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118 Cards in this Set
- Front
- Back
Based on an 8 hour day, the number of hours worked was 55,267 per year. The total number of hours paid was 59,995 per year. Calculate the number of productive FTE's.
a. 2.27 b. 18.90 c. 26.60 d. 28.80 |
c. 26.60
FTE/Year = labor hours worked that year / 2080 =55,267 / 2080 = 26.60 |
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A food service has seven 40 hour employees, five 20 hour employees, and three 16 hour employees. How many FTE's are involved?
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(7)(40) + (5)(20) + (3)(16) = 428 hours / 40 = 10.7 FTE's
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How many FTE's can you hire with a weekly budget of $8640 if the salary is $12/hour?
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$8640/$12 = 720 hours
720/40 = 18 FTE's |
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Which of the following formulas is used to determine a meal equivalent in a commercial operation?
a. average of a prototype meal b. average dollars spent per patron over a one week period c. total sales divided by budgeted cost per meal d. total revenues for a specific time period divided by the cost of a prototype meal |
d. total revenues for a specific time period divided by the cost of a prototype meal.
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How many calories are needed by a full-term infant weighing 11 lbs at age 2.5 months?
a. 108 b. 365 c. 540 d. 720 |
c. 540
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Which of the following has the quickest onset of foodborne illness?
a. staphylococcus aureus b. clostridium prefringens c. clostridium botuliunm d. campylobacter jejuni |
a. staphylococcus aureus
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What are the recommendations following removal of 100cm of the ileum?
a. decrease fluid, increase electrolytes b. MCT, increase fluid and electrolytes c. high fat, increase fluids d. high fat, decrease fluids |
b. MCT, increase fluid and electrolytes
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The profitability of a coffee shop may be determined by calculating the ratio of profit:
a. to sales b. to labor costs c. to liabilities d. to indirect costs |
a. to sales
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Which of the following medications stimulates insulin secretion?
a. Glucotrol (Glipizide) b. Glucophage (Metformin) c. Precose (Acarbose) d. Avandia (Rosiglitazone) |
a. Glucotrol (Glipizide)
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Which of the following medications enhances insulin action?
a. Glucotrol b. Glucophage c. Precose d. Avandia |
b. Glucophage
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Which of the following medications inhibits digestive enzymes?
a. Glucotrol b. Glucophage c. Precose d. Avandia |
c. Precose
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Patients with early signs of xerophthalmia should consume:
a. liver, milk, eggs b. chicken, fish, summer squash c. oatmeal, almonds, berries d. high fiber cereals, salad greens |
a. liver, milk, eggs
Xerophthalmia = dry eye syndrome Retinol is the active form of vitamin A which is found in animal liver, whole milk and some fortified foods. |
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To determine how profitable a department has been, determine the profit margin which is:
a. ratio of income to revenue b. ration of costs to income c. ration of overhead to sales d. ratio of profit to sales |
d. ratio of profit to sales
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Raw food cost of an item is $1.12 per serving. What is the hidden cost?
a. $.10 b. $.07 c. $.13 d. $.11 |
d. $.11
$1.12 x 0.10 = 0.112 |
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What should a mother increase when breast-feeding?
a. calories, protein, fluid b. protein, fluid c. protein, calories d. vitamin, minerals, fluid |
a. calories, protein, fluid
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A tube feeder with 1.6 kcals/cc is to run from 10PM - 11AM. What rate is needed to deliver 1800 kcals/24 hours?
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1800 kcals / 13 hrs = 128.46 kcal/hr / 1.6 kcal/cc = 86.5 cc/hr
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A TPN solution contains: 500 ml of 20% dextrose, 500 ml 4% protein, 250 ml 20% lipids. Determine the non-protein kcals, total kcals, and non-protein kcals: nitrogen ratio.
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Dex: 500 ml x 0.20 gram = 100 gram x 3.4 kcal/gm = 340 kcal
Pro: 500 ml x 0.04 gram = 20 gram x 4 kcal/gm = 80 kcal Lipids: 250 ml x 2 kcal ml = 500 kcal 340 kcal + 500 kcal = 840 non-protein kcals 340 kcal + 500 kcal + 80 kcal = 920 total kcals 1 gram Nitrogen = 6.25 gms protein 20 gram protein / 6.25 = 3.2 gm. 840 non-protein kcal / 3.2 gm nitrogen = 263:1 ration |
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What is the kcal:N ratio of 1500 kcals and 20% protein?
