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100 Cards in this Set
- Front
- Back
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What is a formal purchasing policy?
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submit written specifications and quantity needs to multiple vendors, place order with the lowest bid because they are all bidding on the exact same items
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What is the difference between centralized purchasing and group/co-op purchasing?
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centralized = personnel in one office does all purchasing for all units in that organization
group = separate units (hospitals) join for purchasing to receive the economic advantage of large volume purchasing |
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What is a food broker?
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Does not own or warehouse products, instead connects buyers with sellers
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What is exponential smoothing?
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-Using software to forecast usage
-gives more recent values more weight and therefore does not uniformly weigh past observations (as you would in the time series) |
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What temperature should fresh fish arrive and when should you reject it?
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Should arrive less than or equal to 41F
Reject if there is any indication that frozen fish has been allowed to thaw |
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What are storage needs based on?
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The menu
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What temperature and humidity should dry storage be kept at?
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50-70F, 50-60% humidity
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What humidity should perishable items be kept?
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perishable foods like fresh fruits and vegetables with a high water content require the highest humidity of 85-90%
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What temperature should refrigerated and frozen storage be held?
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Refrigerated = less than 41F
fresh fruits/veg: 40-45 meat, dairy, eggs: 32-40 Frozen = -10 to 0 |
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What is the fixed order quantity inventory system?
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determines the order point
(average daily use x lead time) + safety stock = order point |
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What is the min-max method of inventory management?
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stock is allowed to deplete to a safety level before a new order is placed
establish minimum and maximum amounts to have on hand the amount ordered with be the same each time it is ordered |
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What is the ABC inventory classification system?
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small 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 that item each year (activity level) 15-20% of total items in stock account for 75-80% of total annual purchases = A items, which need tightest control (usually proteins) |
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What is the line called that forms between two immiscible liquids (like oil and water)?
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interface
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What can be used to can low acid vegetables and what temperature does it need to reach?
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pressure cooker, above 212 to destroy botulism
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What maintains the white color in an angel food cake and what is it preventing?
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cream of tartar with the acidic pH, prevents browning via the Maillard reaction
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What are the 2 types of browning?
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enzymatic - as seen in cut surfaces of fruit
non-enzymatic - in the Maillard reaction, a combination of reducing sugar and an amino acid |
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What prevents browning and what encourages it?
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alkaline = encourages browning
acid = prevents browning |
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Explain the heat transfer method of: conduction.
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heat moves from one particle to another
ex: meat kept warm on a dish sitting on heat pellet |
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Explain the heat transfer method of: convection
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heated air moved with fan
ex: meat cooked in convection oven |
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Explain the heat transfer method of: induction.
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use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces
ex: burner has no open flame, burner surface does not get hot |
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Explain the heat transfer method of: radiation.
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infrared waves come from glowing heat, as in a microwave
microwave only goes 2" in, so uneven heat and lack of browning of foods |
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What type of heat does steak on a grill or meat braising in a steam-jacketed kettle use?
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both conduction and radiation
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What conditions do bacteria need to grow?
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abundant moisture
neutral foods 68-113F |
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What is the best way and second best way to thaw potentially hazardous foods?
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Best: refrigerator
Second best: submerge under running cold water at 70F or lower |
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What compounds are use as humectants in the canning process?
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calcium compounds retain moisture, increase firmness and tenderness
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Why are salt and sugar good preservatives?
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they make water unavailable
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How do you determine the number of ounces in a scoop?
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32/scoop number. The scoop number is how many ounces are in a quart, which is 32 ounces
(remember, there are 8 oz in a cup) |
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How is a Gantt chart used?
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progress chart - used to schedule and control work
concerned with TIME of production, not cost bar chart of activities over time, using a ^ to indicate the current time |
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What is the CPM?
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Critical Path Method or PERT - Program Evaluation and Review Technique
Shows relationships among phases of a project calculate total amount of time to complete a project, using sequencing and estimated time to complete each activity |
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How do you determine the time to complete a project using CPM?
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the critical path, its the longest pathway through a project, and determines the minimum time for completion and helps determine labor costs
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What are organoleptic measurements?
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qualitative/subjective measures of food quality criteria
sensory analysis, including color, odor, taste, texture |
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What are 3 analytical, qualitative tests of food quality?
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Paired comparison test - compare 2 products side by side on specific qualities (ie: which is saltier?)
Triangle - one of these things is not like the other 2, which is it? Ranking or scaling - rank order in preference |
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What are 3 tests used to measure affective food quality?
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Untrained panelists give opinions/preferences of a product
Hedonic rating - scale, facial scale of faces Paired preference - compares 2 samples for preferences of a specific attribute Ranking test - extension of paired preference, additional samples presented |
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What food quality test uses trained professionals?
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flavor profile method, records aroma and flavor in great detail
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What are 3 objective measures of food quality?
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penetrometer - tenderness/firmness, custards
viscosimeter - consistency, batters linespread test - viscosity, sauces |
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which piece of food service equipment is the least energy efficient?
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deck oven
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If you work overtime and did not get paid, which labor law would help your claim?
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The Fair Labor Standards Act
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The FDA (choose all that apply): a) inspects meat, poultry, fish, eggs b) inspects factories c) enforces the Food, Drug and Cosmetic Act d) monitor interstate shipping of shellfish
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b, c, d
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Which management function should require the greatest allotment of time by a production manager (choose 2): planning, organizing, directing, controlling?
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directing and controlling
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You have just been promoted to a top management position. What adjustment in skills is needed?
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technical skills decrease, conceptual skills increase
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Using the scientific approach to management, what would result?
