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Jean Inman Domain IV

Terms in this set (163)

non select menu
gives customer no choice
-services customer who are unable to make a choice
-permits more accurate forecasting, greater control
limited choice menu
provides choices for some items
static, set, set menu
same menu items every day (restaurant)
single use menu
one time only
-catering event
-special event
Cycle menu
repetition of menus in designed sequence
planned usually 3-4 weeks then repeated
simples purchasing, standardizes preparation, procedures, gives a more constant and evenly distributed workload
spoken menu
presented orally
room service
patients call when hungry, order from a menu
Two teir
upscale menu items prepared for those willing to pay extra
table d'hote
complete meal at set price
-prix fixe menu; select each course
-could be banquet style
a la carte
separate times at separate prices
du jour
menu of the days,
uses leftovers and food bargains
offers flexibility
Commercial opperation
sale of food is primary activity
profit is desired
noncommercial
on-site food service
provides food as a secondary activity
What should you evaluate for menu development
1. clientele
2. physical facility
3. personnel
4. budget
5. government regulations
6. aesthetics, external factors
7. trends and popular items
8. disaster menus
What are the four categories of menu items
1. STAR (high profit, high popularity)
2. DOG (log profit, low popularity)
3. PUZZLE (High profit, low popularity)
4. PLOWHOUSE (High popularity, low profitability)
Menu mix
# of item sold/ total # of all items sold
show popularity
Contribution margin
menu items cost - selling price
Seventh-day adventist follow what diet restrictions?
-pork prohibited
-meat and fish avoided
-alcohol, coffee, tea prohibited
Mormonism follow what diet restrictions?
-alcohol, caffeine prohibited
-fasting practiced
Judaism follow what diet restrictions?
Kosher
-pork and shellfish prohibited
-meat and dairy at the same meal prohibited
-fasting practiced
Buddhism follow what diet restrictions?
refrain from meat, vegetarian
Hinduism follow what diet restrictions?
-Beef prohibited
-alcohol avoided
Islam
-Pork and certain birds prohibited
-alcohol prohibited
Hedonic scale
foods rated from extremely like to extremely dislike
-facial expressions used with children
frequency of acceptance
how often they would be willing to eat an item
popularity idea equation
# servings of an item/ total # of servings of all items in that category of that day
average check equation
divided sales by the number of customers served
procurement definition
function of acquiring material for production
profit center definition
assigned both expense and revenue responsibilities
Cost center definition
mange expenses, but do no generate revenue
formal, competitive bid buying
-submit written specifications and quantity needs to vendors who then submit a price
-bid are opened together; place order with lowest bid
purchase order
written record of items ordered, and quantities
Written specifications include
product, grade, form, degree of ripeness, size, thickness, count, product size, brand, quantity, quality
performance specification
indicate quality by functioning characteristics of the product (ex: pH level of detergents)
Formularies
description of approve products that an organization would like all personnel to use
Casual models
assumption that a relationship exists between the item being forecast and other factors
Subjective model
used when relevant data are scarce of when relationships between data do not tend to persist over time -- must rely on options
Invoice
delivery slip that accompanies the order
-list items, unit price, total cost
-checked against items received and the PO
-inspect items, list on receiving reports, store promptly
Blind check receiving
-give clerk blind invoice
-more time consuming
-fill out as receiving
Dry storage room desired characteristics
-temperature 50-70 degrees
-dry, cool, dark, well ventilated, clean
-shelfs at least 6" of the ground
-humidity - measured by hygrometer 50-60%
Proper cooling temperatures/hr
reach 70degree within two hours
reach 40degrees within four hours
Perpetual inventory management
running record of balance on hand
-updated each time an item is placed in or removed from storage
Physical inventory
actual count of all goods on hand at the end of accounting period
* counted as an asset on balance sheet
Fixed order quantity inventory system
determined the order point
average daily use x lead time + safety stock

