Domain 4

What is Menu Psychology?

Using design and pricing techniques to guide consumer choices and boost revenue

What is the Golden Triangle in menu design?

Eye scanning pattern focusing on top-right top-left and center of a menu

What is Descriptive Labeling?

Using sensory-rich adjectives to increase perceived value and sales

What is Price Formatting on menus?

Removing currency symbols or non-aligned prices to reduce spending perception

What is Decoy Pricing?

Placing a high-priced item next to mid-priced items to make them seem like a better deal

What is Highlighting or Boxing on menus?

Using borders or icons to frame and spotlight featured dishes

What is Limiting Choices on menus?

Offering 5 to 7 items per category to prevent decision fatigue

What is Menu Engineering?

Management tool evaluating profitability and popularity of menu items

What is Contribution Margin?

Selling price per unit minus variable cost per unit

What is Popularity Index?

Number of a specific item sold divided by total items sold times 100

What is a Star menu item?

Item with high profitability and high popularity

What is a Plowhorse menu item?

Item with low profitability and high popularity

What is a Puzzle menu item?

Item with high profitability and low popularity

What is a Dog menu item?

Item with low profitability and low popularity

What are Yin foods in Chinese culinary philosophy?

Cooling foods with high water content like vegetables and fruits

What are Yang foods in Chinese culinary philosophy?

Warming foods with high energy and fat content like hot soups

What is a Vegan diet?

Strict plant-based diet excluding all animal foods

What is a Lacto-Vegetarian diet?

Plant-based diet including dairy products but excluding meat poultry fish and eggs

What is an Ovo-Vegetarian diet?

Plant-based diet including eggs but excluding meat poultry fish and dairy

What is a Lacto-Ovo-Vegetarian diet?

Plant-based diet including dairy products and eggs

What is a Pescatarian diet?

Plant-based diet that includes fish and seafood

What is a Flexitarian diet?

Plant-based diet with occasional meat consumption

What is Soy Milk?

Liquid made from soaked ground and pressed soybeans

What is Tofu?

Coagulated soy milk pressed into soft white blocks

What is Miso?

Salted and fermented soybean paste made with fermented grain

What is Tempeh?

Fermented whole soybean cake with a chewy texture

What is Textured Soy Protein?

Defatted dried and compressed soy protein used as a meat extender

What is a Disaster Menu?

Emergency menu planned for limited power water and staffing

What is the healthcare disaster supply requirement?

Minimum 7-day disaster menu with nutrient analysis and food supplies on hand

What is the emergency water requirement per person?

At least 1 gallon of water per person per day

What is Formal Fixed Bidding?

Purchasing large nonperishable quantities over long periods at set prices

What is Daily Bidding?

Purchasing perishable goods with price bids lasting only a few days

What is a Prime Vendor?

Single supplier providing the majority of an operation's goods

What is Independent Purchasing?

Procurement done by an individual unit or department

What is Centralized Purchasing?

Single purchasing department buying for multiple units

What is Group Purchasing?

Independent operations joining together to secure bulk volume pricing

What is Just-in-Time Purchasing?

Ordering products for immediate production to eliminate storage costs

What is Direct Issuing?

Products sent directly from receiving to production without going through storage

What is Storeroom Issuing?

Products received recorded stored and issued when needed

What is Physical Inventory?

Periodic physical counting and recording of all stock on hand

What is Perpetual Inventory?

Continuous running record of inventory balances and stock value

How is Cost of Food Available calculated?

Beginning inventory plus purchases

How is Cost of Food Used calculated?

Beginning inventory plus purchases minus ending inventory

What is the ABC Inventory Method?

Classifying inventory into A high value B moderate value and C low value

What is Minimum-Maximum Inventory?

Control method setting safety stock minimum reorder level and maximum limit

What is Safety Stock?

Built-in buffer inventory maintained to prevent running out of product

What is Lead Time?

Interval between requisition initiation and product receipt

How is Reorder Point calculated?

Normal usage times lead time plus safety stock

What is Economic Order Quantity?

Optimal order quantity that minimizes total ordering and holding costs

What is Actual Purchase Price valuation?

Valuing inventory at the exact purchase price of each item

What is FIFO inventory valuation?

First-In First-Out where oldest stock is used and inventory is valued at newest prices

What is LIFO inventory valuation?

Last-In First-Out where newest stock is sold first and inventory is valued at oldest prices

How is Inventory Turnover calculated?

Cost of goods sold divided by average inventory value

What is a Standardized Recipe?

Recipe consistently delivering exact quality yield and portion sizes

What is an Ingredient Room?

Centralized area for weighing and measuring ingredients before production

What is Forecasting in foodservice?

Estimating future demand and meal numbers based on past data

What is a Production Schedule?

Written plan stating employee assignments prep times and dish quantities

What is Batch Cooking?

Cooking total required quantities in smaller batches as needed

What is Conventional Foodservice?

Traditional system where food is prepared and served on the same premises

What is Centralized Service?

Food is plated close to production and delivered via carts

What is Decentralized Service?

Food is transported in bulk to galley kitchens near patients for plating

What is Ready-Prepared Foodservice?

Food is prepared ahead chilled or frozen and reheated prior to service

What is the Cook-Chill method?

Food is partially or fully cooked rapidly chilled and reheated later

What is Sous Vide?

Vacuum-sealing food in airtight pouches and cooking in a low-temp water bath

What is Commissary Foodservice?

Centralized production facility preparing food and shipping to remote sites

What is Assembly-Serve Foodservice?

Convenience system using fully prepared foods requiring only heating

What is Display Cooking?

Open kitchen where food preparation is visible to dining customers

What is Conduction?

Heat transfer through direct physical contact

What is Convection?

Heat transfer through fluid or gas movement

What is Radiation?

Heat transfer via electromagnetic waves or light

What is Dry-Heat Cooking?

Cooking food using hot air radiation or fat without moisture

What is Moist-Heat Cooking?

Cooking food using water liquid or steam

What is Combination Cooking?

Using dry-heat followed by moist-heat cooking like braising or stewing

What is Blanching?

Briefly boiling food then plunge cooling in ice water

What is Braising?

Browning large meat cuts in fat then simmering slowly in covered liquid

What is Stewing?

Browning small meat pieces and simmering completely submerged in liquid

What is Mechanical Tenderizing?

Pounding grinding or scoring meat to break down muscle fibers

What are enzymatic meat tenderizers?

Plant enzymes Bromelain from pineapple and Papain from papaya

Why slice meat against the grain?

It cuts across muscle fibers making meat easier to chew

How does high altitude affect baking?

Decreased atmospheric pressure requires reducing leavening reducing sugar and increasing liquid and oven temp

What is a TCS Food?

Food requiring time and temperature control to prevent pathogen growth

What is the Temperature Danger Zone?

41 degrees F to 135 degrees F where bacteria grow rapidly

What temperature range fosters fastest bacterial growth?

70 degrees F to 125 degrees F

What defines a Foodborne Illness Outbreak?

Two or more people experiencing same symptoms after eating same food confirmed by investigation

What is a Foodborne Infection?

Illness caused by ingesting live pathogens that grow in the body

What is a Foodborne Intoxication?

Illness caused by ingesting toxins produced by pathogens in food

What is a Toxin-Mediated Infection?

Illness caused by ingesting pathogens that produce toxins inside the GI tract

What does FAT TOM stand for?

Food Acidity Time Temperature Oxygen and Moisture

What are Bacterial Spores?

Protective bacterial forms that survive heat drying and harsh conditions

What is Cross-Contamination?

Transfer of harmful pathogens from one food or surface to another

What is Cross-Contact?

Transfer of a food allergen from one food or surface to another

What is the FDA ALERT system?

Food defense protocol standing for Assure Look Employees Reports and Threat

What is a Safety Data Sheet?

OSHA document detailing chemical hazards usage storage and emergency procedures

What is Sanitizing?

Reducing surface pathogens to safe public health levels

What is Heat Sanitizing?

Submerging items in water at least 171 degrees F for at least 30 seconds

What are the three main chemical sanitizers?

Chlorine iodine and quaternary ammonium compounds

What are the three sinks in a 3-compartment sink setup?

Wash sink at 110 degrees F rinse sink and sanitize sink

What is the required final rinse temperature for a high-temp dishwasher?

At least 180 degrees F

What is the minimum internal temperature for poultry and stuffed meats?

165 degrees F instantaneously or for 15 seconds

What is the minimum internal temperature for ground meat and injected meat?

155 degrees F for 17 seconds