1

CSUF Dietetic Internship Child Nutrition Rotation Clovis & Kings Canyon Unified School District Nutritional Services Food Service Administration Study uide
Intern: ________________________ Due Date: _____________________ 1. Define the following terms or abbreviations as they relate to school food service and/or administrative dietetics: F.T.E. Full Time E!uivalent "nited #tates De%artment of $griculture

".#.D.$. &.#.F.

&ational #cience Foundation

'.#.(.$. 'ccu%ational #afety and (a)ard $dministration *. The tem%erature for ra%id microbial growth occurs within the range of +1 to 1+,-F. .. The $ct which created a board to hear unfair labor %ractice cases and to administer the election %rocedures for determining authori)ed bargaining agents is the: The &ational /abor 0elations 1oard +. $ %rinci%al reason for writing s%ecification for food items is:

2. The two nonto3ic metals most commonly used for ma4ing 4itchen e!ui%ment are 5o%%er and Iron. 6. &ame three leavening agents used in ba4ing: 1a4ing soda7 yeast7 4efir 8. 9hat is the best tem%erature for storing fro)en food in a free)er: , -F ;. 9hat is the ma3imum tem%erature recommended for refrigerator storage: +1-F <. Definitions and standards of %rocessed fruits and vegetables have been set by the: "#D$ 1,. 1y measure7 one %ound of sifted flour is e!ual to _______________________. 11. 9hat is the general rule of serving scoo% measure mar4ings: The number of ounces in a cu%.

* #coo% si)e = number of scoo%s %er ___________ >6 scoo% = ___________ cu% or ________ ounce >; scoo% = ___________ cu% or ________ ounce >1, scoo% = ___________ cu% or ________ ounce >1* scoo% = ___________ cu% or ________ ounce >16 scoo% = ___________ cu% or ________ ounce

1*. The ".#. standard gauge for metal is determined by its thic4ness. $s a general rule7 the higher the gauge7 the thicker/thinner ?circle one@ the metal. 1+. The term used to describe the density of a sugar solution is bri3. 12. Flour that contains the highest amount of protein is bread flour. 5a4e flour uses what ty%e of wheat: _____________________ 16. The brown color of bread crust is caused by Aaillard reaction. 18. 9hat agency %revents misinformation from a%%earing on food labels: The Food and Drug $dministrtion ?FD$@. !"# $he agency responsi%le for setting guidelines for the use of pesticides in processed foods is& The FD$ and Environmental Brotection $gency ?EB$@ are res%onsible for setting and enforcing the guidelines. The EB$ reviews the scientific data on all %esticide %roducts %rior to being licensed for use and establishes a tolerance for the %esticide. The FD$ enforces the tolerances on all foods e3ce%t for meat7 %oultry and eggs. 1<. Net weight on a food label means &et weight refers to the wight of the weight of the food without the %ac4aging. *,. The main %ur%ose of pasteurization is to reduce the number of viable %athogens in foods. '!# (hat organization sets minimum re)uirements for safety and sanitation of food service e)uipment* The &ational #cience Foundation. ''# (hat is a roux* 0ou3 is a French thic4ening agent made by coo4ing flour and butter ?fat@. It can be used to enhance the flavor sou%s and sauces.

. *.. (ow many cupfuls are in a >1, can: There are 1* to 1. cu%fuls in a >1, can. *+. $ food service wor4er %ortioned 2, servings of a%%lesauce from a >1, can. 9hat scoop size did he %robably use: *2. 9hat is the recommended wash cycle water temperature for a high tem%erature dishwasher: The recommended wash 12, -F to 1;, -F.

*6. 9hat is meant by 5/1 when ordering hamburger %atties: The number indicates there are five %atties in one stac4. *8. Describe the muffin method of mi3ing.

*;. Flour and cereals used in the &ational #chool /unch Brogram must be whole grain rich according to federal standards. 9hat does whole grain rich mean:

*<. 9hat is an a%%ro%riate gauge for highly used full sheet %ans: .,. 9hat are three %ieces of information that might show u% on a %urchase order:

.1. $%%les described as 138 count would be larger or smaller than a%%les described as 80 count:

.*. Homogenized is a term to describe mil4 that has been:

... If em%loyees wor4 17*+* hours %er wee4 in a school food service 4itchen7 how many FTE s does this re%resent:

.+. $n ____________ is the delivery sli% that accom%anies items %urchased that includes the unit %rice and the total cost.

+ .2. 'n Aonday morning you find your wal4Cin free)er tem%erature gauge at +,F. 9hat ste%s will you ta4e:

.6. 9hat ty%e of material is best suited for use as a cutting board:

.8. 9hat would you do to accommodate a student with food allergies:

Blan a one wee4 gluten free lunch menu.

Blan a one wee4 mil4 free lunch menu.