Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Hospitality > Exam Review > Flashcards

Exam Review Flashcards

(104 cards)

Start Studying
1
Q

Botulism

A

Muscle weakness in eyes, face, chewing, swallowing -spread down the body
Dented cans
Lack of oxygen
Garlic in oil must be kept in fridge

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Trichinosis

A

Parasite
Onset: 1-2days after ingestion
Lasts 2-8 weeks
Muscle pain, weakness, swelling around eyes
Parasite can pass through the intestinal tract and other tissues
Undercooked pork, and wild animals (deer, bear, carnivores- eating other meat )

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Cocao

A

Refers to the raw products that come from Theobroma cocao tree– such as the fruit, the cocao pod, and the raw beans before fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Coating

A

A commonly used shortened name for coating chocolate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Cocoa

A

Refers to products made from fermented cocoa beans ( cocoa powder, cocoa buttee, ect) Also a legally allowable name for cocoa powder

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Cocoa butter

A

The fat found in, and extracted from cocoa beans.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Couverture

A

Couverture is a chocolate that contains a very high percentage (at least 30%) of cocoa butter. The high ratio of cocoa butter produces a smooth chocolate that melts and tempers easily, and is silky and mellow on the 👅. It is the preferred chocolate 🍫 for tempering and enrobing candies. Couverture comes in dark chocolate, milk chocolate, and white chocolate varieties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Crystallize

A

To transform from the amorphous (shapeless) state to the crystalline state with a regular repeating internal arrangement of its atoms. Sugar crystallizes under the proper conditions. Cocoa butter crystallizes when chocolate sets. When sugar crystallizes it is not appealing but it is still edible.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Doctor

A

An ingredient added to help prevent crystallization of sugar. Common examples are cream of tartar and corn syrup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Enrobe

A

To cover with chocolate 🍫

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Extract

A

A flavouring agent made from extracting the volatile flavour compounds of a substance, such as vanilla, using a solvent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Fat bloom

A

Bloom on chocolate 🍫 that is caused by improper tempering or by exposure to heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Ganache

A

A mixture of chocolate and cream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Pistoles

A

Nearly flat pellets of chocolate. These are a convenient form for buying chocolate because they do not require chopping before melting

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Seed

A

To introduce crystals to promote further crystallization. When tempering chocolate, it is seeded to cause the cocoa butter to crystallize properly.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Temper

A

To cool and seed chocolate so that it sets with a desired snap and shine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Truffle

A

A Ganache center that has been shaped to be round and enrobed ( in chocolate or other finishes)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Types of chocolate

A 
Dark
White 
Milk
Unsweetened 
Sweet-dark
Semi-sweet
Bitter sweet
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What do you melt the chocolate to at first when you’re tempering it

A

110F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Once the chocolate 🍫 has been melted (in tempering), you..

A

Remove from heat and add 25% unmelted chocolate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Tempering- after you add unmelted chocolate you..

A

Stir for 10-15 minutes until chocolate reaches 85F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Tempering -How do you test the chocolate?

A

Take a 🥄 and splash a puddle (of chocolate) on foil and see how long it takes to harden
-to see if it sets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Tempering- what do you do if the chocolate sets properly?

A

Rewarm chocolate 🍫 to 87F
Remove any unmelted chocolate chunks, remove the chocolate from heat. Heat bath to maintain temperature
Use chocolate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What will happen if the chocolate 🍫 cools too much

