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Flashcards

Procurement, Production, Distribution and Service

amber.rebel CDR 5 English 55 cards

Cards in this deck (55)

  1. 1What is it called when you request samples from vendors, open cans and COMPARE qualities?Can-cutting
  2. 2What kind of market is it when you need a SMALL AMOUNT QUICKLY?Informal, open market
  3. 3Explain bid buying.It's a contract with written specifications and you place order with lowest bid
  4. 4What is it termed when personnel in ONE office does all purchasing for all units? What is it termed when purchasing involves union of separate/several units (hospitals) and is used for large volume purchasing? What is it termed when you do immediate purchasing WITHOUT having to store and record it in the INVENTORY?Centralized purchasing
    Group or co-op purchasing
    JIT Just-in-time purchasing
  5. 5What are the 3 types of written specifications?Technical –objective (graded food items)
    Approved brand specifications –brand name
    Performance specifications –functioning characteristics (pH level of detergents)
  6. 6What is a list of products with descriptions of approved products that an organization (or a department) would like all personnel to use; volume discounts can be obtained?Formularies
  7. 7CODES OF ETHICS How can you avoid collusion with vendors?Decline gifts (tickets, personal) and favors that could compromise your ability to make objective purchasing decisions (either don’t except or don’t keep gifts).
  8. 8What is a food broker?Just makes the deals, does NOT own products; connects buyers with sellers
  9. 9How do you determine needs?Portion size X # servings ; use edible portion
  10. 10How do you determine how many servings can be obtained from an uncooked item? How should you round?Subtract the amount that will be lost and convert to ounces; divide by portion size
    Always round down!
  11. 11How do you adjust recipes for different quantities?Cross Multiply
  12. 12What attempts to find the QUANTITY that minimizes both purchasing and inventory costs, DETERMINES the order size that is most ECONOMICAL? What is the equation?EOQ Economic Order Quantity
    EOQ = -/` (2 FS/CP)
    F = fixed cost of making an order (acquisition cost) (time of ordering, receiving, paperwork); S = sales or usage in units/year; C = carrying costs of inventory (holding cost), expressed as a percentage of the total inventory; P = purchase price per unit
    *Don't calculate, just know formula
  13. 13When forecasting usage, what uniformly weighs past observations (NUMBERS ARE WEIGHTED EQUALLY)? What gives more recent values more weight and does NOT uniformly weigh past observations?Moving average
    Exponential smoothing
  14. 14What is the FIRST CONTROL in the receiving process?Purchase order (PO)
  15. 15What is the VENDOR’S delivery slip that accompanies the order and what is this used for?Invoice; check items against YOUR PURCHASE ORDER FIRST, then items against invoice
  16. 16What is the term when you give clerk blind invoice or purchase order listing incoming merchandise but omitting quantities, weights; this takes longer and costs more in labor?Blind check receiving method
  17. 17RECEIVING PRODUCTS Who should not RECEIVE the items? What should you avoid? At what temp should fresh fish arrive at? If there is any indication that frozen fish has been allowed to thaw, what should you do?The person who purchased them
    Busiest production times
    <41F
    REJECT IT
  18. 18What is storage dependent on?MARKET FORM of food purchased (RAW, PREPARED, PARTIALLY PREPARED)
  19. 19What is the proper temperature and humidity (fruits and vegetables) for dry storage?50-70F
    50-60% (measured by hygrometer)
    fresh fruits and vegetables require the highest humidity 85-90%
  20. 20What is the proper temperature for frozen foods?0 to -10F
  21. 21What determines the order point (when you must reorder the item)?fixed order quantity inventory system
  22. 22What does FIFO stand for?first in, first out -stock rotation
  23. 23What shows the relative importance of each inventory item by measuring how much the total value of purchases is for that item each year?ABC inventory classification system
  24. 24In the ABC inventory classification system, what are A items?vital, high value, most expensive
    tightest possible control needed for A items --often protein foods
  25. 25What are 2 methods used to determine the value of the inventory?FIFO -based on last price paid multiplied by number of units on inventory
    *uses MOST RECENT prices so tends to price inventory HIGH
    LIFO -last in, last out
    *uses OLDEST PRICE paid for an item in inventory and UNDERESTIMATES value of current inventory
  26. 26What are some benefits of having a central ingredient room?QUALITY control measure; assure storage; inventory, production control; SAVES FOOD COSTS
  27. 27What is an example of an emulsion (liquid in liquid)?mayonnaise
  28. 28What can be used to can low acid vegetables because it reaches a temp HIGHER THAN 212F?Pressure cooker
    **pressure raises the temp
  29. 29What happens to the molecules in vegetables when you add acid? How do you prevent this? When happens when you add baking soda (alkaline)? What is the BEST way to cook vegetables?pheophytin -brown or olive green
    cook for short time; leave lid off for first few minutes
    intense green color due to chlorophyll
    avoid both extremes; heat and serve quickly
