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
2
Q
establishments where food is regularly served outside the home.
A
Food service industry
3
Q
Ancient Food Services
A
-Europe (Royal and Noble households)
-Middle East
-Asia
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
5
Q
Example of Food Service in Middle Ages
A
- Religious Orders (St. Augustine’s Abbey)
- Noble Households
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
7
Q
Forerunners of Modern-day Food Service Restaurants
A
-Coffeehouses or Cafes
-Boulanger’s Restaurer
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
9
Q
“Health-restoring” soups were served here
A
Boulanger’s Restaurer
10
Q
source of the term “restaurant”
A
Boulanger’s Restaurer
11
Q
Two people attributed in the Golden Age of Cuisine
A
- Marie Antoine Careme (1784-1833)
- Georges Auguste Escoffier (1846-1935)
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
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
14
Q
Scientific Advancement in food service is attributed to
A
Nicolas Appert
15
Q
Nicolas Appert developed?
A
food processing, manufacture and preservation (canning)
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
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
18
Q
Chinese traders introduced:
A
-Commercial Food Service in PH
-idea of eating out
19
Q
Chinese eating places (Panciterias)
A
-Toho Food Center
-Ma Mon Luk
-Savory
20
Q
American food restaurants:
A
-Max’s Fried Chicken
-Aristocrat
21
Q
Influence of American foodservice in PH
A
brought fast food idea
22
Q
Types of Institutional Food Services
A
-Hospital Food Service
-School Feeding Programs
-Canteens/Cafeterias
-Industrial Catering
23
Q
Pioneers in Hospital Food service during the Crimean War
A
Florence Nightingale & Chef Alexis Soyer
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
25
Role of Chef Alexis Soyer during the Crimean War
management of operations
26
Victor Hugo pioneered in France & England
Victor Hugo
27
School Feeding Programs started in these 3 countries
France
England
United States
28
Canteens/Cafeteria is Pioneered by
Americans
29
Canteens/Cafeteria are in response to
-speedy service during the so-called Gold Rush days
-improve condition of soldiers in the military
30
Industrial Catering is pioneered by
Americans
31
pioneered the industrial catering in Scotland
Robert Owen
32
how did Robert Owen pioneered the industrial catering
-improve the foundations of his workers through subsidized meal service for employees
33
Examples of Institutional Food Service in the Philippines
-Public School Feeding System Set up in UP by Dr. Presentacion Perez
-PGH: Dietary section headed by Preciosa Irma P. Florentin
34
Auguste Escoffier roles in the development of food service industry
quantity food preparation, classical organization, simplified menu
35
Father of Modern Industrial catering
Robert Owen
36
The English nurse known as the 1st Dietitian
Florence Nightingale
37
Father of the School Feeding Program
Victor Hugo
38
Laid the foundations of modern dietetics in the Philippines
Irma P. Florentin
39
Founder of classical cuisines, books on cooking principles, recipes
Marie Antoine Careme
40
Commercial Food Service is ______, _____, _______.
-Profit-driven
-Operate in a free market
-Caters to all customer types
41
Types of Commercial Food Service Industry
-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
42
Commercial Food Service:
fast-food restaurants, fast service and production of food
Quick Service
43
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
Cafeteria
44
Commercial Food Service:
all you can eat for a fixed price Wide variety of food is displayed
Buffet
45
Commercial Food Service:
the design, menu and service of the restaurant follows a theme; history, movies, characters etc.
Theme Restaurant
46
Commercial Food Service:
reflect a specific international cuisine
Ethnic
47
Commercial Food Service:
offers a light food menu and extensive beverage menu; taverns offers a more extensive food menu
Bars and Tavern bars:
48
Commercial Food Service:
Sells expensive to very expensive foods and wines with impeccable service
Luxury or Upscale:
49
Commercial Food Service:
Customer base is families, offer moderately priced food, table service and large seating capacity
Family
50
Commercial Food Service:
Menu revolves around a particular category of menu items or specialty
Specialty
51
Commercial Food Service:
Serves over the counter, made to order sandwiches and a wide selection of meats and cheeses
Delicatessen
52
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
Specialty Coffee
53
Commercial Food Service:
Offering multiple varieties of ice creams, yogurts, specialty cakes, etc.
Ice Cream Parlor
54
Commercial Food Service:
Owned and operated or franchised by international chains
Chain
55
Commercial Food Service:
Involves preparing a food for a special event
Catering
56
Commercial Food Service:
offer food to the members of the organization and their guests
Clubs
57
Commercial Food Service:
Entertainment concepts associated with restaurants
Special Entertainment Concepts Chain
58
Two examples of Special Entertainment Concepts Chain
-Dinner Theater
-Visible Kitchen
59
Other terms for non-commercial food service
institutional or on-site
60
Non-commercial/institutional/on-site food service is ____, _______, ______.
Mass production
Captive market (specific clientele)
Service-driven
61
Types of Non-commercial/institutional/on-site food service
-School/College
-Correctional
-Military
62
Non-traditional/Informal foodservice are _____ and _______.
