Food Service Final Review

List 3 mandated CMS guidelines required in long term care menus.

Food must be Aesthetically pleasing. There must be a snack provided if there are 14 hours between dinner and breakfast. It must accommodate selective diets such as low sodium, low carb, or heart healthy diets. Be accommodating to the patients and their preferences.

About _______ of all adults have worked in the restaurant industry at some point during their lives.

One half

Buffet service requires less service personnel than table or banquet service.

True

Which statement is true about the foodservice industry?

- The number of Hispanic-owned and African-American-owned restaurants businesses both jumped nearly 50% over the past 5-7 years. - The number of women-owned restaurant businesses has increased at a rate higher than all restaurant businesses over the past 5-7 years. - The restaurant industry is projected to employ nearly 15 million people this year. - The projected sales for the foodservice industry for this year is nearly $800 billion. - All of the statements above are true

The best way to store flour or sugar is in a _________constructed of _____________with_____________ on the bottom.

1. container storage bin bin 2. plastic 3. wheels casters

The majority of foodservice equipment is made of:

18-8 stainless steel

If the percentage of loss in preparation is 30% and the standard portion size is 5 oz., approximately how many servable portions can be obtained from a piece of boneless raw meat that weight 9 lbs.?

20

In dry storage, the humidity should be: 40-50%

50-60%

When using the ABC inventory classification system, the tightest controls are needed for the:

A items

The Law of _______ defines the buyer's authority to act for the organization.

Agency

What strong, lightweight metal is desirable for inexpensive, mobile equipment?

Aluminum

American food service system- Buffet food service system - English food service system - Family Style food service system - French food service system - Russian food service system -

American - 16-20 guests Buffet - One server per 4 tables English - Host dishes food from platters Family Style - Platters and bowls are placed on the table French - One server per 8-10 guests Russian - Waiter Plates food at tableside

A food delivery arrives during trayline service What should the Dietitian do?

Ask the driver to wait

Foodservice operations using only pre-prepared, convenience food items are termed _______.

Assembly serve

What is an advantage to centralized purchasing?

Better control with one department responsible for purchasing Economic and profit potentials Better performance in other departments when managers are relieved of purchasing Development of personnel with specialized knowledge and skills

Which of the following is true about a CN label? Mark all that apply.

Clearly identifies the contribution of a product toward the meal pattern requirements Provides a warranty against audit claims

Explain the difference between commercial and onsite foodservices. Give two examples of each.

Commercial - This type of foodservice is like a restaurant. There main point is to make money off of the food sold. It relies on the profit it makes from the food sold. Onsite - This type of foodservice is the opposite. They don't need to make a profit and this isn't their number one or priority service they provide. This would be like a hospital cafeteria.

_______ foodservice has centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.

Commissary

An example of control to the foodservice system is _______.

Contracts State laws Plans Menus All of the above

The functional subsystems of the foodservice systems model include all of the following except:

Control

A restaurant that receives raw food products then prepares and serves those products immediately to the customer on premise could be classified as a _______ type of foodservice.

Conventional

The dominant type of foodservice in the U.S. is _______.

Conventional

Which of the following critical control points are more important in ready prepared foodservices than in conventional foodservices?

Cooling and reheating

Which of the following is NOT a source of revenue for the Child Nutrition program in the state of Utah?

County taxes

The most important factor to consider in menu planning is what?

Customer satisfaction

A system is a _______.

collection of interrelated parts

The first step in the menu planning process in an onsite food service operation is to plan the _____________ for the entire menu cycle.

dinner entrees or main meal entrees

A significant benefit of a convection oven is:

even heat distribution and decreased cooking time

Direct issues are products that

go from receiving to production without going through storage

A "combi oven" gets its name because it _______.

has both convected air and steam in one piece of equipment

Having the same or similar outputs from using different inputs is termed_______.

Equifinality

It is easy to serve all types of food including items such as rare-cooked and sliced meats in buffet service.

False

You use less food for a buffet than other styles of service.

False

An example of food in the food processing continuum that enters a foodservice operation with little or no processing would be buying _______.

Fresh apples, sugar, flour, and shortening to make an apple pie

The first control in the receiving process is:

the purchase order

Presenting a menu orally to a hospital patient is termed a spoken menu.

true

What is the highest grade for poultry?

Grade A

Which of the following would be considered an example of sustainability in menu planning?

Having "Meatless Mondays"

A primary difference between ready prepared and conventional foodservice operation is _______.

In conventional foodservice operations menu items are prepared for immediate service; in ready prepared they are prepared for inventory

"Value added" in regards to marketing food means what?

Increase in value caused by processing/manufacturing and marketing/distribution

When you request quotations from vendors on specific items by phone or in person, you are utilizing which method of purchasing?

Informal

The basic model of a system contains which three components?

Inputs, transformation, and outputs

The _______ is the document prepared by the supplier listing the items delivered and their price.

Invoice

The steps in the formal purchasing process are what?

Issue a bid request, tabulate and evaluate the bids on the due date, award the contracts

Which of the following is a characteristic of a subsystem?

It is a complete system in itself

Irradiation is used to _______.

Kill harmful bacteria

Cook-chill foodservice operations in the U.S. could be described as _______.

