Foodservice Flashcards
(157 cards)
1
Q
Common cycle menus for hospital, longterm care, school
A
hospital 1-2 week
longterm 3-4
school 2 week with 4 options/day
2
Q
What type of menu use in room service?
A
static
increases intake, decreases waste
3
Q
table d’hote
A
meal at set price
4
Q
Southeast Asians eat little…
A
dairy
need nondairy Ca source
5
Q
Kosher
A
no pork, shellfish
no meat and dairy together
6
Q
Chinese food thoughts
A
yin (cold) and yang (hot) foods
rice is neutral
7
Q
Seventh day adventists prohibited foods
A
ovo-lacto-vegetarian (accept egg and milk)
no: caff, etoh, pork
8
Q
Muslim prohibited foods
A
haram = pork, etoh, gelatin
fasting dawn to sunset during Ramadan
9
Q
Roman Catholic prohibited foods
A
no meat on Fridays during lent
10
Q
Food Code says the person in charge must
A
be able to id food allergens and symptoms
11
Q
how much water to have on hand in disaster
A
1 gal/person/day for 3+ days
12
Q
Steps in menu planning
A
dinner entree lunch entree starch salads, sides desserts breakfast
13
Q
Menu psychology: where to place items we want to sell?
A
center of trifold
top and bottom of categories
14
Q
Menu engineering: looks at, purpose
A
looks at popularity and profitability
purpose: encourage customers to buy certain things
15
Q
STAR menu item
A
high profit, high popularity
promote!
16
Q
DOG menu item
A
low profit, low popularity
remove!
17
Q
PLOWHORSE menu item
A
low profit, high popularity
reduce portion or increase $ to make more profitable
18
Q
PUZZLE menu item
A
high profit, low popularity
remove or reduce $
19
Q
quantitative satisfaction meausre
A
plate wast study
20
Q
Informal purchasing
A
small amount needed quickly
21
Q
Formal bid buying
A
bid is contract
specs, go with lowest
22
Q
Benefit of centralized purchasing
A
cost-effective
time-saving
23
Q
Benefit of group/co-op purchasing
A
economic value in large volume
24
Q
JIT purchasing
A
just in time
no inventory
25
First document in purchasing process
purchase requisition
| internal
26
Who makes purchase order?
buyer
27
How much to purchase?
portion size x # of servings = EP
| purchase amount = EP / %yield
28
How many servings from a raw product?
Raw wt x shrinkage = lost in cooking
Raw - loss = remaining
Convert remaining to oz and / by portion size
29
EOQ
economic order quantity
minimizes both inventory and purchasing cost
decrease cost by ordering as seldom as possible
30
Exponential smoothing forecasting
recent sales matter more than those long time ago
| given more weight to recent
31
Dry storage temp and humidity
50-70 degrees
| 50-60% humidity
32
Produce stored at what humidity
85-90%
33
Physical inventory
end of month
| all goods on hand
34
Fixed order quantity inventory
(avg daily need) x (lead time) + safety = order point
35
Par stock inventory
bring stock up to a certain level no matter current state of reduction
36
ABC
A products make up 20% of inventory but 80% of $
C is opposite
Bi middle
37
FIFO inventory value tends
price inventory high
| uses recent prices
38
LIFO inventory value tends to
underestimate value of inventory
| uses oldest prices
39
central ingredient room gives..
more control
| inventory, production, quality, $
40
dispersions: gas in liquid
foam
41
dispersion: gas in solid
suspension
42
dispersion: liquid in solid
gel
43
dispersion: liquid in liquid
emulsion
44
dispersion: sold in liquid
sol
| gravy
45
How to change degree of dispersion?
heat or beat
46
To store vegetables:
can low acid veggies in pressure cooker to get temp over 212 and kill botulism
47
What does blanching do?
kills enzymes so produce does not keep ripening
48
Maillard reaction environment
more with alkaline environment
sugar
>6 pH
49
Purpose of cream of tartar in angel food cake
white color
stabilizes foam
tender crumb
50
How to inhibit enzyme activity?
