Midterm Study Guid

Question 1

Define Food System

Answer 1

The Food System is a circular path that flows from the production of food, through the processing and distribution of food, to food consumption and waste. It also includes all the infrastructures and processes involved along the way, with various inputs and outputs generated.

Question 2

Production (Food Cycle)

Answer 2

The production of food through agriculture and by hunting and gathering is the first stage in the food cycle, and includes animal husbandry and farming or gardening; range and wildland management for grazing, hunting, mushroom or berry gathering, or herb wildcrafting; fisheries and their management.

Question 3

Process (Food Cycle)

Answer 3

The second stage in the food cycle; transforming into a product that can be consumed

Question 4

Distribution (Food Cycle)

Answer 4

The third stage in the food cycle; necessitates a global transportation network that includes shipping, rail and air freight, and road transportation.

Question 5

Consumption (Food Cycle)

Answer 5

the fourth stage in the food cycle; more than just the physical act of consuming food and the health impact of that food on our bodies; there is also a large social and cultural component to food consumption. festivals, holidays, sharing food with our families

Question 6

Waste/Disposal (Food Cycle)

Answer 6

Food banks - donating foods
Farmers - food donation
Use of vegetable oils for vehicle energy
Composting

Question 7

What are is the path of the food system?

Answer 7

Production - Processing - Distribution - Consumption - Waste

Question 8

Cafeteria

Answer 8

1840-1850

Question 9

Drive in

Answer 9

1920-1930

Question 10

Fine Dining with Live Entertainment

Answer 10

1930-1940

Question 11

Fast Food

Answer 11

1940-1950

Question 12

Coffee Shop

Answer 12

1950-1960

Question 13

Ethnic Restaurants

Answer 13

1970-1980

Question 14

The first recorded US hospital menu consisted of

Answer 14

Mush and Molasses

Question 15

Define a system

Answer 15

a set of interdependent parts that work together to achieve a common goal

Question 16

Define subsystems

Answer 16

the interdependent parts of a system, the parts of a system

Question 17

define system theory

Answer 17

viewing the systems as a whole made up of interdependent parts

Question 18

Is a food service organization considered an open or closed system

Answer 18

open

Question 19

Describe conventional food service system

Answer 19

raw foods are purchased, prepared on site, and served soon after preparation

Question 20

Advantages of Conventional

Answer 20

quality control
menu flexibility
less freezer storage required

Question 21

Disadvantages of Conventional

Answer 21

stressful workday
difficulty in scheduling workers

Question 22

Rationale of Conventional

Answer 22

foods may be procured with limited amounts of processing
the conventional system demands skilled labor

Question 23

Describe Ready-prepared food service system

Answer 23

foods are prepared on-site, then chilled or frozen and stored for reheating at a later time

Question 24

Advantages of ready-prepared

Answer 24

reduction of “peaks and valleys” of workloads
reduction in labor costs
improved quality and quantity control

Question 25

Disadvantages of Ready-Prepared

Answer 25

Need for large cold storage and freezer units need for costly re-thermalization equipment in some cases

Question 26

Rational for Ready-Prepared

Answer 26

reduced labor expenses decreased need for skilled labor volume food procurement may decrease food costs

Question 27

Describe Commissary food service system

Answer 27

a central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparations

Question 28

Advantages of Commissary

Answer 28

large-volume food purchasing reduces costs effective and consistent quality control

Question 29

Disadvantages of Commissary

Answer 29

many critical points where contamination of food can occur specialized equipment and trucks are needed for food safety high cost of equipment and equipment maintenance

Question 30

Rationale of Commissary

Answer 30

accommadates remote service areas

Question 31

Describe an Assembly/Serve food service system

Answer 31

also known as the "kitchenless kitchen," fully prepared foods are purchased, stored, assembled, heated, and served

Question 32

Advantages of Assembly/Serve

Answer 32

labor savings (minimize labor costs) lower procurement costs minimal equipment and space requirements

Question 33

Disadvantages of Assembly/Serve

Answer 33

limited availability of desired menu items high cost of prepared foods concern over recycling or disposing of packing materials

Question 34

Rationale of Assembly/Serve

Answer 34

assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful

Question 35

What is the key difference between ready-prepared and conventional systems?

Answer 35

lag time between production and service

Question 36

What is the primary reason that managers of conventional food services have made changes in the form in which foods are purchased?

Answer 36

to produce production time

Question 37

The primary function of an organization's mission statement is to

Answer 37

Guide decision making

Question 38

Improvement in the kitchen equipment cam about because of advances in the understanding of laws of

Answer 38

Physics

Question 39

The food service industry is the largest employer of

Answer 39

the handicapped

Question 40

Define noncommercial (onsite) versus commercial food service operation

Question 41

Commerical

Answer 41

Restaurants, supermarkets, conventional stores, delis, snack bars, and other commercial retail food establisments

Question 42

Noncommercial

Answer 42

business, educational, governmental, or institutional organizations that operate their own food service

Question 43

Describe the guidelines for writing menus (e.g., aesthetics)

Question 44

Menu considerations and a basis rationale for the restricions for Consistent carbohydrate diet

Question 45

Menu considerations and a basis rationale for the restricions for renal diet

Question 46

Menu considerations and a basis rationale for the restricions for heart healthy diet

Question 47

Menu considerations and a basis rationale for the restricions for texture modifications diet

Question 48

Menu considerations and a basis rationale for the restricions for special needs diets

Question 49

List the different market regulation agencies and what they oversee

Answer 49

Interstate commerce - financial transactions carried on between states intrastate commerce - financial transactions carried within state boundaries USDA - responsible for inspecting meats, poultry, and other processed foods Department of Health and Human Services - responsible for the enforcement of the federal Food, Drug, and Cosmetic Act; the Fair Packaging and Labeling Act; the Nutritional Labeling and Education Act; and the Food Safety Modernization Act

Question 50

define the methods of purchasing and provide examples

Answer 50

Informal or Open-market buying - common in smaller foodservice operations Formal competitive Bid buying - written specifications and estimated quantities needed are submitted to vendors with an invitation for them to quote prices

Question 51

Difference between perpetual inventory and physical inventory

Question 52

Methods of Receiving

Answer 52

Receiving is the point at which foodservice operations inspect products and take legal owership and physical possession of the items ordered. **blind method - involves providing an invoice or purchasing order **Invoice receiving - receiving clerk checks the delivered items agains the original purchase order and notes any deviations

Question 53

What are the requirements for storage

Answer 53

Dry storage - dry, cool, and properly ventilated - not over 70 degrees food should be stored using the first-in first-out method Regular cleaning schedule Refrigerated and Freezer Storage - Recommended temperatures

Question 54

Why is it important to standaradize recipes?

Question 55

List the items commonly found in a standardized recipe.

Question 56

How do you convert ounces to pounds?

Answer 56

ounces x number of portions/ 16oz = number of pounds required

Question 57

Define EP

Question 58

Define AP

Question 59

Define percent yield.