Quality /Project Management
Menus
Food Safety
Grab Bag Pt. 1
Product Acquisition and Flow Pt. 1
Grab Bag Pt. 2
100
These are the four steps in PDCA
What is Plan, Do, Check, and Act?
100
In this approach, the quantities of ingredients in the original recipe are multiplied by a conversion factor
What is the factor method?
100
Fish, sprouts, and sliced melons are examples of these
What are TCS (temperature control for safety) foods?
100
This is the physical, economical, political, and sociocultural context in which each consumer interacts with foods systems - we often refer to it as the built environment
What is the food environment?
100
Food service managements need to satisfy the needs of customers while juggling these
What are regulations?
100
The resources and activities directed at satisfying the needs and wants of customers are referred to by this term
What is a marketing concept?
200
This is what TQM stands for
What is Total Quality Management?
200
This is the usable portion of food
What is the edible portion?
200
You can remember which conditions support microbial pathogen growth by using this acronym
Bonus points for knowing what it stands for
What is FAT-TOM?
Food, Acidity, Temperature, Time, Oxygen, and Moisture
200
This kind of thermometer can’t be used in a commercial kitchen
What is a pop-up thermometer?
200
Vendors with reliable service and competitive pricing are best suited for this type of buying
What is open-market buying?
200
This tactic in hospital settings can increase patient satisfaction and maybe even lead to better nutritional outcomes
What is a room service model?
300
This is what SWOT stands for
What are Strengths, Weaknesses, Opportunities, and Threats?
300
This is a planned menu that rotates at certain intervals, anywhere from a few days to several weeks.
What is a cycle menu?
300
Live electrical fires are associated with this class of fire
What is C?
300
Frozen chicken and frozen soup would have similar standards under this regulation
What is HACCP?
300
These are established to determine what a food product must contain to be called by a certain name.
What are standards of identity?
300
This is a central production kitchen or food factory with centralized food purchasing and delivery to offsite facilities for final preparation
What is a commissary?
400
The image below depicts an approach used in project implementation called this. 
What is a Gantt chart?
400
This is the percentage of food still available after processing
What is yield?
400
Cold held foods can be kept above 40 degrees Fahrenheit for this long before they need to be thrown out
What is 2 hours?
400
This is the long way to say FIFO (not FAFO)
What is First In, First Out?
400
This is the process of securing the right product at the right time that meets the standards for quality, quantity, and price for a facility.
What is procurement?
400
This determines the kitchen equipment, storage requirements, and prep time
What is the menu?
500
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?
500
Also known as a house menu, this type of menu doesn’t allow selections in any category, but could offer a write-in request.
What is a nonselective menu?
500
Adulterated food is regulated by this agency
What is the FDA?
500
This is a food service preparation method where foods are prepared on the premises, then chilled or frozen and stored for use at a later time.
What is ready-prepared?
500
This describes the journey of the food processing and distribution system, starting with the grower and ending at the final consumer.
What are market channels?
500
Food is transported to the service unit first, then meals are assembled using a wide variety of methods in this model of service.
What is decentralized?
600
This is a highly disciplined approach to performance improvement that helps organizations focus on developing and delivering near-perfect products and services.
What is Six Sigma?
600
This is the weight of food before trimming
What is as purchased?
600
Nausea, itchy rashes, swollen faces, and diarrhea are all potential signs of this.
What is an allergic reaction?
600
Meals are assembled on trays in a central location in this model of service.
What is centralized?
600
These may be provided by vendors as support equipment or service programs with the purchase of food products.
What are value-added services?
600
Product, Price, Place, and Promotion are all examples of this
What is the marketing matrix?
700
This is a management process and set of disciplines that are coordinated to ensure that the company consistently meets or exceeds quality standards as set by customers and other stakeholders.
What is TQM?
700
This is a menu planned for a certain day or event, like a holiday or special occasion.
What is a single-use menu?
700
Between a medical bracelet, watch, and a plain bang ring, a food handler can wear this during food preparation
What is a plain band ring?
700
Ordinary combustibles like wood, paper, and cloth belong to this class of fire
What is Class A?
700
This is an acronym about how food should be handled to emphasize freshness and reduce the likelihood of food expiring before it is used.
What is FIFO?
700
This can’t be used in food preparation and storage areas, even if it’s changed frequently
What is carpet?
800
This cyclical method includes devising a plan for improvement, implementing the plan, collecting and analyzing data to determine whether the plan worked, and taking action to standardize or improve the process. Bonus points if you know the full name.
What is PDCA
800
Recipes become this after they’ve been tested and adapted to meet the requirements of a particular foodservice organization.
What is standardized?
800
Food should be stored this many inches from the floor, at least
What is 6?
800
This is the maximum number of calories per serving that an item can be to be considered low-calorie
What is 40?
800
This is a purchasing technique that allows groups to achieve lower prices and potentially better service arrangements.
What is cooperative purchasing?
800
Sammi loves this exclusive cheese from the dairy store
What is Nuworld?
900
This is a philosophy that focuses on continuous improvement through small, incremental changes.
What is Kaizen?
900
This can help us determine what to order or forecast future needs for the menu
What is a popularity index?
900
This is the maximum mgs per serving allowed to be labeled very low sodium
What is 35?
900
Creating this can help with over-serving and save money
What is a standardized recipe?
900
In this process, foodservice operations inspect products and take legal ownership and physical possession of the items ordered.
What is a receiving process?
900
When we think about the what, how, and why of a business, we may be referring to this
What is the Golden Circle?
1000
This is a revised version of the PDCA cycle found in Six Sigma that is designed for improving existing processes.
Extra points if you know what it stands for!
What is DMAIC?
Define, Measure, Analyze, Improve, Control
1000
This is what we should do with the steak on the menu (there are two possible answers - extra points for getting both!)
What is decrease the portion sizes or increase the price?
1000
A Class B fire extinguisher should be kept here
Where is near the stove/range?
1000
We found 14 of these around the classroom
What are pinecones?
1000
This is 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 an inventory turnover ratio?
1000
The most perfect leaf came from this tree
What is a birch?