CDRE cheat sheet

Energy yield: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, alcohol 7 kcal/g; multiply grams by these factors to total kilocalories.

AMDR ranges: carbohydrate 45-65%, fat 20-35%, protein 10-35% of total energy intake for adults.

Protein RDA for adults is 0.8 g/kg body weight per day; critical-care and burn patients require higher provision, often 1.2-2.0 g/kg.

Nitrogen balance: intake nitrogen minus (urinary urea nitrogen + 4 g) estimates equilibrium; positive balance indicates anabolism.

BMI = weight (kg) / height (m)^2; underweight below 18.5, normal 18.5-24.9, overweight 25-29.9, obese 30 and above.

Fat-soluble vitamins A, D, E, K require bile and micelle formation; malabsorption or steatorrhea raises deficiency risk first for these vitamins.

Water-soluble vitamins B-complex and C are not stored appreciably; deficiency signs appear faster and toxicity is rare except for B6 and niacin.

Enteral nutrition is preferred when the gut works; parenteral nutrition is indicated when the gastrointestinal tract cannot be used or absorbed.

Conventional (cook-serve) system: food prepared and served on site; highest labor cost, shortest holding time, best quality retention.

Cook-chill holds food at 0-3 C for up to 5 days; cook-freeze holds at -18 C or below; both require rapid chilling through the danger zone.

Sous-vide requires vacuum packaging plus precise time-temperature control; botulism risk rises if anaerobic packaging is temperature abused.

Forecasting drives purchasing; a common rule is production quantity = forecasted demand adjusted for past production records and carryover.

Ingredient room (issue) inventory method charges food cost when items leave storage; direct charge method charges at receiving.

Standardized recipe yield percentage = edible portion weight / as-purchased weight; use it to convert AP to EP quantities.

Menu engineering classifies items by popularity and contribution margin into stars, plowhorses, puzzles, and dogs.

Labor productivity measures include meals per labor hour and labor minutes per meal; higher meals per labor hour means greater efficiency.

Temperature danger zone is 41-135 F (5-57 C); bacteria multiply fastest in this range, so limit time in it to 4 hours cumulative.

Two-stage cooling: 135 to 70 F within 2 hours, then 70 to 41 F within an additional 4 hours.

Reheating for hot holding must reach 165 F (74 C) for 15 seconds within 2 hours.

HACCP has seven principles: hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, recordkeeping.

Handwashing lasts at least 20 seconds with soap and warm water; it is required before food contact and after restroom, raw meat, or waste handling.

FATTOM growth factors: food, acidity, time, temperature, oxygen, moisture; pH below 4.6 and water activity below 0.85 inhibit most pathogens.

Cross-contamination is prevented by color-coded cutting boards, separate raw and ready-to-eat prep areas, and sanitizer contact time per label.

Chemical sanitizer concentrations: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm, iodine 12.5-25 ppm; test strips verify strength.

Maslow's hierarchy orders needs from physiological through safety, social, esteem, and self-actualization; lower needs dominate until met.

Herzberg's two-factor theory separates hygiene factors (pay, policy, conditions) from motivators (achievement, recognition, growth).

McGregor's Theory X assumes workers avoid responsibility; Theory Y assumes workers seek responsibility and self-direction.

Situational leadership adjusts style along directing, coaching, supporting, and delegating based on follower readiness.

Span of control is the number of subordinates reporting to one supervisor; wider spans require more standardized, routine work.

Progressive discipline follows a sequence: verbal warning, written warning, suspension, termination, with documentation at each step.

Turnover rate = (separations during period / average number of employees) x 100; compare against industry benchmarks.

Performance appraisal errors include halo effect, central tendency, recency bias, and leniency; behaviorally anchored rating scales reduce subjectivity.

Food cost percentage = food cost / food sales x 100; labor cost percentage = labor cost / total sales x 100.

Prime cost = food cost + labor cost; it typically represents the majority of controllable operating expense.

Break-even sales = fixed costs / (1 - variable cost percentage); contribution margin per unit = price minus variable cost per unit.

Inventory turnover = cost of goods used / average inventory value; low turnover signals overstocking or spoilage.

Cost of goods sold = beginning inventory + purchases - ending inventory.

Straight-line depreciation = (cost - salvage value) / useful life in years.

Current ratio = current assets / current liabilities; a value near 2:1 generally signals short-term liquidity strength.

Budget variance = actual minus budgeted; favorable means revenue above or expense below budget, unfavorable the reverse.

HACCP is mandatory for juice and seafood processors in the US; the FDA Food Code is a model code adopted by state and local jurisdictions.

The Food Safety Modernization Act shifted focus to prevention, requiring preventive controls and produce safety standards.

Nutrition labeling requires serving size, calories, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, and protein.

Allergen labeling under US law covers the big nine: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame.

Food additives must be generally recognized as safe (GRAS) or approved; Delaney clause bars carcinogenic additives at any level.

Quality assurance is process-oriented and preventive; quality control is inspection-oriented and detects defects after production.

Standard operating procedures document repeatable tasks; records must be retained per regulation to support traceability and recall.

Inspection vs. audit: regulatory inspections verify legal compliance; internal audits verify conformance to the facility's own plan.

Learning domains: cognitive (knowledge), affective (attitudes), psychomotor (skills); objectives should name the domain and level.

Bloom's taxonomy orders cognitive objectives from remember, understand, apply, analyze, evaluate, to create.

Adult learning (andragogy) assumes learners are self-directed, experience-rich, problem-centered, and need relevance to practice.

Competency-based training defines observable performance standards and assesses learners against them rather than time served.

Kirkpatrick's four levels of evaluation: reaction, learning, behavior, results; results level measures on-the-job impact.

Demonstration-return demonstration is the standard method for teaching psychomotor food safety skills such as handwashing or thermometer use.

Continuing education units: one CEU equals 10 contact hours of approved instruction; licensure renewal often requires a set number.

Preceptor and mentoring models pair novices with experienced practitioners; structured orientation shortens time to competence.