Procurement, Production, Distribution & Service

Question 1

Informal, open-market purchasing

Answer 1

when a small amount is needed quickly

Question 2

Formal, competitive bid buying

Answer 2

buyer requests quotes on specific amounts and qualities from one or more sources, opens the offers together and chooses lowest bid

Question 3

Centralized purchasing vs. group or co-op purchasing

Answer 3

CENTRALIZED: personnel in one office does all purchasing for all units in that org, cost-effective and time-saving

GROUP: involves union of separate units (hospitals), not related to a single management, for joint purchasing; economic advantage of large volume purchasing

Question 4

Types of written specifications

Answer 4

TECHNICAL: indicate quality by objective and impartial test results (graded food items, gauge of metals); can-cutting which is testing appearance, taste, flavor

APPROVED BRAND SPECS: indicate quality by specifying a brand name

PERFORMANCE SPECS: indicate quality by functioning characteristics of the product (pH level of detergents, how many dishes washed/min)

Question 5

Buyer’s code of ethics

Answer 5

avoid collusion with vendors- decline gifts and favors that could compromise your ability to make objective purchasing decisions

Question 6

Procurement decisions: determining needs

Answer 6

based on number to be served, size portion, amount of waste

How much ground beef should be purchased to produce 20, 4-oz. servings if it has a 50% yield?

4 x 20 = 80 ounces (5 lb EP)
5 / 0.50 = 10 lb

How many servings can you get from 9 lb raw meat with a 30% shrinkage if the serving size is 5 oz?

0.30 x 9 lb = 2.7 lb lost in cooking
9 - 2.7 = 6.3 lb = 100.8 oz.
100.8 oz / 5 ounces = 20.16 portions

Question 7

Measurement conversions

Answer 7

look at list from FSM

Question 8

Forecasting

Answer 8

MOVING AVERAGE: uniformly weighs past observations (numbers are weighted equally)
cases peaches used in July + August + Sept / 3

EXPONENTIAL SMOOTHING: uses software, gives more weight to recent values

Question 9

Receiving: invoice

Answer 9

vendor’s slip that accompanies order

compare invoice against purchase order first, then items against invoice

Question 10

Receiving: blind check

Answer 10

give clerk blind invoice or purchase order listing incoming merchandise but omitting quantities, weights

takes longer and costs more in labor

Question 11

Fresh fish receiving

Answer 11

should arrive at less than or = 41 F

if there is any indication that frozen fish has been allowed to thaw, reject it

Question 12

Dry storage

Answer 12

Temp 50-70 degrees F

humidity 50-60% (fresh f/v require 85-90%)

Question 13

Refrigerated storage

Answer 13

<41 F

frozen is 0- -10 F

Question 14

Inventory: fixed order quantity

Answer 14

determines the order point (when you must reorder the item)

average daily use) (lead time) + safety stock = order point (when the supply drops to this number you need to reorder

Question 15

Inventory: mini-max method

Answer 15

stick is allowed to deplete to safety level before new order is placed. Established minimum and maximum amounts to have on hand

amount of item ordered with be the same every time

Question 16

Inventory: ABC inventory classification system

Answer 16

mall amounts of product account for major portion of inventory value

the relative importance of each inventory item is measured by how much the total value of purchases is for the item each year. This is the activity level

Tightest possible controls needed for A items (most expensive, often proteins)

Question 17

Inventory value

Answer 17

FIFO: uses most recent prices, tends to price inventory high

LIFO: uses oldest price paid for an item in inventory, usually underestimates value of current inventory

Question 18

Function of acid

Answer 18

• pressure cooker can be used to can low acid veg because it reaches a temp higher than 212 F
• to prevent color loss, cook for short time
• magnesium is removed, molecule becomes pheophytin which is brown or olive green

Angel food cake maintains white color by preventing the Maillard browning reaction