lead time = how many days it takes to get delivery from date of order
Par stock method
-bring stock up to par level each time an order is place regardless of the amount on hand
Mini-max stock
stock is allowed to deplete to safety level before new order is placed
-established minimum and maximum amounts to have on hand
ABC inventory classification system
A items vital, high value only make up 15-20% of storage
C items, trivial, low value only make up 60-65% of storage
Central ingredient room
quality control measure, assure storage, inventory, production control, saves food costs
purchase price
based on actual purchase price of the product, count products, add value of all products on hand
weighted average purchase price
time consuming
based on average price paid for products over time
multiple number of units of each product in opening inventory and those purchased during the month of purchase price
add these prices and divided by the total number of units
Dispersion systems
mixture of various substances in solid, liquid, or gaseous states
Whipped egg whites; what dispersion system
gas in liquid
sponge cake; what dispersion system
gas in solid
mayonnaise; what dispersion system
liquid in liquid
gravy; what dispersion system
solid in liquid
custard; what dispersion system
liquid in solid
If baking soda is added to green vegetables what happens
green color is intense due to chlorophyllin
Why do you add cream of tartar to angel food cake?
-has an acidic pH
-stabilizes egg white foam
-contributes to large volume
-contributes to tender crumb
-without cream of tartar; tough, yellow, small cake
Enzymes
-act as catalysts to facilitate chemical reactions
-may remain active after cells die
-all are proteins
-converts starch to sugar in ripening
-enzymatic oxidation causes browning of cut surfaces
-acid will lower pH and inhibit enzyme activity
-blanch vegetables before freezing to destroy enzymes
Maillard reaction
-combination of reducing sugar and amino acid
-browning of bread
-more rapid browning -- increase pH, increase temp, decrease water content
conduction
heat moves from one particle to another
good conductors include; copper, black cast iron, aluminum
convection
heated air moved with fan
Induction
use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces
Radiation
infrared waves coming from glowing heat
Meat analogs
isolated soy protein, vegetable protein, fat, carbohydrate, vitamins, minerals, flavor, color
Molds
-warm, damp, dark conditions, grow best on acid, neutral, sweet foods
-used in curing cheese
-boil to destroy
-dont usually produce harmful substances
Bacteria
-need abundant moisture, neutral foods
-destroyed by pasteurization
-danger zone 41-135 degrees
BHA, BHT
antioxidants for fatty prodcuts
irridiation
cold sterilization
-approved for spices, beef, lamp, pork, poultry, wheat, potatoes
-kills most harmful bacteria
Production schedule
what to do when
-assures efficient use of employee time and minimum production problems
-assign preparation to employees by hour of the day
Standardized recipes
produces known quantity of food of desired quality
includes; name, ingredients, procedures, pan size, baking time, temp, quantity and number of portions of specific size, standard of quality expected
Shortcut for scoop
divide scoop number by 32
Triangle testing
there samples are presented; two are alike. Determine which two are identical.
Penetrometer
tenderness or firmness; used with custards
Viscosimter
consistency; used with batters
linespread test
viscosity; used with sauces
Specific gravity test
compares lightness of products; ratio of the density of a food to that of water; weight of given volume of sample divided by water of same volume of water
Conventional production system
all preparation is done on preemies where meal are served; food are prepared and served the same day
Delivery methods
Centralized; trays set in central serving area under common supervisor
decentralized: used where distance from kitchen to patient is great
automated cart system- build in corridors
Commissary
satellite; centralizes procurement and production
food production and service areas are in separate facilities
disadvantages; delivery and safety issues; has 9 critical control points
ready-prepared
-cook-chill
-cook-freeze
-food are prepared on site, then frozen/chilled for later use
-has 9 points of critical control points
Sous vide
process that seals raw, fresh food items in plastic pouches to allow chilled storage and then cooking boiling water prior to service
Assembly serve
-purchased completely prepared; finish by thawing, heating on premises
-No on site kitchen
-has 4 points of critical control points
Food Code temperatures
frozen: 0 - -10
transport hot: 165- 170
danger zone: 41- 135
FDA cooling temperature regulation
-cool quickly from 135 to 70 within 2 hours
-cool from 70 to 41 within an addition 4 hours
-total cool time 6hrs
seat turnover equation
customers per meal/ # of seats
Waiter service - american style
waiter takes order, food portioned onto plates in kitchen
Waiter service - french style
portions brought to table on platter; waiter completes preparation at table
