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78 Cards in this Set
- Front
- Back
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What is the importance of the Menu? |
determines foods purchased, produced and served affected the number and type of personnel influences kitchen design and equipment selection major factor in establishing and controlling food costs |
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what must you consider when planning the menu? |
customer food pref customer nutrient req budget allocations skill, avail of employees type of equip, space food avail. legal guidelines aesthetics |
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what are some recent food trends? |
organic,whole. sustainable foods more flavorful, spiced foods diet versions or popular foods specialty soups and sandwiches vegetarian entrees |
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What are the American dietary guidelines of 2010? |
balance calories to manage wt reduce caloric intake and physical activity reduce salt, sat fat, cholesterol, trans fat, refined grains, sugar, alcohol increase intake of fruit, vegetables, whole grains, fiber, antioxidants, potassium, calcium, vitamins A, C, D, E keep food safe |
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federal law requires menus must be ... |
follwed, planned in advance and health benefits |
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What types of chef menus are there? |
Single: chef menu changes daily Static: remains the same from day to day Cycle: different every day and is used for a specific time frame |
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what types of menus are there? (french words) |
A la carte: price individually Table d'hote: complete meal for a fixed price Du jour: the menu of the day with no substitutions |
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what types of selection menus are there? |
nonselective: patient have no choice selective: patients can choose what they want combination: choice for one/several items |
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how do you determine a menu price?
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raw food cost x cost factor=menu price
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what are some other pricing considerations/ options? |
odd cents pricing prices that end in odd number, usually 5s and 9s self-serve food by the ounce competitor pricing profit projection goals of department |
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what are possible ways to determine customer acceptability ? |
surveys sales tracking plate waste |
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What are the main objectives regarding procurement? |
follows laws,regulations and ethical principles maintaining the established budget keeping records securing products to meet the customers needs and wants |
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which governing organizations set which quality standards? |
USDA: quality standards for meat, poultry, eggs, dairy products, fruits, vegetables, nuts USDC: quality standards for fish and seafood FDA: sets and enforces standards for identity, quality, fill, and labeling |
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What is food irradiation good for? |
can eliminate disease causing organisms |
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What are genetically modified foods? |
foods modified to resist herbicides, improve nutritional content, reduce spoilage and improve flavor |
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what are organically grown foods defined as? |
organically grown foods must not contain synthetic herbicides, insecticides or fertilizer and must be produced without exposure to human waste |
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What are quality grades based on? |
shape or conformation of the carcass kind of animal sex of animal amount of exterior fat amount of intermuscular fat firmness or lean and fat |
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market forms of meat cuts? |
half or quarter carcass- not used often
whole sale or primal cuts - not used often oven ready or portion control cuts- most common |
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What are the IMPS? |
Institutional Meat Purchase Specifications (IMPS) for meat or meat products a set of 10 documents, of certain specifications to follow regarding how one should purchase meat or meat products |
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What type of meat specifications should one include when ordering from a vendor? |
include:
if its government inspected name of the cut requirements of boning rolling or tying USDA grade or other quality designation weight/thickness of cut or portion fat tolerance IMPS or MBG number chilled or frozen delivery packaging or number of units |
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What defines seafood?
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all edible aquatic organisms that come from rivers, lakes, seas, and oceans
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what defines fish? |
has gills, backbones, and fins |
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what defines shellfish? |
having shells or varying forms |
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seafood, fish and shellfish graded by |
A,B,C |
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how is poultry classified? |
by kind and age of bird |
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what are the specifications of poultry? |
kind class Grade: USDA grades A-C style state of delivery weight/size delivery unit mandatory inspection |
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what is the grading for eggs? |
AA, A, A Medium, B |
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what are the specifications of eggs?
