Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

CDR Exam > IV D Food production & systems > Flashcards

IV D Food production & systems Flashcards

0
Q

what is a production schedule?

A

what to do when- assigning tasks by hour of the day to employees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

standardized recipes and a production schedule are _____ control procedures***

A

food production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what are standardized recipes?

A

produces KNOWN QUANTITY of food of desired quality; TESTED & ADAPTED

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

2 ways for quantity control of food?***

A

1) proper FORECASTING

2) CONTROL PORTION SIZES (use correct tools)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

as the scoop size # increases, the serving size _______***

A

DECREASES - inverse relationship

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

how to determine number of OUNCES in a scoop?***

A

32 / disher #

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what does a scoop number indicate?

A

number of scoops from a quart (32 ounces)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

60 scoop is?**

A

1 T –> use for GARNISH, DECORATION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

8 scoop is?

A

1/2 cup (4 ounces)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

16 scoop is?

A

1/4 cup (2 ounces)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Gantt and PERT are what?**

A

tools of PRODUCTION CONTROL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is a Gantt progress chart?***

A

concerned with TIME of production, not cost!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

how to read a Gantt progress chart- what do opening and closing of brackets show?***

A

scheduled start and completion of activity [ ]

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

how to read a Gantt progress chart- what does a heavy line connecting brackets mean?***

A

CURRENTLY COMPLETED PORTION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

how to read a Gantt progress chart- what does a carat mean?***

A

carat above chart = CURRENT TIME

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

carats in the Gantt progress chart***

A
  • everything to the left of the carat should be completed (aka full line through)
  • if a line is not completed to the left of the carat, bad progress
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what does PERT stand for?***

A

program evaluation and review technique

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what does PERT show?***

A

what activities must wait for completion of other tasks and what tasks can be performed concurrently

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

PERT- what 2 things can you calculate?***

A

1) time to complete a project

2) critical path

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

PERT- what is a critical path?***

A

LONGEST PATHWAY THROUGH- determines the MINIMUM TIME for COMPLETION (if there is a concurrent task, choose the one that takes longer to be in the critical path, don’t add them together)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

PERT example —>

A

p. 16 IV

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

qualitative food quality criteria is?***

A

SUBJECTIVE, opinion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what type of measurements does qualitative food criteria use?***

A

ORGANOLEPTIC measurements (sense organs) for sensory analysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

