Term
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Definition
| fx of acquiring material for production |
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Term
| 2 centers within a purchasing department |
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Definition
| profit center and cost center |
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Term
| purchasing department - profit center |
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Definition
| both expense and revenue capabilities (cafeteria) |
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Term
| purchasing department - cost center |
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Definition
| manage expenses, but do not generate revenue (patients) |
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Term
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Definition
| requesting samples from vendors, opening cans and comparing qualities (texture, aroma, taste) |
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Term
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Definition
| when a small amount is needed quickly, made by phone or salesman |
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Term
| Formal, competitive bid buying |
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Definition
| submit written specifications and quantity needs to vendors who then submit a price. bids are opened together, order is placed with the lowest bid. |
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Term
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Definition
| purchase goods at a specific price to be shipped later |
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Term
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Definition
| use single vendor for majority of purchases |
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Term
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Definition
| personnel in one office does all purchasing for all units in an organization, cost effective and time saving |
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Term
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Definition
| involves union of separate units (hospitals) not related to a single management, for joint purchasing to grant economic advantage of having large volume purchasing. |
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Term
| JIT just in time purchasing |
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Definition
| purchasing pdts as needed for production and immediate consumption by the consumer, without having to store/record it in the inventory. Receiving clerks take items immediately to the area in which they will be used. |
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Term
| purchase order, requisition |
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Definition
| written record of items ordered, quantities |
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Term
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Definition
| eliminate the need to call in daily or weekly for orders |
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Term
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Definition
| products delivered with all transport charges paid |
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Term
| Written specifications include |
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Definition
| name, form, quality, quantity, size, grade, brand, style |
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Term
| Written specifications - technical |
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Definition
| quality indicated by objective, impartial test results |
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Term
| quality indicated by objective, impartial test results are part of what specifications? |
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Definition
| Written specifications - technical |
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Term
| Written specifications - approved brand specifications |
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Definition
| quality indicated by brand/label |
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Term
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Definition
| descriptions of approved products that an organization (or department) would like all personnel (who need such products) to use; volume discounts can be obtained. |
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Term
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Definition
| do not own pdts, connect buyers and sellers |
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Term
| how to determine amount of food to purchase |
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Definition
| 1) portion size * # servings, convert to #. 2) amount to purchase = (edible portion)/(% yield, amount provided by 1 # of item). |
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Term
| Example of how to determine amount of food to purchase |
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Definition
| how much ground beef needed to produce 20 4oz servings w/ a 50% yield? 1) 20*4=80oz/16=5#. 3) 5#/0.5 =10# ground beef. |
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Term
| EOQ economic order quantity |
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Definition
| A quantitative approach to ordering staple or regularly stocked items by taking into account how much it costs to order the items, receive them, stock them, and keep them in inventory. Seeks to find the order size that is most economical |
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Term
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Definition
| delivery slip that accompanies the order. lists items, price, total cost; compare this to actual items recieved |
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Term
| Blind check receiving method |
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Definition
| like a regular invoice but omits quantities and weights, causing them to have to be filled out at receiving, which takes a LOT more time/manpower but forces a more thorough inspection. |
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Term
| Use a substitution invoice when |
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Definition
| the order arrives without an invoice |
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Term
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Definition
| lists discrepancies such as shortages |
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Term
| Who should be the one to receive items? |
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Definition
| NOT the one who purchased them. |
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Term
| When to schedule receiving times? |
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Definition
| between busy periods, don't schedule a bunch at the same time |
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Term
| dry storage should be kept at what temps |
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Definition
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Term
| refrigerated storage needs to be kept at |
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Definition
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Term
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Definition
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Term
| meat dairy eggs storage temp |
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Definition
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Term
| frozen foods storage temp |
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Definition
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Term
| Storage times for refrigerated foods |
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Definition
| eggs in shell 3-5 weeks, raw eggs/whites 2-4 days, meats 1-5 days |
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Term
| Inventory management tells you |
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Definition
| when and how much to order |
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Term
| Perpetual inventory management |
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Definition
| running record of inventory on hand, updated each time things are added/removed, used in large operations |
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Term
| physical inventory management |
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Definition
| actual count of all goods on hand at end of accounting period, counted as asset on balance sheet |
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Term
| Fixed order quantity inventory system |
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Definition
| determines the order point by this equation: (avg daily use)(lead time) + safety stock. lead time = the # of days from placing order till delivery. |
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Term
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Definition
| small back up supply to ensure against sudden increases in use |
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Term
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Definition
| like a simple version of Fixed order quantity inventory system. bring stock up to par level each time an order is placed regardless of amount on hand. |
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Term
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Definition
| first in first out. process of rearranging merchandise so that older containers are in front and are used/issued first. takes extra work but pays off cause things wont go bad |
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Term
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Definition
| stock is allowed to deplete to safety level before new order is placed. enough is reordered to reach max, same # each time |
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Term
| ABC inventory classification system |
