CFSP Study Questions 100% VERIFIED ANSWERS 2024/2025 CORRECT STUDY SET, Exams of Business Administration

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CFSP Study Questions 100%

VERIFIED ANSWERS

2024/2025 CORRECT STUDY

SET

Where did food service begin? The Egyptians Characteristics of the commercial segment?

• Once dominated by Independent operators
• Now dominated by chains
• Looking for repeat business
• Profit is the primary motivator
• Many alternatives in the market place (competition) Characteristics of the institutional segment?
• Primarily non-public operations
• Historically non-profit organizations and government
• Now, some for-profit facilities
• Foodservice is a supplemental service
• Site could be self-run or be operated by contractors Difference between Stocking Distributors and Reps Stocking Distributors
• Take title to the goods
• Often have a service component Reps

• Do not take title to the goods
• Remuneration based on commission Five M's of Facility Design
• Menu
• Market (who is your target customer)
• Money Needed (working capital, capital expenditures)
• Management (organizational structure, kind of team needed)
• Method of Execution (food production, control systems, dealing with personnel issues) Why is Menu an important part of facility design?
• Selling price of food
• Type of equipment needed and production capacities
• total amount of floor space needed
• Size of refrigeration and storage
• Size and capacity of dish washing area
• Type and size of seating
• Type and design of service areas
• Total financial investment needed Formula for estimating customer count A B C = X A= number of seats B = seat turnover goal C = % reduction in actual customers X = the actual number of customers per meal Basic components of equipment specification

1. Item number
2. Name
3. Quantity
4. Model and Manufacturer
5. Key Dimensions / Measurements
6. Description

7. Utility Requirements
8. Accessories
9. Approvals
10. Other Notes Basic Principles of Design
11. Flexibility & Modularity
12. Simplicity
13. Flow of Materials & Personnel
14. Ease of Sanitation
15. Ease of Supervision
16. Space Efficiency
17. Environmental Awareness
18. Total Cost of Ownership (Lifetime Value) Human Engineering Concerns

• Temperature & Humidity (40-45%)
• Sufficient Workspace and Aisle Space (4.5-5.5 feet)
• Sufficient Working Height (30-36")
• Ergonomic Equipment Design
• Safe and Easy to Use Cooking Equipment
• Materials Handling Equipment
• Adequate Lighting
• Control of Noise Levels
• Disability Factors (ADA) Problems with Hard Water Alkaline salts precipitate out in water heaters, boilers, and water lines
• decreases energy efficiency
• clogs pipes
• causes valves and controls to malfunction
• messes up cooking results
• spots glassware, dishes, and flatware
• increases amount of detergent needed

Importance of Water Pressure

• efficient operation of dishwasher
• determine whether a supplemental tank and pumping system is needed for service to upper floors for CORRECT TAP PRESSURE 1 Boiler Horsepower equals how many pounds of steam per hour? 34.5 pounds Ampere rate of flow of an electrical current through a circuit 1 Kw hour = how many BTUs? 3, Starved voltage affects what?
• preheat time
• recovery time
• overall equipment operation NSF National Sanitation Foundation UL Underwriters Laboratory ETL Semco Division of Intertek (Electronic Testing Laboratories) AGA American Gas Association CSA

Canadian Standards Association CE Certification for equipment in European Union Best way to control bacteria to prevent foodborne illness? Time and Temperature What are the conditions for bacterial growth?

• Food
• Acidity (pH level not low or high enough)
• Temperature
• Time
• Oxygen
• Moisture Types of potential biological contaminants?
• bacteria
• viruses
• parasites
• fungi
• biological toxins Preventative steps to minimize foodborne bacteria
• develop and maintain proper housekeeping
• eliminate pests (flies, rats, cockroaches, mice)
• ensure storage facilities and procedures are adequate
• eliminate opportunities for cross contamination
• make sure employees wash their hands often
• develop proper hygiene training programs HACCP Steps

1. Assess the hazards
2. Identify the critical control points (CCP)
3. Setup control procedures & standards for CCP
4. Monitor the CCP
5. Take the proper corrective actions
6. Establish effective record keeping
7. verify that the system is working Antimicrobial materials commonly used on what?

