B. Procurement, Production, Distribution, and Service (Part 2)

Question 1

Foods are ______ _____, a mixture of solids, liquids, and gases.

Answer 1

Dispersion systems

Question 2

Dispersion systems are classified by _____ of ______ and by ___ of dispersed particles.

Answer 2

State of matter and size of dispersed particles

Question 3

Gas in liquid (ie. whipped egg whites): _____
Gas in solid (ie. sponge cake): _____

Liquid in liquid (ie. mayo): ______
Liquid in solid (ie. custard): _____

Solid in liquid (ie. gravy): ______

Answer 3

Gas in liquid (ie. whipped egg whites): Foam
Gas in solid (ie. sponge cake): Suspension

Liquid in liquid (ie. mayo): Emulsion
Liquid in solid (ie. custard): Gel

Solid in liquid (ie. gravy): Sol

Question 4

Small particles (sugar, salt): _____ _____

Large particles (protein, cooked starch): _____ _____

Clumps of molecules (fat, uncooked starch): ______ (separates upon standing)

Answer 4

Small particles (sugar, salt): True solution
Large particles (protein, cooked starch): Colloidal dispersion
Clumps of molecules (fat, uncooked starch): Suspension

Question 5

The degree of dispersion can be altered by applying ____ or _____.

Answer 5

Degree of dispersion can be changed by applying heat or beating.

Question 6

The ________ is the line that forms between 2 immiscible liquids (oil and water).

immiscible: not forming a homogeneous mixture when added together.

Answer 6

Interface

Question 7

Vegetables are slightly ____ with a relatively high pH. It is necessary to process them at a high temperature (>212 F) to destroy botulism.

Answer 7

Acidic

Question 8

**A pressure cooker must be used to can _____ ____ vegetables because it reaches higher temperatures.

Answer 8

Low acid**

Question 9

____ causes loss of color when vegetables are overcooked.

Answer 9

Acid

Question 10

Heat causes the release of ___ (H ions), which then come into contact with _________ in chlorophyll and are removed. The removal of ______ causes chlorophyll to become **_________, which is dull, brown, or olive green. To prevent this, cook for a short time and remove lid to allow escape of volatile acids.

Answer 10

Heat causes the release of acid (H ions), which then come into contact with Magnesium in chlorophyll and are removed. The removal of Magnesium causes chlorophyll to become **pheophytin, which is dull, brown, or olive green.

Question 11

If ______ _____ (alkaline) is added, chlorophyll–> _________**, which produces a bright green color.

Water-soluble vitamins are lost in an alkaline solution.

Answer 11

If baking soda (alkaline) is added, chlorophyll–> **Chlorophyllin, which produces a bright green color.

Question 12

**Cream of tartar produces _______ pH.

Answer 12

**Cream of tartar produces acidic pH.

Question 13

In angel food cake, cream of tartar (acid) maintains white color by preventing ______ ______, _____ _____ by stabilizing egg white foam, and ______.

In absence of cream of tartar, angel food cake would be yellow, small, and tough.

Answer 13

In angel food cake, cream of tartar (acid) maintains white color by preventing Maillard browning, large volume by stabilizing egg white foam, and tenderness.

In absence of cream of tartar, angel food cake would be yellow, small, and tough.

Question 14

**All enzymes are _______, so their activity is affected by the TEMPERATURE and PH.

Answer 14

**All enzymes are PROTEINS.

Question 15

In the ripening of fruit, enzymes convert ____ to ____. Acid will lower pH and inhibit enzyme activity.

Answer 15

Starch–>sugars

Question 16

Vegetables may be _________ (immersed in boiling and then cold water) before freezing to destroy enzymes that may alter flavor and texture.

Answer 16

Blanched

Question 17

_______ ______ causes browning of cut surfaces.

Answer 17

Enzymatic browning/oxidation

Question 18

The ________ ______ is a non-enzymatic browning reaction. Sugar is heated and caramelizes–>brown colored product.

Answer 18

Maillard reaction

Question 19

The initial step of the Maillard reaction is a combination of a _____ ______ and an ____ _____.

Answer 19

Initial step in Maillard reaction is combo of reducing sugar and amino acid.

Question 20

**An _______ in pH (alkalinity) causes more rapid browning.

Answer 20

**Increase in pH (alkalinity) causes more rapid browning.

Acid-Prevents browning
Alkaline-Encourages browning

Question 21

This type of heat transfer moves heat from one particle to another by direct contact.

Answer 21

Conduction

Good conductors: copper, black cast iron, aluminum
Bad conductors: glass, stainless steel

Question 22

This type of heat transfer moves heated air from one place to another with a fan.

Transfer of heat by circulation of hot air.

Answer 22

Convection

Question 23

Transfer of heat by use of electrical magnetic vibrations that excite molecules of metal cooking surfaces.

