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157 Cards in this Set
- Front
- Back
C1 - SG Q1 - Can you list and describe all the commercial market segments? |
Can you list and describe all the commercial market segments? PAGE 1-3 [on Mid-Term] ---- 1. Quick Service Restaurants 2. Bars & Taverns 8. Recreation |
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C1 - SG Q1 - Can you list and describe all the institutional market segments? |
Can you list and describe all the institutional market segments? PAGE 1-3 [on Mid-Term] ---- 1. Business & Industry |
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Name three ways that commercial restaurant segments can be categorized or sub-divided. PAGE 1-4 ---- 1. Ownership—Independent, franchisee-owned, corporate (store)-owned |
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In what institutional segments are contract management firms most dominant? PAGE 1-6 ---- Business and Industry |
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List all the industry mega-trends and how they will impact all foodservice operators in the years to come. PAGE 1-9 [on Mid-Term] ---- 1. Labor issues-good help hard to find
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Name some of the current operator segment trends and how they will impact their respective E & S purchases. PAGE 1-11, 1-12 ---- Quick Service Restaurants Recreation Hotel & Motel Foodservice Supermarkets Convenience Stores Other Retailers |
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Identify the five basic reasons for equipment or supplies purchases. PAGE 1-13 ---- 1. New Construction |
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Name the four characteristics of the Commercial Segment of the foodservice Industry? PAGE 1-3 [on Mid-Term] ---- 1. National & Regional chains dominate
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What are the characteristics of the institutional or non-commercial segment? PAGE 1-3 [on Mid-Term] ---- 1. generally encompass non-profit organizations
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What does NAFEM stand for? PAGE 1-13 [on Mid-Term] ---- North American Association of Food Equipment Manufacturers |
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What major segment of the food service industry experienced major growth immediately after the conclusion of the Second World War? PAGE 2-2 [on Mid-Term] ---- C) Business and Industry (B&I) Segment [due to move from rural to urban] |
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Name three alternative retail venues: PAGE 1-6 [on Mid-Term] ---- 1. White tablecloth dining in some upscale department stores |
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How did the channels of distribution begin or, what are the origins of the foodservice industry? PAGE 1-1 ---- Egyptian trade routes |
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What are some of the major advantages and disadvantages of a manufacturer using independent sales representatives to sell its products? PAGE 2-3 ---- 1. Are independent organizations, not direct employees of the manufacturer 2. Commissions/allowances paid by the manufacturer are variable costs 3. Rep "groups" have numerous outside sales people 8. Rep org must pay for all of the expenses of operating their business
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Why has the traditional role of the E&S dealer changed over the past few decades? PAGE 2-10/2-11 ---- 1. Competition 2. Buying Group Growth 3. Maturing of Industry 4. Credit/Leasing 5. Showroom 6. Internet |
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What services does a dealer buying group provide for member dealers? PAGE 2-6 1. Banding together |
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What functions does a dealer/fabricator typically perform for a regional or national restaurant chain? PAGE 2-8 ---- 1. Purchasing of all "buy-out" E&S items for a new installation or kitchen renovation |
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Why would a manufacturer secure the services of a regional stocking distributor as opposed to using an independent manufacturers’ sales representative? PAGE 2-5 ---- 1. Take title and stock the the product.
