Domain IV: Food and Nutrition Systems

*FDA Food Code Temperatures - °F* -Leftovers rapidly cooled (two stage process), total cool time 6 hours -Cool quickly from 135 to __ within 2 hours -Cool from 70 to __ within an additional 4 hours

-70 -41

*FDA Food Code Temperatures - °F* Hold frozen food?

0 - -10

*Finish (LUSTER) of Metals* Numbered _-_; higher numbers, _______ polish, finish, luster

1-7; higher

*FDA Food Code Temperatures - °F* Reheat to 165°F for __ seconds within _ hours

15; 2

*Food Borne Illness* Hands should be washed using soap and friction for at least __ seconds

20

*Nutrition Labeling and Education Act: Label Regulations* *Low Calories:* No more than __ calories/ serving

40

*Sanitation and Safety: Federal Regulatory Bodies* *FDA Center for Food Safety & Applied Nutrition (CFSAN)* Covers all interstate (domestic and imported) food EXCEPT meat, poultry, fish, and eggs

Food, Drug, Cosmetic Act (law)

*Ways to measure customer satisfaction and acceptance of the menu* Can use the popularity index to _________ _____ needs

Forecast future

*FDA controls any food labeled "imitation" or "substitute"* Often nutritionally inferior; may cost less, taste the same (coffee whitener)

Imitation

*Purchasing Policies and Procedures* Purchase products as needed for production and immediate consumption by customer, without having to store and record it in the inventory. Receiving clerks take items immediately to area in which they will be used.

Just-in-time purchasing (JIT)

*Menu Development Clientele* No meat and dairy at the same meal; no pork, shellfish

Kosher

*Enzymes* All are _______ - activity is affected by (2)

Proteins; temperature and pH

*Food Borne Infections* *-6-48 hours; FEVER, nausea, vomiting, chills, headache; lasts 2-3 days* *-Intestinal tract of humans & animals, water, soil* -Low acid foods at body or room temp, destroyed by temps of pasteurization *-Raw and undercooked meat and poultry, eggs, raw dairy, seafood, melons*

Salmonella

*Menu Development Clientele* Ovo-lacto-vegetarian; no caffeine, alcohol

Seventh Day Adventist

*Sanitation and Safety: Federal Regulatory Bodies* Defines what a product must be to be called by a certain name (mayonnaise); includes ingredients and amounts

Standard of identity

*Sanitation and Safety: Federal Regulatory Bodies* Specifies *minimum quality* below which foods must not fall (fruit)

Standard of quality

*Food Intoxications* *-Can be contracted from a cut finger* *-Found in humans (nose, hands, intestines, cuts, sores)* *-Enters through handling or contact with contaminated surface* -Grows best at 70-97°F; resists drying, freezing; not destroyed by cooking -Reheated foods, meat, poultry, eggs, milk products, stuffing, prepared salads *-1-7 hours after ingestion: N/V/D, pain, NO FEVER* -To avoid: wash hands, chill food quickly, cool food in shallow pans

Staphylococcus aureus

*Food Borne Infections* -From raw or undercooked seafood (shellfish, oysters) -Fever, vomiting, cramps, diarrhea, 16 hours after ingestion, lasts 48 hours -Yields a norovirus

Vibrio parahaemolyticus, Vibrio vulnificus

*Equipment Selection: Specifications* Include ________ - what will be covered and for how long

Warranty

*FDA Food Code Temperatures - °F* Transport hot food?

165 - 170

*FDA Food Code Temperatures - °F* Do not hold food between?

41 - 135

*Receiving Procedures* Fresh fish should arrive at ≤ __° F (below the danger zone). If there is any indication that frozen fish has been allowed to ____, reject it

41; thaw

*Standards: Underwriter's Laboratories (UL)* Voluntary inspection of ________ equipment

Electrical

*Design* First step in planning is to plan the kitchen on paper using a ____ _____ - shows steps the work must take, their sequence, the relation of working units to each other

Flow chart

*Planning Procedure* 1. Prepare a ______ - planning guide - formal summary of proposed work

Prospectus

*Receiving Procedures* What is the *first control* in the receiving process?

Purchasing order (PO)

*Methods for Food Preservation* Thaw potentially hazardous foods in _________; or submerge under running cold water at __°F or lower

Refrigerator; 70

*Menu Development Clientele* Meat is not consumed on Friday's during Lent

Roman Catholics

*Food Borne Infections* -Human intestinal tract, water polluted by feces *-Cold mixed salads (chicken, tuna, potato), raw vegetables, watermelon* *-12-50 hours after ingestion - bloody diarrhea, abd pain, 4-7 days*

Shigella

*Most common shapes for work area layout* _______ ____ - best from a time and motion point of view

Straight line

*FDA controls any food labeled "imitation" or "substitute"* Nutritionally equal or superior in some ways and inferior in others (egg substitutes)

Substitute

___________ of food and agricultural systems meets the needs of the present without compromising the ability to meet the needs of the future. To maintain the food system, the raw materials of foods and natural resources used for food transformation and distribution must be conserved, not depleted or degraded.

Sustainability

*Written Specifications Types* Indicate quality by objective and impartial test results (graded food items like canned F/V); *can-cutting:* open cans for comparison among brands (this process gives you first hand information on appearance, taste, & flavor)

Technical

*Food Quality Criteria: Flavor profile method, descriptive flavor analysis profile (DFAP)* ______ panel analyzes and records the aroma and flavor in great detail

Trained

*Food Quality Criteria: Analytical* Three samples presented, two are alike. Determine which two are identical. Test differences between new and old products.

Triangle

*Waiter Service* *Counter:* ease, speed; _ shaped - uses space to a maximum; people working inside have to take very little steps to serve many people

U

*Browning Reactions* More rapid browning from an increase __ (6 or higher), increase _________, decrease _____ content

pH; temperature; water

*Production Systems: Delivery* Built-in corridors (monorail), expensive; decision to use this method must be made in the DESIGN stage of kitchen planning

Automated cart system

*Ways to measure customer satisfaction and acceptance of the menu* The average amount customers spent on a meal; divide sales by the number of customers served; helpful in detecting trends; if lower than normal, perhaps different menu items or more promotion will help

Average check

*Production Systems: Ready-Prepared (Cook-Chill, Cook-Freeze)* -Food may be held _-_ days (blast chilling); up to __ days (tumbled chilled), up to _-_ months (cook-freeze) -Chilled bulk foods should be brought down to __°F in 90 minutes or less

-1-5; 45; 3-4 -37

*Dishwashing: Clean, Sanitize - 3 compartment sink* -Wash: ___-___°F -Rinse: ____ water -Sanitize: ___°F for at least 30 seconds or use chemical solution for 1 minute in lukewarm water (__°F) -Let pots and pans *___ dry*

-110-120 -Warm -170; 75 -Air

*Dishwashing: Mechanical Stages* *-Pre-Rinse, Pre-Wash:* ___-___°F; liquifies fat, removes food before hot water coagulates PRO *-Wash:* ___-___°F (lower temperatures leads to greasy dishes) *-Rinse:* ___-___°F sanitizes; booster heater; *add a ______ agent to prevent water-spots* -Air dry for __ seconds

-110-140 -140-160 -170-180; drying -45

*Dry Storage* - dry, cool, dark, well-ventilated, clean *-Temperature:* __-__° F (in DRY storage) *-Humidity:* Measured by ______; __-__%; fresh F/V require the highest humidity of __-__% (perishable foods due to increased water content)

-50-70 -Hygrometer; 50-60%; 85-90%

*Methods to Determine the Value of the Inventory* -Based on last price paid multiplied by number of units on inventory -Uses *most recent* prices to tends to price inventory high

FIFO

*Extinguishers* -Multi-purpose dry chemical (ammonium sulfate, monoammonium phosphate, mica, talc): can be used on A, B, C classes of fire -Extinguisher used in __

FS

*Inventory Management* -This inventory system determines the order point (when you must re-order the item) -(avg daily use) x (lead time) + safety stock = *order point*

