Domain 4 - Food And Nutrition Systems Part 1

Front 1

What is the difference between a static and a single use menu?

Back 1

Static = fix, set, same menu items every day; used when your clients change daily (like a restaurant)

Single use = special occasion, used when you have the same clients every day

Front 2

What are the nutritional needs of Southeast Asians?

Back 2

pork, few dairy products (non-dairy calcium source)

Front 3

What are the nutritional needs of Kosher diners?

Back 3

no meat and dairy at the same meal
no pork or shellfish
foods are labeled with a U
will be interested in what is in mixed dishes

Front 4

What are the nutritional needs of Chinese people?

Back 4

yin (dark, cold foods) and yang (bright, hot foods)

Front 5

What are the nutritional needs of Seventh Day Adventists?

Back 5

ovolactovegetarian (aka: lacto-ovo-vegetarian, no meat, but will eat eggs and dairy)
no caffeine

Front 6

What happens if kitchen floor space is too expansive?

Back 6

efficiency declines as workers waste steps

Front 7

What is menu engineering?

Back 7

focuses on both the popularity and profit of menu items

Front 8

Explain star, plowhorse, puzzle and dog menu items.

Back 8

Star = high profit, high popularity
Plowhorse = low profit, high popularity
Puzzle = high profit, low popularity
Dog = low profit, low popularity

Front 9

What are some ways to measure customer satisfaction (3)?

Back 9

hedonic scale
popularity index
average check

Front 10

What is the hedonic scale?

Back 10

rating foods on either a number scale or on a facial scale for children/low literacy

Front 11

How is the popularity index determined and used?

Back 11

Used to analyze and predict sales

# servings (ie: of green beans)
--------------------------------------------
total number of servings of all items in that category (ie: vegetables)

Front 12

How do you calculate average check and what is this information used for?

Back 12

sales/# customers served at the meal

managers should know what customers spent per meal, can then look to see why an a check is below the average

Front 13

What is the difference between a cost center and a profit center?

Back 13

cost center = manages expenses but does not generate revenue

profit center = assigned both expense and revenue responsibilities

Front 14

What is an informal purchasing policy?

Back 14

open market, used when a small amount is needed quickly

Front 15

What is a formal purchasing policy?

Back 15

submit written specifications and quantity needs to multiple vendors, place order with the lowest bid because they are all bidding on the exact same items

Front 16

What is the difference between centralized purchasing and group/co-op purchasing?

Back 16

centralized = personnel in one office does all purchasing for all units in that organization

group = separate units (hospitals) join for purchasing to receive the economic advantage of large volume purchasing

Front 17

What is just in time purchasing?

Back 17

purchase products as needed for immediate consumption

items are not stored and are not recorded in inventory

Front 18

What is can-cutting?

Back 18

opening cans for comparison among brands to get firsthand information (with technical specifications - indicate quality by objective and impartial test results of graded food items)

Front 19

What is a food broker?

Back 19

Does not own or warehouse products, instead connects buyers with sellers

Front 20

How do you determine the amount to purchase of an item using the amount served, size portion and amount of waste?

Back 20

portion size x #servings (converted to pounds) = EP

EP
--------------
% yield (amount provided by 1lb of the item)

Front 21

What is exponential smoothing?

Back 21

-Using software to forecast usage
-gives more recent values more weight and therefore does not uniformly weigh past observations (as you would in the time series)

Front 22

What are the differences between invoice and blind check receiving methods?

Back 22

Invoice = check items received against the purchase order using the delivery slip that accompanies the order

Blind check = clerk uses a blank invoice listing incoming merchandise but omitting quantities and weights, forces clerk to make a more serious check of the delivery

Front 23

What temperature should fresh fish arrive and when should you reject it?

Back 23

Should arrive less than or equal to 41F

Reject if there is any indication that frozen fish has been allowed to thaw

Front 24

What are storage needs based on?

Back 24

The menu

Front 25

What temperature and humidity should dry storage be kept at?

Back 25

50-70F, 50-60% humidity

Front 26

What humidity should perishable items be kept?

Back 26

perishable foods like fresh fruits and vegetables with a high water content require the highest humidity of 85-90%

Front 27

What temperature should refrigerated and frozen storage be held?

Back 27

Refrigerated = less than 41F
fresh fruits/veg: 40-45
meat, dairy, eggs: 32-40

Frozen = -10 to 0

Front 28

What is the fixed order quantity inventory system?

Back 28

determines the order point

(average daily use x lead time) + safety stock = order point

Front 29

What is the min-max method of inventory management?

Back 29

stock is allowed to deplete to a safety level before a new order is placed

establish minimum and maximum amounts to have on hand

the amount ordered with be the same each time it is ordered

Front 30

What is the ABC inventory classification system?

