Example of Conventional Food Service System

A

Hospital Dietary

80
Q

Characteristics of Conventional Food Service System

A

Location: Food Preparation and Service - Same premises

Form of Food Purchased - Raw, some convenience foods

Food Procurement - Purchases for its own unit

Time span between Preparation and Service - Food prepared for immediate service

Amount and Kind of Equipment - All types of equipment

Labor Needs - Skilled and unskilled employees

80
Q

Disadvantages of Conventional Food Service System

A

-Creates peaks and valleys in workloads of employees
-Difficult to achieve high productivity
-Makes scheduling difficult

81
Q

Other terms for Commissary Food Service System

A

central or satellite foodservice

81
Q

What is Commissary Food Service System

A

-Centralized food procurement and production;
-distribution of prepared menu items to several remote areas to final preparation and service

81
Q

Delivery of Commissary Food Service System

A

frozen, chilled or hot-held foods may be in bulk or portioned before storage

81
Q

Examples of Commissary Food Service System

A

Airlines, chain restaurants, commercial caterers

82
Q

Characteristics of Commissary Food Service System

A

Location: Food Preparation and Service - Separate

Form of Food Purchased - Primarily raw ingredients

Food Procurement - Centralized

Time span between Preparation and Service - Differs: immediate service, later use

Amount and Kind of Equipment - Large sophisticated equipment, vehicles for delivery, reheating equipment

Labor Needs - Highly trained employees, food microbiologist

83
Q

Advantages of Commissary Food Service System

A

-Cost savings in food purchases, labor and equipment
-More effective quality control

84
Q

Disadvantages of Commissary Food Service System

A

-Many critical points in production where contamination may occur
-Requires special equipment and vehicles to transport food
-Requires production equipment that are expensive

85
Q

What is Ready-prepared Food Service System

A

Foods prepared on the premises, then frozen immediately and held for use at some later time

86
Q

Other term for Ready-prepared Food Service System

A

(cook-freeze or stored labor concept)

87
Q

What is Cook/Freeze Method

A

Food frozen for use later through BLAST FREEZING or CRYOGENIC FREEZING SYSTEM

87
Q

Delivery of Ready-prepared Food Service System

A

cabinets may be transported to any area for use and service

87
Q

What is -Cook/Chill Method:

A

-Food prepared and cooked by a conventional or other method, then quickly chilled (37°F in 1 1⁄2 hr or less)
-bulk or pre-plated form (5 days storage in the chiller)
-air and water-tight packages (45 days storage in the chiller)

88
Q

Types of Ready-prepared Food Service System

A

-Cook/Chill Method:
-Cook/Freeze Method

89
Q

Characteristics of Ready-prepared Food Service System

A

Location: Food Preparation and Service - Same premises

Form of Food Purchased - Raw, some convenience foods

Food Procurement - Purchases for its own unit

Time span between Preparation and Service - Food prepared, cooked and frozen for later use up to 3-4 months

Amount and Kind of Equipment - All types of equipment + cryogenic freezer

Labor Needs - Fewer skilled employees

90
Q

Advantages of Ready-prepared Food Service System

A

-Reduced peak and valleys of workloads
-Reduced production labor costs
-Improved quality and quantity control
-Improved nutrient retention
-Affords variety to the menu
-Ensures availability of menu items

91
Q

Disadvantages of Ready-prepared Food Service System

A

-Need for large cold storage, freezer units and re-thermalization equipment
-Space and cost implications
-Foods are prone to structural and textural changes
-Foods hazards must be well-controlled

92
Q

What is Assembly-Serve System

A

Completely prepared foods are “finished” (thawing, heating, portioning, and merchandising) within the premises

93
Q

Advantages of Assembly-Serve System

A

-Cost savings in labor and equipment
-Minimal equipment, space requirements and operating costs

93
Q

Other term for Assembly-Serve System

A

(total convenience or minimal cooking

93
Q

Delivery for Assembly-Serve System

A

Location: Food Preparation and Service - No preparation in the premises

Form of Food Purchased - All convenience and prepared foods

Food Procurement - Purchases for its own use/centralized in the case of chains

Time span between Preparation and Service - No on-site preparation; foods are ready for reheating and service at any time needed

Amount and Kind of Equipment - Reheating, setting-up and serving

Labor Needs - Unskilled employees

94
Q

Disadvantages of Assembly-Serve System

A

-Limited availability of a good selection of foods
-Quality of food may not be excellent
-High cost of prepared foods
-Prepared foods may not appeal to customers

94
Q

adoption of an appropriate food service system is largely determined by the organization’s ___, ____, ____, ____.

A

-objectives,
-extent of resources,
-operational limitations, and
-target outputs.

95
Q

Functional Subsystems in Foodservice Operations

A
  1. Menu planning
  2. Food purchasing
  3. Receiving of supplies
  4. Storing, issuance, and requisition
  5. Food production (pre-preparation and preparation)
    -Holding
    -Cooling
    -Re-heating
  6. Assembly and service
  7. Post-service clean up
96
Q

T or F

Menu planning requires simultaneous considerations of various factors – from food to the rest of the operations.

A

T

97
Q

T or F

Purchasing food supplies does not always happen in the actual market

A

T

98
Q

Considerations in purchasing food supplies include the:

A

-capacity of the supplier to deliver the requirements in terms of quality and quantity;
-frequency and schedule of delivery;
-mode of payment;
-food safety compliance and other factors (e.g social concerns)

99
Q

T or F

Receiving deliveries demand knowledge of standards and being critical in inspecting deliveries

A

T

100
Q

T or F

Storing delivered supplies require proper facilities and equipment that can provide the conditions necessary to keep the quality and security of stored supplies.

A

T

101
Q

T or F

Food production may be complex or simple depending on the type of system in place.

A

T

101
Q

T or F

Assembly and Service of food take many forms depending on the foodservice set-up.

A

T

101
Q

Foodservice Operation is Mainly concerned with the:

A

quality, safety, and quantity of meals

101
Q

T or F

Issuance and requisition of delivered and stored food supplies require proper communication for check and balance.

A

T

102
Q

Post-service clean up requires compliance to food safety measures such as:

A

-Pest control management
-Cleaning and sanitation program
-Waste management

103
Q

Operations should be manage through procedures such as:

A

-Standardized
-Effective
-Efficient

104
Q

3 Organizational goals

A

-Financial goal
-Quality and safety of food
-Customer satisfaction

105
Q

How to achieve organizational goals?

A

Establishment of CONTROL PROCEDURES

106
Q

3 STANDARD OPERATING PROCEDURES (SOP) in FOODSERVICE

A

Cost control, Food safety control, Operations efficiency

107
Q

WHat is cost control

A

correct costing, pricing, forecasting, and appropriate policies

108
Q

WHat is Food safety control -

A

knowledge of food safety concepts and principles and establishment of appropriate policies

109
Q

What is Operations efficiency -

A

know your menu requirements and establishment of appropriate policies

FN 133 (5 decks)

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