Food Production Systems Flashcards

In a cook-chill production system, food must be chilled to what temperature within 90 minutes of cooking?

Answer: 40 degrees F (4 degrees C) or below

Cook-chill systems require rapid cooling to 40 degrees F (4 degrees C) or below within 90 minutes to prevent bacterial growth in the temperature danger zone.

Which food production system involves preparing and holding food at serving temperature until service?

Answer: Conventional (cook-serve)

The conventional or cook-serve system prepares food and holds it at safe serving temperatures for immediate or near-immediate service.

What is the primary advantage of a centralized food production system in a healthcare facility?

Answer: Better portion control and quality consistency

Centralized production, where all food is prepared in one main kitchen, provides superior portion control and consistency because production is supervised in a single location.

What does HACCP stand for in food production management?

Answer: Hazard Analysis and Critical Control Points

HACCP stands for Hazard Analysis and Critical Control Points, a systematic approach to identifying and controlling food safety hazards throughout production.

Which equipment is specifically designed for rapid cooling in cook-chill food production?

Answer: Blast chiller

Blast chillers use high-velocity cold air to rapidly reduce food temperature, meeting the critical cooling time requirements of cook-chill production systems.

In a sous vide cooking method, food is cooked in what type of packaging?

Answer: Vacuum-sealed plastic bags

Sous vide (French for 'under vacuum') involves cooking food sealed in vacuum-packed bags at precisely controlled low temperatures in a water bath.