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1500 kcals x 0.20 protein = 300 kcals / 4 kcal/gm = 75 grams
75 grams / 6.25 gm = 12 gm nitrogen 1500 kcal / 12 gms = 125:1 |
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A patient is receiving 2 liters of D5W; how many kcals would this provide?
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D5W = 5 grams per 100 ml = 50 grams per 1 L
50 grams x 3.4 kcal/gm = 170 kcal per liter x 2 liters = 340 kcals total |
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How much formula and water is needed for 3/4 strength tube feeding at 50 cc/hr for 24 hours?
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50 cc/hr x 24 hrs = 1200 cc
1200 cc x 0.75 = 900 cc 1200 - 900 = 300 cc of water |
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What are the saturated fat and cholesterol recommendations for the STEP 1 diet endorsed by National Cholesterol Education Program?
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Fat no more than 30% of total calories
8-10% saturated fat <300 mg cholesterol |
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What are the fat, saturated fat, and cholesterol recommendations for the Step II diet endorsed by the National Cholesterol Education Program?
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Fat no more that 30% of total calories.
7% saturated fat <200 mg cholesterol |
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What are the saturated fat, cholesterol, and sodium recommendations of the AHA diet?
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8-10% saturated fat; <300 mg cholesterol; no more than 2400 mg sodium; no more that 1-2 glasses of alcohol
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Name six symptoms of prolonged hyperglycemia in IDDM?
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IDDM = Insulin-Dependent Diabetes Mellitus
Polyphasia; Wt Loss; Ketosis; Polyuria; Polydipsia; Acidosis |
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Name the onset time of regular, NPH, and ultralente insulin?
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Regular: 0.5 - 1 hour
NPH: 2 - 4 hours Ultralente: 6 - 10 hours |
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What vitamin should be supplemented when taking Isoniazid (INH)?
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Isoniazid is used to treat TB
Vitamin B6 |
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What minerals are subject to drug-nutrient interactions when taking diuretics (Lasix, Furosemide)?
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Potassium, Magnesium, Zinc, Calcium
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Name the normal hemoglobin and hematocrit values for Men?
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Hct: >44%
Hgb: 14 or greater |
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Name the normal hemoglobin and hematocrit levels for women?
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Hct: >38%
Hgb: 12 or greater |
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The most stable color pigment for vegetables is?
a. anthoxanthin b. anthocyanin c. carotenoids d. chlorophyllin |
c. carotenoids - not water-soluble and heat does not alter color
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Flavonoids include what two color groups?
a. anthoxanthin and anthocyanin b. carotenoids and chlorophyllin c. betalains and anthocyanin d. esters and sulfhydryl |
a. anthoxanthin and anthocyanin
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Vitamin retention is important when cooking vegetables. Which vitamin(s) are very sensitive to heat?
a. vitamin C and D b. niacin c. vitamin A and K d. vitamin C and Thiamin |
d. vitamin C and Thiamin
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What is the formula to use to determine the popularity index of a food item?
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# servings of an item / total number of servings of all items in that category that day
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What is the formula used to determine sales analysis ratio?
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average check = sales analysis ratio
sales / number of customers served |
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What formula is used to determine edible portion (EP)?
What formula is used to determine amount to purchase (AP)? |
EP: portion size x # servings; convert to pounds
AP = EP / % yield (amount provided by 1 lb of the item) |
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What formula is used to determine edible portion (EP)?
What formula is used to determine amount to purchase (AP)? |
EP: portion size x # servings; convert to pounds
AP = EP / % yield (amount provided by 1 lb of the item) |
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How many servings can you get from 9 pounds raw meat with a 30% shrinkage if the serving size is 5 ounces?
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(1) (30% shrinkage)(raw 9 lbs) = 2.7 pounds lost in cooking
(2) 9 lbs - 2.7 lbs= 6.3 pounds remaining. (3) Convert to ounces 6.3 lbs x 16 = 100.8 oz (4) 100.8 / 5 oz = 20.16 portions |
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What is the formula used to determine economic order quantity?
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Economic order quantity is a quantitative approach to ordering staple or regularly stocked items
EOQ = square root of 2FS/CP F = fixed cost of making an order (acquisition cost) S = Sales or usage in units / year C = carrying costs of inventory P = purchase price per unit |
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What is the economic order quantity of cases of napkins?
