Domain 4

You are planning the budget for next year. It is estimated that food costs will increase by 5%, labor costs by 12%, and overhead by 5%. Given the following information, calculatate the new budget. Sales = $1,000,000. Labor costs = 40%. Food cost = 40%. Overhead costs = 20%.

$1,078,000 is the new budget. (Current budget: labor costs = 1000000 x 0.4 = 400000; food cost = 1000000 x 0.4 - 400000; overhead costs = 1000000 x 0.2 = 200000. New budget: labor costs = 400000 x 1.12 = 448000; food costs = 400000 x 1.05 = 420000; overhear costs = 20000 x 1.05 = 210000; total new budget = 448000 + 420000 + 210000 = 1078000)

If the budget is based on 5.5 FTEs at an average of $20/hour, what is the labor budget?

$228,800 labor budget. (20 x 5.5 = 110 x 40 = 4400 x 52 = 228,800)

Inventory on Sept. 1 was $12,585. Inventory on Sept. 30 was $5,861. Food purchases for the month were $35,124. Total meals served were 120,000. What is the cost of goods sold? What is the cost per meal?

$41,848 COGS. 34.8 cents per meal. (beginning inventory + purchases = total inventory - ending inventory = COGS; 12,585 + 35124 = 47709 - 5861 = 41848; 41848/120000 = 34.8)

Name the recommended temperature for freezing.

-10 - 0 degrees F. ("Zero degrees is the minimum required; however, -10 degrees is the recommended.")

Pre-dices tomatoes cost $0.75 per lb. A bulk order of whole tomatoes cost $18.00 for 50 lbs. The yield is 75%. It takes an employee 1 1/2 hours to clean and core the tomatoes. The employee earns $5.85/hr. Is it more cost efficient to buy pre-diced tomatoes or whole tomatoes?

0.71 cents E.P. It is cheaper to buy in bulk and process manually. (50 lb x 75% = 37.5 lb of useable bulk tomato; 1.5 hours x $5.85 = $8.775 for labor + $18 = $26.775/37.5 = $0.714 cost per pound of bulk tomato)

If raw food cost is $0.15, what is the selling price? The food cost percentage is 20%.

0.75 cents selling price (0.15/0.2 = 0.75)

Name the shelf life of canned goods.

1 year. ("Throw out all canned goods over 1 year.")

What must be included on a standardized recipe?

1) Ingredients. 2) Procedure for combining ingredients. 3) Yield of the recipe.

Name the three important aspects of menu planning and serving.

1) Personnel. 2) Clientele. 3) Aesthetics.

If the deck oven costs $9,000, is supposed to last 6 years and has a salvage value of $500, what is its annual depreciation?

1,416.60 annual depreciation. (9000 - 500 = 8500/6 = 1416.6666; side note: Aaron says you only do this with assets that have a useful life of more than 20 years, so this is wrong; morale of the story: get an accountant if you ever have to do this)

You are to cook chili and need to make 100, 1/2 cup servings. The recipe calls for 25.5 lbs of ground beed. You have 15 lbs in stock. The cost of meat is $2.89 per lb. How much more meat should you purchase?

10.5 pounds need to be purchased.

Hot foods should be served at what temperature?

140 degrees F or greater.

How many FTEs would it take to cover 12 positions, 8 hours a day, 7 days a week?

16.8 FTEs (12 x 8 = 96 x 7 = 672/40 = 16.8)

Laftover should be heated to what temperature?

165 degrees F. ("Always use leftovers first. Never mix fresh food swith leftovers.")

9 pounds of meat was purchased, it has a 65% yield. How many 5-oz servings will you get?

18.72 or 18 servings (9 x .65 = 5.85 x 16 = 93.6/5 = 18.72)

What temperature should coffee be served?

180 - 190 degrees F. ("This is a quality issue not a food safety issue.")

The cafeteria has an annual food cost of $300,000, and it maintains an average inventory of $14,000. What is the inventory turnover figure for the cafeteria?

21.4 or 21 inventory turnover (actual inventory (AI) = 14,000; food cost (FC) = 300,000; FC/AI = 300,000/14,000 = 21.43)

Using a #12 scoop, how many servings would be in 5 gallons of cole slaw?

240 servings (12 x 4 = 48 x 5 = 240)

A hospital produces 600 meals per day. It takes 15 minutes to make 1 meal. How many FTEs would be needed for one week?

26.25 FTEs (600 meals per day x 7 = 4,200 meals per week x 15 minutes = 63,000 minutes/60 = 1,050 hours/40 = 26.25 FTEs)

If the salad prep can make 35 salads in 30 minutes how many salads can he make in 4 hours?

280 salads in 4 hours (35 x 8 = 280)

For 25, 2 oz servings, how many pounds of bacon with 20% loss need to be purchased?

3.9 pounds. (25 x 2 = 50/0.8 = 62.5/16 = 3.9)

Name the appropriate length of time to wash your hands.

30 seconds. Use warm soapy water for ten seconds. Dry hands with a clean towel. Use another clean, dry towel to turn off the eater.

Brownies have a 75% acceptance rate. The census is 450. If 90% of the patients chose their menu, how many brownies will you need.

304 patients will select brownies. (450 x .9 = 405 x .75 = 303.75)

Name the correct temperature for refrigeration.

32-45 degrees F. 36-40 degrees F for dairy products. ("Dairy is not required to be stored separetly but can absorb odors of other foods.")

The census is 400, with 8 employees on the trayline that runs 1.5 hours, how many trays per minute would you serve?

4.44 trays per minute (1.5 x 60 = 90; 400/90 = 4.44)

Name the danger zone of foods.

40 -140 degrees F over 2 hours.

If 4 people work 40 hours each and 3 people work 20 hours each, how many FTEs does this equal?

5.5 FTEs

What is the aisle width requirement in the kitchen to allow two people to pass?

60 inches or 5 feet. This allows for two-way traffic.

Name the recommended humidity of dry goods storage.

65 - 70% humidity.

Name the recommended humidity for storage of fresh fruits and vegetables.

85-90%. ("Fruits and vegetables will mold or rot in too high a humidity.")

If an employee works 8 hours a day, but takes 4 unscheduled 15-minute breaks, what is his/her productivity?

87.5% (7/8 = 0.875)

Using a #16 scoop, how many quarts of batter would you use to make 144 muffins?

9 quarts needed. (144/16 = 9)

Define specification of a product.

A detailed list of characteristics that is desired when purchasing a product.

Name the area where a hand sink is mandatory in the kitchen/serving line.

A hand sink must be available in the production area of the kitchen.

Descrie the American Disabilities Act.

A law requireing accomodation for handicapped employees unless undue hardship.

Describe the term Halon.

A multi-purpose dry chemical used in fire extinguishers. This can be used for all types of fires.

Describe the formula for determing A.P.

A.P. = E.P./% yield

Define A.P. and E.P. when purchasing foods.

A.P. is the actual purchase of the food item. E.P. is the edible portion of the food item. ("A head of lettuce weight 1.2 lbs when purchased (A.P.), but after cleaning only 1 lb is actually able to be used during preparation (E.P.).")

Name the advantages and disadvantages of modular equipment in the kitchen.

Advantages: customizes the kitchen to specific needs and gives it a unique look. Disadvantages: more difficult to replace and usually more expensive.

When should a meat slicer be sanitized?

After each use of every 2 hours of continous use to prevent the development and spread of food bourne illness.

When is it appropriate to release information of sealed bids during formal bidding?

After the award of the bid has been decided. ("Bidders are not allowed to know in advance.")

Approximately how many 1/2 cup servings are in a #10 can?

Approximately 25. ("Each #10 can weighs approximately 6.5 lbs. 6.5 x 16 oz = 104 oz. 104 oz/4 oz in 1/2 cups = 26.5 oz or approximately 25 servings.")

How many 1-cup servings are in a case of #10 cans?

Approximately 75. ("There are 6 cans to a case of #10 cans. 1 #10 can wighs approximately 6.5 lbs, 6 cans x 6.5 lbs = 39 lbs per case. 39 x 16 oz = 624 oz per case. 624 oz/8 oz in a cup = 78 or approximately 75.")

When serving sack lunches, what is the most important consideration?

Be sure all foods are stable and won't spoil or become unsafe by sitting in the danger zone too long. ("Tuna salad is a bad choice, while peanut butter is a better choice.")

Compare and contrast aluminim vs. stainless steel.

Both are excellent metals for use in the kitchen equipment. Aluminum costs less and is best used for portable equipment. Stainless steel doest not stain and is best used for work tables and counter tops.

Name an advantage of buffet style of service.

Buffet style is the most labor efficient.

Describe the effect of a "too humid" environment on food.

Caking and molding can occur.

What do you do in emergency situations; i.e. "Boil Water Advisory" or tornado warning?

Check the disaster plan for complete instructions. ("Always be sure you know where the disaster plan is kept.")

If you discover that a mistake has been made, what is the first thing to do?

Check to see if the mistake was made on your part first. We all make mistakes. ("Always check yourself first.")

What material is best suited for floors in a kitchen?

Clay or quarry tiles as they are easy to clean and do not allow for as much skidding.

Name the advantages of using standardized recipes.

Control of: cost of the product; quantitiy of the product; quality of the product; inventory of the institution.

Name the purpose of the central ingredient control room.

Controlling costs is the primary function. Quality and quantitiy controls are added benefits.

Name the advantage of a convection oven over an conduction oven.

Convection ovens require less cooking time, lowered temperatures and the product is more evenly cooked due to the circulating air flow.

Describe batch cooking and its advantages.

Cooking food in small batches throughout service rather than all at once before service begins. Advantages: enhances quality, reduces waste.

Name the highest energy-using piece of equipment in the kitchen.

Deep fat fryer.

What is used to determine food cost?

Direct costs. Food costs percent. Cost of raw food. Labor costs. ("Not included = indirect costs; i.e. electricity and utliities")

Describe the formula for determing E.P.

E.P. = A.P. x %yield

Define "a la carte" on a menu.

Each menu item is separately priced.

What must be done each day to maintain the dish machine?

Empty, breakdown and clean the dish machine daily.

Describe an FTE.

FTE = 1 full time equivalent (usually 40 hours). ("1 full time relief employee can work for 2 1/2 people.")

Define the breakeven point.

Fixed cost/1-(variable cost/sales). Sales volume necessary to generate a zero balance or the point where sales and cost equal.

Describe the difference between fixed costs and variable costs.

Fixed costs do not change with sales volume; i.e. utilities. Variable costs change with the fluctuation is sales volume; i.e. food cost.

Describe the tilt fry pan and name its uses.

Flat-bottomes cooking unit that cane be used as a kettle, grill, oven, fry pan, steamer, and warmer-server.

Describe the formula for determining food cost percent.

Food cost % = food cost/selling price x 100%

Describe the formula for food cost per meal.

Food cost per meal = cost of goods sold/# of meals served

Describe the ready foods system of production.

Foods are prepared ahead of time and either frozen or chilled for use at a later time. This reduces the uneven work (peaks and valleys) during production.

Describe the convenienve system of production.

Foods are purchased to be assembly-service, open-serve, etc. The advantage is that is reduces cost of labor. However, food cost increases.

Name the pieces of equipment that may be outlawed by local law but superceded by state law.

Garbage disposal.

What is the term for the measure of the thickness of metal?

Gauge. ("The smaller the gauge, the thicker the metal.")

Define HACCP and explain its role.

Hazard Analysis Critical Control Points. Its rols is to develop critical control points in food preparation to help minimize food borne illness.

Name the purpose of the wetting agent in dishwashing.

Helps to penetrate soil on dishes. (Hot water and drying agents assist with shortening drying time.)

Describe a scramble system and name an advantage.

Hollow square with separate units of food vending. This allows for the quickest flow of traffic and less waiting in line.

When there are changes being made in the kitchen, when is it the best time to involve the employees?

In the beginning. ("Never keep employees in the dark about changes.")

Name the purpose of a hot pellet.

It is used to keep food trays warm during transport and delivery.

Describe the formula for labor cost percent.

Labor cost % = (labor cost/sales) x 100

Describe the difference between a line and a staff position.

Line position has direct contact with the department (is inside the department). Staff position has indirect contact with the department (is outside the department).

Define revenue.

Money obtained from goods and services.

Describe the difference between non-selective and selective menus.

Non-selective mune offers no choice; everyone receives the same menu. (Best used for smaller facilities.) Selective menu offers several items; increase customer satisfaction. (Larger facilities can usually offer this.)

Sieve number is a specification in ordering the size of these vegetables.

Peas and green beans are indicated by size using the sieve number.

Describe the difference between physical and perpetual inventory.

Physical inventory is an acutal count of the inventory, either on a daily, weekly, or monthly basis. Perpetual inventory is keeping running count of the inventory as each item is received or removed. ("With perpetual invetnory it is necessary to perfomr a physical inventory to keep track of pilfering and waste.")

Describe the commissary system of production.

Production occurs at a central site and is then transported to the satellite units. ("Food safety is a major concern.")

If the break-even point increases, what happen to the profits?

Profits decrease if your break-even point increase because it is costing more to produce the same amount of product.

Describe a purchase order, invoice, and requisition.

Purchase order: what the buyer orders. Invoice: what the vendor says they are delivering at the time of delivery. Requisition: what is requested to be used in production.

Describe the procedure for sanitizing with cleaning agents.

Sanitizerss should be chlorine, iodine, or ammonia based products. Procedure = 50 ppm sanitizer at 75 degrees F for 60 seconds. ("Ammonia sanitizing should not be used with hard water because it negates the effect.")

Describe the Formal Bid Technique in purchasing.

Sealed bids are sent with written specification and price quotes within a certain time frame by the vendors. ("Usually the lowest bid is accepted by the buyer.")

What shoud always be done first when an employee gets hurt?

Seek medical attention and fill out the "incident" report.

Describe the formula to determine selling price.

Selling price = food cost/food cost%

What should be the first thing to do when a fire starts?

Set off the fire alarm system.

Name the temperature requirements of manual washing in a triple-sink.

Sink 1 = 110 degrees F. Sink 2 = 140 degrees F. Sink 3 = 170 degrees F.

Define a cooperative or "co-op" in the purchasing arena.

Small facilities purcahse items together to increase purchasing power; therefore, decreasing cost of the products.

What is the most important planning freezer/refrigerator space?

The frequency of delivery of goods and supplies.

Name the primary control of the foodservice system.

The menu is the primary control. It is important to unify the menu to meet the needs of all clients (patients, staff, and family) to control costs.

What is the ABC analysis in inventory control?

The most costly items are categorized as "A" and need careful control. "B" items are less costly while "C" items are least costly and require minimum priority. ("Steaks are "A;" canned beans are "C.")

Describe how to determine which scoop to use when portioning.

The number of each scoop determines how many servings per quart (or 32 oz.). ("A #8 scoop contains 8 servings per quart. There are 32 oz in a quart, so 32/8 = 4 oz. portions.")

Describe the conventional system of production.

The product is made and served on-site. The disadvantage is that there is an uneven work distribution (peaks and valleys).

What must be altered if the consistency of food is altered?

The serving size must be altered to yield similar nutrient values.

If you are unsure that food is safe, what should you do?

Throw it out. "When in doubt or even slightest chance of food contamination, always discard it."

Name the function of the National Sanitation Foundation (NSF).

To establish minimun sanitation standards for manufacturing equipment that can be cleaned and sanitized safely.

Describe how foods should be stores in the refrigerator.

Top shelves = cooked foods, ready made foods. Middle shelves = fresh foods, vegetables and fruits. Bottom shelves = raw and thawing meats.

What do these symhols represent on a fire extinguisher? Triangle? Square? Circle?

Trianlge or "A" = wood, paper, rags, and ordinary combustibles. Square or "B" = gas, grease, oil, paint, or other flammable liquids. Circle or "C" = electircal equipment or electrical.

Name the three temperature requirements of a dishwashing machine.

Wash = 110 degrees F. Rinse = 140-160 degrees F. Sanitize - 170-190 degrees F.

What material works est on walls in the kitchen?

Washable and non-porous materials such as glazed tiles.

When do you replace a piece of equipment?

When the maintenance bill exceeds the original purchase cost. ("Always relaces bulging steam jacketed kettles and dull slicer blades.")

Describe the formula for cost of goods sold.

beginning inventory + purchased - ending inventory = COGS