Principles of Quantity Food Preparation and Processing Flashcards Preview

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Flashcards in Principles of Quantity Food Preparation and Processing Deck (23)
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1

Functional Foods

Healthful foods that may provide a benefit to health over and above the std nutrients it might normally contain. Ex whole fruits and vegetables (naturally occurring phytochemicals) and fortified foods (calcium fortified orange juice)

2

Standardized recipes

ensures consistency of food product; includes specific amts of ingredients, directions for preparation, portion sizes and yield; should be tested to ensure consistency

ingredients weight for accuracy

3

adjustment factor

calculated by taking the new yield and dividing by the current yield (ex 150/75 = 2 = af); each ingredient should be adjusted with this number

4

Volume measurement conversions

3 t. = 1 T.
2 T. = 1 oz.
16 T. = 1 cup
1 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon

5

Scoop Measurements

#6 = 2/3 cup; entree salads
#8 = 1/2 cup; entrees
#10 = 3/8 cup; cereal
#12 = 1/3 cup; vegetables
#16 = 1/4 cup; muffins
#20 = 3 1/5 T; sandwich fillings
#30 = 2 1/5 T; large drop cookies
#40 - 1 1/2 T; drop cookies

6

Ladle measurements

1 oz = 1/8 cup; sauces
2 oz = 1/4 cup; gravies
4 oz = 1/2 cup; creamed dishes
6 oz = 3/4 cup; soups
8 oz = 1 cup;` soups or stews

7

Yield analysis

food amount produced following production and preparation of foods (edible portion)

8

Time series model

uses past sales or activity to predict future sales or activity

9

moving average time series

uses set number of observations with the most recent data to forecast sales or production

10

Conventional production

cook and serve; increased labor; menus and recipes are consistent

11

Commisary

centralized production transported to satellite areas for service; decreased equipment and labor; transport costs and consistency and quality of food must be considered

12

Ready-prepared

cook-chill or cook-freeze. Reheated for service. Must consider equipment cost and temp control

13

Assembly serve

convenience; only requires final assembling and heating of foods; decreased labor and skills; increased cost of foods

14

Centralized meal assembly

assembled at central location and distribution to patients; enables portion and temp control

15

Decentralized meal assembly

produced in one location; transported in volume; reheated and assembled

16

Hot/cold cart

separate compartments for hot/cold foods

17

pellets

heated units under hot food plates

18

insulated components

no pellets to heat. only heated plates and food

19

split tray cart

hot and cold foots placed on opposite sides of the cart

20

Restaurant/American style service

food plated in kitchen, served to patient

21

Cafeteria

line or scramble system

22

Family/English

food brought to the table in serving dishes

23

Tray service

used in healthcare and home-delivered meal programs