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Inman Key Points > Domain 4 > Flashcards

Domain 4 Flashcards

1
Q

table d’hote

A

complete meal at set price

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2
Q

disaster menu- water allotment

A

1 gallon/person/day for 3 days min.

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3
Q

Kosher

A

marked by U; no meat with dairy; no pork, shellfish

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4
Q

Roman Catholics

A

no meat on Fridays during lent

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5
Q

Muslim

A

halal; no pork, congealed salad, gelatin, alcohol

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6
Q

7th day adventist

A

no alcohol, caffeine, ovo-lacto-vegetarian

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7
Q

Food code

A

person in charge must be able to identify food allergens and associated symptoms

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8
Q

menu mix

A

popularity of menu item; # sold of particular item/total # of items sold; popular is >70%

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9
Q

contribution margin

A

profitability of menu item

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10
Q

forecast estimate

A

PI (popularity index) x expected customers

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11
Q

profit center

A

assigned both revenue and expense responsibilities

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12
Q

cost center

A

manage expenses, does not generate revenue

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13
Q

can-cutting

A

request samples, check quality

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14
Q

prime vending

A

use single vendor for majority of purchases

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15
Q

FOB

A

free on board; products delivered without transport costs

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16
Q

FOB origin

A

buyer takes ownership at seller’s location

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17
Q

collusion

A

gifts and favors from vendors

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18
Q

formularies

A

descriptions of approved products to be used by whole department/organization

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19
Q

purchasing amount

A

EP (edible portion)/ %yield

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20
Q

EOQ

A

economic order quantity; determine order size most economical;
SQ RT of [(2 x FS)/(CP)]

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21
Q

exponential smoothing

A

forecasting
uses software
give more recent values more weight

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22
Q

time series forecast

A

short term, follows pattern over time
moving average

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23
Q

subjective model- forecasting

A

delphi technique; rely on opinions

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24
Q

substitution invoice

A

use when order arrives without invoice

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25
Q

refrigerated storage

A

</= 41 F
also fresh fish arrival temp

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26
Q

temperature /humidity of dry storage

A

50-70 F; 50-60% humid;
fresh fruit/veg 85-90% humidity

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27
Q

frozen foods temp

A

0 to -10 F

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28
Q

eggs in shell storage time

A

3-5 weeks

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29
Q

mini-max method (inventory)

A

order at minimum setpoint, order up to maximum set point; order amounts will always be the same

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30
Q

A items (inventory classification)

A

15-20% of the total # of items in stock = 75-80% of total annual value of purchases
vital, high value

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31
Q

B items (inventory classification)

A

60-65% of total items, make only 5-10% of the total value
trivial, low value

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32
Q

liquid in liquid dispersion

A

emulsion
mayonnaise

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33
Q

gas in liquid dispersion

A

foam
whipped egg whites

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34
Q

gas in liquid dispersion

A

suspension
sponge cake

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35
Q

solid in liquid

A

sol
gravy

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36
Q

liquid in solid

A

gel
custard

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37
Q

true solution

A

small particles in dispersion
sugar, salt

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38
Q

colloidal dispersion

A

large particles
protein, cooked starch

39
Q

suspension

A

clumps of molecules
fat, uncooked starch
separates upon standing

40
Q

cooking veg in alkaline

A

baking soda
chlorophyllin
intense green color
mushy, loose water soluble vitamins

41
Q

cream of tartar in angel food cake

A

acidic pH
prevents Maillard browning reaction
large volume (stabilizes foam)
tender cumb

42
Q

how to increase speed of Maillard reaction

A

increase pH (>6), increased temp, decrease water content

43
Q

CSM vegetable blend

A

corn, soy, non-fat dry milk

44
Q

incaparina

A

vegetable blend, meat analogs
maize, sorghum, cottonseed flour

45
Q

pasteurization

A

145F for 30 min

46
Q

Danger Zone

A

41-135 F

47
Q

appropriate water level in dehydrated foods

A

0.7-0.9
lower limit= 0.6
microorganisms grow=0.91-0.99

48
Q

freeze drying

A

frozen first, then water is evaporated via sublimation (doesn’t melt crystals)

49
Q

canning if pH low <4.5

A

acid is high
use boiling water
strawberries, apples

50
Q

canning if pH high >4.5

A

acid is low
pressure cooker
carrots, beets, peas

51
Q

humectants

A

calcium compounds
additives
retain moisture
increase firmness, tenderness

52
Q

garnish scoop size

A

60, 0.5 oz

53
Q

Gantt progress chart

A

schedule and control work
concerned with time of production, not cost

54
Q

PERT, CPM

A

Program evaluation and review technique= planning and control of functions of management

Critical path method= determine min time for completion (labor costs)