• shelving
• ice machines
• slicer blades
• cutting boards
• handles Factors that influence how much space to allocate for the receiving area
• volume of food to be received
• frequency of product delivery
• distance between the receiving area and storage area Design issues to consider when planning a receiving area
• supervisory control
• materials handling equipment
• scales
• protection from the weather Factors associated with proper design of storage areas
• number of meals served per day
• number of menu items
• frequency of food deliveries
• inventory management policies (more aggressive controls need less space) Types of storage areas

• dry food storage
• refrigerated
• freezer storage
• paper and cleaning supply storage
• utensil and cleaning equipment storage
• linen storage Dry storage conditions
• good ventilation
• 4 air changes per hour minimum
• temp between 50-70F Types of shelving systems
• stationary
• mobile
• track
• wall mounted/adjustable cantilever Rules of Thumb for walk-ins
• allocate 1/2 a cubic foot of usable storage space for every meal served
• allow at least a 1" air gap around walls
• allow minimum 2" air gap between building ceiling Considerations for determining sizing/capacity needed for reach-ins
• number of meals served per day
• purchasing and receiving schedule
• amount of space available
• type of operation
• primary type of food to be stored
• % breakdown of refrigeration vs frozen storage needed Storage temperature for dairy products 35 - 41F

How are ice machines rated? by the amount of ice it can produce within 24 hours How are ice bins rated? by the amount of ice they can contain 3 steps of food production process

1. preliminary prep
2. cooking & manipulation
3. finishing & portioning Types of Food Prep Equipment

• food processors
• cutter/mixers
• food cutters Types of Cooking & Heat Transfer Methods
• conduction
• convection
• radiation
• induction
• microwave What's the difference between poaching and blanching poaching - fully cooked blanching - partially cooked Advantages of cook/chill
• labor reductions
• savings in food costs
• food quality
• food consistency

• energy savings
• space savings
• centralized production
• promotes the ease of sanitary food handling Time period of food storage after blast chilling versus water bath chilling blast chill - store food up to 5 days water bath chill - store up to 45 days Describe the blast chill process
• cook to 165F, place in blast chiller within 30 mins
• transfer food to pans - max 2" thick
• cool from 158 to 32 within 90 mins Describe the water bath chill process
• cook in mixer/kettle/cook tank to 180F
• transfer and package food food using food pump/fill station or vertical form-fill-seal machine
• tumble chill to 40F within 1 hour Types of Retherm Equipment
• rethermalizer
• pressure steamer
• skillet
• combi oven / steamer
• convection steamer
• steam jacketed kettle What happens why fryer oil falls below 300F?
• improper browning
• too much oil absorbed
• too much oil used PSI of pressure fryers

5 - 12 PSI

Doubling the wattage of a microwave oven will do what? cut the cook time in half How much heat energy does steam have compared to boiling water? six times the heat energy When should you specify 316 stainless for a steam kettle versus 304? specify 316 stainless for acidic foods such as tomato sauce (higher nickel content) Primary reasons for ventilation systems?

• remove heat, grease, odor, smoke, steam, and flue gas by-products
• provide a clean, comfortable, productive kitchen
• enhance safety
• provide fire protection
• impacts the entire building HVAC system
• effect the environment (design, operation, and maintenance) Hood Styles
• wall-mounted canopy
• single island canopy
• double island canopy
• back shelf hood or low-level hood
• pass-over hood
• eyebrow hood Primary goals of the service area
• maintaining quality and temp of food
• ensuring microbial safety of food
• presenting satisfying and attractive food
• providing fast and efficient service Holding temp of entrees, meats, roasts required for food safety

135F or higher Types of service

• self-service cafeteria
• table service
• tray service
• walk-up counter service
• drive-up service Types of cafeteria service layouts
• in-line
• hollow square
• scrambled design and operational considerations for cafeteria layout
• volume of sales
• menu variety and complexity
• size and shape of space
• flow of traffic Steps of Tray Service
• food is prepared in a centralized kitchen
• trays are assembled
• trays are loaded into transport carts
• trays are dispatched to customers Rule of thumb for sizing restaurant dining rooms using table service 15 - 18 square feet per seat Effect of bright light and primary colors fast turnover Full vs semi-vitrified products

full vitrification - very low porosity (less than .5%) more impervious to water and bacterial absorption porcelain, bone, and fine china semi-vitrified - low porosity (5-15%) less chip and impact resistant earthenware, ironstone Key flatware considerations

• appearance
• durability
• cost
• fulfils a purpose
• weight
• material Glassware considerations to reduce future replacement costs
• buy with a heavy bead or roll on the lip
• the thicker the glass, the greater the durability
• straight-sided glasses are more durable
• flared glass is more likely to chip/crack/break Key considerations for purchasing table linens
• texture
• design
• flame retardance
• stainability
• maintenance requirements
• price
• theme of facility
• usage requirements
• size Proper measure of table coverings