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What is the key difference between a broadline distributor and an equipment and supplies dealer? PAGE 2-7 ---- They sell food (typically 2-5% is equipment) |
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What are some of the primary roles or functions of a foodservice design consultant? PAGE 2-11 ---- 1. Analysis of potential costs and savings from proper layout, equipment spec and design efficiencies |
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What is selective distribution? PAGE 2-10 ---- Limit the number of dealer/distributor "partners" selling their product. The objective is to focus training and promotional dollars on the strongest dealers in each key market area. |
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Define: Channels of distribution PAGE 2-1 [on Mid-Term] ---- Marketing term that is used to describe the way products make their way from the manufacturer to the ultimate end user |
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List the four types of companies responsible for getting the products from the Manufacturer to the end users: PAGE 2- [on Mid-Term] ---- 1. E&S Dealer 2. Fabricator Dealers 3. Broadline Distributors 4. Service Agencies
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What is the key difference between a broadline distributor and an equipment and supplies dealer? PAGE 2-7 [on Mid-Term] ---- Broadline dealers sell food and paper supplies (2-5% of annual sales in equipment) |
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Why have "stocking distributors"? PAGE 2-5 [on Mid-Term] ---- 1. They take title of the goods they are representing/selling |
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- MAFSI - FEDA - FCSI - CFESA |
What groups are these linked to: PAGE 2-10 [on Mid-Term] ---- - MAFSI - Manufacturer's Agents/Sales Rep - FEDA - Dealers - FCSI - Facility Design Consultants - CFESA - Service Agencies |
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List the five players of the Product Distribution Network: PAGE 2-2 [on Mid-Term] ---- 1. Stocking distributors 2. Equipment & Supply Dealers |
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What are the “five Ms” of the foodservice facility design process and explain their importance from an operator’s perspective. PAGE 3-1 [on Mid-Term] ---- 1. Menu
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What are the various components of a comprehensive feasibility study and why is it so critical for prospective operators to conduct such a study? PAGE 3-4/3-5 --- Analysis of |
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What are the various stages of the design process and what are some of the critical functions that take place on each? |
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What are the various types of specifications used by foodservice design consultants and what is the purpose of each?
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C3 - SG Q5 - What are the ten basic components of equipment specifications? |
What are the ten basic components of equipment specifications? |
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C3 - SG Q6 - Identify the six basic principles of good foodservice design, and some of the critical components of each. |
Identify the six basic principles of good foodservice design, and some of the critical components of each. |
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What are some of the human engineering concerns that foodservice design consultants need to consider when designing a foodservice facility? |
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What are the 5 "M's" of successful foodservice operations? PAGE 3-1 ---- 1. Menu |
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Name the nine phases of the design process [on Mid-Term] ---- 1. Initial contact and proposal |
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Name the ten elements on a standard specification sheet for equipment: [on Mid-Term] ---- 1. Item number 6. Description 7. Utility Requirements 8. Accessories 9. Approvals 10. Other Notes |
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What is the best flow of material & personnel in a foodservice facility? [on Mid-Term] ---- 1. Receiving area |
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What are the six basic principles of design? [on Mid-Term] ---- 1. Flexibility and modularity built into it. |
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What is the ideal humidity level within a food service facility? PAGE 3-15 [on Mid-Term] ---- Ideal humidity levels within a foodservice facility should be in the range of 40 to 45%. |
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The aisle width needed for a double aisle with protruding equipment is: CHART, PAGE 3-15 [on Mid-Term] ---- Double aisle with protruding equipment 4.5 to 5.5 feet |
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Name the five primary factors when designing for human engineering: PAGE 3-14 [on Mid-Term] ---- 1. Proper levels of temp and humidity;
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What are some of the major problems that can occur when hard water is present in a foodservice establishment? |
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C4 - SG Q2 - What types of systems are available to help treat water-related problems? |
What types of systems are available to help treat water-related problems? |
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Why is it important to ensure that sufficient water pressure is present? |
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C4 - SG Q4 - What are some of the key issues related to heating of water? |
What are some of the key issues related to heating of water? |
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C4 - SG Q5 - What are some of the primary sources of steam in the foodservice industry? |
What are some of the primary sources of steam in the foodservice industry? PAGE 4-5 ---- 1. Piped in and purchased from a utility
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What are the potential consequences of not matching equipment’s electrical rating with that of the available power? |
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C4 - SG Q7 - What is the correlation between total gas requirements and pipe sizing? |
What is the correlation between total gas requirements and pipe sizing?
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What are some of the critical points an operator should consider when comparing gas and electric powered equipment?
