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91 Cards in this Set

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the point where a foodservice operation inspects and takes legal possession of the products ordered
receiving
holding of products after purchasing under proper oonditions to ensure quality and safety
storage
monitoring and control of material assets owned by an org
inventory control
5 ways to control theft
H
Ues
r
hsrh
urd
hiring and adequate supervision of competent honest staff
using electronic surveillance, locks, and other control procedures
restricting access to storage areas
having scheduled receiving hours
using reputable distributors
what are the two types of receiving
invoice (open) receiving
blind receiving
type of receiving that is rarely used
person doing the receiving is given a blank piece of paper and has to write down what is received
cuts down on pilferage
blind receiving
disadvantage - time consuming
what are 5 inspection procedures used during receiving
t
d
w/v
m
rp
temperature checks
checks for damage
weight/volume checks
check for mispicks
return products that are incorrect or do not meet quality standards
used by operation to detail what items have been ordered
used to insure correct items were delivered
purchase order
used by vendors to detail amount and unit price of delivered products and the total cost of the order
can also be used to verify order during receiving
invoices
what are 11 aspects of storage standards
d
6
12-18
p
dating of all products
storing at least 6 inches above the floor
storing at least 12-18 inches below ceiling in dry storage
proper storage tems and times
easy to clean shelving
control of temp, humidity, and ventilation in dry storage, food protected from sunlight, chemicals stored separately from food, cross-contamination avoided, proper thawing procedures, FIFO
what is the ideal dry storage temp
50-70 deg
why store things 6 inches above floor
so can clean underneath, vermon, flooding, dust, dirt
an inventory method in which stock is rotated to assure that items in storage are used in the order in which they are delivered
FIFO
what kind of method of issuing food and supplies
needs to be controlled by designated staff
items issued as needed
storeroom issuing
what kind of method of issuing food and supplies
used primarily in non-commercial operation
most effective way to control food usage and quality
ingredient room
what are 2 disadvantages and 1 advantage of ingredient room assembly area
require a lot of space
require a way to isolate all storage area

keeps things standardized - cook cant change recipes
what are 6 factors that affect inventory levels
s
a f
a u
f
a ss
size of facility
amount of food prepared or used
amount and usage of paper goods, china, flatware, glassware, cleaning supplies
frequency of deliveries
amount of storage space
the monetary value of all foods and supplies held in storage at a specific time
inventory value
what are 3 inventory methods
physical
perpetual
abc method
an actual account of items in all storage areas
physical inventory
a running record of the balance on hand for each item of goods in a store room
used when have good control over storage area
will need to do occassional physical inventory
perpetual inventory
inventory method
assign a value to every item in storage
focus on items that cost the most
once per week do inventory of items in one of the groups, next week do the next group (maybe at monthly intervals)
ABC inventory method
what are advantages and disadvantages of perpetual inventory
useful guide for purchasing
is a check on irregularities - like pilferage and displacement of stock
provides info on fast-moving, slow moving, or unusable stock
takes time and strict supervision
a calculation used to determine inventory value at a specific time
inventory turnover rate
used to monitor effectiveness of inventory control
calculated weekly, monthly, or annually
determines the number of times inventory is used and replenished in a specific period of time
helps to determine if the correct amount of food is on hand to meet production and service needs, but not so much that there is excessive waste
inventory turnover rate
a high inventory turnover rate means
a limited inventory is maintained
a low inventory turnover rate means
a lot of money is tied up in inventory
how many times per year should an inventory turn over
12 min
24 prerferable
what is the formula for inventory turnover rate
cogs/average inventory value
cost of all items prepared and served during a specific period of time
cogs
value calculated by adding the beginning and ending inventory and dividing by two
average inventory value
do equation for inventory turnover rate
cogs = 60,000
march 31 = 31000
April 30 = 28000
60000/29500 = 2.03
2 times per month turned over - which is good (1 time per month is min)
process of assembly, delivery, and service of food in commercial and non-commercial food service operations
food distribution
what are some factors that affect the type of food distribution service used
physical layout, space available for assembly, delivery, and service
style and timing of meal service
skill level of personnel
quality and food safety standards
economic considerations - cost of equiptment needed, labor, energy use
what are two types of delivery and service systems used for food distribution
centralized delivery and service
decentralized delivery and service
what type of delivery and service system is:
items produced on premisis
service and production areas close to each other
used with conventional, ready prepared, and assembly serve food service systems
centralized delivery and service
what type of delivery and service system is:
produced in one locatin and transported to another
longer time b/t production, distribution, and service
used with any of the four food service systems - but mostly with commissary or ready prepared
decentralized delivery and service
which tuype of food service is most often used in hospitals
trayline - most are motorized
what are the two types of food distribution in healthcare
room service
trayline
what factors affect the number of trayline stations needed:
menu variety
recipes used for regular and modified diets
number of patients
size and config of trayline
size and capacity of holding equipts
what are the 7 common trayline stations
starter
cold station
hot station
beverage
checker
loader
tray passer
where on the conveyer should the most temperature sensitive items be - which station
loader
what 3 factors affect the placement of trayline stations on the conveyer
maintenance of food temps
accurracy of trays
speed of trayline
what are the 3 common types of temp retention systems for patient food service
pellet system (unitized base)
insulated tray
rethermalization systems
what are some advantages of the unitized base or pellet system
easy to use
most china fits base
delivery carts dont have to be insulated or have electricity
delivery carts lighter
less expensive
bases are stainless or plastic - durable
can be combined with cold insulated unit to maintain cold temps
what are the disadvantages of the unitized base or pellet system
no provision for temp maint of cold items unless buy insulated unit for cold
heat transfer from base to cold foods occurs if cold foods are too close to the base
only hold hot food temps for up to 45 mins
additional space to store bases
burn hazard
additional space and electrical outlet needed on trayline
what are the advantages of the insulated tray
easy to use
only the entree plate heated so energy needs lower
no burn hazard
no specal carts
maintain both hot and cold food temps without electricity
can use disposable dishes
no electrical componants
what are the disadvantages of the insulated tray
only maintain food temps at level that were placed into tray and only for about 45 mins
trays are large, bulky
special dishes (shape, etc) needed
tray institutional looking
need additional storage space
trays difficult to wash/sanitize
what are the advantages of the rethermalization temp system
various systems avail
maintain both hot and cold temps for longer periods of time
trays can be assembled in kitchen but reheating done on nursing units at times needed
designed to work with cook/chill systems
do not need hot food retention system on tray line because trays are assembled cold
what are the disadvantages of the rethermalization temp system
expensive and requrires more electric
carts difficult to clean/sanitize
additional space needed at points of service or in kitchen depending on type of system used
maintenance costs for carts are high
carts are usually heavier and harder to push than carts for other systems
hot and cold foods must be placed on specific areas of tray - which may affect presentation of food and custormer pereption
what are 4 other types of restaurant food distribution systems
counter service/fast food
table service
banquet service
buffet service
what are characteristics and advantages to food buffets
allows large volume service in short period of time
eye appeal and displays are key
food must hold well
need attractive equiptment that maintains temps well
need to protect food from contamination
what are the two types of cafeteria service lines
which is most common
tratditional
scramble/scatter/non-traditional

scramble most common
what are 4 types of traditional cafeteria service lines
straight line
zig zag
parallel or double line
u shaped
what are 5 considerations in using vending systems to distribute food
limitations of foods that can be vended
microwaves for reheating
food safety
sanitation of machines
profit potential
what are the advantages of contracted vending services
less capital for equiptment
less storage/inventory
less waste
less staffing
more marketing/promos
what are the disadvantages of contracted vending services
less control over vending area
need to insure that company is reliable and has high food quality and sanitation standards
what are the characteristics of catering that are diff than other types of food service
catering companies are responsible for equiptment as well as food and supplies
provide varying levels of menus, service, and costs required to meet customer needs
catering is often done off site
excellent mgmt skills are required to insure coordiantion with other services at a catered event
special permits may be needed to use other facilities or inclde alchool
written contracts are essential to ensure agreement b/t caterer and client
what are the inport cost factors in catering
labor costs variable
costs for using off site locations must be considered - transportation-mobile equiptment
pricing structure varies for each event catered based on: menu and type of service, linens, flowers or anything done by caterer, deposits on serviceware and equiptment
any food that is not fit for human consumption
spoiled food
what are some examples of spoiled food - food not fit for human consumption
food with objectionable but safe contaminants
