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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)
What is the systematic receiving procedure?
1. inspection of goods 2. acceptance or rejection of goods 3. receiving records 4. storage
what are the "big 8" allergies?
milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans
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
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
what are the 6 unique characteristics of an open system?
1) interdependency of parts, leading to integration and synergy
2) dynamic equilibrium
4) permeable boundaries
5) interface of systems and subsystems
6) hierarchy of the system
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
level or degree to which managers allow employees to act independently within their job descriptions
series of menus offering different items daily on a weekly, biweekly, or some other basis, after which the menus are repeated
menu that is planned for service on a particular day and not used in the exact form a second time
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
food is transported in bulk to a location separate from production and plates or trays of food are assembled in that location
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
centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and 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
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