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81 Cards in this Set
- Front
- Back
Table d'hote vs. du jour |
Table: complete mel at set price du jour: menu of the day- uses leftovers and food bargains |
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"truth-in-menu" legislation |
legislation requires that menus accurately describe foods to be served |
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Food Code |
says that person in charge must be able to identify food allergens and associated symptoms |
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How are menu mix and contribution margin determined? |
menu mix: dividing the # sold of an item by the total items sold. Determine popularity based on 70% of sales. Contribution Margin- calculated by subtracting a menu item's food cost from its selling price- items are categorized into high and low contribution margin based on whether th emargin is above or below the average contribution margin for the entire menu |
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4 menu engineering categories |
Dog, Puzzle, Plowhorse, Star |
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average check- sales analysis ratio |
divide saled by the number of customers served helpful in trends-if lower than normal, perhaps different menu items or more promotion will help |
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benchmarking |
compare satisfaction levels to thos of other facilities which are considered "best in class" identify areas to focus on improving |
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Prime vending Just-in-time purchasing |
Prime: use single vendor for majority of purchases- saves time and money JIT: purchase products as needed for production and immediate consumption of consumer w/out having to store and record it in the inventory (order prepared salad to arrive mid morning and sell at lunch) |
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standing orders FOB |
eliminate the need to call in daily or weekly orders- a type of purchase order FOB- free-on-board- products delivered with all transport charges paid |
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types of written specifications (3) |
technical- indicate quality by objective and impartial test results (graded food items) approved brand specifications performance specifications- indicate quality by functioning characteristics of the product (pH level of detergents) |
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food broker |
does nto own products- connects buyers with sellers |
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determining amount to purchase formula |
EP/% yield |
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Economic order quantity components |
attempts to find the quantity that minimizes both purchasign and inventory costs F= fixed cost of making an order (time of ordering, receiving, paperwork) S= sales or usage in units/year C= carrying costs of inventory (holding cost in %) P= purchase price per unit EOQ= square root of (2 FS/CP) |
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ways to forecase usage: moving average exponential smoothing causal modles subjective model |
moving average of past three months Exponential uses software- gives more recent values more weight (does not uniformly consider past) causal- assumption that a relationship exists between the item being forecast and other factors (selling price/ #customers)- example: regression analysis- expensive subjective- used when relevant data are scarce or when data not consistent over time- must rely on opinions- use Delphi technique, market research, panel concensus |
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blind check receiving method |
gives blank invoice- forces a detailed check but costs more in labor costs |
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dry storage temp and humidity |
50-70 degrees F 50-60% humidity (measured by hygrometer) |
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fresh fruits and veggies temp and humidity |
40-45 degrees fresh fruits and veggies require highest humidity at 85-90% |
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storage times or refrigerated foods |
fresh eggs in shell= 3-5 weeks. raw yolks/whites- 2-4 days fresh pultry, ground meat, fresh fish, shellfish- 1-2 days steaks, chops, roasts 3-5 days |
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fixed order quantity inventory system par stock min-max stock |
determines order point- (average daily use)(lead time) + safety stock par- bring inventory up to specific level min-max: stock is allowed to deplete to safety level before new order is placed (establish minimum and maximum amts on hand so amt ordered will be the same every time) |
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ABC inventory classification system |
10-20% of items is 60-80% of value= class A, keep tightest control here an keep at minimum number 50-60% of items is 5-10% of value= class C (trivial, low value) between is class B |
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4 ways to determine value of inventory |
purchase price, weighted average purchase price (time consuming), FIFO (prices inventory high), LIFO (can be used in taxes- underestimates the value of current inventory) |
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continuous vs dispersed phase |
