Domain Four Flashcards
(219 cards)
0
Q
Kosher clients do not eat
A
Meet and dairy at the same meal pork shellfish
1
Q
Upscale menu items prepared for those willing to pay extra for them hospitals compete for patients
A
Two-tier
2
Q
Southeast Asians eat
A
Pork few dairy products need nondairy calcium source such as tofu fish paste
3
Q
Chinese may be concerned with yin (____) and Yang foods (___)
A
Yin: Dark cold fish vegetables fruits
Yang: foods bright hot hot soup from chicken)
4
Q
Seventh day Adventist
A
Ovolactovegetarian No Caffeine
5
Q
Person in charge must be able to identify food allergens and associated symptoms
A
Food code
6
Q
Focuses on the popularity and contribution to profit of the item
A
Menu engineering
7
Q
Low popularity low profitability
A
Dog
8
Q
Low popularity high profitability
A
Puzzle
9
Q
High popularity low profitability
A
Plowhorse
10
Q
High profitability high popularity
A
Star
11
Q
Foods rated from extremely like to extremely dislike
A
Hedonics scales
Facial scales use with children or if clients speak another language
12
Q
How often they would be willing to eat an item
A
Frequent of acceptance
13
Q
How to determine the popularity index
A
servings of an item / Total number of servings of all items in that category that day
14
Q
Average check-sales analysis ratio
How to determine
A
Divide sales by the number of customer served
15
Q
Purchasing policy and procedure used one a small amount is needed quickly
A
Informal open market
16
Q
Submit written specifications and quantity needs to vendors who then submit a price bids are open together place order with lowest bid
A
Formal competitive bid buying
17
Q
Purchase goods at a specific price to be shipped later
A
Future contracts
18
Q
Use single vendor for majority of purchases
A
Prime vending
19
Q
Person in one office does all of purchasing for all units in the organization; Cost-effective and time saving
A
Centralized purchasing
20
Q
Involves union of separate units (hospitals) not related to a single management, for joint purchasing; Economic advantage of large volume purchasing
A
Group or co-op purchasing
21
Q
Written record of items ordered , quantities
A
Purchase order, requisition
22
Q
Eliminate the need to call in daily or weekly orders , bread milk
A
Standing orders
23
Q
Products delivered with all transport charges paid
A
Free-on-board (FOB)
24
Indicate quality by objective and impartial test results (Graded food items). Can cutting
Technical specifications
25
Indicate quality by specifying a brand name or label example Heinz ketchup
Approved brand specifications
26
Indicate quality by functioning characteristics of the product (pH level of detergents) ex Number of dishes wash per minute
Performance specifications
27
Descriptions of approved products that an organization (or a department) would like all personnel (we need such a product) to use. Volume discounts can be obtained
Formularies
28
Does not own products; connects buyers with sellers
Food broker
29
Amount to purchase equals
EP/%yield
30
How many cups are in a gallon
16
31
How many quarts in a gallon?
4 quarts
32
How many cups are in a quart?
4 cups
33
How many pints are in a quart?
2 pints
34
How many pints are in a gallon?
