CDM flashcards

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

Commissary foodservice system

A central production facility prepares food in large quantities, then chills or freezes it for delivery to satellite serving units, where it is reheated and served.

Assembly-serve foodservice system

Foods are purchased already prepared and usually frozen; the operation only stores, heats, and assembles them for service, requiring minimal production equipment and skilled labor.

Cycle menu

A menu that repeats a set of daily menus on a defined rotation, such as every three weeks, simplifying purchasing, forecasting, and production scheduling.

Popularity index

The number of portions of a specific item sold divided by the total portions of comparable items sold, used to forecast how much of each item to produce.

Edible portion yield

As-purchased weight multiplied by the yield percentage gives edible-portion weight; purchase quantity equals edible portion needed divided by the yield percentage.

Static menu

A menu that stays the same day after day, as in many commercial restaurants, in contrast to a single-use menu designed for one specific event.

Trayline assembly

A conveyor-based production line where trays move past stations and workers add specified items, so labor is divided and paced by the line speed.

Mifflin-St Jeor equation

Estimates resting energy expenditure from weight in kilograms, height in centimeters, and age, using sex-specific constants; used when indirect calorimetry is unavailable.

Body mass index

Weight in kilograms divided by height in meters squared; 18.5 to 24.9 is normal, 25 to 29.9 is overweight, and 30 or above is obese.

Hamwi ideal body weight

Men allow 106 pounds for the first five feet plus 6 pounds per additional inch; women allow 100 pounds plus 5 pounds per additional inch.

Refeeding syndrome

A dangerous electrolyte shift in malnourished patients started on aggressive nutrition support, marked by hypophosphatemia, hypokalemia, and hypomagnesemia; feed cautiously and monitor.

DASH eating pattern

A dietary pattern rich in fruits, vegetables, low-fat dairy, and whole grains and low in sodium and saturated fat, shown to reduce blood pressure.

Enteral versus parenteral nutrition

Enteral nutrition delivers nutrients into the gastrointestinal tract and is preferred when the gut works; parenteral nutrition infuses nutrients intravenously when it does not.

Temperature danger zone

The range from 41 F to 135 F (5 C to 57 C) in which foodborne bacteria multiply most rapidly; TCS foods must be kept outside it.

HACCP seven principles

Hazard analysis, identifying critical control points, establishing critical limits, monitoring, corrective actions, verification, and record keeping.

Two-stage cooling rule

Cooked food must cool from 135 F to 70 F within 2 hours and from 70 F to 41 F within 4 additional hours, for 6 hours total.

Minimum cooking temperatures

Poultry must reach 165 F; ground meat 155 F; whole-muscle pork, beef, and fish 145 F followed by a three-minute rest.

Big Six foodborne pathogens

Shigella, Salmonella Typhi, nontyphoidal Salmonella, E. coli O157:H7, hepatitis A, and norovirus; employees carrying these are excluded from food handling.

FATTOM conditions

Food, acidity, time, temperature, oxygen, and moisture are the conditions bacteria need to grow; controlling any one of them limits multiplication.

FIFO rotation

First in, first out: older stock is stored in front and used before newer deliveries, reducing spoilage and expired product in storage.

Herzberg two-factor theory

Hygiene factors such as pay and working conditions prevent dissatisfaction but do not motivate; motivators such as achievement and recognition produce genuine satisfaction.

Full-time equivalent calculation

One full-time equivalent equals 40 hours of work per week; total weekly labor hours divided by 40 gives the number of FTEs.

Meals per labor hour

Total meals served divided by total productive labor hours; a productivity measure used to compare staffing efficiency across foodservice operations.

Turnover rate formula

The number of employees who separated during a period divided by the average number of employees, multiplied by 100 to give a percentage.

Progressive discipline

A stepwise sequence of consequences for repeated misconduct, usually verbal warning, written warning, suspension, then termination, with documentation at each step.

Job description versus specification

The job description lists duties, responsibilities, and working conditions; the job specification lists the education, skills, and experience a worker must have.

Food cost percentage

Cost of food sold divided by food sales, multiplied by 100; a typical foodservice target falls roughly between 28 and 35 percent.

Cost of food sold

Beginning inventory plus purchases minus ending inventory, adjusted for transfers in and out and for employee meals.

Break-even point

Fixed costs divided by the contribution margin per unit, where contribution margin equals selling price per unit minus variable cost per unit.

Inventory turnover ratio

Cost of food used divided by average inventory value; it indicates how many times inventory is replaced during a given period.

Prime cost

Food cost plus labor cost; operators commonly target prime cost at about 60 to 65 percent of total sales.

Straight-line depreciation

Annual depreciation expense equal to acquisition cost minus salvage value, divided by the number of years in the asset's useful life.