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RD Exam > Module 4 > Flashcards

Module 4 Flashcards

1
Q

Menu

A

Determines equipment, food, space & personnel needed

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2
Q

Types of Menus

A
  1. Non-selective
  2. Static/fixed/set (same everyday)
  3. Cycle (2 week, etc)
  4. Single Use
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3
Q
  1. Southeast Asians
  2. Kosher
  3. Chinese
  4. Seventh Day/Adventitst
  5. Central American/Latin
A
  1. pork, few dairy
  2. no meat & dairy at same time, no pork/shellfish
  3. Yin (dark, cold) & Yang (bright, hot)
  4. ovolactovegetarian, no caffeine
  5. fruits/veggies/meat/poultry/fish
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4
Q

Four Categories of Menu Items

A
  1. Star - (high profit, high popularity)
  2. Dog - (low profit, low pop)
  3. Puzzle - (high profit, low pop)
  4. Plowhorse - (low profit, high pop)
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5
Q

Menu Mix

A

popularity of a menu item

70% of total sales

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6
Q

Contribution Margin

A

Profitability of an item

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7
Q

Polularity Index

A

Used to analyze & predict item sales:

servings of an item

—————————————

total # of servings of all items in that category that day

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8
Q

Benchmarking

A

compare satisfaction levels to those of other facilities considered “best in class”

used to find things to improve upon

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9
Q

Purchasing Dept

A
  1. Profit Ctr - both expense & revenue responsibilities (cafe)
  2. Cost Ctr - manage expenses, but do not generate revenue (patient)
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10
Q

Can Cutting

A

Samples from vendors, opened & compared qualiites (texture, taste, aroma)

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11
Q

Formal, competitve bid buying

A

submit written specifications & quantity, then receive prices

bids opened together, order w/ lowest price

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12
Q

Informal, open market

A

when small amounts are needed quickly

buyer request quotes on specific items

place order after conisdering price, quality, delivery

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13
Q

Prime Vending

A

single vendor for almost everything

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14
Q

Purchasing

A
  1. Centralized - 1 office does purchasing for all unites; cost-effective, time saving
  2. Group/Co-op - union of seperate units, joint purchasing; large volumes
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15
Q

JIT

A

just-in-time purchasing

immediate consumption by customer

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16
Q

Formularies

A

description/lists of approved products or treatments used

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17
Q

Amount to purchase

A

AP =

EP

— — — —

% yield (amount provided by 1lb of item)

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18
Q

Moving Average

A

uniformly weighs past observations

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19
Q

Exponential Smoothing

A

uses software

gives more recent values more wt

does NOT uniformly weigh past observations

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20
Q

Receiving Procedures

A
  1. Invoice - checked against items received & the PO
  2. Blind check - list, omitting quantities & wts, takes longer
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21
Q

Dry Storage

A

dry, cool, dark, well-vented, clean

temp = 50-70

humidity - 50-60% (although fruits & veggies required 85-90%)

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22
Q

Refridgerated Storage

A

<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

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23
Q

Inventory Mgt

A
  1. Perpetual - running record of balance
  2. Physical - actual count of all goods on hand at end of acct period
  3. Fixed order quantity - determines when to reorder -

(average daily use)(lead time) + safety stock

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24
Q

ABC Inventory Classification System

A

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

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25
Q

Dispersion Systems

A

mixture of various substances in solid, liquid, or gaseous state

ex: liquid in liquid - mayo (emulsion)

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26
Q

Enzymes

A

facilitate chemical reactions

all are proteins

acid will lower pH & inhibit enzyme activity

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27
Q

Browning Reactions

A

enzymatic - cut fruit

non-enzymatic (Maiilard)

acid prevents

akaline encourages browning

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28
Q

Radiation

A

microwave

affects H2O molecules

uneven heat

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29
Q

Engineered Foods

A
  1. Meat analogs - isolated soy pro, veggie pro, fat, cho, vits, mins (ex. Bacos)
  2. Seafood analogs - soy blended w/ fish, reduces wt. loss (ex. immitation crab meat)
  3. Vegetable blends - incaparina (maize, sorghum); CSM (corn, soy, not-fat dry milk); used to feed those in underdeveloped countries
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30
Q

Molds

A

need warmth (77-85°), damp, dark conditions

boil to destroy

grows best on acid, neutral & sweet foods

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31
Q

Yeasts

A

need H2O, energy, acid in medium O2 (77-86°)

bread making

destroyed in boil H2O

32
Q

Bacteria

A

need abundant moisture, neutral foods (68-113°)

33
Q

Thawing frozen items

A

thaw hazardous food in fridge, submerge under running cold H2O at 70º or lower

34
Q

Ca compounds

A

used as additives (humectants) b/c retain moisture, increase firmness & tenderness

35
Q

BHA, BHT

A

chemical preservatives

antioxidants for fatty products

36
Q

Food production control procedures

A
  1. Production schedule - what to do when
  2. Standardized recipes - produces know quantity of food of desired quality
  3. Quality control - evals, taste panels, customer reactions; proper forecasting, etc.
37
Q

Scoop #

A

12 scoop yields 12 2.66 oz servings

tells you how many scoops (servings) in a quart (32oz)

ex:

38
Q

Gantt Chart

A

progress chart used to schedule & control work

concerned w/ time of production, not cost

39
Q

PERT

A

Program Evaluation & Review Technique

production control

can calculate total amount of time to complete

40
Q

CPM - critical path method

A

longest pathway through - determines the min time for completion (helps determine labor costs)

project requires at least 8 weeks to complete

41
Q

Flavor profile method

A

descriptive flavor profile (DFAP)

trained panel analyzes & records aroma & flavor in detail

42
Q

Specific gravity

A

compares lightness of products

ration of density of a food to that of H2O

43
Q

Conventional Production

A

all prep done on premises where meals are served

more adaptable to indiv preferences, menu flexibility

44
Q
  1. Centralized
  2. Decentralized
A
  1. trays set up in central serving area (one kitchen), insulated trays
  2. distance from kitchen & patient are great; bulk food delivered
45
Q

Commissary

A

satelitte, centralizes production

food production & service area are seperate

menu items in bulk, then frozen, chilled or hot-held

delivery & safety issues

46
Q

Ready-Prepared

A

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

47
Q

Assembly Serve

A

total convienence

purchased completely prepared

finish by thawing, heating on premises

only has 4 critical control points

48
Q

Scrambled System

A

hollow square, free-flow, seperate counters for hot foods, salads, etc.

49
Q

USDA

A

Food Safety & Inspection Service (FSIS)

Meat & Poultry Division

  1. wholesome meat & poultry act - inspects all meat & poultry at time of slaughter
  2. egg products inspection acts - inspects processing plants, requires pasteurization
50
Q

U.S. Dept of Commerce

A

National Marine Fisheries Service

51
Q

DHHS

A

Dept of Health & Human Services

Public Health Service

concerned w/ infectious & contagious diseases - from shellfish, milk, vending machines, restaurants

52
Q

FDA

A

Food & Drug Admin

  1. Food, drug & cosmetic act - intersate, except meat, fish, poultry & eggs
  2. monitors shipping of shellfish
  3. prohibits audlteration & misbranding
53
Q

GRAS

A

generally recognized as safe

54
Q

Delaney Clause

A

anything cancer causing to be removed from market

55
Q

Standard of Identity

A

defines what a product must be called by a certain name (mayonnaise)

56
Q

Nutrition Labeling Act

A

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

57
Q

Label Regulations

A
  1. Low CHOL - <20 mgs of chol/serv
  2. Low Kcals - <40 kcals/serv
  3. Low Fat - 3gms or less/serv
  4. Very Low Na - < 35mg/serv
  5. Low Sat Fat - 1gm or less/serv
58
Q

DRV

RDI

A
  1. daily reference value
  2. reference daily intakes (replaces USRDAs)
59
Q

Food Intoxications

A

illness due to a toxin formed in food

  1. Staph - 1-7 hrs: resists drying/freezing
  2. Botulinum - anaerobic; 4-36hrs; vaccum-packed, canned foods, honey common
  3. Perfingens - anaerobic; improperly cooked/reheated foods; cafe bug; to prevent - cool foods in shallow pans
  4. Bacillus Cereus - 30 mins- 6hrs; rice products, starches; forms spores
    5.
60
Q

Food Borne Illness

A

due to activity of large #s of bacteria carried by food to GI tract

  1. Salmonella - 6-48 hrs: raw, undercooked meat/poultry, seafood, melons
  2. Streptococcus - 2-60 hrs: intestinal contents of humans/animals; destroyed by cooking
  3. Listeria - 30% death rate; unwashed veggies/fruits; grows in fridge; menigitis
  4. Camplylobacter - common; 1-7 days; raw undercooked meat/poultry
  5. E. Coli - can survive freezing; unpasteurized foods
  6. Norovirus - “cruise ship illness”; poor personal hygiene
61
Q

Cantilever Equipment

A

wall-mounted equipment

62
Q

OSHA

A

Occupational Safety & Health Act

inspection of facilities looking for safety hazards

63
Q

Fires

A

release CO2

Class A - wood, paper, cloth

Class B - flammable liquids, gases, greases

Class C - live electrical fires

64
Q

EPA

A

regulates chemcial, cleaning supplies

sanitizing surfaces tha touch food

65
Q

Prospectus

A

planning guide - formal summary of proposed work

66
Q

Layout

A

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

67
Q

Kitchen Aisles

A

lane w/ 1 person - 40” wide

where mobile equipment passes - 50” wide

main traffic lane - 60”

68
Q

National Sanitation Foundation International

A

NSFI

voluntary inspection of equipment

complies w/ food safety & sanitation standards

69
Q

Underwriter’s Laboratories

A

UL

voluntary inspection of electrical equipment

70
Q

Materials for Equipment

A

4 grind - tables, counters

stainless steel

1014 gauge most common

lower the gauge, stronger the metal

luster - higher #, high polish

71
Q

Dishwashing

A

3 compartment sink

  1. wash - 110-120
  2. rinse - warm water
  3. sanitize - 170º for 30 seconds
  4. pots/pans air dry
72
Q

Dishwasher

A

mechanical

  1. pre-rinse, pre-wash : 110-140º, if too hot H2O will coagulate proteins
  2. wash: 140-160º
  3. rinse : 170-180º
  4. air-dry : 45 seconds
73
Q

Meals per Hour

A
  1. >50 : counter style (home style)
  2. 50-250 : door style
  3. 250-1500 : single or double tank conveyor
  4. >1500 : flite-type conveyor
74
Q

Steam-Jacketed Kettle

A

circulation steamer

very energy efficient, 5-8 PSI

deep, shallow, trunion or titling

75
Q

Depreciation

A

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

76
Q

Sustainability

A

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

RD Exam (4 decks)

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