Fixed order quantity

Does not own products; makes a deal between buyer and seller; does not own warehouse foods, meaning they do not assume ownership

Food broker

*Purchasing Policies and Procedures* -Submit written specifications and quantity needs to vendors who then submit a price -Bids are opened together; place order with lowest bid (price)

Formal, competitive bid buying

*Purchasing Policies and Procedures* -Involves union of separate units (hospitals), not related to a single management, for joint purchasing -Economic advantage of large volume purchasing

Group or co-op purchasing

*Sanitation and Safety: Federal Regulatory Bodies* *Dept. of Health and Human Services (DHHS)* - Public Health Service (PHS) Contaminated shellfish contains ________

Hepatitis

*Purchasing Policies and Procedures* *When a small amount is needed quickly;* buyer requests quotes on specific items for specific amounts & qualities from one or more sources of supply; contact made by phone or with salesman; place order after considering price, quality, and delivery

Informal, open market

*Inventory Management* -Stock is allowed to deplete to safety level before new order is placed; establish minimum & maximum amounts to have on hand -Order goods when minimum is reached and only in the amount needed to reach maximum level *-Amount of item ordered will be the same each time it is ordered*

Mini-max stock

*Menu Development Clientele* Halal dietary laws; prohibited foods are called haram (no pork, alcohol, gelatin, congealed salad), overeating is discouraged, fasting sunup to sundown during Ramadan

Muslim

*Food Borne Infections* *-Illness caused by poor personal hygiene among infected food handlers* -Does not reproduce in humans, but remains active until after food is eaten *-Found in human feces, transmitted through contaminated water, human contact, vegetables fertilized by manure, manufactured ice cubes, ready to eat food; N/V/D in 24-48 hours, lasts 1-2 days*

Norovirus

*Food Quality Criteria* *Qualitative (subjective)* - uses ________ measurements (sense organs) to test color, odor, taste, texture (_______ analysis)

Organoleptic; sensory

*Objective Measures of Food Quality: Physical Measurements* __________ - tenderness firmness; baked custards ___________ - measures viscosity of liquids that flow; measures flow on an incline plane or on a rotational basis ___-____ ____ - measures viscosity of liquids or semi-solid foods that flow on a flat surface

Penetrometer Viscosimeter (viscometer) Line-spread test

*Menu Engineering* focuses on both the _________ and __________ of the items and the contribution to profit of the items. The model segments items into one of ____ categories, based on it's popularity relative to other items (the menu mix), and its contribution to profit (contribution margin)

Popularity and profitability; four

*Ways to measure customer satisfaction and acceptance of the menu* Used to analyze and predict future sales; chart day to day variations in demand; as well as each item's popularity in relation to other items (# servings of item / total # of servings of all items in that category that day)

Popularity index

*Menu Development Clientele* Pork, FEW dairy products (non-dairy calcium source; fish paste, tofu)

Southeast Asians

Menu determines ______ and ________ needed

Space and equipment

*Sanitation and Safety: Federal Regulatory Bodies* Protects against deception through use of containers that appear to hold more than they do (canned goods)

Standard of fill of containers

*Food Borne Infections* -Intestinal contents of humans & animals; caused by poor hygiene, ill handlers; grows at 50-113°F; destroyed by cooking -Milk, eggs, potato salad, food held at room temperature for hours *-Onset 2-60 hours; fever, diarrhea*

Streptococcus

*Food Borne Illness* To prevent food borne illness, ____ hands, maintain _____ temperatures (follow Food Code). Use ________ cutting boards for cooked & uncooked meats.

Wash; proper; separate

*Food Production Control Procedures* *Production Schedule* ____ to do ____

What; when

*Chemical, cleaning supplies* -Chlorine solution: __ppm, pH <_ -Iodine: ___-__ ppm, pH <_ -Quaternary ammonia: ___-___ ppm; pH _ -Most state and local codes require immersion in chemical solutions for at least __ seconds using water above __°F

-50; 8 -12.5-25; 5 -150-400; 7 -60; 75

*Radiation: Microwave* -Standing time is the subsequent distribution of heat by ______ when the ______ is turned off *-Disadvantage:* ______ heat,* lack of browning in foods cooked short time; simmer or stew to tenderize is not possible; limited to small amounts; why baby's bottle should not be heated in microwave

-Conduction; magnetron -Uneven

*Dishwashing: Meals per Hour and Style* -Up to 50: _______-style (home style) -50-250: ____ style, single tank -250-1500: ______ or ______ tank conveyor (large operations) -1500+: _____-type conveyor

-Counter -Door -Single or double -Flite

*Hazard Analysis Critical Control Point (HACCP)* -Preventative approach to quality control, identifying potential dangers for corrective action, identifies ____ hazards & high hazard ____ -_______ _____ _____ in FS where a loss of control would result in an unacceptable safety risk *-Commissary: 9 (most);* Ready-prepared: 8; Conventional: 5; *Assembly Serve: 4 (fewest)* #s of CCP

-Food; jobs -Critical control points (CCP)

*Receiving Procedures* -_______ - vendor's delivery slip that accompanies the order -Suppliers ________ of items being shipped, unit price, total expected payment *-Check items against ________ _____ FIRST, then items against the invoice* -Inspect items, list on receiving report, store ________

-Invoice -Statement -Purchase order -Promptly

*Service Systems: Cafeteria* -Hollow square, free-flow, scramble - serves _____ number of people; can serve as many as __ people per minute once they have learned the routine -Separate counters for hot foods, salads, etc. -Serves a grater number of people -Used with "_____" customers (employees or school cafeteria) *-If the scramble system is too slow, ___ food stations*

-Large; 25 -Repeat -Add

*Inventory Management* -The number of days from placing the order until delivery -Small back-up supply to ensure against sudden increases in use

-Lead time -Safety stock

*Preservation & Packaging Methods: Food Spoilage* *-BACTERIA* need abundant _______, grow best on ______ foods, 68-113°F -Temperature danger zone? °F

-Moisture; neutral -41-135

*Canning* -Foods last up to ___ year(s) -Calcium compounds are additives used as ________; retain moisture, increase firmness and tenderness

-One -Humectants

*Steam Cooking* - more energy efficient than electric or gas -Measured in ___ - pounds per square inch -Temperature rises as _______ rises (PSI of 15 = temp. of 250°F)

-PSI -Pressure

*Function of Acid: Vegetables* -_______ ______ can be used to safely can low acid vegetables because it reaches a temp. higher than ___°F -_________ is removed; molecule becomes ______, which is brown or olive green (bc it absorbs light differently) -If baking soda (alkaline) is added, intense green color due to ________; mushy, water-soluble vitamins are lost in alkaline solution

-Pressure cooker; 212 -Magnesium; pheophytin -Chlorophyllin

*Occupational Safety and Health Act (LAW) (OSHA)* -Minimum ______ standards -______ keeping of accidents and illnesses -Hazard Communication Standard (HCS): requires plan to communicate _______ hazards to employees. MSDS (Material Safety Data Sheet) must be available on all chemicals.

-Safety -Record -Chemical

*Menu Development* -*Choice Menu* is ________ and _____ please the clientele -Example of Choice Menu is a ______, fixed, set menu; same menu items every day (restaurant), when clients change daily -Another example is a ______ use menu; one day use only; when clientele do not vary from day to day, _______ events

-Selective; better -Static -Single; catered

*Sanitation and Safety: Provisions* -Store knives safely in ________ containers -Used a ________ pest control operator

-Slotted -Licensed

*Quantity Control: Scoop Size, Measure, Ounces* -Larger the scoop #, _______ the portion -*#60* measures _ T, and is __ oz. (*USED FOR _______)*

-Smaller -1; 0.5; garnish

*Materials* -________ ____ - durable, wears well; best material for FS equipment -____ measures weight; the LOWER the gauge, the _________ the metal

