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FN 3348 > Lecture 7 > Flashcards

Lecture 7 Flashcards

1
Q

What are the 3 forms of storage?

A

Dry
Fridge
Freezer

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2
Q

What is dry storage used for?

A

Non perishable food and paper supplies

Cleaning solutions and equipment must be stored separately

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3
Q

What are the best practices for dry storage?

A 
Food rotation (label with dates)
Temo
Humidity control
Avoid sun
Storage off floor
Prevent pests
Similar foods stored together
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4
Q

What is refrigerated storage?

A

Keeping perishables in

-fruits and veggies stored in separate fridge from meat and dairy because of higher moisture content

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5
Q

What are best practices for fridge storage?

A 
Temp between 0-4 degrees
Thermometer on the outside of unit and inside
-temps should be checked 2x daily
-Cleaned weekly
-Ensure regular maintenance
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6
Q

What are the best practices for freezer storage?

A 
Temp of -18 or below
Thermometer inside and out
Temps shed 2x daily
Clean at least weekly
Regular maintenance
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7
Q

How long can fresh beef be stored in the freezer and fridge?

A

Freezer: 10-12 months
Fridge: 2-4 days

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8
Q

How long should fatty fish be stored in the freezer and fridge?

A

Freezer: 2-3 months
Fridge: 3-4 days

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9
Q

What are the 2 kinds of inventory control methods?

A

First in first out
-good first added to the inventory are the first ones used

Last in. last out
-=Goods last added to inventory are the first ones used

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10
Q

What are the 2 kinds of inventory systems?

A

Perpetual inventory

  • RUnning balance of each item maintained
  • Use minimum and max stock levels to identify when to order

Physical inventory

  • actual counts taken periodically
  • completed in pairs with 1 person from outside the receiving area
  • after inventory completed, the number are totalled and values of each item is calculated to deeming the value of the inventory
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11
Q

What other things can perpetual and physical inventories be of?

A

Cutlery
Glassware
Chiina

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12
Q

Why do foodservice operations work closely with their vendors?

A

To reduce inventory costs
Delivered as close to production as possible to:
-mitigate risk of theft,
-mitigate deterioration

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13
Q

What is the inventory turnover ratio?

A

Sales to inventory or food costs to inventory value

Target-turnover 2-4 times per months for on site food service operations

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14
Q

What kinds of equipment can you have?

A

Fixed/built in
Mobile
Portable

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15
Q

What is the equipment for special needs facilities?

A 
Reheating chilled foods
Meal assembly
Temp holding for short periods
Distribution
Serving
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16
Q

What is meal assembly?

A

The piecing together of prepared menu items to complete and entire menu

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17
Q

What facilities use meal assembly?

A

Restaurants
Hospitals
Schools
Airlines

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18
Q

What is meant by decentralized meal assembly?

A

Food items are processed or produced at one location and transported to other actions for assemble closer to the consumer

  • each location has equipment to maintain hot and cold temps
  • some cooking equipment may be onsite
  • trucks specifically for food transport
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19
Q

What are the advantages of decentralized assembly?

A

Facilitate food preferences to a greater extent

May better facilitate last minute changes

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20
Q

What is centralized meal assembly?

A

Food prepared and meals assembled on trays for transport to patient units. Transport could be via carts or trucks when service Is located at different geographic sites

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21
Q

What are the advantages of centralized meal assembly?

A

Eliminate double handling of food
Supervision of food asasembly takes place in one location
Facilities standard portion sizes and uniformity of presentation
Reduces waste

22
Q

Why would you use a cook/chill cook serve assembly?

A

Institutions serve large numbers of people at specific times using tramlines or pods

23
Q

What is a centralized tramline?

A

Individual food trays are assembled in a centralized area and placed onto carts for distribution across the hospital
-Steam tables, t5ray carts and other equipment is mobile, the tray line is not usually mobile

24
Q

In centralized tramline, what are the 2 anchors of the line?

A

The starter and the loader

25
What is a pod tray assembly process?
Smaller units in T or U shaped - racks angled down to allow gravity to ensure items are in easy reach - racks and tables are replenished from the back therefore the line should stop due to items being refilled - non motorized
26
How many people should staff a pod tray assembly?
2-3 people | -one for plating hot items and the other 2 to assemble
27
What are the advantages of
Fewer staff increases accountability and less time to assemble trays -can save on labour costs
28
What are the 3 different kinds of tray converyers?
Roller Skate wheel Automated conveyor
29
What is a pellet base?
Heat retention option using induction heat | -used to heat standard china plate
30
What is distribution?
The transportation of prepared food from the production area to the place of service
31
What are the 3 minds of distribution methods?
Centralized service delivery De-centralized service delivery system Combination
32
What us a centralized service delivery?
Means assembles on trays in a central location then transported to the units (hospital) Entree, desserts etc are prepped and packaged in a central location delivered to outlets (schools)
33
What is de-centralized service delivery system?
Food transported to each location and assembled Food is transported to galleys or work kitchens where reheating portioning and meal assemble occurs (hospitals) -may or may not have ware washing facilities
34
What is combination distribution?
Item is prepared off site and baked in the store | -fast food
35
Can carts be transported without insulation?
They can as long as the trays are insulated
36
What are the advantages of having only the tray insulated vs the whole cart?
Lower initial cost than thermo carts Simple maintenance Required immediate transport and service Best for conventional food service
37
What is a split tray?
One side is hot and the other is cold
38
What are the pros for a split tray?
Good for cook/chill assembly Good temp retention No assembly of tray components Space near point of service to maintain temp then reheat
39
What are the cons to a split tray?
``` Risk of placing trays in wrong side Limited space on tray Facilitates late trays Cart is heavy and bulky Cart is hard to sanitize Initial high cost Some items fo not retherm well ```
40
What are examples of foodservice facilities?
``` Banquets Coffee shops Home delivery Restaurants hospitals Schools Grocery store Food trucks ```
41
What are the different types of service style?
``` Wait service/Table service Counter service Self service Tray service Take out Delivery ```
42
What are the 4 main kinds of wait service?
American: Food plated in kitchen and brought to customer (bread butter on table) French: Food prepped at table or kitchen and served all at once in an impressive display Russian: Courses are brought to the table sequentially Family Style/English: Food in bowls and platters and passed around thee table from dinner to dinner
43
What is a white tablecloth restaurant?
Serving small groups over a time period individual entrees are assembled in a central production point and served directly to the customer
44
What are characteristics of English service?
Less formal Less costly than many other styles Facilitates discussion Promotes healthy interactions in a therapeutic setting
45
What do you need to consider when choosing a distribution system?
Time between completion of production and service Time and/or distance increases the options for distribution increase Temp control for hot and cold products is essential for food quality and safety
46
What are are the 2 kinds of heat/cold retention options?
Insulated components Insulated meal trays
47
What are pros/cons of insulated components?
Pro - no special cart needed - components will not burn - conventional, assembly and cook chill Con - some components are easily pilfered - holding its is 30 mins
48
What are the prod and cons to insulated meal trays?
``` Pro -entire tray insulated -dishwasher safe -maintains hot and cold zones without external heat or refrigerant -simple -use china or disposable holding time 45mins -hot foods have steamed appearance due to poor ventilation ``` Con - hard to sanitize because deep compartments - rigid presentation
49
Why do hotels offer room service?
Trend related to research about patient satisfaction, which is essential to food service quality
50
What is customer satisfaction a determinant of?
Quality of food | Quality of service

FN 3348 (11 decks)

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