NO open flame, NO hot burner surface.
The pan itself is the generator of heat - molecules in the pan are activated, producing heat that cooks food.

Answer 23

Induction

Question 24

This type of heat transfer involves infrared waves from glowing heat sources.

ie. charcoal, electrical element, toasting

Answer 24

Radiation

Question 25

_________ is a form of heating by radiation. Causes kinetic action (friction).

Answer 25

Microwave

Question 26

Microwaves only affect ______ molecules. _______ material will not become hot.

Answer 26

Water molecules, waterless

Question 27

*_______ _____ is the subsequent distribution of heat by conduction when the magnetron (in microwave) is turned off.

Answer 27

*Standing time

Question 28

**A disadvantage of microwaves cooking is ______ _____.

Answer 28

*Uneven heat

Question 29

**Steak on a grill, or meat braising in a steam-jacketed kettle use both _________ and ________.

Answer 29

**Steak on a grill, or meat braising in a steam-jacketed kettle use both CONDUCTION AND RADIATION.

Question 30

_____ ______ are composed of a variety of natural and/or synthetic ingredients modified to simulate the taste and appearance of a particular product. They have a long shelf-life.

Answer 30

Engineered foods

Question 31

Meat analogs are made of isolated ____ ____. They have less fat than meat and no saturated fat.

Answer 31

Meat analogs are made of isolated soy proteins.

Question 32

Seafood analogs are made of ____ blended with ____.

Answer 32

Seafood analogs are made of soy blended with fish.

Question 33

_______ _______ are used to feed people in underdeveloped countries. Types include incaparina and CSM, named for its content (corn, soy, milk).

Answer 33

Vegetable blends

Question 34

This microorganism thrives in warm, damp, dark, conditions. Grows best in acid or neutral medium. Does NOT usually produce harmful substances. Destroyed by boiling.

Answer 34

Mold

Question 35

This microorganism needs water and energy (sugar) to be created. Grows best in an acid medium with oxygen. Destroyed by boiling.

Answer 35

Yeast

Question 36

This microorganism needs **abundant MOISTURE and NEUTRAL conditions - key ingredients to growth**.

Answer 36

Bacteria* Moisture & Neutral

Question 37

**The danger zone for bacterial growth is __-___ F.

Answer 37

**Danger zone 41-135 F.

Question 38

Enzymes - both desirable and undesirable effects. Act at body temp - rendered inactive at _____ ______ of water.

Answer 38

Enzymes rendered inactive at boiling point of water.

Question 39

________ preserves quality for an extended period of time. Preserves nutritive value, chemical, and physical properties.

Answer 39

Freezing

Question 40

With freezing, microorganism growth is _______ by cold temperatures and lack of water. Enzymatic action is ________.

Answer 40

Microorganisms are prevented. | Enzymatic action is slowed.

Question 41

**Potentially hazardous foods should be thawed in the ___________.

Answer 41

**THAW potentially hazardous foods in the REFRIGERATOR. If fridge not an option, submerge in cold water.

Question 42

If food is thawed in a microwave, it MUST be cooked ____.

Answer 42

Thawed in microwave must be cooked immediately.

Question 43

Preserving foods by ______ prevents the growth of microorganisms due to low water content.

Answer 43

Drying

Question 44

Enzymes are inactivated by ________, or immersion in boiling and then cold water.

Answer 44

Blanching

Question 45

_______-______ is the process of freezing a food first, followed by evaporation of the water, or sublimation (solid-->gas).

Answer 45

Freeze-drying

Question 46

Canned foods last up to __ ___. Canning is done under high pressure for a short time to preserve quality.

Answer 46

Canned foods last up to 1 year.

Question 47

Acidic foods support less bacterial growth. Botulism destroyed by heat. If pH is ___ (HIGH ____)-->Can use boiling water If pH is ___ (LOW ____)-->Use pressure cooker (reaches higher temps->212 F)*

Answer 47

Acidic foods support less bacterial growth. Botulism destroyed by heat. If pH is low (HIGH ACID)-->Can use boiling water If pH is high (LOW ACID)-->Use pressure cooker (reaches higher temps->212 F)*

Question 48

*Additive used in canned vegetables that acts as a HUMECTANT (retains moisture).

Answer 48

*Calcium compounds

Question 49

In aseptic canning, foods are ______ outside of can, and then aseptically placed in _____ cans, which are sealed in an aseptic environment.

Answer 49

In aseptic canning, foods are sterilized outside of can, and then aseptically placed in sterile cans, which are sealed in an aseptic environment.

Question 50

This method of food preservation exposes foods to gamma rays, or radiant energy to reduce harmful bacteria. Does not raise temperature of food despite large amounts of energy used. Kills most harmful bacteria in foods, but not in milk.