8 pints
35
A quantitative approach to ordering staple or regularly stocked items; Attempts to find the quantity that minimizes both purchasing and inventory costs determines the order size that is most economical
EOQ economic order quantity
36
EOQ=
Square root of 2FS/CP
C=Carrying cost of inventory expressed as a percentage of the total inventory
P= Purchase price per unit
37
Uses software to forecast usage; Gives more recent values more weight; Does not uniformly way past observations
Exponential smoothing
38
____Uniformly ways past observations (numbers are weighted equally)
___-Short-term forecasts
Moving average
| Time series
39
Assumption that a relationship exists between the item being forecast and other factors (selling price number of customers)
Causal models
40
Used when relevant data are scarce around relationships between data do not tend to persist overtime must rely on opinions
Subjective model
41
Subjective model – use one relevant that are scarce around relationships between data do not tend to persist over time:
____-Expert opinions; market research, panel consensus
Delphi technique
42
Use when orders arrive without an invoice
Substitution invoice
43
Lists discrepancies such a shortages
Request for credit
44
Fresh fish should arrive at
<=41 Degrees Fahrenheit
45
Dry storage
- Temperate:___
- Cartons and bags on shelves should be at least _____above floor and away from walls
- Humidity:
50 to 70°F
6 inches above
50-60%
46
Fresh fruits and vegetables in dry storage require the highest humidity
85 to 90%
47
Refrigerated storage less than __ degrees F-all potentially hazardous foods
Fresh fruits and frozen vegetables__
Meet dairy eggs__
Frozen foods__
41°
40–45°
32-40°
0 -10°
48
Determines the order point
Fixed order quantity inventory system
49
Order point equals
(Average daily use) (lead time) + safety stock
50
Stock is allowed to deplete to safety level before new orders placed; amount of item ordered will be the same each time
Mini-max stock
51
Small amounts of product account for major portions of inventory value; the relative importance of each inventory item is measured by how much the total value of purchases is for that item each year
ABC inventory classification system
52
15–20% of the total number of items in stock constitute____ Of the total annual value of purchases equals____ items (Vital high-value)
75–80%
| A
53
60–65% of inventory items comprise only__ Of value =___(Trivial low value)
5 to 10%
| C
54
Based on actual purchase price of the product; count products; Add value of all products on hand
Purchase price
55
Based on average price paid for products over time; multiply number of units of each product in opening inventory in those purchase during the month by the purchase price; add these prices and divide by the total number of unit
Weighted average purchase price
56
Based on last price paid multiplied by number of units on inventory-Tends to price inventory high
FIFO
57
Uses oldest price paid for an item in inventory usually underestimate the value of current inventory ( If you pay taxes on inventory)
LIFO
58
Mayonnaise (emulsion) Dispersion system
Liquid in liquid
59
Gravy (sol) Dispersion system
Solid in liquid
60
Custard (gel) dispersion system
Liquid in solid
61
Sponge cake (suspension) Dispersion system
Gas in solid
62
Whipped egg whites (foam) dispersion system
Gas in liquid
63
Classification based on size of dispersed particles
- Small particles (sugar, salt)-___
- large particles (protein, cooked starch)-___
- Clumps of molecules (fat, uncooked starch)-____
True solution
Colloidal dispersion
Suspension; separates upon standing
64
Line that forms between two immiscible liquid
Interface
65
In angel food cake____ Produces an acidic pH. Maintains white-collar by preventing the___
Cream of tartar
| Maillard Browning reaction
66
Cream of tartar in angel food cake contributes to large volume by____ and contributes to tender crumb
Stabilizing egg white foam
67
Without cream of tartar in angel food cake:
Tough yellow small cake
68
Heat moves from one particle to another
Conduction
| Example: meat kept warm on a dish sitting on heated pellet
69
Good conductors
Copper black cast iron aluminum
70
Poor conductors
Glass stainless steel
71
Heated air moves with Fan
Convection
72
Use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces
Induction
