Flashcards in Food product flow Deck (29):
entity composed of several subsystems designed to accomplished specific objectives, provide food away from home
food service system
types of food services?
conventional, ready prepared, commissary, assembly/serve
what is conventional
traditional, foods purchased in various stages of prep for individual op, all stuff completed on same premises, foods held hot/fridge after production and served soon as possible
types of conventional?
centralized and decentralized
examples of centralized?
examples of decentralized?
diff serveries in nursing units (food distr in bulk for tray assembly in area close to pt rooms)
advantages of centralized?
lower food/supply cost, purchasing power, ingredient control, inventory control (one place), good mngmt decisions key
high initial investment (building and equipment), more technically skilled employees needed, some jobs monotonous, major impact of equipment malfunctions, transportation costs
decentralization gives ____
types of ready-prep foodservice?
cook-chill, cook-freeze, sous vide
why ready prepped?
increased labour costs, shortage skilled food personnel
biggest diff tween conventional and ready prep?
menu items not immediate service but for inventory and subsequent withdrawal
what is sous vide?
seal raw/fresh food in impermeable plastic pouches with special equipment (reduced oxygen packaging)
cook chill can hold for __ days, cook freeze for ___
5; 2wks-3 months
why only partially cook for cook-chill or freeze?
so don't overcook
how to cook sous vide prior to serve?
why need licensed to do sous vide?
improper handling cause microbio health prob--consider temp/time controls, safety, deterioration, food quality, bacteria, contamination
advantage of ready prepped?
flexibility in scheduling food prep, labour savings
disadvantage ready prepped?
limit menu variety, high initial investment for equipment, perceived loss of food quality, recipe mods needed cuz reheating, food safety
what is commissary>
central production kitchen or food factory with centralzed food purchasing and off-site deliveries for final preps
ex. of commissary?
saskatoon city hospital production centre
aadvantages of commissary
quality control more effective/consistent, low food costs (raw form), mechanization of prep (
disadvantages fo commissary
many critical points where contamination of food can occur, many locations; specialized equipment needed; high cost equipment; transportation cost; more technically skilled employees needed
assembly serve also known as:
assembly serve use ____ procurement
assembly serve market forms of food:
bulk, preportioned, preplated
preportioned vs. preplated?
preplated just needs heating (easiest), preportioned still needs assembly
assembly serve advantages:
labour saving, minmal space/equipment, good for static menu that is minimal