blanch or add acid
51
Good and bad heat conductors
good - copper, cast iron
| bad - glass, stainless steel
52
induction heat
magnetic vibration excites molecules
53
radiation heat examples
infrared waves from glowing heat
| gas, charcoal, microwave
54
Heat used in steak on grill and meat braising in steam jacketed kettle
conduction and radiation
55
meat analogs
soy, veggie protein
| less fat than meat
56
seafood analogs
soy mixed with fish
57
Vegetable blends
incaparina, CSM
| used to feed impoverished countries
58
Bacteria grow best on..
moist, neutral foods
59
What happens to food with salt added before freezing?
loss of flavor and fat rancidity
60
AW to limit bacteria growth
.70 - .90
61
Freeze drying
freeze first, then evaporate water without melting
| "sublimation"
62
How to preserve fruits and pickles?
boiling water
| pH is lower than 4.5
63
How to preserve vegetables?
pressure cooker
| pH is over 4.5
64
Why are calcium compounds added to canned goods?
they are humectants, retain moisture
| firm, tender
65
Irradiation
cold sterilization
meat irradiated when frozen to prevent off-taste
not for milk
66
How are acids used in food preservation?
denature bacterial proteins
67
How do sugar/salt help in food preservation?
make water unavailable
68
BHA and BHT
preserve fat
| antioxidants
69
Production schedule
what to do when
70
Scoop # equation
divide scoop number into 32
| 32/ scoop # 12 = 2.67 oz
71
Larger scoop number, gives what portion
smaller portion
| higher yield
72
#60 scoop is used for....
garnish, 1 Tbsp
73
Gantt chart focus
time, not cost
74
PERT and CPM used in what functions of management?
planning and control
75
What is CPM?
critical path method
what must be done first
the critical path is the longest. determines time to completion
76
Qualitative food measures
sensory
| organoleptic measures
77
Paired comparison vs triangle test
```
paired = compare a quality of two items
triangle = which two are the same
```
78
Affective food test measures
preference, acceptance
79
Flavor profile method
trained panel
80
Penetrometer
objective
| tender/firm, custards
81
Viscosimeter
objective
incline plane or rotational
liquids
82
line-spread test
objective
viscosity
flat surface
83
specific gravity
objective
compare lightness of a product, foams
volume and weight!!
84
counting/measuring lumps
objective measure
85
Conventional production good/bad
prep and serve same place and day
adv: adaptable to preference, menu flexibility, low distribution $
Disadv: stressful, need all equipment and labor
86
Delivery meal service types
centralized - trays set up near production, moved on carts
| decentralized - distance from kitchen, tray set up near customer. requires double on all equipment and people
87
Commissary adv and disadvantages?
food prep area and pt. are in different facilities. frozen, chilled, or hot-held prior to delivery
Adv: uniform quality, large-volume purchasing, one staff/equipment
Disadv: 9 CCP
88
Ready prepared adv and disadvantages?
cook-chill, cook-freeze, not for immediate service
Prep and service are different times!
Adv: liberal production schedule, decrease job stress
Disadv: cost or equipment, space
89
How long to store chilled food?
blast chilled 1-5 days
tumbled chilled 45 days
cook freeze 3-4 months
90
How fast to chill bulk foods?
down to 37F in 90 minute
91
Assembly-serve adv and disadvantages?
```
purchase prepared, portioned frozen
reheat assemble
"kitchenless kitchen"
Adv: low labor, no skilled, low equipment
Disadv: limited menu, low quality
```
92
How many CCP in assembly-serve?
4
93
Reheat to what temperatures?
165 for 15 seconds within 2 hours
94
Cooling time/temp for leftovers?
70F within 2 hours
| 40F within additional 4 hours
95
how to serve many in cafeteria?
hollow square, scramble
25/min with repeat customers
add station when too slow
96
Seat turnover equation
customers/total seats
Need seating for 3.5 hr. Seat turnover is 1.5/hr. Need to seat 250. How many seats do we need?
3.5 x 1.5 = 5.25
250/5.25 = 48 seats needed
97
Who watches meat, poultry, eggs?
USDA Food Safety Inspection Service (FSIS)
98
Who watches fish?
US Dept. of Commerce
| National Marine Fisheries Services (NMFS)
99
Who watches everything but meat, fish, eggs?
FDA
| Center for Food Safety and Applied Nutrition CFSAN
100
Who watches shellfish on the interstate?
