Quantity Food Flashcards
exam 1
What is Table d’hote?
table d’hote is a complete meal consisting of several courses at a fixed price.
what is a la carte?
A la carte are food items priced individually.
What is Menu Psychology?
Menu psychology is designing and laying out your menu to influence your sale of the food items in the menu
what are the 5 key elements of menu psychology?
- eye gaze motion: the eyes follow a pattern when looking at a menu.
Ex: The center of a trifold in the prime sales area of the menu - Primacy and recency: position food items of the first and last areas of a menu. this items are most likely to sell.
- Font size and style: use large fonts for food items you want to sale the most and put small fonts for food you want to least sell
- Color and brightness: increase color, brightness, and shading to attract customers attention
- Spacing and grouping: use borders or place food items closer to together to draw more attention
what is a menu pattern?
menu pattern is an outline of the menu item categories such as appetizers, and entrees, and desserts.
IDDSI Framework
0 : Thin
1: slightly thick
2 : mildly thick
3 : moderately thick - liquidised
4 : extremely thick - pureed
5 : mince and moist
6: soft & bite-size
7: regular/easy to chew
Describe my plate
My plate shows that we need to eat veggies, fruits, protein, grains, and dairy
- lean protein
- More than half of the grains we eat must be whole grains
- eat a variety of veggies
- eat calcium rich foods
- focus of fruits
aesthetic factors ( 5 of them)
- The flavors of sweet, sour, salty and bitter should be balanced.
- The texture of gummy, grainy, smooth, hard, crispy, soft, and gummy should also be balanced.
- Consistency, firmness, density, and viscosity refers more to sauces
- color: color combo is important
- shape is also an interest in the menu and food.
sustainability
- locally/hyper grown produce items
- in season foods
- seafood not impacting environment
- replacing meat meals with veggie meals
- limiting processed foods as much as possible
- general manager is responsible on how the food looks and served to the customers
factors affecting menu planning?
Management decisions
the menu should be viewed as a managerial tool for controlling cost and production. Menu should be used to manage food cost, production capability, types of service, availability of foods
type of diet: Regular/house diet
normal diet, following nutrition guidelines for Americans, incorporates a variety of foods to meet pt preferences and needs.
type of diet: heart healthy diet
limits
- sodium
- cholesterol
- saturated fats
limits or eliminates
- trans fats
- encourages veggies, fruits, legumes, whole grains, nuts, low or fat free dairy, and fish.
- Needs 22-38 grams of fiber
type of diet: consistent carb diet, 3 kcal counts, from 1,200 - 1,500
1,600 - 2,000
2,100 - 2,400
- for a person consuming between 1,200 - 1,500 kcals they can only consume 3 servings of carbs per meal and each has to be 45 g. However for snacks they must have 1 serving of snack that is 15 grams
- for a person consuming between 1,600 - 2,000 kcal they can consume 4 servings of carbs and each 60 g. and they can have 1-2 snacks between 15-30 g each
- for a person consuming 2,100 - 2,400 kcals per day they can have 5 meals and each 75 g per meal and can have 1-2 servings and each 15-30 grams
however sweets are not restricted
Fiber restricted diet 5/7
less than 13 grams of fiber per day
restrict: nuts, whole grains, seeds, raw fruits, raw veggies, connective tissue of meats. only temporary diet not long-term.
6/7: clear liquid diet
only clear/transparent and body temperature liquids. Primarily consist of water, sugar, and salt. ex: broth, ice pops, apple/cranberry juice. ex: protein supplements such as ensure, boost breeze.
7/7: full liquid diet
everything liquid
IDDSI Framework
1: thin
2: slightly thick
3: mildly thick
4: moderately thick - liquidised
5: extremely thick - pureed
minced/moist: 6
soft & bite-size: 7
level 0 : Thin Liquids
flows like water, easy for any age and skill. less than (<) 1 mL in a 10 mL after 10 sec.
level 1: Slightly Thick
thicker than water. Between 1-4 mL in a 10 ml syringe after 10 seconds.
level 2: Mildly Thick
flows off a spoon. 4-8 mL remaining after 10 sec.
level 3: moderately thick / liquidized
can be drunk from a cup of straw, keeps its shape, no chewing required, and smooth no texture.
- more than (>) 8 mL remaining after 10 sec
Level 4: Extremely thick / Pureed
No chewing, keeps it shape does not drip or flow away, eating with a spoon or form not a cup,
level 5: mince and moist
It keeps its shape and may have lumps and bumps but can be squished with tongue of fork and the bumps have to measure 4 mm W X 15 mm L. No bread nor sticky grain. liquids should be drained and separated
Level 6: Soft and bite size
adult bite-size no more than 1.5 cm. Excess liquid removed.
Level 7: easy to chew regular foods
no texture restrictions. easy to cut with any utensils.