Less prevalent than conventional foodservices, but more prevalent than assembly serve foodservices

The financial, personnel, and forecasting records of a foodservice operation are part of _______ in the foodservice systems model.

Memory

Improper handling of sous vide products can result in _______.

Microbiological health hazards

A hospital that uses cook-chill production and centralized tray production likely would have _______ steps between procurement and service as compared to a table-service restaurant.

More

Equipment purchased for use in foodservice production should have the seal of approval of:

National Sanitation Foundation

Which of the following is the Food and Drug Administration responsible to oversee? Mark all that apply.

Nutrition Facts labels Modification of foods genetically

One of the advantages of a ready prepared foodservice as compared to a conventional foodservice is that _______.

Peak demands for labor are removed

What are reason(s) that an organization may choose to use a contract company for their food service operation? Choose all that apply.

Potential loss of quality of food and service if criteria for selection is low bid only. Food service not considered part of core business Size of the operation does not provide maximum purchasing power Difficult to find a qualified manager. All of these apply

Match each word to the appropriate definition. Producer Processor Wholesaler Broker Manufacturers Rep: Supplier

Producer: Produces raw food to sell Processor: Transforms raw food items into packaged products for sale to food-service operations Wholesaler: Purchases from various manufacturers or processors, provides storage, sells and delivers products to suppliers Broker: Receives a commission for negotiating between the buyer and supplier (aids in sales and marketing) Manufacturers Rep: Represents small manufacturing companies; represents fewer and more specialized lines than a broker Supplier: Sells products to the ultimate buyer

The document given to the supplier listing the items to be ordered is termed a(n) _______.

Purchase order

A tumble chiller would most likely be found in a _______ type of foodservice operation.

Ready prepared

In a _______ foodservice system, menu items are produced and held chilled or frozen until heated for service later.

Ready prepared

Better control with one department responsible for purchasing Economic and profit potentials Better performance in other departments when managers are relieved of purchasing Development of personnel with specialized knowledge and skills

Record of just in time purchasing Prevention of theft and pilferage Provide data for food costing Determination of purchasing needs

Which of the following were implemented in the latest requirements for the NSLP? Mark all that are correct.

Sodium, fat and calories targets

Which food/foods could be prepared using the "cook-chill" method?

Spaghetti sauce

Describe each of the three following menu types and explain where they are used. 1. Static menu 2. Cycle menu 3. Single use menu

Static Menu - Used for about a year (or more) they won't change it because it is expensive to print the menus. These are used in restaurants and they use a static menu for the patients at Logan Regional Hospital. Cycle Menu - this menu is put on a cycle for 2-3 or at most 4-5 weeks. The food rotates so that chefs/cooks can get used to making the dishes. They also cycle it so that the people who might be eating won't get sick of the food. Logan Regional has a cycle menu for their cafeteria. This is also common in long-term health facilities and schools Single Use Menu - this type of menu is used for special occasions like a wedding. It is a one-time use and there aren't many options available on the menu. Maybe two different entrees and sides as well as desserts.

List five top food trends according to the National Restaurant Association.

Sustainable food - food that has less GMO's or is organic Locally grown food - less food miles of food More ethnic foods served at restaurants (I would even argue making more ethnic foods at home) Meat that is hormone free Vegetarian diets Keto diet menus.

The term _______ is used to describe the phenomenon that parts of an organization acting together may have greater impact than the impact each has separately.

Synergy

A yield grade of "1" stamped on a beef carcass would mean what?

The beef has increased muscle and decreased fat.

What is the definition of 'hyper-local' sourcing of food?

The foodservice facility is growing, producing, and processing all of their food at their facility. (can be within a few miles)

One advantage of an assembly serve foodservice operation is _______.

The need for skilled production labor is nearly eliminated

Which of the following are true about best practices in receiving food? Mark all that apply.

The receiver is responsible for putting items in the correct storage The person who receives should have a copy of the PO

A gauge number of 12 in stainless steel is _______ a gauge of 18.

Thicker than

What is the objective of just-in-time (JIT) purchasing?

To purchase products just-in-time for daily production to avoid having it in inventory

You are able to provide more variety of foods with buffet service.

True

You can serve more people in a shorter period of time in Buffet Service.

True

In your foodservice operation, you are responsible for making the meals more aesthetically pleasing and evaluating the acceptance of the food. Which meal should be revised?

Turkey breast, gravy, mashed potato, applesauce, vanilla ice cream

The agency responsible for the grading, inspection, and certification of meats is the _______.

U.S. Department of Agriculture

The term sous vide is a French term for what?

Under vacuum

Many hospitals favor the use of cycle menus because

Volume purchases of some items are possible and practical All of the above Cooks become more experienced at preparing various menu items Food purchasing and ordering become a routine

List 3 food service sustainability practices and give an example for each.

Water - The facility installs water-saving drinking fountains and fixes any leaks that might be wasting water. Building- The building is updated and made out of materials that are sustainable and won't cause any health issues to the public. Electricity: using different sources for energy. Example: solar or water Food waste: composting the waste of the food or setting up bins for recycling all the boxes or other garbage the facility goes through.