-Street food vendors (stationary and ambulatory)
-Emerging Food Services:
63
Examples of Emerging Food Services:
-Delivery
-Supermarkets
-Fitness/Gym/Skincare
-Convenience Stores
-Food Trucks/Food Parks
64
3 fields of ND in Food Services
-Government and private hospitals & agencies
-Food industries
-Food service establishments
65
ND in Government and private hospitals & agencies
-Administrative ND
-Research ND
66
finished products and services, should be aligned on the organization's missions, goals and objective
Output
67
ND in Food industries
-ND in the Quality Control Department
-ND in the Test Kitchen
-Research ND
-Consultant
68
Food service establishments
-Food Service Manager or Supervisor
-Menu planner
-Food checker
-Consultant
69
The Systems Approach evolved from what 3 theories
-Efficiency and productivity (from Classical Management Approach)
-Organizational behavior and human resources (from Behavioral Management Approach)
-Mathematical tools and measures (Management Science Approach)
69
Systems Approach: Foundational Concepts
-Organizations are designed to accomplish an objective
-All elements/subsystems must be coordinated to function together for success (synergy)
-Concept of wholism
69
element that refers to the component of the system that regulated or directs or checks or modifies operations by using a set of standard
Control
70
Systems Approach: 5 Essential Processes
-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
resource available to the system such as raw materials, information, energy, people, facilities, money, time
Input
71
Subsystems of Food Service System
Inputs, Operations, Outputs, Controls, Management, Memory, Feedback, and Environmental Factors
72
all records of past performance that may be used to improve future effectiveness
Memory
72
threats or opportunities of the organization
Environmental factors
72
work that transforms the input into output, processing of input to achieve the output
Operation
73
changes or adjustments in the processes so that desired goal is achieved
Feedback
73
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
Management
74
Meaning of Umbrella
all the element inside impacts all the elements underneath it
74
Assembly of Materials components
Menu Planning, Purchasing, Receiving, Storing, Issuing, Pre-preparation
74
Production components
Preparation, Cooking (recipes standardization & quantification)
74
Meaning of dotted lines
organization is an open system which is influenced by or interacts regularly with external forces or environmental factors
75
Distribution components
Assembly, distribution and service
76
All throughout the operations, _________ and _________ is an important component
sanitation & food safety
77
In Conventional Food Service System, Foods are purchased by the individual food service in ______,
-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
Modification in Conventional Food Service System
semi-conventional system (preparation minimized through the purchase of some convenience foods)
79
Delivery in Conventional Food Service System
centralized and decentralized
80
Advantages of Conventional Food Service System
-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
Example of Conventional Food Service System
Hospital Dietary
80
Characteristics of Conventional Food Service System
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
Disadvantages of Conventional Food Service System
-Creates peaks and valleys in workloads of employees
-Difficult to achieve high productivity
-Makes scheduling difficult
81
Other terms for Commissary Food Service System
central or satellite foodservice
81
What is Commissary Food Service System
-Centralized food procurement and production;
-distribution of prepared menu items to several remote areas to final preparation and service
81
Delivery of Commissary Food Service System
frozen, chilled or hot-held foods may be in bulk or portioned before storage
81
Examples of Commissary Food Service System
Airlines, chain restaurants, commercial caterers
82
Characteristics of Commissary Food Service System
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
Advantages of Commissary Food Service System
-Cost savings in food purchases, labor and equipment
-More effective quality control
84
Disadvantages of Commissary Food Service System
-Many critical points in production where contamination may occur
-Requires special equipment and vehicles to transport food
-Requires production equipment that are expensive
85
What is Ready-prepared Food Service System
Foods prepared on the premises, then frozen immediately and held for use at some later time
86
Other term for Ready-prepared Food Service System
(cook-freeze or stored labor concept)
87
What is Cook/Freeze Method
Food frozen for use later through BLAST FREEZING or CRYOGENIC FREEZING SYSTEM
87
Delivery of Ready-prepared Food Service System
cabinets may be transported to any area for use and service
87
What is -Cook/Chill Method:
-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
Types of Ready-prepared Food Service System
-Cook/Chill Method:
-Cook/Freeze Method
89
Characteristics of Ready-prepared Food Service System
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
Advantages of Ready-prepared Food Service System
-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
Disadvantages of Ready-prepared Food Service System
-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
What is Assembly-Serve System
Completely prepared foods are “finished” (thawing, heating, portioning, and merchandising) within the premises
93
Advantages of Assembly-Serve System
-Cost savings in labor and equipment
-Minimal equipment, space requirements and operating costs
93
Other term for Assembly-Serve System
(total convenience or minimal cooking
93
Delivery for Assembly-Serve System
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
Disadvantages of Assembly-Serve System
-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
adoption of an appropriate food service system is largely determined by the organization’s ___, ____, ____, ____.
-objectives,
-extent of resources,
-operational limitations, and
-target outputs.
95
Functional Subsystems in Foodservice Operations
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
T or F
Menu planning requires simultaneous considerations of various factors – from food to the rest of the operations.
T
97
T or F
Purchasing food supplies does not always happen in the actual market
T
98
Considerations in purchasing food supplies include the:
-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
T or F
Receiving deliveries demand knowledge of standards and being critical in inspecting deliveries
T
100
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.
T
101
T or F
Food production may be complex or simple depending on the type of system in place.
T
101
T or F
Assembly and Service of food take many forms depending on the foodservice set-up.
T
101
Foodservice Operation is Mainly concerned with the:
quality, safety, and quantity of meals
101
T or F
Issuance and requisition of delivered and stored food supplies require proper communication for check and balance.
T
102
Post-service clean up requires compliance to food safety measures such as:
-Pest control management
-Cleaning and sanitation program
-Waste management
103
Operations should be manage through procedures such as:
-Standardized
-Effective
-Efficient
104
3 Organizational goals
-Financial goal
-Quality and safety of food
-Customer satisfaction
105
How to achieve organizational goals?
Establishment of CONTROL PROCEDURES
106
3 STANDARD OPERATING PROCEDURES (SOP) in FOODSERVICE
Cost control, Food safety control, Operations efficiency
107
WHat is cost control
correct costing, pricing, forecasting, and appropriate policies
108
WHat is Food safety control -
knowledge of food safety concepts and principles and establishment of appropriate policies
109
What is Operations efficiency -
know your menu requirements and establishment of appropriate policies
