Domain Iv Rd Exam

Front 1

Table d'hote vs. du jour

Back 1

Table: complete mel at set price

du jour: menu of the day- uses leftovers and food bargains

Front 2

"truth-in-menu" legislation

Back 2

legislation requires that menus accurately describe foods to be served

Front 3

Food Code

Back 3

says that person in charge must be able to identify food allergens and associated symptoms

Front 4

How are menu mix and contribution margin determined?

Back 4

menu mix: dividing the # sold of an item by the total items sold. Determine popularity based on 70% of sales.

Contribution Margin- calculated by subtracting a menu item's food cost from its selling price- items are categorized into high and low contribution margin based on whether th emargin is above or below the average contribution margin for the entire menu

Front 5

4 menu engineering categories

Back 5

Dog, Puzzle, Plowhorse, Star

Front 6

average check- sales analysis ratio

Back 6

divide saled by the number of customers served

helpful in trends-if lower than normal, perhaps different menu items or more promotion will help

Front 7

benchmarking

Back 7

compare satisfaction levels to thos of other facilities which are considered "best in class"

identify areas to focus on improving

Front 8

Prime vending

Just-in-time purchasing

Back 8

Prime: use single vendor for majority of purchases- saves time and money

JIT: purchase products as needed for production and immediate consumption of consumer w/out having to store and record it in the inventory (order prepared salad to arrive mid morning and sell at lunch)

Front 9

standing orders

FOB

Back 9

eliminate the need to call in daily or weekly orders- a type of purchase order

FOB- free-on-board- products delivered with all transport charges paid

Front 10

types of written specifications (3)

Back 10

technical- indicate quality by objective and impartial test results (graded food items)

approved brand specifications

performance specifications- indicate quality by functioning characteristics of the product (pH level of detergents)

Front 11

food broker

Back 11

does nto own products- connects buyers with sellers

Front 12

determining amount to purchase formula

Back 12

EP/% yield

Front 13

Economic order quantity components

Back 13

attempts to find the quantity that minimizes both purchasign and inventory costs

F= fixed cost of making an order (time of ordering, receiving, paperwork)

S= sales or usage in units/year

C= carrying costs of inventory (holding cost in %)

P= purchase price per unit

EOQ= square root of (2 FS/CP)

Front 14

ways to forecase usage:

moving average

exponential smoothing

causal modles

subjective model

Back 14

moving average of past three months

Exponential uses software- gives more recent values more weight (does not uniformly consider past)

causal- assumption that a relationship exists between the item being forecast and other factors (selling price/ #customers)- example: regression analysis- expensive

subjective- used when relevant data are scarce or when data not consistent over time- must rely on opinions- use Delphi technique, market research, panel concensus

Front 15

blind check receiving method

Back 15

gives blank invoice- forces a detailed check but costs more in labor costs

Front 16

dry storage temp and humidity

Back 16

50-70 degrees F

50-60% humidity (measured by hygrometer)

Front 17

fresh fruits and veggies temp and humidity

Back 17

40-45 degrees

fresh fruits and veggies require highest humidity at 85-90%

Front 18

storage times or refrigerated foods

Back 18

fresh eggs in shell= 3-5 weeks. raw yolks/whites- 2-4 days

fresh pultry, ground meat, fresh fish, shellfish- 1-2 days

steaks, chops, roasts 3-5 days

Front 19

fixed order quantity inventory system

par stock

min-max stock

Back 19

determines order point- (average daily use)(lead time) + safety stock

par- bring inventory up to specific level

min-max: stock is allowed to deplete to safety level before new order is placed (establish minimum and maximum amts on hand so amt ordered will be the same every time)

Front 20

ABC inventory classification system

Back 20

10-20% of items is 60-80% of value= class A, keep tightest control here an keep at minimum number

50-60% of items is 5-10% of value= class C (trivial, low value)

between is class B

Front 21

4 ways to determine value of inventory

Back 21

purchase price, weighted average purchase price (time consuming), FIFO (prices inventory high), LIFO (can be used in taxes- underestimates the value of current inventory)

Front 22

continuous vs dispersed phase

Back 22

continuous- medium surrounding all parts of the dispersed phase (like the solvent)

dispersed - dispursed throughout the colloidal system (like solute)

liquid on liquid= emulsion

small particles= true solution (sugar water)

large particles= colloidal (protein, cooked starch)

clumps of particles- suspension (fat, uncooked starch)

Front 23

canning vegetables

Back 23

need to be canned at slightly higher temperatures because relatively high pH (above 212 F) for botulism

-pressure cooker can be used because of high temp

- if pickled, can just do steam bath b/c of acid

-acid causes olive green because mg from chlorophyll removed to become pheophytin. to prevent- cook with lid off to let volatile acids escape and cook for short time

-if baking soda added, bright green but mushy due to chlorophyllin

Front 24

angel food cake- what does acid do?

