A-D Flashcards
(127 cards)
1
Q
refigerator storage
all potentially hazardous foods get stored at
A
<41F
2
Q
fresh fruits and vegetables get stored at
A
40-45F
3
Q
meat, dairy, and eggs get stored at
A
32-40F
4
Q
frozen foods get stored at
A
-0 to -10F
5
Q
what is something you can do when employees take somethigng from storage?
A
have employees sign in and out
6
Q
storage times for refrigerated foods
how long do you store:
fresh eggs in shell:
raw yolks, whites:
A
3-5 weeks
2-4 days
7
Q
how long do you store:
fresh poultry, ground meat, fresh fish, shellfish
A
1-2 days
8
Q
how long do you store:
steak, chops, roasts
A
3-5 days
9
Q
A dietician ordering canned goods can be assured of a repliable product if they:
A
conduct a can cutting analysis
10
Q
which organization inspects canned product manufacturing
A
USDAs Food Saftey and Inspection Service (FSIS)
11
Q
how long does food last in a can product
A
up to one year
12
Q
how does chemical spoilage occur in canned foods
A
interaction between contents and an imperfect container
13
Q
Which food service equipment may be restricted by local law?
* toaster
* steamed jacketed kettle
* convection oven
* garbage disposal
A
garbage disposal
14
Q
who sets the standard for kitchen safety eqipment (stamp of approval)
acceptable design, materials, construction, performance
A
NSFI- National Sanitation Foundation International
15
Q
True or False inspection from the NSFI is mandatory
A
False
16
Q
Having the stamp of approval from the NSFI shows proof of:
A
compliance with food saftey and sanitation standards
17
Q
Which organization is in charge of volunatry inspection of electrical equipment
A
Underwriters Laboritories (UL)
18
Q
Which gas is released from a grease fire?
* helieum
* hydrogen
* carbon dioxide
* carbon monoxide
A
carbon monoxide
19
Q
Fire Saftey
Fire releases
A
carbon monoxide (CO)
20
Q
which class of fire is assocaited with ordinary combustible materials, wood, paper, cloth
A
Class A
triangle
21
Q
which class of fire is assocaited with flammable liquids, gases, greases
most often found in food service
A
Class B
square
22
Q
which class of fire is assocaited with live electricla fires
A
Class C
circle
23
Q
After an outbreak of food-borne illness in the cafteria, you discover one of your employees has an infected cut on his finger. You should:
* call the state public health office to investigate
* have the lab culture the kitchen
* fire the employee
* send the employee home until the cut has healed
A
send the employee home until the cut has healed
24
Q
What is an illness caused by toxin in food prior to consumption
A
Food intoxication
25
Which bacteria can be found in humans- nose, hands, intestines, cuts, sores
Staphylococcus aureus
26
Which bateria can be found in foods that are high in protien, reheated, meat, poultry, eggs, milk products, and stuffing
Staphylococcus aureus
27
Staphylococcus aureus has an onset of:
___hours after ingestion and symptoms: nausea, vomitting, pain, diarrhea, and ____
* 1-7hrs
* No fever
28
Procurement decisions involve
determing needs
| ordering amount, how many servings you can get from an uncooked item
29
the amount to order is based on number to be served, size portion, and -
amount of waste/shrinkage involved in prep
30
How do calculate edible portion (EP)
portion size x # of servings
(convert to lbs after)
31
Formula for amount to purchase (raw)
EP/ %yield (amount provided by 1lb of the item)
## Footnote
If given waste, shrinkage, or loss during cooking, you want to subtract that amount from 100% yield
32
How much ground beef should be purchased to produce twenty 4 oz svgs if it has 50% yield?
step 1: 4oz x 20 svgs = 80 oz (divide by 16= 5lbs)
step 2: 5lbs/ 50% yield= 10lbs raw amount
33
How do you determine how many servings can be obtained from an uncooked item
## Footnote
consider the % lost in prep
step 1: subtract the amount that will be lost and convert to oz
step 2: divide by the portion size
34
How many servings can you get from 9lbs raw meat with a 30% shrinkage if the serving size is 5 oz?