F = $10 S = 100 cases napkins C = 20% P = $10/case |
EOQ = square root of 2($10)(100) / (.20)($10) = square root of 1000 = 31.62
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What is the popularity index for green beans on Wednesday?
M T W TH F Brocolli 60 55 78 62 82 Green Beans 28 25 35 45 33 Carrots 80 75 92 90 89 If you expect to serve 300 customers next friday, how many servings of carrots can you expect to serve? |
# servings / total servings of vegetables that day
35/205 = 17% |
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Using time series forecast, how many cases of peaches will be needed in October?
July 325 August 279 September 317 |
325 + 279 + 317 / 3 = 307 cases forecast for October
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What are the refrigerated / freezer temps required for the following?
All potentially hazardous foods? Fresh fruits and vegetables? Meat, dairy, eggs? Frozen foods? |
<41 F - all potentially hazardous food
40-45 - fresh fruits and vegetables 32 - 40 - meat, dairy, eggs -10 to 0 F - frozen foods |
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What is the formula used to determine the fixed order quantity of an item?
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(average daily use)(lead time) + safety stock
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What is the order point for peaches if, on average, two cases are used each day, two cases are needed as safety stock, and it takes 10 days from placing the order until it is delivered?
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(2 x 10) + 2 = 22 cases.
When the supply drops to 22 cases, it is time to reorder |
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What is the danger zone for bacteria growth?
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41 - 135 F
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For ladles, 1 oz equals how many cups
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1 oz 1/8 cup
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How many oz are in a quart?
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32 oz = quart
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How many quarts are in one gallon?
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4 quarts = 1 gallon
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How many ounces and cups are in a #6 scoop?
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5 ounces and 2/3 cup
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How many ounces and cups are in a #8 scoop?
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4 ounces and 1/2 cup
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How many ounces and cups are in a #10 scoop?
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3-1/4 ounces and 3/8 cup
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How many ounces and cups are in a #12 scoop?
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2-3/4 ounces and 1/3 cup
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How many ounces and cups are in a #16 scoop?
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2 ounces and 1/4 cup
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How many ounces and tablespoons are in a #60 scoop?
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0.5 oz and 1 tablespoon
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What is the formula used to determine the number of ounces in a scoop?
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Divide the scoop number into 32
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What are the FDA code temperatures for the following?
(1) Hold frozen (2) Transport hot (3) Do not hold between (4) Reheat to (5) Two stage process of cooling (6) Hold cold food at (7) Ideal temperature range for growth of panthogens |
(1) 0 to -10
(2) 165 - 179 (3) 41 - 135 (4) Reheat to 165 for 15 seconds within 2 hours (5) (a) cool quickly from 135 to 70 within 2 hours (b) Cool from 70 to 41 within an additional 4 hours (6) 41 or less (7) 70 - 125 |
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Class A extinguisher is to be used for what type of fires?
What is the symbol for this type of extinguisher? |
Ordinary combustible materials, wood, paper, cloth
Triangle |
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Class B extinguisher is to be used for what type of fire?
What is the symbol for this type of extinguisher? |
Flammable liquids, gases, greases
Square |
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Class C fire extinguisher is to be used for what type of fire?
What is the symbol for this particular fire extinguisher? |
Live electrical fires
Circle |
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What are the required temperatures for the following
(1) Wash of 3 compartment sink (2) Rinse of 3 compartment sink (3) Sanitize of 3 compartment sink |
Wash: 110-120 F
Rinse: Warm Water Sanitize: 170 F for at least 30 seconds or use chemical solution for 1 minute in lukewarm water (75F) |
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What are the temperature requirements for a commercial dishwasher?
Pre-Rinse Wash Rinse |
Pre-Rinse: 110-140F
Wash: 140-160F Rinse: 170-180F |
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What formula is used to determine annual depreciation of a piece of equipment?
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value of the equipment (cost) - salvage value / # of years of useful life
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If a dishwasher costs $24,000 and has a usable life of 8 years, and a salvage value o $2400, what is the depreciation expense that could be claimed each year?
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$24,000 - $2400 / 8 years = $2700
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You purchase an 18lb ready to cook turkey at $.68/lb. The AP prices is $12.24. After cooking and slicing, edible portion is just 9.9lb. What is the EP cost per pound?
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Raw purchase cost (AP) $12.24 / Cooked Edible Weight 9.9 = EP cost / lb. $1.24
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What formula is used to determine inventory turnover rate?