Back 24

cream of tartar

prevents maillard browning (retains color)

contributes to large volume by stabilizing egg white foam

tender crumb

w/out= tough, yellow, small

Front 25

why do we blanch veggies?

Back 25

to destory enzymes. Enzymes are proteins and must be deactivated due to acid or temperature

Front 26

types of browning reactions

Back 26

maillard- nonenzymatic= when reducing sugar combined with amino acid (bread)

*for more rapid browning, increase pH, increase temp, decrease water content

enzymatic- cut surfaces of fruit

Front 27

what does microwave use to work?

Back 27

type of radiation- causes kinetic action that cooks food

Affects only water, penetrates 2 inches into food

standing time is the subsequent distribution of heat by conduction when magnetron is turned off

food service- used to heat prepared foods

disadvantages= uneven heat, lack of browning in foods cooked for short time, simmer or stew to tenderize is not possible- limited to small amounts

note: steak of a grill or meat braising in stea, jacketed kettle uses both conduction and radiation

Front 28

engineered foods

Back 28

advantages- consistently year-round, taste, appearance, nutrient content, shelf life

meat analogs ("bacon", soy burgers) and seafood analogs (soy blended with fish, retains flavor)

Front 29

Danger zone

Back 29

41-135

Front 30

best conditions for bacteria

Back 30

moisture, neutral foods, 68-113 F (some >113 thermophilic)

mold: warm, damp, dark, acid, neutral, sweet foods

yeasts: water, energy, acid medium, oxygen, 77-86

Front 31

why are calcium compounds added to canning things?

Back 31

humectants- increase firmness, tenderness

Front 32

aseptic canning

Back 32

food sterilized outside of can, then aseptically place in sterile can and sealed in aseptic environment

Front 33

irradiation

Back 33

to prevent off-flavors in meat, irradiate frozen

does not raise temp even though lots of energy being used

Front 34

scoop sizes

Back 34

#6= 2/3 cup

#8= 1/2 cup

#12= 1/3 cup

#16= 1/4 cup

#60= 1 T (0.5 oz) used for garnish

*** determine the number of ounces in a scoop, divide the scoop number into 32

***scoop= # of scoops you will getn from a quart (32 oz)

Front 35

ladels

Back 35

1 ounce= 1/8 cup

Front 36

Gantt progress chart

Back 36

used for production control- to schedule and control work

time, not cost

opening and closing of brackets show scheduled star and competion of activity [ ]

heavy line connecting brackets shows currently completed portion

carat (V) above chart shows current time

[---- ]

Front 37

PERT

Back 37

production control

Program Evaluation and Review Technique

CPM- critical path method

can calculate the total amt of time needed (longest parthway through is critical path)

shows relationships among phases of a project- what activies must await completion of other tasks and which activities can be done concurrently

events as circles, activities shown in straight lines, sequencing shown with arrows

Front 38

flavor profile method of food quality determination

Back 38

trained panel- analyze and record the aroma and flavor in great detail- descriptive flavor analysis profile (DFAP)

Front 39

objective measures of food quality (4)

Back 39

penetrometer- tenderness and firmness- baked custards

viscosimeter- consistency, batters

linespread test- vicscosity, sauces

specific gravity- compares lightness of produces, ratio of density of a food to that of water, weight of a given volume divided by weight of same volume of water

Front 40

commissary CCP

assembly-serve CCP

ready-prepared CCP

Contentional CCP

Back 40

9

4

8

5

Front 41

how long can food be held in ready-prepared system?