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What are the advantages of using quick-disconnect fittings and caster-mounted equipment? |
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List the four primary utilities used in the foodservice industry: [on Mid-Term] ---- 1. Water |
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Proper water pressure is a major concern for what piece of equipment? [on Mid-term] ---- Dishwasher |
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C4 - Test Q3 - One Bhp is equivalent to ________ of electricity power input or _______ BTUs of gas. |
One Bhp is equivalent to __10kw__ of electricity power input or __34,000__ BTUs of gas. [on Mid-Term] |
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C4 - Test Q4 - Problem #2 |
Problem #2 --- Electric Appliance |
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C4 - Test Q5 - Utilities Calculation Problems (round up to nearest whole number): Problem #1 Step Rate Schedule for Electric Utility First 5,000 - $0.15 Next 56,000 - $0.08 Over 61,000 - $0.05 What is the total cost for 69,750 kWh |
Utilities Calculation Problems [on Mid-Term] ---- What is the total cost for 69,750 kWh? 5,000 x $0.15 = $750.00 56,000 x $0.08 = $4480.00 8,750 x $0.05 = $437.50 Total = $5667.50 |
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What are the primary reasons for the design and installation of a ventilation system? |
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What is the difference between a type I and type II hood?
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What are the basic hood styles that are available? |
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What are the basic types of grease extraction methods used in type II hoods?
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What are some of the key factors associated with determining the proper exhaust flow rates for hoods and ventilation systems? |
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C5 - SG Q6 - What are ventless hoods and where are they typically used? |
What are ventless hoods and where are they typically used?
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C5 - SG Q7 - What methods do ventless hoods use to remove effluent from the air? |
What methods do ventless hoods use to remove effluent from the air? |
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Is halon gas still used in exhaust hood fire prevention systems?
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What are the advantages of using quick-disconnect fittings and caster-mounted equipment? |
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Name the 6 basic hood styles. [on Mid-Term] ---- 1. Wall mounted Canopy |
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What are the two types of hoods? [on Mid-Term] ---- 1. Type I - Grease laden
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C5 - Test Q3 - What are the grease removal devices. |
What are the grease removal devices. [on Mid-Term] ---- 1. Baffle filter
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C5 - Test Q4 - Name the six primary purposes of using a hood. |
Name the six primary purposes of using a hood. [on Mid-Term] ---- 1. To remove heat, grease, odor, smoke, steam and flue gas from working kitchen
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List the five things to consider when determining exhaust flow rates. [on Mid-Term] ---- 1. Style of equipment
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List the seven areas to use a ventless hood [on Mid-Term] ---- 1. High rise buildings 6. Supermarkets
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What methods do ventless hoods use to remove effluent from the air? [on Mid-Term] ---- 1. Mechanical filtration (paper, fiberglass, or Charcoal filters)
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Halon gas is still used in exhaust fire suppression systems [on Mid-Term] ---- False (Also, Halon does not affect a T-1000 when raiding Cyberdyne Systems) |
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You can design a hood properly without taking into consideration the facility heating, ventilation and air conditioning as well as the cooking equipment that will go under the hood [on Mid-Term] ---- False |
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The eye brow hood can be used with which of the following equipment? [on Mid-Term] ---- |
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The typical over hang requirements for a wall mounted canopy hood is: [on Mid-Term] ---- c. End 6” front 12” rear 0”
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Why is safety such a major issue in the foodservice industry with respect to equipment? |
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C6 - SG Q2 - What are some of the major goals and objectives of the NSF? |
What are some of the major goals and objectives of the NSF?
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C6 - SG Q3 - What types of testing and certification services are provided by UL? |
What types of testing and certification services are provided by UL?
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C6 - SG Q4 - Who is ETL and what testing and certification services do they provide? |
Who is ETL and what testing and certification services do they provide?
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C6 - SG Q5 - What is the significance of approval agencies “follow-up” service programs with equipment manufacturers? |
What is the significance of approval agencies “follow-up” service programs with equipment manufacturers?
