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FOOD SERVICE
Food Sewrvice Systems and Functions (chapter 4-5)
| Question | Answer |
|---|---|
| The first cookbook ________was seen in the 3rd century. M. Gabius Apicius was a first century gourmet credited for compiling this oldest surviving cookbook. | Apicius de re coquinaria |
| The Greeks and the Romans held lavish dinner parties, namely the ______ and _______ respectively. | Symposion and Convivium, |
| Royal and noble households employed kitchen staff that served meals and prepared food for several feasts. These started scientific foodservice cost accounting and ________ is the most cited cost record) | Northumberland Household Book |
| S1; Taverns were created to provide food and lodging for travelers. S2: Inns likewise provided lodging but specialized in wine | BOTH STATEMENTS ARE FALSE S1: INN ; S2: TAVERNS |
| The word restaurant was first used in the 1500s to refer to food that restores. The word "restorative" was used to describe rich and highly flavored soups or stews capable of ____? | RESTORING LOST STRENGTH |
| This was the first to be legalized as a restaurant or restaurer in 1760/1765 (France). | Boulanger's Restaurant |
| Mathurin Roze de Chantoisseau invented the earliest kind of ______ in 1766 (France). | health restaurant |
| Нe introduced the menu with a list of dishes and services in small individual tables at fixed hours. He is considered the greatest restaurateur during 1782/1790 | Antoine Beauvillers |
| first coffeehouses have been opened in ____in the 1650s. | Oxford |
| He started Grande Cuisine in which meals are intricately and elaborately prepared, presented, garnished and sauced (France). He introduced the courses, their proper sequence and the perfected wines to accompany the courses. | Antonin Careme |
| He put up a kitchen and eating room for his workers starting the idea of employee meal subsidy thus he is referred toas the Father of Industrial Catering (Scotland). | Robert Owen |
| Invented the first restaurant review (Almanach des 1812 Gourmands). He is known as the world's first food critic. | Grimod de La Reyniere |
| The Cafeteria concept style of self-service was developed by ____. Cafeteria service was adopted in mid1900’s university/college foodservice replacing formal seated service and serving more varied meals. | John Krueger. |
| She instituted the diet kitchen with Alexis Soyer to provide clean and nourishing food for the ill and wounded soldiers in Turkey during the Crimean war and it started DIETETICS. | Florence Nightingale |
| French tire company ________, awarded its first stars following its restaurant star system. This was an offshoot of the publication of its travel guides for motorists | Michelin |
| He started Kentucky Fried Chicken (KFC) in 1930. | Colonel Harland Sanders |
| He developed the soft ice cream (US) during 1934. | Thomas Carvel |
| Drive-in restaurants became popular with the increased popularity of automobiles. Their waitresses are increased called ___________? | carhops |
| Mo and Dick McDonald opened McDonalds, a restaurant with publicly exposed kitchen. The brotherssold the company to_____ a salesman, was responsible for its spread in the US | Ray Kroc in 1961 |
| In 1950, _________ opened the doughnutshop Dunkin Donut. | William Rosenburg |
| It is claimed to be the oldest restaurant in the Philippines . | Ambos mundos |
| Dietetic Service has been separated from Nursing Service at PGH. It was headed by______ thus became the first Filipino dietitian. | Irma Florentin |
| It claims to be first Filipino fine dining restaurant. | Barrio Fiesta |
| In 1981, _______ openened the first ever McDonal franchise in the philippines. | George Yang |
| _______opened in lloilo. It became the first barbecue fast food chain in the Philippines. | MangInasal |
| serve quick, affordable, and consistent meals without table service. Examples: McDonalds, Jollibee, Mang Inasal,Hen Lin, Cafe France, Shakeys | Quick Service restaurants (QSR) |
| offer food self-service style, that is, clientele line up to get food at the counter. | Cafeterias |
| offer a wide variety of food to several guests at a fixed price | Buffets/Smorgasbords/Eat all you can restaurants |
| Offer casual and affordable meals. They have a larger seating for family dining and is kid- friendly. | Family restaurants |
| provide a simple menu, full restaurant service in a casual atmosphere allowing customers to dress comfortably and/or bring children. It may also be fast/quick casual. | Casual dining restaurants |
| serve very expensive food with fine service (i.e., first class food quality, presentation, ambiance, etc.). | Luxury/Fine dining/Upscale restaurants |
| menu, service, and design reflect a specific theme. | Theme restaurants |
| provide a menu of dinner items that matches the restaurant's theme. | Dinner houses |
| offer breakfasts, lunch, supper, and snacks the whole day at relatively low prices. | California menu foodservices |
| offer items falling under a specific food category. | Specialty restaurants |
| serve sandwiches, meats, and cheese over the counter. | Delicatessens/Delis |
| feature the menu and décor of the traditional 1950s American restaurant. | Diners |
| Are bars or small restaurants offering local (French) dishes, cold meats, and cheese and wine. They also used to refer to small, simple restaurants | Bistros |
| Are French cafes or restaurants offering beer, cider and other drinks, and a limited food menu. They may also have their own brewery in-house. | Brasseries |
| Are similar to a bar, however they offer a more extensive food menu. | Taverns |
| The shortened word for public houses. They serve alcoholic drinks, specifically beer in a homey/laid back setting. These are common in English speaking countries. | Pubs |
| offer food and liquor, and provide dance floor for dancing and performances. | Nightclubs |
| Are restaurants or nightclubs often providing live entertainment. | Cabarets |
| A type of catering that offer their own services within their premises | On-premise caterers |
| A type of catering that serve food in the customer's preferred location (not the caterer's facilities) | Off-premise caterers |
| A type of catering that serve refreshments in recreational facilities as stadiums, movie houses, and the like | Concessionaires |
| private chefs/small companies who prepare and serve food in the client's home. | Accommodator caterers |
| Food is prepared and served under one roof and is typically used by smaller foodservice | Conventional |
| Has large central production area and employs centralized purchasing and delivery of food to satellite units. Final preparation and service is in satellite units | Commissary |
| Food prepared is not immediately served but instead chilled/frozen for future use. Advanced preparation of food is done within store premise | Ready Prepared (Cook/Chill or Cook/ Freeze) |
| Off premise food production. Foods purchased are stored then assembled, heated before service | Assembly/Serve |
| Used to process liquid or "pumpable" foods such as soup, sauces, stews, gravies, and so on. Food product is pumped into plastic casings and sealed. The hot casings are agitated in an ice-water bath in a tumble chilling tank to reduce theirtemperature | Tumble chilling |
| Used with solid foods such as chicken parts, beef rounds, hamburger patties, casseroles. After food is cooked by conventional methods, it is transferred to pans on rolling racks and rushed while still hot into the blast chiller. | Blast chilling |
| A type of freezing where placing food between two very low temperature plates so freezing is rapid. | Contact freezing |
| A type of freezing where putting food into a chamber with air circulating at a temperature of negative sixty degrees (-60°)F. | Blast tunnel |
| A detailed list of food items offered by a foodservice institution. It influences all facets of the foodservice operation because it serves as a basis for planning, purchasing, production, and service. | menu |
| A type of menu that means food items are individually priced. It contains large selection of food items and is popular in commercial operations due to high profitability. | A la carte Menu |
| A type of menu that offers food items in combination and pricing them as one. | Semi a la carte Menu |
| A type of menu that groups several food items together at a single price. This type appeals to customers unfamiliar with the cuisine offered. | Table d'hote Menu |
| A type of menu that references a special dish for the day (Menu of the Day). This is a convenient way of utilizing leftovers and is used for food bargains. It provides varied menus for regular clientele. | Du jour Menu |
| A type of menu that refers to table d'hote menus placed items with a la cart menu items | Combination Menu |
| A type of menu that offers a variety of food items in all menu categories. | Extensive Menu |
| A type of menu that includes at least two or more food choices in each menu category. | Selective Menu |
| A type of menu that offers one or more food choices in at least one menu category (such as entrée, side dish, or dessert) and typically offers around 6 to 12 menu items in total. | semi-selective Menu |
| A type of menu that offers menu items as is and without variation. | Nonselective Menu |
| A type of menu that is planned for a certain event or day and is not repeated | Single-use Menu |
| A type of menu that means using the same menu every time | Static Menu |
| A type of menu that offers menu in rotation for a period of six to thirty (6 to 30) days. Menu items are repeated at the end of a specified period. | Cycle or cyclical Menu |
| A type of a la carte menu wherein guests can order any food item regardless of the time of day. Examples are hotel room service menus. | California Menu |
| A type of menu that is ordered by the physician and planned by a registered nutritionist-dietitian. One or more nutrients may be controlled and consistency may be changed depending on the condition. | Special or modified |
| S1; In Menu writing, assemble the foods in the order in which they are to be served. S2: List the beverages last not considering whether they are to be served with the main course or with the dessert. | BOTH STATEMENTS ARE TRUE |
| is defined as a method of menu evaluation that focuses on the goal of maximizing the sale of the of the most popular and profitable items, | Menu engineering |
| A Concept in menu engineering that shows the percentage of one menu item in comparison with other items on the same categor | Popularity index |
| A Concept in menu engineering that assesses the acceptability or popularity of menu items by tracking the number of proportions sold per menu item on an hourly or a daily basis | Menu count |
| A Concept in menu engineering where sales of all items on the menu is compared with a mean achievement target; it is usually ninety percent (90%) of the average sales of all menu items | Menu-Mix percentage (MM%) HIGH- rating given if the menu-mix percentage is higher than the mean achievement target LOW- rating is lower than the achievement target |
| It is the selling price of the menu item less the food cost; the amount of revenue remaining after product costs are subtracted from the selling price | Contribution margin |
| A rating in the contribution margin where it is characterized by low profitability and low popularity. shouldprobably be eliminated or prices should be raised to equal puzzles | DOGS |
| A rating in the contribution margin where it is characterized by HIGH PROFITABILITY BUT LOW POPULARITY. add more emphasis; rename the menu item; decrease the price; point- of-sale advertising and suggestive selling; creative plating and garnishing | PUZZLE |
| A rating in the contribution margin where it is characterized by HIGH POPULARITY AND HIGH. PROFITABILITY. | STAR |
| A rating in the contribution margin where it is characterized by LOW PROFIT BUT HIGH POPULARITY. increase price gradually and carefully; combine with lower food cost items | PLOW HORSES |
| The purchasing cycle has the following 6 components: | 1. PRODUCT SPECIFICATION 2. POINT OF REORDER 3. SELECTION OF SUPPLIER 4. ORDER PLACEMENT 5. RECORDS OF RECEIVING AND STORAGE 6. RECORDS OF ISSUING |
| Part of purchasing cycle where detailed descriptions of what is wanted based on consultation and best information available | Product specification |
| Part of purchasing cycle that refers to the number of purchase units of a specific product which should be in inventory at the time additional quantities of the product are ordered. | Reorder point |
| S1: In order placing, Select person(s) to order and receive supplies and give them authority to reject delivery of individual items S2: Make sure that the person ordering is the same from the person receiving; and that management authorizes each order | S1: TRUE S2; FALSE--> Person order should be different from receiving |
| Part of purchasing cycle where it is the supplying of goods to the preparation units after they have been received or stored | Issuing |
| Refers to a systematic and structured purchasing procedure used mainly in large-scale operations (like hospitals, hotels, and large institutions). It involves using detailed specifications and price quotations within a set period of time | FORMAL BUTING METHOD |
| A Types of Formal Buying Method where buyers send specifications to several suppliers, who then submit bids (price offers). The lowest and most qualified bid is usually accepted | Formal Competitive Bid Buying |
| A Types of Formal Buying Method where Prices and terms are discussed and agreed upon between buyer and supplier. Used when only few suppliers are available or for specialized items. | Negotiated Purchase |
| A Types of Formal Buying Method that purchases in advance for future delivery, often to lock in current prices and avoid price fluctuations. | Future Buying |
| A Types of Formal Buying Method where Two or more organizations combine their purchasing power to buy in bulk at a lower cost. | Cooperative (Shared or Group) Buying |
| Referes to a simpler and more flexible purchasing process often used in small- to medium-sized operations. It involves ordering supplies regularly daily, weekly, or monthly from a selected list of suppliers without going through the formal bidding | Informal Buying Method |
