admin chapter 5 & 6

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