continuous- medium surrounding all parts of the dispersed phase (like the solvent) dispersed - dispursed throughout the colloidal system (like solute) liquid on liquid= emulsion small particles= true solution (sugar water) large particles= colloidal (protein, cooked starch) clumps of particles- suspension (fat, uncooked starch) |
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canning vegetables |
need to be canned at slightly higher temperatures because relatively high pH (above 212 F) for botulism -pressure cooker can be used because of high temp - if pickled, can just do steam bath b/c of acid -acid causes olive green because mg from chlorophyll removed to become pheophytin. to prevent- cook with lid off to let volatile acids escape and cook for short time -if baking soda added, bright green but mushy due to chlorophyllin |
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angel food cake- what does acid do? |
cream of tartar prevents maillard browning (retains color) contributes to large volume by stabilizing egg white foam tender crumb w/out= tough, yellow, small |
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why do we blanch veggies? |
to destory enzymes. Enzymes are proteins and must be deactivated due to acid or temperature |
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types of browning reactions |
maillard- nonenzymatic= when reducing sugar combined with amino acid (bread) *for more rapid browning, increase pH, increase temp, decrease water content enzymatic- cut surfaces of fruit |
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what does microwave use to work? |
type of radiation- causes kinetic action that cooks food Affects only water, penetrates 2 inches into food standing time is the subsequent distribution of heat by conduction when magnetron is turned off food service- used to heat prepared foods disadvantages= uneven heat, lack of browning in foods cooked for short time, simmer or stew to tenderize is not possible- limited to small amounts note: steak of a grill or meat braising in stea, jacketed kettle uses both conduction and radiation |
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engineered foods |
advantages- consistently year-round, taste, appearance, nutrient content, shelf life meat analogs ("bacon", soy burgers) and seafood analogs (soy blended with fish, retains flavor) |
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Danger zone |
41-135 |
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best conditions for bacteria |
moisture, neutral foods, 68-113 F (some >113 thermophilic) mold: warm, damp, dark, acid, neutral, sweet foods yeasts: water, energy, acid medium, oxygen, 77-86 |
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why are calcium compounds added to canning things? |
humectants- increase firmness, tenderness |
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aseptic canning |
food sterilized outside of can, then aseptically place in sterile can and sealed in aseptic environment |
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irradiation |
to prevent off-flavors in meat, irradiate frozen does not raise temp even though lots of energy being used |
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scoop sizes |
#6= 2/3 cup #8= 1/2 cup #12= 1/3 cup #16= 1/4 cup #60= 1 T (0.5 oz) used for garnish *** determine the number of ounces in a scoop, divide the scoop number into 32 ***scoop= # of scoops you will getn from a quart (32 oz) |
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ladels |
1 ounce= 1/8 cup |
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Gantt progress chart |
used for production control- to schedule and control work time, not cost opening and closing of brackets show scheduled star and competion of activity [ ] heavy line connecting brackets shows currently completed portion carat (V) above chart shows current time [---- ] |
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PERT |
production control Program Evaluation and Review Technique CPM- critical path method can calculate the total amt of time needed (longest parthway through is critical path) shows relationships among phases of a project- what activies must await completion of other tasks and which activities can be done concurrently events as circles, activities shown in straight lines, sequencing shown with arrows |
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flavor profile method of food quality determination |
trained panel- analyze and record the aroma and flavor in great detail- descriptive flavor analysis profile (DFAP) |
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objective measures of food quality (4) |
penetrometer- tenderness and firmness- baked custards viscosimeter- consistency, batters linespread test- vicscosity, sauces specific gravity- compares lightness of produces, ratio of density of a food to that of water, weight of a given volume divided by weight of same volume of water |
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commissary CCP assembly-serve CCP ready-prepared CCP Contentional CCP |
9 4 8 5 |
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how long can food be held in ready-prepared system? |
1-5 days (blast chilling), up to 45 days (tumbled chilled), 3-4 months (cook freeze) chilled bulk foods should be brought down to 37 degrees F within 90 minutes |
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Ready prepared facts |
