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432 Cards in this Set
- Front
- Back
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multiple course meal at a set cost
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Table D' Hote
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items priced separately
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a la carte
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Food Cost Percentage
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food costs divided by food sales x 100
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AP (As Purchased) Weight - amount of product including unusable items such as bones or fat; AP = amount needed divided by percent yield; (ie: to calculate – ounces needed divided by % yield and divide by 16 to convert to pounds; ie: 124 ounces of meat needed with 82% yield, AP amount = 124 divided by .82 = 151 divided by 16 oz./lb = 9 lbs)
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Reminder card
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buying that is generally used by small foodservices; bid quotes given via ____ or ____
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open-market buying; phone or fax
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which type of buying uses specifications that are written and submitted to vendors so they may bid, usually sealed and opened on a certain date
advantages? disadvantages? |
formal competitive bid buying;
advantages - clearly written with little misunderstandings with quality, price, etc.; disadvantages - time consuming |
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bids may vary based on supply and fluctuations of goods
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daily bid
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US Grade No. 1 refers to ________
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wholesale fresh fruit and vegetables grade
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US Grade A refers to ____ and ____
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eggs and canned/dried/frozen fruits and veggies
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No. 10 can = ____ cups
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12-13
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No. 3 cyl can = ___ cups
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5 3/4
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No. 2 ½ can = ____ cups
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3.5
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No. 2 can = ___ cups
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2.5
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agreement with single vendor to purchase majority of goods or product needs vendor
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prime vendor
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independent foodservices with similar needs join to purchase together to receive increased choices and cost reductions due to large purchasing volume
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group purchasing
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Centralized
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appointed purchasing office buys goods for organization as a whole
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Independent
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all departments in organizations buy goods for themselves
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Just in Time
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purchase as needed for production without having to store products
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Type A Contract
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buyer agrees to purchase from only one vendor/seller generally for a specific period of time
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Type B Contract
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buyer agrees to purchase from one vendor unless insubstantial supply then allowed to go to another vendor
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Type C Contract
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can purchase from any vendor
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Dual A Contract
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similar to Type A Contract but buyer is able to purchase from 2 vendors
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Primary Vendor
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majority of goods are supplied by one vendor
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blind receiving
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clerk uses a record form which quantities are blocked out to record items actually delivered; good security measure to ensure products are checked in and documented accurately
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invoice receiving
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items are checked in by comparing delivered items to the purchase order
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Temp ___ and humidity ____ of dry storage
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temperature should be between 50-70 degrees F; humidity 50-60%
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Storage temps for eggs, dairy, meat
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32-40
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Storage temps for F/V
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40-45
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Humidity for frig/freezer storage
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80-95%
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ABC Method
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places goods into classifications (A = most expensive items such as meats, B = lesser value such as canned fruits, C = lowest amount such as pasta)
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mini-max system
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establishes minimum and maximum amount of stock needed on hand; maximum level = order quantity + minimum level; minimum level = time to reorder
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perpetual inventory
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on going record of amounts on hand; incoming amounts are added to those on hand
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physical inventory
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actual count of items at a specified time. It is good practice to take a physical inventory count at least once every year.
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Special Milk Program
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Offered to programs not eligible for federal child nutrition programs
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Mini mental state exam
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Assessment of attention, memory, language
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Danger Zone ____
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41 - 135
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TV TILL PMH
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Threonine, Valine, Tryptophan, Isoleucine, Leucine, Lysine, Phenylalanine, Methionine, Histidine
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Gelatin lacks ___ (amino acid)
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tryptophan
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Rice lacks ___ (amino acid)
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lysine
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Beans lack ___ (amino acid)
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methionine
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Which form of iron is the food form?
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ferric
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_____ is made from Phenylalanine (Amino acid)
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Tryptophan
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____ is made from methionine (amino acid)
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Cysteine
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Calorie/protein needs for 0-12 month olds
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570- 750kcal, 9-13.5g
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Appropriate weight gain during pregnancy for NORMAL weight _____
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25-35
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Appropriate weight gain during pregnancy for UNDER weight _____
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28-40
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Appropriate weight gain during pregnancy for OVER weight _____
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15-25
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How many pounds should you gain the first trimester?
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2-4 pounds
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After the first trimester, how much weight should be gained?
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1 pound per week
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In the second trimester, how many additional calories are needed?
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+ 350
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In the 3rd trimester, how many extra calories and protein are needed?
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+ 450 kcal and 25 g protein
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How many cups of water should be drank before athletic event?
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2-3 cup
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How many ounces of water should be consumed for each pound of body weight lost?
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16-24oz
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Fiber found in wheat, bran, nuts and seeds aid in increasing or decreasing intestinal transit time?
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decrease
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Full term infants should double their weight by what age? Triple?
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6 months, 1 year
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Which enzyme start protein break down in the stomach
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pepsin
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____ stimulates gall bladder contractions
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CCK
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____ inhibits gastric secretions
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gastric inhibitory peptide
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_____ increases gastric secretions
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Gastrin
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____ stimulates secretion of bicarbonate
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secretin
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____ flour is best for preparing muffins
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all purpose
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____ is sig. weight loss for one week
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1-2%
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____ is sig. weight loss for 6 months
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10%
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_____ is sig weight loss for 1 month
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5%
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____ is sig weight loss for 3 months
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7.5%
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What is MAC?