Waiter service- Russian style
prepared and portioned in kitchen; brought to table on serving platters
family style
water service- banquet
preset menu and service
National Marine Fisheries Service
NFMS
-inspects and certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards
DHHS
Dept of Health and Human Services
-concerned with infectious and contagious diseases transmitted through shellfish, milk, vending machines and restaurants
-contaminated shellfish transmit hepatitis
What does the FDA regulate
-All food products EXCEPT meat, fish, poultry, eggs
-monitors interstate shipping of SHELLFISH
-prohibits adulteration
-prohibits misbranding
-additives
-inspects food processing, raw materials, labeling
GRAS
generally recognized as safe
Meat, fish, poultry, eggs inspected by
USDA
Delaney clause
anything cause cancer in animals or humans should be removed from the market
imitation
often nutritionally inferior; may cost less, taste the same
substitute
nutritionally equal or superior in some and and inferior in other ways
ex: egg substitute
Labeling must include
form, weight, name and address of manufacturers, ingredients in decreasing order of predominance, size of serving if number of services are listed
low cholesterol on a label suggests
<20mgs of cholesterol per serving
low calories on a label suggests
no more than 40 kcal per serving
low fat on a label suggests
3 grams or less per serving
very low sodium, on a label suggests
no more than 35mgs per serving
low sodium on a label suggests
no more than 140mgs per serving
low saturated fat on a label suggests
1 gram or less per serving
DRV
Daily reference value
RDI
reference daily intakes
-replaces USRDA's
EPA
Environment protection agency
establish and monitor water quality standards
determines safety and tolerance levels for pesticides
Staphylococcus aureus
-infections from handing food
-common in reheated foods
-1-7 hrs: nausea, vomiting, pain, diarrhea, NO fever
Clostridium botulinum
-anaerobic; rare and more deadly; usually resistant to heat
-spoils low acid foods, improperly canned foods, vacuum,-packed and tightly wrapped foods, smoked and sales foods, cooked root vegetables held at warm tematures
-honey is source, dont give to infants
-4-36hrs; weakness, double vision, fatigue, diarrhea, paralysis, may be fatal
Clostridium perfringens
-improper cooked and reheated, cafeteria bug, soups, gravies, stews, casseroles
-8-18hrs; nausea, vomiting, abdominal pain, diarrhea
Bacillus cereus
-emetic, diarrheal
-30min-6hrs emetic, 6-15hrs diarrheal, last up to 24hrs
-rice products, starchy foods, food mixtures (emetic)
-meats, milk vegetables, fish (diarrheal)
Salmonella
-6-48hrs: fever, nausea, vomiting, chills, headache
-raw and undercooked meat and poultry, eggs, raw dairy, seafoods, melons
Listeria monocytogens
-grows between 34-113 degress F
--hot dogs, lunch meat, cold cuts, coleslaw, raw milk, soft cheese
-pregnant women are at high risk, leads to spontaneous delivery
-may harm fetus. can cause flu like symptoms, encephalitis, meningitis, headache, fever
Escherichia Coli
-diarrhea, severe cramping
-rare or raw ground beef, uncooked fruits/vegs, raw milk, unpasteurized apple juice
-can grow at refrigeration temperatures
HACCP stands for
Hazard analysis critical control point
HACCP steps
7 step process
(1) hazard analysis, (2) critical control point identification, (3) establishment of critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7) verification procedures
Common # of critical control points for commissary, ready-prepared, conventional, assembly serve
Commissary - 9
ready-prepared - 8
conventional - 5
assembly serve - 4
Public Health Security and Bioterrism Preparedness and Response Act
-protects safe and security of the food supply
OSHA stands for
Occupational safety and health act
Fire classes; A, B and C
A: ordinary combustible materials, wood, paper, cloth
B: flammable liquids, gases, greases
C: live electrical fires
Symbols that represent fire classes
A: Triangle
B: Square
C: Circle
Extinguishers that can be used include
Multi-purpose dry chemical: A. B C
Foam: A B
Carbon dioxide: B, C
Water, water plus carbon dioxide, soda, acid: A
Dry Chemical: B, C
Chemical/ cleaning supplies; regulated by who and most common supplies
regulated EPA (environmental protection agency)
1. chlorine solution
2. iodine
3. quaternary ammonia
Temperatures of dishwasher
pre wash- 110-140
wash 140-160
rinse 170-180
Convection oven
-fan for circulation
-even heat distribution
-cook faster and more evenly
Rotary, reel, revolving tray
-food in motion
-large volume baking
-meat cookery
microwave
-on demand serving
-saves time
-reheat prepared foods
-does not brown or caramelize food
tilting skillet
-very versatile
-serves as oven, fry pan, braising pan, kettle, steamer, food warmer
-soups, fried chicken, grilled cheese, scrambled eggs
Steam cooking
-reaches at least 212 degrees
-mesure in PSI (pounds per square inch)
-more efficient than electric or gas
Steam-jacketed kettle
-two sections of stainless steel with air space for circulation
-food does not touch steam
-uses both conduction and radiation heating
-used for soup, pasta, gravies, sauces

