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TLE > errthang > Flashcards

errthang Flashcards

1
Q

Art or service of planning, preparing, cooking and serving of quality meals in large quantities

A

Food Service

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2
Q

Umbrella of interdependent parts working together for a common goal

A

Food Servive as a System

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3
Q

3 major subsystems in food service

A

Operation, management and information subsystem

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4
Q

Types of Food Service

A

Conventional, commissary and ready-prepared

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5
Q

Food service process include:

A

administration, purchasing, receiving, storing, menu planning, food preparation, cooking, food safety, maintenance and repair, accounting

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6
Q

Subsystem composed of people with primary functions and activities of the opereation

A

Operation Subsystem

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7
Q

Subsystem consisting of people and activites that are involved in planning, controlling and making decisions

A

Management Subsystem

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8
Q

Subsystem which is a collection of people, machine, ideas and activities that gather, porcess data to provide neccessary information

A

Information Subsystem

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9
Q

Type of food service which is traditional

A

Conventional

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10
Q

Type of food service where fast food is served

A

Commissary

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11
Q

Type of food service where food is already prepared before serving

A

Ready-prepared

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12
Q

Process of getting the right product for a facility at the right time

A

Purchasing

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13
Q

Food items with useful lives after after they have been received

A

Perishable

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14
Q

Food items with longer shelf life an is usually sored in shelves at room temperature

A

Staple

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15
Q

consumed everyday on basis of negotiable contract

A

Contract items

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16
Q

Examples of Perishable Items

A

Meats Eggs Seafood Fruits Butter Dairy products

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17
Q

Examples of Staple Items

A

Canned goods

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18
Q

Examples of Contract Items

A

Coffee milk oil ice cream noodles bread

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19
Q

Food service operation inspects, takes ownership and physical possessing of the items ordered

A

Receiving

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20
Q

Methods of receiving

A

Blind method Invoice receiving methos

21
Q

Method of receiving where it offers unbiased approach by the receiver or receiving clerk

A

Blind Method

22
Q

Method of receiving where the receiver checks the delivered items against original purchase items and notes any deviations

A

Invoice Receiving Method

23
Q

Food storage received must be stored appropriately to maintain quality and prevent looses, waste and provide for proper use

A

Stroage

24
Q

Examples of storage

A

refrigerators freezers dry storage areas

25
Q

Means keeping the food free from harmful bacteria to prevent contamination

A

Food sanitation

26
Q

5 Principles of Sanitation and Safety

A
  1. Equipment and its layout should allow for good sanitary practices
  2. Food should be handles & distributed properly
  3. Tableware, utensils and equipment should be thoroughly cleaned and sanitized
  4. Floors, counters, tables and chairs should be cleaned regularly
  5. Food should be stored properly
27
Q

Result of ingestion of food stuffs contaminated with micro-organisms or chemincal

A

Foodborne Illness

28
Q

Other name of Foodborne Illness

A

Food poisoning

29
Q

Causes of Foodborne Illnesses

A

bacteria viruses toxins contaminated water

30
Q

Systematic approach to controlling hazards specific to foods or process (acronym + full name)

A

HACCP/ Hazard Analysis Critical Control Points

31
Q

Kinds of Bacteria in food poisoning

A

salmonella Staphylococcus aureus Listeria monocytogenes

32
Q

Bacteria which affects intestinal tract and feces of animals

A

Salmonella

33
Q

Bacteria which affects skin- infected cuts, pimples, nose and throat

A

Staphylococcus aureus

34
Q

Bacteria which affects intestinal tracts of humans

A

Listeria monocytogenes

35
Q

Function of developing the facility that includes site selection, menu, equipment requirements and others that will guide the project into reality

A

Design

36
Q

5 Principles of Design

A
  1. Flow of work should proceed smoothly and unhampered 2. There must be provisions of compact centers in the preparation area 3. Floor space should be proportionately determined 4. A good working environment should be provided 5. Design should ensure max. sanitation and safety
37
Q

Design includes:

A

site selection menu equipment requirements others

38
Q

All facilities combined in a single unit for easy supervision and coordination

A

Compact Centers

39
Q

Work area food and supplies are checked in, examined, weighed and counted before storage. This should have enough space to accommodate all transactions and deliveries at one time

A

Receiving Area

40
Q

Work area for storing food and supplies.

A

Storage Area

41
Q

Work area which is close to the cooking area

A

Preparation Area

42
Q

Work area which is the heart of the kitchen

A

Cooking Area

43
Q

Preparation center in the kitchen where the servers pick up their orders for the table orders or assembling trays

A

Service Area

44
Q

This work area must be well-lit and well-ventilated.

A

Dishwashing Area

45
Q

Work area which holds food waste and trash

A

Waste Disposal Area

46
Q

Location of storage area and reason

A

Near receiving area for immediate storage

47
Q

Location of cooking area

A

Adjacent to storage rooms, preparation area and serving are

48
Q

Location of dishwashing area and reason

A

Near preparation and cooking areas but far from the service and dining areas due to nois

49
Q

This should be near refrigerator storage, cooking and salad areas whose items come directly from the vegetable preparation area

A

Vegetable Preparation Area

TLE (1 decks)

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