Domain IV: Foodservice Systems: Procurement, Production, Distribution, Service Flashcards
____ is the first functional subsystem; the function of acquiring material for production (purchase, receive, storage, inventory control)
Procurement
A ____ center is assigned both expense and revenue responsibilities (ex: cafeteria)
Profit
A _____ center manages expenses, but does not generate profit (patient)
Cost
An informal, ____ market is used when a small amount of food is needed quickly
Open
A buyer requests _____ on specific items for specific amounts and quantities from one or more sources of supply; contact made by phone or with a vendor
Quotes
An order is placed after considering…
-Price
-Quality
-Delivery
In formal, competitive ____ ____, someone provides written specifications and quantity needs to vendors who then submit a price
Bid buying
____ are opened together; place order with the lowest bid (lowest price)
Bids
With _____ contracts, you purchase goods at a specific price to be shipped later
Future
_____ vending uses a single vendor for the majority of purchases; saves time and money
Prime
With _____ purchasing, personnel in one office does all purchasing for all units in that organization; this is cost-effective and time-saving
Centralized
Group or co-op purchasing involves a ____ or separate units who are not related to a single management, for joint purchasing
Union
There is an economic advantage of group purchasing due to large _____ discounts
Volume
___-___-___ purchasing is when a food service system purchases products as needed for production and immediate consumption by customers, without having to store and record them in inventory; receiving clerks take items immediately to the area in which they will be used
Just-in-time
The purchasing _____ is the first document used in the purchasing process; it is an internal form used to request items from the purchasing manager
Requisition
The purchasing ____ is completed by the buyer; it is a written record of items ordered and quantities needed
Order
_____ purchasing orders eliminate the need to call in dairy or weekly orders (used for everyday things like milk and bread)
Standing
____-____-____ products are delivered with all transport charges paid
Free-on-board
With free-on-board ____, the buyer takes ownership of the products at the seller’s location
Origin
A written ____ is an accurate word, picture, or definition of a product
Specification
Product specifications are precise statements of quality (brief, complete, simple); they include…
-Name
-Form
-Quantity
-Quality
-Size
-Grade
-Brand
-Style
-Sieve size
_____ specifications indicate the quality of a product by objective and impartial test results (graded food items, gauge of metal)
Technical
A ____-____ allows a buyer to open cans for comparison among brands
Can-cutting
Approved brand specifications indicate ____ by specifying brand names
Quality
_____ specifications indicate quality by functioning characteristics of the product (Ex: how many dishes washed/minute)
Performance
A ____ has descriptions of all approved products that an organization (or a department) would like all personnel (who need such a product) to use; volume discounts can be used, standardizes usage
Formulary
Evaluate vendor _____ (price, quality, service) after several orders have been filled
Performance
What are examples of value-added services?
-Chopped lettuce vs heads of lettuce
-Coffee-making equipment with the purchase of coffee products
A buyer’s ___ ___ ____ can serve as a legal agent for the organization (first, consider the interest of your company)
Code of Ethics
Buy without _____ and obtain maximum value for each dollar spent
Prejudice
____ bribery and kickbacks from sellers; respect your obligations
Denounce
Avoid ____ with vendors; decline gifts and favors that could compromise your ability to make objective purchasing decisions
Collusion
A food ____ does not own products, but they connect buyers with sellers and make deals
Broker
What are examples of food service management systems?