Question 19

Enzymes

Answer 19

are all proteins, activity affected by temperature and pH

Question 20

Browning reactions

Answer 20

1) ENZYMATIC: cut surfaces of fruit
2) NON-ENZYMATIC: Maillard reaction
mostly occurs in an alkaline environment, baking soda and solid sugar will result in deep brown colors, baking powder has an avid

Question 21

Heat transfer: radiation

Answer 21

infrared waves coming from glowing heat

standing time is the subsequent distribution of heat by conduction when the magnetron is turned off

uneven heat, lack of browning in foods

Question 22

Cooking steak on a grill or meat braising in a steam-jacketed kettle

Answer 22

both conduction and radiation

Question 23

Preservation: food spoilage

Answer 23

Bacteria need abundant moisture and neutral foods, 68-113 F

DANGER ZONE is 41-135 (40-140)

Question 24

Freezing food

Answer 24

thaw potentially hazardous foods in refrigerator; or submerge under running cold water at 70 F or lower

if thawed in microwave, cook immediately

Question 25

Preservation: canning

Answer 25

calcium compounds are additives used as humectants, retain moisture, increase firmness, tenderness

Question 26

Production schedule

Answer 26

what to do when

assures efficient use of employee time and minimum production problems
assign preparation to employees by hour of the day

Question 27

Scoop sizes

Answer 27

6 - 2/3c
8 - 1/2c 
10 - 3/8c
12 - 1/3c
16 - 1/4c
20 - 3 1/5T
24 - 2 2/3T
30 - 2 1/5T
40 - 1 2/3T
60 - 1T

scoop size is the number of scoops in a quart (32 oz.)

Question 28

Gantt production chart

Answer 28

tool of production control

concerned with TIME of production, not cost

Question 29

PERT

Answer 29

tool of production control

program evaluation and review technique

CPM- critical path method

can calculate total amount of time to complete

critical path is the longest pathway through, determines the minimum time for completion (helps determine labor costs)

Need to know steps in order and amount of time to complete each

Question 30

Food quality criteria

Answer 30

QUALITATIVE: uses organoleptic measurements, sensory organs, flavor profile method (DFAP descriptive flavor analysis profile)

OBJECTIVE: physical measurements

• penetrometer- tenderness, firmness, baked custards
• viscosimeter- measures viscosity of liquids that flow
• line-spread test: measures viscosity of liquids or semi-solid foods that flow on a flat surface

Question 31

Delivery

Answer 31

decision made during design

Question 32

Commissary - satellite

Answer 32

Centralizes procurement and production; food production (kitchen) and service areas (patients) are in separate facilities

• uniform quality of products for all units, economics - centralized, large-volume purchasing, no duplicate equipment or personnel
• disadvantage: delivery and safety issues; has 9 critical control points

Question 33

Ready-prepared (cook-chill, cook-freeze)

Answer 33

not produced for immediate service but for inventory and subsequent withdrawal

BLAST CHILLING: 1-5 days
TUMBLED CHILLED: up to 45 days
COOK FREEZE: 3-4 months

chilled bulk foods should be brought down to 37F in 90 min or less

rethermalization- convection oven: food heated in bulk reaches temperature more rapidly

Question 34

FDA food code temperatures

Answer 34

Hold frozen: 0 - -10 F
Transport hot: 165 - 170 F
Do not hold between: 41 - 135 (40-140) F
Reheat to: 165 F for 15 sec within 2 hours
Leftovers rapidly cooled (two-stage process), total cool time 6 hours 1) cool quickly from 135 to 70 within 2 hours 2) cool from 70 to 40 within an additional 4 hours
Hold cold food: 40 F or less
Ideal temperature for growth of pathogen: 70 - 125 F

Question 35

Service systems

Answer 35

CAFETERIA
traditional serve 3-4 per minute
hollow square, free flow, scramble: used with repeat customers

WAITER SERVICE
U-shaped uses space to a max