Back 30

small amounts of product account for major portion of inventory value

the relative importance of each inventory item is measured by how much the total value of purchases is for that item each year (activity level)

15-20% of total items in stock account for 75-80% of total annual purchases = A items, which need tightest control (usually proteins)

Front 31

How is inventory valued using FIFO?

Back 31

Based on the last price paid multiplied by the number of units in inventory

Tends to price inventory high

Front 32

How is inventory valued using LIFO?

Back 32

Uses oldest price paid for an item in inventory

Tends to underestimated value, which is good if you pay taxes on inventory

Front 33

What are the benefits to using a central ingredient room?

Back 33

quality control measure, saves food costs, helps cooks follow standardized recipes

Front 34

What is the line called that forms between two immiscible liquids (like oil and water)?

Back 34

interface

Front 35

What can be used to can low acid vegetables and what temperature does it need to reach?

Back 35

pressure cooker, above 212 to destroy botulism

Front 36

What maintains the white color in an angel food cake and what is it preventing?

Back 36

cream of tartar with the acidic pH, prevents browning via the Maillard reaction

Front 37

What are the 2 types of browning?

Back 37

enzymatic - as seen in cut surfaces of fruit

non-enzymatic - in the Maillard reaction, a combination of reducing sugar and an amino acid

Front 38

What prevents browning and what encourages it?

Back 38

alkaline = encourages browning

acid = prevents browning

Front 39

Explain the heat transfer method of: conduction.

Back 39

heat moves from one particle to another

ex: meat kept warm on a dish sitting on heat pellet

Front 40

Explain the heat transfer method of: convection

Back 40

heated air moved with fan
ex: meat cooked in convection oven

Front 41

Explain the heat transfer method of: induction.

Back 41

use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces

ex: burner has no open flame, burner surface does not get hot

Front 42

Explain the heat transfer method of: radiation.

Back 42

infrared waves come from glowing heat, as in a microwave

microwave only goes 2" in, so uneven heat and lack of browning of foods

Front 43

What is standing time?

Back 43

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

Front 44

What type of heat does steak on a grill or meat braising in a steam-jacketed kettle use?

Back 44

both conduction and radiation

Front 45

What conditions do bacteria need to grow?

Back 45

abundant moisture
neutral foods
68-113F

Front 46

What is the temperature danger zone?

Back 46

41-135F

Front 47

What is the best way and second best way to thaw potentially hazardous foods?

Back 47

Best: refrigerator

Second best: submerge under running cold water at 70F or lower

Front 48

What compounds are use as humectants in the canning process?

Back 48

calcium compounds retain moisture, increase firmness and tenderness

Front 49

Why are salt and sugar good preservatives?

Back 49

they make water unavailable

Front 50

What is a production schedule?

Back 50

explains what to do and when (8:15 - cut vegetables, 8:45 - cook vegetables)

Front 51

How do you determine the number of ounces in a scoop?

Back 51

32/scoop number. The scoop number is how many ounces are in a quart, which is 32 ounces

(remember, there are 8 oz in a cup)

Front 52

How is a Gantt chart used?

Back 52

progress chart - used to schedule and control work

concerned with TIME of production, not cost

bar chart of activities over time, using a ^ to indicate the current time

Front 53

What is the CPM?

Back 53

Critical Path Method or PERT - Program Evaluation and Review Technique

Shows relationships among phases of a project

calculate total amount of time to complete a project, using sequencing and estimated time to complete each activity

Front 54

How do you determine the time to complete a project using CPM?

Back 54

the critical path, its the longest pathway through a project, and determines the minimum time for completion and helps determine labor costs

Front 55

What are organoleptic measurements?

Back 55

qualitative/subjective measures of food quality criteria

sensory analysis, including color, odor, taste, texture

Front 56

What are 3 analytical, qualitative tests of food quality?

Back 56

Paired comparison test - compare 2 products side by side on specific qualities (ie: which is saltier?)

Triangle - one of these things is not like the other 2, which is it?

Ranking or scaling - rank order in preference

Front 57

What are 3 tests used to measure affective food quality?

Back 57

Untrained panelists give opinions/preferences of a product

Hedonic rating - scale, facial scale of faces

Paired preference - compares 2 samples for preferences of a specific attribute

Ranking test - extension of paired preference, additional samples presented

Front 58

What food quality test uses trained professionals?

Back 58

flavor profile method, records aroma and flavor in great detail

Front 59

What are 3 objective measures of food quality?

Back 59

penetrometer - tenderness/firmness, custards

viscosimeter - consistency, batters

linespread test - viscosity, sauces

Front 60

When is specific gravity used?

Back 60

compares lightness of products (egg white foams)

ratio of density of a food to that of water

weight of a given volume of sample divided by weight of same volume of water