Burner service does not get hot
Faster heat, no wasted heat, iron-based
73
Infrared waves coming from glowing
Radiation (Gas flame, charcoal, electric element, toasting, broiling)
74
Causes kinetic action (friction) that cooks food
Microwave
| Effects only water molecules, penetrates 2 inches into food
75
Subsequent distribution of heat by conduction when the magnetron is turned off
Standing time
76
Steak on the grill, or meet braising in a steam jacketed kettle use
Conduction and radiation
77
Engineered foods-Vegetable blend made of maize sorghum cottonseed flour
Incaparina
78
Engineered food; vegetable blend; corn soy nonfat dairy vitamins minerals
CSM
79
Molds grow best in warm (___) Damp dark conditions grow best on acid neutral sweet food
___ Too destroy
77–86°F
| Boil
80
Yeast grow best at what temperature
| Need water energy ( sugar) Acid medium in oxygen
77–86°F
| Destroyed by boiling
81
Need abundant___,___ Foods__-___ Degrees Fahrenheit
| Some greater then___ thermophilic
Moisture neutral foods
68–113°F
113
82
What is the danger zone for bacteria
41–135°F
83
Thought potentially hazardous foods in refrigerator; Or submerged under running cold water at ___degrees or lower
70
84
In drying (food preservation) enzymes are in activated by
Blanching
85
Canned foods last
Up to one year
86
When canning foods if pH is low, acid is high; use
If pH is high, acid is low; you
Boiling water
| Pressure cooker
87
When canning foods ___are additives used as humectants; retain moisture, increased firmness, tenderness
Calcium compounds
88
Food sterilized outside of can, then aseptically placed in sterile cans which are sealed in an aseptic environment
Aseptic canning
89
Cold sterilization (temperature food is not rise much even though large amounts of energy are used)
Irradiation
90
Chemical preservatives
| ___,____-Antioxidants for fatty products
BHA, BHT
91
How to determine scoop size
32/scoop number
92
Use for a garnish
Scoop
Measure
Ounces
60
1T
0.5 oz
93
Determines the minimum time for completion (helps determine labor costs)
Critical path
Critical path method CPM
Program evaluation and review technique PERT
94
What are the three analytical qualitative food quality criteria tests
Paired comparison test
Triangle
Ranking or scaling
95
What are the three types of affective qualitative food quality criteria
untrained panelist
Hedonic rating
Paired preference
Ranking test
96
Descriptive flavor analysis profile (DFAP)
| Trained panel analyzes and records the aroma and flavor in great detail
Flavor profile method
97
Objective measure of food quality measures tenderness firmness; baked custard
Penetrometer
98
Objective measure of food quality measures consistency; batters
Viscosimeter
99
Objective measure of food quality measures viscosity; sauces
Linespread test
100
Compares lightness of products (egg white foams)
Specific gravity
101
Objective measure of food quality; counting and measuring ___ in a sauce
Lumps
102
In ready prepared production systems (cook-chill, cook – freeze) food may be held ___ days (Blast chilling); Up to __ days (tumble chilled), up to ___ (cook-freeze)
1 to 5
45
3-4 Months
103
Chilled bulk foods should be brought down to __°F in ____ minutes or less
37°F in 90 minutes or less
104
FDA food code temperatures in degrees Fahrenheit
Hold frozen:
Transport hot:
Do not hold between
0- -10°
165–170
41–135
105
According to FDA Foodco temperatures reheat to ___ for ___ seconds within__ hours
Reheat to 165 for 15 seconds within two hours
106
According to the FDA food code leftovers should be rapidly cooled quickly from ___-___ in __ hours
135–70 within two hours
107
According to the FDA food code temperatures cool food from 70 to ___ with in an additional __ hours
41°
| 4
108
According to the FDA food code temperatures total cool time is
6 hours
| 135–70 within two hours; 70–41 within an additional four hours
109
Ideal temperature range for growth of pathogen
70–125°
110
A traditional cafeteria can serve
Hollow Square, free flow, scramble cafeteria can serve
3–4 per minute
| 25 per minute
111
If the scramble system of cafeteria is too slow
Add food stations
112
Seat turnover equal
Customers divided by seats
113
The meat and poultry division falls under
USDA's food safety and inspection service (FSIS)
114
Inspects all meat and poultry at time of slaughter and processed products during production use in interstate, intrastate and foreign commerce
