Rd Flash

Front 1

4.1
Name the primary control of the foodservice system

Back 1

The menu.

It is important to unify the menu to meet the needs of all clients (patients, staff, and family) to control costs.

Front 2

4.10
How many 1-cup servings are in a case of #10 cans?

Back 2

~75

6 cans in a case
1 #10 weighs ~ 6.5 lbs
6 cans x 6.5# = 39#/case
39 x 16 oz = 624 oz per case
624 oz / 8 oz/cup = 78 or ~ 75

Front 3

4.100
Brownies have a 75% acceptance rate. The census is 450. If 90% of the patients choose their menu, how many brownies will you need?

Back 3

304 patients will select brownies

Front 4

4.101
Using a #16 scoop, how many quarts of batter would you use to make 144 muffins?

Back 4

9 qts

Front 5

4.102
Define revenue

Back 5

Money obtained from goods and services

Front 6

4.103
9# of meat was purchased with a 65% yield. How many 5 oz servings will you get?

Back 6

18.72 or 18 svgs

Front 7

4.104
You are to cook chili and need to make 100 1/2 c servings. The recipe calls for 25.5# ground beef. You have 15# in stock. The cost of the meat is $2.89/lb. How much more meat should you purchase?

Back 7

10.5# need to be purchased

Front 8

4.105
How many FTEs would it take to cover 12 positions, 8 h/d, 7 d/wk?

Back 8

17 FTEs

Front 9

4.11
Name the correct temperatures for refrigeration

Back 9

32-45 degrees F

36-40 degrees F for dairy products

Dairy is not required to be stored separately but can absorb odors of other foods.

Front 10

4.12
Name the recommended temperature for freezing

Back 10

-10 - 0 degrees F

Zero degrees is the minimum required however, -10 degrees is recommended

Front 11

4.13
Describe the difference between physical and perpetual inventory

Back 11

Physical inventory is an actual count of the inventory, either on a daily, weekly, or monthly basis.

Perpetual inventory is keeping a running count of the inventory as each item is received or removed.

With perpetual inventory it is necessary to perform a physical inventory to keep track of pilfering and waste.

Front 12

4.14
Define AP and EP when purchasing foods

Back 12

Actual Purchase versus Edible Portion

A head of lettuce weights 1.5# AP but after cleaning the EP is only 1#

Front 13

4.15
Name the purpose of the central ingredient control room

Back 13

Controlling costs is the primary function.

Quality and quantity controls are added benefits

Front 14

4.16
Approximately how many 1/2 c servings are in a #10 can?

Back 14

~25

Each #10 can weighs ~6.5#
6.5 x 16 oz = 104 oz
104 oz / 4 oz in 1/2 cup = 26.5 oz or ~25 servings

Front 15

4.17
Describe the effect of a too humid environment on food

Back 15

Caking and molding can occur

Front 16

4.18
Describe how to determine which scoop to use when portioning

Back 16

The number of each scoop determines how many servings per quart (or 32 oz)

A #8 scoop contains 8 servings per quart
There are 32 oz in a quart so 32/8 = 4 oz portions

Front 17

4.19
Name the advantages of using standardized recipes

Back 17

Control of:
Cost of the product
Quantity of the product
Quality of the product
Inventory of the institution

Front 18

4.2
What must be included on a standardized recipe?

Back 18

1. Ingredients
2. Procedure for combining ingredients
3. Yield of the recipe

Front 19

4.20
Describe the commissary system of production

Back 19

Production occurs at a central site and is then transported to the satellite units.

"Food safety is a major concern"

Front 20

4.21
Describe the conventional system of production

Back 20

The product is made and served on-site

The disadvantage is that there is an uneven work distribution (peaks and valleys)

Front 21

4.22
Describe the convenience system of production

Back 21

Foods are purchased to be assembly-serve, open-serve, etc

The advantage is that it reduces the cost of labor. However, food cost increases.

Front 22

4.23
Describe the ready foods system of production

Back 22

Foods are prepared ahead of time and either frozen or chilled for use at a later time. This reduces the uneven work (peaks and valleys) during production.

Front 23

4.24
Name the function of the National Sanitation Foundation (NSF)

Back 23

To establish minimum sanitation standards for manufacturing equipment that can be cleaned and sanitized safely.

