Rd Exam - Domain Iv - Food Service Systems

Front 1

Open-market buying

Back 1

Method of purchasing that is informal, via phone, fax, or salesperson. Buyer requests quotes on specific items, amounts, and qualities from 1 or more sources of supply. Used by small facilities, or when need is urgent, immed. delivery req'd, small amount to purchase.

Front 2

Formal competitive bid buying

Back 2

Specifications are written and submitted to vendors so they may bid, usually sealed and opened on a certain date; place order w/ lowest bid (b/c bidding on exact same thing)

Front 3

What are advantages and disadvantages to formal competitive bid buying?

Back 3

Advantages: clearly written with little misunderstanding about quality, price, etc.
Disadvantages: time consuming

Front 4

Fixed bid

Back 4

A bid in which the price does not change during time period of the contract; often used for large amounts.

Front 5

Daily bid

Back 5

Bids may vary based on supply and fluctuation of goods.

Front 6

Specifications for purchasing

Back 6

Describes the product being purchased between the seller and buyer; may include grade, fresh, or frozen, amount, etc.

Front 7

What government agency is responsible for grading of foods, such as canned, frozen, or dried fruits, eggs, and beef?

Back 7

U.S. Department of Agriculture (USDA)

Front 8

Canned fruits and vegetables grades (3)

Back 8

Grade A - Desserts, salads ("Fancy")
Grade B - Processed ("Choice")
Grade C - Puddings, pies ("Standard")

Front 9

What are the grades for fresh produce? (5)

Back 9

Fancy, Extra #1, #1, Combination, #2

Front 10

What are grades of fruits/vegetables based on?

Back 10

Quality, firmness, color, maturity, freedom from defects, uniform size and shape.

Front 11

No. 10 can holds ____ cups, ____ounces

Back 11

12-13 cups, 96-117 ounces

Front 12

No. 3 can holds ____ cups,____fl oz

Back 12

5 3/4 cups, 46 fl oz

Front 13

No 2 1/2 can = _____ cups, ____ oz

Back 13

3 1/2 cups, 26-30 oz

Front 14

No. 2 can holds ____ cups, ____ oz

Back 14

2 1/2 cups, 18 fl oz

Front 15

Prime Vendor

Back 15

Agreement single vendor to purchase majority of goods or product needs

Front 16

Group or co-op purchasing

Back 16

Independent food services with similar needs join to purchase together to receive increased choices and cost reductions due to large purchasing volume.

Front 17

Centralized purchasing

Back 17

Appointed purchasing office buys goods for organization as a whole

Front 18

Independent purchasing

Back 18

All departments in the organization buy goods for themselves.

Front 19

Just in time purchasing

Back 19

Purchase as needed for production without having to store products.

Front 20

Type A Contract (Exclusive)

Back 20

Buyer agrees to purchase from only one vendor/seller generally for a specific period of time.

Front 21

Type B Contract

Back 21

Partially exclusive - buyer agrees to purchase from one vendor unless insubstantial supply, then allowed to go to another vendor.

Front 22

Type C Contract

Back 22

Open - Buyer may purchase with any vendor.

Front 23

Dual A Contract

Back 23

Similar to Type A Contract, but buyer is able to buy from 2 vendors.

Front 24

Primary Vendor

Back 24

Majority of goods are supplied by one vendor.

Front 25

Blind Receiving

Back 25

Clerk uses a record form which quantities are blocked out to record items actually delivered; good security measure to ensure products are checked in and documented accurately.

Front 26

Invoice Receiving

Back 26

Items are checked in by comparing delivered items to the purchase order.

Front 27

Dry Storage should be kept at temperature ____ F and _____ % humidity.

Back 27

50- 70 degrees F
50 - 60% humidity

Front 28

Why should the number of doors to dry storage be limited?

Back 28

To increase security

Front 29

Refrigeration temp for dairy, eggs, meat

Back 29

32 - 40 degrees F

Front 30

Refrigeration temp for fruits and vegetables

Back 30

40-45 degrees F

Front 31

Refrigerator should be held at what humidity level?

Back 31

80 - 95%

Front 32

Freezer temperature should be ___ ?