55
Q

analytical subjective tests

A

differences/similarities, qualities
paired comparison, triangle, ranking/scaling

56
Q

affective tests

A

used with untrained panelists
hedonic rating, paired preference, ranking test

57
Q

chilling temp/time of ready prepared bulk foods

A

brought down to 37F within 90 min

58
Q

transport hot food temp

A

165-170F

59
Q

reheat temp

A

165F for 15 sec, within 2hrs

60
Q

2 stage rapidly cooled process

A

first 2 hrs: 135->70F
second 4 hrs: 70-41F

61
Q

USDA FSIS

A

Food Safety and Inspection Service
Wholesome meat and poultry act
Eggs Products Inspections Act

62
Q

US Dept of Commerce
NMFS

A

National Marine Fisheries Service
grade shellfish, inspect fishing vessels, seafood processing plants, US Grade A (met standards)

63
Q

DHHS

A

Dept of Health and Human Services

64
Q

PHS

A

-Public Health Service
-under DHHS
-infectious disease control of milk, shellfish, vending machines, restaurants
-Milk ordinance code (pasteurization)

65
Q

CDC

A

Center for Disease Control
under DHHS
investigates/reports on food born illnesses

66
Q

FDA CFSAN

A

FDA Center for Food Safety and Applied Nutrition
-under DHHS
-Food, Drug, Cosmetic Act
-does not cover meat, poultry, fish, eggs
-imitation/substitution eggs
-interstate shipping of SHELLFISH
-labeling, additives, adulteration
-shipments across state lines

67
Q

Delaney Clause

A

anything causing cancer must be removed from market

68
Q

labeling:
low cholesterol
low calories
low fat
very low Na
low Na

A

<20 mg chol/serving
<40 cal/serving
<3 g fat/serving
<35 mg/serving salt
<140 mg/serving salt

69
Q

Staphylococcus aureus

A

intoxication
cuts on fingers
NO FEVER
not destroyed by cooking

70
Q

Clostridium botulinum

A

intoxication
anaerobic (no O2)
resistant to heat
paralysis
soil
spoils low acid foods, canned goods, vacuumed, root vegetables at high temps for too long
honey

71
Q

Clostridium perfringens

A

intoxication
cafeteria
meats, soups, gravy, stew, casserole

72
Q

Bacillus cereus

A

intoxication
cereals
symptoms in <24 hrs
emetic in 30min-6hrs

73
Q

Streptococcus

A

infection
destroyed by cooking
milk, eggs, potato salad
food held at room temp for hrs
intestinal contents
poor hygiene, ill handlers

74
Q

Listeria monocytogenes

A

infection
hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, soft cheese

75
Q

Campylobacter jejuni

A

infection
causes gastroenteritis
raw meat/poultry/milk/veg
intestinal tract of cattle, sheep, pigs, poultry

76
Q

Vibrio parahaemolyticus, vulnificus

A

infection
seafood- shellfish, oysters
norovirus

77
Q

Shingella

A

infection
bare hands, flies
water polluted by feces
cold mixed salads

78
Q

HACCP
control points

A

Hazard Analysis Critical Control Point
commissary- 9
ready prepared- 8
conventional- 5
assembly serve- 4

79
Q

ALERT

A

Assure, Look (monitor), Employees, Report, Threat

80
Q

4 E’s of Safety

A

Engineer, Education, Enforcement, Environment

81
Q

fire classes
A, B, C

A

A= triangle, ordinary (wood, paper, cloth)
B= square, flammable liquids/gases/greases
C=circle, electric fires

82
Q

lighting (candles) in food prep areas

A

35-70 foot candles- general lighting in food prep/display
70-150 foot candles- localized work areas, reading recipes

83
Q

gas specification

A

BTU
British Thermal Unit

84
Q

NSFI

A

National Sanitation Foundation International
voluntary inspection of equipment

85
Q

3 compartment sink temps

A

wash 110-120F
rinse warm water
sanitize 170F x 3sec OR chemical solution 75F x 1min

86
Q

irraditation

A

cold sterilization
prevent off-flavors in meat
for frozen meats
spices, lamb, pork, poultry, wheat, potatoes
kills harmful bacteria (not for
umilk though)

87
Q

calcium additives

A

humectants, retain moisture, increase firmness, tenderness

88
Q

aisle width in kitchen-
1) lane with 1 person
2) lane w >1 person + mobile equipment
3) main traffic lane

A

1) 36-42”
2) 48-52”
3) 60”

89
Q

3 compartment sink temps

A

wash= 110-120F
rinse=warm water
sanitize= 170F for 30s; OR chemical solution 75F for 1min

90
Q

mechanical dishwashing temps

A

prerinse= 110-140F
wash= 140-160F
rinse= 170-180F (add drying agent for water spots)

91
Q

proprionate

A

increases shelf life by inhibiting mold

92
Q

holding temp for coffee and thin soups

A

180-190F

93
Q

OSHA

A

Occupational Safety and Health Act Law
-min safety standards
-record keeping of accidents and illnesses
-inspects for safety hazard- wet floors, fire extinguishers, handrails, lit passageways, first aid
-PPE- rubber gloves, protective glasses
-MSDS sheet

Inman Key Points (6 decks)

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