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cost of sales (food cost) / average inventory cost
A turnover rate of 2-4 times per month is often desirable |
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What is the monthly inventory turnover rate for the following?
Food cost for June: $37,380 Average inventory cost $17,500 |
37380 / 17500 = 2.136
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What is the formula used to determine daily food cost (food cost percentage)?
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daily food cost / daily income = food cost percentage
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What is the formula used to determine daily food cost (food cost percentage)?
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daily food cost / daily income = food cost percentage
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The cafeteria income for Tuesday was $640. Food cost for the day was $265. What is the food cost percentage?
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$265 / $640 = 41.4%
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Determine the food cost per meal using the following information
Inventory as of June 1: $36,250 Inventory as of July 1: $34,375 Foods purchased in June: $52, 390 Meals served in June 134000 |
(36250 - 34375) + 52390 / 134000 = $.40 per meal
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Using the following data, determine the net profit, gross profit, and profit margin
Sales: $127771 Cost of Sales: 54779 Salaries: 31324 FICA: 4380 Benefits: 8191 Utilities: 3697 Supplies: 4272 Depreciation: 16579 Taxes: 2324 |
Net Profit: 127771 - 125546 = 2225
Gross Profit: 127771 - 54779 = 72992 Profit Margin: 2225 / 127771 = .02 |
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Twenty FTE produced 2700 meals during one 40 hour week. How many meals were produced per labor hour?
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20 FTE x 40 hours = 800 hours
2700 / 800 hours = 3.38 meals per labor hour |
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What is the formula used to determine the breakeven point in number of units sold?
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FC (fixed costs) / SP (selling price) - VC (variable cost)
BE = number of average meals sold FC = total fixed cost SP = selling price of averaged-priced meal VC = variable cost per averaged price meal |
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Determine the breakeven point using the following info
Fixed costs: $50,000 Selling price: $5.00 Variable costs: $3.25 |
50000 / 5.00 - 3.25 = 28572
To break even, need to sell 28572 average priced meals. |
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What is the formula used to determine the break even point in sales volume?
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BE = FC (fixed costs) / 1 - VC (variable costs) / sales
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Determine the break even point using the following info
FC = $25000 VC = $60000 Sales = $100000 |
25000 / 1 - (60000 / 100000) = 62500
To break even, must bring in $62500 in sales. |
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What is the formula used to determine the factor method of the selling price?
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100 / food cost percentage = mark-up factor
Mark-up factor x raw food cost = selling price Hidden cost of 10% may be added to food cost to cover unproductive costs |
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If the food cost percentage is 30, and the raw food cost of the item is $.18, what is the selling price using the factor method?
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100/30 = 3.3 (mark-up factor)
3.3 x .18 = $.59 selling price If including hidden cost 3.3 x (.18 + .018) = $.65 |
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Determine the selling price using the prime cost method
Raw food cost: 1.80 Labor cost: 5 minutes at $12/hr Food cost percentage: .333 Labor cost percentage: .467 |
(1) 1.80 (raw food cost) + 1.00 (labor cost) = 2.80 (prime cost
(2) .333 (food cost %) + .467 (labor cost %) = 80% (3) 100 / 80 = 1.25 markup factor (4) selling price = 2.80 x 1.25 = $3.50 |
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Determine the selling price using the cost of profit pricing method.
Fixed cost 25% Labor cost 35% Profit cost 10% Food cost: $.78 |
Cost of profit pricing ensure a predetermined percentage of profit.
25% + 35% + 10% = 70% (total cost) 100% - 70% = 30% (targeted food cost %) .78 food cost / .30 desired food cost % = $2.60 selling price |
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A food service has seven 40 hr employees, five 20 hour employees, and three 16 hour employees. How many FTE's are involved?
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(7)(40) + (5)(20) = (3)(16) = 428 hours. Divide by 40 = 10.7 FTE's
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How many FTE's can you hire with a weekly budget of $8640 if the salary is $12/hour?
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$8640/$12 = 720 hours
720 / 40 = 18 FTE's |
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At the end of a six month period, there are 80 positions in the department. During that time, 18 employees were terminated and replaced. What is the labor turnover rate?
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18 / 80 = 22.5% turnover
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What four main nutrients are absorbed in the duodenum?
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Iron, Calcium, Magnesium, and Chloride
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Which four main nutrients are absorbed in the jejunum?
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B vitamins, Folic acid, Vitamin C, Monosaccharides
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What three main nutrients are absorbed in the ileum?
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Fat soluble vitamins, Fat, and Cholesterol
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Define glycogenesis
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Cause of formation of glycogen; due to insulin or other anabolic conditions
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Define glycogenolysis
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The breakdown of glycogen due to glucagons and other catabolic conditions
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Define glycolysis
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Anaerobic breakdown of glucose forming pyruvic acid
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Define gluconeogenesis
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Formation of glucose from non-carbohydrate sources like protein and fat
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Which amino acid can synthesize serotonin?
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Tryptophan
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Which amino acid is a precursor to another?
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Phenylalanine yields tyrosine
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Name the 3 monosaccharides
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Glucose; Fructose, Galactose
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Name the 3 disaccharides
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Lactose (glucose + galactose)
Maltose (glucose + glucose) Sucrose (glucose + fructose) |
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What is the RDA for niacin?
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66 mg / 1000 kcals
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What is the RDA for thaimin?
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0.5 mg / 1000 kcals mainly CHO
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What is the RDA for riboflavin?
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0.6 mg / 1000 kcals
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What is the major function of thiamin (B1)?
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Metabolism of carbohydrates (decarboxylation of pyruvate)
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What is the major function of biotin?
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During energy metabolism, it adds or removes CO2 from compounds; Coenzyme for fatty acid metabolism
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What is the major function of B6?
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Coenzyme in transamination related to protein metabolism
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Name the 3 nutrients involved in the conversion of homocysteine to methionine.
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Vitamins B6, B12, and folate
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The following are precursors to which vitamins?
Beta Carotene Tryptophan 7-dehydrocholesterol |
Vitamin A
Niacin Vitamin D |
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What is the primary role of pantothenic acid?
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Acts as a constituent of coenzyme A that is essential to cellular metabolism
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Describe the role of vitamin E
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Acts as an antioxidant
Enhances activity of vitamin A Prevents oxidation of polyunsaturated fatty acids |
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Name the main extracellular and intracellular electrolytes
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Extracellular: Sodium
Intracellular: Potassium |
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Name the 4 forms of iron
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Ferrous (heme)
Ferric (non-heme) Ferritin (stored form) Transferring (transport form) |
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Name the nine essential amino acids
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TH MTV PILL
Tryptophan; Histidine; Methionine; Threonine; Valine; Phenylalanine; Leucine; Lysine Conditional: Arginine & Glutamine |
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Name six high phosphorous containing foods
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Poultry, meat, milk, eggs, legumes, and nuts
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Name the three branch chain amino acids
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Isoleucine Leucine; Valine
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Name the 2 classes of essential fatty acids and chief sources of both
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Linoleic acid (omega-6) - Common in most vegetable oils especially safflower, corn, and soybean oils.
Linolenic acid (omega-3) is common in soybean and canola oils |
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Name two good sources of monounsaturated fatty acids
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Canola and olive oils
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Describe lipid metabolism
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(1) Triglycerides are broken down to fatty acids and glycerol by lipoprotein lipase.
(2) In the liver, fatty acids are metabolized by beta oxidations (2 carbons at a time). (3) The final product is acetyl-Co A oxidation in the Kreb's Cycle |
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Name the four nutrients needed for the end product of glycolysis to enter the Kreb's Cycle
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Niacin, Thiamin, Pantothenic Acid and Lipoic Acid
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Name the five B-Complex Vitamins
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B1=Thiamin
B2 = Riboflavin B3 = Niacin B6 = Pyridoxine B12 = Cobalamin |
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Name the minimum cooking temperature for meat and poultry
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Meat = 160 F
Poultry = 180 F |
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Name the US departments responsible for inspection of meat, fish, and poultry
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Meat and Poultry = USDA
Fish = Federal Trade Commission |
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How many 1-cup servings are in a case of #10 cans?
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Approximately 75. There are 6 cans to a case of #10 cans. 1 #10 can weighs approx. 6.5 lbs. 6 cans x 6.5 lbs = 39 lbs per case. 39 x 16 oz = 624 oz per case. 624 oz / 8 oz in a cup = 78 or approx. 75
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How many 1/2 cup servings are in a #10 can?
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Approximately 25. Each #10 can weight approx. 6.5 lbs. 6.5 x 16 oz = 104 oz. 104 oz / 4 oz in 1/2 cups = 26.5 oz or approx. 25 servings
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