-Computrition
-CBORD
-Dietary Manager
-ChefMax
Procurement decisions are determined by ____
Needs
The amount of food to order is based on…
-Number to be served
-Portion sizes
-Amount of waste
When determining how many servings can be obtained from an uncooked item, consider the ____ ____ in preparation
Percent lost
____ ____ ____ is a quantitative approach to ordering staple or regularly stocked items
Economic order quantity
Economic order quantity attempts to find the quantity that minimizes both ____ and ____ costs (determines the order size that is most economical)
Purchasing and inventory
The total annual cost of restocking an inventory depends don’t he number of times it is ____ each year
Ordered
To decrease costs, place orders as ____ as possible by ordering large quantities
Seldom
When the cost of ____ an order aligns with the cost of ____ the items, economic order quantity is obtained
Placing; holding
A ____ _____ is a short-term forecast; it is an assumption that needs to follow an identifiable pattern over time
Time series
A ____ average uniformly weighs past observations (numbers are weighted equally)
Moving
____ ____ uses software to forcast usage; it gives more recent values more weight; does not uniformly weigh past observations
Exponential smoothing
____ models follow the assumption that a relationship exists between the item being forecast and other factors such as selling price and number of customers
Casual
Medium- and long-term forecasts are _____ to develop
Expensive
One example of a medium/long-term forecast is ____ ______ forecasting; based on the assumption that relationships between variables will continue over time
Regression analysis
A _____ model of forecasting is used when relevant data are scarce or when the relationship between data do not tend to persist over time (must rely on opinion)
Subjective
The ____ technique is an example of subjective forecasting; relies on expert opinions (market research, panel consensus)
Delphi
The ____ ____ is the first control in the receiving process
Purchase order
The receiving area is close to ___ docks with easy access to storage
Loading
An _____ is a vendor’s delivery slip that accompanies the order
Invoice
The invoice is the supplier’s statement of…
-Items being shipped
-Unit price
-Total expected payment
First, compare the invoice against the ____ ___
Purchase order
Next, compare the invoice against the ____
Items
____ items upon delivery, list on receiving report, and then store property
Inspect
In the ___ ____ receiving method, give the clerk a blind invoice or purchase order listing incoming merchandise but omitting quantities and weights; the receiving clerk inserts these numbers into the order on the basis of a check of the delivery (this forces the clerk to make serious checks of the delivery
Blind check
Downsides of using the blind check receiving method:
-Takes longer
-Costs more in labor
A daily ____ ____ lists the items received, date, number of units, unit price, supplier, and PO number
Receiving report
Use a _____ invoice when an order arrives without an invoice
Substitution
A request for ____ lists discrepancies such as shortages
Credit
The person who purchased the items should not be the one to ____ them
Receive
Schedule hours for ____; avoid busiest production times, and avoid too many deliveries arriving at the right time
Receiving
If there is any indication that frozen fish has been allowed to _____, reject it
Thaw
The amount of ____ in a facility depends on the frequency of deliveries, the market form of food purchased (raw, prepared, partially prepared), the extent of the menu
Storage
Store items at the point of first use; store heavier items ____ and lighter items ____
Lower, higher
____ storage should be dry, cool, dark, well-ventilated, and clean
Dry
There should be a separate room for dry food products and ____ supplies
Cleaning
The temperature of dry storage rooms should be between ____-____ degrees F
50-70
Storage areas should be well _____, meaning that there is good circulation of air that removes moisture and odors
Ventilated
Cartons and bags should be stored on shelves at least ____ inches above the floor and away from walls
6
Humidity is measured with a ____; should read between 50-60% in dry storage
Hygrometer
Fresh fruits and vegetables require the highest humidity of ___-___%
85-90
All potentially hazardous foods should be stored under ____ degrees F in the fridge
41
Fresh fruits and vegetables can be stored at temperatures between ____-____ degrees F
40-45
Meat, dairy, and eggs must be stored at temperatures between ____-____ degrees F
32-40
Frozen foods should bet stored between ____-____ degrees F
0-10
Fresh eggs in the shell can be safely stored in the fridge for ____-____ weeks
3-5
Raw egg yolks and/or whites can be stored safely in the fridge for ___-___ days
2-4
Fresh poultry, ground meat, fresh fish, and shellfish can be safely stored in the fridge or ___-__ days
1-2
Steaks, chops, and roasts can be stored safely in the fridge for ___-___ days
3-5
_____ decreases if employees know management is watching
Theft
Employees should have to sign in and out when taking items from the ____
Storeroom
Theft is ____ burglary without force
Premeditated
_____ is burglary with force
Robbery
_____ is inventory shrinkage caused by employees stealing food
Pilferage
