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Flashcards in Food product flow Deck (29)
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1
Q

entity composed of several subsystems designed to accomplished specific objectives, provide food away from home

A

food service system

2
Q

types of food services?

A

conventional, ready prepared, commissary, assembly/serve

3
Q

what is conventional

A

traditional, foods purchased in various stages of prep for individual op, all stuff completed on same premises, foods held hot/fridge after production and served soon as possible

4
Q

types of conventional?

A

centralized and decentralized

5
Q

examples of centralized?

A

marquis

6
Q

examples of decentralized?

A

diff serveries in nursing units (food distr in bulk for tray assembly in area close to pt rooms)

7
Q

advantages of centralized?

A

lower food/supply cost, purchasing power, ingredient control, inventory control (one place), good mngmt decisions key

8
Q

disadvantage centralized?

A

high initial investment (building and equipment), more technically skilled employees needed, some jobs monotonous, major impact of equipment malfunctions, transportation costs

9
Q

decentralization gives ____

A

residents’ choice

10
Q

types of ready-prep foodservice?

A

cook-chill, cook-freeze, sous vide

11
Q

why ready prepped?

A

increased labour costs, shortage skilled food personnel

12
Q

biggest diff tween conventional and ready prep?

A

menu items not immediate service but for inventory and subsequent withdrawal

13
Q

what is sous vide?

A

seal raw/fresh food in impermeable plastic pouches with special equipment (reduced oxygen packaging)

14
Q

cook chill can hold for __ days, cook freeze for ___

A

5; 2wks-3 months

15
Q

why only partially cook for cook-chill or freeze?

A

so don’t overcook

16
Q

how to cook sous vide prior to serve?

A

boiling water

17
Q

why need licensed to do sous vide?

A

improper handling cause microbio health prob–consider temp/time controls, safety, deterioration, food quality, bacteria, contamination

18
Q

advantage of ready prepped?

A

flexibility in scheduling food prep, labour savings

19
Q

disadvantage ready prepped?

A

limit menu variety, high initial investment for equipment, perceived loss of food quality, recipe mods needed cuz reheating, food safety

20
Q

what is commissary>

A

central production kitchen or food factory with centralzed food purchasing and off-site deliveries for final preps

21
Q

ex. of commissary?

A

saskatoon city hospital production centre

22
Q

aadvantages of commissary

A

quality control more effective/consistent, low food costs (raw form), mechanization of prep (

23
Q

disadvantages fo commissary

A

many critical points where contamination of food can occur, many locations; specialized equipment needed; high cost equipment; transportation cost; more technically skilled employees needed

24
Q

assembly serve also known as:

A

kitchenless kitchen

25
Q

assembly serve use ____ procurement

A

JIT

26
Q

assembly serve market forms of food:

A

bulk, preportioned, preplated

27
Q

preportioned vs. preplated?

A

preplated just needs heating (easiest), preportioned still needs assembly

28
Q

assembly serve advantages:

A

labour saving, minmal space/equipment, good for static menu that is minimal

29
Q

assembly serve disadvantages:

A

menu variety limited, availability of menu items not guaranteed, hiigh food cost, concern over recycling/disposing of packaging, convenience not healthy