Answer 50

Irradiation

Question 51

___ and ___ are chemical preservatives (synthetic antioxidants) to prevent fat oxidation.

Answer 51

BHA and BHT

Question 52

Chemical preservatives- ___ denature bacterial proteins. ___ and ___ make water unavailable for bacterial growth.

Answer 52

Acids denature bacterial proteins Sugar and salt make water unavailable for bacterial growth.

Question 53

**The _______ ______ describes what to do, when.

Answer 53

**The PRODUCTION SCHEDULE describes what to do, when.

Question 54

______ ______ produce a known, desired quantity and quality of food. Must be tested and adapted for use. Include: Name, ingredients, procedures, pan size, baking time, termperature, portion size, quantity

Answer 54

Standardized recipes

Question 55

_______ ______ includes employee evaluations, taste panels, and customer reactions.

Answer 55

Quality control

Question 56

Forecasting and portion sizes are two essentials of ________ ________.

Answer 56

Quantity control

Question 57

**To determine # of OUNCES in a scoop:

Answer 57

** | Oz = (32) / (scoop #)

Question 58

Larger scoop #, smaller portion. **Use the #60 scoop for _____.

Answer 58

**Use the #60 scoop for GARNISH.

Question 59

Tool for production control - Bar chart showing the relationship of activities over time. Used to schedule and control work. Opening and closing brackets show scheduled start and completion of activity. Line inside of brackets shows current progress. Carat (V) above chart shows current time.

Answer 59

Gantt progress chart

Question 60

**The Gantt progress chart is concerned with ___ of production, not cost.

Answer 60

**The Gantt progress chart is concerned with TIME of production, not cost.

Question 61

Production control tool used to control large projects. Shows relationships among phases of a project - which activities must await completion of others, and which can be performed concurrently. 2 types of info needed: - Sequencing requirements (order activates may be performed) - Estimated time for each activity

Answer 61

Program Evaluation and Review Technique (PERT) or critical path method (CPM)

Question 62

**PERT tool for production control can calculate total _______ needed for project completion.

Answer 62

**PERT tool for production control can calculate total TIME needed for project completion.

Question 63

**The critical path (longest pathway in sequence) determines the _______ time for project completion.

Answer 63

**The critical path (longest pathway in sequence) determines the MINIMUM time for project completion.

Question 64

This type of measurement of quality uses human senses.

Answer 64

Qualitative (SUBJECTIVE)

Question 65

**Organoleptic measure is measurement by _____ _____ _____ (sensory analysis).

Answer 65

**Organoleptic measure is measurement by human sense organs (sensory analysis).

Question 66

This type of subjective measurement compares differences between two or more samples.

Answer 66

Analytical

Question 67

Analytical measurement - two samples are presented side by side to compare specific qualities. (ie. which one is saltier)

Answer 67

Paired comparison test

Question 68

Analytical measurement - **three samples are presented, two of which are alike**. Determine which two are identical. (useful in testing differences between new and old products).

Answer 68

**Triangle

Question 69

Analytical measurement - classify differences in a direction manner (ie. rank in order). Does not determine degree of difference, but relationship between samples.

Answer 69

Ranking or scaling

Question 70

This type of subjective measurement determines preference or opinion. Used with UNTRAINED panelists.

Answer 70

Affective

Question 71

Hedonic ratings, paired preference, and ranking tests are examples of ______ measurements.

Answer 71

Affective

Question 72

Method of quality measurement is **conducted by a TRAINED PANEL who work together to produce a written record of the flavor and aroma of a product.**

Answer 72

Flavor profile method**

Question 73

This type of measurement is based on *PHYSICAL attributes/measures.

Answer 73

Objective**

Question 74

**________ measures of quality include the PENETROMETER, VISCOSIMETER, and the LINESPREAD TEST.

Answer 74

**Objective measures of quality include the PENETROMETER, VISCOSIMETER, and the LINESPREAD TEST.

Question 75

Measures tender/firmness. (ie. of baked custards)

Answer 75

Penetrometer

Question 76

Measures consistency. (ie. of batters)

Answer 76

Viscosimeter

Question 77

Measures viscosity (ie. of sauces)

Answer 77

Linespread test

Question 78

Production system where all preparation is done on same premises as service. Foods prepared and served the same day.

Answer 78

Conventional Advantages: Adaptable to preference, menu flexibility, low distribution cost, less freezer storage Disadvantages: Uneven workday, stressful meal periods, high labor cost, lower productivity

Question 79

Type of meal distribution where trays are set up in a central serving area and distributed in temperature controlled carts.

Answer 79

Centralized

Question 80

Type of meal distribution used when distance from the kitchen to the patient is great. Bulk food is delivered. Trays set up in many serving areas. Equipment, employees must be duplicated in serving areas.