Front 24

4.25
Name the appropriate length of time to wash your hands

Back 24

30 sec
Use warm soap water for 10 sec
Dry hands with a clean towel. Use another clean dry towel to turn off the water.

Front 25

4.26
Name the area where a hand sink is mandatory in the kitchen/serving line

Back 25

In the production area of the kitchen

Front 26

4.27
Name the danger zone of foods per ServSafe essentials

Back 26

41-135 degrees F over 4 h

Front 27

4.28
What is most important in planning freezer/refrigerator space?

Back 27

The frequency of delivery of goods and supplies

Front 28

4.29
Describe the procedure for sanitizing with cleaning agents

Back 28

Sanitizers should be chlorine, iodine, or ammonia based.

50 ppm sanitizer at 75 degrees F for 60 sec.

Ammonia sanitizing should not be used with hard water b/c it negates the effect

Front 29

4.3
Name 3 important aspects of menu planning and serving

Back 29

1. Personnel
2. Clientele
3. Aesthetics

Front 30

4.3
Hot foods should be served at what temperature?

Back 30

140 degrees F or greater

Front 31

4.31
Describe a scramble system and name an advantage

Back 31

Hollow square with separate units of food vending. This allows for the quickest flow of traffic and less waiting in line.

Front 32

4.32
Name the temperature requirements of manual washing in a triple-sink

Back 32

Sink 1 = 110 degrees F
Sink 2 = 140
Sink 3 = 170

Front 33

4.33
Leftovers should be heated to what temperature?

Back 33

165 degrees F.
Always use leftovers 1st. Never mix fresh foods with leftovers.

Front 34

4.34
What temperature should coffee be served?

Back 34

180-190 degrees F

This is a quality issue, not food safety

Front 35

4.35
Name the 3 temperature requirements of a dishwashing machine

Back 35

Wash = 150-165 degrees F
Rinse = 180-210
Chemical sanitize = not less than 75

Front 36

4.36
What is the aisle width requirement in the kitchen to allow 2 people to pass?

Back 36

60" or 5'

Front 37

4.37
Name the piece of equipment that may be outlawed by local law but superseded by state law

Back 37

Garbage disposal

Front 38

4.38
Name the advantages and disadvantages of modular equipment in the kitchen

Back 38

Advantages: customizes the kitchen to specific needs and gives it a unique look

Disadvantages: more difficult to replace and usually more expensive

Front 39

4.39
Name the advantage of a convection oven over a conduction oven

Back 39

Convection ovens require less cooking time, lowered temperatures and the product is more evenly cooked due to the circulating air flow

Front 40

4.4
Define the specification of a product

Back 40

A detailed list of characteristics that is desired when purchasing a product

Front 41

4.40
Name the purpose of the wetting agent in dishwashing

Back 41

Helps to penetrate soil on dishes. Hot water and drying agents assist with shortening drying time.

Front 42

4.41
Name the highest energy-using piece of equipment in the kitchen

Back 42

Deep fat fryer

Front 43

4.42
What material works best on walls in the kitchen?

Back 43

Washable and non-porous materials such as glazed tiles

Front 44

4.43
When do you replace a piece of equipment?

Back 44

When the maintenance bill exceeds the original purchase cost

Always replace bulging steam jacketed kettles and dull slicer blades

Front 45

4.44
What is the term for the measure of the thickness of metal?

Back 45

Gauge

The smaller the gauge, the thicker the metal

Front 46

4.45
What material is best suited for floors in a kitchen?

Back 46

Clay or quarry tiles as they are easy to clean and do not allow for as much skidding

Front 47

4.46
Compare and contrast aluminum vs stainless steel

Back 47

Both are excellent metals for use in kitchen equipment but aluminum costs less and is best used for portable equipment. Stainless steel does not stain and is best used for work tables and counter tops

Front 48

4.47
Describe the term Halon

Back 48

A multi-purpose dry chemical used in fire extinguishers. This can be used for all types of fires.

Front 49

4.48
What do these symbols represent on a fire extinguisher?

Triangle Square Circle

Back 49

Triangle or "A" = wood, paper, rags, and ordinary combustibles

Square or "B" = gas, grease, oil, paint or other flammable liquids

Circle or "C" = electrical equipment and fires

Front 50

4.49
Name the recommended humidity for storage of fresh fruits and vegetables

4.50
Name the recommended humidity of dry goods storage

Back 50

85-90%
Fruits & veg will mold or rot in too high a humidity


65-70%

Front 51

4.5
Define a la carte

Back 51

Each menu item is separately priced

Front 52

4.51
When serving sack lunches, what is the most important consideration?

Back 52

Be sure all foods are stable and won't spoil or become unsafe in by sitting in the danger zone too long.