can use sous vide- in plastic pouches retherm: microwaves, convection, integral heat system (electric to heat energy throuh carbon resistors fused ot bottom of dishes), immersion (boil-in-a-bag) |
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FDA code temperatures for transport, reheat, freeze |
hold frozen 0- -10 transport hot 165-170 reheat to 165 for 15 seconds within 2 hours leftoevers cooled in two stages: 135 to 70 within 2 hours, 70 to 41 within an addition 4 hours ( 6 hours total) |
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hollow square, free-flow, scramble |
like cannon- separte counters for hot foods, salad, etc- great number of people use with repeat customers |
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4 types of waiter service |
american- waiter takes order, food portioned onto plates in kitchen French: portions brought to table on platter- waiter ocmpletes preparation at table Russion- prepared and portioned in kitchen, brought to table on serving platters banquet- present menu and service |
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USDA's Food and Safety Inspection Service (FSIS) |
Meat adn Poultry division -Wholesome meat and Poultry Act- inspects all meat and poultry at time of slaughter adn of proecessed products during production used in interstate, intrastate, and foreign commerce -Eggs products inspections Act: inspects processing plants- requires rasteruization of liquid eggs to be forzen or dried |
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U.S. Department of Commerce |
Natonal Marine Fisheries Service- inspects and certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards |
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DHHS |
Public Health Service: concerned with infectious and contagious diseases transmitted through shellfish, milk, vending machienes and restaurants contaminated shellfish transmit hepatitis milk ordinance code- pasteurization of milk |
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CDC |
investigates and reports cases of food-borne illness |
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FDA |
Food, Drug, Cosmetic Act- covers all interstate food EXCEPT meat, fish, poulty, eggs -does inspect egg substitutes and imitation eggs -monitors interstate shipping of shellfish *prohibits adulteration (lowering of quality) and misbranding (unfair labeling) |
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FDA additives |
1. GRAS- generally recognized as safe 2. Food Additive Amendment- producer of an additive must prove its safety 3. Delaney Clause- anything causing cancer in animals or humans must be removed from market (saccharine, nitrites, nitrates were banned- now permitted) 4. unintentional additives- incidental contamination (pesticides) 5. FDA formulates mandatory standards for products shopped across state lines *standards of identity- what product can be called a name like mayonnaise *standards of quality- specifies minimum quality below which foods must not fall (fruit) *standards of fill- protects against container deceptions (canned goods) 6. imitation vs. substitute *imitation- often nutritionally inferior, may cost less, taste same *substitute- nutritionall equal or superior in some ways and inferior in others (egg substitute) |
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Nutrition Labeling and Education Act |
label must identify: form, eight, name and address of manufacturer, ingredients in decreaseing order of predominance, size of serving if # of servings are listed
low calories- <40 cal/svg trans fat free <1% total fat cholesterol free <2 g sat fat low fat 3 grams or less per serving low sodium no more than 140 mgs/svg |
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EPA |
Environmental Protection Agency establish and monitor water quality standards- determines safety and tolerance levels for pesticides |
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Bacillus cereus |
forms spores- found in soil, cereal crops 30 min-6 hours (emetic), 6-15 hours diarrheal rice products, starchy foods |
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Streptococcus |
intestines of humans and animals grows at 50-113 F, destroyed by cooking 2-60 hours, fever diarrhea |
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Campylobacter jejuni |
one of th emore common causes of gatroenteritis intestines of cattle, sheep, pigs, poultry abdominal pain, bloody diarrhea 1-7 days raw or undercooked meat or poultry, raw milk, raw vegetables |
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Vibrio parahaemolyticus, Vibrio vulnificus |
from raw or uncooked seafood |
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Sigella |
human GI salads (chicken, tuna, shrimp, potato), raw beggies, watermelon |
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Norwalk |
viral- cruise ship illness- poor personal hygeine among infected food handlers does nto reproduce in humans but remainsa ctive until after food is eaten |
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OSHA |
law- sets minimum safety standards, record keeping of accidents and illnesses, inspection of facilities (look for safety hazards) HCS (Hazard COmmunication Standard)- requires plan to communicate chemical hazards to employees MSDS must be available on all chemicals Blood borne pathogens standard- potentially infection materials- must tell exposed employees |