A

It will thicken and set

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What will happen if chocolate is too hot
It will not be tempered
26
Tempering process
Melt--> add unmelted chocolate --> stir --> test to see if it sets --> if it does rewarm and remove and unmelted chocolate chunks --> if not add a little more chocolate and stir
27
Tempering - what do you do if the chocolate doesn't set properly?
Add a few more unmelted pistols, or a small block, stir for 3-4 minutes and test again
28
% of your diet that should be protein
15
29
55%
Percentage of your diet that should be carbs
30
Percent of your diet that should be fat
30
31
8 sectors of tourism
``` Tourism services(gouvernement)- information centres Transportation-plane Accommodation -hotel Food and beverage - eat at a restaurant Events and conferences - art exhibition Adventure and recreation - zip lining Travel trade- tour guides Attractions - zoo ```
32
What are the 6 major types of nutrients?
``` Vitamin Mineral Fat Protein Carbohydrate Water/ fiber ```
33
Enriched
Adding nutrients that make it richer than it was
34
Fortified
Food looses nutrition during processing (heat and other factors), you're allowed to incorporate(put back in these nutrients to return nutrition value to its original level
35
Complete proteins
Have all the essential amino acids(meat sources)
36
Incomplete proteins
Lack one or more essential amino acid
37
Flours with no gluten
Spelt, teff, and rice flours
38
Staphylococcus
``` Incubation: 30min-8h Lasts about one day Toxins are resistant to heat Severe NVD improper heat treatment Bacteria from food handler Salads Cold cuts Sandwiches Wash hands Keep hot food hot and cold food cold ```
39
Hepatitis
``` Fever Headache Johndus- yellow skin and eyes Contaminated food and water Food handler Undercooked or rare meat Broth Shellfish, oysters Wash hands Get vaccinated Be educated ```
40
Danger zone
Temperatures that food can't be in so the bacteria can't grow
41
Salmonella
``` Comes from eggs and chicken NVD fever Abdominal pain On veg fertilized by chicken manure Wash everything ```
42
Food borne illness
Food borne illnesses(food poisoning) is any illness of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms
43
Pathogen
Any disease producing agent, especially a virus, bacterium, fungus, or other microorganisms
44
Heavy Metal Poisoning
``` Long term Confusion Weakness Numbness Headaches From lead mercury and arsenic Seafood Pay attention to mercury levels in fish industries ```
45
Sanitize
Kills 99.9% of bacteria | After soap water
46
Listeria Monocytogenes
``` NVD Muscle fevers Found in soil or water Manure(fertilizing crops)(runoff) Veg Meats Unpasteurized Don't drink unpasteurized drinks Wash hands Fatigue 43% death rate ```
47
Bacteria
Caused by being non sanitary Multiplies every 20 Minutes Can be killed with chemicals
48
Giardia Duodenalis
``` NVD Pain--> gas Bloating Loss of appetite Parasite inside intestines and becomes infectious Multiplies in coastal waters When temp is high Contaminated water Food handler; cross contamination ```
49
Campylobacter
``` NVbloodyD Unpasteurized Raw uncooked poultry Unpurified water Can spread to other people thru food Holes in intestine Wash hands ```
50
Bacillus Cereus
``` NVD Natural occurring bacteria in water and soil Leftovers Pasta Baked oatmeal Processed foods: rice, noodles, cerial Improperly cooked foods Heat to over 70 Out of danger zone ```
51
E. Coli
``` NVD Bloody stool Undercooked ground beef Beef Fruit and bed grown in cow manure Wash hands Sanitize area Cook meat well ```
52
Vibrio V and P
Death rate 53% Seafood- raw or undercooked oysters Inflammation of the gastrointestinal tract, involving both stomach and the small intestine 71 degrees
53
Clostridium Perfringens
``` NVD soil Sewage Water Animal feces Beef Poultry Buffets Divide into different containers ```
54
Norovirus
``` NVD Headache Contaminated food Influenza virus Seafood Anything raw Salad Wash hands ```
55
Chemical poisoning
Burns/ rednesss around the mouth and lip Accidental ingestion of household products Read warnings Follow directions on labels
56
Six major types of nutrients
``` Vitamin Mineral Fat Protein Carbohydrate Fiber/water ```
57
Fat soluble vitamins
Vitamins A D E and K
58
Complete proteins
Has all 9 essential amino acids | Comes from red meat
59
Incomplete proteins
Lacking some of the essential amino acids | Found in veg
60
LDL
