RD Exam - Domain IV

What does the menu determine?

equipment, food, space, personnel needed

What are the three degrees of choice when it comes to menus?

no choice--nonselective, either cycle or single use. Permits more accurate forecasting, greater control.

limited choice--provides choices for some items

Choice--selective. better pleases clientele. Can be static or single use or cycle.

What is a static menu?

Same menu items every day (restaurant)

What is a cycle menu?

standing; repetition of menus in designated sequence. Planned for 3-4 weeks, then repeated.

What are dietary restrictions of Southeast Asians?

They eat pork.

They eat few dairy products (need non dairy calcium source)

What are dietary needs of Kosher people?

no meat and dairy at the same meal

no pork

no shellfish (no shrimp)

What are the dietary needs of Chinese people?

Yin foods (dark, cold: fish, vegetables, fruits)

Yang foods (bright, hot: hot soup from chicken)

What are the dietary needs of Seventh Day Adventists?

ovolactovegetarian, no caffeine

What are the needs of Central America/Hispanic/Latin people?

fruits, vegetables, meat, poultry, fish

What happens to efficiency if the kitchen floor is too expansive?

Efficiency declines because workers waste steps moving around

What does menu engineering focus on?

both the popularity and the profitability of the items.

Deals with the menu mix and the contribution margin.

What are the 4 categories of menu items and what do they represent?

Star--highly popular, highly profitable

Dog--low popularity, low profitability

Puzzle--low popularity, high profit

Plowhorse--high popularity, low profitabillty

contribution margin

calculated by subtracting a menu items food cost from its selling price

What is a popularity index used for?

used to analyze and predict any item's sales. Chart day to day variations in demand as well as each items popularity in relation to other items.

How do you determine popularity index (you will get a %)?

# of servings of an item / total number of servings of all items in that category that day

procurement involves

purchasing, receiving, storing, inventory control

When purchasing, when do you use informal, open market purchasing?

when a small amount is needed quickly

This is where the buyer requests quotes on specific items for specific amounts and qualities from one or more sources of supply

How does formal, competitive bid buying work?

Submit written specifications and quantity needs to vendors who then submit a price. Bids are opened together, lowest price wins.

What does centralized purchasing involve?

The personnel in one office does all purchasing for all units in that organization. It is cost effective and time saving.

What does group or co-op purchasing involve?

Involves union of separate units (like hospitals) not related to a single management, for joint purchasing. They get the benefit of large volume purchasing (cheaper)

What is Just In Time purchasing?

purchase products as needed for production and immediate consumption by customer, without having to store and record it in the inventory.

What are the 3 types of written specifications?

Technical--indicate quality by objective and impartial test results (graded food items)

Approved Brand--indicate quality by specifying a brand name or label

Performance--indicate quality by functioning characteristics of the product (ex: pH level of detergents)

formularies

description of approved product that an organization would like to use, standardizes usage

What is "collusion with vendors"?

gifts and favors from vendors --DECLINE these

What is a food broker?

Someone who does not own products (does't wear house food); connects buyers with sellers

How do you determine how much to purchase for a food product?

portion size x # of servings = edible portion

then

Edible Portion / % yield = As Purchased

When determining how many servings you can obtain from an uncooked item, what should you consider?

the % lost in preparation

subtract the amount that will be lost and convert it to ounces.

then, divide by portion size

In forecasting methods, what is a moving average?

a short term forecast

it uniformly weighs past observations, so for example, you take the data from the past three months, and get the average, and use that as the forecast for the next month

exponential smoothing forecasting

uses software, gives recent values more weight, not uniformly weighing past observations

What are causal models of forecasting?

they assume that a relationship exist between the item being forecast and other factors such as selling price and the number of customers.

These are for medium and long term forecasts, and are expensive to develop. regression analysis

what is the first control in the receiving process?

the purchase order

What tools should you have in the receiving area?

thermometers, scales, can openers, and hand trucks

What is an invoice? What do you do with it?

A delivery slip that accompanies the order. It lists items, unit price, and total cost. You use it to check it against items received (po first) and the purchase order. Inspect the items, list on receiving report, store promptly

Fresh fish should arrive at what temperature?

< or = to 41 degrees F

If there is any indication that frozen fish has been allowed to thaw, reject it

The amount of storage space needed depends on what?

frequency of deliveries, market form of food purchased (raw, prepared, partially prepared), and the extent of the menu

What temperature should dry storage be?

50-70 degrees F

What should the humidity be in dry storage?

50-60%

Measured by hygrometer

What foods require the highest humidity?

fresh fruits and vegetables

85-90%

What temperature should refrigerated storage be at? Fresh fruits and vegetables? Meat, dairy, eggs?

< 41 degrees F for all potentially hazardous foods

Fresh fruits and veggies 40-45 degrees F

Meat, dairy, eggs 32-40 degrees F

Frozen foods should be kept at what temperature?

0-10 degrees F

What Perpetual method of inventory management?

Perpetual Inventory--running record of balance on hand. Updated each time an item is placed in or removed from storage.

What is the Physical method of Inventory management?

Physical Inventory--Actual count of all goods on hand at end of accounting period.

What is the Fixed Order Quantity inventory system?

determines the order point. The order point is the level of inventory that when it gets to that number, you need to order moreLead time is the number of days from placing order until delivery. Safety stock is the small backup supply to ensure against sudden increases in use.

(average daily use) x (lead time) +safety stock = order point

What is the Mini Max method of inventory management?

the stock is allowed to deplete to the minimum level, and you order enough to reach the maximum level.

establish minimum and maximum amounts to have on hand.

What is the ABC inventory classification system?

The relative importance of each inventory item is measured by how much the total value of purchases is for that item each year. A items are vital, high value, and take up 15-20% of inventory and constitute 75-80% of total annual value of purchases. . C items are trivial, low value and take up 50-60% of inventory. B items are moderate, medium value.

A items are expensive and need tightest control!!!

What is the FIFO method of determining the value of the inventory?

Based on last price paid multiplied by number of units on inventory. Tends to price the inventory high.

What is the LIFO method of determining the value of the inventory?

Last in First Out

Uses oldest price paid for an item in inventory. Usually underestimates the value of current inventory.

What are the benefits of a central ingredient room ?

Quality control measure.

Assures storage, inventory, production control .

Saves food costs.

helps staff follow standardized recipe

weighted avg purchase price

based on avg price paid for products over time

multipy units in opening inventory by those purchased during month by purchase price

number system

single digit identifying the type of product

What are dispersion systems?

A mixture of various substances in solid, liquid, or gaseous state.

classified according to the state of matter in each phase of dispersion

classified on basis of size of dispersed particles

Why must you process vegetables at a temp higher than 212 degrees F? (like in canning)

to prevent botulism

vegetables and acid

most are slightly acidic with relatively high pH

What does acid do to color of green vegs when they are overcooked or canned?

causes loss of color

• heat disrupts cells and releases organic acid

• H ion from acid contacts mg in chlorphyl

• mg is removed, pheophytin molecule turns olive/brown

how do you prevent veggies from browning during canning

cook short time; leave lid off for first few min to allow escape of acid

What happens if you add baking soda to veggies you are cooking?

they turn an intense green color due to chlorophyllin and they get mush. Also, water soluble vitamins are lost in an alkaline solution

What is the best way to prepare veggies?

cook and serve quickly

WHy is cream of tartar used in angel food cakes?

to lower the pH and make it more acidic. It maintains white color by preventing the Maillard browning reaction.

It contributes to large volume by stabilizing the egg white foam

Contributes to tender crumb

What does acid do in baking? What does alkaline do?

Acid prevents browning

Alkaline increases browning

All enzymes are what?

proteins- affected by pH and temperature of protein

enzymes

catalysts to facilitate chemical rxn

may remain active post cell death

enzymes convert starch to sugar softening fruit (also causes browning of surfaces cut)

Why do you blanch vegetables before freezing them?

to destroy enzymes that may cause flavor/texture changes

What is an example of an enzymatic browning? Non enzymatic browning?

Cut surfaces of fruit = enzymatic

Maillard reaction = non enzymatic

What are three things you can do to increase browning?

increase the pH (6 or higher)

increase temperature

decrease water content

What are the four methods of heat transfer ?

Conduction--heat moves from one particle to another by contact ex heat pallet to plat to meat

Convection--heated air moved with a fan from one place to another

Induction--use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces

Radiation--infrared waves coming from glowing heat

How does a microwave cook food?

it causes kinetic action (friction) that cooks food.

It affects only water molecules, and penetrates two inches into food

Should you warm a baby bottle in a microwave? Why?

No because it doesn't heat evenly

Steak on a grill or meat braising in a steam jacketed kettle uses what kind of heat transfer?

both conduction and radiation

Molds grow in what temperatures? What conditions? How do you destroy them?

warm 77-86 degrees F, damp, dark conditions, grow best on acid, neutral, sweet foods.

Don't usually produce harmful substances. Boil them to destroy them.

Yeasts grow in what temps and conditions? how are they destroyed?

need water, energy(sugar), acid medium in oxygen, 77-86 degrees F

destroyed by boiling

Bacteria grow at what conditions and temp? How are they destroyed? What is the danger zone for growth of bacteria?

Bacteria need abundant moisture, neutral foods in 68-113 degrees F. Aerobic or anaerobic. Destroyed by temperatures of pasteurization (145 degrees for 30 min)

Danger Zone is 40-140 degrees F

How do you thaw potentially hazardous foods?

in the refrigerator, or submerge under running cold water at 70 degrees or lower

If thawed in the microwave, cook immediately

FATTOM is what

ideal conditions of microorganisms growth

food, acidity, temperature, time, oxygen, moisture

Bacteria grow best at what pH?

pH near neutral (7)

freezing and thawing

preserves quality, nutritive value, chemical/physical properties

thaw potential hazards in fridge, or submerge under RUNNING cold water lower than 70 degrees

appropriate water (aw) content of dried foods that limits growth of microorganisms

0.7 to 0.9

when does bacteria grow best during canning?

at pH near neutral!

in low pH the acid is high so use canning, in high pH, acid is low so using pressure cooker

Calcium compounds are additives used in canning for what purpose?

Used as humectants; they retain moisture, increase firmness, tenderness

How does irradiation kill bacteria?

By exposing food to gamma rays

prevents off flavors in meatm approved by FDA, kills bacteria in food other than milk

Why are sugar and salt good preservatives?

because they make water unavailable

What does a production schedule describe?

what is to be done when

assures efficiency of time, reduces problems, assign prep to employees by time of day

What must be included in a standardized recipe?

name, ingredients, procedures, pan size, baking time, temp, quantity and number of portion of specific size, standard of quality expected

A #6 scoop is how many cups? How many ounces?

2/3 cup

5 oz

A #8 scoop is how many cups? How many ounces?

1/2 cup

4 oz

A #10 scoop is how many cups? How many ounces?

3/8 cup

3 1/4 oz

A #12 scoop is how many cups? How many ounces?

1/3 cup

2 3/4 oz

A #16 scoop is how many cups? How many ounces?

1/4 cup

2 oz

A #20 scoop is how many Tbsp? How many ounces?

3 and 1/5 Tbsp

1.5 oz

A #24 scoop is how many Tbsp? How many ounces?

2 and 2/3 Tbsp

1 and 1/3 oz

A #30 scoop is how many Tbsp? How many ounces?

2 and 1/5 Tbsp

1 oz

A #40 scoop is how many Tbsp? How many ounces?

1 and 2/3 Tbsp

0.8 oz

A #60 scoop is how many Tbsp? How many ounces?

1 Tbsp

0.5 oz

Which scoop do you use for garnish?

a #60 scoop

determine oz in scoop

divide the scoop # into 32 and you get answer

the scoop size equals what

how many scoops it would take to get to a quart

if the portion size of scoop decreases what happens to recipe yeild

it will be greater bc you are making the portions smaller, and there are more of them!

What is the shortcut to figuring out how many ounces in a scoop?

The scoop number is how many portions you get from a quart, which is 32 oz, so you take

32 / scoop # = ounces

What is a Gantt progress chart?

used to schedule and control work. It's concerned with TIME of production, not cost.

What is the PERT tool used for?

Program Evaluation and Review Technique. It's another tool for large projects. Uses the CPM.

shows relationships among phases of a project

Within the PERT method, what is the CPM? What does it calculate?

Critical Path Method

Determines labor cost involved. It can calculate the total amount of time to complete the project.

THe critical path determines the minimum time for completion (which helps determine labor costs)