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Classes of fires |
Class A- normal combustible Class B- flammable liquids, gases, greases Class C- live electrical fires |
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Fire extinguishers |
Multi-purpose dry chemical- can be used on A, B, C classes of fire others: foam (a,b), carbon dioxide (b, c), water (a), water plus CO2 or soda or acid (a), Dry chemical (b, c) |
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What is chemical and cleaning supplies regulated by? |
EPA |
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Most common chemicals used to sanitize (3) |
1) chlorine (50 ppm pH <8) 2) iodine (12.5-25 pppm pH <5) 3) quaternary ammonia (150-400 ppm pH 7) *most state and local codes require immersion in chemical solutions for t least 60 seconds using waer above 75 degrees F |
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Walls specs Ceiling specs |
glazed tiles 5'8" high, washable and impervious to moisture accoustically treated, lighter in color than walls 14-18' high |
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floors- four types |
concrete- light traffic, absorbs grease- storerooms terrazzo- cement and crushed marble- noisy- dining room clay tiles, quarry tiles, unglazed clay- highly recommended for kitchen and heavy traffic asphalt light traffic, dining room |
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ventilation and lighting |
vent- temp 68 degrees, fan system eliminated cooking odors and moisture light- 35-70 foot candles for general in food prep and displat 70-150 in localized work areas, reading recipes |
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kitchen aisle spacing |
lane with 1 person 36-42" lane with >1 person or with mobile equipment 48-52" main traffic lane 60" |
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most common shapes for work area layout |
straight line- best from a time and motion point others: L shape (limited amt of space), U shape (large amot of table surgace but walking in and out adds steps), parallel and back-to-back parallel (very efficient) |
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7 things to keep in mind with equipment selection |
1) specifications- electrical watts, gas, steam 2) standards (NSF- voluntarry inspection of equipment to see if safe and made of good matierals) (Uderwriter's Laboratories- voluntary inspection of electrical equipment) 3)materials (stainless steel is durable and wears well- gauge measures weight- the lower the gauge, stronger the metal-most use 10-14 for equip with 16 for sides of equip where wear is light) 4) Finish or luster (numbered 1-7, higher number=shineyer, #4 used for table tops, counters) 5) Aluminum- strong, light weight for mobile equipment and storage cabinets 6) arrangement and ease of cleaning- avoid cross traffic and be readily accessible for cleaning 7) modular- components put together for customized look (less floor space, improved use of space and manpower) |
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temps for 3 compartment sink |
wash- 110-120 F rinse- warm water sanitize- 170 for at least 30 seconds or use chemical solution for 1 minute in lukewarm water |
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Mechanical dishwasher stages and temps |
Pre-rinse: 110-140 (cannot be above b/c will coagulate protein. liquifies fat and removes food)
Wash: 140-160 (if not hot enough, dishes greasy) Rise: 170-180 (sanitizes, booster heater) Air-dry- 45 seconds |
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describe low energy chemical dishmachine |
saves energy by not having booster heater- water temp at 140 increase use of detergents, rinse aids, water- requires longer drying times (2 x as long may increase labor costs) bleach used to sanitize may stain silver :( |
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Styles of mechnical dishmachine |
50 meals/hr= counter-style 50-250 meals/hr= door style, single tank 250-1500= singe or double tank conveyor 1500+= flite-type conveyor |
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result of using hard water |
more detergent- more difficult to form lather b/c of formation of soap scum |
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what does detergent do? |
wetting action reduces surface tension- penetrates between soil and surface |
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steam-jacketed kettle cooking methods |
coduction and radiation due to air space between two sections of stainless steel very energy efficieny |
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how energy efficient is steam cooking? other details about it- temp, pressure |
more thatn electric or gas measures in PSI (PSI of 15-temp 250, this is high pressure steamers that is helpful for batch cooking) Reaches at least 212 F |
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What's special about infrared tubes? |
less loss of moisture over conventional heating units purpose is to keep the food warm |
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deep fat fryer recovery time |
how quickly it returns to proper temperature after a batch of food has been cooked fry under pressure to decrease cooking time |
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depreciation formula |
(value of equipment or cost- salvage value)/ # of years of useful life |