Jara

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Author:
chefrd820
ID:
82723
Filename:
Jara
Updated:
2011-04-30 14:07:05
Tags:
Chef RD Files
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Description:
Module 40
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  1. Calculate meals for labor/minute/day if 900 meals are prepared by 11 FTE
    • .17
    • 11 x 8hours work x 60 (60 mins = 1 hour)
    • = 5280 there asking for meals so,
    • 900 divided by 5280 = .17
  2. Turnover Rate if u replace 12 employees with ur average 75 employees.
    • 16%
    • Total replacement divided by average employee x 100
  3. How many FTE's regular days off can 1 weekly FTE relief worker cover
    2.5
  4. Protein Requirement healthy adult
    .8 per kg body weight
  5. 1 exchange of cooked pasta = how many cup
    1/3 of a cup = 1 exchange
  6. 1 exchange of Grape
    Juice = how many cup
    1/3 of a cup = 1 exchange
  7. Protein needs of a sick person
    124 - 182 gms
  8. Standard reduction per lbs losed per day
    1 lb = 3500 calories or 500 calories per day
  9. DEXTROSE Conversion
    1 L (liter) = ____ g/L CHO
    1 g (gram) = _____ kcal/g CHO
    • 1L = 250 g/L CHO
    • 1 g = 3.4 kcal/g CHO
  10. DEXTROSE Conversion
    1 L (liter) = _____ g/L CHON
    1 g (gram) = _____kcal/g CHON
    • 1 L = 50 g/L CHON
    • 1 g = 4 kcal/g CHON
  11. DEXTROSE Conversion
    1 ml = _____ kcal/ml FAT
    1 ml = 2 kcal/ml FAT
  12. A gram CHON = _____ grams of Nitrogen
    1 g CHON = 6.25 gms Nitrogen
  13. 1 kcal = _____ ml Water
    1 kcal = 1 ml Water
  14. 1 lb = ____ oz/lb
    16 oz (ounces)
  15. FTE is working how many hours?
    1 FTE = working 40 hours
  16. How to calculate the Weighted Average Inventory?
    • Add all the # of purchase
    • Add the total cost
    • Total Cost divided by # of purchases
    • times the ending inventory
  17. A #10 can = _____ cups
    12 - 13 cups

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