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19 Cards in this Set
- Front
- Back
In a food service operation, what is production?
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The managerial function of converting food purchased in various stages of preparation into menu items that are served to customers.
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What information should be collected to provide a good historical record to be used for forecasting?
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What are important factors to consider when selecting a forecasting method?
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What is the equation for Exponential smoothing?
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F = α s + 1-α (F’)
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What information should be included in a production schedule to make it a specific action plan?
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An example of Factor method, calculation, how to apply
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What is a quality recipe?
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What is a standardized recipe?
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Identify five advantages for using standardized recipes.
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What are the three phases to the process of standardizing a recipe?
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List the major reasons for cooking foods.
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For each piece of equipment identify how heat is transferred to the food. (more than one heat transfer mechanism may be involved.): a. Griddle b. Grill c. Steam jacketed kettle d. Convection oven e. Microwave oven f. Induction burner g. Steamer h. Deck oven i. Tilting braising pan j. Deep fat fryer k. Flash bake oven l. Impinger oven |
a. conduction b. conduction c. Convection d .Convection e. radiation f. induction g. convection h. conduction and convection i.conduction and convection j.conduction and convection k. radiation l. convection |
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What would be the best piece of equipment to produce the following menu items in a hospital foodservice operation? a. Roast beef b. Baked potatoes c. Broccoli spears d. Vegetable soup e. Broiled chicken f. Poached eggs g. Crisp bacon h. Turkey gravy i. Hot biscuits |
a. Deck, convection oven, or combi ovens b. Deck or convection oven c. Steamer d. Steam jacketed kettle e. Broiler f. Tilting braising pan g. Deck or convection oven h. Steam jacketed kettle I. Deck or convection oven |
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How may the temperature of foods be measured for doneness?
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Thermometer
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Calculate the amount of carrots to purchase (AP) to produce carrot and raisin salad if 35 lb EP of carrots are needed.
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35lb/0.70 = 50 # AP
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Calculate the number of pounds of ground beef required to make a 4 ounce (EP) cooked beef patty for 640 people at an 80% yield.
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4 oz. X 640 = 2560 oz. EP or 160 lb.160/0.80 = 200 lb. AP
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Identify three sources of loss that will reduce yield.
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Identify benefits that would be expected from controlling energy usage in a foodservice operation.
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Reduce costsGood for the environment
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How can the recommendation to use batch cooking for some menu items be reconciled with the energy conservation recommendation to cook in the largest volume possible?
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