Fss Exam 2

Front 1

Procurement

Back 1

-first functional subsystem of the transformation element

- aka purchasing (the aquisition of products)

Front 2

FDA

Back 2

-Set standards for identity, quality and fill

-safegaurds adulteration and misbranding of foods

Front 3

FSIS

Back 3

ensures nation's supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged

Front 4

US Public Health Service

Back 4

advises state and local government on sanitation standards for prevention of infectious disease and evaluates the wholesomeness of milk

Front 5

USDA

Back 5

Assures the nation's meat and poulty supply is safe, wholesome, unadulterated, and properlylabeled and packaged by enforcing an inspection program.

Front 6

National Marine Fisheries Service

Back 6

responsible for inspecting seafood processorsand importers

Front 7

shield stamp

Back 7

identifies federal grade

Front 8

round stamp

Back 8

denotes federal inspection that all processing was done under government supervision and that the product is wholesome

Front 9

purchasing

Back 9

the acquisition of products (right product,right amount, right time, right price)

Front 10

market

Back 10

the ways in which commodities move from the producer to the consumerwith an exchange of ownership

Front 11

market channel

Back 11

where an exchange of ownership of a producttakes place. The marketingchannel consists of five major components: producers, processors or manufacturers, distributors,suppliers, and customers

Front 12

producer

Back 12

produces the raw food sold to processors tomanufacturers, who sell to distributors or directly to the foodserviceoperation

Front 13

manufacturer

Back 13

one of the 5 components of the marketingchannel responsible for moving the product from the producer (farmer orrancher) to the distributor

Front 14

distributer

Back 14

transfers the product from the processor ormanufacturer to the supplier

Front 15

wholesaler

Back 15

distributors who purchase large quantitiesfrom various manufacturers or processors, and redistribute the food throughmarketing channels

Front 16

special breed distributer

Back 16

as specialists move products in very largeamounts for restaurant chains that purchase food directly from processors

Front 17

wholesale club

Back 17

a glorified supermarket that carries food inboth household amounts as well as institutional size

Front 18

broker

Back 18

an independent sales representative whorepresents a number of products never taking title to the products theysell. A broker aids in sales andmarketing of the product

Front 19

manufacturer's representative

Back 19

represent small manufacturing companies anddo not take title, bill or set prices

Front 20

customer

Back 20

the last component of the marketing channel;anyone who is affected by a product or service

Front 21

invoice receiving

Back 21

checking the quantity of each productdelivered against the purchase order and the invoice

Front 22

blind receiving

Back 22

using an invoice or purchase order with thequantity blanked out, the receiver records the quantity of each productreceived

Front 23

electronic receiving

Back 23

the use of computerized processes such astabulator scales, UPC codes, bar codes, handheld scanners

Front 24

theft

Back 24

premeditated burglary

Front 25

pilferage

Back 25

internal stealing, usually in smallerquantities

Front 26

issuing

Back 26

the process used to supply food to productionunits after it has been received

Front 27

direct issues

Back 27

products sent directly from receiving toproduction without going through storage

Front 28

storeroom issues

Back 28

item is received, but not used that same day,is stored in cold or dry stores, and then is distributed to production (orservice) preferably using a written requisition

Front 29

storeroom requisition

Back 29

a written record of product distributed fromstorage into production. Its usecontrols costs, assures supplies are not wasted, helps in inventory control,and prevents loss from pilferage

Front 30

inventory records

Back 30

helps control inventory by noting what iscurrently in stock and the cost value of that stock

Front 31

independent purchasing

Back 31

authorized purchasing done by a unit or department of an organization (small hospital)

Front 32

centralized purchasing

Back 32

the purchasing department is responsible for ordering all supplies and equipment for all units in the organization (hospitals, school systems, business and industry)

Front 33

group purchasing

Back 33

several independent organizations band together and form a purchasing consortium to increase volume and therefore reduce cost

Front 34

warehouse purchasing

Back 34

provides a wide range of products in the original cartons stacked on pallets ormetal shelves; self-service, cash and carry approach

