Lec 12-15

Question 1

Who sets specification?

Answer 1

Person responsible for purchasing

Question 2

2 ways to purchase goods:

Answer 2

Informal buying and formal buying

Question 3

Disadvantages of informal buying?

Answer 3

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

Question 4

Formal buying is also called

Answer 4

Bid buying or competitive buying

Question 5

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

Answer 5

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

Question 6

Main advantage of formal:

Answer 6

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

Question 7

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

Answer 7

Large operations and large quantities of products purchased.

Question 8

What is a specification and is it written or oral?

Answer 8

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

Question 9

What is listed in a standard purchase specification?

Answer 9

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

Question 10

Factors necessary in writing specification

Answer 10

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

Question 11

How is the desired item, quality and quantity ordered?

Answer 11

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

Question 12

Use of order book?

Answer 12

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

Question 13

What does order form have?

Answer 13

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

Question 14

What shld NOT be in an order form?

Answer 14

Specification

Question 15

During receiving, what are the 3 things to be chked

Answer 15

The quantity, quality and price

Question 16

Who shkd receive goods?

Answer 16

Authorized staff from the PURCHASING dept.

Question 17

When and how shkd receiving take place?

Answer 17

It shkd be done in mornings and slowly.

Question 18

Who keeps the receiving record and what does it contain

Answer 18

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

Question 19

Tools needed at the receiving deck:

Answer 19

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

Question 20

The receiving personnel plays a significant role in:

Answer 20

the operations cost and quality assurance program

Question 21

Objective of storage:

Answer 21

Maintain adequate stocks and minimize losses thru theft and spoilage

Question 22

Where shkd the main and secondary storage area be located

Answer 22

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

Question 23

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

Answer 23

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

Question 24

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 ?

Answer 24

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%

Question 25

Responsibilities of store room keeper:

Answer 25

- inventory control - usage rates of product supplies - tracking accumulating product surpluses

Question 26

Factors that determine amnt of storage space required:

Answer 26

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

Question 27

What does Issuing function do?

Answer 27

Controls the passage of products from storage to production.

Question 28

Issuing will only work if…

Answer 28

Storage area is locked

Question 29

What is a requisition form?

Answer 29

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

Question 30

Requisition form is placed with who?

Answer 30

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

Question 31

What are the 2 types of inventories and their differences?

Answer 31

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.

Question 32

What is preparing of menu items?

Answer 32

All processes before final cooking.

Question 33

How can you control food losses during preparing and cooking?

Answer 33

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

Question 34

What is yield?

Answer 34

Net volume or weight after it’s been processed

Question 35

cost after trimming and cooking formula:

Answer 35

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

Question 36

Factors affecting growth of MO:

Answer 36

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

Question 37

3 things to teach employees to serve safe foods

Answer 37

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

Question 38

What is the 2 hour rule for safe food handling

Answer 38

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

Question 39

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

Answer 39

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

Question 40

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

Answer 40

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

Question 41

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

Answer 41

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

Question 42

What internal temp shld food be when HOT holding:

Answer 42

60C or higher.

Question 43

What is the temp danger zone

Answer 43

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

Question 44

Difference between cleaning and sanitizing

Answer 44

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

Question 45

4 categories of cleaning agents and what they do:

Answer 45

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.

Question 46

2 methods to sanitize surfaces:

Answer 46

1. Heat sanitizing 2. Chemical sanitizing

Question 47

Temp for heat sanitizing

Answer 47

70C or higher

Question 48

Advantages of chlorine as a sanitizer

Answer 48

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

Question 49

Disadvantages of chlorine as sanitizer

Answer 49

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

Question 50

Advantages of iodine as sanitizer

Answer 50

1. Effective at low conc. 2. Not inactivated by soil

Question 51

Disadvantages of iodine as sanitizer

Answer 51

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

Question 52

Advantages of quaternary ammonium compound (quats)

Answer 52

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

Question 53

Disadvantages of quats

Answer 53

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

Question 54

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

Answer 54

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

Question 55

Contact time for chlorine, iodine and quats

Answer 55

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

Question 56

Temp that sanitizers work best at?

Answer 56

Between 13-49C