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Mid arm circumference. used to calculate arm muscle area. Good for those who can't be weighed
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MAMC is an indicator of ______ stores
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somatic protein stores
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What is NSI?
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Nutrition screening initiative. Focuses on improved nutrition status of elderly
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What are the three levels of the NSI?
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DETERMINE check list, Level 1 (may need a follow up) and level 2 (identifies serious potential nutrition problems)
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Which is affected by heat? Elastin or collagen?
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Collagen melts in the heat
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What happens to potatoes stored in the fridge?
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Increase sugar content occurs, which can increase browning of product when cooked
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Which type of flour has the most protein?
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Bread
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Which type of flour has least protein, most starch
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cake flour
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When does a gel formation occur?
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when heated starches cool
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Which two baking components inhibit gluten formation?
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fat and sugar
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Give 4 examples of stabilizers/thickeners
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cellulose, gelatin, guar gum, pectin
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_____ is the standard reference for nutrient composition of foods
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USDA handbook No. 8
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What is MFP factor?
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associated with digestion of meats and can increase absorption of iron
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Grains are deficient in ____ (amino acid)
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lysin
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How many grams of protein should a strength athlete have daily?
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1.6-1.7 g
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Which cholesterol has the most protein and lease cholesterol?
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HDL
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BHT, sodium ascorbate, vitamin E, sulfites and ascorbic acid are ____ that reduce enzymatic browning inf ruits
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antioxidants
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Multiple trauma
Kcal needs ___ Protein Needs ____ |
BEE x1.4
1.3-1.7g/kg |
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Head trauma
Kcal ___ Protein ___ |
BEE x 1.3
1.5 - 2.2 g/kg |
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Sepsis
Kcal ___ Protein ___ |
BEE x 1.2-1.4
1.2 - 1.5 gm/kg |
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Burns
kcal ___ protein ___ |
BEE x 1.2-2.1
1.8-2.5 gm/kg |
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T/F. Irradiation destroys bacteria but not vitamin content
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True
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How does one make invert sugar?
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Hydrolysis of sucrose
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What is the Maillard rxn
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browning due to the combo of amino acids and protein and sugar
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How are canned F/V graded?
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Grade A, B, C
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How is fresh produce graded?
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Fancy, Extra #1, #1, Combination etc
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How are eggs graded?
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AA, A, B
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Which has more protein, human milk or cow's milk?
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Cows milk (20%) as opposed to 7%
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The four most common food allergies among adults
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Fish, shell fish, tree nuts, peanuts
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Foods with purines
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yeast, beer, anchovies, organ meats, spinach, caulflower, mushrooms, asparagus
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Cooking green beans in baking soda causes what?
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soft, mushy beans. Chlorophyll in alkaline creates soft, mushy product
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Optimal frying temperature
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385-390
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optimal smoke point?
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420
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Peanut is a ___ fat
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monounsaturated fat
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What is plasticity?
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ability of a fat to mold
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Putting chlorophyll in an acid causes ____
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dulling of color, which comes from creation of pheophytin
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Pectin and gum are ____ fibers
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soluble
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Hemicellulose, lignan, and cellulose ar ___ fibers
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insoluble
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A tough crust might occur by ___
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too little fat or sugar
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A raised product can be caused by
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too hot over
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Uneven texture can be caused by ___
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too little mixing or baking time
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Tunneling is caused by
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overmixing
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a compact biscuit can be caused by
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overkneading
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a coarse biscuit can be caused by
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not enough kneading
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What are the four purposes of sugar in a baked item?
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browning of crust, adds flavor, tenderizes, softens gluten
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Purpose of liquids (4)
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hydrates gluten
gelatinizes starch dissolves sugar aids in CO2 release |
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Flour purpose (1)
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provide structure
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Fat purpose (4)
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tenderizes dough
adds textures inhibits crystals aids in leavening (air during creaming) |
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Eggs purpose (4)
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adds flavor
color structure emulsification |
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Overweight children are defined as ___ to ___ percentiles
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85-94
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A severe albumin is considered ___
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<2.4
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EFNEP
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Expanded Food and Nutrition Education Program ; Food/Nutrition education to the poor
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Commodity Distribution Food Program
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USDA commodity foods provided to low income pregnant women, adults over 60
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What is a random sample?
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drawing from the entire population. Everyone has an equal chance of getting picked
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What is stratified random sampling?
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A large group is broken into smaller homogeneous groups and then selected randomly from that
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What is "What We Eat In America"?
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A merging of the CSF II and NHANES that studies relationships of dietary intake and health
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Activity factor for strenuous work or a highly active leisure activities ____
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2-2.4
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What is the affective learning domain?
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Learning that focuses on internalizing an attitude or beliefs
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What is the correlational design study?
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looks for lineal correlations /relationships
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What is the longitudnal design study?
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Looks at variables over a long period of time
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What is a prospective study design?
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Looks at specific variables believed to lead to a specific outcome
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What is a quantitative study design?
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Looks at numerical data
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A patient with an ALT of 47 and GGT of 60 is a recovering alcoholic...he is experiences ascites. You suspect what disease state? What do you recommend for MNT
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Cirrhosis; Moderate calories , low sodium and fluid
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What is the CAFCP?