Wholesome meat and poultry act; meat and poultry division; US DA's food safety and inspection service
115
Inspects processing plants; requires pasteurization of liquid eggs to be frozen or dried
Eggs products inspections act; Under meat and poultry division of the FSIS
116
Inspects and certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards and falls under
National Marine fisheries service (NMFS); US Department of Commerce
117
Concerned with infectious and contagious diseases transmitted through shellfish, milk, bending machines and restaurants; contaminated shellfish transmit____
Public health service – PHS; department of health and human services
Hepatitis
118
Investigate and reports cases of foodborne illness
Centers for disease control under DHHS
119
Requires pasteurization of milk
Milk ordinance code under PHS
120
Covers all interstate (domestic and imported) food except meat, fish, poultry, eggs
Food, drug, cosmetic act (law); FDA Center for food safety and applied nutrition (CFSAN)
121
The food drug cosmetic act inspects ____monitors interstate shipping of ____and prohibits___
Egg substitutes and imitation eggs
Shellfish
Adulteration and misbranding
122
Anything causing cancer and animals are humans must be removed from market
Delaney clause
123
Defines what a product must be to be called by a certain name ingredients and amounts example mayonnaise
Standards of identity
| FDA
124
Specifies minimum quality below which foods must not fail (fruit)
Standard of quality
| FDA
125
Protects against deception through use of containers that appear to hold more than they do (canned goods)
Standard of fill of containers
| FDA
126
Often nutritionally inferior; may cause less, Taste the same (coffee Whitener)
Imitation
| FDA
127
Nutritionally equal or appear in some ways and in inferior in others (egg substitute)
Substitute
| FDA
128
Low cholesterol
Less than 20 mg of cholesterol Per serving
129
Low calories
No more than 40 cal per serving
130
Low-fat
3 g or less per serving
131
Very low sodium
No more than 35 mg per serving
132
Low-sodium
No more than 140 milligrams per serving
133
Low saturated fat
1 g or less per serving
134
Establish and monitor water quality standards; determine safety and tolerance levels for pesticides
Environmental Protection Agency EPA
135
Provides for grading, sizing, labeling of eggs; inspection of dairy and seafood products
State and local protection
136
A microorganism, virus, Or other substance, that causes disease
Food borne pathogen
137
Illness caused by a toxin formed in the food prior to consumption
Food intoxication
138
Due to activity of large numbers of bacteria carried by food into the G.I. tract
Food borne infections
139
1-7 hours after ingestion: nausea, vomiting, pain, diarrhea, no fever
Staphylococcus aureus
140
4–36 hours: weakness, double vision, fatigue, diarrhea, affects central nervous system ( paralysis), maybe fatal in 3–10 days if not treated
Clostridium botulinum
141
Found a human – nose, hand, intestines, cuts, sores, cut finger; enter through handling or contact with contaminated surface
Staphylococcus aureus
142
Anaerobic; rare and more deadly; usually resistant to heat; found in soil, water, plants, intestinal track of humans and animals
Clostridium botulinum
143
Staphylococcus aureus grows best at___,resist drying in freezing
Often found in reheated foods,___, ____, eggs, milk brought up
70–90 7°F
| Meat, poultry
144
Spoils low acid food, improperly canned foods, vacuum packed and tightly wrapped foods, smoke and salted fish, cooked root vegetables held at warm temperatures too long honey is a source
Clostridium botulinum
Food Intoxication
145
Known as the cafeteria bug found in meats soups gravies stews casseroles sitting on the steam table at improper temperatures
Clostridium Perfringens
Food Intoxication
146
Found in rice products, starchy foods, food mixtures like casseroles, sauces, puddings, soups, pastries, meats, milk, vegetables, fish
Bacillus cereus
Food Intoxication
147
Anaerobic; Intestinal track of man and animals, surfaces of meat and poultry
Clostridium perfringens
Food Intoxication
148
Onset time 30 minutes – six hours (the medic), 6–15 hours (diarrhea real); last up to 24 hours
Bacillus cereus
Food Intoxication
149