Front 35

JIT

Back 35

just-in-time purchasing: product is purchased in the exact quantity needed for specific production period delivered "just in time"

Front 36

formal competetitve bid

Back 36

written specs with quantities needed to vendors, vendors bid, you go with lowest price

Front 37

daily bid

Back 37

used for perishable products with varying prices, daily quotes made over phone or email, bids are made, lowest price and closest specs

Front 38

spec

Back 38

description of product in terms clear to buy and seller: name of product, grade, brand or other quality designation, name and size of container, count per container, unit price

Front 39

recieving

Back 39

receiving must accept responsibility forevaluation and verification of the product followed by proper storage anddistribution.

Front 40

good receiving practices

Back 40

1. Inspect food uponarrival with the purchase order and specifications. 2. Inspect forquality, quantity, andpackaging. 3. Acceptance or rejectionof the order 4. Upon acceptance, thereceiving record would be completed. 5. The order would quicklybe stored in either cold or dry stores using FIFO. Invoice information would be entered into the purchaserecord.

Front 41

pilgerage and theft

Back 41

can be avoided by having one specific person do recieving at all times. check inventory regularly

Front 42

QFP

Back 42

organization of professional workers using special equipment producing food in large quantities for the consumption of others

Front 43

production

Back 43

The managerial function ofconverting food purchased in various stages of preparation into menu items thatare served to customers

Front 44

conduction

Back 44

transfer of heat through direct contact from one item or subject to another

Front 45

convection

Back 45

heat spread by movement of air, steam or liquid

Front 46

radiation

Back 46

energy transferred by waves from source to the food

Front 47

veggie cookery

Back 47

Shortest timepossible; Least amount of water:steam, highpressure steam (preferred), SJK (least preferred)BATCH COOKING—asclose to service time as possible: No mixed batches (oldwith just cooked)Holding time—20minutes

Front 48

meat cookery

Back 48

Dry or Moist cooking methods, there will be shrinkage: loss of moisture and fat loss

Front 49

Frying

Back 49

no additives, replace 1/2 to 1/3 daily, flavorless fat

Front 50

fat absorption

Back 50

Fat too cold=poorcolor, soggy, greasy, excessive fat absorption

Fat too hot=burnsfood before inside of food is cooked

Overloading=drops fattemp—too much absorption

Front 51

conventional oven

Back 51

cooks food by surrounding it with hot air

Front 52

convectional oven

Back 52

cooks food more quickly by circulating hot air

Front 53

griddle

Back 53

conduction

Front 54

grill

Back 54

conduction

Front 55

steam jacket kettle

Back 55

convection

Front 56

steamer

Back 56

convection

Front 57

deck oven

Back 57

conduction and convention

Front 58

titling braising pan

Back 58

conduction and convection

Front 59

deep fat fryer

Back 59

conduction and convection

Front 60

flash bake oven

Back 60

radiation

Front 61

impinger oven

Back 61

convection

Front 62

time series forecasting

Back 62

Methods that assume thereis an identifiable pattern of demand over time. This method is useful for short-termforecasts. Variations are reduced to a trend line using either moving averageor exponential smoothing

Front 63

casual

Back 63

Assumes that there is anidentifiable relationship between the item being forecast and other factors.Many factors that the manager believes important could be considered. They areused for medium and long term forecasting usually due to the high cost ofdeveloping the model. Regression analysis is the statistical tool used tocreate causal forecasting models

Front 64

subjective

Back 64

Is used when relevant dataare not available or relationships between the data do not persist over time.Qualitative information and opinions are used to inform the forecast

Front 65

pros of an ingredient room

Back 65

The cook would not need tocollect and measure ingredients for the recipes. He or she could use their timeand skills in mixing and blending the ingredients in accordance with thestandardized recipes

Front 66

HACCP (Hazard Analysis Critical Control Point)

Back 66

-Hazard Analysis

-indentify critical control point

-establish critical limits for each point

-Establish cc point monitoring requirements

-Establish corrective actions

-Establish record keeping procedures

-Establish procedures: HACCP system is working as intended