(FFSS) FOOD SERVICE SYSTEM 1 Pt. 1
Main objective of institutional foodservices except*
d. Provide quality food and big serving portions
The following are some essentials considerations to attain the objectives except*
d. Knowledge of clinical principles
A set of interdependent parts that work together to achieve a common goal*
b. system
Management System pertains to*
a. Activities and people who plan, control and make decisions
Thruput is the processing of the resources to achieve desired output included are , except*
d. Equipment Maintenance
Element of a system that calls attention to a need for changes or adjustments in the processes of input so that desired goal is achieved*
c. Feedback
The human and non- human resources are part of the food service system specifically*
d. Input
A food service system that has central production kitchen*
b. Commissary
A food service system that has minimal investment in equipment*
d. Assembly /served
A food service system that stores food either in the chiller or freezer for later use*
c. Ready prepared
A food service system that has little time between food preparation and service*
a. Conventional
A food service system where high cost of prepared foods may not be offset by the labor of savings*
d. Assembly/served
Operating cost of gas, electricity and water are lower than the other three systems*
b. Commissary
Specialized equipment is needed for transporting food to its outlets*
b. Commissary
Reduces the “ peaks and valleys” of food production and provides some uniformity in the work load*
c. Ready prepared
Dry storage should have a temperature of*
c. 65-70F
Store foods at the refrigerator*
a. 40F or lower
Regular Menu planning should consider the market or clientele except*
c. Therapeutic needs
A meal that consists of soft foods should*
b. have crispy foods to balance meal
Techniques to eliminate “minimum usage of ingredients” except*
d. Include in regular dishes all the time
Pricing food items separately so customer can order only what he wants*
b. Ala carte
For weddings, debuts, conventions, the most applicable*
a. Single use
Suitability of the product or service for its intended use*
c. Right quality
Shelf life of the product is an essential factor*
b. Buying the right quantity
Goods or services received measure up to the specifications*
c. Conformance quality
Milk which does not have any treatment other than cooling and the most vulnerable to spoilage*
a. Raw milk
Milk whose fat content is only 2%*
b. Low fat
Kesong puti, cottage cheese, cream cheese *
b. Unripened
Cheese not applicable for topping because it has low moisture content*
c. Edam cheese
Meat of a young calf or cattle*
c. Veal
Round , rump and chuck*
b. Less tender cuts
Bivalves or mollusks removed from the shell*
b. Shucked
Tokwa’t Baboy uses*
c. Head
Tenderizing less tender cuts of meats*
d. Low temperature, short cooking time
Dark meat of chicken includes all except*
a. Breast
Kuhol or escargot*
b. Univalve
Market form of fish for daing*
b. Boneless
Characteristics of fresh fish, except*
c. Has a moss like smell “ lumot”
Washed sugar is cheaper than white sugar and has*
d. Off white or cream color
This type of sugar is attractive and served usually in high end hotels/restos*
d. Lump sugar
This type of sugar has sweetness many times higher than table sugar*
c. Sucralose
More finely ground yellow or white corn than corn grits*
b. Corn meal
All cereal grains are gluten free except*
d. Rye
A person with allergy to gluten can be this snack except*
c. Chicken Sandwich
Type of flour used for making soft delicate cakes*
b. Cake flour
A semi solid product from fruit juice containing no solid materials*
a. Guava jelly
Contains fruit pulp*
c. Strawberry jam
Fats that remain liquid at low temperature except*
c. coconut oil
Convenient way of utilizing items that doesn’t move fast*
c. Du jour
Best type of oats for making oats cookies*
b. Rolled oats