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D4 > Overview of D4 > Flashcards

Overview of D4 Flashcards

1
Q

“Haram”

A

Forbidden and bad

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2
Q

Halal

A

Good

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3
Q

Haram foods

A

Pork and alcohol

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4
Q

Kosher

A

No pork, shellfish, also don’t mix two animal products

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5
Q

“Truth in menu”

A

it better be true, if it is a “maine” lobster, then it better be from Maine.

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6
Q

Star menu item
Means:
What should be done:
ex:

A

Means: High profitable and popular
What should be done: promote!
ex: McDonald’s fires

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7
Q

Angel food cake

A

Has no dairy

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8
Q

Irradiation

A

Helps kill harmful bacteria w/ cold sterilzation

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9
Q

Par Stock

A

“bring up to par”

If 20 is the par, you have 2, so you order 18

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10
Q

Browning reactions

A

millard reaction

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11
Q

Sustainability (6)

A
  1. Reduce, reuse, recycle
  2. Energy audits
  3. minimize food waste, donate leftovers
  4. Follow LEED guidelines (leadership in energy and environmental design)
  5. Replace lights w/ LED
  6. Reuse waste water to warm the lawn
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12
Q

Yin/Yang foods

A

Yin=cold

Yang=Hot

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13
Q

Menu will

A

determine the equipment needed, food needed, the space needed and the personnel needed
ex: a ready to eat place will need less staff, space and equipment

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14
Q

Emergency preparedness

A

You must have a galloon of water a day for every person for 3 days

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15
Q

Dog menu will

  1. what it means
  2. what should be done
  3. Example
A
  1. what it means: not popular or profitable
  2. what should be done: Eliminate
  3. Example: lentil soup
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16
Q

Plowhorse menu item:

  1. What it means:
  2. What should be done:
  3. Example:
A
  1. what it means: popular not profitable
  2. what should be done: decrease portion size or increase price
  3. Example: steak
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17
Q

Puzzle menu item:

  1. what it means
  2. what should be done
  3. Example
A
  1. what it means: Profitable not popular
  2. what should be done: change selling price
  3. Example: beef stew
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18
Q

Just in time

A

Purchasing foods just in time when you need time.

No records in inventory b/c always being used

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19
Q

Can-cutting (3)

A

Compares qualities of different cans:

  1. Technical: open it
  2. Approved brands: (such as Heinz only)
  3. Performance (I want eco-friendly)
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20
Q

Formularies

A

Approved products (main point is to get volume discounts)

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21
Q

Receive frozen foods at

A

0 to -10 F

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22
Q

Benchmark

A

comparing yourself to others to learn how to improve

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23
Q

How much to order (2)

A

Perpetual inventory: Every time you go in and out; record it.
Physical inventory: Actual count at the end of a certain period

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24
Q

Du Jour

A

menu of the day

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25
Q

Mini-max method

A

Deplete to safety level then order to the max

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26
Q

ABC inventory

A

“A items” = expensive
“B items” = Fresh produce
“C items” = Canned fruit and veggies

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27
Q

HACCP (7 steps)

A

An effective plan to prevent food safety Hazards

  1. conduct a hazard analysis
  2. determine CCPs, where hazards can be controlled
  3. Establish critical limits (cook chicken to 165)
  4. Establish monitoring procedure (insert thermometer to check)
  5. Estimate corrective actions
  6. Verification procedure
  7. Establish record keeping and document
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28
Q

Conventional Sytem
CCP:
ADV:
DisADV:

A

CCP: 5
ADV: Made from scratch, less storage needed
DisADV: stressful work, high labor costs, and low productivity
“V” = 5 in roman

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29
Q

Ready-Prepared System
CCP:
ADV:
DisADV:

A

CCP: 8
ADV: low stress, lower labor costs
DisADV: needs special equipment
(8 since 8 letters in prepared)

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30
Q

Commissary-Satellite
CCP:
ADV:
DisADV:

A

CCP: 9
ADV: high efficiency rate
DisADV: higher risks
(9 since 9 letters in satellite)

