Module 4 Flashcards
Menu
Determines equipment, food, space & personnel needed
Types of Menus
- Non-selective
- Static/fixed/set (same everyday)
- Cycle (2 week, etc)
- Single Use
- Southeast Asians
- Kosher
- Chinese
- Seventh Day/Adventitst
- Central American/Latin
- pork, few dairy
- no meat & dairy at same time, no pork/shellfish
- Yin (dark, cold) & Yang (bright, hot)
- ovolactovegetarian, no caffeine
- fruits/veggies/meat/poultry/fish
Four Categories of Menu Items
- Star - (high profit, high popularity)
- Dog - (low profit, low pop)
- Puzzle - (high profit, low pop)
- Plowhorse - (low profit, high pop)
Menu Mix
popularity of a menu item
70% of total sales
Contribution Margin
Profitability of an item
Polularity Index
Used to analyze & predict item sales:
servings of an item
—————————————
total # of servings of all items in that category that day
Benchmarking
compare satisfaction levels to those of other facilities considered “best in class”
used to find things to improve upon
Purchasing Dept
- Profit Ctr - both expense & revenue responsibilities (cafe)
- Cost Ctr - manage expenses, but do not generate revenue (patient)
Can Cutting
Samples from vendors, opened & compared qualiites (texture, taste, aroma)
Formal, competitve bid buying
submit written specifications & quantity, then receive prices
bids opened together, order w/ lowest price
Informal, open market
when small amounts are needed quickly
buyer request quotes on specific items
place order after conisdering price, quality, delivery
Prime Vending
single vendor for almost everything
Purchasing
- Centralized - 1 office does purchasing for all unites; cost-effective, time saving
- Group/Co-op - union of seperate units, joint purchasing; large volumes
JIT
just-in-time purchasing
immediate consumption by customer
Formularies
description/lists of approved products or treatments used
Amount to purchase
AP =
EP
— — — —
% yield (amount provided by 1lb of item)
Moving Average
uniformly weighs past observations
Exponential Smoothing
uses software
gives more recent values more wt
does NOT uniformly weigh past observations
Receiving Procedures
- Invoice - checked against items received & the PO
- Blind check - list, omitting quantities & wts, takes longer
Dry Storage
dry, cool, dark, well-vented, clean
temp = 50-70
humidity - 50-60% (although fruits & veggies required 85-90%)
Refridgerated Storage
<41 degrees all hazardous foods
frozen 0 - ¨10
Fresh eggs - 3-5 wks
Raw yolks/whites - 2-4 days
Fresh protein - 1-2 days
steaks, chops, roasts - 3-5 days
Inventory Mgt
- Perpetual - running record of balance
- Physical - actual count of all goods on hand at end of acct period
- Fixed order quantity - determines when to reorder -
(average daily use)(lead time) + safety stock
ABC Inventory Classification System
small amounts of product acct for major portion of inventory value
A items – vital, high value, most $, often proteins
B items – moderate, medium value
C items – 60-65% of inventory, but comprise 5-10% of the value
Dispersion Systems
mixture of various substances in solid, liquid, or gaseous state
ex: liquid in liquid - mayo (emulsion)
Enzymes
facilitate chemical reactions
all are proteins
acid will lower pH & inhibit enzyme activity
Browning Reactions
enzymatic - cut fruit
non-enzymatic (Maiilard)
acid prevents
akaline encourages browning
Radiation
microwave
affects H2O molecules
uneven heat
Engineered Foods
- Meat analogs - isolated soy pro, veggie pro, fat, cho, vits, mins (ex. Bacos)
- Seafood analogs - soy blended w/ fish, reduces wt. loss (ex. immitation crab meat)
- Vegetable blends - incaparina (maize, sorghum); CSM (corn, soy, not-fat dry milk); used to feed those in underdeveloped countries
Molds
need warmth (77-85°), damp, dark conditions
boil to destroy
grows best on acid, neutral & sweet foods
Yeasts
need H2O, energy, acid in medium O2 (77-86°)
bread making
destroyed in boil H2O
Bacteria
need abundant moisture, neutral foods (68-113°)
Thawing frozen items
thaw hazardous food in fridge, submerge under running cold H2O at 70º or lower
Ca compounds
used as additives (humectants) b/c retain moisture, increase firmness & tenderness
BHA, BHT
chemical preservatives
antioxidants for fatty products
Food production control procedures
- Production schedule - what to do when
- Standardized recipes - produces know quantity of food of desired quality
- Quality control - evals, taste panels, customer reactions; proper forecasting, etc.
Scoop #
12 scoop yields 12 2.66 oz servings
tells you how many scoops (servings) in a quart (32oz)
ex:
Gantt Chart
progress chart used to schedule & control work
concerned w/ time of production, not cost
PERT
Program Evaluation & Review Technique
production control
can calculate total amount of time to complete
CPM - critical path method
longest pathway through - determines the min time for completion (helps determine labor costs)
project requires at least 8 weeks to complete
Flavor profile method
descriptive flavor profile (DFAP)
trained panel analyzes & records aroma & flavor in detail
Specific gravity
compares lightness of products
ration of density of a food to that of H2O
Conventional Production
all prep done on premises where meals are served
more adaptable to indiv preferences, menu flexibility
- Centralized
- Decentralized
- trays set up in central serving area (one kitchen), insulated trays
- distance from kitchen & patient are great; bulk food delivered
Commissary
satelitte, centralizes production
food production & service area are seperate
menu items in bulk, then frozen, chilled or hot-held
delivery & safety issues
Ready-Prepared
cook-chill, cook-freeze
food may be held 1-5 days (blast chilled)
45 days (tumbled chilled)
3-4 months (cook freeze)
production schedule more liberal
lower labor costs
Assembly Serve
total convienence
purchased completely prepared
finish by thawing, heating on premises
only has 4 critical control points
Scrambled System
hollow square, free-flow, seperate counters for hot foods, salads, etc.