Back 41

1-5 days (blast chilling), up to 45 days (tumbled chilled), 3-4 months (cook freeze)

chilled bulk foods should be brought down to 37 degrees F within 90 minutes

Front 42

Ready prepared facts

Back 42

can use sous vide- in plastic pouches

retherm: microwaves, convection, integral heat system (electric to heat energy throuh carbon resistors fused ot bottom of dishes), immersion (boil-in-a-bag)

Front 43

FDA code temperatures for transport, reheat, freeze

Back 43

hold frozen 0- -10

transport hot 165-170

reheat to 165 for 15 seconds within 2 hours

leftoevers cooled in two stages: 135 to 70 within 2 hours, 70 to 41 within an addition 4 hours ( 6 hours total)

Front 44

hollow square, free-flow, scramble

Back 44

like cannon- separte counters for hot foods, salad, etc- great number of people

use with repeat customers

Front 45

4 types of waiter service

Back 45

american- waiter takes order, food portioned onto plates in kitchen

French: portions brought to table on platter- waiter ocmpletes preparation at table

Russion- prepared and portioned in kitchen, brought to table on serving platters

banquet- present menu and service

Front 46

USDA's Food and Safety Inspection Service (FSIS)

Back 46

Meat adn Poultry division

-Wholesome meat and Poultry Act- inspects all meat and poultry at time of slaughter adn of proecessed products during production used in interstate, intrastate, and foreign commerce

-Eggs products inspections Act: inspects processing plants- requires rasteruization of liquid eggs to be forzen or dried

Front 47

U.S. Department of Commerce

Back 47

Natonal Marine Fisheries Service- inspects and certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards

Front 48

DHHS

Back 48

Public Health Service: concerned with infectious and contagious diseases transmitted through shellfish, milk, vending machienes and restaurants

contaminated shellfish transmit hepatitis

milk ordinance code- pasteurization of milk

Front 49

CDC

Back 49

investigates and reports cases of food-borne illness

Front 50

FDA

Back 50

Food, Drug, Cosmetic Act- covers all interstate food EXCEPT meat, fish, poulty, eggs

-does inspect egg substitutes and imitation eggs

-monitors interstate shipping of shellfish

*prohibits adulteration (lowering of quality) and misbranding (unfair labeling)

Front 51

FDA additives

Back 51

1. GRAS- generally recognized as safe

2. Food Additive Amendment- producer of an additive must prove its safety

3. Delaney Clause- anything causing cancer in animals or humans must be removed from market (saccharine, nitrites, nitrates were banned- now permitted)

4. unintentional additives- incidental contamination (pesticides)

5. FDA formulates mandatory standards for products shopped across state lines

*standards of identity- what product can be called a name like mayonnaise

*standards of quality- specifies minimum quality below which foods must not fall (fruit)

*standards of fill- protects against container deceptions (canned goods)

6. imitation vs. substitute

*imitation- often nutritionally inferior, may cost less, taste same

*substitute- nutritionall equal or superior in some ways and inferior in others (egg substitute)

Front 52

Nutrition Labeling and Education Act

Back 52

label must identify: form, eight, name and address of manufacturer, ingredients in decreaseing order of predominance, size of serving if # of servings are listed

low calories- <40 cal/svg

trans fat free <1% total fat

cholesterol free <2 g sat fat

low fat 3 grams or less per serving

low sodium no more than 140 mgs/svg

Front 53

EPA

Back 53

Environmental Protection Agency

establish and monitor water quality standards- determines safety and tolerance levels for pesticides

Front 54

Bacillus cereus

Back 54

forms spores- found in soil, cereal crops

30 min-6 hours (emetic), 6-15 hours diarrheal

rice products, starchy foods

Front 55

Streptococcus

Back 55

intestines of humans and animals

grows at 50-113 F, destroyed by cooking

2-60 hours, fever diarrhea

Front 56

Campylobacter jejuni

Back 56

one of th emore common causes of gatroenteritis

intestines of cattle, sheep, pigs, poultry

abdominal pain, bloody diarrhea 1-7 days

raw or undercooked meat or poultry, raw milk, raw vegetables

Front 57

Vibrio parahaemolyticus, Vibrio vulnificus

Back 57

from raw or uncooked seafood

Front 58

Sigella

Back 58

human GI

salads (chicken, tuna, shrimp, potato), raw beggies, watermelon

Front 59

Norwalk

Back 59

viral- cruise ship illness- poor personal hygeine among infected food handlers

does nto reproduce in humans but remainsa ctive until after food is eaten

Front 60

OSHA

Back 60

law- sets minimum safety standards, record keeping of accidents and illnesses, inspection of facilities (look for safety hazards)

HCS (Hazard COmmunication Standard)- requires plan to communicate chemical hazards to employees

MSDS must be available on all chemicals

Blood borne pathogens standard- potentially infection materials- must tell exposed employees

Front 61

Classes of fires

Back 61

Class A- normal combustible

Class B- flammable liquids, gases, greases

Class C- live electrical fires

Front 62

Fire extinguishers

Back 62

Multi-purpose dry chemical- can be used on A, B, C classes of fire

others: foam (a,b), carbon dioxide (b, c), water (a), water plus CO2 or soda or acid (a), Dry chemical (b, c)

Front 63

What is chemical and cleaning supplies regulated by?