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31
Q

Greasy Plates means dishwasher

A

had a low temp water

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32
Q

OSHA

A

Inspects facilities for safety

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33
Q

Receiving procedures

A

invoice must match purchase order (a blind check is used to hold employees accountable)

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34
Q

Chemical cleaning should be at ___F for ___ minutes

A

75F and 1 minute

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35
Q

FDA is in charge of (5)

A
  1. Inspection of egg substitutes & shelled eggs
  2. Inspects food processing factories
  3. Prohibits mis-branding
  4. Irradiation of spices, meats and potatoes
  5. Interstate shipping of shellfish
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36
Q

BHA and BHT

A

Antioxidants for fatty products

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37
Q

Class B extinguisher

A

For gases like propane and butane

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38
Q

Low kcal

A

no more than 40 kcals/serving

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39
Q

Gauge

A

the lower the gauge, the stronger the metal (1-14)

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40
Q

UL

A

checks electronic equipment

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41
Q

Scoop size is __ divided by ___

A

scoop number divided by 32

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42
Q

Assembly Serve
CCP:
ADV:
DisADV:

A

CCP: 4
ADV: Lower costs
DisADV: limited menu, low quality and acceptability
(4 like A shape)

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43
Q

Standard of fill

A

32g better be 32g

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44
Q

Standard of identity

A

by FDA; mandates food products to contain its true stated foods

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45
Q

Chilling should be at

A

<41 F and freezing at 0 F

helps preserve foods by preventing growth of bacteria

46
Q

Enzymes

A

acts as catalysts to facilitate chemical reactions (causes browning)

47
Q

Cycle menu

A
  • Hospital 1-2 week menus
  • Long term care 3-4 weeks
    Benefits are:
  • constant/even workflow
  • standardizes preparation
  • simplify purchasing
48
Q

“food code”

A

If you have an allergen, you should know with proper labels

49
Q

Future contract

A

Like Amazon, buy now and delivered later

50
Q

Steps to procurement

A
  1. 1st purchase requisition
  2. send to purchasing manager
  3. manager does a purchase order for vendor
  4. Order will come w/ invoice (compare this w/ purchase order)
51
Q

Measuring acceptance of an item (3)

A
  1. satisfaction survey (Hedonic scale!)
  2. Frequency of acceptance (how often it is eaten)
  3. Plate waste
52
Q

Informal bidding

A

phone order when small amounts are needed

53
Q

Formal competitive bidding (3)

A
  1. no phone calls
  2. submit a written specification and submit a price
  3. bids are opened together
54
Q

Function of acid

A

Prevents browning

55
Q

NSFI

A

checks equipment

56
Q

Class A fire extinguisher

A

Wood, paper, cloth, plastics, cardboard

57
Q

Class K fire extinguisher

A

Fire from cooking oils and grease

58
Q

Kitchen shape (3)

A
  1. To work: Parallel and back to back parellel is the best
  2. U-Shape: adds steps
  3. L is limited
59
Q

Low-energy dishwater

A

Uses 140F and saves energy but needs more detergent and labor

60
Q

Table d’hote

A

Complete meal at a set price (dinner meal @ 14.99)

61
Q

USDC

A

Inspects and certifies fishing vessels and seafood plants

62
Q

Most versatile equipment

A

Tilting skillet

63
Q

Counter-Style “home style” dishwasher

A

up to 50 dishes

64
Q

Storage unit requirements (5)

A
  1. dark, dry, cool, environment
  2. 50-70F
  3. 50-60% Humidity
  4. Separate room for cleaning supplies
  5. Has ventilation
65
Q

Ergonomics

A

Study of environmental design

66
Q

Luster

A

The higher the polish #; the higher luster/finish (1-7)

67
Q

When you standardize something (2)

A
  1. controls production

2. controls quality

68
Q

“Hindu” no foods

69
Q

Engineered foods

A

Synthetic ingredients to extend shelf life

70
Q

USDA in charge of (5)

A
  1. meat, poultry, egg products
  2. inspects egg products
  3. Agriculture
  4. “organic” word labeling
  5. Interstate and foreign commerce
71
Q

Subjective Model “forecasting”

A

You rely on the opinions of others b/c data is scarce (ex: delphi - experts dont meet)

72
Q

Economic order quantity

A

When cost of order= cost of holding items (to decrease the cost of storage)

73
Q

Fresh fish delivery

A

Must arrive at <41 F (If it looks thawed out, reject it!))

