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Flashcards in Food product flow Deck (29):
1

entity composed of several subsystems designed to accomplished specific objectives, provide food away from home

food service system

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types of food services?

conventional, ready prepared, commissary, assembly/serve

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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

4

types of conventional?

centralized and decentralized

5

examples of centralized?

marquis

6

examples of decentralized?

diff serveries in nursing units (food distr in bulk for tray assembly in area close to pt rooms)

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advantages of centralized?

lower food/supply cost, purchasing power, ingredient control, inventory control (one place), good mngmt decisions key

8

disadvantage centralized?

high initial investment (building and equipment), more technically skilled employees needed, some jobs monotonous, major impact of equipment malfunctions, transportation costs

9

decentralization gives ____

residents' choice

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types of ready-prep foodservice?

cook-chill, cook-freeze, sous vide

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why ready prepped?

increased labour costs, shortage skilled food personnel

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biggest diff tween conventional and ready prep?

menu items not immediate service but for inventory and subsequent withdrawal

13

what is sous vide?

seal raw/fresh food in impermeable plastic pouches with special equipment (reduced oxygen packaging)

14

cook chill can hold for __ days, cook freeze for ___

5; 2wks-3 months

15

why only partially cook for cook-chill or freeze?

so don't overcook

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how to cook sous vide prior to serve?

boiling water

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why need licensed to do sous vide?

improper handling cause microbio health prob--consider temp/time controls, safety, deterioration, food quality, bacteria, contamination

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advantage of ready prepped?

flexibility in scheduling food prep, labour savings

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disadvantage ready prepped?

limit menu variety, high initial investment for equipment, perceived loss of food quality, recipe mods needed cuz reheating, food safety

20

what is commissary>

central production kitchen or food factory with centralzed food purchasing and off-site deliveries for final preps

21

ex. of commissary?

saskatoon city hospital production centre

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aadvantages of commissary

quality control more effective/consistent, low food costs (raw form), mechanization of prep (

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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

24

assembly serve also known as:

kitchenless kitchen

25

assembly serve use ____ procurement

JIT

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assembly serve market forms of food:

bulk, preportioned, preplated

27

preportioned vs. preplated?

preplated just needs heating (easiest), preportioned still needs assembly

28

assembly serve advantages:

labour saving, minmal space/equipment, good for static menu that is minimal

29

assembly serve disadvantages:

menu variety limited, availability of menu items not guaranteed, hiigh food cost, concern over recycling/disposing of packaging, convenience not healthy