Inventory management tells you ____ and ___ ___ to order
When, how much
____ inventory management is a running record or balance on hand
Perpetual
With perpetual inventory management, inventory is updated each time an item is ____ in or ____ from storage
Placed; taken
Perpetual inventory management is used in large operations that keep large quantities of product in ____; generally restricted to dry and frozen storage
Stock
Products such as bread, produce, and milk are not on inventory and are considered ____ ____
Direct issues
____ inventory management is an actual count of all goods on hand at the end of accounting period
Physical
Physical inventory is counted as an _____ on balance sheet
Asset
The ____ ____ method is when stock is bought up to par level each time an order is placed regardless of the amount on hand (ex: if par is 10 and you have 8, order 2)
Par stock
A fixed order quantity inventory system determines the ___ ___ (when you must reorder the item)
Order point
How to calculate the order point:
(average daily use x lead time) + safety stock
The ____ ____ is the number of days from placing the order until delivery
Lead time
____ ____ is the small backup supply to ensure against sudden increases in use
Safety stock
___ ___, ____ ____stock rotation is the process of rearranging merchandise so that the older containers are in the front and are issued first; takes extra work but pays off by eliminating the problem of stale merchandise
First in, first out
The ___-___ method of storing products is where stock is allowed to deplete to safety level before new order is placed; establish minimum and maximum amounts to have on hand (order goods when minimum is reached and only in amounts needed to reach the maximum level; the amount of item ordered will be the same each time it is ordered)
Mini-max
The ____ inventory classification system is based on the fact that small amounts of product account for a major portion of inventory value
ABC
With the ABC inventory classification system, the relative importance of each inventory item is measured by how much the total value of purchases is for that item each ____ (this is the activity level)
Year
The ABC method indicates that <20% of the total number of items in stock constitute 75-80% of the total annual value of purchases (____ items; vital and high value); 50-60% of inventory items comprise only 5-10% of the value (____ items; trivial, low value)
A; C
Items between the A and C range are in the ___ class (moderate, medium value)
B
Tightest inventory controls are needed for A items, which are the most ____ (often proteins)
Expensive
The ____ purchase price is based on the true price for the items; count products; add value of all products on hand
Actual
____ average purchase price is time-consuming to determine; based on the average price paid for products over time
Weighted
To determine the weighted average purchase price, multiply the number of units of each product in opening inventory and those ____ during the month by the purchase price; add these prices and divide by the total number of units
Purchased
FIFO is based on the ____ price paid, multiplied by the number of units in inventory
Last
FIFO uses the most ____ prices, so tends to price inventory high
Recent
Last in, first out uses the ____ price paid for an item in inventory; usually underestimates the value of the current inventory; current purchases are largely made to meet current production demands
Oldest
You could also use the ____ purchase price to determine the value of the inventory; this is simple and fast
Last
____ procedures are removed on written orders only (storeroom requisition or issue sheet); should be locked and well organized; one person in control
Issuing
Benefits of a central ingredient room:
-Quality control measure
-Assure storage, inventory, and production control
-Saves food costs
Inventory technology is the use of ___ ____ to identify products; includes a 5-digit manufacturing ID number and a 5-digit product number
Bar Codes
_____ systems are mixtures of solids, liquids, and gases
Dispersion
An example of gas in a liquid is…
Whipped egg whites (foam)
An example of gas in a solid is…
Sponge cake (suspension)
An example of a liquid in a liquid is…
Mayonnaise (emulsion)
An example of a solid in a liquid is…
Gravy (sol)
An example of a liquid in a solid is…
Custard (gel)
Small particles dispersed (salt, sugar) make a ____ ____
True solution
Large particles (protein, cooked starch) dispersed makes a ____ ____
Colloidal dispersion
Clumps of molecules like ____ or ____ ____ create a suspension that separates upon standing
Fat; uncooked starch
What can you do in order to change the degree of dispersion?
-Apply heat
-Beat
An _____ is a line that forms between two immiscible liquids (oil and water)
Interface
Most vegetables are slightly ____ with a relatively high pH
Alkaline
Acid is needed to process vegetables at a temperature higher than 212 degrees F in order to destroy ____
Botulism
Pressure cookers can be used to can low-acid vegetables because they reach temperatures higher than ____
212 degrees F
____ are sometimes pickled with vinegar (acetic acid) which lowers the pH, and can no be canned in a boiling water bath
Beets
Acid causes the loss of ____ when green vegetables are overcooked or canned
Color
How does acid cause the loss of color in green vegetables?