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Definition
| A foods are the smallest amount of stock but the greatest amount of purchases. C is the opposite and B is in the middle. |
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Term
| methods to determine value of inventory - purchase price |
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Definition
| add up all the purchase prices of everything in inventory |
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Term
| methods to determine value of inventory - weighted avg purchase price |
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Definition
| time consuming. based on avg price paid for pdts over time |
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Term
| methods to determine value of inventory - FIFO |
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Definition
| tends to price inventory high |
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Term
| methods to determine value of inventory - LIFO |
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Definition
| last in, first out. underestimates value of current inventory |
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Term
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Definition
| whipped egg whites (foam) |
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
| a true solution has ____ particles. |
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Definition
| small, like sugar and salt |
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Term
| a ___ dispersion has large particles. |
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Definition
| colloidal, like protein, cooked starch |
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Term
| A suspension, which separates upon being left to stand, has ___. |
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Definition
| clumps of molecules like fat or uncooked starch |
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Term
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Definition
| line that forms between two immiscible liquids (oil and water) |
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Term
| Most vegetables are slightly ___. |
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Definition
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Term
| To destroy botulism, process food at a temp higher than |
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Definition
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Term
| Adding base to veg causes |
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Definition
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Term
| adding acid to veg causes |
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Definition
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Term
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Definition
| catalysts to facilitate chemical reactions, may remain active after cells die, all are proteins |
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Term
| Blanch veg before freezing to destroy |
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Definition
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Term
| role of enzymes in ripening fruit |
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Definition
| converts starch to sugar, softens |
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Term
| non enzymatic browning reaction |
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Definition
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Term
| example of maillard reaction |
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Definition
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Term
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Definition
| heat moves from one particle to another by PHYSICAL CONTACT |
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Term
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Definition
| heated air or water moved with a fan |
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Term
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Definition
| use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces. MAGNETIC HEAT. no flame, burner surface DOES NOT GET HOT. pan itself is the original generator of the cooking heat. faster heat, no wasted heat. |
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Term
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Definition
| infrared waves coming from glowing heat. i.e. gas flame, charcoal, electrical element, toasting, broiling |
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Term
| gas flame, charcoal, electrical element, toasting, broiling are forms of ___ heat. |
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Definition
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Term
| what method of cooking is conduction and radiation? |
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Definition
| steak on a grill or braising meat in a steam jacketed kettle |
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Term
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Definition
| composed of a variety of natural and/or synthetic ingredients texturized and modified to stimulate the appearance and taste of a particular product |
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Term
| engineered food - advantages |
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Definition
| consistent in year-round availability, taste, appearance, nutrient content, long shelf life |
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Term
| meat analogs have less ___ than meat. |
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Definition
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Term
| meat analogs are about __% protein. |
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Definition
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Term
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Definition
| grows in warm, damp conditions, on sweet food, doesn't usually produce harmful substances, boil to destroy |
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Term
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Definition
| need abundant moisture, neutral foods, O2 or not, destroyed by pasteurization |
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Term
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Definition
| water, energy, acid, oxygen, produce bubbles of gas, destroyed by boiling |
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Term
| Enzymes are inactive after |
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Definition
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Term
| methods of food preservation |
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Definition
| chilling, freezing, drying, canning, irradiation, chemical preservatives, acids, sugar, salt |
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Term
| food preservation by chilling occurs bellow |
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Definition
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Term
| Benefits of food preservation by freezing |
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Definition
| extends quality, preserves nutrient content/chemical and physical properties, cold temps prevents microorganisms from growing, slows enzymatic action |
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Term
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Definition
| food is frozen first, then water is evaporated via sublimation without melting crystals. |
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Term
| Canning preserves food for how long? |
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Definition
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Term
| irradiation as a way to preserve foods |
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Definition
| cold sterilization (temp of food does not rise much even though large amounts of energy are used). kills most harmful bacteria in foods other than milk |
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Term
| to prevent off flavors from irradiating meat, do it when the meat is |
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Definition
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Term
| Irradiation is FDA approved for |
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Definition
| spices, beef, lamb, pork, poultry, wheat, potatoes |
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Term
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Definition
| BHA, BHT - antioxidants for fatty products |
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Term
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Definition
| (what to do when). assures efficient use of employee time and minimum production problems. assign to employees by hour of day |
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Term
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Definition
| produced desired quality of known quantity of food. includes name, ingredients, procedures, pan size, baking time, temp, quantity, # portions, portion size, standard of quality expected |
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Term
| food production quality control |
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Definition
| tasting panels, employee evals, customer reactions, disadvantages: not objective. |
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Term
| short cut to determining scoop size |
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Definition
| divide scoop size into 32. 32 / #12 scoop = 2.67oz |
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Term
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Definition
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Term
| A Gantt chart is concerned with ____, not cost. |
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Definition
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Term
| Opening/closing brackets on a Gantt chart represent |
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Definition
| scheduled start and completion of an activity |