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C6 - SG Q6 - What are the CE requirements for North American foodservice equipment manufacturers wanting to do business in Europe? |
What are the CE requirements for North American foodservice equipment manufacturers wanting to do business in Europe?
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C6 - SG Q7 - What equipment product categories are currently covered by the EPA’s ENGERGY STAR program? |
What equipment product categories are currently covered by the EPA’s ENGERGY STAR program?
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C6 - SG Q8 - Is halon gas still used in exhaust hood fire prevention systems? |
Is halon gas still used in exhaust hood fire prevention systems?
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What did NSF International formerly stand for? [on Mid-Term] ---- |
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What are the three primary purposes for NSF listings in the foodservice industry? [on Mid-Term] ---- 1. To assure all equipment manufactured in the industry meets required health standards and passes critical inspection at foodservice facilities |
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UL offers full service testing in what three areas? [on Mid-Term] ---- 1. Electrical safety |
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UL was the first safety certification organization in the US to be granted certification organization and testing organization accreditation by the Standards Council of Canada [on Mid-Term] ---- True |
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C6 - Test Q5 - What are the four steps to obtain CSA design verification? |
What are the four steps to obtain CSA design verification? [on Mid-Term] ---- 1. Submit Product Information (Marketing brochure, photograph, list of components, alternate material used, schematics and wiring diagram, model or catalog numbers, name, location and contact info for all manufacturing plants)
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What is the CE mark? [on Mid-Term] ---- A required certification for any factory wanting to sell equipment in Europe. |
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List the 4 products that are Energy Star rated: [on Mid-Term] ---- 1. Holding Cabinets
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What are some of the primary causes of foodborne illness as recognized by the National Restaurant Association? |
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C7 - SG Q2 - What are the top five diseases or illnesses that are caused by food-borne bacteria, and some of the preventive steps that can be taken to minimize their impact on foodservice operations? |
What are the top five diseases or illnesses that are caused by food-borne bacteria, and some of the preventive steps that can be taken to minimize their impact on foodservice operations? |
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C7 - SG Q3 - Which foods are most likely to harbor biological hazards? |
Which foods are most likely to harbor biological hazards? |
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C7 - SG Q4 - What are some of the most effective ways of controlling bacterial growth? |
What are some of the most effective ways of controlling bacterial growth? |
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C7 - SG Q5 - What is the food temperature “Danger Zone” in degrees F? |
What is the food temperature “Danger Zone” in degrees F? |
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What is the minimum temperature for the refrigerated and frozen storage of most products? |
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C7 - SG Q7 - What is the “two stage” product-cooling requirement? |
What is the “two stage” product-cooling requirement? |
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C7 - SG Q8 - Based on the HACCP studies, what are some of the most common causes of foodborne illness? |
Based on the HACCP studies, what are some of the most common causes of foodborne illness?
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Is HACCP a regulation, an approval agency, a time/temperature monitoring system or a process developed to identify, monitor and control food safety risk? |
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What are some of the latest equipment and supplies developments specifically related to food safety and sanitation? |
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According to the Center for Disease Control what are the five major factors of food born illness? [on Mid-Term] ---- 1. Purchasing from unsafe source
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C7 - Test Q2 - List the three general types of food safety hazards. |
List the three general types of food safety hazards. [on Mid-Term] ---- 1. Chemical
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C7 - Test Q3 - What are the six key conditions that promote food borne micro-organisms growth? (FAT TOM) |
What are the six key conditions that promote food borne micro-organisms growth? (FAT TOM) [on Mid-Term] ---- Food Time Oxygen Moisture
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What are the four ways to defrost product correctly? [on Mid-Term] ---- 1. Under refrigeration less the 41 degrees |
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What are the seven distinct steps to the development of an HACCP program? [on Mid-Term] ---- 1. Assess the hazards
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What are the three main causes of time temperature abuse? [on Mid-Term] ---- 1. Cooked or raw food not held or stored at correct temp
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What are the top five food pathogens that cause food born illness? [on Mid-Term] ---- 1. Campylobacter jejuni