analytical vs. affective tests

A
  • analytical = differences or similarities, qualities

- affective = preference or acceptance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
what is a difference or discrimination test?
recognizing small differences between samples
25
paired comparison test
2 samples side by side to compare; trained panelists
26
triangle test
3 samples presents, 2 are alike; used to test difference between old and new products; trained panelists
27
ranking or scaling test
rank samples in order of preference; used with untrained panelists
28
hedonic rating
scale or smiley faces (type of affective test)
29
flavor profile method*****
descriptive flavor analysis profile; TRAINED PANEL analyzes in GREAT DETAIL
30
what are objective measurements of food quality?*****
PHYSICAL measurements (objective...physical)
31
types of objective measurements of food quality*****
1) penetrometer 2) viscosimeter 3) line-spread test 4) specific gravity 5) counting & measuring lumps in a sauce
32
penetrometer***
tenderness, firmness; baked custards
33
viscosimeter***
VISCOSITY/FLOW of liquids on an INCLINE or ROTATIONAL basis
34
line-spread test***
VISCOSITY/FLOW of liquids on a FLAT SURFACE
35
what is specific gravity?***
compares lightness, density, weight, etc.
36
4 production systems and basic definition****
1) conventional- all done on premises where meal is served; same day 2) commissary - satellite 3) ready-prepared/cook-chill/cook-freeze - onsite, chilled or frozen for later use 4) assembly-serve/total convenience - completely prepared individual portions
37
what is a conventional system?**
ALL PREPARATION done in the SAME PLACE FOODS SERVED; foods prepped and served SAME DAY
38
advantages of conventional system?
adaptable to preferences, menu flexibility, low distribution costs, less freezer storage
39
disadvantages of conventional system?
uneven stressful workday, productivity lower, high labor costs
40
centralized delivery (conventional)****
trays in CENTRAL SERVING AREA; HEATED/REFRIGERATED CARTS, HEATED PELLETS
41
centralized delivery (conventional)- insulated trays main concern***
most important concern is HOW QUICKLY the tray can be delivered! - TIME
42
decentralized delivery (conventional)***
used where DISTANCE FROM KITCHEN TO PATIENT IS GREAT; BULK FOOD delivered, trays set up IN SERVING AREAS w/ SEVERAL KITCHENS
43
decentralized delivery (conventional)- equipment needs***
DUPLICATION OF EQUIPMENT, EMPLOYEES, SUPERVISORS
44
automated cart system***
built-in corridors (monorail)- having an elevator from the kitchen to the floor
45
when is it decided to use an automated cart system?***
BLUEPRINT PHASE- expensive!
46
commissary***
SATELLITE: - CENTRALIZES PROCUREMENT & PRODUCTION - PRODUCTION (KITCHEN) AND SERVICE AREAS (PATIENT) in SEPARATE facilities
47
advantages of commissary***
- LARGE-VOLUME PURCHASING - no duplicate equipment or personnel - uniform quality for all products
48
disadvantages of commissary***
**9 CCPS - temperatures & humans
49
ready-prepared is AKA***
cook-chill, cook-freeze
50
what is ready-prepared?***
foods prepared onsite, then frozen or chilled for LATER use
51
requirements for ready-prepared***
1) blast chiller or freezer | 2) adequate storage
52
distinct feature of ready-prepared
separation between time of preparation and time of service
53
how long may food be held in ready-prepared: (1) blast chilling (2) tumbled (3) freezer
1) blast chiller = 5 days 2) tumbled = 45 days 3) freeze = months
54
chilled BULK foods should be brought to what temperature in what timeframe?***
37F in 90 minutes or less
55
sous vide
seals raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service
56
re-thermalization techniques for ready-prepared
1) microwaves 2) convection- bulk, reaches temperature quickly 3) integral heat system (electric energy --> heat via carbon resistors) 4) immersion technique - put pouches in boiling water or steamers
57
advantages of ready-prepared
no need for skilled employees, liberal production schedule, decreased job stress, lower employee cost, menu items on call
58
disadvantages of ready-prepared
cost of large storage, space, and freezers needed
59
assembly-serve is AKA***
total convenience
60
what is assembly-serve?
purchase COMPLETELY PREPARED INDIVIDUAL PORTIONS; heat/thaw on premises
61
assembly-serve production***
NO on-site food production; "kitchen-less kitchen"
62
advantages of assembly serve
less labor time; minimal equipment and space
63
disadvantage of assembly serve
limited menu items, quality, acceptability
64
CCPs assembly serve***
4
65
reheat foods to what temperature?***
165F for 15 seconds within 2 hours
66
leftovers cooling process****
total cooling time = 6 hours 1) 135 --> 70F within 2 hours 2) 70 --> 41F within additional 4 hours
67
what is a traditional cafeteria?
employee stands behind counter, 3-4 customers/minute
68
what is a hollow square also called?****
free-flow, scramble
69
what is a hollow square?***
SEPARATE COUNTERS for hot foods, salads, etc.
70
benefits of hollow square***
serves greater number of people
71
types of customers for hollow square***
REPEAT customers- employee or college cafeteria
72
what would you do if the scramble system is too slow?***
add food stations
73
food bank, electronic type of cafeteria
precooked, frozen meal; color-coded for use with microwave
74
how to calculate seat turnover?****
customers per meal / number of seats
75
how to calculate # seats needed***
1) seat turnover X # hours cafeteria is open = number of people that can be served from "one seat" 2) # customers / number from number 1 above
76
what is display cooking?
kitchen can be viewed by the diner; kitchen-less, storage-free design (all food displayed)
77
important thing to be careful of with buffets or smorgasbord?
contamination! use sneeze guards; also need good eye appeal
78
counter service******
ease, speed; U shaped - space to a maximum
79
American service
waiter takes order; food portioned onto plates in kitchen
80
French service
portions brought to table on platter; waiter completes preparation at table
81
Russian service
prepared and portioned in kitchen; brought to table on serving platters (family style)
82
banquet service
preset menu and service

CDR Exam (34 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions