FDSC 3060 Test 1 Questions And Answers

Food service - ANS businesses, institutions, and companies responsible for any meal prepared outside the home; types: restaurants, schools, child care, hospitals, long-term care, and correctional facilites Environmental trends, food labeling regulations, workforce issues - ANS challenges facing the food service industry: food, paper, and plastic supplies - ANS 60-70% of solid waste is from ___; creates an environmental challenge in food service calorie labeling - ANS FDA issued two proposed regulation that would ensure proper ___ on menus and vending machines; creates a food labeling challenge in food service cultural diversity, age, literacy - ANS workforce issues include: Commercial Foodservice - ANS sale of food is the primary activity and a profit is desired; examples: restaraunts, convenience stores, catering, supermarkets, food courts Non-commerical Foodservice - ANS sale of food is a secondary activity; they operate their own foodservice; examples: hotel/motel, country clubs, cruise ships, airlines, zoos Institutional Foodservice - ANS sale of food is secondary to the goal of the organization; typically not-for-profit and tend to have a captive audience and low cost per meal; examples: hospitals, schools, day care, long-term care, colleges/universities Fast Food - ANS target working people who want a quick, low cost meal Cafeteria style - ANS institutional service: eaten by diners who take trays to tables or booths Transported pre-planned meals - ANS institutional service: common in hospitals, long-term facilities, correctional facilities Full-service restaraunt - ANS institutional service: typically executive dining rooms or large enterprises School Breakfast Program - ANS nutritionally balanced, low cost, or free breakfast Special Milk Program - ANS provides milk free or at reduced cost to children Summer Foodservice Program - ANS supports meals for children as part of the summer Child and Adult Care Food Program - ANS funding for childcare centers, daycare homes, homeless shelters, and adult daycare centeres National School Lunch Program - ANS federally assisted meal program operating in nearly 100,000 public and nonprofit private schools and residential child care facilities that provides nutritionally balanced, low cost or free lunches to millions of children each day; income 130% poverty level- free lunch, income 130-185% poverty level- reduced price Increased labor costs coupled with shortage of highly skilled employees; increased food processing (preparing and packaging) saves money and time - ANS Why are foodservice establishments moving away from conventional foodservice operational systems? conventional, ready prepared, commissary, assembly serve - ANS What are the four types of food service operational systems? Conventional - ANS Characteristics: -Food purchased in various stages of preparation for operation. -Production, distribution, and service are completed on the same premises. -Requires skilled labor force for long periods each day. -A lot of scratch cooking Include: -Proportioned meats, baked goods, and fresh, canned, frozen or preprocessed fruits and vegetables Ready-prepared system - ANS Characteristics -Menu items produced and held chilled or frozen until heated for service later. -Items not prepared for immediate service but for inventory and subsequent use. -designed to meet future rather than immediate needs -can decrease food costs buy in bulk, less waste, reduced labor cost, reduced utility cost - ANS Ways ready-prepared systems could decrease food costs: Cook-chill - ANS type of ready prepared system: -Food cooked, hot filled, expel air, rapidly chilled, held in chilled storage, and reheated just prior to service. -Chilled in bulk then portioned for service several hours or one day in advance of service. Cook-freeze - ANS type of ready prepared system: -Food cooked, hot filled, rapidly frozen, held in freezer storage, and reheated just prior to service. -Food portioned immediately after cooking and held in the frozen state until ready for service. -Storage life = 2 weeks to 3 months Sous vide - ANS type of ready prepared system: -process of sealing raw/partially cooked food items in hermetically sealed, impermeable bag, cooked in the bag, rapidly chilled, and refrigerated at temperatures to prevent growth of psychrotrophic (cold-loving) bacteria -shelf-life: about 21 days Commissary System - ANS Characteristics: -Centralized procurement and production facilities with distribution of prepared menu items to remote areas for final preparation and service (satellite service centers). -Menu items delivered hot or cold/hold and served. -Foods purchased typically have received little or no processing. -Food is processed completely in the central facility. -Stored in bulk or individual portions