FDA CFSAN
101
Problems with shellfish and who watches it?
hepatitis
| PHS Public Health Services (also watch milk)
102
Delaney clause
remove carcinogens in market
103
Who controls imitation or substitute foods?
FDA
104
low kcal
40
105
low sodium
140
106
low fat
3
107
gluten free
<20 ppm
108
Who watches water, chemicals, and pesticides?
EPA
109
Staph aureus
toxin
reheated and pro foods
1-7 hours
no fever
110
Clostridium botulinum
```
toxin, anaerobic
soil, intestinal tract
4-36 hrs
CNS, double vision, fatal
honey
```
111
Clostridium perfringens
toxin, anaerobic
intestinal tracts
N/V/D
Cafeteria bug, improper heating/cooling/holding
112
Bacillus cereus
toxin
30 minutes
V/D
starch foods, fried rice
113
Salmonella
```
infection
6 - 48 onset
2-3 day duration
fever/N/V
poultry, eggs, melons
```
114
Streptococcus
infection
intestines of human and animal
poor hygiene, poor food holding
115
Listeria monocytogenese
infection
grows 34-113F
hot dogs, deli meats, raw milk
harms fetus, encephalitis, meningitis
116
Camp jejuni
infection
Cow, sheet, pig, chicken
bloody diarrhea
Watch cross contamination
117
Shigella
infection
feces -> hands -> salads
bloody diarrhea
118
E. coli
infection
| survives cold, freezing, and acid
119
Norovirus
infection
poor hygiene
ice cubes, ready to eat foods
120
Most critical elements of food safety
time/temp
| hand washing
121
Classes of recalls
1 - reasonable probability of sickness/death
2 - remote probability of adverse health
3 - no health effects (plastic in food)
122
Critical control points commissary
9
123
Critical control points ready-prepare
8
124
Critical control points conventional
5
125
Critical control points assembly-serve
4
126
OSHA sets
minimum safety standards
record keeping on accidents
inspection for hazards
127
Fires extinguishers
A - triangle, paper/wood
B- square, liquid/gas/grease
C- circle, electrical
K- commercial kitchen fires, really hot oil
128
What can be used on first A, B, or C?
multipurpose dry chemical
129
Most common surface cleaners
Chlorine
Iodine
Quarternary ammonia
pH and concentration matters
130
First step to correct failed sanitization?
assess
131
time/temp code for sanitation
chemical solution for 60+ seconds in temp 75+F
132
Prospectus includes
planning
| team, feasibility, analyze menu
133
What determines space required in kitchen?
market form of food
134
What determines kitchen equipment?
menu
135
Kitchen walls
glazed tile to 5'8"
136
Kitchen floors
unglazed red clay tiles
| non-porous quarry tiles
137
Dining floors
asphalt
138
Kitchen temp
68F with fan system
139
Lighting measured in
foot candles
| >70 in food prep, cutting
140
Kitchen aisle widths?
1 person - 40"
2+ or moving equipment - 50"
main traffic - 60"
141
Best work area layout for time and motion?
straight line
142
National Sanitation Foundation International inspects...
Equipment (voluntary)
| makes sure safe
143
Who checks electrical equipment?
Underwriter's Laboratories (UL)
144
Stainless steel strength
lower gauge = stronger
145
Finish of metals
higher numbers = higher polish
146
What luster to use on tables and counters?
4
147
Rules of the 3 compartment sink
Wash - 110-120F
Rinse
Sanitize - 170F for 30 seconds or chemical
Air dry
148
Rules of mechanical dish washing
Pre-rinse - 110-140F to liquify fat and remove food
Wash - 140-160F
Rinse - 170-180F sanitizes
149
What happens when wash temp is too low?
greasy dishes
150
How to prevent water spots?
drying agent
151
Low energy chemical dish machine leads to
no booster heat (water at 140)
longer wash time and more chemicals
longer drying time
152
What adjustment needed for hard water?
more detergent
153
Use what oven with large volume baking?
rotary
154
Why use high pressure steamers?
small batches quickly
| reduce holding time
155
How many PSIs for higher pressure cooking?
15 PSI = 250F
156
Straight line depreciation
annual depreciation
| (cost - salvage) / years of life
157
For sustainability in new design follow up guidelines?
LEED Leadership in energy and environmental design