Bad cholesterol | Can build up in artery walls, increasing chance of heart and stroke
61
Cholesterol
Fat like substance found in all body cells Manufactured in the liver Needed for many essential body processes
62
HDL
Good cholesterol that attaches to LDL and goes to your liver
63
Important monosaccharides
Glucose | Fructose
64
Disaccharide
Are a group of sugars composed of two monosaccharide groups linked together through the loss of sugar
65
Maltose
Disaccharide: glucose + glucose
66
Sucrose
Table sugar, disaccharide; glucose + fructose
67
Lactose
Disaccharide; Glucose + Galactose
68
Properties of sucrose that cause problems when making candy
Tends to crystallize
69
Supersaturation
When the candy is through cooking and begins to cool and there is more sugar in the solution than normally possible
70
4 steps to prevent crystallization
Add an inverted sugar ( corn 🌽 syrup) Cover; allow crystals to dissolve thru commndensation Not to agitate it Add a fatty ingredients ( butter)
71
Inverted sugar
When the sugar has been doctored to seperate the two parts (glucose and fructose)~add corn syrup so it doesn't crystallize
72
Difference between semolina and durum
Semolina is the flour made from durum wheat
73
Biological leaveners
Yeast Yogurt Kefir Used in dough or batter
74
Chemical leaveners
Baking soda Baking powder Cream of tartar Used in quick breads, cakes, and cookies
75
Mechanical leavening
1. Creaming--> beating sugar crystals together in a mixer; used in cookies 2. Using a balloon whip on egg whites or whipped cream; used in sponge cakes
76
Matrix
Protein web in bread that captures air
77
Safety features in the planetary mixer
Timer engaged Bowl guard- handle snapped in place Bowl lift lever has to be up
78
Vitamin B complex
``` Healthy nervous system Good skin and nails Good energy reproduction Dairy products Meats Anxious Depressed ```
79
Vitamin A
``` Bright orange vegetables Helps immune system Healthy vision Blindness Too much liver= damage ```
80
Vitamin C
``` Orange juice Citrus Immune system Dark leafy greens Connective tissue Scurvy ```
81
Vitamin K
``` Hemophilia--> slow blood clotting Easy bruising Bleeding gums/nose Excessive bleeding from wounds Dark leafy greens Fish Meats ```
82
Iron
Animal food sources: Meat eggs dairy Muscle function--> muscle fatigue Anemia--> body's inability to carry oxygen Improves muscle function
83
Sodium
``` Meats, salt Helps regulate blood pressure Electrolytes Osteoporosis Fainting High blood pressure ```
84
Electrolytes
Crucial for the function of our cells
85
Calcium
Dairy Bones and teeth--> keeps it strong Osteoporosis
86
Potassium
``` Bananas Baked potato Nervous system Heart Electrolytes--> helps nervous system send electrical impulses Def: Cravings for salt Depression Kidney disease Sweating ```
87
Soluble fibre
Helps reduce overall cholesterol levels and risk of heart disease
88
Insoluble fibre
Helps in digestive health
89
Selenium
``` Helps immune system Growth Fertility Fatigue Mental slowing Nuts and seeds Salt ```
90
Vitamin E
Food sources Fish Dark leafy greens Sunflower seeds Gastrointestinal Weakness Eyesight Circulation
91
Vitamin B9 (folic acid)
In grains, beans, dairy Nervous system Red blood cells Bone development Anxiety Depression Spinabifida Fatigue--> lack of oxygen
92
Iodine
``` Seafood Salt Thyroid--> goiter Energy levels drop Slow reflexes Red meat Helps regulate body temperatures ```
93
Vitamin D
``` Dairy Fatty fish Nervous system Bones Anxiety Osteoporosis Rickets Promotes the absorption of calcium of ```
94
Sulphur
``` Nuts Eggs Garlic/ onions Harm to organs Helps with tendons/ bone structure Healthy hair skin and nails ```
95
Inositol
``` Energy production Fatigue Depression Dairy Meats Nuts Whole grains ```
96
Magnesium
``` Lower anxiety Increased energy Brown rice Nuts and grains Muscle cramps Chronic fatigue Migraines Twitches ```
97
Handle
Is aseptic; doesn't allow bacteria to grow | Is ergonomic; fits the hand
98
Fat soluble minerals
Sulphur
99
Tang
Extension of the blade into the handle to provide strength and stability
100
Spine
For stability and durability
101
Blade
Most important part of the knife; Made from stainless steel(which prevents rust) and is polished
102
Finger guard
Prevents finger from slipping
103
Bolster
Integral part of the blades construction; balance point
104
Edge
Sharpened for cutting accuracy

Hospitality (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions