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*RD Exam > Food & Food Service > Flashcards

Food & Food Service Flashcards

1
Q

Fold (mixing)

A

use in foams
a down, across, up, and across the top motion
rotate bowl

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2
Q

Quick Breads

A

egg & flour - leavened by steam, air, or chemical leavening
muffins, biscuits, popovers

mixing: well in center - blend liquids - add at once to dry - mix to dampen

excess mixing: loss of CO2, overdeveloped gluten
tunnels from top to bottom, tough, heavy product

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3
Q

Shortened Cakes

A

large amount of fat
chemical leavening

layer: baking powder
pound: air and steam
rich cake: more fat, sugar, egg - keeps longer
gold cake: egg yolks
yellow cake: whole egg
white cake: egg whites

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4
Q

Foam cake

A

air is leavening

angel cake: egg white foam
Sponge: yolk foam and white foam
Chiffon: liquid yolks, egg white foam, baking powder, oil

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5
Q

Alterations in cake: More sugar

A

more time is needed to reach coagulation temp of gluten

volume of cake increases

beware of weak gluten snapping and cake falling in center

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6
Q

Alterations in cake: yellowing cake

A

alkaline batter (too much soda)

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7
Q

Alterations in cake: fallen center

A 
excess sugar
excess fat
excess baking powder
inadequate mixing
oven temp too low
open door during early baking
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8
Q

Alterations in cake: tough, dry crumb

A

too much flour or egg
too much mixing
too little fat or sugar
over-baking

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9
Q

Alterations in cake: coarse texture

A

too much baking powder or sugar
oven temp too low
inadequate mixing

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10
Q

Alterations in cake: poor volume

A

too little baking powder

improper level of sugar or fat

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11
Q

table d’hote

A

complete meal at set price

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12
Q

South East Asians

A

pork

few dairy products - use tofu or fish paste

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13
Q

Kosher

A

Meat and dairy not at the same meal

no pork, no shellfish

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14
Q

Chinese

A

Yin foods - raw, cold: fish, veg, fruit

yang foods - hot, bright - hot soup from chicken

rice is neutral

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15
Q

SDA

A

lacto ovo veg

no caffeine, no alc

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16
Q

Muslim

A

no pork, alcohol, gelatin, congealed salad
overeating is discouraged
fasting sunup to sundown during Ramadan

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17
Q

menu mix

A

menu items popularity relative to other menu items

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18
Q

contribution margin

A

a menu item’s contribution to profit

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19
Q

STAR

A

high profit, high popularity

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20
Q

DOG

A

low profit, low pop

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21
Q

PUZZLE

A

high profit, low pop

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22
Q

PLOWHORSE

A

low profit, high pop

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23
Q

profit center

A

manager is assigned both expenses and revenue responsibilities (cafeteria)

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24
Q

cost center

A

manages expenses, but other departments help generate revenue

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25
Q

prime vending

A

formal agreement with a single vendor

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26
Q

Just in time purchasing (JIT)

A

receiving clerk does not have to store and record the order, it goes directly to where it is going to be sold

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27
Q

free-on-board (FOB)

A

products delivered with all transport charges paid

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28
Q

can-cutting

A

opening cans of different brands to know differences BEFORE buying

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29
Q

Storage

A

6” above the floor
50-60% humidity

fresh fruits and veggies 85-90%

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30
Q

Storage times (days)

A

3-5 weeks in shell
raw yolks, whites 2-4 days

fresh poultry, ground meat, fresh fish, shellfish 1-2 days
steaks, chops, roasts 3-5 days

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31
Q

Meat Analogs

A

isolated soy protein
less fat than meat
50% protein
no sat fat

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32
Q

Seafood Analogs

A

soy blended with fish
retains flavor
reduces weight loss

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33
Q

Incaparina & CSM

A

incaparina - maize, sorghum, cottonseed flour
CSM - corn, soy, NF dry milk, vits, mins

used to serve undernourished

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34
Q

Conduction

A

Heat moves from one particle to another by contact

good conductors - copper, black cast iron, aluminum
bad conductors - glass, stainless steel