8" drop on all edges or sides Advantages of tabletop accessories minimal investment required to change the appearance of the table top Table sizes for 6 people banquet/institutional and cafeteria: 30x fine dining: 48" round Popular booth back designs

• smooth
• button pulled
• hand tufted
• biscuit tufted
• sewed tufted
• channel tufted Primary purpose of the dishroom provide tableware that's visibly clean and sanitized Dishwashing cycle
• Dining Area
• Bus/Scrap/Rack
• Prewash (104-122F)
• Wash (140F +)
• Rinse (149-167F)
• Final Rinse & Sanitize (176F +)
• Drying
• Ready for use Keys to an effective dishroom
• time
• temperature

• water pressure
• detergent
• rinse additives Formula for dish capacity A B C= capacity/hour A= number of seats B= turnover/hour C= number of dishes to be used per seat Dish room equipment
• pot washers
• trash compactors
• disposers
• pulpers
• continuous motion 3 comp Key traits of low temp dish machines
• temp of water is 140F or less
• requires 50 ppm (parts per million) of chlorine List some examples of alternate retail venues
• movie theaters
• book stores
• gas stations
• retail outlets
• food courts
• airports
• hotel lobbies
• hospital lobbies
• big box stores Difference between premix and postmix

postmix

• BNB syrup concentrate mixes with water, propelled by CO2 and high-pressure air
• best when space is limited or drink volumes are high
• more common in industry premix
• requires a single delivery line, propelled by CO
• less expensive, simpler, and easier to use as a remote system Sources of baked goods
• bake from scratch
• bake from mix
• bake from frozen/refrigerated dough or batter
• par-baked
• purchase premade
• combination Key bakery space requirement 4' aisle in front of ovens Primary baking ingredients
• flour
• leavening agents
• moisture
• sugar
• fats
• various additives (salt, flavoring) Primary leavening agents
• yeast - compressed or dry (twice as effective)
• steam
• whipping
• baking powders

• soda and acid
• ammonia bicarbonate Pastry knife
• wire loop blade
• cutting action incorporates shortening into flour w/o overdeveloping the gluten
• doesn't incorporate air into the product Benefit of dark baking pans absorb radiant heat much better Different types of continuous, mechanical baking ovens
• revolving tray/reel oven (Ferris wheel),
• moving tray oven
• rotary rack ovens (rotates roll-in racks) Sheeter
• flatten dough to desired thickness and shape
• removes gas from yeasted dough Proofer helps leaven/ferment yeasted dough in a controlled environment 85 - 115F temperature 70 - 95% humidity Peel long wooden paddle to remove items from oven Benefits of cast iron
• provides good heat distribution
• can maintain temperatures well because of its density Benefits of aluminum

• excellent heat conductor
• light weight Types of serving utensils
• laddle
• scoop
• disher
• serving spoon
• spoodle Benefit of airpots keeps hot up to 10 hours A good storage container must ensure an air tight seal Measuring cups and spoons assist with portion control Benefits of floor matts
• minimize dirty floors and time required to clean them
• provide cushioned comfort for workers; reduce fatigue
• reduce chance of accidental tableware breakage
• reduce chance of slips and falls Uses of thermocouple thermometers
• check internal temp of product
• check surface temp of product
• check temp of oil/water used in cooking process Uses of steam table pans
• storage
• cooking

• food prep
• holding
• serving 4 Major categories of emerging technology
• control/documentation/connectivity
• new materials
• packaging solutions
• multi-functionality 4 key stages of designing and implementing a sustainability program
• leadership
• strategy
• structure
• internal systems What does HACCP stand for? Hazard Analysis & Critical Control Points List the phases of the design process

1. Initial Contact & Proposal
2. Feasibility Study
3. Programming
4. Initial Design & Cost Estimates
5. Design Development, Equip Specification, Engineering
6. Bidding & Awarding the Contract
7. Project Construction
8. Inspection & Acceptance
9. Implementation & Training Cook Chill temperatures and timing

• Cook to 180F
• Chill in two stages 135 to 70 within 2 hours

70 to 41 within an additional 4 hours

• Store near freezing point Broadline Distributor food distributors that also distribute equipment and supplies food is 95% of their sales Channels of Distribution Physical flow of goods: manufacturers

