Lec 12-15 Flashcards
Who sets specification?
Person responsible for purchasing
2 ways to purchase goods:
Informal buying and formal buying
Disadvantages of informal buying?
Some items may not be available regularly. Special transport and delivery methods. Menu planning is difficult bc of unpredictability and delay of food. Not for large food operations
Formal buying is also called
Bid buying or competitive buying
Among the 2 types of buying, which is preferred for daily or weekly purchasing?
Formal. An implied contract is signed for daily or weekly basis purchasing.
Main advantage of formal:
They learn the ordering specification of an establishment. Speeds up ordering process.
Formal buying is only applicable to what kind of operations and products purchased?
Large operations and large quantities of products purchased.
What is a specification and is it written or oral?
A written statement that states what is desired in a purchased item.
What is listed in a standard purchase specification?
- The name of the item
- The quantity needed
- Grade or brand desired
- With quality size weight and other factors
Factors necessary in writing specification
Clear, concise, complete, simple, based on test and objective measurements, comply with standards set by local regulatory agencies.
How is the desired item, quality and quantity ordered?
Desired item: ordered based on menu planning.
Quality: based on specifications
Quantity: based on number of portions and forecasting
Use of order book?
Check the goods received with order book. Quantity and item ordered mentioned.
What does order form have?
- Item needed
- Brief description
- Amnt available in store room
- Amnt needed
- Delivery days
What shld NOT be in an order form?
Specification
During receiving, what are the 3 things to be chked
The quantity, quality and price
Who shkd receive goods?
Authorized staff from the PURCHASING dept.
When and how shkd receiving take place?
It shkd be done in mornings and slowly.
Who keeps the receiving record and what does it contain
The store room keeper keeps the receiving record. Contains name of vendor, invoice date and number, description, quantity and cost.
Tools needed at the receiving deck:
Accurate scales, tools to open crates and boxes, thermometers, marking pen for label, calculators and cart for transportation
The receiving personnel plays a significant role in:
the operations cost and quality assurance program
Objective of storage:
Maintain adequate stocks and minimize losses thru theft and spoilage
Where shkd the main and secondary storage area be located
Main shld be located near the receiving dept and secondary near the preparation area
Where shld high use items and heavy packages be placed in store?
High use items shld be near the entrance and heavy packages on the lower shelves
Temp and relative humidity of dry storage? Temp of frozen storage and relative humidity and temp for meat, produce and seafood and fish in refrigerated storage ?
Dry storage:
Temp- 10-24C
RH: 55-65%
Frozen:
Temp- -18C
Refrigerated:
Product: <= 4C
Meat and dairy: <=4C
Seafood and fish: =<-1
RH: 80-90%
Responsibilities of store room keeper:
- inventory control
- usage rates of product supplies
- tracking accumulating product surpluses
Factors that determine amnt of storage space required:
Type of food, number of menu items, sales, frequency of deliveries, leftover policy, preparation procedure, location.
What does Issuing function do?
Controls the passage of products from storage to production.
Issuing will only work if…
Storage area is locked
What is a requisition form?
To obtain something from storage, kitchen employee must fill out a requisition form. It’s a communication between the production dept and store room.
Requisition form is placed with who?
2 copies are made where one stays in store room and the other goes to kitchen with the food.
What are the 2 types of inventories and their differences?
Physical: physical counting of all items at the end of a specific period of time- last day of the month. 2 ppl are needed to complete this.
Continuous: continuous records of purchases and issues. Used alongside physical. Provides double check.
What is preparing of menu items?
All processes before final cooking.
How can you control food losses during preparing and cooking?
By formalized standards in writing and enforcing. These standards must cover purchasing specification, yields, standard recipes and portion sizes.
What is yield?
Net volume or weight after it’s been processed
cost after trimming and cooking formula:
Cost after trimming and cooking per kg: (weight before * purchasing price per kg) / net weight (kg)
Factors affecting growth of MO:
food source, moisture, temp, time, acidity, oxygen
3 things to teach employees to serve safe foods
- Control time and temp
- Prevent cross contamination
- Put common sense guidelines in place
What is the 2 hour rule for safe food handling
Never let food remain in the temp danger zone for more than 2 hours
Min internal cooking temp of:
1. Poultry
2. Ground meat
3. Injected meat
4. Roast meat
5. Fish
- Poultry: 74C for 15 sec
- Ground meat: 68C for 15 sec
- Injected meat: 68C for 15 sec
- Roast meat: 63C for 4 min
- Fish: 63 for 15 sec
Min cooking internal temp of:
1. Meat, poultry, fish in microwave
2. Fruits or veg
3. Reheating potentially hazardous foods
- Meat, poultry, fish in microwave: 74C or higher
- Fruits and veg: 60C or higher
- Reheating foods: internal temp of 74C for 15 sec within 2 hours
To thaw food, what temp shld the fridge and running water be
Fridge: 4C or lower
Running water: 21C or lower
What internal temp shld food be when HOT holding:
60C or higher.
What is the temp danger zone
5-60C. Most disease causing bacteria can grow.
Difference between cleaning and sanitizing
Cleaning: process of removing food and other soils from surface
Sanitizing: process of reducing number of microorganisms to safe levels
4 categories of cleaning agents and what they do:
- Detergents: contain surfactants that reduce surface tension between the soil and surface
- Solvent cleaners: alkaline detergents containing grease dissolving agent
- Acid cleaners: used to remove mineral deposit and rust stains
- Abrasive cleaners: contain scouring agent like silica that scrubs off hard to remove soil- for floors.
2 methods to sanitize surfaces:
- Heat sanitizing
- Chemical sanitizing
Temp for heat sanitizing
70C or higher
Advantages of chlorine as a sanitizer
- Most commonly used
- Kills most MO
- Leaves no film
- Least expensive and effective in hard water
Disadvantages of chlorine as sanitizer
- Soil inactivates chlorine
- Corrosive to some metals
- Affected by temp above 46C
Advantages of iodine as sanitizer
- Effective at low conc.
- Not inactivated by soil
Disadvantages of iodine as sanitizer
- May stain
- Less effective
- Corrosive to some metal at temp above 49C
- More expensive
Advantages of quaternary ammonium compound (quats)
- Not inactivated by soil like chlorine
- Not irritating to skin like chlorine
- Remains active for short time after it dries
- Non-corrosive
- Works in any temp and pH
Disadvantages of quats
- Leaves film
- Does not kill certain MO
- Hard water reduces effectiveness
Minimum concentration for immersion and spray cleaning for chlorine, iodine and quats
Chlorine: 50ppm
Iodine: 12.5-25 ppm
Quats:200ppm
Contact time for chlorine, iodine and quats
Chlorine: 7 sec
Iodine: 30 sec
Quats: 30 sec
Temp that sanitizers work best at?
Between 13-49C
