HFHM343: Chapter 7 and 8

Refrigerated storage should be maintained at:

32F to 40F

The recommended ambient temperature range for dry storage area is:

50 to 70 degrees F

Dry storage temperature should not be over __________.

70F

The administrative dietitian in a large hospital finds that the cooks spend a great deal of time collecting, measuring, and weighing ingredients. What production control approach would contribute to better labor utilization? a. designing a portion control guide b. centralized ingredients assembly c. purchasing ready-to-prepared foods d. standardizing recipes to 100 portions

B. centralized ingredients assembly

Conventional oven

Bakes things by surrounding it with hot air

True/False: The invoice is the best documented to use to verify the items delivered are what was ordered

False

Food should be stored using the _______________ method.

First in, first out

receiving

The point at which a foodservice takes legal possession of goods

Convectional oven

Uses a fan to circulate the hot air which promotes rapid and even cooking

inventory

a detailed and complete list of goods in stock

requisition

a list of desired goods. Generally originates in a foodservice department and is submitted to the purchasing department

invoice

a list of foods shipped or delivered

Perpetual Inventory

a method of continuous tracking of product held in storage

To ensure that the FIFO system is followed, which of the following should be required of food products in sry storage? a. store new deliveries in back of old b. store all food items in alphabetical order by type c. date all canned foods d. store all food items 6" off the floor

a store new deliveries in back of old

A standardized recipe for a casserole indicated a yield of 15 quarts. Approximately how many 2/3 cup servings would you expect to get from the recipe? a. 90 b. 240 c. 120 d. 180

a. 90

Physical inventory

an exact count of product held in storage

There are 453 patients in your hospital. Fudge brownies are on Tuesday's menu next week. From reviewing historical information, you know that approximately 70% of the patients will be on diets that allow brownies. Of those, 85% will likely select the brownies. Apporximately how many brownies should be forecast? a. 317 b. 270 c. 385 d. 136

b. 270

A recipe obtained from a purchased file of quantity recipe calls for the product to be baked at 350F for 30 min in a conventional oven. In foodservice, all baking is done in a convection oven. What direction would you recommend for test baking? Bake at: a. the same temperature and the same time b. 325 and check doneness at 25 min c. 375 and the same time d. 375 for 45 min

b. 325 and check doneness at 25 min

A source recipe for Spanish rice states a yield of 6 portions. The recipe needs to be expanded to 50 portions. What yield factor should be used? a. 12 b. 8.3 c. 30 d. 300

b. 8.3

A congregate meal site for a senior center has only one refrigerator. Which of the following items should be stored on the bottom shelf? a. gallons of milk in plastic jugs b. frozen chicken that needs to thaw c. RTE (ready-to-eat cream pies d. fresh shell eggs

b. frozen chicken that needs to thaw

The best means to evaluate the accuracy of forecasts is to keep meal-by meal records of: a. total meal participation b. leftovers and shortages c. dishroom plate waste d. admissions and discharges

b. leftovers and shortages

Inventory records are recommended for all items on hand except: a. china, glassware, and silverware b. perishables stored in the production area c. spices and other small containers d. cleaning and paper supplies

b. perishables stores in the production area

The Food Code recommends two-stage cooling. The first stage is to cool cooked food from 140F to 70F within two hours. The second stage is to: a. add ice to the product b. cool from 70F to 41F in an additional four hours c. cool from 70F to 40F in an additional two hours d. place the product in the freezer

c. cool from 70F to 40F in an additional two hours

It is not uncommon for vendors to "mis-pick" an item when filling a food order for a foodservice operation. The best document to use during receiving to catch this type of error is: a. specification b. purchase order c. invoice d. requisition

c. invoice

Which of the following is the best tool for communicating daily production needs to the production staff? a. the census report b. standardized recipes c. production sheets d. a written memo

c. production sheets

A foodservice employee is receiving an order of frozen fish. The products are coated with large ice crystals and the box has what appears to be water stains on it. At this point the clerk should: a. check the internal temperature of the fish b. immediately place the products in the freezer c. report the unacceptable products to the vendor d. complete a discrepancy report

c. report the unacceptable products to the vendor

The "blind receiving" method means that the delivery is: a. made without an invoice b. received without being checked by the receiving clerk c. not seen by anyone prior to storage d. made with an invoice listing the items but no quantities

d. made with an invoice listing the items but no quantities

Which inventory record is best to ensure that appropriate authorization of storeroom issues has been granted? a. receiving record b. purchase order c. invoice d. requisition

d. requisition

True/False: A foodservice operation must be computerized in order to successfully implement forecasting

false

True/False: The number etched into a scoop corresponds to the approximate number of servings the scoop will yield from a gallon of product

false

Blind method

give the receiving a blacked-out invoice or PO

Potential consequences of a poorly designed receiving program includes all of the following except: a. short weights b. double billing c. low risk of pilferage d. substandard quality

low risk of pilferage

True/False: A physical inventory is an actual count of items held in storage

true

True/False: Advantages of cooking in a convection oven compared to a conventional include uniform heating and reduced cooking time

true

True/False: a recipe is standardized only after it has been tested and adapted for use by a specific foodservice operation

true

True/False: the recommended maximum storage time for canned goods is 12 months

true

purchasing order

written requests to a vendor to sell goods or services to a facility