Food Service

Question 1

-same menu choice everyday

-used when customers change daily

-ex: McDonalds

Answer 1

static/fixed/set menu

Question 2

-menus repeated in sequence

Answer 2

cycle menus

Question 3

2-4 stay hospital menus
-high school menus

Answer 3

1-2 week cycle menu

Question 4

long term stay menus

Answer 4

3-4 week cycle

Question 5

-forbidden foods for islam

-pork, gelatin, alcohol

Answer 5

Haram

Question 6

foods okay under islamic dietary law

Answer 6

Halal

Question 7

-no pork or shellfish

-no mixing of meat and dairy

-separate sets of cookware

Answer 7

Kosher

Question 8

2 factors of menu engineering

Answer 8

popularity & profitability

Question 9

low pop & profit

Answer 9

dog items

Question 10

high pop & profit

Answer 10

star items

Question 11

-internal document, initiates purchased

-1st doc in purchase process

Answer 11

purchase req

Question 12

-doc from buyer to supplier

-record of purchase

-1st control in receiving process

Answer 12

purchase order

Question 13

purchasing precisely when deliver needed

Answer 13

just in time purchasing

Question 14

multiple orgs come together to combine purchasing power for discounts

ex: SAMS club

Answer 14

group/co-op purchasing

Question 15

first step in receiving

Answer 15

compare invoice to PO to items received

Question 16

10-15 C storage

Answer 16

dry storage

Question 17

1-4 C storage

Answer 17

refrigerator storage

Question 18

egg storage

Answer 18

3-5 weeks

Question 19

fresh meat/fish storage time

Answer 19

1-2 days

Question 20

-5C or lower (-18 freezer)

Answer 20

refrigerator temps

Question 21

count of everything have in stock at particular time

Answer 21

physical inventory

Question 22

running tab of what’s coming in/out of inventory

Answer 22

perpetual inventory

Question 23

stocking at min quantity
-“up to par”

Answer 23

par stock method

Question 24

-values & prioritizes inventory items

-allows biz to focus on important stock

Answer 24

ABC classification system

Question 25

-buy first, sell/use first -uses oldest inventory first -puts newer inventory behind older ex: grocery stores

Answer 25

First In, First Out (FIFO)

Question 26

-selling newer inventory before older -newer goes out first -best for non perishable like canned, bottled ex: clothing store, sales in back

Answer 26

Latest In, First Out (LIFO)

Question 27

-food cooked and serve onsite -same day (few or no leftovers) -good quality & flexibility -needs skilled labor $$

Answer 27

Conventional Production System

Question 28

-cooked and stored onsite for future serving onsite -need large storage space

Answer 28

Ready-prepared (cook-chill/freeze)

Question 29

-cooking in bulk quantities -stored in central facility -gets transported, more risk/CCPs -large start up costs (bulk inventory, large equipment), cost effective eventually

Answer 29

Commissary system

Question 30

-kitchen-less/convenience system -no onsite cooking, just heat, plate, serve -least risk/CCPs -least skilled labor -least flexibility/highest food cost

Answer 30

Assembly-Serve System

Question 31

-fire involving flammabile liquids (oil, gas, grease)

Answer 31

class B fire

Question 32

electrical fire

Answer 32

class C

Question 33

oil fire, special extinguishers

Answer 33

class K

Question 34

-most efficient, preferred work layout -reduces backtracking, saves prep time ex: Chipotle

Answer 34

Straight Line Layout

Question 35

-preferred finish for work surface -min glare & smoothness

Answer 35

#4 finish

Question 36

80C or higher

Answer 36

dish washing temp

Question 37

ovens stacked with sep temp controls

Answer 37

deck oven

Question 38

pediatric hospital menu

Answer 38

2 week cycle

Question 39

7 day menu

Answer 39

acute

Question 40

-14 day menu -texture choice -higher protein, B & D's

Answer 40

residential/aged care

Question 41

-7 days or less hospital stay menu -not at nutritional risk

Answer 41

short stay menu

Question 42

-no honey or nuts -intolerance/allergy/thera options -age-approp texture options

Answer 42

child care centre menu

Question 43

-long stay menu -increased protein, micro-nut requirements -supps if needed

Answer 43

maternity menu

Question 44

24 hrs for every 2.2 kgs

Answer 44

turkey thawing time