| A Types of Informal Buying Method where the buyer selects one main supplier who provides most or all supplies. | Prime Vendor or One-Step Method |
| A Types of Informal Buying Method where purchases are made directly from suppliers available in the market at the current price. Suitable for perishable or urgently needed items. | Open-Market Buying |
| A Types of Informal Buying Method where Regular delivery of certain staples or commonly used items in a fixed quantity and schedule. | Standing Order |
| A Types of Informal Buying Method where a buyer is given authority to purchase as needed, often used for emergency or unpredictable needs. | Blank Check or Complete Open Buying |
| A Types of Informal Buying Method where the supplier provides goods at cost plus a fixed percentage markup (profit). | Cost-Plus Buying |
| A Types of Informal Buying Method where the buyer requests price quotations from several suppliers, compares them, and places the order with the best offer. A quick version of the formal bid method, suitable for small operations. | Quotation and Order Sheet Method |
| A Types of Informal Buying Method where purchasing directly from membership-based wholesale clubs (like S&R, Landers, or Costco). | Warehouse Club Buying |
| This is necessary to avoid panic buying, pilferage, spoilage, buying according to price without consideration of quality, pressure buying, and over or short vpurchasing. | Purchase control |
| Quantity of an item required to meet anticipating needs in some specific upcoming period | Par stock system |
| An item is allowed to deplete to safety level before new order is submitted to bring up levelup to maximum | Minimax system |
| level in which the stock on hand is depleted before additional orders are placed | Reorder point |
| amount to order each time the quantity of an item diminishes to the reorder point | Reorder quantity |
| a display of written, printed, or graphic matter upon the immediate container of any article; appears on the outside container or wrapper that is readable | Label |
| any substance the intended use of which results or may reasonably be expected to result directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food | Food additive |
| governing rule on the packing, labelling, marking, or branding of products manufactured in or imported to the Philippines | COMMONWEALTH ACT (CA) Order No. 2 |
| Creation of FDA to enforce laws, to ensure safety and purity of foods, drugs, and cosmetics being made available to the public | Republic Act No. 3720 Food and Drug Administration [FDA] |
| A Republic Act that includes creating a price control council and provisions for the filing of the maximum selling price of the assorted articles or commodities, and for preventing the monopoly, hoarding, injuries speculation, manipulation and profiteeri | Republic Act No. 6361 |
| Republic Act that established the Standard weights and measurements in the Philippines | Republic Act No. 2711 – Article IX: Weights and Measures Unit of length: meter Unit of area: square meter or kilometer Unit of cubical contents or capacity: cubic meter or liter Unit of weight: gram |
| the process of inspecting the products and taking legal ownership and physical possession of the terms ordered. Its purpose is to guarantee that food and supplies delivered match established quality and quantity specifications and to validate prices. | RECEIVING |
| A RECEIVING area sbhould have these 4 qualities | 1. adequate space for weighing and sorting 2. well lighted for inspection 3. accurate weighing scale 4. has sink for cleaning |
| This consist of purchase orders, delivery slips, invoices, specifications, credit memorandum | RECEIVING FORMS |
| document signed by a staff member at the time products are delivered which transfers ownership of the goods; source of supplier charges | Delivery invoice |
| accounting document used to adjust information about product quantities and/or costs as initially recorded on a delivery invoice | Credit memo |
| document which separates incoming food costs into components required for daily food cost computations | Receiving report |
| Republic Act that established the Standard weights and measurements in the Philippines | Republic Act No. 2711 – Article IX: Weights and Measures Unit of length: meter Unit of area: square meter or kilometer Unit of cubical contents or capacity: cubic meter or liter Unit of weight: gram |
| the process of inspecting the products and taking legal ownership and physical possession of the terms ordered. Its purpose is to guarantee that food and supplies delivered match established quality and quantity specifications and to validate prices. | RECEIVING |
| A RECEIVING area sbhould have these 4 qualities | 1. adequate space for weighing and sorting 2. well lighted for inspection 3. accurate weighing scale 4. has sink for cleaning |
| This consist of purchase orders, delivery slips, invoices, specifications, credit memorandum | RECEIVING FORMS |
| document signed by a staff member at the time products are delivered which transfers ownership of the goods; source of supplier charges | Delivery invoice |
| accounting document used to adjust information about product quantities and/or costs as initially recorded on a delivery invoice | Credit memo |
| document which separates incoming food costs into components required for daily food cost computations | Receiving report |
| is necessary to maintain an adequate supply of quality food, to ensure its safety for consumptiori, to minimize losses at all stages, from receiving to production, and to control spoilage and pilferage. | STORAGE |
| This is located near the receiving and production areas for faster storage and issuance, less distance travelled for maximum security, and reduction in time and labor. | STORAGE AREA |
| A type of storage area for grocery items such as canned goods, cereal products, and alcoholic beverages that has a temperature of 60-70F or 10-21.1C | Dry storage |
| A type of storage area for items such as frozen meats, seafood, French fries, frozen desserts, and other products purchased in this market form and has a temperature of less than 41F or 5C (chiller temp 34-40F) | Refrigerated storage |
| A type of storage areafor items such as frozen meats, seafood, French fries, frozen desserts, and other products purchased in this market form. Temperature of this type of storage is at -10 to 0F or -17.8C | Frozen storage |
| S1: Store food 12 inches from the floor, 18 inches from the ceiling, and 2 inches from the wall S2: Foods to be stored should be covered and dated | BOTH TRUE |
| What is the Storage temperature of Meats? | 31 to 35F or -1 to 2C |
| What is the Storage temperature of Fish and Shellfish | 29 to 33F or -1 to 1C |
| S1; In storing fish and shelfish, cook shellfish prior to storing in the refrigerator. S2: Dried fish stored at cold temperature must be placed in areas free from pests. | S1: TRUE S2: FALSE --> should be kept at room temp |
| What is the Storage temperature of Eggs and Dairy Products | 33 to 37F or 1 to 3C |
| What is the Storage temperature of Fruits and Vegetables | 36 to 40F or 3 to 5C |
| S1: Eggs can be kept at room temperature for about a week. S2: Place leftover egg yolks and egg whites in containers prior to refrigeration. | BOTH TRUE |
| S1: Condensed milk can be stored longer than evaporated milk due to its high sugar content. S2: Store unopened evaporated milk cans in a cool, dry place. | both true |
| S1; Never refreeze thawed meat. Leftover meats can be refrigerated and used within 24 hours. S2: Do not remove the meat from its package when thawing. | BOTH TRUE |
| S1: Unopened packages of pasteurized and processed cheeses need not be refrigerated. S2: Freeze hard cheeses if longer storage is required to preserve their moisture and flavor. | BOTH TRUE |
| S1: General guidelines for Dry Storage, Lowest shelves at least six (6) inches above the floor S2: All food products are placed away from direct sunlight | BOTH TRUE |
| the process of supplying goods to preparation units after they have been received or stored. A requísition form, a form where the requested or issued goods with their costs are written, is required to authorize the removal of any item from the storeroom. | Issuing |
| amount of product that should be on hand between one delivery and the next | Par Stock |
| a system which keeps track of all incoming/ outgoing products so that one knows, on an ongoing basis, the amount of product which should be available in inventory | Perpetual |
| The step at which food is transformed into finished menu items ready to be served to guests. | Food production |
| COLOR BROWN CHOPPING BOARD IS FOR? | ROOT CROPS (VEGTABLES) |
| COLOR RED CHOPPING BOARD IS FOR? | RAW MEAT AND POULTRY |
| COLOR BLUE CHOPPING BOARD IS FOR? | RAW FISH AND SHELLFISH |
| COLOR YELLOWCHOPPING BOARD IS FOR? | COOKED MEAT AND POULTRY |
| COLOR GREEN CHOPPING BOARD IS FOR? | SALADS AND FRUITS |
| COLOR WHITE CHOPPING BOARD IS FOR? | BREAD AND DAIRY |
| To test for internal doneness, Pork must be cooked to what temperature to inactivate the parasite Trichinella spiralis? | 150F |
| To test for internal doneness, beef must be cooked to what temperature ? | 140F |
| Application of low temperatures that changes the state of water from liquid to solid | Freezing |