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decreased labor minutes/meal
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Which is considered a hazardous situation: gauge on the coffee urn not working, employee washing floors during rush hour, cleaning the grill with steel wool, leaving the freezer door ajar?
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employee washing floors during rush hour
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What type of leadership style is shown with a circular organization chart?
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participative
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What is management's basic function?
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planning
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Responsibility, recognition by management and participation in decision-making are all considered true motivators by:
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Herzberg
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Being well-treated by supervisors, being given special attention, and the importance of breaks in increasing productivity, are all considered motivators by:
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Mayo
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What are quality circles useful for?
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increasing productivity
(A quality circle is a volunteer group composed of workers (or even students), usually under the leadership of their supervisor (or an elected team leader), who are trained to identify, analyze and solve work-related problems and present their solutions to management in order to improve the performance of the organization, and motivate and enrich the work of employees.) |
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What style of management is the Y theory of management?
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democratic
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What is a scale drawing of an area showing the path of a worker during a process?
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flow diagram
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What is a graphic representation of the separate steps in a procedure using symbols?
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a process chart
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The number of work movements between pieces of equipment is indicated on a:
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cross chart
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What is a written record of items ordered, with quantities and specifications?
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a purchase requisition
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A blast freezer and rethermalization are part of which type of production system?
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ready-prepared
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Which of the following is an example of productivity management: labor turnover rate, labor minutes per day, food cost percentage, edible portion cost?
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labor minutes per day
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When preparing a budget, which management function is involved?
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controlling
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All of the following are operation costs except: utilities, cleaning, labor costs, laundry service?
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labor costs
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Quality standards for fruit assure you of:
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specifications of minimum quality characteristics
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Theory Z is based on the following premise: a)workers accept responsibility b)self-direction and control are emphasized c) task, structure and authority d) mutual worker-employer loyalty
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mutual worker-employer loyalty
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What is the method used when you log in and log out movement from the storeroom?
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perpetual inventory
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Previously cooked hazardous food must be reheated to what internal temperature for 15 seconds within how much time?
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165F within 2 hours
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Theory Z management states that:
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employee involvement is the key to productivity
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Which law sets the minimum wage?
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Fair Labor Standards Act
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What is the best way to maximize meat storage?
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store in vacuum-packaged oxygen impermeable film
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Why are mono and di-glycerides added to shortening used in cakes?
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emulsifiers
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Which process results in creative, prioritized decision making?
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the nominal group technique
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Management by objectives refers to a management process which employs:
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precise, measurable objectives
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What is the report presenting the financial condition of an organization as of a particular date?
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balance sheet
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When trying to cut down on the number of employees on a try assembly line, evaluate the:
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number of workstations
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Meat loaf left out for 5 hours should not be served because of the risk of:
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staphylococcus
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What type of flooring would you recommend for the kitchen?
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clay tiles
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HAACP standards would be similar in which set of the following foods: a) canned corn and frozen corn b) fresh chicken and frozen chicken c) fresh beef and frozen chicken d) frozen beef and frozen corn?
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D) frozen beef and frozen corn
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A decision to feed patients in their rooms, rather than in the cafeteria is based on:
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the philosophy of the kitchen
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The dishwater temps are as follows: pre-wash: 140F, wash: 150F, rinse: 200F. What, if any, should be altered?
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turn down the rinse temp
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What temperature should coffee and items such as thin soups be held for serving?
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180-190F
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What is quality control?
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proactive - focusses on the prevention of errors in the food service
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What is quality assurance?
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measure of the quality of care provided to patients
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What information do you need to calculate the selling price using the factor method?
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raw food cost x factor (100/food cost %)
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What is the best way to cook a roast?
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Cook it slowly in the oven at 325F
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What is the product of pyruvate breakdown?
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Acetyl CoA
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List the order of sweetness of glucose, sucrose, and fructose?
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Fructose, Sucrose, Glucose, sorbitol
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What gives structure to quick breads?
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eggs and flour
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When taking an anti-coagulant, what supplement should you avoid?
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Vitamin E supplements over 400IU/day
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What is the function of cream of tartar in a recipe?
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prevents the maillard reaction
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Which of the following flours has the most starch: cake, whole wheat, instantized, durum?
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Cake
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Homemade rolls are crumbly and fall apart easily. The most likely cause of the poor texture in the yeast bread is?
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use of a lower-protein flour
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According to Chinese beliefs, foods and herbs that may be used to treat illnesses are grouped as:
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yin (dark/cold) and yang (bright, hot)
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What 2 things have the greatest effect on the yield of meat cooked to a uniform internal temperature?
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cooking time and the oven temperature
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What is a natural plant hormone that is used to ripen fruits?
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ethylene
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How should aseptically packaged milk be stored?
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dry storage
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What bacteria has a slow onset and is anaerobic?
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clostridium botulinum
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What is TVP and what is it used for in frozen meals?
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textured vegetable protein, used to retain water and add protein
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In the alanine cycle, alanine is released from muscle, taken up by the liver and then:
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deaminated to release glucose
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How many mEq does normal saline have?
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154
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What is the result of an amylase deficiency?
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decreased glycolysis
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Fresh eggs in the shell can be stored in a refrigerator at 40F for how long?
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3 weeks
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What are trypsin and chymotrypsin?
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pancreatic enzymes that provide proteolytic action
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Acid-base abnormalities in an uncontrolled diabetic are likely due to:
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metabolic acidosis
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How do kidneys help control pH?
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By controlling the ratio of hydrogen ions to bicarb excretion
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The amount of cerruloplasmin is affected by what disease?
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Cushing's Syndrome
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How could an edematous person be dehydrated?
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Fluid is retain extracellularly
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