Back 32

0 to -20 degrees

Front 33

ABC Method of inventory control

Back 33

Places goods into classifications:
A = most expensive items such as meats
B = lesser values such as canned fruits
C = lowest amount such as pasta

Front 34

FIFO System

Back 34

First In, First Out; the first items purchased are the first items sold and costed on the income statement (under the cost of goods sold section)

Front 35

LIFO System

Back 35

Last In, First Out (opposite of FIFO). The last, or most current items to be purchased and then resold to customers are recorded on the income statement (under cost of goods sold section)

Front 36

Mini-max system

Back 36

Established minimum and maximum amount of stock needed on hand; maximum level = order quantity + minimum level; minimum level = time to reorder. Amount ordered will be the SAME each time you order.

Front 37

Perpetual inventory

Back 37

On-going record of amounts on hand; incoming amounts are added to those on hand.

Front 38

Physical inventory

Back 38

Actual count of items at a specified time. It is good practice to take a physical inventory count at least once a year.

Front 39

Functional Food

Back 39

Healthful foods that may provide a benefit to health over and above the standard nutrients it contains; including whole fruits and vegetable due to phytochemicals; foods which are fortified or enriched such as calcium fortified orange juice.

Front 40

Standardized recipes

Back 40

Recipes which are tested including preparation time, wt. of ingredients, production notes, yield, portions serving directions, etc. to ensure consistency.

Front 41

Adjustment factor

Back 41

Aids in modifying a standardized recipe to different yield.

Front 42

How do you calculate adjustment factor?

Back 42

Take the new yield divided by the current yield = adjustment factor.
i.e. (new yield) 150 divided by (current yield) 75 = (adjustment factor) 2
Each ingredient should be multiplied by the adjustment factor to calculate the new yield.

Front 43

Shortcut to determine number of ounces in a scoop.

Back 43

32 divided by scoop number = ounce per scoop

Front 44

Shortcut to determine which scoop to use if you know the amt of cups you need for the scoop to be.

Back 44

Divide 4 cups by cup size needed. i.e. to find which scoop to use for a 1/2 cup portion: 4 divided by 0.5 cup = 8, so use a #8 scoop

Front 45

Ladles: 1 ounce = ____ cup

Back 45

1/8 cup

Front 46

Time series model

Back 46

Uses past sales or activity to predict future sales or activity. i.e. predicting sales of bagels on Monday by looking at sales on previous Mondays

Front 47

Moving average time series

Back 47

Uses set number of observations with most recent data to forecast sales or production.

Front 48

Conventional production system

Back 48

Cook and serve; foods are prepared and held at appropriate temperature until serving

Front 49

What are advantages/disadvantages of conventional production system?

Back 49

Advantages: More adaptable to individual preferences, menu flexibility, low distribution costs, less freezer storage needed, menu and recipes are consistent
Disadvantage: uneven, stressful workday (high meal period demands), worklad varies as menu differs, productivity lower, high labor costs.

Front 50

Commissary production system

Back 50

Centralized production, transported to satellite areas for service

Front 51

What are advantages and disadvantages to commissary production system?

Back 51

Uniform quality of products for all units. Economics: centralized, large-volume purchasing, no duplicate equipment or personnel
Disadvantages: delivery and safety issues - has 9 critical control points! Transportation costs and maintenance of consistency/quality of food.

Front 52

Ready prepared production system

Back 52

AKA cook-chill or cook-freeze; food is prepared on site and chilled or frozen - food is then reheated for service

Front 53

What are advantages and disadvantages of ready prepared production system?

Back 53

Advantages: production schedule more liberal; decreased job stress due to production deadlines (40 hr M-F workweek leading to reduced employee turnover), lower labor costs, menu items on call.
Disadvantages: Cost of equipment/large cold storage, freezers, space needed.

Front 54

Assembly serve production system

Back 54

AKA convenience; purchase completely prepared foods (from food processing industry); finish by thawing an heating on premises. NO on site food production

Front 55

What are advantages/disadvantages of assembly serve production system?

Back 55

Advantages: decreased labor time and skills, equipment and space requirements are minimal. Only has 4 critical control points.
Disadvantages: limited menu items, quality, acceptability

Front 56

Centralized meal assembly

Back 56

Meals assembled in a central location and distributed to pts; enables portion and temperature control.

Front 57

Decentralized meal assembly

Back 57

Meals produced in one location and transported in volume to various locations (closer to pts) and meals are reheated and assembled.

Front 58

Temperature control delivery systems (4)

Back 58

1. Hot/cold cart
2. Pellets
3. Insulated components
4. Split tray cart

Front 59

Restaurant/American service

Back 59

Food is plated in the kitchen and served to pt.

Front 60

Cafeteria service

Back 60

May be line system or scramble system (in which one can go to various stations instead of one line)

Front 61

Family/English/Russian

Back 61

Food is brought to the table on serving platters

Front 62

Tray service

Back 62

often used in health facilities or home delivered meal programs

Front 63

How do you determine the number of cups in a scoop if you are given the scoop number

Back 63

4 divided by scoop number = number of cups in the scoop

Front 64

How do you determine the amount to purchase if you know the amount of food you need to serve and the % yield?

Back 64

EP (edible portion) divided by % yield

Front 65

Food cost percentage

Back 65

Food costs divided by food sales x 100

Front 66

A long term care facility you work for has a master menu and modifies this menu to meet needs of puree and mechanical diets. This is known as:
a. recipe modification
b. modified menu extensions
c. diet orders
d. diet requirements

Back 66

b. modified menu extensions
Modified menu extensions are based on master menus but are modified to meet specific diet orders.

Front 67

Hand washing should be conducted for a minimum of ___ seconds

Back 67

20

Front 68

During machine dishwashing - the pre-wash should be at what temperature?

Back 68

110-140 degrees (below 140 prevents proteins from coagulating and sticking to the dish)

Front 69

During machine dishwashing, the wash should be at what temp?

Back 69

140-165 degrees

Front 70

During machine dishwashing, the rinse should be at what temp?

Back 70

165 - 180

Front 71

Heat sanitize at or above ___degrees for at least ____ seconds, or ____ degrees for at least ___ seconds

Back 71

Heat sanitize at or above 170 degrees for at least 30 seconds, OR 180 degrees for at least 10 seconds

Front 72

Chemical sanitize using chlorine (____ ppm), iodine (____ ppm) or quaternary ammonium (____ ppm)

Back 72

Chlorine (50 ppm)
Iodine (12.5 ppm)
Quaternary ammonium (220 ppm)

Front 73

When are OSHA inspections performed (3)

Back 73

1. Employee files a complaint r/t safety
2. Random check
3. A serious injury or death has occurred at the workplace

Front 74

What organization makes certain sanitation standards are met when foodservice equipment is constructed and assembled, and that equipment is easily cleaned/sanitized?

Back 74

National Sanitation Foundation International (NSFI)

Front 75

What is the main agency that certifies equipment meeting established electrical, design, and structural standards for safety to ensure equipment will operate safely.

Back 75

Underwriters Laboratories (UL) - UL mark on equipment indicates it has met standards.

Front 76

What are the 7 steps of HAACP (Hazard Analysis Critical Control Points)?

Back 76

1. Assess hazards at each step of operations.
2. Establish critical control points (CCP)
3. Set requirements at each CCP
4. Set procedures & monitor CCP
5. Determine corrective action for deviations
6. Maintain documented procedures
7. Ensure HACCP is working effectively.

Front 77

What is a class A fire and its symbol?

Back 77

Class A fire is ordinary combustibles; wood, paper, cloth, etc.
Symbol: Triangle

Front 78

What is a class B fire and its symbol

Back 78

Class B fire is flammable liquids; grease, oil, cleaning supplies *most frequent seen in foodservice
Symbol: Square

Front 79

What is a class C fire and its symbol?

Back 79

Class C fire is electrical
Symbol: Circle

Front 80

Class A extinguisher

Back 80

Use on class A fires: includes water, stored pressure, multi-purpose dry chemical

Front 81

Class AB extinguisher

Back 81

Use on Class A and B fires only; Includes aqueous film-forming foam, stored pressure

Front 82

Class BC extinguisher

Back 82

Use on Class B and C fires only: includes dry chemical, carbon dioxide

Front 83

Class ABC extinguisher

Back 83

Use on Class A, B, or C fires; includes multipurpose dry chemical (used in foodservice)

Front 84

Accident reports should include what (3)

Back 84

1. Nature of the accident - what occurred and any resulting injury
2. Date and time of accident
3. Location of the accident