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contaminated air/ exhaust air
air that is removed
outside air/ makeup air
air that is brought inside
supply air
air from the HVAC going into the kitchen, this is in the floor vents
return air
air returning from the HVAC from the kitchen or dining room, this is the big vent by the supply closet
kitchen hoods collect…
grease, heat, moisture, odors, smoke
why does a fire suppression system use chemicals and not water
water can cause a grease fire to spread
lumen
the measure of light output from a lightbulb
foot candles
measure the light falling on a surface
benefit of LED lighting
very bright and cost efficient, uses less electricity
ways to aid noise control
walls around dishwasher, sound absorbing celing tiles and carpeting, well designed HVAC system, quality music speakers
areas where handwashing sinks are needed
food prep, food dispense, warewashing, restrooms
product flow
the flow of food from receiving to plated meals
work flow
the flow of employees as they work
how wide should main traffic aisles be
5 feet wide
how wide should low traffic areas be
4 feet wide
what should the production area be close to
the dining room
what should storage areas be close to
loading dock
how deep should shelving be
24-30 inches
how long is shelving typically
2-6 feet
how far off the ground should food items be stored
6 inches
cold production layout ideas
more sinks for rinsing produce, more fridges for more product
hot production layout ideas
floor drain near steam jacketted kettle, gas equipment under a hood, 1 foot behind things like ovens for cleaning
whats the most accurate way to measure ingredients
weight
1ml in grams
1
1 cup in fl oz
8
converting oz to lb
divide oz by 16
converting lb to oz
multiply pounds by 16
converting oz to cup
divide oz by 8 fl oz
converting cups to fl oz
multiply cups by 8 fl oz
what does EP mean
edible portions: the weight that non edible portions are trimmed off
what does AP mean
as purchased: weight that you purchased something at
yield percent
percent of food that is edible (green beans have an 88% yield)
how to calculate as purchased quantity
divide edible portion by yield percent. The recipe calls for 4 pounds of chopped celery. their yield is 73%, so you’d divide 4 by 0.73 to get 5.5 pounds
how to calculate ep quantity
Multiply AP quantity by yield percent. the recipe calls for 10 pounds of cantaloupe, the yield percent is 50% (10x.50=5 lbs)
benefits of standardized recipes
consistent flavor and appearance, consistent yield, accurate nutrition information, food cost control, labor cost control, easier purchasing and inventory
conversion factor
desired yield/current yield
is a fast casual resturaunt an onsite food service
no
true or false: Self-operated foodservices have a great advantage when it comes to flexibility, but an in-house foodservice will only be as effective as the leadership of the organization it serves.
true
Which of the following is an advantage of using a foodservice contracting company?
The foodservice managers feel conflicted in their loyalties to the facility and to the contractor.
The purchasing manager will have to change some of the vendors he/she has dealt with in the past.
The foodservice director gets help staying on top of the financial situation.
Foodservice employees who don't work for the contractor are unhappy about the changes since the contractor came on board.
The foodservice director gets help staying on top of the financial situation.
what is an output in the foodservice system (example)
meals
pros and cons of a contracting company
pros: decreased costs, buisness tools, expertise, they know the requirements well
cons: mission and goals may be different, lower commitment of employees, less freedom
pro and con of convenntional operations
pro: fresh food, lower food cost, variety menus
con: labor intensive, workload peaks around mealtime
pro and con of ready-prepared foodservice
pro: saves on labor cost, scheduling flexibility, high quality & consistency maintained
con: attention to details necessary, special equipment needed
pro and con of assembly/serve
pro: low labor costs, highly skilled chefs not needed, not much space needed
con: high food costs (already prepared), menu is limited, not desireable, quality low
pro and con of commissary
pro: efficient, cheap, consistent, control over production
con: transporting is costly, cant recieive feedback, equipment failure could effect many places
examples of tcs foods
cut leafy greens, milk, meats, fish, eggs
whats the temperature danger zone
41-135 degrees
what microbe can be obtained from poultry and eggs being imporoperly cooked or cross contamination
salmonella
what environment do bacteria need to grow in? (4)
moisture, appropriate temp, time, and food
What should a manager of a quick-service operation do if a foodhandler calls and asks if she can come to work today after reporting that she has diarrhea and a fever?
Tell her not to come to work until she feels 100% better.
Any ready-to-eat TCS food must be used within ____ days.
7
how far off the ground should things be stored at
6 inches
what is the order of sinks
pre scrape, wash, rinse, sanitize, air dry
selective style menu
2+ choices in some or all menu categories
single use menu
A menu planned for a specific event is not repeated again in the exact same form
a la carte
Menu where food items are priced separately
nonselective
Menus that offer no choice or are "preselected"
table d’hote menu
Offers a complete meal at a fixed price
Which metal is the most durable, cleanable, and does not react with foods?
stainless steel
What is the difference between a char-broiler and a broiler?
A char-broiler gets its heat from below the food while a broiler's heat will be from above the food. Char-broilers are also more common in a commercial kitchen where a regular broiler is used in household kitchens.
Which piece of equipment is the most versatile and can make many different menu items?
tilt skillet
what food does a microwave cook well
vegetables
what food does a combi-oven cook well
roast beef
what food does a steam jacketed kettle cook well
soup
what food does a rapid cook oven cook well
toasted sandwiches
what food does a char-broiler cook well
beef steak
what paddle would you use to cream butter and sugar
paddle
what paddle would you use to make pancake batter
paddle
what paddle would you use to knead pizza dough
dough hook
what paddle would you use to make whipped cream
wire whip
which fridge is best for storing food
a walk-in
High-volume foodservices need which type of dishwasher?
flight-type
which arrangement discourages people walking through the work area
u shaped
what type of air pressure should the dining room have
positive
what influences the design and layout of a resturaunt
menu and type of foodservice system
how wide should main traffic aisles be
5ft
how many mL in one liter
1000
how many fl oz are in 2 quarts
64 ozhow
how many oz in 1 quart
32
The chef needs to make 150 servings of a recipe, and the recipe only makes 60 portions. If the original recipe calls for 5 pounds of flour, how much will the chef need?
12.5
What is the multiplier or conversion factor if you need to convert a recipe from 15 portions to 75?
5
A recipe calls for 3 pounds of sweet bell peppers, diced. If the yield percent is 81% and the cost is $1.39/pound, what is the ingredient cost?
$5.15
commercial vs noncommercial
commercial is to make a profit, noncommercial is where people live, work, or go to school (not for a profit)
what type of production do commercial environments serve
conventional (cook/serve)
what type of production do noncommercial environments serve
ready-prepared
what type of production do military environments serve
assembly/serve and commissary
conventional foodservice
meals prepped from scratch and served
ready prepared foodservice
prepared and frozen for later use
assembly/serve foodservice
menu items require little prep, most ready to serve/heat
commissary foodservice
food is prepped in a central kitchen and then transported
local factors that will influence a foodservice
competitors, suppliers, customers, future employers, climate, unions
what foods are associated with c. jejuni
poultry
what foods are associated with c. perfringens
beef, poultry, gravy, precooked food
what foods are associated with staph
tuna salad, sliced meats, chicken salad
what foods are associated with Clostridium botulinum
canned goods, temp abused veggies (in foil)
what foods are associated with listeria
RTE foods, lunch meats, ice. cream, cheeses, raw sprouts
what foods is e. coli associated with
undercooked ground beef
how to avoid norovirus
spread through contaminated water or food, wash hands, rinse fruits and veggies, gloves
how to avoid hepatitis A
from feces, wash hands, hygeine habits, clean water
how to prevent parasites
cook properly, good hygeine, from contaminated water, employees, seafood and wild game