food that is decomposing because of microbial growth, enzyme reactions in the food, or reactions b/t food and the environment
food that has physical damage
a disease carried or transmitted to people by food or any illness or injury that results from something that has been eaten
food borne illness
what are some of the challenges to a safe food supply in the us
food from global markets
eating greater variety - including raw
increases in the at risk population
more meals prepared and eaten away from home
changes in food handling, prep methods, centralization of processing of foods
new microorganism causing food bourne illness
what are the sources of contamination of food
food, water, person to food
what are some of the sources of conamination of food and water
contaminated equiptment and utensils
infected pests
infected animals
untreated sewage
unsafe water
soil
how is food contaminated by people
respiratory tract -coughing/sneezing
open sores
intestional tract - hands soiled with feces
what is the temperature danger zone
41 - 140
what are the most favorable nutrients for microorganisms in food
sugar and protein
what are the factors that affect growth of orgs in food
presence of nutrients
presence of moisture
favorable temps
ph of food
atmosphere surrounding food - aerobic/anaerobic
time
any food that favors the rapid growth of microorgs
potentially hazardous foods
a food that requires time/temp control to limit pathogenic microorgs growth or toxin formation
potentially hazardous foods
what are some potentially hazardous foods
animal food that is raw or heat-treated
plant food that is heat treated or cosists of raw seed sprouts, cut melons and garlic in oil mictures
what are some examples of critical food handling practices
employee health and hygene
org of storage, food prep, service areas and flow of food through food service op
proper food handling
employee training
what does HACCP stand for
hazard analysis and critical control point
what is the purpose of haccp
microbiological control
includes sensory and nutritive qualities
what are the advantages of HAccp
focuses on identifying and preventing hazards from contaminating foods
is based on science
premits more efficient and effective government oversight of food processing and food service industries
places responsibility for food safety on food service op
addresses increase in number of food pathogens and food products
addresses consumer public health concerns
what are the 7 steps of haccp

critial control points
a, i, d, m, t, u, v
assess hazards in flow of foods
identify crital control points
develop control procedures for ccp's
monitor ccps
take corrective action as needed
use record keeping to document plan
verify program is working
what are the factors that affect the design and space allocation in a kitchen
changes in pattern of dining out (casual and fast food more popular)
economic factors - budget and energy use
employee considerations - safe work place, easy to clean, noise reduction
govt regs - Americans with disabilities, OSHA, state-local-county health dept regs
building codes
menu
service issues - number served, largest number of servings needed at once, type and times of service
size and amount of equiptment
purchasing and inv. control systems
receiving and storage space
space for maint, office, employee facilites, trafic flow, restroms
what are the 7 work areas needed in a kitchen
receiving
storage and issuing
pre-prep and prep
food assembly and service
cleanup - sanitation
what are 2 pieces of equiptment needed in the receiving area
scales
carts
what are 2 pieces of equiptment needed in the storage and issuing area
refrig
freezer
shelving
what are 2 pieces of equiptment needed in the pre prep and prep area
work tables
scales
fire suppression and exhaust
knives
bakery equiptment
what are 2 pieces of equiptment needed in the food assembly and service area
steam tables
reach in fridge
refrigerated display
shelving
talbes, carts
what are 2 pieces of equiptment needed in the clean up/sanitation area
dish machine
3 compartment sink
garbage disposal
shelving for claning supplies
drying racts for clean dishes
rules for flow or work in the kitchen
direct flow with minimal backtracking or criss-crossing
min. expenditure of worker time, traveling, energy
min. handling of materials and equipt
max use of space and equipt
quality control
minimum cost of production
factors to consider in selection of kitchen equiptment
level of need - prioritize
cost
performance and efficiency - how easy to repair, energy
satisfaction of specific needs
safety and sanitation
space allocation
appearance and design
general utility values - can it be used for more than one thing
local and state regulations
what are some trends in equiptment
customer prefs - equipt varies with menu trends
flexibility of use - multi task
energy conservation
built in safety and sanitation
noise reduction
what is the biggest energy hog in a ktichen
ventilation system
how can the kitchens correct the ventilation costs
get already cooled air from the dining room instead of outside
radient heat barriers
heat pump water heaters use the heat generated by the cooking equiptment in the kitchen
what suggestions does the energy company have for less energy costs
cover pans
use open burner range - no preheating necessary
what are some ways to reduce solid wastes
source reducing - reuse of materials
recycling of materials including composting
waste combustion with energy recovery
waste assessments