| recipes found to be constantly acceptable in quality and yield after being tested | Standardized Recipe |
| S1: In measuring solid fats push the fat firmly into the measuring cup until full S2: water displacement method, Dispense cold water into a cup up to the measure that will equal to 1 cup when the desired amount of fat is added | BOTH STATEMENTS ARE TRUE |
| S1: In measuring Powdered foods Stir the powder in the container enough to lighten the product and to break up any lumps. S2: In brown sugar, Press it firmly in the cup. break lumps before measuring and level with the edge of a spatula or knife. | BOTH ARE TRUE |
| defined as the movement of food from production to service. | Food delivery |
| is the point at which all of the work previously done to create a menu comes to fruition | Service |
| a French term meaning "everything in its place", is done prior to production and service. | Mise en place |
| c guests go to a counter and select foods that are dished up by service personnel and then take these foods to a table. Self-bussing of trays may be used | Cafeteria Style (self service) |
| A Style of service where Food cost may outweigh the advantage of lower labor costs; too much leftovers. Set price with guests taking whatever and as much as they want. | Buffet (self service) |
| It is a Swedish-style buffet meal that offers a wide variety of dishes, traditionally served in a specific sequence. It usually begins with cold dishes, followed by hot foods, and ends with desserts and beverages. | Smorgasbord |
| In a buffet style, food shoukd be arranged in the following order: | 1)guests' plates, (2) cold hors d'oeuvre, ( 3) smokedfish, (4) cheese, salad, (5) cold meat platters, ( 6)hot vegetables, (7) hot entrees |
| a portable stove or small heating unit used in table service or buffet setups to keep food warm before or during serving. It may use gas, alcohol, or electricity as a heat source. | Rechaud |
| also known as a water bath is a pan of hot water used to gently heat food and maintain its temperature without burning or overcooking. | Bain-Marie |
| A type of tray service where food is planned, prepared, cooked, and portioned in a central kitchen prior to serving | Centralized Tray Service |
| food service system where meals are assembled and served on trays for delivery to customers, often used in hospitals, schools, or institutions where food is brought directly to patients, students, or employees. | tray service |
| Food is planned, prepared, and cooked in a central kitchen but transported in bulk to satellite or serving pantries. At the pantries, food is reheated, portioned, and plated right before serving. | Decentralized Tray Service |
| Food is served from a rolling cart synonymous with "fine dining" used in exclusive, elegant restaurants. The chef or waiter demonstrates culinary skills by preparing, carving, mixing, or flambéing dishes in front of the guests. | French service (Table d’Hôte Service / Gueridon Service) |
| Hospitable style of table service that may be informal or formal, depending on the setting. It is often used in small gatherings, or formal dinners where personal interaction is emphasized. One course is served at a time before the next course is brought | English Service (Family Service) |
| Compromise between the Russian and English styles. Some foods are served directly from the kitchen on individual dishes and some are served at the table. | Family or compromise service |
| Most elegant form of table service used only for formal luncheons and dinners. Involves provisions for an adequate number of waiters as food is served by attendants. Food is fully prepared in the kitchen and placed onthe platters for service to the guests | Russian servicе |
| S1; In russian service, the waiter/ess serves the guest from the left with the right hand, using a spoon and fork. S2; The waiter/ess moves around the tables clockwise while serving the food. | S1 TRUE S2 FALSE > COUNTERCLOCKWISE |
| most common and practical style of service used in restaurants, hotels, and institutions. It focuses on speed, portion control, and attractive presentation. Food is completely prepared, plated, and garnished in the kitchen. | American or Plate Service |
| a quick-service style where customers place, pay for, and receive their orders directly at a counter, instead of being served at their tables. It is common in fast food chains, diners, coffee shops, and cafeterias. | Counter Service |
| A meal that has a pre-selected menu for all of the guests attending the event. | Banquet |
| FACES of hospitality MEANS? | 1) Be Friendly. 2) Appearance counts. 3) Customize your hospitality. 4) Make Eye contact. 5) Make each customer Smile. |
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WilLlevs