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63 Cards in this Set
- Front
- Back
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Functional Foods
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- the Academy of Nutrition and Dietetics Position Paper indicates functional foods are healthful foods that may provide a benefit to health over and above the standard nutrients it might normally contain; such foods may include whole fruits and vegetables due to phytochemicals and those foods which are fortified or enriched such as calcium fortified orange juice
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Agricultural & Food Biotechnology
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- process of modifying or altering the genetic makeup of food and/or crops:
such modifications may improve quality, nutritional content, or variation of food; biotechnology can also be used to enhance crops so that production and distribution are improved examples include modifying rice to contain beta-carotene in an effort to provide a vitamin A source in less developed countries or modifying crops to resist insect attacks or reduce the use of pesticides |
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standardized recipes
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– ensures consistency of food product; includes specific amounts of ingredients, directions for preparation, portion sizes and yield
recipes should be tested including preparation time, weight of ingredients, production notes, yield, portions, serving directions, etc. to ensure consistency ingredients should be weighed for accuracy, directions for procedure should be followed completely to ensure consistent product |
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adjustment factor
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– aids in modifying standardized recipe to different yields
calculated by taking the new yield divided by the current yield = adjustment factor ie: (new yield) 150 divided by (current yield) 75 = (adjustment factor) = 2.00 each ingredient should be multiplied by the adjustment factor to calculate the new yield |
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3t
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=1 T
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2T
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=1 oz
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16 T
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=1 cup
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2 cup
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1 pint
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2 pints
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1 quart
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4 quarts
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1 gallon
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128 oz
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1 gallon
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16 cups
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1 gallon
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Scoop #6
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2/3 cup; used for entrees salads
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Scoop #8
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1/2 cup; used for entrees
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Scoop #10
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3/8 cup; used for cereals
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Scoop #12
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1/3 cup; used for vegetables
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Scoop #16
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1/4 cup; used for muffins
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Scoop #20
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3 1/5 T.; used for sandwich fillings
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Scoop #30
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2 1/5 T.; used for large drop cookies
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Scoop #40
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1 1/2 T.; used for drop cookies
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Scoop shortcut
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*Hint - scoops are numbered based on the estimated number of scoops or servings in a quart. For example, to find which scoop to use for a 1/2 cup (or .5 cup) portion, divide 4 cups (there are 4 cups in 1 quart) by .5 cup = 8; #8 scoop should be used for 1/2 cup portion
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Ladle
1 oz |
1/8 cup; used for sauces
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Ladle
2 ounces |
1/4 cup; used for gravies
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4 ounces
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1/2 cup; used for creamed dishes
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6 ounces
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= 3/4 cup; used for soups
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8 ounces
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= 1 cup; used for soups or stews
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Yield Analysis
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food amount produced following production and preparation of food (edible portion)
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forecasting
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– involves what you foresee as future sales or production needs – usually based on past trends of sales or production
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time series model
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- uses past sales or activity to predict future sales or activity; for example, predicting sales of bagels on Monday by looking at sales of bagels on previous Mondays
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moving average time series
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- uses set number of observations with most recent data to forecast sales or production
For example, sales of croissants for the last 4 Tuesdays are added together and divided by 4 to provide the average sale and forecasted quantity needed to prepare and sell this Tuesday. Next week, the most recent 4 Tuesdays' croissants sales are added together and divided by 4. The oldest date is removed and the most recent date is added. |
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conventional
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– aka: cook and serve system; foods are prepared and held at appropriate temperature until serving
increased labor, menu and recipes are consistent |
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commissary
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– centralized production transported to satellite areas for service
decreased equipment and labor replication; consider transportation costs and maintenance of consistency or quality of food |
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ready prepared
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– aka: cook-chill or cook-freeze; food is prepared and chilled or frozen – food is then reheated for service
consider cost of equipment and temperature control |
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assembly serve
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– aka: convenience; only requires final assembling and heating of foods
decreased labor and skills, increased cost for food |
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Centralized meal assembly
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– meals assembled in a central location and distributed to patients; enables portion and temperature control
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Decentralized meal assembly
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– meals produced in one location and transported in volume to various locations (closer to patient) and meals are reheated and assembled
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hot/cold cart
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– separate compartments for hot and cold foods; electrically heated and refrigerated
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pellets
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– pellets heated under hot food plate
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insulated components
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– no pellets to heat, solely plate and foods are heated
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split tray cart
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– hot and cold foods are placed on opposite sides of the cart – one side is heated and one side is refrigerated
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Restaurant/American Service
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– food is plated in kitchen and served to patient
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Cafeteria
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– may be line system or scramble system (in which one can go to various stations instead of one line)
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Family/English
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– food is brought to the table in serving dishes
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Tray service
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- often used in health facilities or home delivered meal programs
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Which of the following involves a circular motion of currents which aids in uniformity of heat?
a. conduction b. infrared heat c. microwave d. convection |
Convection heat involves a circular motion of currents to aid in uniform heating of a product.
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A foodservice worker is plating potato salad into 1/3 cup portions. Which size scoop should she use?
a. #12 b. #6 c. #16 d. #8 |
1/3 cup = #12 scoop
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A foodservice worker is plating an entrée into 2/3 cup portions. Which size scoop should she use?
a. #8 b. #6 c. #16 d. #12 |
2/3 cup = #6 scoop
4 divided by 2/3 = 6.06 |
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Records for the last 4 Fridays of hamburger sales in the school cafeteria show the following volume: October 7th - 324, October 14th - 288, October 21st - 302, and October 28th - 315. Using the moving average time series, what do you forecast for this Friday's (November 4th) hamburger sales?
a. 324 b. 302 c. 299 d. 308 |
Moving average time series uses a set number of observations with the most recent data to forecast sales or production. 324 + 288 + 302 + 315 = 1229 total hamburgers sold in past 4 Fridays divided by 4 Fridays = 307.25 or 308 hamburgers.