"Tuna salad is a bad choice, while peanut butter is a better choice"

Front 53

4.52
When should a meat slicer be sanitized?

Back 53

After each use or every 2 h of continuous use to prevent the development and spread of food borne illness.

Front 54

4.53
Describe batch cooking and its advantages

Back 54

Cooking food in small batches throughout service rather than all at once before service begins.

Advantages: enhances quality, reduces waste

Front 55

4.54
If you are unsure that food is safe, what should you do?

Back 55

Throw it out.

When in doubt or even slightest chance of food contamination, always discard it

Front 56

4.55
Define HACCP and explain its role

Back 56

Hazard Analysis Critical Control Points

Its role is to develop critical control points in food preparation to help minimize food borne illness.

Front 57

4.56
Name an advantage of buffet style service

Back 57

Most labor efficient

Front 58

4.57
If you discover that a mistake has been made, what is the first thing to do?

Back 58

Check to see if the mistake was made on your part first. We all make mistakes.

"Always check yourself first"

Front 59

4.58
Name the purpose of a hot pellet

Back 59

It is used to keep food trays warm during transport and delivery

Front 60

4.59
What is the ABC Analysis in inventory control?

Back 60

The most costly items are categorized as A and need careful control. B items are less costly while C items are least costly and require minimum priority.

Steaks are A, canned beans are C

Front 61

4.6
Describe the Formal Bid Technique in purchasing

Back 61

Sealed bids are sent with written specifications and price quotes w/in a certain time frame by the vendors.

Usually the lowest bid is accepted by the buyer.

Front 62

4.60
What must be altered if the consistency of food is altered?

Back 62

The serving size must be altered to yield similar nutrient values.

Front 63

4.61
Describe how foods should be stored in the refrigerator

Back 63

Top Shelves = cooked foods, ready made foods

Middle Shelves = fresh foods, vegetables and fruits

Bottom shelves = raw and thawing meats

Front 64

4.62
What is used to determine food cost?

Back 64

Direct costs
Food cost percent
Cost of raw food
Labor costs

Not included = indirect costs such as electricity and utilities

Front 65

4.63
What must be done each day to maintain the dish machine?

Back 65

Empty, breakdown and clean the dish machine daily.

Front 66

4.64
Describe the American Disabilities Act

Back 66

A law requiring accommodations of handicapped employees unless undue hardship.

Front 67

4.65
When is it appropriate to release information of sealed bids during formal bidding?

Back 67

After the award of the bid has been decided.

Bidders are not allowed to know in advance.

Front 68

4.66
Describe the difference between a line and a staff position

Back 68

Line position has direct contact with (and is inside) the department

Staff position has indirect contact with (and is outside of) the department

Front 69

4.67
What should be the 1st thing to do when a fire starts?

Back 69

Set off the fire alarm system

Front 70

4.68
Describe a tilt fry pan and name its uses.

Back 70

Flat-bottomed cooking unit that can be used as a kettle, grill, oven, fry pan, steamer and warmer-server.

Front 71

4.69
Name the shelf life of canned goods

Back 71

1 year
Throw out all canned goods over 1

Front 72

4.7
Sieve number is a specification in ordering the size of these vegetables.

Back 72

Peas and green beans are indicated by size using the sieve number.

Front 73

4.70
When there are changes being made in the kitchen, when is the best time to involve employees?

Back 73

In the beginning

Never keep employees in the dark about changes

Front 74

4.71
What should always be done first when an employee gets hurt?

Back 74

Seek medical attention and fill out the incident report

Front 75

4.72
Describe the difference between non-selective and selective menus

Back 75

Non-selective menu offers no choice; everyone receives the same menu. Best for smaller facilities.

Selective menu offers several items; increases customer satisfaction. Larger facilities can usually offer this.

Front 76

4.73
What do you do in emergency situations; like "Boil water advisory" or a tornado warning?

Back 76

Check the disaster plan for complete instructions.

Always be sure you know where the disaster plan is kept.