-Stainless steel -Gauge; stronger

*Tools of Production Control: Program Evaluation and Review Technique (PERT) or Critical Path Method (CPM)* -Can calculate total amount of ____ needed to complete project -Critical path (longest pathway through) determines the _______ time for completion (helps determine _____ costs)

-Time -Minimum; labor

*Tools of Production Control: Gantt Progress Chart* -Used to schedule & control work -Concerned with ____ of production, not ____

-Time; cost

*Fires* -Class A: ordinary combustible materials, wood, paper, cloth (_______ symbol) *-Class B: flammable liquids, gases, greases; most common in FS (______ symbol)* -Class C: live electrical fires (______ symbol)

-Triangle -Square -Circle

*Nutrition Labeling and Education Act: Label Regulations* *Low Sodium:* No more than __ mg/ serving

140

*Nutrition Labeling and Education Act: Label Regulations* % DV: % of the daily value for each nutrient a serving of the food provides, based on a _____ cal intake

2000

*Nutrition Labeling and Education Act: Label Regulations* *Low Fat:* _ grams or less per serving

3

*FDA Food Code Temperatures - °F* Hold cold food at __ or less

41

*Kitchen Aisle Space* Main traffic lane: __" wide

60

*FDA Food Code Temperatures - °F* Ideal temperature range for growth of pathogen?

70-125

*Receiving Procedures:* ______ ____ Receiving Method *-Give clerk ____ ______ or PO listing incoming merchandise, but omitting quantities & weights* *-Receiving clerk inserts these numbers into the order on the bases of a check of the delivery* -Forces clerk to make ______ check of delivery -Takes ______ and costs _____ money in labor

-Blind check -Blind invoice -Serious -Longer; more

*Production Systems: Commissary - Satellite* -This method curtails labor & other costs - ___________ procurement & production; food production (kitchen) and service areas (patients) are in separate facilities *-Advantages:* uniform quality of products for all units, economics - centralized, ______-volume purchasing, no duplicate equipment or personnel

-Centralizes -Large

*Inventory Management* -Small amounts of product account for major portion of inventory value -15-20% of total # of item in stock constitute 75-80% of total amt value of purchases = *A items* (vital, high value) -60-65% of inventory items compromise only 5-10% of value = *C items* (trivial, low value) *-The relative importance of each inventory item is measured by how much the total value of purchases is for that item each year. This is the activity level.* *-Tightest possible controls needed for A items (most expensive, often protein/ meat);* kept at minimum # and watched over carefully

ABC inventory classification system

*Depreciation* *Straight line depreciation* gives _______ depreciation Value of the equipment (cost) - salvage value / # of years of useful life

Annual

*Sanitation and Safety: Federal Regulatory Bodies* *USDA's Food Safety & Inspection Service: Meat and Poultry Division* Inspects all meat and poultry at the time of slaughter and of processed products during production used in interstate, intrastate, and foreign commerce

Wholesome Meat and Poultry Act

*High Pressure Steamers - 15 PSI* Speed facilities "______ cooking" - *vegetables*; locate next to serving line; small batches quickly

Batch

*Production Systems: Rethermalization* *Convection Oven* should be used when heating food in ____; reaches temperature more rapidly

Bulk

*Food Borne Infections* *-Symptoms in 2-30 days* -Human, animal intestinal tract, unwashed vegetables, fruits, soil, water *-Grows between 34-113°F; on neutral or slightly alkaline; resists freezing, drying, heat* -Hot dogs, luncheon meats, cold cuts, coleslaw, raw milk, soft cheese -May harm fetus; can cause flu-like symptoms, encephalitis, meningitis

Listeria monocytogenes

*Storage* needs are based on your _____ Amount required depends on ____________ of deliveries, market form of food purchased (raw, prepared, partially prepared), extent of menu/ ______ of foods offered

Menu; frequency; variety

*Menu Development Clientele* Bulgur

Middle Eastern

*Food Borne Infections* -Human, animal intestinal tract; bloody diarrhea, severe cramping *-Slow onset, 3-8 days after ingestion, lasts 5-10 days* *-Rare or raw ground beef, uncooked F/V, raw milk, unpasteurized apple juice* -Can survive freezing, high acidity; can grow at refrigerator temperatures

