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D4 > Overview of D4 > Flashcards

Overview of D4 Flashcards

1
Q

“Haram”

A

Forbidden and bad

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2
Q

Halal

A

Good

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3
Q

Haram foods

A

Pork and alcohol

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4
Q

Kosher

A

No pork, shellfish, also don’t mix two animal products

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5
Q

“Truth in menu”

A

it better be true, if it is a “maine” lobster, then it better be from Maine.

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6
Q

Star menu item
Means:
What should be done:
ex:

A

Means: High profitable and popular
What should be done: promote!
ex: McDonald’s fires

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7
Q

Angel food cake

A

Has no dairy

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8
Q

Irradiation

A

Helps kill harmful bacteria w/ cold sterilzation

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9
Q

Par Stock

A

“bring up to par”

If 20 is the par, you have 2, so you order 18

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10
Q

Browning reactions

A

millard reaction

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11
Q

Sustainability (6)

A
  1. Reduce, reuse, recycle
  2. Energy audits
  3. minimize food waste, donate leftovers
  4. Follow LEED guidelines (leadership in energy and environmental design)
  5. Replace lights w/ LED
  6. Reuse waste water to warm the lawn
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12
Q

Yin/Yang foods

A

Yin=cold

Yang=Hot

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13
Q

Menu will

A

determine the equipment needed, food needed, the space needed and the personnel needed
ex: a ready to eat place will need less staff, space and equipment

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14
Q

Emergency preparedness

A

You must have a galloon of water a day for every person for 3 days

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15
Q

Dog menu will

  1. what it means
  2. what should be done
  3. Example
A
  1. what it means: not popular or profitable
  2. what should be done: Eliminate
  3. Example: lentil soup
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16
Q

Plowhorse menu item:

  1. What it means:
  2. What should be done:
  3. Example:
A
  1. what it means: popular not profitable
  2. what should be done: decrease portion size or increase price
  3. Example: steak
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17
Q

Puzzle menu item:

  1. what it means
  2. what should be done
  3. Example
A
  1. what it means: Profitable not popular
  2. what should be done: change selling price
  3. Example: beef stew
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18
Q

Just in time

A

Purchasing foods just in time when you need time.

No records in inventory b/c always being used

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19
Q

Can-cutting (3)

A

Compares qualities of different cans:

  1. Technical: open it
  2. Approved brands: (such as Heinz only)
  3. Performance (I want eco-friendly)
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20
Q

Formularies

A

Approved products (main point is to get volume discounts)

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21
Q

Receive frozen foods at

A

0 to -10 F

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22
Q

Benchmark

A

comparing yourself to others to learn how to improve

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23
Q

How much to order (2)

A

Perpetual inventory: Every time you go in and out; record it.
Physical inventory: Actual count at the end of a certain period

