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Food service management > Lec 12-15 > Flashcards

Lec 12-15 Flashcards

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1
Q

Who sets specification?

A

Person responsible for purchasing

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2
Q

2 ways to purchase goods:

A

Informal buying and formal buying

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3
Q

Disadvantages of informal buying?

A

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

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4
Q

Formal buying is also called

A

Bid buying or competitive buying

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5
Q

Among the 2 types of buying, which is preferred for daily or weekly purchasing?

A

Formal. An implied contract is signed for daily or weekly basis purchasing.

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6
Q

Main advantage of formal:

A

They learn the ordering specification of an establishment. Speeds up ordering process.

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7
Q

Formal buying is only applicable to what kind of operations and products purchased?

A

Large operations and large quantities of products purchased.

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8
Q

What is a specification and is it written or oral?

A

A written statement that states what is desired in a purchased item.

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9
Q

What is listed in a standard purchase specification?

A
  1. The name of the item
  2. The quantity needed
  3. Grade or brand desired
  4. With quality size weight and other factors
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10
Q

Factors necessary in writing specification

A

Clear, concise, complete, simple, based on test and objective measurements, comply with standards set by local regulatory agencies.

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11
Q

How is the desired item, quality and quantity ordered?

A

Desired item: ordered based on menu planning.
Quality: based on specifications
Quantity: based on number of portions and forecasting

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12
Q

Use of order book?

A

Check the goods received with order book. Quantity and item ordered mentioned.

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13
Q

What does order form have?

A
  1. Item needed
  2. Brief description
  3. Amnt available in store room
  4. Amnt needed
  5. Delivery days
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14
Q

What shld NOT be in an order form?

A

Specification

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15
Q

During receiving, what are the 3 things to be chked

A

The quantity, quality and price

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16
Q

Who shkd receive goods?

A

Authorized staff from the PURCHASING dept.

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17
Q

When and how shkd receiving take place?

A

It shkd be done in mornings and slowly.

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18
Q

Who keeps the receiving record and what does it contain

A

The store room keeper keeps the receiving record. Contains name of vendor, invoice date and number, description, quantity and cost.

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19
Q

Tools needed at the receiving deck:

A

Accurate scales, tools to open crates and boxes, thermometers, marking pen for label, calculators and cart for transportation

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20
Q

The receiving personnel plays a significant role in:

A

the operations cost and quality assurance program

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21
Q

Objective of storage:

A

Maintain adequate stocks and minimize losses thru theft and spoilage

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22
Q

Where shkd the main and secondary storage area be located

A

Main shld be located near the receiving dept and secondary near the preparation area

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23
Q

Where shld high use items and heavy packages be placed in store?

A

High use items shld be near the entrance and heavy packages on the lower shelves

24
Q

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 ?

A

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%

25
Q

Responsibilities of store room keeper:

A
  • inventory control
  • usage rates of product supplies
  • tracking accumulating product surpluses
26
Q

Factors that determine amnt of storage space required:

A

Type of food, number of menu items, sales, frequency of deliveries, leftover policy, preparation procedure, location.

27
Q

What does Issuing function do?

A

Controls the passage of products from storage to production.

28
Q

Issuing will only work if…

A

Storage area is locked

29
Q

What is a requisition form?

A

To obtain something from storage, kitchen employee must fill out a requisition form. It’s a communication between the production dept and store room.

30
Q

Requisition form is placed with who?

A

2 copies are made where one stays in store room and the other goes to kitchen with the food.

31
Q

What are the 2 types of inventories and their differences?

A

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.

32
Q

What is preparing of menu items?

A

All processes before final cooking.

33
Q

How can you control food losses during preparing and cooking?

A

By formalized standards in writing and enforcing. These standards must cover purchasing specification, yields, standard recipes and portion sizes.

34
Q

What is yield?

A

Net volume or weight after it’s been processed

35
Q

cost after trimming and cooking formula:

A

Cost after trimming and cooking per kg: (weight before * purchasing price per kg) / net weight (kg)

36
Q

Factors affecting growth of MO:

A

food source, moisture, temp, time, acidity, oxygen

37
Q

3 things to teach employees to serve safe foods

A
  1. Control time and temp
  2. Prevent cross contamination
  3. Put common sense guidelines in place
38
Q

What is the 2 hour rule for safe food handling

A

Never let food remain in the temp danger zone for more than 2 hours

39
Q

Min internal cooking temp of:
1. Poultry
2. Ground meat
3. Injected meat
4. Roast meat
5. Fish

A
  1. Poultry: 74C for 15 sec
  2. Ground meat: 68C for 15 sec
  3. Injected meat: 68C for 15 sec
  4. Roast meat: 63C for 4 min
  5. Fish: 63 for 15 sec
40
Q

Min cooking internal temp of:
1. Meat, poultry, fish in microwave
2. Fruits or veg
3. Reheating potentially hazardous foods

A
  1. Meat, poultry, fish in microwave: 74C or higher
  2. Fruits and veg: 60C or higher
  3. Reheating foods: internal temp of 74C for 15 sec within 2 hours
41
Q

To thaw food, what temp shld the fridge and running water be

A

Fridge: 4C or lower
Running water: 21C or lower

42
Q

What internal temp shld food be when HOT holding:

A

60C or higher.

43
Q

What is the temp danger zone

A

5-60C. Most disease causing bacteria can grow.

44
Q

Difference between cleaning and sanitizing

A

Cleaning: process of removing food and other soils from surface
Sanitizing: process of reducing number of microorganisms to safe levels

45
Q

4 categories of cleaning agents and what they do:

A
  1. Detergents: contain surfactants that reduce surface tension between the soil and surface
  2. Solvent cleaners: alkaline detergents containing grease dissolving agent
  3. Acid cleaners: used to remove mineral deposit and rust stains
  4. Abrasive cleaners: contain scouring agent like silica that scrubs off hard to remove soil- for floors.
46
Q

2 methods to sanitize surfaces:

A
  1. Heat sanitizing
  2. Chemical sanitizing
47
Q

Temp for heat sanitizing

A

70C or higher

48
Q

Advantages of chlorine as a sanitizer

A
  1. Most commonly used
  2. Kills most MO
  3. Leaves no film
  4. Least expensive and effective in hard water
49
Q

Disadvantages of chlorine as sanitizer

A
  1. Soil inactivates chlorine
  2. Corrosive to some metals
  3. Affected by temp above 46C
50
Q

Advantages of iodine as sanitizer

A
  1. Effective at low conc.
  2. Not inactivated by soil
51
Q

Disadvantages of iodine as sanitizer

A
  1. May stain
  2. Less effective
  3. Corrosive to some metal at temp above 49C
  4. More expensive
52
Q

Advantages of quaternary ammonium compound (quats)

A
  1. Not inactivated by soil like chlorine
  2. Not irritating to skin like chlorine
  3. Remains active for short time after it dries
  4. Non-corrosive
  5. Works in any temp and pH
53
Q

Disadvantages of quats

A
  1. Leaves film
  2. Does not kill certain MO
  3. Hard water reduces effectiveness
54
Q

Minimum concentration for immersion and spray cleaning for chlorine, iodine and quats

A

Chlorine: 50ppm
Iodine: 12.5-25 ppm
Quats:200ppm

55
Q

Contact time for chlorine, iodine and quats

A

Chlorine: 7 sec
Iodine: 30 sec
Quats: 30 sec

56
Q

Temp that sanitizers work best at?

A

Between 13-49C

Food service management (7 decks)

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