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domain 4 > production control and PERT > Flashcards

production control and PERT Flashcards

1
Q

Gantt progress chart is concerned with___ not ___

A

time of production not cost

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2
Q

carat V on chart shows

A

current time

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3
Q

[ ] shows

A

scheduled start and completion

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4
Q

heavy line shows

A

currently completed portion

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5
Q

PERT

A

program evaluation and review technique

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6
Q

CPM

A

critical Path method

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7
Q

In CPM what can be calculated

A

total time to complete (need estimate of each activity)

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8
Q

pro of CPM

A

relationship btwn projects showed

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9
Q

what determines the min time for completion and labor cost

A

critical path longest pathway through

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10
Q

food quality criteria:

A

subjective/qualitative objective

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11
Q

WHAT Uses organoleptic measurements? what sensory are used

A

qualitative/subjective, color, odor, taste, texture

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12
Q

differences or similarities qualities is called __ belong to ___

A

analytical qualitative

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13
Q

compare new and old products use

A

triangle

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14
Q

trained untrained panelists called

A

flavor profile method and affective

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15
Q

objective measures of food quality called

A

physical measurements

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16
Q

tenderness firmness ; baked custards

A

penetrometer

17
Q

consistency; batters

A

viscosimeter

18
Q

viscosity; sauces

A

linespread test

19
Q

compared lightness of products ratio of density of a food to that of water, weight of a given volume of sample divded by wt of same V of water

A

specific gravity

20
Q

counting and measuring__ in a sauce

A

Lumps

21
Q

delivery centralized delivery

A

trays set up in central serving area under common supervision (hot usually) mid jeff

22
Q

decentralized delivery

A

used where distance from kitchen to pt is great (frozened usually) con: duplication of equipment, employees, supervisors

23
Q

centralizes procurement and production but food production and service areas are in separate facilities

A

commissary

24
Q

pro con for commissary

A

pro: quality, economics, no duplicate, con: 9 critical control pts(contamination can occur)

25
Q

ready prepared and commissary difference:

A

ready prepared is on site, commissary from other places

26
Q

ready prepare requires (equipment)

A

Blast chiller or freezer adequate storage

27
Q

blast chilling food can be held for

A

1-5 days

28
Q

tumble chilled food can be held for

A

45 days

29
Q

cook freeze can be held for

A

3-4 mth

30
Q

chilled food should be brought down to _ F in _ minutes or less

A

37 90 minutes

31
Q

purchase completely prepared individual portions finish y thawing, heating is

A

assembly serve (total convenience)

32
Q

assembly serve compared to commissary

A

4 critical control pts vs 9 critical control pts

33
Q

how to reheat food T T

A

reheat to 165 for 15 sec in 2 hrs

34
Q

how to cool leftovers:

A

135 to 70 in 2 hrs, 70 to 41 in 4 hrs

domain 4 (15 decks)

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