51 terms


What are the 5 M's of concept development
market, menu, money, management, method of operation
What are the 6 facility design principles?
flexibility, simplicity, flow, ease of supervision, space efficiency, ease of sanitation
Name 3 production systems
1. conventional - "cook-serve" 2. commissary or central production kitchen w/ satellites 3. ready prepared - "cook-chill"
Name 2 delivery systems
1. centralized system (everything plated in 1 place) 2. decentralized system (assembled in different places)
Name 4 service systems
self-serve, tray service, waiter/waitress service, catering services
What is the systematic receiving procedure?
1. inspection of goods 2. acceptance or rejection of goods 3. receiving records 4. storage
What is FIFO
first in first out
What is LIFO and when is it used?
last in first out, used with baked goods
How much of total storage should dry storage be
How much should be for freezer storage
How much should be for refrigerator
what is owner's equity
total assets minus total liabilities
good manufacturing practices
hazard analysis critical control point
sanitation standard operating procedure
who was HACCP developed by?
what are the "big 8" allergies?
milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans
what does ACP stand for
allergen control program
what are 4 zones of food contamination sources
1. direct food-contact surfaces 2. indirect food-contact surfaces 3. items like floors, walls, and cleaning equipment 4. maintenance equipment, hallways, entrances, and welfare facilities
what are 3 microorganisms that are commonly found in food
mold, yeast, and bacteria
name the 4 phases of the growth of microorganisms on a food product
1. lag phase 2. logarithmic growth phase 3. stationary growth phase 4. accelerated death phase
what is the difference between food intoxication and food infection
food intoxication is when the toxin is ingested, and a food infection is when the microorganism itself is ingested
which government agency enforces the food, drug and cosmetic act
what are the 6 unique characteristics of an open system?
1) interdependency of parts, leading to integration and synergy
2) dynamic equilibrium
3) equifinity
4) permeable boundaries
5) interface of systems and subsystems
6) hierarchy of the system
what are the 4 inputs of the foodservice system?
Human, materials, facilities, operational
ability to meet needs of today without compromising future generations' ability to meet needs
procedure that defines and ensures the maintenance of standards within prescribed tolerances
quality assurance
level or degree to which managers allow employees to act independently within their job descriptions
key component of a foodservice operation
several food items grouped together and sold for one price (menu)
table d'hote
menu that is presented by a technician orally to a patient
spoken menu
food items priced individually
a la carte
series of menus offering different items daily on a weekly, biweekly, or some other basis, after which the menus are repeated
cycle menu
menu that is planned for service on a particular day and not used in the exact form a second time
single-use menu
same menu items are offered every day
static menu
foods are purchased in different stages of preparation for an individual operation, and production, distribution, and service are completed on the same premises
conventional food service
plates or trays are assembled in area close to production
centralized service
food is transported in bulk to a location separate from production and plates or trays of food are assembled in that location
decentralized service
menu items are produced and held chilled or frozen until heated for serving
ready prepared foodservice
method in which menu items are partially cooked, rapidly chilled, held in chilled storage, and reheated just prior to service
method in which menu items are partially cooked, rapidly frozen, held in freezer storage, and reheated just prior to service
a process of sealing raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service
sous vide
centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service
commissary foodservice
menu items are purchased prepared and require minimal cooking before service
statement understood by buyers and suppliers of the required quality of products, including allowable limits of tolerance
the process of tailoring a recipe to suit a particular purpose in a specific foodservice operation
recipe standardization
transfer of heat through direct contact from one object or substance to another
distribution of heat by movement of liquid or vapor (either natural or forced)
generation of heat energy by wave action within an object
use of electrical magnetic fields to excite the molecules of metal cooking surface
seven step gracious problem-solving process
listen, repeat, aplogize, acknowledge, make, explain, says (thank you)