step 1: determine the amount lost- 30% x raw 9lbs = 2.7 lbs lost
step 2: subtract the amount lost from the raw amount: 9lbs - 2.7= 6.3 lbs (multiply by 16 = 100.8 oz)
step 3: 100.8/ 5 oz= 20.16 svgs (portions)
| always round down for portions (true answer 20 svgs)
35
How do you calculate the the cost of a recipe?
set up cross multiplication format
36
How much hamburger will it take to make 300 three oz patties with a 20% shrinkage
| You are determing ordering amount from shrinkage
step 1: 100%- 20%= 80% yield
step 2: 3 oz (portion size) x 300 svgs = 900 oz (divide by 16)= 56.25lbs
step 3: 56.25lbs/ 80% yield = 70 lbs
| portions in oz and ordering amount in lbs
37
(Food and Drug Administration) Center for Food Safety and Applied Nutrition (CFSAN)
includes the Food, Drug, Cosmetic Act (law) - covers all interstate (domestic and imported) food EXCEPT
meat, fish, poultry, eggs
38
the FDA inspect food processing factories, raw materials, labeling, and-
egg substitutes and imitation eggs
39
The FDA (c) monitors interstate shipping of
SHELLFISH
## Footnote
DHHS monitors too
40
The FDA prohibits _____ - lowering of quality by mixing or substituting substances
adulteration
41
The FDA regulates
additives
42
The FDA prohibits ____ - use of deceitful or unfair labeling
misbranding
43
Food production system: Distribution and Service =
no production involved
44
Types of Distribution and Service
* Cafeteria
* vending machines
* buffet, smorgasbord
* waiter service
45
Traditional cafeteria service serves how many per minute
3-4
46
How do you determine seat turnover
customers per meal/number of seats
(if you have 150 customers and 100 seats -> 150/100= 1.5 seat turnover)
47
The cafteria is opoen for 3.5 hours and seat turover is 1.5 times per hour. You need to seat 250 customers. How many seats do you need?
## Footnote
In this question they are asking how many seats do you need. The rate given here is talking about the customers that are already served and leaving.
step 1: # of hours opened (3.5) x turnover rate (1.5) = 5.25 can be served from one seat
step 2: number of customers (250) / one seat (5.25) = 48 seats needed
48
The cafeteria seats 80 customers. Lunch runs from 11:15 am to 1:00 pm. Turnover is 2.5 customers/hour. How many seats can be served during that hour?
## Footnote
In this question you know how many seats you have. You are looking for how many customers can served during the hours opened with the seats you have available. The rate here is talking about the cusomers that are coming in.
step 1: 80 customers x 2.5 customers/hr = 200 cutomers/ hr
step 2: 200 customers x 1.75 hrs opened = **350** seats can be served
49
The 3 compartment sink is set up in the pot and pan room and steps are -
1. wash
2. rinse
3. sanitize
50
In the 3 compartment sink the wash temp should be between
110-120 F
51
In the 3 compartment sink the rinse temp should be in
warm water
52
In the 3 compartment sink the sanitizing step is set for 170F for at least __seconds, or use chemical solution for ____minute in lukewarm water (___F)
* 30 seconds
* 1 minute
* 75F
53
Where should a handwashing sink be located?
* near the door entering the kitchen
* near the dishroom
* neat the cafeteria counter
* near the food preperation area
near the food preperation area
54
These are all:
* conventional (used by most hospitals)
* commissary (one building to another)
* ready-prepared (cook-chill, cook-freeze)
* assembly serve (most convient, lowest quality)
Production systems/Food service systems
55
Which production system involves:
* purchasing completley prepared individual portions
* No-onsite production
* Reheat assemble
* less employesss and less equipment neeeded (only 4 critcal control points)
* limited menu items, quality acceptability
assembly-serve (convenience)
56
# Assemby-serve
sous vide means
precookes and vacuum packaged
57
Which of the following food service systems has the lowest labor costs?
* cook freeze
* cook chill
* convenience
* conventional
convenience
58
Purchasing order (PO) is the
first control in recieving process
59
# Receiving procedures
Where should the recieving area be located?
close to delivery docks with an easy to acess storage
60
# Receiving procedures
Vendors delivery slip that accompanies the order
invoice (from vendor)
61
# Receiving procedures
What should you comapre the invoice against first, before checking the items against invoice?
purchase order
62
# Receiving procedures
Which recieving method:
* list incoming merchandise but omits quantites and weights
* forces clerk to make serious check of delivery
* takes longer and costs more in labor
blind check
63
What is the first control in the recieving process?