74
Q

Prime Vending

A

One vendor for the majority of purhases

75
Q

Mechanical dishwasher (3)

A
  1. Wash: 110-140 F (the higher the temp, food can get stuck)
  2. Rinse 140-160 F
  3. 170-180 F
76
Q

Cycle or Single use menu:

A
  • No choice
  • More accurate forecasting (!)
  • Great for catering and hospitals
77
Q

Standard of quality

A

Quality of the food

78
Q

Static Menu

A

Choice (resturant)

79
Q

3 compartment sink temperatures

A
  1. Wash 110-120 F
  2. Rinse: warm
  3. Sanitize: 170 for 30 seconds or in a solution for 1 minute >75F
80
Q

Door style, single tank (dishes amount)

A

50-250 dishes

81
Q

Receive meat, dairy, and eggs at

82
Q

Great for large batch cooking?

A

Steam jacketed kettle

83
Q

Single or double tank conveyor (dishes amount)

A

250-1500 dishes

84
Q

Economic order quantity

A

economic approach to lower purchasing and inventory cost

85
Q

Time series forecasting (2)

A
  1. moving “averages”: based on past observations

2. Exponential smoothing: using a software to calculate forecasting (does also use the past numbers)

86
Q

Chlorine PPM and pH

A

50-90 PPM and PH <8

87
Q

Iodine PPM and pH

A

12.5-25 PPM and pH <5

88
Q

Quarterly ammonia PPM and pH

A

150-400 PPM and pH 7

89
Q

Receive fresh fruits and veggies at

90
Q

Space is determined by

A

by the “market form” of funds purchased

91
Q

Menu is determined by

A

the equipment that is needed and equipment is based on size/batches

92
Q

Extra Lean

  • fat
  • sat fat
  • cholesterol
A
  1. <5g Fat
  2. <2g Sat Fat
  3. <95mg cholesterol
93
Q

Sol

A

Solid in a liquid (gravy)

94
Q

Group or Co-Op purchasing

A

Gives you the adv of large volume purchasing which saves you a lot of money

95
Q

Qualitative measurements (3)

A

Subjective:

  1. analytical (comparison)
  2. Affective (showing preferences and acceptances)
  3. Flavor profile (expert analyze and record)
96
Q

Objective food quality (5)

A
  1. penetrometer - baked custard
  2. Viscosimeter - how viscous a liquid is
  3. Line spread test
  4. specific gravity - egg white foam
  5. Counting lumps in a sauce
97
Q

Gel

A

liquid in a solid (custard)

98
Q

Very low sodium

A

no more than 35mg/serving

99
Q

Fixed order quantity is to determine order point (formula)

A

Average daily use x lead time

100
Q

Low sodium

A

no more than 140 mgs/ serving

101
Q

Flite-type conveyor dishwasher (dish amount)

102
Q

Centralized

A

Cost effective way of shopping for all units at once/one plate

103
Q

Lean (3)

  1. fat
  2. sat fat
  3. cholesterol
A
  1. <10g Fat
  2. <4g sat fat
  3. <95 mg cholesterol
104
Q

Heat transfers (4)

A
  1. conduction: heat makes from particle to another by contact
  2. Convection: heat by a fan
  3. Induction: use of electrical magnets
  4. Radiation: infrared waves
105
Q

Gantle progress chart

A

Used to schedule and control work

106
Q

PERT chart

A

Program evaluation and review technique (used for effective planning and control to reduce labor cost)

107
Q

Menu Engineering

A

How popular and profitable an item is (all to increase satisfaction and sales)

108
Q

Causal model forecasting (2)

A

Assuming there is a cause for an event. Uses selling price and # of customers

  1. medium and long term is expensive
  2. Regression analysis (relationship between variables will continue over time)
109
Q

Low cholesterol

A

<20 mgs/serving

110
Q

Low Sat Fat

A

1g or less per serving

111
Q

Low fat

A

3gs or less per serving

D4 (5 decks)

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