Answer 80

Decentralized

Question 81

The _______ ______ system utilizes built-in corridors (monorail) for distribution of food to patients. **The decision to use this system must be made during the design stage of kitchen planning.

Answer 81

*Automated cart system

Question 82

Production system where **PROCUREMENT and PRODUCTION are centralized. Product (kitchen) and service (patients) are in separate facilities. Food is in bulk or portioned, then held. Carriers are filled at the commissary and delivered to satellites.

Answer 82

Commissary-satellite* Advantages: Uniform quality *Economic Advantage: centralized, large volume purchasing Disadvantages: Safety issues (9 critical control points)

Question 83

Production system where foods are prepared onsite, then frozen for later use. Requires blast-chiller and adequate storage. Distinct feature: The separation between time of preparation ad time of service - foods are prepared well in advance.

Answer 83

Ready-prepared (cook-chill, cook-freeze) Advantages: Offsets shortage of high-skilled employees, liberal production schedule, evens daily workload, decreased stress related to production deadlines Disadvantages: Cost of large cold storage needed

Question 84

**When using the blast-chiller, foods can be frozen for __ - ___ days.

Answer 84

**When using the blast-chiller, foods can be frozen for 1-5 days. Foods can be held 45 days when tumble chilled, and up to 3-4 months when cook-freezed.

Question 85

**Chilled bulk foods should be chilled to 37 F within ___ minutes.

Answer 85

**Chilled bulk foods should be chilled to 37 F within 90 minutes.

Question 86

"Under vacuum". Process that seals raw, fresh food items in plastic pouches for chilled storage, followed by cooking in boiling water (still in plastic).

Answer 86

Sous vide

Question 87

**A ______ oven is best to reheat food in bulk.

Answer 87

**A convection oven is best to reheat food in bulk.

Question 88

Besides via convection oven, food may also be reheated by microwave, ____ ____ ____ (converts electric energy-->heat through carbon resistors fused to bottom of dishes), and the ____ _____ (heat pouches of food in boiling water).

Answer 88

Besides via convection oven, food may also be reheated by microwave, integral heat system (converts electric energy-->heat through carbon resistors fused to bottom of dishes), and the immersion technique (heat pouches of food in boiling water).

Question 89

Production system where foods are purchased completely prepared and portioned. Only the finishing touches are done on premises. No on-site food production - kitchen-less kitchen.

Answer 89

Assembly-serve (total convenience) Advantages: Fewer employees (labor), less equipment Disadvantages: Limited menu and quality

Question 90

Temperatures - Hold frozen:

Answer 90

0 - negative 10

Question 91

Temperatures - Transport hot:

Answer 91

165 - 170

Question 92

Temperatures - Danger zone (do not hold between):

Answer 92

41 -135

Question 93

Temperatures - Hold cold:

Question 94

Temperatures - Ideal for pathogen growth:

Answer 94

70 - 125

Question 95

Temperatures - Reheat to ___ for ___ seconds within ___ hours.

Answer 95

Reheat to 165 for 15 seconds within 2 hours.

Question 96

Temperatures - Chill from ____ to ____ within 2 hours. Then chill from ____ to ____ within 4 hours.

Answer 96

Temperatures - Chill from 135-70 within 2 hours. Then chill from 70-41 within 4 hours.

Question 97

The employee stands behind the counter to serve (3-4 customers/min) in the _______ cafeteria.

Answer 97

Traditiona

Question 98

**This type of cafeteria is designed to serve large quantities of people - can serve up to 25/min once customers have learned the routine. Separate counters with different food items; customers go directly to the food they want without waiting in line. Works best with repeat customers.

Answer 98

**Hollow square, free-flow, scramble

Question 99

In this type of cafeteria, customers select pre-cooked or frozen meals that are color-coded for use with microwave.

Answer 99

Food bank, electronic cafeteria

Question 100

To determine seat turnover:

Answer 100

Seat turnover = (customers/meal) / (# of seats)

Question 101

Type of service where the restaurant is designed for the kitchen to be viewed by customers. Kitchen-less, storage-free - all food is prepared in full view of patron.

Answer 101

Display cooking

Question 102

Must be cautious of contamination with _____ style service.

Answer 102

Buffet

Question 103

Type of waiter service that is **U-shaped. Utilizes space to a maximum - personnel standing inside the 'U' have few steps to take to serve many people.

Answer 103

Counter**

Question 104

Table service - - Prepared and portioned food is brought to table by water: _______ style - Food brought to table where waiter completes preparation: _______ style - Prepared food brought to table on serving platters (family style): ________ style

Answer 104

- Prepared and portioned food is brought to table by water: American style - Food brought to table where waiter completes preparation: French style - Prepared food brought to table on serving platters (family style): Russian style