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24
Q

Du Jour

A

menu of the day

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25
Mini-max method
Deplete to safety level then order to the max
26
ABC inventory
"A items" = expensive "B items" = Fresh produce "C items" = Canned fruit and veggies
27
HACCP (7 steps)
An effective plan to prevent food safety Hazards 1. conduct a hazard analysis 2. determine CCPs, where hazards can be controlled 3. Establish critical limits (cook chicken to 165) 4. Establish monitoring procedure (insert thermometer to check) 5. Estimate corrective actions 6. Verification procedure 7. Establish record keeping and document
28
Conventional Sytem CCP: ADV: DisADV:
CCP: 5 ADV: Made from scratch, less storage needed DisADV: stressful work, high labor costs, and low productivity "V" = 5 in roman
29
Ready-Prepared System CCP: ADV: DisADV:
CCP: 8 ADV: low stress, lower labor costs DisADV: needs special equipment (8 since 8 letters in prepared)
30
Commissary-Satellite CCP: ADV: DisADV:
CCP: 9 ADV: high efficiency rate DisADV: higher risks (9 since 9 letters in satellite)
31
Greasy Plates means dishwasher
had a low temp water
32
OSHA
Inspects facilities for safety
33
Receiving procedures
invoice must match purchase order (a blind check is used to hold employees accountable)
34
Chemical cleaning should be at ___F for ___ minutes
75F and 1 minute
35
FDA is in charge of (5)
1. Inspection of egg substitutes & shelled eggs 2. Inspects food processing factories 3. Prohibits mis-branding 4. Irradiation of spices, meats and potatoes 5. Interstate shipping of shellfish
36
BHA and BHT
Antioxidants for fatty products
37
Class B extinguisher
For gases like propane and butane
38
Low kcal
no more than 40 kcals/serving
39
Gauge
the lower the gauge, the stronger the metal (1-14)
40
UL
checks electronic equipment
41
Scoop size is __ divided by ___
scoop number divided by 32
42
Assembly Serve CCP: ADV: DisADV:
CCP: 4 ADV: Lower costs DisADV: limited menu, low quality and acceptability (4 like A shape)
43
Standard of fill
32g better be 32g
44
Standard of identity
by FDA; mandates food products to contain its true stated foods
45
Chilling should be at
<41 F and freezing at 0 F | helps preserve foods by preventing growth of bacteria
46
Enzymes
acts as catalysts to facilitate chemical reactions (causes browning)
47
Cycle menu
- Hospital 1-2 week menus - Long term care 3-4 weeks Benefits are: - constant/even workflow - standardizes preparation - simplify purchasing
48
"food code"
If you have an allergen, you should know with proper labels
49
Future contract
Like Amazon, buy now and delivered later
50
Steps to procurement
1. 1st purchase requisition 2. send to purchasing manager 3. manager does a purchase order for vendor 4. Order will come w/ invoice (compare this w/ purchase order)
51
Measuring acceptance of an item (3)
1. satisfaction survey (Hedonic scale!) 2. Frequency of acceptance (how often it is eaten) 3. Plate waste
52
Informal bidding
phone order when small amounts are needed
53
Formal competitive bidding (3)
1. no phone calls 2. submit a written specification and submit a price 3. bids are opened together
54
Function of acid
Prevents browning
55
NSFI
checks equipment
56
Class A fire extinguisher
Wood, paper, cloth, plastics, cardboard
57
Class K fire extinguisher
Fire from cooking oils and grease
58
Kitchen shape (3)
1. To work: Parallel and back to back parellel is the best 2. U-Shape: adds steps 3. L is limited
59
Low-energy dishwater
Uses 140F and saves energy but needs more detergent and labor
60
Table d'hote
Complete meal at a set price (dinner meal @ 14.99)
61
USDC
Inspects and certifies fishing vessels and seafood plants
62
Most versatile equipment
Tilting skillet
63
Counter-Style "home style" dishwasher
up to 50 dishes
64
Storage unit requirements (5)
1. dark, dry, cool, environment 2. 50-70F 3. 50-60% Humidity 4. Separate room for cleaning supplies 5. Has ventilation
65
Ergonomics
Study of environmental design
66
Luster
The higher the polish #; the higher luster/finish (1-7)
67
When you standardize something (2)
1. controls production | 2. controls quality
68
"Hindu" no foods
Dairy
69
Engineered foods
Synthetic ingredients to extend shelf life
70
USDA in charge of (5)
1. meat, poultry, egg products 2. inspects egg products 3. Agriculture 4. "organic" word labeling 5. Interstate and foreign commerce
71
Subjective Model "forecasting"
You rely on the opinions of others b/c data is scarce (ex: delphi - experts dont meet)
72
Economic order quantity
When cost of order= cost of holding items (to decrease the cost of storage)
73
Fresh fish delivery
Must arrive at <41 F (If it looks thawed out, reject it!))
74
Prime Vending
One vendor for the majority of purhases
75
Mechanical dishwasher (3)
1. Wash: 110-140 F (the higher the temp, food can get stuck) 2. Rinse 140-160 F 3. 170-180 F
76
Cycle or Single use menu:
- No choice - More accurate forecasting (!) - Great for catering and hospitals
77
Standard of quality
Quality of the food
78
Static Menu
Choice (resturant)
79
3 compartment sink temperatures
1. Wash 110-120 F 2. Rinse: warm 3. Sanitize: 170 for 30 seconds or in a solution for 1 minute >75F
80
Door style, single tank (dishes amount)
50-250 dishes
81
Receive meat, dairy, and eggs at
32-40F
82
Great for large batch cooking?
Steam jacketed kettle
83
Single or double tank conveyor (dishes amount)
250-1500 dishes
84
Economic order quantity
economic approach to lower purchasing and inventory cost
85
Time series forecasting (2)
1. moving "averages": based on past observations | 2. Exponential smoothing: using a software to calculate forecasting (does also use the past numbers)
86
Chlorine PPM and pH
50-90 PPM and PH <8
87
Iodine PPM and pH
12.5-25 PPM and pH <5
88
Quarterly ammonia PPM and pH
150-400 PPM and pH 7
89
Receive fresh fruits and veggies at
40-45 F
90
Space is determined by
by the "market form" of funds purchased
91
Menu is determined by
the equipment that is needed and equipment is based on size/batches
92
Extra Lean - fat - sat fat - cholesterol
1. <5g Fat 2. <2g Sat Fat 3. <95mg cholesterol
93
Sol
Solid in a liquid (gravy)
94
Group or Co-Op purchasing
Gives you the adv of large volume purchasing which saves you a lot of money
95
Qualitative measurements (3)
Subjective: 1. analytical (comparison) 2. Affective (showing preferences and acceptances) 3. Flavor profile (expert analyze and record)
96
Objective food quality (5)
1. penetrometer - baked custard 2. Viscosimeter - how viscous a liquid is 3. Line spread test 4. specific gravity - egg white foam 5. Counting lumps in a sauce
97
Gel
liquid in a solid (custard)
98
Very low sodium
no more than 35mg/serving
99
Fixed order quantity is to determine order point (formula)
Average daily use x lead time
100
Low sodium
no more than 140 mgs/ serving
101
Flite-type conveyor dishwasher (dish amount)
1500 +
102
Centralized
Cost effective way of shopping for all units at once/one plate
103
Lean (3) 1. fat 2. sat fat 3. cholesterol
1. <10g Fat 2. <4g sat fat 3. <95 mg cholesterol
104
Heat transfers (4)
1. conduction: heat makes from particle to another by contact 2. Convection: heat by a fan 3. Induction: use of electrical magnets 4. Radiation: infrared waves
105
Gantle progress chart
Used to schedule and control work
106
PERT chart
Program evaluation and review technique (used for effective planning and control to reduce labor cost)
107
Menu Engineering
How popular and profitable an item is (all to increase satisfaction and sales)
108
Causal model forecasting (2)
Assuming there is a cause for an event. Uses selling price and # of customers 1. medium and long term is expensive 2. Regression analysis (relationship between variables will continue over time)
109
Low cholesterol
<20 mgs/serving
110
Low Sat Fat
1g or less per serving
111
Low fat
3gs or less per serving

D4 (5 decks)

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