* recieving order
* invoice
* purchase order
* purchase requistion
purchase order
64
What are these?
* Gantt progress chart (used to scheldule, control work)
* PERT (Program Eval and Review Technique, CPM)
tools of produciton control
65
Which production is used for:
* effective planning and control of the functions of management
* shows what activies must await completion of other tasks and which can be done at the same time
PERT
66
# **PERT**
The crital path (longest) determines the ___ time for completion (helps determine ____ costs)
If any of these steps are ____, the completion of the project will also be ____
* minimum
* labor
* delayed
* delayed
67
A PERT analysis must include:
* the total cost of each activity
* the person responsible for each activity
* the amount of time needed to complete each activity
* only those actions on the critcal path
the amount of time needed to complete each activity
68
Function of acquiring material for production (purchase, recieve, storage, inventory control)
Procurement
| first fucntional subsystem
69
What are these methods examples of:
* **Informal, open market** (small amount needed quickly)
* **formal, competitive bid buying** (written specifcations and quanitiy needs)
* **future contracts** (buy goods now, ship later)
* **prime vending** (single vendor, saves time and money)
* **centralized purchase **
* **group or co-op purchasing**
buying/procurement
70
What is this describing
* vendors bid on items by a specific date
* suppliers compete over price
* you place your order with the lowest bid (bid is the contract)
formal, competitive bid buying
71
The purchasing of food is guided by
policies and procedures
72
If you open sealed bids and place the order with the lowest bid, you are using which buying method?
* informal
* open market
* future contracts
* formal, competitive bid buying
formal, competitive bid buying
73
What is:
the first document used in the purchasing process, internal form used to request items from the purchasing manager
purchase requisition
74
What form is completed by the buyer and is a written record of items ordered and quantities needed
purchase order
75
What are these examples of:
* standing orders (used for bread/milk, elimates the need to call in daily)
* FOB: Free on Board (transport charges paid)
* FOB origin (buyer takes ownership of sellers location)
purchase order
76
A written record of items ordered, with quantites and specification is:
* purchase requisition
* standing order
* invoice
* recieving record
purchase requisition
77
The best material for kitchen equipement is
stainless steel
78
Which metal is durable and wears well
stainless steel
79
What meaures the weight of material per square foot
gauge
80
the ____ the guage the stonger the metal
lower
81
most saucepans are __ to ___ guage because heavier stainless steel does not conduct heat as well
18 to 20
82
which metal is strong, lightweight, mobile equipment, storage cabinets
aluminum
83
The gauge of metal refers to
* ply
* finish
* polish
* thickness
thickness
84
What are two chemical preservatives that work as antioxidants for fatty products
* BHA
* BHT
| preserve butter, meat
85
One pound of boneless turkey yields 0.7lbs cooked turkey. How many lbs must be purchased to yield 21lbs cooked turkey.
## Footnote
For this question you know the EP already. You are determining the servings needed to get from the standard 1lb and shrinkage is already calculated for you
step 1: 0.7 lbs x __ = 21lbs
step 2: divide 21lbs by 0.7lbs
answer: 30 lbs
86
which bacteria is anaerobic and can be found in the intestinal tract of man and animals, surfaces of meat and poultry
Clostridium perfringens
87
The onset of Clostridium perfringens is _ to ) hours and symptoms include nausea, vomiting, abdominal pain, and ___
* 8 to 18 hours
* diarrhea
88
to prevent Clostridium perfringens:
* ___ foods in shallow pans
* keep cold food below __F
* keep hot food above ___F
* reheat leftovers to ___F
* wash hands
* cool
* 40
* 140
* 165
89
Which bacteria can grow on:
* improperly cooked and reheated foods
* cooked slowly and reheated foods
* meats, soups, gravies, stews, casserole that are held and coverd for impropered time
* foods held at a room temperatur in large quantites for several hours
Clostridium perfringens
| aka cafeteria bug
90
The most important critical control point to monitor in the preperation and service of canned cream soup is the temperature:
* at delivery
* during steam table holding
* of storage
* during end-point cooking
during steam table holding
91
cold sterilization is called
## Footnote
temperature of food does not rise even though large amount of energy is used
irradation
92
Most critical elements of food saftey are hand-washing and control of proper ___ and ____ (Food Code)
* time
* temperature
93
to prevent off flavors in meat -
irradiate frozen
94
Irradiation is approved by the ___ for spices, beef, lamb, pork, poultry, wheat, and potatoes
FDA
95
Irradiation kills most harmful bacteria in foods other than
milk
96
When meat is irradiated, the best flavor comes from:
* meat that has been frozen
* fresh meat
* aged meat
* young meat
meat that has been frozen
97
What is used to analyze and predict any items sales for the future?
