Lecture 2

Question 1

What are some types of healthcare institutions?

Answer 1

hospitals
long term care
assisted living facilities

Question 2

What are the 3 different ways patients can order meals in a hospital?

Answer 2

• paper menu
• spoken menu
• room service menu

Question 3

What is a paper menu?

Answer 3

patient circles choices and gets what they want but is highly labour intensive

Question 4

Trayline

Answer 4

A conveyor belt carries patient trays along as employees put certain foods and beverages on each tray and the last employee checks it out

Question 5

What are some potential advantages of Health Care Based Foodservices?

Answer 5

• dedicated audience
• satisfaction of helping others
• good pay plus benefits
• more nights and weekends off than for other staff at restaurants

Question 6

What are some disadvantages of Health Care Based Foodservices?

Answer 6

• complexity of therapeutic diets
• extremely low budgets
• multiple dining areas
• facility is open 24/7
• finding and retaining good employees

Question 7

Registered Dietitian

Answer 7

• minimum 4 years education
• completion of an approved dietetic internship
• pass the Canadian Dietetics Registration Exam
• to practice dietitian’s are legally required to register with their provincial regulatory body
• provide nutrition care to individuals and entire populations
• skilled in managing all aspects of a foodservice operation

Question 8

Nutrition Manager

Answer 8

• 2 years education in foodservice and nutrition management
• professional registration-can voluntarily register with the Canadian Society of Nutrition Managers
• works with RD to provide nutrition care to patients/clients
• is a liaison between the foodservice and clinical nutrition

Question 9

Executive Chef

Answer 9

• completion of an approved apprenticeship program and Red Seal Designation
• need minimum 5 years work experience after completion of Red Seal exam
• need safe food handlers certificate
• must be registered with the Canadian Culinary Institute

Question 10

Front line workers

Answer 10

Are actively engaged in the actual production and service of the foods that are served in the foodservice operation
Can vary considerably in skill level

Question 11

Chefs

Answer 11

• work under the executive chef
• organizes their work in a fashion that is based on the the French culinary arts tradition where front line chefs may specialize in specific areas
• all are well trained and knowledgable about food

Question 12

Sous chef

Answer 12

• means “under the chief”
• second in command
• supervises activities of the specialist chef, chefs, cooks and other workers

Question 13

Chef de Parti

Answer 13

• station chef

- in charge of a particular area of production

Question 14

Saucier

Answer 14

• the sauce chef
• person responsible for sauteed items and many different sauces
• highest position

Question 15

Boulanger

Answer 15

the bread chef

Question 16

Confisuer

Answer 16

the candy chef

Question 17

Possonier

Answer 17

the fish chef

Question 18

Friturier

Answer 18

the deep fry chef

Question 19

Grillardin

Answer 19

the grill cook

Question 20

Garde Managr

Answer 20

• panty chef

- responsible for cold foods- salads, dressings, and buffet items

Question 21

Potager

Answer 21

The soup and often stock cook

Question 22

Rotisseur

Answer 22

Roast Cook

prepares roasted and braised means and their gravies and broils meat

Question 23

The Butcher Commis

Answer 23

the common cook under one of the Chef de Partie

comprises bulk of the kitchen staff

Question 24

Tornant

Answer 24

the relief cook

the cook who provides help to all the different cooks rather than having a specific job

Question 25

Entremetier

Answer 25

Prepares veggies, soups, starches and eggs

Question 26

Toque Blanche

Answer 26

tall, round, pleated, starched white hat worn by chefs | the folds represent the many ways a chef knows how to prepare and egg

Question 27

Foodservice supervisor

Answer 27

- works under the direction of dietitians, chefs or nutrition managers - involved in order supplies, supervising front-line production and service staff