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Salmonella is what type of food safety hazard? [on Mid-Term] ---- C) Biological
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What is the temperature danger zone? [on Mid-Term] ---- C) 41 degrees to 135 degrees |
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C7 - Test Q10 - List 5 new products that incorporate anti-microbial materials: |
List 5 new products that incorporate anti-microbial materials: [on Mid-Term] ---- 1. shelving
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You can use a cutting board for raw chicken then turn it over and use it for salad [on Mid-Term] ---- False |
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C7 - Test Q12 - A person using gloves for raw beef then use the same gloves for cutting bread is an example of what? |
A person using gloves for raw beef then use the same gloves for cutting bread is an example of what? [on Mid-Term] ---- Cross contamination |
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Name three ways an employee can prevent poor personal hygiene [on Mid-Term] ---- 1. Wash hands after using restroom
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Name the eight preventive actions an operator can take to help against biological hazards. [on Mid-Term] ---- 1. Develop and maintain proper housekeeping 2. Eliminate flies, rats, roaches and mice |
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List 6 of the nine ways to help prevent time temperature abuse: [on Mid-Term] ---- 1. Defrost food properly |
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In addition to bacterial, what are the other three potential forces of biological contamination? [on Mid-Term] ---- 1. Time-temperature abuse
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C8 - SG Q1 - What are the three basic types of food processing used in today’s foodservice operations? |
What are the three basic types of food processing used in today’s foodservice operations?
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C8 - SG Q2 - What are some of the primary advantages of an operator’s use of preprepared foods? |
What are some of the primary advantages of an operator’s use of preprepared foods?
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C8 - SG Q3 - What are the three phases or stages associated with the food production process in a commercial foodservice operation? |
What are the three phases or stages associated with the food production process in a commercial foodservice operation?
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C8 - SG Q4 - What are some of the major design and layout considerations associated with the ingredient preparation areas of a kitchen? |
What are some of the major design and layout considerations associated with the ingredient preparation areas of a kitchen?
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C8 - SG Q5 - Why has the traditional processing of meat changed for most foodservice operators? |
Why has the traditional processing of meat changed for most foodservice operators?
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C8 - SG Q6 - Describe the three basic types of heat transfer and the two “new wave” methods of cooking and heating foods. |
Describe the three basic types of heat transfer and the two “new wave” methods of cooking and heating foods.
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C8 - SG Q7 - List the various dry and moist methods of cooking food. |
List the various dry and moist methods of cooking food.
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What are the primary functions of the finishing and portioning phase of the food production process? |
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List the three basic food production and service methods: [on Mid-Term] ---- 1. scratch production of foods
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C8 - Test Q2 - A two compartment sink is a standard piece of equipment that is used in the fruit and vegetable cleaning process. True or False? |
A two compartment sink is a standard piece of equipment that is used in the fruit and vegetable cleaning process. [on Mid-Term] ---- True |
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List the three basic ways for heat transfer, and then two more sophisticated methods: [on Mid-Term] ---- Basic:
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List the six dry methods of cooking: [on Mid-Term] ---- 1. broiling 5. toasting
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[on Mid-Term] There is __SIX__ times the energy in steam as there is in water. |
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d. decorating e. hiding |
The finishing and portioning phase of the food processing process should be devoted to “____________” the food items in an attractive and pleasing package. [on Mid-Term] |
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[on Mid-Term] The percentage of fat in ground beef can vary from __10%__ to __30%__. |
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[on Mid-Term] Partially cooking a product in boiling water, hot fat, or oil is called: __Blanching__.
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C9 - SG Q1 - What are some of the major design considerations associated with the receiving and storage areas and why are they important?
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What are some of the major design considerations associated with the receiving and storage areas and why are they important? [on Mid-Term] ---- 1. Supervisory control
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What are some of the primary factors associated with the proper design of storage areas? [on Mid-Term] ---- 1. The number of meals that are served or anticipated to be served each day |
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C9 - SG Q3 - What are some of the principal storage areas found in most foodservice establishments?
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What are some of the principal storage areas found in most foodservice establishments? [on Mid-Term] ---- 1. Dry food storage |
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C9 - SG Q4 - What are the basic materials and coatings used to fabricate shelving that is more corrosion resistant? |
What are the basic materials and coatings used to fabricate shelving that is more corrosion resistant? [on Mid-Term] ---- 1. Galvanized
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C9 - SG Q5 - What are the primary shelving systems used in the foodservice industry and what are some of the key operating and performance issues associated with each?
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What are the primary shelving systems used in the foodservice industry and what are some of the key operating and performance issues associated with each?
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C9 - SG Q6 - What are some of the key issues associated with the proper sizing and planning of a shelving system? |
What are some of the key issues associated with the proper sizing and planning of a shelving system? |
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C9 - SG Q7 - What are the most common pieces of refrigeration equipment used in foodservice?
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What are the most common pieces of refrigeration equipment used in foodservice?
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C9 - SG Q8 - What are some of the operational factors associated with the refrigeration selection process? |
What are some of the operational factors associated with the refrigeration selection process? |
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What are the key operational rules associated with the safe and effective storage of refrigerated products? |
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What are the three factors on which the allocation of space for the receiving area depend? [on Mid-Term] ---- 1. Volume of food to be received |
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C9 - Test Q2 - What are the six styles of shelving?
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What are the six styles of shelving? [on Mid-Term] ---- 1. Open wire
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Name the primary types of shelving systems available: [on Mid-Term] ---- 1. Stationary
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C9 - Test Q4 - What is the ideal temperature for the dry food storage area? |
What is the ideal temperature for the dry food storage area? [on Mid-Term] ---- Between 50 and 70 degrees fahrenheit.
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C9 - Test Q5 - What type of inventory control system is used for refrigerated foods? |
What type of inventory control system is used for refrigerated foods? [on Mid-Term] ---- FIFO or First In First Out.
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C9 - Test Q6 - At what temperature do all dairy products need to be stored? |
At what temperature do all dairy products need to be stored? [on Mid-Term] ---- 41 degrees Fahrenheit or lower.
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What is the minimum amount of space between the walk in and the perimeter wall, (inside application)? [on Mid-Term] ---- 1 inch between the walls and 2 inches between the condenser and the walls (side mount application) or ceiling (top mount application)
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What is the recommended number and size of reach-in needed for a facility with 176-250 seats? [on Mid-Term] ---- (3) three compartment/section coolers and (2) two compartment/section freezers. |
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What are the advantages in using automated food preparation equipment, beyond the obvious labor savings? [10-2] • Reduce prep labor costs |
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What are the basic steps required to process most fresh produce? [10-3] 1) cleaning 2) paring or peeling 3) then trimming 4) shaping and cutting. |
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What is the difference between a food processor and a cutter mixer? [10-4] Mainly volume. Food processors are typically counter mount and can be used for blending as well as cutting. Cutter Mixers are for higher volume applications and usually floor mounted. |
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What are the three major alternatives to using fresh produce? [10-5] 1) Canned 2) Frozen 3) Pre-Cut Fresh Vegetables |
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Why has the traditional processing of meat cutting changed at the foodservice operator? [10-6] Industry has evolved to the point where most are purchasing pre-cut and packaged meats directly from a meat purveyor or from their foodservice distributor. This negates the need for special storage requirements (hanging meat lockers) and equipment (meat saws), as well as the use of expensive personnel specially trained in meat cutting techniques. |
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C10 - SG Q6 - What are some of the more popular ways of tenderizing meats? |
What are some of the more popular ways of tenderizing meats? [10-7] 1) Meat Mallet 2) Cuber (tiny cuts into meat) 3) Vacuum Tumbler (adding marinades)
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Name the three most common devices used to tenderize meat: [10-7] [on Mid-Term] ---- 1. Cuber (tiny cuts into meat) 2. Vacuum Tumbler (adding marinades) 3. Meat Mallet |