Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTR 4330 FPP > Quiz 3 > Flashcards

Quiz 3 Flashcards

1
Q

List and explain the four major types of Operations

A

Conventional
Commissary
Assembly/Serve
Ready Prepared (Cook/Chill)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Ready-prepared 3 main steps

A

Cook/Chill
Storage
Re-thermalized and serve

At the same location (separation between cooking and serving)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Advantages/Disadvantages of cook/chill

A

Advantages would be: requires less skilled workers and less daily labor
Disadvantages: more expensive equipment and more storage required

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Commissary (Central Production Kitchen)

A

Meals at one centralized kitchen, then sent out to somewhere else (stored chilled, hot, or frozen)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Assembly/Serve

A

Meals are fully assembled and sent to the service buyer (kitchen-less kitchen) will be frozen meals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

List and explain the two types of chilling methods

A

Blast chilling (cold air circulates around the pan)
Tumble chilling (packed food submerged in water)
- pump/fill station or tumble chiller
- label and FIFO
- 32-38 degrees F… 41-50 should be used in 12 hours, discard if reaches above 50

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

HACCP plans must address

A

CCP’s and Sanitation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

The 5 CCP’s in Cook/Chill

A

Cooking
Bagging ( at > 135 F)
Chilling ( 135 to 70 F in 2 hours then from 70 to 41 F in no more than 6 hours!!!)
Holding ( refrigerate immediately when it reaches 41 F)
Reheating (165 for 15 seconds in two hours after taking out of fridge)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Ways to rethermalize

A

re-therm carts
microwaves
combi ovens
Keep warm in trays

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Advantages to Cook/Chill

A

Less labor induced
More laid-back work environment
Reduced waste
Menu flexibility
Time management

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What two organizations require an “all hazards” approach to assess risk for patients, staff, and visitors during a
disaster or emergency.

A

CMS (Centers for Medicare and Medicaid services)
Joint Commission

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What two steps does the CMS require for disaster preparedness plans?

A

risk assessment and emergency plan
- develop the policies and procedures and review it once a year for any revisions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are fluid requirements and how many days on hand for food?

A

1 gallon/person/day
3-10 days ( 4 )

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

The bottom line to disaster preparedness…

A

Food services need to develop risk management plans to deal
with disasters and emergencies that pose a threat to their
area

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Risk Management Process steps

A

Assess - what could happen?
Evaluate -which incidents are more serious?
Manage - develop the risk management plan and emergency procedures/policies
Monitor/Review - something happens…how can we improve?

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What to do in loss of power?

A

Cook all perishables (in walk-in) immediately
- affects CCP’s and food safety temps and ability to cook if gas is needed
Have a contract with refrigerated trucks that run on diesel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What about water? For a disaster situation

A

You loose the ability to clean, handwash, restrooms, tea and coffee machines, dishwashers…
- you can use a water dispenser with a built in filter and a portable handwashing dispenser

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What about a fire situation

A
  • need proper training ( who to call, how to use a fire extinguisher, how to put out grease/electric fires/paper fires)
  • do you need an alternate kitchen if a fire occurs? Commissary system? Need an alternate menu now?
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is a skeleton staff?

A

Staff might go from 70% to 50% to 25%…how can you still operate under these conditions (for pandemic situations)
- keep healthy people healthy
- PPE, sanitation, distancing, masks, etc
- self-service into service areas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Internet outage issues?

A
  • Issues with charting
  • Patient meal documentation
  • Printing out tickets
  • Meal Ticket Printing
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How do healthcare facilities continue to
provide nutritionally adequate meals and
water during a disaster/emergency? (Steps)

A
  1. Develop emergency meal plans ( select vs non-select)
  2. Develop policies and procedures for these emergencies (Communication plan for employees
    Alternate sources of energy
    How food will be distributed among the facility
    * Centralized
    * Decentralized
    Alternate sources of handwashing and dishwashing – use of all
    disposable products
  3. Set up standing orders with vendors
  4. Have emergency supplies on hand
  5. DOH = Inventory Value / (COGS/Days in period)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Clinical RDN deals with

A
  • MNT for sheltered
    individuals
  • Food Supplies
  • Liquid Nourishments
    Supplies
  • ## Tube Feeding Supplies
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Food service roles

