Food Safety pt. 2
Menu and Recipes pt. 2
Forecasting pt. 2
Project Management / Marketing
Grab Bag
200

This is what happens when material or foreign contaminants are accidentally or intentionally added into foods. This can include metal shavings, glass, and staples.

What is physical contamination? 

200

When planning menus, it’s important to keep these elements in mind  to picture how food will look on a plate and how it will all work together.

What are food characteristics and combination?


200

This is a purchasing technique that allows groups to achieve lower prices and potentially better service arrangements.

What is cooperative purchasing?

200

The goal of this process is to use the correct concept/tool/technique to improve quality, cost, and delivery in a waste-free environment.  

What is Lean?

200

This is an acronym for how food should be handled to emphasize freshness and reduce the likelihood of food expiring before it is used. Bonus 100 points for the full term.

What is FIFO? 

400

Foods falling between 41°F to 135°F are said to be in the what?

What is the danger zone?

400

This model segments items into 1 of 4 categories based on its popularity relative to other items (the menu mix) and its contribution to profit (contribution margin)

What is menu engineering?

400

These may be provided by vendors as support equipment or service programs with the purchase of food products.

What are value-added services?
400

This is a segment of the population that has a need for products and can make a purchase.

What is a target market? 

400

A measure of the number of times inventory is used or sold during a specified time frame (examples - a month or a year)

What is inventory turnover ratio?

600

This is the ideal temperature for the growth of pathogenic bacteria

What is 98°F? 

600

Recipes become this after they’ve been tested and adapted to meet the requirements of a particular foodservice organization.

What are standardized recipes?

600

In this approach, vendors are sent written specifications and estimated quantities to quote prices and win business.

What is competitive bid buying? 

600

This is the package of approaches that organizations use to attract the attention of a target market

What is a marketing mix? 

600

In this process, foodservice operations inspect products and take legal ownership and physical possession of the items ordered.

What is receiving process?

800

This type of foodborne illness happens when eating foods that have typically accidentally added chemicals in them.

What is chemical contamination? 

800

Weight of a food before trimming

What is as purchased (AP)?

800

A method of purchasing that involves a formal agreement with a single vendor to supply the majority of product needs.

What is prime vending?

800

This involves understanding what the organization is trying to accomplish and may include a self-analysis of strengths, weaknesses, opportunities, and threats.

What is promotion planning? 

800

This is the psychographic model Sammi talked about during the marketing lecture. 

What is VALS?

1000

This is a management system that ensures food safety through identification, evaluation, and control of biological, chemical, and physical hazards.

What is HAACP? 

1000

In this approach, the quantities of ingredients in the original recipe are multiplied by a conversion factor.

What is the factor method?

1000

In this purchasing strategy, product is purchased for a specific production run in exact quantities.

What is just-in-time purchasing?

1000

This is a complete marketing package that communicates a recognized and consistent brand identity to the customer.

What is branded marketing / a branded concept?

1000

This is the name of the book Sammi mentioned in class that allows readers to evaluate their interests based on engagement and energy levels? 

What is Designing Your Life?

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