What can and cannot be eaten by Judaism/kosher diet
Meat: must have cloven hooves and chew its cud. Kosher
Fish: must have fins/scales
cheese: kosher
You cannot wat serve fish and meat on the same plate. You cannot serve dairy and meat at the plate. you have to wait a certain time to eat meat and dairy on the same day.
Islam diet
halal : yes
haram : no
meat and poultry must be halal certified and no pork or derivatives of tallow. fish and seafood must be halal. cheese must not be made with the rennet enzyme. no food additives such as gelatin, glycerides, food coloring, glycerin, flavorings
Buddhism
no meat, dairy, eggs. Only some fish.
Mormonism
no alcohol or caffeine
eastern orthodox
no meat/fish, or animal product while fasting only shellfish
Hinduism
follow more of a veggie diet. If meat is eaten than no beef nor pork allowed.
Protestantism
not much
roman Catholics
ages between 14-60 y/o cant eat meat on ash Wednesday nor good Friday.
seventh day Adventist
avoid coffee, tea, alcohol, pork, shellfish, many avoid meat and animal products
National school lunch program 1946
the national school lunch program 1946 - for low income students, lunch is given to low or no cost. Schools receive cash subsidies and USDA foods for reimbursable meals. Administered by FNS of the USDA at the federal level.
k-5
veggies: 3 & 3/4 c
fruits: 2 & 1/2 c
grains: 8-9 oz
meat/meat alt: 8-10oz
milk: 5 c
calories: 550 - 650
sat fat <10%
1,100 mg sodium - 935 mg sodium
6-8
veggies: 3 & 3/4 c
fruits: 2 & 1/2 c
grains: 8-10oz
meat/meat alt: 9-10oz
milk: 5 c
600-700 kcal
sat fat <10%
1,225 mg –>1035 mg sodium
9-12
veggies: 5 c
fruits: 5 c
grains: 10-12 oz
meat/ alt: 10-12 oz
milk: 5 cups
kcals: 750-850
sat fat: <10%
sodium: 1280 mg ___> 1080 mg
School breakfast program
1966 —>1975 permanent
- admin by fns and usda
k-5 breakfast
fruits: 5 cups
veggies: 0
grains/meat/meat alt: 7-10 oz
milk: 5 cups
350-500
sat fat <10%
sodium <540 —> 485
6-8 breakfast
fruits: 5 c
veggies: 0
grains/meat/meat alt: 8-10 oz
milk: 5 c
kcals: 400-550
sat fat <10%
sodium: <600 –>535
9-12 breakfast
fruits: 5 c
veggies: 0 c
grain/meat/meat alt: 9-10 oz
milk: 5 c
450-600 kcal
sodium: 640 —>570 mg
sat fat <10%
CARRP Age 1-2
Breakfast: 4 oz milk, 1/4 cup of veggies and fruits. No meats. Grains 1/2 oz
Lunch: 4 oz milk, veggies 1/8 cup ,fruits 1/8 cup, 1 oz meats, 1/2 oz grfains
Snack 4 oz milk, veggies 1/2 cup, fruit 1/2 cup, meat 1/2 oz, grain 1/2 oz
CACRP 3-5
B: 6 oz milk, 1/2 cup of veggies/fruit mix, 0 oz meat, grain 1/2 oz
L&D: 6 oz milk, 1/4 c veggies, 1/4 cup fruits, 1 & 1/2 oz of meat, and 1/2 oz grain
S: 4 oz milk, 1/2 cup veggies, 1/2 cup of fruits, 1/2 oz meat, 1/2 oz grain
6-12 CACRP
B: 8 oz milk, no meat, 1/2 cup of veggies and fruits, 1 oz of grain
L&D: 8 oz milk, 2 oz meat, 1/2 cup veggies, 1/4 cup fruits, 1 oz grains
S: 8 oz milk, veggies 3/4 cup, fruits 3/4 cups, meat 1 oz, 1 oz grain
adult cacrp
B: 8 oz milk, no meat, 1/2 cup of V/F, 2 oz grain
L/D: 8 oz milk, 2 oz grain, 1/2 c of F & V, 2 oz grain
S: 1 oz grain, 1 oz meat, 1/2 c of V/F, 8 oz milk
Menu Pricing should cover what?
menu pricing should cover the cost of food, labor, additional costs such as energy, rent, and advertisement.
Factor pricing method aka mark-up method
factor pricing method: aka mark-up method = cost - selling price
how do we find menu sales price?
raw food cost x pricing factor
prime cost
prime cost consist of raw food cost and labor cost for those cooking not waitresses
actual cost
everything cost put together
Outputs in the foodservice system model: Quantity of meals
Quantity of meals refers to the number of meals prepared for service.
Outputs in the foodservice system model: quality of meals
prep, ingridients, techniques