Back 63

EPA

Front 64

Most common chemicals used to sanitize (3)

Back 64

1) chlorine (50 ppm pH <8)

2) iodine (12.5-25 pppm pH <5)

3) quaternary ammonia (150-400 ppm pH 7)

*most state and local codes require immersion in chemical solutions for t least 60 seconds using waer above 75 degrees F

Front 65

Walls specs

Ceiling specs

Back 65

glazed tiles 5'8" high, washable and impervious to moisture

accoustically treated, lighter in color than walls 14-18' high

Front 66

floors- four types

Back 66

concrete- light traffic, absorbs grease- storerooms

terrazzo- cement and crushed marble- noisy- dining room

clay tiles, quarry tiles, unglazed clay- highly recommended for kitchen and heavy traffic

asphalt light traffic, dining room

Front 67

ventilation and lighting

Back 67

vent- temp 68 degrees, fan system eliminated cooking odors and moisture

light- 35-70 foot candles for general in food prep and displat

70-150 in localized work areas, reading recipes

Front 68

kitchen aisle spacing

Back 68

lane with 1 person 36-42"

lane with >1 person or with mobile equipment 48-52"

main traffic lane 60"

Front 69

most common shapes for work area layout

Back 69

straight line- best from a time and motion point

others: L shape (limited amt of space), U shape (large amot of table surgace but walking in and out adds steps), parallel and back-to-back parallel (very efficient)

Front 70

7 things to keep in mind with equipment selection

Back 70

1) specifications- electrical watts, gas, steam

2) standards (NSF- voluntarry inspection of equipment to see if safe and made of good matierals) (Uderwriter's Laboratories- voluntary inspection of electrical equipment)

3)materials (stainless steel is durable and wears well- gauge measures weight- the lower the gauge, stronger the metal-most use 10-14 for equip with 16 for sides of equip where wear is light)

4) Finish or luster (numbered 1-7, higher number=shineyer, #4 used for table tops, counters)

5) Aluminum- strong, light weight for mobile equipment and storage cabinets

6) arrangement and ease of cleaning- avoid cross traffic and be readily accessible for cleaning

7) modular- components put together for customized look (less floor space, improved use of space and manpower)

Front 71

temps for 3 compartment sink

Back 71

wash- 110-120 F

rinse- warm water

sanitize- 170 for at least 30 seconds or use chemical solution for 1 minute in lukewarm water

Front 72

Mechanical dishwasher stages and temps

Back 72

Pre-rinse: 110-140 (cannot be above b/c will coagulate protein. liquifies fat and removes food)

Wash: 140-160 (if not hot enough, dishes greasy)

Rise: 170-180 (sanitizes, booster heater)

Air-dry- 45 seconds

Front 73

describe low energy chemical dishmachine

Back 73

saves energy by not having booster heater- water temp at 140

increase use of detergents, rinse aids, water- requires longer drying times (2 x as long may increase labor costs)

bleach used to sanitize may stain silver :(

Front 74

Styles of mechnical dishmachine

Back 74

50 meals/hr= counter-style

50-250 meals/hr= door style, single tank

250-1500= singe or double tank conveyor

1500+= flite-type conveyor

Front 75

result of using hard water

Back 75

more detergent- more difficult to form lather b/c of formation of soap scum

Front 76

what does detergent do?

Back 76

wetting action reduces surface tension- penetrates between soil and surface

Front 77

steam-jacketed kettle cooking methods

Back 77

coduction and radiation due to air space between two sections of stainless steel

very energy efficieny

Front 78

how energy efficient is steam cooking?

other details about it- temp, pressure

Back 78

more thatn electric or gas

measures in PSI (PSI of 15-temp 250, this is high pressure steamers that is helpful for batch cooking)

Reaches at least 212 F

Front 79

What's special about infrared tubes?

Back 79

less loss of moisture over conventional heating units

purpose is to keep the food warm

Front 80

deep fat fryer recovery time

Back 80

how quickly it returns to proper temperature after a batch of food has been cooked

fry under pressure to decrease cooking time

Front 81

depreciation formula

Back 81

(value of equipment or cost- salvage value)/ # of years of useful life