A

Serve safe food, have adequate supplies and water, create the menus,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Community roles

A

Work in a Command Center or Emergency Operations Center
* Give shelter assistance
* Participate in a Planning Committee
– State
– Community
– Red Cross

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Describe scum

A
  • often from boiling over
  • Scum is the solid layer that often forms
    on the surface of milk during heating.
  • Made up of milk proteins (casein) and
    fat molecules
    • heat a lower temperature
  • stir occasionally or cover with a lid to prevent scum formation
  • Beating the milk with a rotary beater
    to form a foam layer will also help
    prevent scum from forming
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Describe milk boiling over

A
  • when heated too fast and too hot
    Pressure builds up beneath the layer of
    scum thus preventing the pressure
    from being released as steam.
  • Use a low heat when heating milk to
    prevent boiling over.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Nutrient profile of Milk

A

Protein
Calcium
Phosphorus
Riboflavin
Vitamin A

28
Q

Describe Curdling

A
  • When casein separates from the whey
  • Occurs in the presence of acids, tannins, salt, and heat
  • Milk combined with ham, asparagus, green beans, carrots, tomatoes, or peas may curdle
  • desirable in cheese or yogurt making
29
Q

How to prevent Curdling

A

Reconstituted dry milk is less likely to curdle.
– Use low temps and fresh milk to prevent
curdling.
– Heat both ingredients prior to mixing –
example tomatoes and milk in tomato soup.
– Adding salt at the end of the cooking process

30
Q

Describe scorching

A
  • milk proteins coagulate and stick to sides or bottom of the pan
  • basically the “burning” of milk
  • the lactose is what caramelizes causing a brown or “scorching” look
  • NEVER serve a scorched product
31
Q

Milk is milk, but how does cheese taste vary?

A

By type of acid or salts added
By aging time period
by the producer

32
Q

Dairy swaps options

A
  • yogurt for sour cream
  • skim for whole
  • pasteurized cheese for natural cheese
    Dry milk - reconstituted
    Non-dairy milks
33
Q

Describe the Milk Grades

A

Grade A or Grade B
- based on bacteria count
- A is for fluid milk
- B is used for cheese and ice cream or butter etc

34
Q

Yogurt, Cheese, and Butter grades

A

Yogurt is always grade A, so no grading is needed
- Cheese is different
Some have federal grades: cheddar, Colby,
Monterey Jack, Swiss, American and Emmentaler
– Graded on flavor, body, texture, color and
appearance
– US Grade AA, US Grade A, US Grade B and
US Grade C

35
Q

Butter and ice cream grades

A

Butter Grades
– Based on flavor, body, color and salt
– US Grade AA, US Grade A, US Grade B
– Some states (Wisconsin) have their own
grading system for butter and cheese
* Container will list “Grade A” instead
of “USDA Grade A”
* Ice Cream Grades
– Depends on fat content (more is better),
overrun and quality of flavorings
– Premium Ice Cream = 15-18% butterfat
and under 50% overrun

36
Q

Different dairy selection factors

A
  • packaging (butter has chips, cheese is in loaves or bags, and gallon, half a gallon, or pint for milk)
  • hormone-free cows
  • organic
  • non-dairy options
37
Q

Storing dairy products

A

Diary should be stored refrigerated
(<41ºF) or frozen (<0ºF)
* Keep dairy products sealed and away
from odorous foods
– Onions
* Rotate products on a regular basis
– Cheese – 2 weeks refrigerated
– Other Milk Products – 7 days refrigerated; 3
months frozen

38
Q

Egg Grades

A

Voluntary and provided by USDA
- Grade AA, A, and B

39
Q

Egg types and raising methods

A
  • peewee, small, medium, large, extra large, and jumbo
  • conventional, cage-free, free-range, and organic (organic feed and outdoor access)
40
Q

Egg Tips

A
  • store in fridge (warm eggs loose quality)
  • cool boiled eggs in cool water to prevent green ring around yolk
  • a few days old is best for boiled eggs
  • good quality eggs for poaching/frying
  • low temp and short cooking times
41
Q

A flat of eggs purchased equals

A

2 1/2 dozen

42
Q

Different forms of eggs you can purchase

A

Dried eggs
Liquid eggs
fresh eggs shell or fresh eggs pasteurized
frozen eggs pasteurized
premade/precooked

43
Q

Mots common grade and size for eggs

A

Grade A and Large

44
Q

What temperature must eggs be recieved

A

45 F

45
Q

Storing eggs

A

Frozen ( 6 months- 1 year)
Shell (3-5 weeks in fridge)

46
Q

Fruits and Veggies Grading

A
  • voluntary and by USDA for a fee to producers
  • Us Fancy grade- only about 1%
  • US No. 1- most commonly used
  • Commercial
  • US No.2
  • Combination
  • US No.3
  • Field run - sent away for making of jams, juices, soups, etc
47
Q

What would be on specifications for ordering produce?