Onset time 8–18 hours: nausea, vomiting, abdominal pain, diarrhea
To prevent: cool foods in shallow pans, keep cold foods below 40° keep hot foods above 140 reheat leftovers to 165 wash hands
Clostridium perfringens
| Food Intoxication
150
Forms spores; found in soil, dust, cereal crops
Bacillus cereus
| Food Intoxication
151
Onset time 6–40 hours: fever, nausea, vomiting, chills, headache: intestinal track of humans and animals, water, soil; Low acid foods at body or room temp, destroyed by temps of pasteurization: raw and undercooked meat and poultry, eggs, raw dairy, seafood, melon
Salmonella
Food borne infection
152
Grows at 50–1 13°F destroyed by cooking on set time 2 to 60 hours fever diarrhea intestinal contents of humans and animals
Streptococcus
Food borne infection
153
Found in hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, soft cheese: May harm fetus; can cause flulike symptoms, encephalitis, meningitis
Listeria monocytogenes
Food borne infection
154
One of the more common causes of gastroenteritis; Intestinal track of cattle, sheep, pigs, poultry; causes abdominal pain, bloody diarrhea, 1-7 Days; raw or undercooked meat or poultry, raw vegetables, raw milk
Campylobacter jejuni
Food borne infection
155
Widely distributed found in human, animal intestinal track, on washed vegetables, fruits, soil, water grows between 34–113°F; on neutral or slightly alkaline; resisting freezing, drying, heat
Listeria monocytogenes
Food borne infection
156
High mortality in immunocompromised
Listeria monocytogenes
Food borne infection
157
From raw or undercooked seafood; fever vomiting cramps diarrhea; 4–96 hours after ingestion
Vibrio parahaemolytucus, vibrio
Vulnificus
Food borne infection
158
Found in human intestinal track, water polluted by feces transmitted by flies found in chicken tuna shrimp potato salad, raw vegetables, watermelon handled with bare hands
Shigella
Food borne infection
159
Can survive freezing, high acidity can grow at refrigerator temperature
E. coli
Food borne infection
160
Onset time 12–50 hours after ingestion; diarrhea, abdominal pain
Shigella
Food borne infection
161
Human and animal intestinal track; diarrhea, severe cramping; rare or raw ground beef, uncooked fruits and vegetables, raw milk, unpasteurized apple juice
E. coli
Food borne infection
162
Illness caused by poor personal hygiene among infected foodhandlers
Norovirus
163
Does not reproduce in humans, but remains active in till after food is Eaten
Norovirus
Food borne infection
164
Found in human feces, transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes
Norovirus
Food borne infection
165
How many critical control points are there in
Commissary :
Ready – prepared
Nine
| 8
166
Critical control points in conventional:
| Assembly-serve:
5
| 4
167
Three Es of safety program
Engineering education Enforcement
168
Government standards minimum safety standards; recordkeeping of accidents and illnesses; inspection of facilities looking for safety hazards (wet floor)
OSHA – occupational safety and health act (law)
169
Requires plan to communicate chemical hazards to employees:___
Under___
HCS hazard communication standard; OSHA
170
Must be available on all chemicals; consumers right to know laws
MSDS (material safety data sheet); OSHA
171
Fire- flammable liquids, gases, greases
Class B
| Square
172
Fire- live electrical fires
Class C
| Circle
173
Ordinary combustible materials would paper cloth
Class A
| Triangle
174
Can be used on a, B, C classes of fire used in food service
Multipurpose dry chemical extinguishers
175
Chemical cleaning supplies are regulated by____ Most common chemicals used in sanitizing surfaces that touch food – countertops, pots and pans
EPA (Environmental Protection Agency)
Chlorine solution pH<5
quarternary ammonia pH 7
176
Most state and local codes require immersion in chemical solutions for at least ___using water above___
60 seconds
| 75°F
177
Walls must be glazed tiles___ high; washable and ___
5'8"
| Impervious to moisture
178
Ceilings acoustically treated, lighter in color than wall;____ high
14–18 feet
179
Floors should be durable, resilient, non-slippery
___: Light traffic, absorbs grease, using storerooms, receiving area
__: Cement and crushed marble; noisy, dining room
Concrete
| Terrazzo
180
Clay tiles, quarry tiles, unglazed clay, highly recommended for kitchen and heavy traffic.
