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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)

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