-Heat disrupts cells and releases organic acids
-H ions from the acid come into contact with the magnesium in the chlorophyll
-Magnesium is removed; molecule becomes pheophytin which is brown or olive color
To prevent the loss of color in green vegetables…
-Cook for short periods of time
-Leave lid off for the first few minutes of cooking to allow escape of volatile acids
When baking soda (alkaline) is added to green vegetables, there will be an intense green color due to ____
Chlorophyllin
While alkaline substances enhance the color of green vegetables, they make the texture ____ and cause the loss of ___-soluble vitamins
Mushy; water
Cream of tartar (acid) in angel food cake has many functions such as…
-Maintains white color by preventing the Maillard browning reaction
-Contributes to large volume by stabilizing egg-white foam
-Contributes to tender crumb
Without cream of tartar in an angel food cake, the cake would be…
-Tough
-Yellow
-Small
_____ act as catalysts to facilitate chemical reactions
Enzymes
Enzymes may remain ____ after a cell dies; must be controlled
Active
All enzymes are _____, so their activity is affected by temperature and pH
Proteins
Enzymes play a role in the ripening of fruits; they covert ____ to ____ and soften the fruit
Starch to sugar
Enzymatic ____ causes browning of cut surfaces of fruit; you can use acid to slow this process; acid will lower the pH and inhibit enzymatic activity to prevent oxidation
Oxidation
You should ____ vegetables before freezing to destroy enzymes (boiling water quickly, then cold water)
Blanch
Non-enzymatic browning is caused by the ____ reaction
Maillard
The initial step of the Maillard reaction is the combination of a ____ ____ (all simple sugars except sucrose) and an ___ ___
Reducing sugar and amino acid
The Maillard reaction mostly occurs in an _____ environment; baking soda and solid sugar will result in deep brown colors (not baking powder)
Alkaline
For more rapid browning, increase the ____ (6 or higher) or increase the _____
pH or temperature
With _____ cooking, heat moves from one particle to another by contact
Conduction
Examples of good conductors:
-Copper
-Black cast iron
-Aluminum
Examples of poor conductors:
-Glass
-Stainless steel
An example of conduction is meat kept warm on a dish sitting on ____ pellet
Heated
_____ is a cooking method where heated air is moved with a fan
Convection
Convection cooks by the transfer of heat by the circulation of hot air or liquid resulting from the change in _____ when heated; as the less dense, hot substance rises, it pushes aside the more dense, cooler material; the cooler portion sinks to the bottom, where it comes into contact with the metal of the pan or heating element
Density
_____ is the use of electric magnetic vibrations to excite the molecules of metal cooking surface
Induction
An induction burner has no ____ ____, and the burner surface does not get hot
Open flame
With induction, the pan itself is the original generator of the cooking heat, transferred to food by _____
Conduction
Induction cooking is ____-based
Iron
Benefits of induction cooking:
-Faster heat
-No wasted heat
_____ is caused by infrared waves coming from glowing heat (gas flame, charcoal, electrical element, toasting, broiling)
Radiation
One example of radiation is a ____, which causes kinetic action (friction) that cooks food
Microwave
A microwave affects only _____ molecules and penetrates two inches into food
Water
____ ____ is the subsequent distribution of heat by conduction when the magnetron is turned off
Standing time
In food service, a microwave is mainly used to heat ____ foods; on-demand feeding
Prepared
Disadvantages of microwave cooking:
-Uneven heat
-Lack of browning in foods cooked for a short time
-Simmer or stew to tenderize is not possible
-Limited to small amounts
-Should not be used to heat infant formula
Cooking steak on a grill, or meat braising in a steam-jacketed kettle use both ____ and ____ cooking methods
Conduction; radiation
_____ foods are composed of a variety of natural and/or synthetic ingredients texturized and modified to stimulate the appearance and taste of a particular product
Engineered
Advantages of engineered food:
-Consistent in year-round availability, taste, appearance, nutrient content
-Increases shelf life
Meat ____ are made up of isolated soy protein, along with vegetable protein, fat, carbohydrate, vitamins, minerals, flavor, and color (less fat than meat, about 50% protein, and no saturated fat)
Analogs
Seafood analogs are made up of ____ blended with fish; retains flavor and does not change greatly with heat, this reducing weight loss and shrinkage (economical)
Soy
What are examples of engineered vegetable blends?
-Incaparina (maize, sorghum, cottonseed flour)
-CSM (corn, soy, non-fat dry milk, vitamins, minerals)
Molds grown in warm (between ___-____ degrees F), damp, dark conditions
77-86
Mold grows best in ____ conditions or on neutral or sweet foods
Acidic
Mold is used in curing cheese and making soy sauce; it usually does not produce ____ substances
Harmful
Food can be ____ to destroy molds
Boiled
Yeasts grow best in temperatures between ___-____ degrees F
77-86