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Child and Adult Care Food Program. Allows money for food for child care and adult day care
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Title III Nutrition Services is also known as _____ and _____
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Congregate meals and Meals on Wheels
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An activity factor for someone who does seated work with repetitive movements but little strenuous activity would be ______
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1.6-1.7
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Activity lever for standing work _____
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1.8-1.9
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NHANES I occurred between the years ___ and ___ and covered ages ___ to ____
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71-75; one to 74
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NHANES II occurred between years ___ and ___ and covered ages ___ to ___
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76-80; 6 months to 74
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NHANES III occurred between years ___ and ___ and covered ages ___ to ____
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88-94, 2 months to elderly
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what is NFCS?
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Nationwide Food Consumption Survey; Obtained info on foods available to US population and individual intakes
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PNSS
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Pregnany Nutrition Surveillance system; Looked at low income, high risk pregnant women and factors such as wt. gain, anemia, pregnancy related risk factors etc
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Ped NSS
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Pediatric Nutrition Surveillance System; Follows low income, high risk kids
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What is NNMRRP?
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National Nutrition Monitoring and Related Research Program; includes all data and analysis activities the government has done to monitor nutrition
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Copper deficiency (2)
Copper toxicity (1) |
Menkes disease, anemia
Wilson's disease |
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Deficiency Chromium (1)
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Impaired glucose tolerance
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Calcium deficiency (3)
Calcium toxicity (2) |
Osteoporosis, tetany, spasms
Reduced kidney function, kidney stones |
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B12 deficiency (1)
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megaloblastic/pernicious anemia
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Folate deficiency (2)
Folate toxicity (1) |
macrocytic/megaloblastic anemia, and birth defects
Can mask B12 deficiency |
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Niacin deficiency (2)
Niacin toxicity (3) |
hypochromic, microcytic anemia, Pellegra (4 D's)
Depression, fatigue, neurological disorders |
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These drugs classes cause N/V (5)
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analgesics, antibiotics, anticonvulsants, antidepressants, anti-cancer
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These drugs classes depress appetite (5)
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anti cancer, anti infectives, cardiac meds, stimulants, bronchodilators
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These drug classes stimulate appetite (4)
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anti-anxiety, anti-depressants, MAOI, steroids
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These drug classes cause altered taste (4)
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cardiac meds (like quinidine), anti cancer (cisplatin, fluoroacil), CNS meds (phenytoin), antiinfectives
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These drug classes cause diarrhea (4)
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antibiotics, anticancer, oral hypoglycemics, orlistat
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1/2 life of serum transferrin
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8-10 days.
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normal level of transferrin
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200-400
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What is CHI?
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Creatinine height index; measures somatic protein stores -- Urinary excretion rate compared to the expected excretion rate of someone with same sex/height
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Legumes are low in _____ (amino acid)
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methionine
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Android obesity
Gynoid obesity |
Upper body / apple
Lower body / pear |
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Thiamin requires ____ transport for absorption
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active
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Degrees of Freedom ___
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N-1
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Chi-square
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Used to prove relationships between 2 variables
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What is a T-test
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Shows how far a statistic deviates from the mean and whether or not that is significant
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What other condition besides liver disease can cause elevated AST levels?
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Pancreatitis
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List in order of sweetest to least sweet
glucose, fructose, sorbitol, sucrose |
Fructose, sucrose, glucose, sorbitol
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Best lab value in assessing iron status is ____
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ferritin
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Is winterized oil clear or cloudy? Name three oils that are winterized
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Clear; Corn, soy, cottonseed
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What three nutrients are synthesized in the intestine
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Biotin, pantothenic acid, vitamin K
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Oxidation of fatty acids forms ____
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active acetate
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Glycerol, amino acids and free fatty acids have what effect on the hypothalamus gland?
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decrease satiety
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Use MORE or LESS butter when substituting for lard?
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more
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Normal saline has ____ MeQ
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154
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What is the result of replacing saturated fats with omega 3s?
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Decrease TG, no change in total cholesterol
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Replace sat fat with omega 6?
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decrease total cholesterol, decrease HDL
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____ moves milk through the mammary ducts
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oxytocin
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Undermixing muffins can lead to ____
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a flat top and low volume
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Carb Counting:
Level 1 ___ Level 2 ___ Level 3 ___ |
1) Basic level, learn CHO foods, portion sizes
2) Adjust food, medication activity based on interpretation of blood sugar levels 3) most complicated, involves using CHO/insulin ratios |
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PRACTICE ALKALOSIS/ACIDOSIS (Inman)
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practice
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Determine popularity index
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# of servings of an item / total number of servings of all items in that category for the day
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Free on board definition
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products delivered with all transport charges paid
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Name some of the qualities included in written specifications
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Name, form, quantity, quality, size, grade, brand, style, sieve size
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Technical specs indicate quality by ____
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objective and impartial test results, applies to graded food items
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Approved brand specs indicate quality by ____
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specifying a brand name or label
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Performance specifications indicate quality by ___
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functioning characteristics of product (pH of detergents, or number of dishes to be washed per minute)
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What is a food broker?
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They do not own products...they make deal between buyer and seller (like a real estate agent)
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What is the Economic Order Quantity formula and what is it used for?
