Podcast
Questions and Answers
What is food service?
What is food service?
- the study of food production
- the management of a food establishment
- the process of food distribution
- the planning, preparing, cooking, and serving of quality meals in large quantities (correct)
Why is proper storage of food necessary?
Why is proper storage of food necessary?
- to increase cooking efficiency
- to prevent waste and loss (correct)
- to speed up preparation
- to increase food quality
Which of the following is NOT a subsystem of food service?
Which of the following is NOT a subsystem of food service?
- finance (correct)
- operation
- information
- management
Which food service system is best suited for airlines?
Which food service system is best suited for airlines?
What is the significance of menu planning?
What is the significance of menu planning?
A commissary system would be best for which type of business?
A commissary system would be best for which type of business?
A company needs a written statement outlining minimum qualifications for hiring cooks. Which tool should they use?
A company needs a written statement outlining minimum qualifications for hiring cooks. Which tool should they use?
How does a conventional food service system differ from a commissary system?
How does a conventional food service system differ from a commissary system?
If a hospital wants to improve food preparation efficiency, which system should they consider?
If a hospital wants to improve food preparation efficiency, which system should they consider?
If a manager wants to know who reports to whom, which tool should they refer to?
If a manager wants to know who reports to whom, which tool should they refer to?
A company wants to expand its food service by providing pre-cooked frozen meals. Which system should they use?
A company wants to expand its food service by providing pre-cooked frozen meals. Which system should they use?
A school cafeteria wants to ensure meals meet dietary standards. Which step should they improve?
A school cafeteria wants to ensure meals meet dietary standards. Which step should they improve?
What is food sanitation?
What is food sanitation?
According to WHO, foodborne illness is caused by:
According to WHO, foodborne illness is caused by:
Which of the following is NOT a principle of food safety in food service?
Which of the following is NOT a principle of food safety in food service?
HACCP stand for?
HACCP stand for?
What is the main difference between biological and physical hazards in food safety?
What is the main difference between biological and physical hazards in food safety?
What is the main goal of receiving food supplies?
What is the main goal of receiving food supplies?
What is the invoice receiving method?
What is the invoice receiving method?
Why is the blind method of receiving considered more unbiased?
Why is the blind method of receiving considered more unbiased?
A food service manager wants to minimize food spoilage. Which of the following best practices should be implemented?
A food service manager wants to minimize food spoilage. Which of the following best practices should be implemented?
What does SPS stand for in Food Service?
What does SPS stand for in Food Service?
What are the three types of food that are usually purchased in the market?
What are the three types of food that are usually purchased in the market?
Flashcards
What is food service?
What is food service?
The planning, preparing, cooking, and serving of quality meals in large quantities.
Why is proper food storage necessary?
Why is proper food storage necessary?
To prevent waste and loss by maintaining quality and safety.
NOT a subsystem of food service?
NOT a subsystem of food service?
Finance is NOT a subsystem of food service.
Ready-prepared food service.
Ready-prepared food service.
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Significance of menu planning?
Significance of menu planning?
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What is a commissary system best for?
What is a commissary system best for?
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What is a job specification?
What is a job specification?
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Conventional vs. commissary?
Conventional vs. commissary?
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Ready-prepared system efficiency
Ready-prepared system efficiency
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Organizational chart?
Organizational chart?
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Pre-cooked frozen meals.
Pre-cooked frozen meals.
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School cafeteria: dietary standards?
School cafeteria: dietary standards?
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What is food sanitation?
What is food sanitation?
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What causes foodborne illness?
What causes foodborne illness?
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NOT a food safety principle?
NOT a food safety principle?
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What does HACCP stand for?
What does HACCP stand for?
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Main difference: biological vs physical hazards?
Main difference: biological vs physical hazards?
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Main goal of receiving food supplies?
Main goal of receiving food supplies?
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Invoice receiving method?
Invoice receiving method?
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Why is the blind method considered unbiased?
Why is the blind method considered unbiased?
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Minimize food spoilage?
Minimize food spoilage?
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What does SPS stand for?
What does SPS stand for?
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What are the types of food are purchased?
What are the types of food are purchased?
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Study Notes
- There are pointers to review for the 4th Quarterly Examination for TLE-9
- The topics are Lesson 1: Food Service Organization, Lesson 2: Sanitation and Safety in Food Service, and Lesson 3: Purchasing, Receiving, and Storing Food Supplies
Food Service
- Food service involves planning, preparing, cooking, and serving quality meals in large quantities
Food Storage
- Proper food storage is necessary to prevent waste and loss
Subsystems of Food Service
- Operation, management, and information are subsystems of food service
- Finance is not a subsystem of food service
Food Service Systems
- Ready-prepared food service system is best suited for airlines
- Commissary systems are best for large fast-food chains
- A ready-prepared system is the best option for hospitals wanting improved food preparation efficiency
- Ready-prepared systems are suitable for companies wanting to expand its food service by providing pre-cooked frozen meals
- Conventional systems cook food in the same facility where it is served
Menu Planning
- Menu planning aims to organize and implement food choices effectively
- School cafeterias wanting to ensure meals meet dietary standards should improve menu planning
Job Tools
- Job specification outlines minimum qualifications for hiring staff
- Organizational charts shows who reports to whom
Food Sanitation and Safety
- Food sanitation is keeping food free from harmful bacteria
- According to WHO, foodborne illness is caused by ingesting contaminated foodstuffs
- Keeping food at room temperature is not a principle of food safety in food service
HACCP
- HACCP stands for Hazard Analysis and Critical Control Points
Hazards in Food Safety
- Biological hazards involve bacteria, while physical hazards involve objects like glass or metal
Receiving Food Supplies
- The main goal of receiving food supplies is to check and ensure that the delivered items match the order's quality and quantity
- The invoice receiving method involves checking delivered items against the purchase order
- The blind method of receiving is considered more unbiased because the receiver evaluates the items without knowing the ordered quantities
Food Storage Best Practices
- Using the FIFO (First In, First Out) method is a best practice to minimize food spoilage
SPS
- SPS in Food Service stands for Standard Purchase Specification
Types of food purchased
- The three types of food usually purchased in the market are perishable food, staple or perishable food, and contract items
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