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60 Cards in this Set
- Front
- Back
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Why are infants and young children at higher risk for getting a foodborne illness?
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they have not yet built up their immune systems
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What bacteria is commonly linked with cooked rice dishes?
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bacillus cereus
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Scromboid poisoning can be prevented by?
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purchasing fish from approved, reputable suppliers
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Which is a TCS food?
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coffee
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Which is a biological contaminant?
bones toxin metal tomato juice |
toxin
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Jaundice is a symptom of which foodborne illness?
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hepatitis A
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How long should you scrub your hands?
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10-15 sec
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If someone at an operation has a sore throat and a fever what should you do?
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restrict them from working with food
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If you have a hand wound what should you do?
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bandage the wound and use a single use glove
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Foodhandlers should wash their hands before and after
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handling raw meat, poultry and seafood
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A foodhandler who spends an entire shift forming hamburger patties should change gloves after...
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every 4 hours during continual use, more often as needed
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How should you take the temperature of sour cream when it arrives?
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remove the lid of the container and put the thermometer stem into the sour cream
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When should you reject a shipment of fresh chicken?
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if it doesn't have a USDA or state inspection stamp
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cut melons should be stored at what internal temperature?
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41 F or lower
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seafood should reach what temperature?
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145 F for 15 sec
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leftovers to be reheated should reach what temp?
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165 F for 15 sec
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2 Tbsp = __ fluid oz
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1 fluid ounce
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__ pints = 1 quart
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2 pints = 1 quart
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__ fluid ounces = 1 quart
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32 fluid ounces = 1 quart
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__ quarts = 1 gallon
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4 quarts = 1 gallon
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__ pints = 1 gallon
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8 pints = 1 gallon
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1 pound = __ grams
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1 pound = 454 grams
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1 oz = ___ cup ___ mL
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1 oz = 1/8 cup 30 mL
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# 6 scoop=
__ Tb __ cup __ oz |
# 6 scoop=
10 Tb 2/3 cup 6 oz |
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# 8 scoop=
__Tb __cup __oz |
# 6 scoop=
8 Tb 1/2 cup 4 oz |
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# 10 scoop=
__ Tb __ cup __ oz |
# 10 scoop=
6 Tb 3/8 cup 3 to 4 oz |
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# 12 scoop=
__ Tb __ cup __ oz |
# 12 scoop=
5 Tb 1/3 cup 2.5-3 oz |
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# 16 scoop=
__ Tb __ cup __ oz |
# 16 scoop=
4 Tb 1/4 cup 2 oz |
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# 20 scoop=
__ Tb __ oz |
# 20 scoop=
3 Tb 1.75-2 oz |
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# 24 scoop=
__ Tb __ cup __ oz |
# 24 scoop=
2.67 Tb 1.5-1.75 oz |
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# 30 scoop=
__ Tb __ oz |
# 30 scoop=
2 Tb 1-1.5 oz |
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a restaurant that receives raw food products, prepares them, and serves them immediately to the customer would be classified as a ________ type of foodservice
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conventional
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cook-chill and cook-freeze are examples of which type of food service?
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ready prepared
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which critical control points are more important in ready prepared foodservice than in conventional foodservices
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cooling and reheating
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the __________ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service
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commissary
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foodservice operations using only pre-prepared, convenience food items are termed:
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assembly/serve
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The menu would be categorized as ________ in the foodservice systems model
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a control
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a static menu
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is one in which the same menu items are offered each day
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a cycle menu
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offers food items that are repeated on a patterned basis
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aesthetic factors in menu planning include:
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color, texture, shape of foods
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when planning a menu, recommendations are to first plan:
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the entree because it's the most expensive
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food cost percentage
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raw food cost/
sales |
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equivalent meals
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sales/
equivalent meal factor |
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meals/labor hour
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# of meals (in EMs)/
# of labor hours |
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labor minutes/meal
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60 minutes/hour/
meals/labor hour |
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labor hours/100 meals
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# of labor hours/
meals served/100 |
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absentee rate percentage
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total absences in period/ x100
total FTE x # of workdays in period |
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turnover rate
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total terminations in period/ x100
total FTE x # workdays in period |
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what are the FTEs
day week month year |
8 hours/day
40 hours/week 173.33 hours/month 2080 hours/year |
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What are potential challenges with foodservice associated with labor
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lower wages --> less reliable employees
employee hours are long and odd peaks and valleys complicate scheduling and productivity limited profitability, personnel not used effectively |
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What are the two main components of payroll costs
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the amount of time required to do the job and the rate of pay
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the determination of the appropriate number of workers needed for the operation and the work that must be accomplished is referred to as:
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staffing
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the assigning of employees to specific working hours and workdays is referred to as:
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scheduling
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FTE stands for
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full time equivalents
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some concerns with absenteeism
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decreased output
increased record keeping substitution of untrained workers increased overtime accumulated |
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valid methods of reducing turnover
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giving exit interviews
provide a realistic job preview implement a job enrichment program to give workers more pride in their jobs and wider appreciated for the role they play in the company |
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What is a "variable and prime cost" of foodservice operations
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food and labor
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the theory of control based on a boss-subordinate relationship is known as the
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traditional theory of control
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T/F cost is the only concern in the make/buy decision
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False
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A typical indicator of productivity often used in foodservice organizations is:
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meals per labor hour
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