Front 77

4.74
Describe the formula for food cost percent.

4.75
Describe the formula for food cost per meal

Back 77

food cost % = (food cost / sales) x 100


Food cost per meal = cost of goods sold / # of meals served

Front 78

4.76
Describe the formula for cost of goods sold

4.7
Describe the formula for labor cost percent

Back 78

Beginning inventory + purchases - ending inventory


Labor cost % = (labor cost / sales) x 100

Front 79

4.78
Describe the formula for determining/estimating food cost %

4.79
Describe the formula to determine selling price

Back 79

Food cost % = (food cost / selling price) x 100%


Selling price = food cost / food cost %

Front 80

4.8
Describe the purchase order, invoice, and requisition

Back 80

Purchase order: what the buyer orders

Invoice: What the vendor says they are delivering at the time of delivery

Requisition: What is requested from the storeroom to be used in production

Front 81

4.80
Define the breakeven point

Back 81

Fixed cost / (variable cost/sales)

Sales volume necessary to generate a zero balance or the point where sales and cost are equal

Front 82

4.81
Describe the formula for determining EP

4.82
Describe the formula for determining AP

Back 82

EP = AP x % yield


AP = EP / % yield

Front 83

4.83
Describe the difference between fixed costs and variable costs

Back 83

Fixed costs do not change with sales volume such as utilities

Variable costs change with the fluctuation in sales volume such as food costs

Front 84

4.84
Describe an FTE

Back 84

1 full time equivalent = 40 hrs

"1 full time relief employee can work for 2.5 people"

Front 85

4.85
A hospital produces 600 meals per day. It takes 15 min to make 1 meal. How many FTEs would be needed for 1 week?

Back 85

26.25 FTEs

Front 86

4.86
If an employee works 8 h/d but takes 4 unscheduled 15-min breaks, what is his productivity?

Back 86

87.5%

Front 87

4.87
Inventory on Sept 1 was $12, 585. On Sept 30 = $5,861. Food purchases for the month were $35,124 and total meals served equaled 120,000.
What is the cost of goods sold?
What is the cost per meal?

Back 87

$41,848 COGS

34.9 cents per meal

Front 88

4.88
For 25 2-oz servings, how many pounds of bacon with 20% loss need to be purchased?

Back 88

3.9#

Front 89

4.89
You are planning the budget for next year. It is estimated that food costs will increase by 5%, labor costs by 12%, and overhead by 5%.
Given the following information, calculate the new budget.
Sales = $1 million Food cost = 40%
Labor costs = 40% Overhead costs = 20%

Back 89

$1,078,000 is the new budget.

Front 90

4.9
Define a cooperative or "co-op" in the purchasing arena

Back 90

Small facilities purchase items together to increase purchasing power, thereby decreasing cost of products.

Front 91

4.90
If raw food cost is $0.15, what is the selling price? The food cost % is 20%.

Back 91

$0.75 selling price

Front 92

4.91
If the budget is based on 5.5 FTEs at an average of $20/hr, what is the annual labor budget?

Back 92

$228,800

Front 93

4.92
If 4 people work 40 h each and 3 people work 20 h each, how many FTEs does this equal?

Back 93

5.5

Front 94

4.93
If the salad prep can make 35 salads in 30 min how many salads can he make in 4 h?

Back 94

280

Front 95

4.94
Pre-diced tomatoes cost $0.75/lb. A bulk order of whole tomatoes cost $18/50 lb. The yield is 75%. It takes an employee 1.5 h to clean & core the tomatoes. The employee earns $5.85/hr. Is it more cost efficient to buy pre-diced or whole tomatoes?

Back 95

$0.71 EP

It is cheaper to buy in bulk and process manually

Front 96

4.95
Using a #12 scoop, how many servings would be in 5 gallons of cole slaw?

Back 96

240 servings

Front 97

4.96
If the deck oven costs $9,000, is supposed to last 6 yrs, and has a salvage value of $500, what is its annual depreciation?

Back 97

$1,416.60

Front 98

4.97
The census is 400. With 8 employees on the trayline that runs 1.5 h, how many trays per minute would you serve?

Back 98

4.44

Front 99

4.98
The cafeteria has an annual food cost of $300,000 and it maintains an average inventory of $14,000. What is the inventory turnover figure for the cafeteria?

Back 99

21.4 or 21

Front 100

4.99
If the break-even point increases, what happens to the profits?

Back 100

Profits decrease if your breakeven point increases b/c it is costing more to produce the same amount of product.