Escherichia coli

*Forecasting Usage* -Uses software to forecast usage -Gives more recent values more weight -Does NOT uniformly weight past observations

Exponential smoothing

*Food Intoxications* *-Forms spores; found in soil, dust, cereal crops; aerobic* -Emetic (nausea, vomiting; diarrheal (watery diarrhea, cramps) *-30 minutes - 6 hours (emetic); 6-15 hours (diarrheal); lasts up to 24 hours* -Rice products (fried rice), starchy foods (potatoes, pasta, cheese products), food mixtures (casseroles, sauces, puddings, soups, pastries - emetic); meats, milk, vegetables, fish (diarrheal)

Bacillus cereus

*Dishwashing: Low energy chemical dish machine* Save energy - no _______ heater; water temperature at ___°F with regular tap water

Booster; 140

*Food Borne Infections* -One of the more common causes of gastroenteritis -Intestinal tract of cattle, sheep, pigs, poultry (animal flesh) *-Abd pain, bloody diarrhea, 3-5 days; lasts 2-10 days* *-Raw or undercooked meat or poultry, raw milk, raw vegetables*

Campylobacter jejuni

*Menu Development Clientele* Fruits, vegetables, meat, poultry, fish

Central America (Hispanic/ Latin)

*Issuing Procedures* Quality control measure; assure storage, inventory, production control; saves food cost - helps cooks follow standardized recipes

Central ingredient room

*Purchasing Policies and Procedures* -Personnel in one office does all purchasing for all units in that organization -Cost-effective and time-saving

Centralized purchasing

*Menu Development Clientele* Yin foods (raw, cold: fish, vegetables, fruits); Yang foods (bright, hot: hot soup from chicken). Rice is neutral.

Chinese

*Ovens* *Convection* - fan for ________; even ____ distribution; more _______ (more racks); lower ________ (25-50°F); takes ____ time (10-15% less); most _____ efficient oven

Circulation; heat; quantity; temperature; less; energy

*Food Intoxications* -Anaerobic; rare, more deadly; unusually resistant to heat *-Found in soil, water, plants, intestinal tract of humans & animals* -Ingestion of organism causes no harm (does not multiply or produce toxins in GI tract); but if heat is not adequate in canning, spores produce toxins under anaerobic conditions; spores are destroyed in an acid *-4-36 hours: weakness, DOUBLE VISION, fatigue, diarrhea, affects CNS (PARALYSIS), inability to swallow, slurred speech, may be fatal in 3-10 days if not treated* -Spoils low acid foods, improperly canned foods, vacuum-packed (sous vide) and tightly wrapped foods, smoked/ salted fish, cooked root vegetables held at warm temp. too long -Honey is a source - do not give to infants - inadequate immune system

Clostridium botulinum

*Food Intoxications* *-Anaerobic; intestinal tract of man & animals; surfaces of meat and poultry* *-8-18 hours; N/V/D, abdominal pain* -To prevent: cool foods in shallow pans, keep cold food below 40°F, keep hot foods above 140°F, reheat leftovers to 165°F; WASH HANDS -Improperly cooked and reheated, cooled slowly and reheated foods - *cafeteria bug;* meats, soups, gravies, stews, casseroles

Clostridium perfringens

*Code of Ethics* *Avoid _______ with vendors - decline gifts & favors* that could compromise your ability to make objective purchasing decisions

Collusion

*Radiation* Steak on a grill, or meat braising in steam-jacketed kettle use both (2)

Conduction and radiation

*Function of Acid: Angel Food Cake* ______ __ ______ produces an acidic pH; produces white color by preventing Maillard browning rxn; without it, tough, yellow, small cake

Cream of tartar

Cleanability of kitchen is effected by floor ______ (especially under steam equipment) and having cantilever equipment (____-mounted)

Drains; wall

*Menu Development: Physical Facility* If kitchen floor space is too expansive, __________ declines as workers waste steps moving around

Efficiency