RD Exam - Domain IV questions and answers

What does the menu determine? equipment, food, space, personnel needed What are the three degrees of choice when it comes to menus? no choice--nonselective, either cycle or single use. Permits more accurate forecasting, greater control. limited choice--provides choices for some items Choice--selective. better pleases clientele. Can be static or single use or cycle. What is a static menu? Same menu items every day (restaurant) What is a single use menu? When do you use it? One day use only. Use when clientele do not vary from day to day. What is a cycle menu? standing; repetition of menus in designated sequence. Planned for 3-4 weeks, then repeated. What are dietary restrictions of Southeast Asians? They eat pork. They eat few dairy products (need non dairy calcium source) What are dietary needs of Kosher people? no meat and dairy at the same meal no pork no shellfish (no shrimp) What are the dietary needs of Chinese people? Yin foods (dark, cold: fish, vegetables, fruits) Yang foods (bright, hot: hot soup from chicken) What are the dietary needs of Seventh Day Adventists? ovolactovegetarian, no caffeine What are the needs of Central America/Hispanic/Latin people? fruits, vegetables, meat, poultry, fish What happens to efficiency if the kitchen floor is too expansive? Efficiency declines because workers waste steps moving around What does menu engineering focus on? both the popularity and the profitability of the items. Deals with the menu mix and the contribution margin. What are the 4 categories of menu items and what do they represent? Star--highly popular, highly profitable Dog--low popularity, low profitability Puzzle--low popularity, high profit Plowhorse--high popularity, low profitabillty What is a popularity index used for? used to analyze and predict any item's sales. Chart day to day variations in demand as well as each items popularity in relation to other items. How do you determine popularity index (you will get a %)? # of servings of an item / total number of servings of all items in that category that day When purchasing, when do you use informal, open market purchasing? when a small amount is needed quickly This is where the buyer requests quotes on specific items for specific amounts and qualities from one or more sources of supply How does formal, competitive bid buying work? Submit written specifications and quantity needs to vendors who then submit a price. Bids are opened together, lowest price wins. What does centralized purchasing involve? The personnel in one office does all purchasing for all units in that organization. It is cost effective and time saving. What does group or co-op purchasing involve? Involves union of separate units (like hospitals) not related to a single management, for joint purchasing. They get the benefit of large volume purchasing (cheaper) What is Just In Time purchasing? purchase products as needed for production and immediate consumption by customer, without having to store and record it in the inventory. What are the 3 types of written specifications? Technical--indicate quality by objective and impartial test results (graded food items) Approved Brand--indicate quality by specifying a brand name or label Performance--indicate quality by functioning characteristics of the product (ex: pH level of detergents) What is "collusion with vendors"? gifts and favors from vendors --DECLINE these What is a food broker? Someone who does not own products (does't wear house food); connects buyers with sellers How do you determine how much to purchase for a food product? portion size x # of servings = edible portion then Edible Portion / % yield = As Purchased When determining how many servings you can obtain from an uncooked item, what should you consider? the % lost in preparation subtract the amount that will be lost and convert it to ounces. then, divide by portion size In forecasting methods, what is a moving average? a short term forecast it uniformly weighs past observations, so for example, you take the data from the past three months, and get the average, and use that as the forecast for the next month What are causal models of forecasting? they assume that a relationship exist between the item being forecast and other factors such as selling price and the number of customers. These are for medium and long term forecasts, and are expensive to develop. What tools should you have in the receiving area? thermometers, scales, can openers, and hand trucks What is an invoice? What do you do with it? A delivery slip that accompanies the order. It lists items, unit price, and total cost. You use it to check it against items received and the purchase order. Inspect the items, list on receiving report, store promptly Fresh fish should arrive at what temperature? < or = to 41 degrees F If there is any indication that frozen fish has been allowed to thaw, reject it The amount of storage space needed depends on what? frequency of deliveries, market form of food purchased (raw, prepared, partially prepared), and the extent of the menu What temperature should dry storage be? 50-70 degrees F What should the humidity be in dry storage? 50-60% Measured by hygrometer What foods require the highest humidity? fresh fruits and vegetables 85-90% What temperature should refrigerated storage be at? Fresh fruits and vegetables? Meat, dairy, eggs? < 41 degrees F for all potentially hazardous foods Fresh fruits and veggies 40-45 degrees F Meat, dairy, eggs 32-40 degrees F Frozen foods should be kept at what temperature? 0-10 degrees F What Perpetual method of inventory management? Perpetual Inventory--running record of balance on hand. Updated each time an item is placed in or removed from storage. What is the Physical method of Inventory management? Physical Inventory--Actual count of all goods on hand at end of accounting period. What is the Fixed Order Quantity inventory system? Fixed Order Quantity Inventory System--determines the order point. The order point is the level of inventory that when it gets to that number, you need to order moreLead time is the number of days from placing order until delivery. Safety stock is the small backup supply to ensure against sudden increases in use. (average daily use) x (lead time) +safety stock = order point What is the Mini Max method of inventory management? You establish minimum and maximum amounts to have on hand. Then, the stock is allowed to deplete to the minimum level, and you order enough to reach the maximum level. What is the ABC inventory classification system? The relative importance of each inventory item is measured by how much the total value of purchases is for that item each year. A items are vital, high value, and take up 15-20% of inventory and constitute 75-80% of total annual value of purchases. . C items are trivial, low value and take up 60-65% of inventory. B items are moderate, medium value. What is the FIFO method of determining the value of the inventory? Based on last price paid multiplied by number of units on inventory. Tends to price the inventory high. What is the LIFO method of determining the value of the inventory? Last in First Out Uses oldest price paid for an item in inventory. Usually underestimates the value of current inventory. What are the benefits of a central ingredient room ? Quality control measure. Assures storage, inventory, production control . Saves food costs. What are dispersion systems? A mixture of various substances in solid, liquid, or gaseous state. Why must you process vegetables at a temp higher than 212 degrees F? (like in canning) to prevent botulism What does acid do to color of green vegs when they are overcooked or canned? causes loss of color What happens if you add baking soda to veggies you are cooking? they turn an intense green color due to chlorophyllin and they get mush. Also, water soluble vitamins are lost in an alkaline solution What is the best way to prepare veggies? cook and serve quickly WHy is cream of tartar used in angel food cakes? to lower the pH and make it more acidic. It maintains white color by preventing the Maillard browning reaction. It contributes to large volume by stabilizing the egg white foam Contributes to tender crumb