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When giving a talk about functional foods, you are asked about potential health benefits of fortified margarine. You respond: Correct
a. fortified margarine contains plant sterols and may reduce total cholesterol and LDL cholesterol b. fortified margarine contains soluble fiber and may reduce total cholesterol and LDL cholesterol c. fortified margarine contains B-glucan and may reduce triglyceride levels d. fortified margarine contains catechins and may reduce risk for some cancers |
Fortified margarine contains plant sterols and stanol esters and may reduce total cholesterol and LDL cholesterol.
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Which of these functional foods may aid in reducing platelet aggregation?
a. green tea b. grape juice or red wine c. tomatoes d. soy |
Grape juice or red wine contains resveratrol and may aid in platelet aggregation reduction.
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menu includes 1 cup beef stew, 1/2 cup mashed potatoes, and 1/3 cup steamed broccoli. Which of the following serving utensils should be used to ensure portion control?
a. stew - 6 oz. ladle, potatoes - #8 scoop, broccoli - #12 scoop b. stew - #6 scoop, potatoes - #10 scoop, broccoli - #12 scoop c. stew - 8 oz. ladle, potatoes - #8 scoop, broccoli - #12 scoop d. stew - #8 scoop, potatoes - #10 scoop, broccoli - #12 scoop |
c.
8 ounce ladle = 1 cup, #8 scoop = ½ cup, #12 scoop = 1/3 cup |
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A foodservice utilizes a centralized production and food is then transported to satellite areas for service. Which type of production system is being utilized?
a. commissary b. conventional c. ready prepared/(cook-chill) d. assembly serve |
Commissary production involves centralized production transported to satellite areas for service decreased equipment and labor replication; consider transportation costs and maintenance of consistency or quality of food.
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All of the following governmental agencies have authority to oversee the development and testing of plants/plant products through biotechnology except:
a. USDA b. EPA c. NIDDK d. FDA |
USDA, EPA, & FDA all have authority to oversee the development and testing of plants/plant products through biotechnology.
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A benefit of a conventional production system includes:
a. decreased labor b. decreased skill of employees c. decreased use of equipment d. consistency of menus and recipes |
d. consistency of menus and recipes
Conventional production system benefit is menu and recipes are consistent, labor is increased however. |
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A disadvantage of assembly serve production system includes:
a. increased labor b. increased skill of employees c. increased food cost d. increased use of equipment |
Assembly serve disadvantage includes increased food cost but decreases labor and skills needed as an advantage.
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Which of the following types of delivery system would have separate compartments for hot and cold foods?
a. hot/cold cart b. none of these c. pellets d. insulated compartments |
Hot/cold cart includes separate compartments to ensure appropriate temperatures are kept.
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You need to increase the yield of a recipe to 575 portions from the original yield of 100 portions. What is the adjustment factor?
a. 4.00 b. 5.75 c. 4.75 d. 2.00 |
New yield = 575; old yield = 100; 575 divided by 100 = 5.75 (adjustment factor)
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An original recipe calls for 3 lbs of flour. You calculate your adjustment factor to equal 2.5. How much flour does your new recipe require?
a. 1.2 lbs b. 7.5 lbs c. 6 lbs d. .5 lbs |
3 lbs of flour x 2.5 (adjustment factor) = 7.5 lbs flour
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An original recipe calls for 1 quart of milk. You calculate your adjustment factor to equal 1.75. How much milk does your new recipe require?
a. .75 qt b. 2.75 qt c. 1 qt d. 1.75 qt |
1 qt of milk x 1.75 (adjustment factor) = 1.75 qt of milk
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Which of the following are the main crops produced by modern biotechnology?
a. no crop is produced by biotechnology b. corn and soybeans only c. corn, soybeans, potatoes, & cotton d. cotton and potatoes only |
Corn, soybeans, potatoes, cotton and rapeseed are the main crops produced by modern technology.
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A cook misunderstands your instructions for the portion size of rice he is preparing. Instead of preparing 400 portions of rice for a #10 scoop, he prepares 400 portions for a #8 scoop. How many #10 scoop portions will you have leftover after serving 400 portions using a #10 scoop?
a. 50 b. 68 c. 174 d. 133 |
#8 scoop = 1/2 cup; 400 portions x .5 cup = 200 cups; #10 scoop = 3/8 cup; 400 portions x .375 cup = 150 cups; 200 cups - 150 cups = 50 cups divided by .375 cups per portion = 133.3 or 133 portions using a #10 scoop
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A breakfast menu includes 3/8 cup oatmeal, waffles using 1/2 cup batter each, and 1/8 cup maple syrup. Which of the following utensils should be used to ensure portion control?
a. oatmeal - #12 scoop, batter - #10 scoop, syrup - 1 oz. ladle b. oatmeal - #10 scoop, batter - #8 scoop, syrup - 1 oz. ladle c. oatmeal - #10 scoop, batter - #8 scoop, syrup - 2 oz. ladle d. oatmeal - #12 scoop, batter - #10 scoop, syrup - 2 oz. ladle |
b.
#10 scoop = 3/8 cup, #8 scoop = ½ cup, 1 ounce ladle = 1/8 cup |
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You are writing out production sheets for large size oatmeal raisin cookies. The batter is to be portioned out to 2 1/5 T. per cookie. What size scoop should be used?
a. #6 b. #40 c. #12 d. #30 |
#30 scoop = 2 1/5 T.
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