Chapter 4 Flashcards
(37 cards)
Alternative paths within foodservice operations that food and menu items may follow, beginning with receiving and ending with service to customer is
Food product flow
Conventional or traditional
ready prepared
commissary
assembly/serve are four types of
foodservice operations
Foods are purchased in different stages of preparation for an individual operation, and production, distribution, and service are completed on the same premises is ______
examples are butcher, bake shop, and vegetable prep unit
Conventional food service
Plates or trays are assembled in area close to production is ______
examples are hospitals and healthcare service
Centralized service
Food is transported in bulk to a location separate form production and plates or trays of food are assembled in that location is _____
example gallery
Decentralized service
Menu items are produced and held chilled or frozen until heated for service is ______
examples are
Ready prepared food service
Method in which menu items are partially cooked, rapidly chilled, held in chilled storage, and reheated just prior to service is ____
<10% usage
Cook-chill
Method in which menu items are partially cooked, rapidly frozen, held in freezer storage and reheated just prior to service is _____
stored from 2 weeks to 3 months
Cook-freeze
A process of sealing raw, fresh food items in plaster pouches to allow chilled storage and then cooking in boiling water to preserve is _____
Sous Vide aka under vacuum
Centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final prep and service is ______
commissary foodservice
Menu items are purchased prepared and require minimal cooking before service is _____
assebly/serve
Defining the size, shape, style, and decoration of a space is
design
what refers to the detailed arrangement of the equipment, floor space, and counter space?
layout
movement of product or people through an operation is the ____
flow
the movement of food from receiving through production to the customer and then through ware washing and trash removal is ____
product flow
the movement of employees through the operation as they complete their work is
traffic flow
Collaborative planning session is
Charrette
What defines spaces in the planned kitchen and the relationship of these spaces to each other?
bubble diagram
what states goals for the project, gives an overview of the occupants of the planed space, presents a projected timeline for the project, proses allocation of space to the desired units/activities within the planned space, and details guideline to be followed in the actual design phase……
Program
Preliminary plans for the project, space drawings, proposed materials, electrical and mechanical issues, and projected costs is
schematic design
What provides specifications and often cut sheets for all of the equipment planned for the space?
Specification book
layout design aka
blueprint
documents that provides blueprint layout of the space and more detailed elevations and graphic drawings to help clearly convey to the contractor the proposed plans for the facility
construction documents
lighting aimed at a certain place
direct lighting