  30. 30What function does cream of tartar play in angel food cake? What happens if you leave it out?ACIDic pH --> maintains weight color and prevents browning
    tough, yellow, small cake
  31. 31What macronutrient are enzymes? What affects enzymes?Proteins
    temperature and pH
  32. 32What is the use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces?induction
  33. 33RADIATION What is the subsequent distribution of heat by CONDUCTION when the magnetron is turned off? What is the disadvantage to radiation cooking?standing time
    uneven heat
  34. 34Steak on a GRILL or meat braising in a STEAM-JACKETED KETTLE use both _____ and _____.conduction, radiation
  35. 35What are meat analogs, seafood analogs and vegetable blends? Give examples.meat analogs: less fat than meat, about 50% protein, no saturated fat; imitation bacon bits
    seafood analogs: soy blended with fish; imitation crab meat
    vegetables blends: underdeveloped countries; CSM -CORN, SOY, non-fat dry MILK
  36. 36What does bacteria need in order to grow?MOISTURE, NETRUAL foods
  37. 37What are 2 safe ways to thaw potentially hazardous foods?in the refrigerator (BEST)
    submerge under RUNNING cold water at 70F or lower
  38. 38In canning, calcium compounds are additives used as what?HUMECTANTS: retain moisture, increase firmness, tenderness
    **HUM -think humidity (holds water)
  39. 39What is included in the food production control procedures?production SCHEDULE (what to do when)
    standardized RECIPES
  40. 40How do you determine the number of ounces in a scoop? What does the scoop number represent? What would you use a #60 scoop for (1 tbsp, 0.5 oz)? As scoop # goes up, what happens to the amount and yield?divide the scoop number into 32
    number of scoops in a quart
    GARNISH
    amount goes down; yield goes up
  41. 41What is a Gantt progress chart concerned with? What do the brackets show? What does the carat (V) above the chart show?TIME, not cost
    SCHEDULED start and competition of activity
    current time
  42. 42What does PERT stand for? What is it trying to control? What does CPM stand for?Program evaluation and review technique
    production
    Critical path method
  43. 43What does PERT and CPM calculate?total amount of TIME TO COMPLETE
  44. 44What determines the minimum time for completion (helps determine labor costs)?critical path (longest pathway through)
  45. 45QUALITATIVE (SUBJECTIVE) What is it called when a trained panel analyzes and records the aroma and flavor in great detail?FLAVOR PROFILE METHOD, descriptive flavor analysis profile (DFAP)
  46. 46What does OBJECTIVE measures measure? What measure the flow on a INCLINE PLAN OR ON A ROTATIONAL BASIS? What measure flow on a FLAT surface?PHYSICAL measurements
    viscosimeter (viscometer)
    line-spread test
  47. 47What type of production system does all preparation on premises where meals are served; foods are prepared and served the same day?Conventional
  48. 48CONVENTIONAL DELIVERY What are the 3 types? What is the major concern with insulated trays? What is the major issue with decentralized delivery? When does the automated cart system have to be put in to place?Centralized (one kitchen), Decentralized (several kitchens), Automated cart system
    HOW QUICKLY can the tray be delivered
    duplication of equipment, employees, supervisors
    in the blue print phase
  49. 49What type of production system centralizes procurement and production; food production (KITCHEN) and service areas (PATIENTS) are IN SEPARATE FACILITIES? What is a major disadvantage to this type of production system?Commissary -Satellite
    delivery and safety issues; has 9 CRITICAL CONTROL POINTS
  50. 50In what type or production system are foods prepared on site, then frozen for LATER USE? What does this type of production require? How many days can food be held with blast chilling? Tumble chilled? Chilled BULK FOODS should be brought down to what temperature in what amount of time?Ready-prepared (cook-chill, cook freeze)
    blast chiller or freezer, adequate storage
    1-5 days; 45 days
    37F in 90 minutes or less
  51. 51What type of production system purchases completely prepared INDIVIDUAL portions; finish by thawing, heating on premises; no on-site food proaction. Kitchen-less kitchen? How many critical control points are there?Assembly-serve (total convenience)
    4
  52. 52Food has to be reheated to what temp, how quickly? When cooling leftovers rapidly, what is the two stage process and how long does it take?165 for 15 seconds within 2 hours
    1) cook quickly from 135 to 70 within 2 hours
    2) cool from 70 to 41 within an additional 4 hours
    total cool time of 6 hours
  53. 53What type of cafeteria is used with "repeat" customers (employee or school cafeteria)? What should you do is the scramble system is too slow?hollow square, free-flow, scramble
    add food stations
  54. 54How do you determine seat turnover?divide customers per meal by number of seats
  55. 55WAITER SERVICE What is the difference between counter and U shaped? Which is the best?counter: ease, speed
    U-shaped: uses space to a maximum; BEST

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5 CDR (Domain 4) Flashcards on Procurement, Production, Distribution and Service, created by amber.rebel on 03/06/2016.
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amber.rebel
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