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EOQ = Square root of (2*F*S)/C*P
This helps you determine what is the most economical number of an item to buy? |
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What is the F stand for in EOQ?
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Fixed cost of ordering item; the acquisition cost
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What does S stand for in the EOQ?
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The sales or usage of the units in a year
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What is C stand for in the EOQ?
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Carrying costs of the inventory?
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What does P stand for in the EOQ?
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Purchase price per unit
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Cases of peaches use : July - 325. August - 279. September - 317. How many cases will be needed in October?
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307 (add together, divide by 3)
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Fresh fish should arrive at what temp?
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<41
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T/F. Acids prevent browning
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True
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T/F Alkaline increases browning
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True
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Conduction heat is ____
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Heat moves from one particle to another, such as meat sitting on a hot plate.
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Convection heat ____
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when heated air is moved from one place to another; goes around food
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Induction heat ____
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Uses of electrical magnetic fields to excite the molecules of the metal pans; the burner surface does not get hot
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Radiation heat ___
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infrared from glowing heat, such as gas flame, charcoal etc
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To grow, bacteria needs abundant ___ and grow best in neutral foods
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moisture
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What is the short cut for figuring out how many ounces are in a "#X scoop"
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32 divided by scoop number gives how many ounces there are in a scoop.
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Ounces in a #30 scoop
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1 ounce
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Ounces in a #6 scoop
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5.3 oz
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Ounces in a #16 scoop
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2
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How many cups are in a #12 scoop
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1/3
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How many cups are in a #16 scoop?
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1/4
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what number scoop is used for a garnish?
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#60
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What is a Gannt progress chart?
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A bar chart that shows the relationships of activities over time. Concerned about TIME not COST.
See page IV 16 |
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What PERT?
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Program Evaluation and Review Technique. Shows relationships among phases of project. Helps calculate total time needed. Shows predecessors to each project. Examples on page IV 16. critical path is lease amount of time needed to complete project
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What is organoleptic measurements?
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using sensory organs to test color, odor, taste and texture
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What is the triangle test?
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Three samples, two the same, one different. Be able to identify which are the same
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What is a flavor profile method?
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Trained panel that analyzes and records aroma and flavors
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What is a penetrometer?
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tests tenderness, firmness, (baked custards)
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What is a viscosimeter
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consistency
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What is a conventional production system?
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All prep done on site where meals are served
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What is a commissary satellite system?
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Centralizes procurement and production. Kitchen/service areas in different areas. Economically wise. Bad point - 9 CCPs
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What is cook-chill system?
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Cooked and frozen for later use.
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If a food is tumble chilled, how many days can it last?
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45 days, 3-4 months in freezer
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Chilled bulk foods should be brought down to ___ degrees in ___ minutes or less
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37/90
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What is an assembly-serve system?
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Foods are purchased completed prepared. Thawing/heating premises. Fewer food options but labor and equipment needs curtailed
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FDA Food Code Temperatures:
Frozen:___ Transport hot:___ Do not hold between: ___ and ___ Reheat to ___ for 15 seconds within 2 hours |
0 to -10
165-170 41-135 165 |
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FDA Food Codes continued:
Leftovers cool from ___ to ___ within _ hours Cool from 70 to ____ within _ hours Total cool time allowed ___ hours |
135/70/2
41/4 6 |
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FDA Food Code continued:
Hold cold food at ___ or less Ideal temperature range for growth of pathogens ___ to ____ |
41
70-125 |
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What is the hollow-square/free-flow/scramble set up?
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separate counters for different foods, serves many people.
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Traditional cafes can service ____ people per minute
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3-4
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FSIS
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Food Safety and Inspection Service; inspects meat and egegs
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NMFS
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National Marine Fisheries Service
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PHS
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Public Health Services- concerned with infectious diseases through restaurants
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Standard of identity
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Defines what a product must be to be called by a certain name
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Standard of quality
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specifies minimum quality below which foods must not fall
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Standard of fill of containers
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Protects against deception through use of containers that appears to hold more than they do
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Imitation vs substitute
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Imitation - often nutritionally inferior. Substitute- often nutritionally equal
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Class A fire? Class B? Class C?
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ordinary combustible material (triangle), flammable liquid/gas/great (square), live electrical fire (circle)
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What is the type of extinguisher used in food service?
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Multi-purpose dry chemical
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Name the three common chemicals used to sanitize in food service
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Chlorine solution, iodine, quaternary ammonia
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|
|
Spaced required determind by the ________ of food purchased
|
Market form; does it come frozen? Raw? etc
|
|
|
The best kitchen floor made from ____ tiles
|
clay/quarry tiles
|
|
|
Main traffic lanes in kitchens should be ____ wide
|
60 inches
|
|
|
National Sanitation Foundation International
|
Ensures that equipment is safe and complies with food safety guidelines
|
|
|
T/F. A higher number of finish on metals means higher degree of polish
|
True
|
|
|
What are the three stages of dishwashing?
|
1) Wash (110-120)
2) Rinse (warm water) 3) Sanitize (170 degress for at leaset 30 seconds) |
|
|
What are the stages of mechanical dishwashing?
