FSSM

conventional foodservice

Foods are purchased in various stages of preparation for an individual operation, and production, distribution, and service are completed on the same premises (Gregoire)

What stainless steel finish is most used in foodservice equipment?

#4-The finish of the metal is numbered between 1 and 7. The polish increases as the number increases. Typically, #4 is selected for countertops.

No. 60 scoop

1 Tablespoon

Time for immersion santizing

1 minute

No. 8 scoop

1/2 cup

Temperature for hot holding

140 degrees F

How many cups are in a quart?

4 cups

Class C fire includes: Wood, paper, cloth Grease, liquid shortening, flammable liquids Correct! Electrical equipment, motors, switches Chemicals

A class C fire includes electrical equipment, motors, and switches. Examples include a fire in a toaster or a fire in the motor of a grinder.

Class K Fire

A cooking fire involving combustion from liquids used in food preparation. So it should be placed near the range or deep fryer or used on spilled chemicals in the kitchen. Cooking fires are fueled by a wide range of liquid cooking materials. Greases, cooking oils, vegetable fat, and animal fat are all fuel sources found in Class __ fires.

Broiling

A rapid cooking method that uses high heat from a source located above the food. Usually meat, poultry, and seafood. The food is placed 3 to 6 inches from the heat, depending on the type and intensity of the heat.

What cooking method converts collagen to gelatin in a piece of meat?

Braising bottom round A type of connective tissue that dissolves when cooked with moisture. Bottom round is a cut of meat with a higher amount of connective tissue. Braising is to cook in a small amount of liquid, usually after preliminary browning. Grilling, broiling and searing are all "dry" cooking methods.

What part of the wheat kernel contains the majority of cellulose?

Bran Cellulose is found primarily in the bran, and is eliminated to a large extent during the milling of refined flours. It is often removed and used in animal or poultry feed.

Which pigment does not change color in acid and alkali?

Carotene The chemical structure of carotenes is very stable and does not alter to change color in either acid or alkali.

commissary foodservice

Centralized Procurement and production facilities w/ distribution of prepared menu items to several remote areas for final preparation and service. (Gregoire)

Searing

Cooking food (usually meat) on a very high heat with only a small amount of liquid in the pan

Modular equipment

Equipment that is compact, attractive, and uses space efficiently to reduce labor costs.

What does FAT TOM stand for? Conditions that allow pathogens to multiply and grow

F=food for the pathogen to eat, A=acidity, T= time, T= temperature, O= oxygen, M= moisture

Who would you contact regarding false advertising of food products? FDA FTC USDA FCC

FTC the Federal Trade Commission, is a federal agency that enforces antitrust and consumer protection laws, and promotes competitive markets free of deception

Which classification of vegetables is best steamed because the appearance of the vegetable is preserved?Strong-flavor, high moisture Dry, high starch Moist, high starch Mild flavor, high moisture

High moisture, high starch vegetables (yellow squash) are best steamed because this method preserves both the nutrients and the appearance. These vegetables can also be baked because their high moisture content prevents them from becoming too dry.

Which of the following pieces of equipment improves cleanliness by avoiding on-line steam? Convection steamer Combination oven Steam-jacketed kettle Compartment steamer

In a steam-jacketed kettle steam is put into the space surrounding the kettle. The steam never touches the food directly therefore it does not have to be "clean" or sanitary steam. In the other pieces of equipment the steam comes into the space where the food is placed and surrounds the food. This steam needs to be "clean".

The process of supplying food to production units after it has been received and stored is called:

Issuing Issuing is the process used to supply food to production units after it has been received. Direct issues are those purchases that go directly to production after being received. Food that go to storage after receiving are called storeroom issues.

What is an important consideration in determining the length of the menu cycle in healthcare institutions?

Length of stay of the patient/resident The average length of stay is an important consideration. Hospitals with a 4-5 day patient stay may successfully use a 2-week cycle while long-term care facilities require a 3- or 4- week cycle.

ready prepared foodservice

Menu items are produced and held chilled or frozen until heated for serving (gregoire) Menu items are not produced for immediate service but for inventory and subsequent withdrawal. Food items are stored and recorded in a storage inventory. Cook-chill and cook-freeze are two methods used in ready prepared food services.

Cook-chill

Method in which menu items are partially cooked, rapidly chilled, held in chilled storage, and reheated just prior to service

cook-freeze

Method in which menu items are partially cooked, rapidly frozen, held in freezer storage, and reheated just prior to service

The steam in a steam vegetable cooker is measured by:

PSI - the acronym for Pounds per Square Inch. The ideal pressure for cooking food is between five and six.

Which of the following flours has the weakest gluten level? Self-Rising Flour, Pastry Flour, All-purpose Flour, Bread Flour

Pastry flour Gluten is a substance made up of proteins present in wheat flour that gives structure and strength to baked goods. Wheat flours are classified as strong or weak, depending on their protein content. Strong flours come from hard wheat and have high protein content. Weak flours come from soft wheat and have low protein content. Pastry flour is an example of weak flour and is ideal for desserts, because it has a lower gluten level

physical inventory

Periodic actual counting and recording of products in stock in all storage areas

perpetual inventory

Purchases and issues continuously are recorded for each product in storage, making the balance in stock available at all times

In what food production system are labor costs lower? Cook freeze Cook chill Using convenience foods (Ready Prepared) Conventional

Ready prepared (convenience foods) have evolved because of the increased labor costs and a critical shortage of skilled food production personnel.

Many food producers have their own brand names and define their own quality. To ensure the desired quality is purchased, you should:

Set up a can cutting Because not all fruits and vegetables are graded by the USDA, a can cutting is the only means of acquiring first-hand information. It allows you to look at the best quality and compare products.

Ways to cook mild flavored, high moisture content vegetables (such as summer squash)

Should be dropped into boiling water, the water allowed to return to a boil, and the vegetable cooked covered for only three to five minutes.

What standards define what a product must contain, in order to be called or defined by a certain name? Standards of Identity Standards of Quality Standards of Fill Standards of Health

Standards of Identity: The Food and Drug Administration (FDA) enforces the standards of identity, quality, and fill for food products. The standards of identity define the product itself, what it must contain, and the order the ingredients must be in for the manufacturer to use that name.

What is the Delaney Clause? The guidelines from the federal government, regarding the temperature at which foods should be stored or cooked, in order to ensure a safe food supply to the public A limitation on the amount of food dye, which can be added to food A list of preservatives allowed for manufacturers to add to foods Correct Answer A statement, which prohibits manufacturers from adding cancer-causing substances to food

The Delaney Clause is a statement in the 1958 Food Additive Amendment of the Pure Food and Drug Act. It prohibits the direct addition of any compound to foods which have been demonstrated to cause cancer in both humans and animals.

High satisfaction Motivators found by Herzberg

achievement, recognition, job content, responsibility

FDA

Their mission is to protect the nation's health against unsafe and impure foods. They use lab analysis of foods to detect microbiological and chemical toxicants, adulteration, etc. Governmental agency regulates the enforcement of amount of pesticides found in the food supply in grocery stores.

McGregor's Theory X

This theory suggests that there are two predominant concepts of human nature which he referred to as Theory X (negative) and Theory Y (positive). Theory X suggests the following things: 1. the average person dislikes work and avoids it when possible, 2. people must be coerced, controlled, directed, and threatened with punishment to get them to work, and 3. the average person prefers to be directed, avoid responsibility, and has little ambition.

One pound of boneless pork roast has a yield of 90%. You need to provide 125# of cooked pork for dinner tomorrow night. How many pounds of pork roast do you need to purchase? 112# 113# 139# 145#

To find the amount of raw meat which needs to be purchased when a 125# yield of cooked meat is needed; divide the pounds needed by the percent yield of the product. The formula for this problem is: 125/.90 = 138.88# or 139#125#/.90 = 138.88# or 139#

What is the blast chiller used for?

Used to extend the quality and safe storage life of menu items that are cooked, chilled and held in refrigerated storage (Spears, p. 445).

The pathogenic bacteria in raw seafood that is responsible for outbreaks of foodborne illness is:

Vibrio parahaemolyticus-foods commonly involved are raw ocean seafood, re-contaminated seafood, shellfish, oysters. Infection usually causes symptoms in 3-76 hours, average time 18 hour, abdominal cramps, low grade fever, chills, and watery diarrhea.

Beef stew prepared in a cook-freeze system should be thickened with which starch?

Waxy maize-is used for sauces that are to be frozen. Flour and other starches will break down and lose their thickening power when frozen.

Yield

When you calculate the number of servings provided in the recipe

Class A fire

Wood, paper cloth, cardboard, plastics

Grilling

a dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood, or hardwood charcoals

Braising

a long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food. Cooking food in a small amount of liquid, usually after browning it.

sous vide

a process of sealing raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service (Gregoire)

Arbitrator

a third party who hears disputes between the union and management and makes a decision that is binding to both parties

Temperature for cold holding

below 40 degrees F (39 or below)

Dry, high starch content vegetables (Legumes)

best soaked, then brought to a boil, and cooked covered until tender.

Class D Fire

combustible metals such as potassium, sodium, aluminum, and magnesium

assembly/serve

convenience-food foodservice, food products are brought into the operation with a maximum degree of processing. Thus labor and equipment needs are limited. -menu items are purchased prepared and require minimal cooking before service

Short-range planning ( how long is it?)

deals with operational areas and covers a time period of one year or less.

Class C Fire

electrical equipment, motors, switches, and frayed cords

Class B Fire

flammable gases such as propane and butane and flammable liquids such as gasoline, petroleum oil, and paint

ADA (Americans with Disabilities Act)

is a law that prevents discrimination, against qualified individuals with disabilities, in the hiring, firing, advancement, compensation, and training processes. ____ defines a disability as a physical or mental impairment that substantially limits one or more major life activities.

recency effect

occurs when evaluations consider the last few months instead of the entire evaluation period.

four P's in the marketing mix

promotion, product, price, and place.

cost-benefit analysis (CBA)

quantifying the inputs (in this case the change of nutrition services) against the value of the output (in this case the change in children's health status).

Leniency

ratings at the high end of the scale instead of spreading them out.

FLSA (Fair Labor Standards Act)

regulates minimum wage, maximum hours & child labor laws

If the entrees shown below had been served on Tuesday, how many servings of spaghetti would you expect to serve next Tuesday if you expected to serve 300 total entrees? 150 63 86 101

set up a ratio to do the calculations: 40 servings of spaghetti sold out of 140 total this day. 40/140 = x/300 where x is the number of servings of spaghetti you want to solve for. Cross multiply - 40x300 = 12,000 = 140X divide by 140 12,000/140 = 85.7 round up to 86

Strong flavored, high moisture content vegetables (broccoli, cauliflower, and kale)

should be boiled uncovered to allow strong flavors to escape. Also, cutting up strong flavored vegetables into small pieces reduces the sharp flavor.

cental tendency

the inclination to choose the average or mean consistently.

Balance Sheet

to measure the value of the organization or operation at a specific point in time. This value, or net worth, is the total value of the assets minus the total value of the liabilities.

Halo effect

when a manager allows a single prominent characteristic to influence their judgment in each area of the performance appraisal.

Hawthorne Effect

workers will change their behavior when they know they are being watched. This was developed as a result of the ____ studies that took in the 1920's