(stocking distributors)

equipment and supply dealers fabricator dealers broadline distributors service agencies

end users Temperature Danger Zone 41 - 135F Most harmful bacteria killed when cooked to 165F or more Flow of Materials & Personnel

• receiving
• dry/refrigerated storage
• food prep
• final prep of food
• service area
• dining area

• ware washing
• waste disposal Current Trends in the Foodservice Industry
• labor issues
• inflation
• food safety issues
• energy
• environmental/sustainability issues
• competition/concentration/maturing markets
• healthy eating
• technology Holding temperature of coffee 185F Tilt skillet uses
• braising
• pan frying (sautéing)
• grilling
• steaming
• reduction
• liquid cooking (stewing) Spec sheet details
• manufacturer
• model
• description
• dimensions
• NEMA plug configuration
• electrical
• plumbing FCSI

Foodservice Consultants Society International MAFSI Manufacturers' Agents Association for the Food Service Industry NAFEM North American Association of Food Equipment Manufacturers BTU formula BTUs needed = # degree change x pound (pints) of water 1 pint = 1 pound 8 pints in a gallon 32 ounces in a quart 128 ounces in a gallon Types of glassware

• tumblers
• goblets
• stemware Seating style arrangements
• square spacing
• diagonal spacing
• four seaters
• deuces Types of furniture
• tables
• chairs
• booths
• bar stools Types of hoods

Type I - Exhaust (grease) Type II - Condensate Types of shelving

• wire
• solid
• louvered (perforations)
• embossed (raised texture like a cutting board)
• polymer composite (plastic structure, solid or vented)
• polymer/steel reinforced (coated steel with polymer overlay mats) Historical causes of foodborne illness

• inadequate hot holding 27%
• poor personal hygiene/infected staff 26%
• inadequate reheating 25%

• inadequate cleaning of equipment
• use of leftovers
• cross-contamination
• inadequate cooking or reheating
• containers adding toxic chemicals
• contaminated raw ingredients Methods of dry cooking
• broiling
• baking
• searing
• roasting
• toasting
• frying Methods of wet cooking
• boiling
• blanching
• poaching

• simmering
• stewing
• steaming
• braising
• scalding List the Commercial Segments
• QSR
• Full Service
• Bars& Taverns
• Recreation & leisure
• Hotels
• Cafeterias & Buffets
• Supermarkets
• C-Stores
• Other Retailers List the Institutional Segments
• Business & Industry
• Schools
• Colleges & Universities
• Military
• Hospitals
• Nursing Homes
• Vending
• Airlines & Transportation
• Corrections & Other Non-Commercial Approval Agencies and descriptions NSF - consensus standards, voluntary project testing and certification UL - electrical and gas safety, sanitation CSA - product testing, certification, and standards development on gas equipment in North America

ETL - third party testing and certification of equipment in US CE - testing and certification for all EU products FSTC - FSE energy efficiency and performance testing EPA - energy star; refrigeration, steamers, fryers, holding cabinets, warewashing, griddles, convection ovens Types of specifications

• General Conditions
• Standards of Workmanship (fabricated and catalog equipment)
• Equipment Specification (performance and materials) Foodborne Bacteria Campylobacter Jejuni - raw/undercooked meat/poultry, raw milk, untreated water Salmonella - raw/undercooked eggs, poultry, meat, dairy products, seafood, produce Clostridium Botulinum - home-prepared foods, untreated oils, leftover foods E. Coli - raw/undercooked ground beef, produce, raw milk, apple cider/juice, non-chlorinated water Listeria - contaminated items including soil, water, dairy, meat, poultry, seafood, produce Boiler Horse Power of steam equipment pressure steamer - 45.6 lbs/hr convection steamer - 75.9 lbs/hr 40 gal steam kettle - 64.7 lbs/hr 60 gal steam kettle - 86.5 lbs/hr

Dishwasher Sizing Formula Dish Capacity x 1.3 (70% efficiency) Below 41F is considered what in the industry? "Safe Zone" Reduce to thicken or concentrate a liquid by rapid boiling Difference between salamander and cheese melter Cheese Melter non-moveable shelf lower temps Salamander moveable shelf can continue cooking Broiling cooking food directly exposed to heat source by conduction and using heat transfer from grid plates Toasting cooking food directly exposed to heating element, producing a rapid browning effect Roasting oven cook food in an uncovered pan Atmospheric Pressure (at sea level) 14.7 PSI Minimum Oil/Fat temperature required in a deep fryer