|
1) Prerinse
2) Wash 3) Rinse 4) air-dry |
|
|
Define good source
|
10-19% of daily value
|
|
|
Define "High" source
|
More than 20% of DV
|
|
|
Define "less"
|
Contains 25% less of a certain nutrient than a standard food
|
|
|
Define "Light"
|
Containing 1/3 less calories or 1/2 fat of a standard food
|
|
|
Define low fat
|
less than 3 grams
|
|
|
Define low saturated fat
|
1 gram or less per serving
|
|
|
Define low sodium
|
140 mg or less
|
|
|
Define low calorie
|
40 calories or less
|
|
|
Define "more"
|
containing 10% of nutrient daily value when compared to standard food
|
|
|
Uses of Echinacea
|
Boost immune system
|
|
|
Uses of Garlic (3)
|
Lower BP
Lower cholesterol Antibacterial agent |
|
|
Use of ginkgo biloba (3)
|
improved circulation
inhibit platelet aggregation improved mental function |
|
|
Use of ginseng (1)
|
Energy/mental improvement
|
|
|
Use of Ma Huang (2)
|
Energy improvement, nasal decongestant
|
|
|
Use of St Johns Wort (1)
|
Depressant
|
|
|
Use of Valerian (1)
|
sedative effects
|
|
|
The most tender meats are the MORE or LESS used muscles
|
Less used!
|
|
|
what are some examples of the most tender meats?
|
backbone, sirloin, loin
|
|
|
How do you good tender meats?
|
Dry heat such as frying, broiling, roasting
|
|
|
Examples of non tender meats (most used)
|
Flank, brisket, bottom round
|
|
|
How do you cook non tender meats?
|
Wet heat (boiling, braising, simmering, steaming, stewing)
|
|
|
Vitamin A sources
|
Dark green veggies, canteloupe, fish, liver, carrots, fortified milk, apricots, sweet potatoes
|
|
|
Vitamin D soures
|
egg yolk, sunlight, milk
|
|
|
Vitamin E source
|
Vegetable oil, whole grains, green veggies
|
|
|
Vitamin K source
|
dark greens
|
|
|
B1 sources (thiamin)
|
grains, wheat germ, pork, liver
|
|
|
B2 sources (riboflavin)
|
liver, kidney, meat, milk
|
|
|
B3 sources (Niacin)
|
protein, peanuts
|
|
|
B6 sources
|
meat, wheat, corn, yeast, pork, liver
|
|
|
B12
|
Liver, meat, milk
|
|
|
Vitamin C sources
|
citrus, potatoes, papaya, dark green and yellow veggies
|
|
|
Calcium sources
|
milk products, legumes, leafy veggiesq
|
|
|
Phosphorus sources
|
meat, poulty, fish, eggs, processed foods
|
|
|
Iron sources
|
organ meats, egg yolk, fish
|
|
|
Magnesium sources
|
ALL FOODS
|
|
|
Zinc sources
|
meat, liver, eggs
|
|
|
Iodine sources
|
seafood, iodized salt
|
|
|
fluorine sources
|
soil, water
|
|
|
copper sources
|
liver, kidney, shellfish
|
|
|
potassium sources
|
fruits, veggies, meat
|
|
|
Onset of Staph
|
1-7 hours
|
|
|
Onset of C botulism
|
4-36 hours
|
|
|
Onset of C perfringens
|
8-18 hours
|
|
|
onset bacillus cereus
|
30 minutes to 15 hours
|
|
|
onset streptococcus
|
2-60 hours
|
|
|
onset c jejuni
|
1-7 days
|
|
|
onset vibrio
|
4-96 hours
|
|
|
onset shigella
|
12-50 hours
|
|
|
sources of staph
|
reheated foods, meat, poultry, eggs, milk
|
|
|
sources of c. botulism
|
low acid foods, canned foods, vacuum packed, smoked/salted fish, good root veggies held too long
|
|
|
sources of c. perfringens
|
"cafeteria bug", meats, soups, stews, gravies, casseroles,
|
|
|
sources of bacillus cereus
|
rice products, starchy foods, casseroles, sauces, puddings, soups,
|
|
|
sources of streptococcus
|
raw/undercooked foods
|
|
|
sources listeria
|
hot dogs, lunch meats, cold cuts, coleslaw, raw milk, soft cheese
|
|
|
sources c jejuni
|
raw/undercooked poultry, raw milk, raw veggies
|
|
|
sources vibrio
|
seafood
|
|
|
sources shigella
|
salads (chicken, tuna), raw veggies, watermelon
|
|
|
sources Ecoli
|
raw beef, uncooked fruit/veggies, raw milk, unpasteurized apple juice
|
|
|
How do you calculate mEq?
|
milligrams divided by atomic weight x valence
|
|
|
How many mEq are in 2000 mg calcium?
|
100
|
|
|
What is agricultural and food biotechnology?
|
process of modifying foods technologically or genetically tomake them healthier
|
|
|
How many mEq in 2000 mg sodium?
|
86
|
|
|
How many mEq in 2000 mg Potassium?
|
51
|
|
|
How many mEq in 2000 mg Chlorine?
|
56.5
|
|
|
What is a deck oven?
|
Units stacked to save space, good when production is high and space is limited
|
|
|
What is a convection over?
|
uses a fan for circulation and the heat is more evenly distributed, More quantity, lower temp, less time
|
|
|
Rotary/reel/revolving tray?
|
Food is in motion while in the over, large oven baking
|
|
|
Tilting skillet
|
very versatile, can serve as over, fry pan, kettle etc
|
|
|
What is the most energy efficient way to cook?
|
steam cooking
|
|
|
How many PSI is for a regular steamer?
|
5-8
|
|
|
How many PSI for high pressure steamer?
|
15
|
|
|
What is the benefit of a high pressure steamer?
|
very fast, even cooking, better quality
|
|
|
Wagner Act
|
guaranteed right to organize and join labor unions
|
|
|
Taft Hartley Labor Act
|
Balances power of labor and management, specifically unfair labor practices of a union; pro management
|
|
|
Landrum-Griffin
|
bill of rights for union
|
|
|
EEO Act
|
prevents discrimination based on race, color, religion, sex, etc
|
|
|
Fair Labor Standards Actr
|
Sets minimum wage, time 1/2 for overtime work
|
|
|
ADA act
|
must provide "reasonable accomodations." Remove barriers, widen doors, etc. Aisles must be 36". Doors 32"
|
|
|
What is a job analysis?
|
studies all aspects of a job to collect data for a job description
|
|
|
what is a job description?
|
Reflect required skills and responsibilities, matches applicants to a job
|
|
|
what are statutory benefits?
|
payment required by law to ensure income in event of unemployment, injury or death
|
|
|
what are compensatory benefits?
|
Benefits or pay for time not worked
|
|
|
what are supplementary benefits?
|
life and health insurance benefits
|
|
|
what is a union shop?
|
you must join the union
|
|
|
what is a closed shop?
|
must be a member of a union first
|
|
|
what is open shop
|
can join union or not join the union
|
|
|
which stops are illegal in the public sector?
|
union shop and closed shop
|
|
|
what is an agency shop?
|
all workers have to pay an agency fee but are not required to join the union
|
|
|
what is a union steward?
|
representative for the union
|
|
|
what is the first step in bargaining?
|
mediation?
|
|
|
last step in bargaining?
|
arbitration; decision is usually final!
|
|
|
Class A fire and its symbol
|
Combustible stuff like paper and wood; triangle with capital A
|
|
|
Class B fire and symbol
|
grease; square with a capital B
|
|
|
Class C fire; symbol
|
electrical; circle capital C
|
|
|
What is in a class A extinguisher?
|
water, pressure, multipurpose dry chemical
|
|
|
Class AB extinguisher
|
Aqueous film -forming foam. dry chemicals, CO2
|
|
|
BC extinguisher
|
includes dry chemicals and carbon dioxide
|
|
|
ABC extinguisher
|
multipurpose dry chemicals
|
|
|
What is the order for hand washing dishes (steps)
|
pre rinse, wash, rinse, sanitize, air dry
|
|
|
When chemically sanitizing, how many PPM are used for chlorine?
|
50ppm
|
|
|
When chemically sanitizing, how many PPM are used for iodine?
|
12.5ppm
|
|
|
When chemically sanitizing, how many PPM are used for quaternary ammonia?
|
220ppm
|
|
|
quarry or clay tiles are used where?
|
in kitchens
|
|
|
terrazzo, rubber or asphalt tiles are used in
|
dining rooms
|
|
|
what does "gauge" mean?
|
the thickness of a metal, lower gauge means thicker metals
|
|
|
what piece of kitchen equipment can be used for used for braising, boiling, grilling, or stewing
|
tilting skillet pan
|
|
|
what is a job analysis?
|
obtaining information about a job by establishing what the duties and tasks are
|
|
|
what is a job specification?
|
minimum skills needed to do the job
|
|
|
Privacy Act 1974
|
Can inspect personal personnel record at any time
|
|
|
agency shop –
|
non-union employees must pay a fee to have the union represent them
|
|
|
closed shop –
|
illegal practice in which employees must be a union member prior to employment
|
|
|
union shop
|
any hired employee must join union after a period of time
|
|
|
open shop
|
not required to join union
|
|
|
what is a revenue budget?
|
Estimates sales
|
|
|
What is an operational budget?
|
Guides day to day operations...all things needed for day to day operations (china, silverware, electricity etc)
|
|
|
Capital budget
|
- foundation for growth, repairs, etc.; may include building or facility repairs or expansion; based on capital expenditures; Examples of capital budget line items include replacement of foodservice equipment and expansion of kitchen space to include a prep area.
|
|
|
Incremental budget -
|
based on last year's budget; specific amount is added to cover inflation
|
|
|
Zero-based budget -
|
unds allocated by justification of continuation of activities or beginning new activities
|
|
|
R.O.I. Return on Investment
|
- the amount received in excess of the original investment. expressed as a percentage
|
|
|
Balance Sheet:
|
Statement of Assets, Liabilities, and Equity.
|
|
|
Income Statement:
|
Statement of Revenue minus Expenses for a period of time
|
|
|
Net Income:
|
Revenue - Expenses
|
|
|
Gross Profit:
|
Gross Profit = Sales Revenue - Cost of Goods Sold Net sales minus cost of goods sold equals gross profit.
|
|
|
Prime Cost:
|
Raw Material + Labor (i.e. Food & Beverage + Labor = Prime Cost)
|
|
|
Assets = ____ + ______
|
Assets = Liabilities + Equity.
|
|
|
Operational budget is the foundation of planning and control; includes revenue and costs.
|
Operational budget is the foundation of planning and control; includes revenue and costs.
|
|
|
Master budget includes operational, capital, revenue, and cash flow budgets; estimated profit is provided as well.
|
Master budget includes operational, capital, revenue, and cash flow budgets; estimated profit is provided as well.
|
|
|
incremental budget
|
Incremental budget is a budget based on last year's budget; specific amount is added to cover inflation.
|
|
|
Performance budget is a budget in which preference is given to which exceed projections for generation of sales.
|
Performance budget is a budget in which preference is given to which exceed projections for generation of sales.
|
|
|
The sales made from a catering service after paying all expenses is reflected in ______
|
profit margin
|
|
|
The 4 steps of preparing a budget are: 1. Develop a sales budget with an estimate of revenue, 2. Develop an expenditure budget, 3. Develop a cash budget including sales and expenditures, 4. Develop a capital budget.
|
The 4 steps of preparing a budget are: 1. Develop a sales budget with an estimate of revenue, 2. Develop an expenditure budget, 3. Develop a cash budget including sales and expenditures, 4. Develop a capital budget.
|
|
|
what are the four Ps of marketing?
|
product, place, promotion, price
|
|
|
Canned foods should be used within ____ months
|
12
|
|
|
Common gauge for foodservice equipment is 10-14.
|
Common gauge for foodservice equipment is 10-14.
|
|
|
Space recommendations: main aisle – ___ft; aisles between workspaces - ___ ft.
|
5 feet, 3 feet.
|
|
|
#7 – ____ finish
|
glossy
|
|
|
Herzberg's Two-Factor Theory
|
employees are motivated by increased amounts of responsibility, recognition
|
|
|
One weekly FTE relief worker can cover ____ FTEs regular days off.
|
2.5
|
|
|
McClelland's theory of management
|
achieve , power , and affiliation
|
|
|
quality circle
|
small group of employees who participate in quality improvement projects to problem solve
|
|
|
Management by Objectives (MBO)
|
managing people by planning goals and evaluating often; designed to improve motivation by including employee in decision process
|
|
|
Mary Parker Follet leadership style?
|
leadership based on knowledge, not just power
|
|
|
Theory X
|
workers don't want to work and will avoid when possible. their motivation is fear
|
|
|
Theory Y
|
workers inherently like working and get personal satisfaction from it
|
|
|
Operational budget is the foundation of planning and control; includes revenue and costs.
|
Operational budget is the foundation of planning and control; includes revenue and costs.
|
|
|
Master budget includes operational, capital, revenue, and cash flow budgets; estimated profit is provided as well.
|
Master budget includes operational, capital, revenue, and cash flow budgets; estimated profit is provided as well.
|
|
|
incremental budget
|
Incremental budget is a budget based on last year's budget; specific amount is added to cover inflation.
|
|
|
Performance budget is a budget in which preference is given to which exceed projections for generation of sales.
|
Performance budget is a budget in which preference is given to which exceed projections for generation of sales.
|
|
|
The sales made from a catering service after paying all expenses is reflected in ______
|
profit margin
|
|
|
The 4 steps of preparing a budget are: 1. Develop a sales budget with an estimate of revenue, 2. Develop an expenditure budget, 3. Develop a cash budget including sales and expenditures, 4. Develop a capital budget.
|
The 4 steps of preparing a budget are: 1. Develop a sales budget with an estimate of revenue, 2. Develop an expenditure budget, 3. Develop a cash budget including sales and expenditures, 4. Develop a capital budget.
|
|
|
what are the four Ps of marketing?
|
product, place, promotion, price
|
|
|
Canned foods should be used within ____ months
|
12
|
|
|
Common gauge for foodservice equipment is 10-14.
|
Common gauge for foodservice equipment is 10-14.
|
|
|
Space recommendations: main aisle – ___ft; aisles between workspaces - ___ ft.
|
5 feet, 3 feet.
|
|
|
Henry Fayol management theory
|
management is based on tasks, structure and authority...tight spans of control
|
|
|
PERT (Program Evaluation and Review Technique)
|
Similar to Critical Path Method; involves planning, scheduling and controlling technique and incorporates a network model to show activities; includes a sequence of steps or events to complete a task.
|
|
|
Gantt chart
|
horizontal incremental timeline with tasks presented vertically on a chart. Easier than PERTeasier to read than PERT, but more simplistic. Another criticism of Gantt charts is that they may not identify tasks that are throwing off the rest of the schedule.
|
|
|
Process Control Chart -
|
an analysis of the breakdown of a job.
|
|
|
Omnibus Budget Reconciliation Act of 1987
|
directed towards nursing home reforms to ensure employees aid in autonomy and independence of residents
|
|
|
Fredrick Taylor's approach of scientific management
|
includes the notion of 1 right way to do things and motivation through money.
|
|
|
9. A patient taking phenytoin may experience which of the following?
INCORRECT a. decreased vitamin B2 and B6 levels b. decreased magnesium and folate levels c. decreased serum magnesium and calcium levels d. decreased serum calcium and folate levels |
d. decreased serum calcium and folate levels
|
|
|
11. A woman has a mean corpuscular volume (MCV) of 107. What might this indicate?
a. Iron deficiency b. Normal levels c. B12 deficiency d. Malabsorption |
c. B12 deficiency
|
|
|
19. A patient taking Parnate is referred to you to learn more about food medication interactions. Which of the following food modification recommendations do you make based on her food frequency questionnaire?