*Looks like a huge pot on legs
depreciation equation
(value of equipment - salvage value)/ # of years of useful life
how many ml is a teaspoon?
~5
How many ml is a tablespoon?
~15
(14.8 to be exact)
RCF stands for?
recipe conversion factor
-used when determining how to modify recipes while maintaining consistency
COGS stands for?
Cost of goods sold
COGS = beginning inventory + any purchases made - ending inventory
How do you determine inventory turnover ration?
COGS/ average inventory
What are the four stages of bacteria growth?
Lag phase; bacteria is not multiplying
log phase: begin and continue to multiple rapidly
stationary phase: multiplication is equivalent to death
decline/death phase: more bacteria are dying than multipling
Eastern orthodox diet restrictions include
fasting on wednesday and friday where no meat products are consumed
What does the D value stand for/mean?
decimal reduction time
-represents the amount of time that is needed to kill 90% of a bacterial population
Which cooking oil has the highest smoke point?
corn oil, refined peanut, refined safflower, refined sunflower and vegetable oil all are about 450 degrees

refined sesame oil is 410 degrees

Extra virgin oil is around 405

Canola and grapeseed are about 400 degrees
Persistance in relation to bioaccumulation means
the length of time a toxic or other contaminant not normally found within food or animal takes to break down into components that are no long hazardous
Direct energy within food service is
expended on production mechanisms that directly produce, maintain and serve food
Indirect energy within food service is
includes items that support other necessary but non-service relation mechanisms
A tilting braising pan can be used for
-considered one of the most versatile pieces of equipment found in any kitchen
-fry, roast, braise, poach, and roof
MSDS
Material Safety Data Sheets
-distributed with the chemical by the manufacturers of the products detailing all of the important information

includes potential hazards and risk , how to use the products properly and safe, health risks

an OSHA requirement
Per the Food Code the minimum internal temperature of hot food on a serving line should be
135 degrees
Formula for cost of goods available
beginning inventory + purchases
Roughly how many employees are needed to cover each full-time position?
1.55
Why are spore forming bacteria especially dangerous?
their spores can withstand temperature up to 240 degrees, so killing them is difficult

and food must be heated under pressure to destroy them
examples of Activity ratios include
inventory turnover & percentage of occupancy

activity ratios help managers understand how well an organization is utilizing its current assets
Return on equity definition
profitability ratio that enables managers to make decisions regarding an organizations ability to produce a profit in relation to the equity of the owners
Operating ratios
are concerned with controlling expenses while also generating revenues

ie. labor minutes per meal
Group think definition
develops when a group has been working together begins to place to much value in the group itself
AND requirements for accommodating individuals with disabilities is
-maximum high for a food service line to be capped at 34"
-aisle/widths need to be a minimum of 36 inches
Prime Cost method
takes into consideration the two largest expenses

-cost of food and labor
Variable rate equation
the ratio of the variable costs associated with sales

=variable cost/ sales
Proper temperature for dishwashers
pre wash: 110 to 140 degrees
wash: 140 to 160 degrees
rinse: 170 to 180
final rinse: 180
Incremental budget
-starts with last years budget numbers (main thing that will always exist in an incremental budget)
-make adjustments based upon an incremental value after considering various factors
-or adjust on inflation rate
-may need to consider a restructuring costs or new labor contracts
Cost accounting definition
the determination of costs and their control
Quick Ratio equation
current assets - inventories / current liabilities

*profit itself is neither an asset of liability and is not used unless stated as cash on hand
Accrual basis of accounting
-the recording of transactions when revenues are earned and expenses realized
Return on assets
-can be calculated by dividing net profit after tax by the total assets multiple by 100
-shows the productivity of assets
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