A
  • Minimum weight per case
  • Product yield
  • Point of origin – local vs
    international
  • Color
  • Form
  • Degree of ripeness
  • Ripening process
  • Preservation method
48
Q

TCS meaning and for produce

A

time/temperature control for safety
< 41 F

49
Q

Processed produce includes

A

Dried
Canned
Frozen

50
Q

Storing and handling produce

A

F&V are living things
* Even after harvest, they change quality
* Refrigeration and proper humidity are necessary to retard deterioration and
drying out
* Do not cut off air – ventilation is important in dry storage, the fridge, AND the
freezer
* Handle with care to avoid bruising
* Rotate stock
* Do not wash before storing
* Properly rotate stock – FIFO
* Fruits produce ethylene gas (which enhances ripening)
* Store fruits and vegetables separately or on separate shelves, when possible, to prevent
premature ripening of vegetables.

  • batch cook veggies!
51
Q

Canned produce…what temp to store them and most commonly used packaging?

A

less than or equal to 70 F
Number 10 can (24-25 1/2 servings)
- Used because of convenience, cost, or unavailability of their fresh counterparts
* Nutrition is nearly identical to fresh, little waste, cost is easy to calculate
* Vary in grade – think of the end use
* Vary in style – whole, halves, sliced, diced, chunks, spears, tidbits, crushed

52
Q

Commonly dried fruits and veggies

A

Apples, apricots, figs, dates, peaches, pears, prunes, raisins, cranberries most
common
* Potatoes most common dried veggie with dried onions a distant second. Sun-
dried tomatoes gaining in popularity but $$$
* Legumes: dried beans, peas, lentils most common

53
Q

Frozen fruits and veggies

A

retain nutrients, color, flavor, and texture
- Purchase in bulk packages (10-30#) or with multiple bags per case such as 12,
2# bags per case.
* Cook directly from frozen state
* Healthcare uses more frozen than canned vegetables due to sodium content.

54
Q

Grading for canned, bottled, or frozen produce

A

Grade A (fancy)
Grade B ( extra-standard)
Grade C ( standard) - some broken pieces

55
Q

Grading for Dried foods

A

A – the most attractive, most flavor
* B – not as attractive
* C – more variations in taste and appearance (usually broken pieces

56
Q

Processed produce selection factors

A

Color
Shape
Form
Packaging type
product size
product container
packaging medium (syrup, water, oil, juice)

57
Q

Can cutting test

A
  • choose product
  • open different cans
  • decide what aspects you will assess
  • blind testing
  • record findings on a score card
58
Q

Processed food storage temperatures

A

Canned/Bottled - 50-70 F (some things might need to be stored cold if they are served cold)

Dried - dry and cool

Frozen - store -10 F or lower and receive at 0 F or below

59
Q

Different governmental levels for regulatory jobs

A

federal, state, local, tribal, and territorial

60
Q

What does the FDA vs the USDA regulate for food safety?

A

USDA = meat, poultry, eggs, and catfish
FDA= basically everything else

61
Q

What major organizations get involved when a foodborne illness breaks out

A

UDSA
U.S. Dept. of Agriculture Food Safety &
Inspection Service (USDA FSIS)
FDA
CDC
Local and state health departments

62
Q

What was the lead breakout in?

A

WanaBanana fruit pouches

63
Q

AFDO Meaning

A

Association of Food and Drug Officials

64
Q

Food born illness is preventable

A

true

65
Q

What to do if you detect a foodborne illness

A

Report to the food establishment
Report or complain to the health
department or another regulatory agency
Visit an ER or go to a healthcare provider
Social media comments or reports

66
Q
A

NUTR 4330 FPP (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions