Term
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Definition
| food prepared away from home |
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Term
| restaurant, healthcare, education, employee feeding, transport, recreation, military. what are these examples of? |
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Definition
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Term
| three groupings of foodservice establishments |
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Definition
| commercial (restaurants), on-site (some healthcare, education), and military (only with national restaurant association) |
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Term
| What are food contract companies? Give examples |
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Definition
| Companies that manage services for another company. Sodexo, aramark, compass group. |
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Term
| collection of interrelated parts or subsystems unified by design to obtain one or more objectives |
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Definition
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Term
| Implications of a system include: |
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Definition
| designed to accomplish an objective, has an established arrangement, interrelationships exist among parts, and the whole is more important than the parts. |
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Term
| human, physical, or operational resources required to accomplish the objectives of the system |
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Definition
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Term
| what is the output of a system? |
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Definition
| products and services that result from transforming the input |
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Term
| meals, customer satisfaction, employee satisfaction, and financial accountability are examples of what? |
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Definition
| outputs of the systems approach model |
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Term
| the action or activity used to change inputs to outputs is |
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Definition
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Term
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Definition
| purchase, production, sanitation, service |
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Term
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Definition
| plan, organize, staffing, leading, controlling |
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Term
| decisions, communication, balance are examples of what transformation section of the systems approach model? |
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Definition
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Term
| What are the controls of the systems approach? |
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Definition
| guidance - Plans (goals, policies, menu), programs (quality assurance), law/reg’s |
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Term
| Records, forecasting and personnel records are part of what systems approach? |
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Definition
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Term
| What are the 3 characteristics of systems? |
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Definition
| Interdependency, interface, equifinality (equal results with changed input and transformation) |
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Term
| what is the control of the foodservice model? |
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Definition
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Term
| What is quality assurance? |
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Definition
| a process used to ensure a prticular level of quality or to improve quality over time. |
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Term
| Features and characteristics of a product or service that bears on its ability to satisfy a customers given needs |
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Definition
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Term
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Definition
| joint commission on accreditation of healthcare organizations |
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Term
| NACUF (no accreditation authority) |
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Definition
| national association of college and university foodservices |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| worldwide standards that must be met |
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Term
| when were quality assurance programs established? |
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Definition
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Term
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Definition
| quality assessment improvement |
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Term
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Definition
| continuous quality improvement |
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Term
| JCAHO 10-step quality assurance process |
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Definition
1) assign monitor/eval responsibility
2) delineate scope of care
3) ID most important care aspects
4)ID indicators/criteria for monitoring care.
5)establish thresholds
6) monitor important care aspects, collect, and organize data
7) eval care when thresholds are met
8) take actions to make it better
9) assess effectiveness of actions & document improvements
10) communicate results to relevant parties |
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Term
| restaurant-style menu is a: |
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Definition
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Term
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Definition
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Term
| systematic method of menu planning |
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Definition
| entrees (lunch/dinner), starch, vegetable/fruit, soup, salad, breads, desserts, breakfasts, beverages. |
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Term
| What is the order from raw ingredients to table of food production? |
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Definition
| procurement - production - hot transportation - hot holding - chilling/shilled storage - bulk reheating - meal assembly - transportation - meal reheating |
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Term
| advantages of a ready-prepared foodservice system (3) |
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Definition
| decreased labor costs, quality/quantity control, nutrient retention |
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Term
| disadvantages of a ready-prepared foodservice system |
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Definition
| need lots of cold space, special equipment, food safety, recipe modification (starches) |
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Term
| if one schools cooks all the food for an entire school system, it is a _____ , and the foodservice system is called a _______ |
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Definition
| satellite service center, central commissary |
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Term
| Advantages of a central commissary system include: |
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Definition
| decreased labor/equipment costs, decreased food cost, quality control |
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Term
| disadvantages of a central commissary system include: |
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Definition
| transport cost/problems, holding of food |
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Term
| an example of assembly/serve is ____ |
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Definition
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Term
| front of the house includes: |
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Definition
| service, customer seating, the line |
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Term
| 8 sections of the back of the house |
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Definition
| receiving - loading dock, dry and low temp storage, cold food prep, hot food prep, dishroom, pots/pans room, bakery, tray line |
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Term
| the location of work spaces in a kitchen lends itself to ____ |
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Definition
| a straight flow of ingredients |
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Term
| the flow of ingredients in a kitchen looks something like this |
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Definition
| receive>salad bar>soup>hot>dishes>serve |
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Term
| How thick is a quarry floor? |
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Definition
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Term
| Four common types of flooring in a commercial kitchen are: |
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Definition
| quarry, epoxy, cement, tile |
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Term
| Three common types of walls in a commercial kitchen are |
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Definition
| glazed tiles, enamel paint, vinyl |
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Term
| secondary ceilings below the main ceiling are called |
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Definition
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Term
| Light intensity is measured in: |
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Definition
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Term
| What lighting is needed for dry storage? food prep? |
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Definition
| ten foot candles for dry storage, fifty for food prep |
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Term
| What pace is air exchanged in ventilation systems of a kitchen? |
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Definition
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Term
| thicknesses of countertops are measured by ____ |
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Definition
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Term
| thicknesses of countertops are measured by ____ |
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Definition
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Term
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Definition
| example: 2/10 net 30. two percent discount on total cost if paid in ten days, with 30 days to make the payment discount or not. |
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Term
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Definition
| hazard analysis and critical control points |
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Term
| Four factors in selection of a distributor |
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Definition
| type of product/location, svc's provided, general operation, price of food |
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Term
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Definition
| Places will pay less for the same case of food based on their level. Level is based upon the quantities bought, profit v. nonprofit, and negotiations. |
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Term
| An example of an independent purchasing pattern is: |
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Definition
| a department buying their own food |
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Term
| A purchsing department buying everything is an example of a _____ purchsing pattern |
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Definition
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Term
| If goods go straight from truck to production, it is an example of a _____ purchasing pattern |
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Definition
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Term
| 11-Step Purchasing Process |
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Definition
1) review menu/forecast - how many servings?
2) review standardized recipes - what to order?
3) review spec's - type of bean, fat ratio of meat, etc.
4) determine amt needed
5)check inventory - what do you have?
6)determine quantities to buy
7) purchase
8) receive
9) store
10) maintain inventory
11) use the food |
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Term
| Beef that is the ultimate in tenderness, juiciness, flavor, heavy marbling |
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Definition
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Term
| Beef with less marbling, still high quality |
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Definition
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Term
| Beef that is very uniform and leaner, lacks some juiciness and flavor |
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Definition
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Term
| Three grades of fresh fruits |
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Definition
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Term
| Three grades of fresh vegetables |
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Definition
| fancy, extra standard, standard |
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Term
| Grades of fresh fruits and vegetables |
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Definition
| Fancy, US #1, US extra #1 |
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Term
| Five grades of sysco foods |
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Definition
| supreme, imperial, classic, reliance, natural |
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Term
| Volume and use of a 303 can |
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Definition
| 2 cups, vegetables and fruit |
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Term
| Volume and use of a 2 1/2 can |
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Definition
| 3.5 cups, veg/fruit (crushed tom) |
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Term
| Volume and use of a #5 can |
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Definition
| 5.75 cups, juices (juicy juice) |
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Term
| Volume and use of a #10 can |
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Definition
| 12 cups, institutional fruit and veg |
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Term
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Definition
| must be a proper size in hospitals, especially when planning meals for diabetics |
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Term
| Do specifications have a price? |
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Definition
| No, you have to do the math. Per lb, case, carton, item, etc |
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Term
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Definition
| the juice to water ratio in juice |
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Term
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Definition
| north american meat processors |
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Term
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Definition
| institutional meat purchasing specifications |
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Term
| Removing the GI tract of fish is called |
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Definition
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Term
| When fished are dressed, they are ___ |
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Definition
| cut into sticks, like fishsticks |
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Term
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Definition
| pass light through the fish to find bones and worms. |
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Term
| checking deliveries to make sure everything is there is called |
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Definition
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Term
| in an ideal world, the _____ shouldnt be the _____ and the _____ should be knowledgeable |
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Definition
| purchaser, receiver, receiver |
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Term
| Temperature, ventilation, separation, and storage length of dry storage areas |
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Definition
T: 50-70 F
V: 50-60% H
Separate food from non-food
Time: 6 months |
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Term
| Low temp storage for meats, dairy, fruits and vegetables. Freezer temperatures for storage and processing. |
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Definition
M: 30-36F
D: 36-40F
F: 40-45F
Storage: -10-0F
Processing: -20F or lower |
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Term
| A record of raw material assets owned by the organization |
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Definition
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Term
| What is a physical inventory form and how many are there? |
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Definition
| It has a list of all the foods in storage, with one form for each place. (fridge, freezer, dry storage) |
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Term
| How often are physical inventories performed? |
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Definition
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Term
| a computer system of when and what has come in and out is called a ______ ___ ___ |
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Definition
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Term
| the actual purchase price is marked on ____ |
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Definition
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Term
| The average price of all cans commonly used with computer systems is the _____ _____ |
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Definition
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Term
| exchange or ownership of a product from the producer through the processor or manufacturer and the distributor to the customer |
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Definition
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Term
| wholesaler responsible for transferring products from the processor manufacturer to the supplier |
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Definition
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Term
| Who uses formal bids and what does it entail? |
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Definition
| massive institutions, anyone dealing with taxpayer money. A formal bid is when a sealed request is sent - it prevents companies from finding out what others are bidding and quoting a lower price. |
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Term
| Bids awarded per item are ____ _____ bids |
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Definition
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Term
| ____ _____ bids are the lowest grand total |
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Definition
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Term
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Definition
| bid with a company – cost of buying plus 5% profit margin (profit margin can vary with deal). This ensures a constant profit for the distributor. |
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Term
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Definition
| buying from one distributor. Contract promises that the buyer will only buy from that one company |
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Term
| if the size order is low, ____ cost is low but _____ cost is high |
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Definition
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Term
| ordering up-to-par level of goods |
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Definition
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Term
| the maximum is the ____ ____ and the minimum is the _____ when using plus inventory. |
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Definition
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Term
| When purchasing inventory, order up to maximum when.... |
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Definition
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Term
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Definition
| a plan for operating a business or institution expressed in financial terms |
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Term
| Four sources of income in foodservice are: |
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Definition
| client pays, government, insurance companies, business |
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Term
| Four sources of foodservice costs are ___; ___ and ____ are commonly 40-45% of total cost EACH. |
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Definition
| Labor, food, supply costs, and business. Labor and food. |
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Term
| The difference between departmental and institutional budgets are: |
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Definition
| departmental budgets are only costs - no revenue |
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Term
| A budget with the same alotted amount no matter how many people are served is a _____ budget, while a fluctuating amount related to the amount of perople served is called a ____ budget |
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Definition
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Term
| cost per meal is used predominately by _______ and _____ institutions, and the equation is: |
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Definition
| healthcare and educational, cost/meals = cost per meal |
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Term
| cost percentage is used predominately by ____ and the equation is: |
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Definition
| restaurants (and other cash operations), cost/revenue x 100 = cost percentage |
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Term
| the dollar value of food used, not purchased is: |
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Definition
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Term
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Definition
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Term
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Definition
| the people in a hospital bed at midnight |
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Term
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Definition
| cafe sales/meal equivalent |
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Term
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Definition
| Patient meals + café meals + Other meals |
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Term
| What is better, an actual that sticks with the CPM budgeted or an actual with a lower meal cost but a higher CPM? Why? |
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Definition
| Sticking with the CPM, because revenue will be higher. |
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Term
| Three objectives of food production: |
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Definition
| preparation of menu items in the needed quantities, with desired quality, at the appropriate cost |
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Term
| two examples of time series models are: |
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Definition
| moving average and exponential smoothing |
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Term
| an example of a causal model is ____ ____, and it would be used when: |
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Definition
| linear regression; people are predictable. y axis = item being forecasted, x axis = factor affecting forecasting. |
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Term
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Definition
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Term
| Information on production sheets include: |
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Definition
| daily info (date, place, meal), production information, forecasting information, and pre-preparation lists |
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Term
| the top section of a standardized recipe contains: |
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Definition
| name, total yield, portion size, baking time and temperature |
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Term
| the middle section of a standardized recipe contains: |
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Definition
| ingredients in order of use with corresponding procedure |
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Term
| the bottom section of a standardized recipe contains: |
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Definition
| variations, nutrition info, sanitation, servings, etc. |
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Term
| Pros of standardized recipes are: |
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Definition
| uniform, cost control, productivity of labor |
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Term
| cons of standardized recipes are: |
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Definition
| creativity loss, time for development, employees dont follow them |
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Term
| a set cart of all ingredients in the right amount for the recipe = |
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Definition
| centralized ingredient assembly |
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Term
| how much time is spent in pre-preparation of a recipe? |
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Definition
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Term
| pros to ingredient rooms/centralized ingredient assembly |
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Definition
| low labor cost, low food cost, efficiency |
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Term
| cons of ingredient rooms/centralized ingredient assembly |
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Definition
| staffing costs, equipment cost, space |
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Term
| transfer of heat through direct contact of one object or substance with another is _____. Examples are: |
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Definition
| conduction; grilling, broiling, frying, baking |
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Term
| distribution of heat by movement of liquid or vapor is ______; examples are: |
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Definition
| convection; grilling, broiling, frying, baking |
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Term
| generation of heat energy by wave action within an object is ______; examples are: |
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Definition
| radiation; infrared waves, microwaves |
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Term
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Definition
| use of electrical magnetic fields . example: pasta line at the dining hall. Induction excited the metal in a pan so the pan gets hot immediatelyand the food is cooked. |
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Term
| moist heat methods include: |
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Definition
| boiling, simmering, poaching, braising, steaming |
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Term
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Definition
| replaces pot on a stove. Only takes 4-5 minutes to boil water. There is a difference in the depth of the heating unit (called a jacket). |
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Term
| What is the significance of jacket sizes on a steam kettle? |
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Definition
| Full jacket is for sauces or things that need to be uniformly heated, partial is for things like boiling water. |
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Term
| steamer pressures. pressureless = ____, 5lbs pressure = _____, 10lbs pressure = _____. |
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Definition
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Term
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Definition
| roasting, baking, broiling, grilling, frying |
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Term
| Oven the size of small office. Food is put on trays and rotates around. Used at bakery at dining services |
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Definition
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Term
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Definition
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Term
| ovens typically used in a home |
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Definition
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Term
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Definition
| lots of shelving and a fan blowing so the air circulates and food can be cooked quickly. Used all the time in foodservice (cheap too) |
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Term
| How many tope can a range oven contain? |
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Definition
| 4. open burners (electric/gas), closed (solid top), grill (griddle), deep-fat fryer) |
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Term
| convection oven plus steamer plus pressure, or any variation of that |
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Definition
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Term
| range, griddle, and kettle. Very widely used. Electric frying pan, deep and wide to mass cook food (brown meat, scramble eggs) |
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Definition
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Term
| production sheets are divided into: |
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Definition
| meals of the day and sections of the kitchen |
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Term
| the linear regression forecasting method is part of the ______ forecasting model |
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Definition
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Term
| a hospital served 2,200 meals thursday. If the census was 425 and the meq is 3.50, how many meals were served in the cafeteria? |
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Definition
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Term
| this forecasting method uses values for at least 2 causes to predict the quantity of food to prepare |
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Definition
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Term
| friction that can occur between two subsystems working together closely is called |
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Definition
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Term
| the special diet menu of a hospital is called a |
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Definition
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Term
| the main purchasing department in a hospital also purchases food for the dietary deptartment. What kind of purchasing is this? |
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Definition
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Term
| this is the textbook name for the forecasting method that employees guess how much food to prepare |
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Definition
| visionary forecast (naive) |
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