USDA
Food Safety & Inspection Service (FSIS)
Meat & Poultry Division
- wholesome meat & poultry act - inspects all meat & poultry at time of slaughter
- egg products inspection acts - inspects processing plants, requires pasteurization
U.S. Dept of Commerce
National Marine Fisheries Service
DHHS
Dept of Health & Human Services
Public Health Service
concerned w/ infectious & contagious diseases - from shellfish, milk, vending machines, restaurants
FDA
Food & Drug Admin
- Food, drug & cosmetic act - intersate, except meat, fish, poultry & eggs
- monitors shipping of shellfish
- prohibits audlteration & misbranding
GRAS
generally recognized as safe
Delaney Clause
anything cancer causing to be removed from market
Standard of Identity
defines what a product must be called by a certain name (mayonnaise)
Nutrition Labeling Act
label must identify: form, wt, name of manufacturer
ingredients in decreasing order, size of serving if # of servings listed
% DV of eaching nutrient a serving of food provides
based on 2000 kcal diet
Label Regulations
- Low CHOL - <20 mgs of chol/serv
- Low Kcals - <40 kcals/serv
- Low Fat - 3gms or less/serv
- Very Low Na - < 35mg/serv
- Low Sat Fat - 1gm or less/serv
DRV
RDI
- daily reference value
- reference daily intakes (replaces USRDAs)
Food Intoxications
illness due to a toxin formed in food
- Staph - 1-7 hrs: resists drying/freezing
- Botulinum - anaerobic; 4-36hrs; vaccum-packed, canned foods, honey common
- Perfingens - anaerobic; improperly cooked/reheated foods; cafe bug; to prevent - cool foods in shallow pans
- Bacillus Cereus - 30 mins- 6hrs; rice products, starches; forms spores
5.
Food Borne Illness
due to activity of large #s of bacteria carried by food to GI tract
- Salmonella - 6-48 hrs: raw, undercooked meat/poultry, seafood, melons
- Streptococcus - 2-60 hrs: intestinal contents of humans/animals; destroyed by cooking
- Listeria - 30% death rate; unwashed veggies/fruits; grows in fridge; menigitis
- Camplylobacter - common; 1-7 days; raw undercooked meat/poultry
- E. Coli - can survive freezing; unpasteurized foods
- Norovirus - “cruise ship illness”; poor personal hygiene
Cantilever Equipment
wall-mounted equipment
OSHA
Occupational Safety & Health Act
inspection of facilities looking for safety hazards
Fires
release CO2
Class A - wood, paper, cloth
Class B - flammable liquids, gases, greases
Class C - live electrical fires
EPA
regulates chemcial, cleaning supplies
sanitizing surfaces tha touch food
Prospectus
planning guide - formal summary of proposed work
Layout
space required determined by “market form” of foods purchased
Walls - glazed tiles 5’8” high, washable
Ceilings - 14-18’ high
Floors - reslilient, non-slip, concreate, clay tiles, quarry tiles
Ventilation - 68º, fan system, eliminates cooking odors
Lighting - 70-150 food candles, localized work areas
Kitchen Aisles
lane w/ 1 person - 40” wide
where mobile equipment passes - 50” wide
main traffic lane - 60”
National Sanitation Foundation International
NSFI
voluntary inspection of equipment
complies w/ food safety & sanitation standards
Underwriter’s Laboratories
UL
voluntary inspection of electrical equipment
Materials for Equipment
4 grind - tables, counters
stainless steel
1014 gauge most common
lower the gauge, stronger the metal
luster - higher #, high polish
Dishwashing
3 compartment sink
- wash - 110-120
- rinse - warm water
- sanitize - 170º for 30 seconds
- pots/pans air dry
Dishwasher
mechanical
- pre-rinse, pre-wash : 110-140º, if too hot H2O will coagulate proteins
- wash: 140-160º
- rinse : 170-180º
- air-dry : 45 seconds
Meals per Hour
- >50 : counter style (home style)
- 50-250 : door style
- 250-1500 : single or double tank conveyor
- >1500 : flite-type conveyor
Steam-Jacketed Kettle
circulation steamer
very energy efficient, 5-8 PSI
deep, shallow, trunion or titling
Depreciation
costs associated w/ acquisition & installation of a fixed asset are allocated over an estimate time
value of equipment (cost) - salvage value
_____________________________________
of years of useful life
Sustainability
sustainability of food & agricultural systems meet the needs of the present w/o compromising abilty to meet needs of the futrue
Energy-Star & WaterSense water-conserving appliances
recycled materials
local foods, fresh or minimally processed foods