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Term
| A line between brackets on a Gantt chart indicates |
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Definition
| the task has been completed |
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Term
| A carat (v) on a Gantt chart indicates |
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Definition
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Term
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Definition
| Program evaluation and review technique |
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Term
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Definition
| Critical path method. it's the longest pathway through, which determines the minimum amount of time to complete the project. |
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Term
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Definition
| Shows relationships among phases of a project, what activities need to be done before others can start, total amount of time to complete, dotted lines mean activities can be completed concurrently. |
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Term
| organoleptic measurements |
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Definition
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Term
| qualitative food quality criteria |
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Definition
| color, odor, taste, texture |
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Term
| Analytical food quality criteria tests |
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Definition
| paired comparison test, triangle test, ranking/scaling test |
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Term
| Analytical food quality criteria tests - triangle test |
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Definition
| 3 samples presented. 2 are identical. used to test for differences between old and new products. |
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Term
| Which food quality criteria test is used to test for differences between old and new pdts? |
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Definition
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Term
| Analytical food quality criteria tests - ranking/scaling test |
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Definition
| does not determine levels of difference, just order/rank. foods ranked against each other in order of preference. |
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Term
| Food quality criteria - affective |
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Definition
| used with untrained panelists to determine preference, acceptance, or opinions of a pdt |
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Term
| Food quality criteria - examples of affective tests |
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Definition
| hedonic rating, paired preference, ranking test |
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Term
| DFAP, descriptive flavor analysis profile |
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Definition
| a TRAINED panel analyzes and records the aroma and flavor in great detail |
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Term
| food quality test method for untrained panelists |
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Definition
| affective (hedonic rating, paired preference, ranking test) |
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Term
| food quality test method for trained panelists |
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Definition
| DFAP, descriptive flavor analysis profile |
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Term
| Objective measures of food quality |
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Definition
| physical measurements made by machines |
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Term
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Definition
| tests tenderness, firmness |
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Term
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Definition
| tests consistency, batters |
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Term
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Definition
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Term
| Production systems - conventional |
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Definition
| all prep done on the campus where meals are prepared and served same day |
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Term
| Advantages of conventional production system |
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Definition
| adaptable to individual prefs, menu flexibility, low distribution costs, less freezer storage needed |
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Term
| disadvantages of conventional production system |
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Definition
| uneven, stressful work day, productivity lower, high labor costs |
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Term
| centralized vs decentralized conventional production system |
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Definition
| centralized would be more like a cafeteria where customers come to the centralized place, and decentralized is more like a hospital where the food has to go to the customer (patient) |
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Term
| Production systems - commissary - satellite |
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Definition
| centralizes procurement and production, food production (kitchen) and service areas (patients, customers) are in separate facilities |
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Term
| Advantages of commissary production system |
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Definition
| uniform quality, save money on large volume purchasing, no duplicate equipment or personnel |
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Term
| Disadvantages of commissary production system |
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Definition
| delivery and safety issues, has 9 critical control points |
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Term
| Production systems - ready-prepared (cook-chill or cook-freeze) |
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Definition
| foods prepared on site, then frozen, chilled, for later use. Requires blast chiller/freezer and adequate storage. distinct feature: separation between time of production and time of service. Requires reheating food. |
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Term
| Advantages of ready-prepared (cook-chill or cook-freeze) |
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Definition
| offsets critical shortage of high-skilled employees, production schedule can be more liberal, decreased job stress r/t pdtion deadlines, labor costs lower |
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Term
| Disadvantages of ready-prepared (cook-chill or cook-freeze) |
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Definition
| Large cold storage is expensive, freezers and storage space needed |
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Term
| Production systems - assembly-serve (total convenience) |
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Definition
| Purchase of completely prepared food that only requires thawing/reheating on premises. No on-site food production. Kitchen-less kitchen. |
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Term
| Advantages of assembly-serve (total convenience) |
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Definition
| curtail labor time by separating manufacture from distribution, equipment and space requirements are minimal; only 4 critical control points |
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Term
| Disadvantages of assembly-serve (total convenience) |
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Definition
| limited menu items, limited quality/acceptability |
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
| hold cold food at __ or less |
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Definition
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Term
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Definition
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Term
| Food must drop from __ to __ w/in the 1st 2 h of cool time. |
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Definition
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Term
| Food must drop from __ to __ w/in the last 4 h of cool time. |
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Definition
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Term
| Food must be reheated at ___ for ___ within ___. |
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Definition
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Term
| If a scramble system is too slow, add |
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Definition
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Term
| How to determine seat turnover |
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Definition
| Divide customers by meal by # of seats. If you have 150 customers and 100 seats, 150/100 = seats will turnover 1.5 times during the meal period. |
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Term
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Definition
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Term
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Definition
| waiter takes order, food portioned onto plates in kitchen |
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Term
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Definition
| food brought to table on platter, waiter completes preparation at table |
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Term
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Definition
| prepared and portioned in kitchen, brought to table on serving platters family style |
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