__: Light traffic, dining room
Asphalt
181
Lighting
__-___: General lighting in food prep and display areas
__-___: Localized work areas, reading recipes
35–70 foot candles
| 70–150 foot candles
182
In the kitchen the main traffic lane must be
60 inches
183
In the cafeteria there must be ____between chairs and tables must be ____apart
18 inches
| 4-5'
184
Cafeteria design; employee dining:___ Per person
12 ft.²
185
In the kitchen there must be a ____clearance of heavy equipment from wall
12–24 inch
186
Best from a time and motion point (One of the most common shapes for work area Layout)
Straight line
187
Work area layout; limited amount of space, convenient work surface
L shape
188
Work area layout; large amount of table surface area but walking in and out adds steps
U shape
189
Very efficient work area layout shape
Parallel and back – to – back parallel
190
Specifications
Electrical:
Gas:
Steam:
Voltage, Watts, type of current
BTU British thermal unit
PSI pounds per square inch
191
Equipment selection; specifications;____-What will be covered and for how long
Warranty
192
Voluntary inspection of equipment; complies with food safety and sanitation standards: equipment is safe; Rounded tightly sealed corners and edges, services are smooth and free of crevices; easy to clean, maintain, service
National sanitation foundation international ( NSFI)
193
Voluntary inspection of electrical equipment
Underwriters laboratories (UL)
194
```
The finish (luster) of metals are numbered __-___; Higher numbers, higher polish, finish, luster
#_grind- Tabletops, counters
```
1–7
| 4
195
Strong lightweight mobile equipment storage Cabinets
Aluminum
196
Avoid cross traffic, readily accessible for cleaning
Arrangement, ease of cleaning
197
Components put together for customized look; less floorspace, improved use of space and manpower, efficiency is increased, labor hours decreased
Modular
198
```
Three compartment sink
Wash :
Rinse:
Sanitize:
Let pots and pans air dry
```
110–120°F
Warm water
17 0°F for at least 30 seconds or use chemical solution for one minute in Luke warm water
199
```
Mechanical dish washing
1) per rinse pre wash:
2) wash:
3) rinse:
A) add a ___ To prevent water spots
4) air dry:
```
110–140°F ( Liquefy's fat removes food before hot water coagulates protein)
140–160°F (lower temperature leads to greasy dishes)
170–180°F Sanitizes; booster heater
Drying agent
45
200
Types of dishwasher
Rack
Conveyor belt or flite type
Low energy chemical dish machine
201
Meals/hour Style of dishwasher
Up to 50
50-250
250-1500
1500+
Counter-style (home style)
Door style, Single tank
Single or double tank conveyor
Flite-type conveyor
202
____Of the detergent reduces surface tension
Wetting action
203
Hard water makes it more difficult for ____ in soap to form lather
Surfactants ( Foaming agents)
204
Units stacked to save space; when production is high and space is limited
Deck oven
205
Food is in motion while inside the oven; large volume baking; now also used for me cookery
Rotary, reel, revolving tray
206
Very versatile; serves as oven, Fryingpan, braising pan, kettle, steamer, food warmer
Stews soups fried chicken grilled cheese Scrambled eggs
Tilting skillet
207
Large batch compartment steamers:__-___
Potatoes and root vegetables cook very quickly in large quantities
Most other vegetables cook in _-_ minutes
5–8 psi
| 5-10 minutes
208
High-pressure steamers:___
Speed facilitates "batch cooking" – vegetable; locate next to serving line; Reduces the long holding periods, better quality, uniformity of cooking, fewer leftovers, can cook small batches quickly
15
209
Steam jacketed kettles use ___+___ Heating; very energy-efficient – __-__ psi
Conduction and radiation heating
| 5-8
210
Three types of steam jacketed kettle
Deep, shallow, trunion or titling
211
Kettle sizes depend on foods volume turnover
5-20 gallons :
Up to 40 gallons:
> 40 gallons:
Vegetables
Entrées
High liquid content
212
Means by which costs associated with the acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset
Depreciation
213
Straight-line depreciation gives
Annual depreciation
214
Depreciation equals
Value of the equipment (cost) minus salvage value/Number of years of useful life
215
Meets the needs of the present without compromising the ability to meet the needs of the future
Sustainability
216
In education/training
Assess
Assess
Assess
What they know
Level of skill
Language skill
217
Interview/evaluation
1)
2)
3)
Establish rapport
Listen
Note nonverbal clues
218
1 pints = ___ cups
2