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form quality designation size unit of purchase |
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what is natural cheese? |
whole or partially defatted, or skim milk, depending on the variety |
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what is processed cheese? |
a blend of two or more varieties of cheeses that are heated to stop futher ripening |
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what is imitation cheese? |
made with skim milk plus vegetable fat or with calcium/ sodium caseinate plus vegetable fat |
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what are the grades for fruit? |
fresh: US fancy premium produce US No 1 chief trading grade US No 2 intermediate quality grade US No 3 lowest commercially useful grade canned/frozen: USDA- A,B,C |
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what are fruit specifications? |
name of product style pr type of product USDA grade, brand or quality designation size of container or shipping container |
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lard is... |
fat rendered from hogs |
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tallow is... |
fat rendered from cattle, heep |
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butter is... |
made by churning cream until it breaks into fat particles |
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what is hydrogenation? |
the process or adding hydrogen to oil to increase shelf life and flavor stability of foods containing these fats also produces trans fat |
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what is the goal of purchasing? |
to secure the products needed at the best price, of the best specified quality and delivered as needed in a safe and sanitary manner |
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food, drug and cosmetic act or 1938 prohibits... |
misbranded, adulterated foods to be shipped interstate |
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what is EDI, electronic data interchange? |
A totally automated process in which data are transmitted, received, and processed by computers without direct interaction between sender and receiver |
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what is a group purchasing organization? |
combining buying powers by forming purchasing cooperatives organized on a local, state, regional and national level membership fee typically required minimum purchase requirements may apply |
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what is single sourcing? |
selecting and using a single supply source |
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what is SINE used for? |
to develop a approved vendor or distributor list |
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how do you determine value? |
value=quality x price |
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how do you determine the edible yield factor? |
edible yield factor=edible price / as purchase price x 100% |
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where should receiving areas be located near? |
near the loading dock, storeroom, refrigerators, freezers and ingredient control area |
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What kind of equipment should be used in receiving? |
hand trucks forklifts thermometers scales etc |
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what types of receiving are there? |
invoice: having a receiving clerk to check items delivered against the original purchase order blind: clerk uses an invoice or a purchase order that has the "quantity ordered" column blacked out, clerk records the quantity received |
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once foods have been received they must be... |
protected from contamination, spoilage and other damage |
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what kind of storage temperatures are there? |
fruits and vegetables: 40 to 45 degrees dairy products, eggs, meats: 32 to 40 degrees frozen foods: -10 to 0 degrees dry storage: 50 to 70 degrees |
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what types of inventory are there? |
perpetual- recording all purchases and food issues physical- actual count of all items done by atleast 2 employees, monthly |
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how do you calculate inventory turnover? |
inventory turnover= cost of food consumed / inventory value |
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what is the ABC method of valuing items? |
A: meat, seafood, convenience entrees B: dairy products, china C: beans, flour, sugar, cereals, paper products |
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whats the par stock system? |
the system in which you have a level set in which you should always have and order to maintain that stock for example always 8 of something once you hit 7 you want to purchase one more |
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what is the mini-max system? |
the system in which you have a minimum which once you reach that you order enough to reach your max for example once you reach 1 of something to order 7 more to reach the full stock amount of 8 |
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What are the two of the most important management decisions that affect success? |
1) selecting the food production system to use 2) choosing production forecasting methods to apply |
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What are a few food production systems? |
-Cook and Serve -Cook & Chill/Cook & Freeze -Assembly & serve |
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Define the Cook & Serve food production system |
-most menu items are prepared primarily from the basic ingredients on the day they are to be served -requires a high inventory -limited items cooked to order -menu items are held hot or cold until they are served |
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What are some PRO's of the Cook & Serve production system? |
-quality, menu, ingredients, recipies are controlled -this method is adaptable and flexible -limited freezer storage space required -limited distribution costs |
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What are some CON's of the Cook & Serve production system? |
-creates a stressful work day for employees -lower productivity with daily menu changes -employee skills are underutilized -only two shifts needed to cover daily |
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Define the Cook & Freeze food production method |
-prepared menu items are chilled and ready for assembly and reheating one or more days after production -requires two stages of heating -menu items may be individually portioned or stored in bulk -foods can be purchased at any stage of processing -may require less labor |
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What are some PRO's of the Cook & Freeze production method? |
-equipment, menu and quality are controlled -limited production costs -improved food quality, nutrient retention -one shift to cover daily |
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What are some CON's of the Cook & Freeze production method? |
-larger freezer storage needed -concern for food safety -reheating equipment needed -recipe, ingredient modifications necessary |
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Define the Assembly & Serve food production method |
-most or all food obtained from a commercial source in a ready to serve form -menu variety wider depending on supplier options - may limit amount of equipment needed |
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What are some PRO's of the Assembly & Serve food production method? |
-limited labor cost/ skill required -lower procurement cost -better portion control |
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What are some CON's of the Assembly & Serve food production method? |
-selection based on supplier options -higher cost -potential variation in quality -packaging materials creates large amount of waste |
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What should you consider while forecasting production? |
-type of service -purchasing system -storage capacity -personnel skills |
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What is time-series forecasting? |
-relies solely on historical data -will assume that menu item demand will follow a pattern over time -appropriate for short term forecasting -most used by health care food service operations |
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What is casual forecasting? |
-uses historical and other data -usually more costly |
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What should you consider when developing a controlled portion? |
-type of customers -customer nutritional needs -type of menu -food budget |
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What are the four ways to adjust a recipe? |
-change the number of portions yielded -change the size of the portions -yield a specific number of portions of a specific size -changing the amount of an ingredient |
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What are the main objectives of food production? |
-destroy harmful bacteria -increase digestability -change and enhance flavor, form, texture, aroma, color -protect the nutritive value of the food |
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What is USDA Fight BAC? |
Clean-- wash hands & work surfaces often Separate-- do not cross contaminate Cook-- cook to proper temperature Chill--refrigerate promptly |
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Define the dry heating method of meat |
-causes browning -roasting, pan frying, grilling, deep-fat frying |
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Define the moist heating method of meat |
-used to tenderize tougher muscles and cuts -brazing, stewing, steaming |
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One if the most versatile and valuable foods available... |
Eggs |
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What is the purpose of preparing vegetables? |
to make them more digestible and flavorful |
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What food is an excellent means of serving nutrient-rich vegetables and fruits while providing a good source of fiber... |
Salads |