It can also analyze each items pooularity in relation to other items
popularity index (PI)
98
How do calculate popularity index?
divide the number of servings of the item / by total number of servings of** ALL** items in that category that day
99
What is the popularity index for green beans on wednesday
| only know formula/steps to solve (chart not on flashcard)
step 1: get number of servings of green beans on wednesday
step 2: dive by total servings of all vegetables for wednesday
**answer in %**
100
If you expect to serve 300 customers next Friday how many servings of carrots can you expect to serve?
| only know formula/steps to solve (data not on flashcard)
step 1: find PI of carrots on Friday
step 2: multiply the PI of carrots by the expected servings (300)
101
Which distribution and service
* serves a greater number of people (25 customers/minute)
* used with repeat customers
* has seperate counters for hot food, salads
scramble, hollow square, free-flow
| if the scramble system is too slow, add food stations
102
To increase the number of patrons served in the caferteria during the lunch meal:
* increase the number of cafetria employees
* add a second tray line
* use the scramle system
* add another cashier
use the scramle system
103
# FDA Food Code temps
hold frozen food
0 - -10F
104
# FDA Food Code temps
transport hot
165 - 170 F
105
# FDA Food Code temps
Do NOT hold food *between*
40 - 140 F
106
# FDA Food Code temps
reheat food to ___ for 15 seconds within __ hours
165 F
2 hours
107
# FDA Food Code temps
leftovers should be rapidly within __ hours
6
108
# FDA Food Code temps
hold cold food at
40 or less
109
# FDA Food Code temps
ideal temperature range for pathogen growth
70 - 125 F
110
What is the lowest acceptable holding temperature while serving?
* 120 F
* 140 F
* 160 F
* 180 F
140 F
| food is still safe at 140, anything below is unsafe
111
Defines what a product must be called by a certain name (mayonaisse)
standards of identity
112
Specifies minimum quality below which foods must not fall (fruit)
standard of quality
113
protects against deception through use of containers that appear to hold more than they do (canned goods)
standard of fill of containers
114
Quality standards for fruits assure you:
* wholesomeness
* speciifcations of minimum quality characteristics
* safety from pesticides and residues
* good taste
specifications of minimum quality characteristics
115
# documentation and records
What includes the lists of items recieved, date, number of units, unit price, supplier, PO nummber
daily recieving report
116
What do you use when an order arrives without an invoice
substitution invoice
117
What is a formal study to verify that documentation and process have been followed?
* audit
* quality assurance program
* statistcal analysis
* verification study
quality assurance program
118
Which bacteria can naturally be found in contents of humans and animals and caused by poor hygeine?
Streptococcus
119
Streptococcus-
grows at: 50- 113 F
onset _ to _ days
symptoms: fever and -
2-60 days
diarrhea
120
Which bacteria grows on milk, eggs, potato salad, and food held at room temperature for hours?
Streptococcus
121
Shell eggs hot held for service are cooked for a minimum temperature of:
* 165 F
* 155 F
* 145 F
* 135 F
165 F
122
Adulterated food is regulated by the:
* HHS
* FDA under the Food, Drug, Cosmetic Act
* Department of Commerce
* USDA
FDA under the Food, Drug, Cosmetic Act
123
The aisle space for a kitchen to fit one person should be
about 40 in wide
124
The aisle space for a kitchen to fit more than one person or fit equipment should be
about 50 in
125
The the main traffic lane for a kitchen should be
about 60 in
126
the width of the main kitchen aisle should be:
* 24"
* 36"
* 48"
* 60"
60"
127