INCORRECT a. choose poached salmon filet instead of smoked salmon b. choose mixed berries instead of grapefruit sections c. choose iceberg lettuce instead of spinach leaves d. choose low sodium tomato sauce instead of regular tomato sauce |
a. choose poached salmon filet instead of smoked salmo
|
|
|
3. The National Academy of Sciences developed which of the following?
INCORRECT a. BEE b. Harris Benedict c. EER d. indirect calorimetry |
c. EER
|
|
|
25. What percentage of protein is the Daily Value for protein based on?
a. 15% b. 10% c. 20% d. 12% |
10
|
|
|
#1 finish
|
dull, rough
|
|
|
#2b
|
full finish, bright
|
|
|
#2d
|
full finish, dull
|
|
|
#4
|
standard for foodservice
|
|
|
# #6
|
soft finish
|
|
|
#7
|
glossy finish
|
|
|
5. Which of the following provides estimated profit?
INCORRECT a. chief budget b. operational budget c. revenue budget d. master budget |
d) master budget . Master budget includes operational, capital, revenue, and cash flow budgets; estimated profit is provided as well.
|
|
|
27. Which type of flooring might be common in storage rooms?
INCORRECT a. concrete b. clay tiles c. rubber tiles |
concrete
|
|
|
Calcium lactate and calcium sorbate both function as:
1. flavor enhancer 2. preservative 3. antioxidant 4. emulsifier |
2. preservative
|
|
|
____ is the outer coating of the grain. The ____ is the smallest inner part and contains unsaturated fat, protein, iron and vitamins.
|
Bran; germ
|
|
|
Pectic substances or pectin act as the intercellular cement in fruits.
|
Pectic substances or pectin act as the intercellular cement in fruits.
|
|
|
___, ____. ____,_____are the top 4 food additives used in the U.S.
|
Sugar, salt, corn syrup and dextrose are the top 4 food additives used in the U.S.
|
|
|
Scoop sizes are based on scoops per quart ( 32 ounces). 32/8 =4 ounces
|
Scoop sizes are based on scoops per quart ( 32 ounces). 32/8 =4 ounces
|
|
|
Using the information in question #10,(16.85 raw food cost, what is the selling price per serving if the lasagna recipe yields 24 servings, the markup factor is 2.5, and the cafeteria serves 300 customers at lunch?
|
1.75
|
|
|
#
Small frequent meals including an evening snack should be encouraged in patients with alcoholic liver disease because: 1. X Branched-chain amino acid formulas are necessary, and may be unpalatable. . 2. X Tolerance of animal protein is improved with 5-8oz meat portions distributed frequently throughout the day. 3. X Gastric distention from large meals can rupture esophageal varices. 4. Poor Liver glycogen stores cause an inability to maintain normoglycemia. |
4. Poor Liver glycogen stores cause an inability to maintain normoglycemia.
|
|
|
Half-normal saline is appropriate for patients who need cellular hydration because of conditions such as diabetic ketoacidosis or a diuretic.
|
Half-normal saline is appropriate for patients who need cellular hydration because of conditions such as diabetic ketoacidosis or a diuretic.
|
|
|
_____ is inactivated by the chelation of calcium, therefore it is recommended not to be taken with milk and milk product
|
tetracycline
|
|
|
____ is a hormone that stimulates secretion of gastric acid by the stomach.
|
Gastrin
|
|
|
Corrected calcium = ______
|
Serum calcium + [0.8 x (4.0 - serum albumin)],
|
|
|
NPH insulin is ____ acting
|
long
|
|
|
scoop size indicates the number of servings in 1 quart (32 oz). 32 oz/8 = 4 oz or 1/2 cup.
|
scoop size indicates the number of servings in 1 quart (32 oz). 32 oz/8 = 4 oz or 1/2 cup.
|
|
|
A #10 can yields approximately ____ cups or . It weighs ______
|
12-13 cups; 6-7lbs
|
|
|
What is shear value?
|
tests meat tenderness
|
|
|
Total pounds of food stored/15 = space required in cubic feet
|
Total pounds of food stored/15 = space required in cubic feet
|
|
|
Labor costs are general what percent of a foodservice budget?
|
50-60
|
|
|
#
Foods labeled as "clean foods" must have all of the following characteristics except: 1. X be washed and ready to serve 2. X be free of genetically modified organisms 3. X have no preservatives or additives 4. X be organic |
1. X be washed and ready to serve
|
|
|
what is a portion factor?
|
The portion factor is the actual number of servings per pound
|
|
|
Free on board
|
buyer responsible for goods as soon as they are loaded
|
|
|
#
Oliguria is defined as urine output 1. Over 500 ml per day 2. Less than 100 ml per day 3. 100-500 ml per day 4. No urine production at all |
3. 100-500 ml per day
|
|
|
#
An infant who is described as low-birthweight usually weighs approximately how many grams? 1. X 1500 to 2500 2. X 2501 to 3000 3. X 3001 to 3500 4. X 3501 to 4000 |
1. X 1500 to 2500
|
