CDRE flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Atwater energy factors

Carbohydrate and protein supply 4 kcal per gram, fat supplies 9 kcal per gram, and alcohol supplies 7 kcal per gram. These factors convert gram intake into total kilocalories.

Acceptable macronutrient distribution range

Adult ranges are 45-65% of energy from carbohydrate, 20-35% from fat, and 10-35% from protein. Values outside the range raise risk of deficiency or chronic disease.

Nitrogen balance

Nitrogen intake minus nitrogen excreted, estimated from urinary urea nitrogen plus 4 grams for other losses. Positive balance means anabolism; negative balance indicates catabolism or inadequate protein intake.

Body mass index formula

BMI equals weight in kilograms divided by height in meters squared. Categories are underweight below 18.5, normal 18.5-24.9, overweight 25-29.9, and obese at 30 or above.

Fat-soluble vitamin absorption

Vitamins A, D, E, and K require bile, micelle formation, and intact fat absorption. Steatorrhea or biliary obstruction therefore causes these vitamins to become deficient before water-soluble vitamins.

Enteral versus parenteral nutrition

Enteral feeding delivers nutrients into the gastrointestinal tract and is preferred when the gut functions. Parenteral nutrition delivers nutrients intravenously when the gut cannot be used or absorb adequately.

Cook-chill holding parameters

Cook-chill production rapidly chills cooked food and holds it at 0 to 3 degrees Celsius for up to five days. Strict time and temperature control limits bacterial growth before regeneration and service.

Standardized recipe yield percentage

Yield percentage equals edible portion weight divided by as-purchased weight. It converts purchase quantities into usable portions and helps control food cost and production forecasting.

Menu engineering categories

Menu items are plotted by popularity and contribution margin, producing stars, plowhorses, puzzles, and dogs. Stars are high in both; dogs are low in both and are candidates for removal.

Meals per labor hour

Meals per labor hour equals total meals served divided by total productive labor hours. A rising value indicates improving labor productivity; falling values suggest overstaffing or poor scheduling.

Issue versus direct inventory method

The issue method charges food cost when items leave storage for production. The direct method charges cost at receiving, giving less precise daily cost control.

Sous-vide safety hazard

Sous-vide uses vacuum packaging with precise low-temperature cooking. The anaerobic package plus temperature abuse can permit Clostridium botulinum growth, so time and temperature records are critical.

Temperature danger zone

The range of 41 to 135 degrees Fahrenheit, or 5 to 57 degrees Celsius, where bacteria multiply most rapidly. Cumulative time in this zone should not exceed four hours.

Two-stage cooling rule

Cooked food must cool from 135 to 70 degrees Fahrenheit within two hours, then from 70 to 41 degrees Fahrenheit within four additional hours. Total cooling time cannot exceed six hours.

Reheating for hot holding

Food reheated for hot holding must reach 165 degrees Fahrenheit, or 74 degrees Celsius, for 15 seconds within two hours. This destroys vegetative pathogens before the food enters holding equipment.

HACCP seven principles

The sequence is hazard analysis, determining critical control points, setting critical limits, monitoring, corrective actions, verification, and recordkeeping. Each principle builds on the previous one.

FATTOM growth factors

Food, acidity, time, temperature, oxygen, and moisture are the conditions bacteria need to grow. Controlling pH below 4.6 and water activity below 0.85 inhibits most pathogens.

Chemical sanitizer concentrations

Chlorine is used at 50-100 ppm, quaternary ammonium at 200-400 ppm, and iodine at 12.5-25 ppm. Test strips verify concentration because dilution errors reduce effectiveness.

Herzberg two-factor theory

Hygiene factors such as pay, policy, and working conditions prevent dissatisfaction but do not motivate. Motivators such as achievement, recognition, and growth produce genuine satisfaction and effort.

Theory X and Theory Y

McGregor described Theory X managers as assuming workers dislike work and avoid responsibility. Theory Y managers assume workers seek responsibility and respond to self-direction and participation.

Situational leadership styles

Leaders move among directing, coaching, supporting, and delegating based on follower readiness. Less ready followers need more direction; highly ready followers need delegation and autonomy.

Employee turnover rate

Turnover rate equals separations during a period divided by average employee count, multiplied by 100. High turnover raises recruitment and training costs and disrupts service consistency.

Progressive discipline sequence

Discipline escalates from verbal warning to written warning, suspension, and termination. Each step requires documentation, consistent application, and an opportunity for the employee to respond.

Prime cost

Prime cost equals food cost plus labor cost, the largest controllable expense category. Monitoring prime cost percentage against budget reveals operational problems before profit erodes.

Break-even sales formula

Break-even sales equals fixed costs divided by one minus the variable cost percentage. At that sales level total revenue exactly covers total fixed and variable costs.

Inventory turnover ratio

Inventory turnover equals cost of goods used divided by average inventory value. Low turnover can indicate overstocking, spoilage, or obsolescence that ties up operating cash.

Cost of goods sold

Cost of goods sold equals beginning inventory plus purchases minus ending inventory. The figure feeds food cost percentage calculations and gross profit reporting.

Current ratio test

Current ratio equals current assets divided by current liabilities. A value near 2:1 generally indicates the operation can meet short-term obligations as they come due.

Budget variance interpretation

Variance equals actual minus budgeted amounts. A favorable variance means revenue exceeded or expense fell below budget; unfavorable means the opposite and prompts corrective review.

Big nine allergens

US labeling must identify milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. These account for most serious food allergic reactions.

Quality assurance versus control

Quality assurance is preventive and process-focused, designing systems to avoid defects. Quality control is inspection-focused, detecting defects in finished products after production occurs.

FSMA prevention focus

The Food Safety Modernization Act shifted federal emphasis from reacting to outbreaks toward preventing them. It requires preventive controls, produce safety standards, and enhanced traceability records.