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35
Q

Convection

A

heated air moved with fan

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36
Q

Induction

A

use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces

burner has no open flame, burner surface does not get hot
pan itself is the original generator of the cooking heat, transferred to food by conduction

faster heat, no wasted heat, iron-based

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37
Q

Radiation

A

infrared waves coming from glowing heat

microwaves - only affect water molecules, penetrates two inches into food
standing time is the subsequent distribution of heat by conduction when the magnetron is turned off

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38
Q

Molds

A

warm, damp, dark places on acid, neutral, or sweet foods
used in curing cheese and making soy sauce
not harmful
boil to destroy

39
Q

Yeasts

A

water, energy, acid medium in oxygen 77-86

40
Q

Bacteria

A

need abundant moisture, neutral foods

68-113

41
Q

Danger Zone

A

41 - 135

42
Q

Humectants

A

Calcium compounds used in canning

retain moisture, increase firmness, tenderness

43
Q

Irradiation

A

Cold sterilization
temp of food does not rise much, even though large amounts of energy are used
prevents off-flavors in meat when irradiated frozen

44
Q

BHA, BHT

A

Antioxidants for fatty products

45
Q

Acid as preservative

A

denature bacterial proteins

46
Q

Sugar / salt as preservative

A

makes water unavailable

47
Q

penetrometer

A

tenderness firmness

baked custards

48
Q

viscosimeter

A

viscosity of liquids that flow

on an incline plane or on a rotational basis

49
Q

line-spread test

A

viscosity of liquids or semi-solid foods that flow on a flat surface

50
Q

specific gravity

A

compares lightness of products (egg white foam)
ratio of the density of a food to that of water

weight of a given vol of sample / weight of the same vol of water

51
Q

Commissary

A

centralizes procurement and production
production and service are separate facilities

menu items are bulk or portioned, then frozen, chilled, or hot-held

52
Q

Ready-Prepared

A

produced for delayed service

blast chilling: hold 1-5 days
Tumble chilling: up to 45 days
Freezing: 3-4 months

bring bulk foods to 37 degrees in 90 min or less

53
Q

Assembly-Serve

A

no on-site food production
thawing, portioning and heating required on site
fewer employees, less equipment

54
Q

Hold Frozen

A

0 - -10

55
Q

Transport hot

A

165 - 170

56
Q

Reheat to…

A

165 for 15 seconds within 2 hours

57
Q

ideal temp for pathogen growth

A

70-125

58
Q

Scramble, free-flow, hollow

A

Separate counters
can serve 25 per minute
IF used with repeat customers

59
Q

Food Bank, Electronic

A

color coded, frozen meals

reheated in same color-coded microwave

60
Q

French Table Service

A

portions brought to table on platter

waiter completes prep at table

61
Q

Russian Table Service

A

Prepared and portioned in kitchen

served in large, family-style platters

62
Q

USDA’s FSIS

A

Meat and Poultry inspection
TIME OF SLAUGHTER
processed products during production

63
Q

US Dept of Commerce

A

National Marine Fisheries Service

64
Q

HHS - Public Health Service

A

Infectious and contagious diseases through shellfish, milk, vending machines & restaurants

Contaminated shellfish transmit HEPATITIS

65
Q

HHS - CDC

A

investigates FBI

66
Q

HHS - FDA

A

enforces food, drug and cosmetic act

all except meat, fish and poultry
inspect processing factors, raw materials, and labeling

egg substitutes
control “imitation” and “substitute foods”

reg. additives

nutrition labeling and education act

67
Q

GRAS

A

generally recognized as safe d/t LT use but have not been tested

additives

68
Q

Imitation

A

often nutritionally inferior
cost less
taste the same

69
Q

Substitutes

A

nutritionally equal or superior

70
Q

Low Calories

A

No more than 40 kcals/serving

71
Q

Low Fat

A

< 3g per serving

72
Q

Low sodium

A

no more than 140 mgs/serving

73
Q

EPA

A

sets pesticide levels in food and determines water quality standards

74
Q

Food Borne toxins

A

caused by toxin formed in the food prior to consumption

75
Q

Food Borne Infection

A

activity of large numbers of bacteria carried by food into the GI tract

76
Q

Walls

A

glazed tile 5’8”

77
Q

ceiling height

A

14-18’

78
Q

light intensity = foot candles

A

35-70 foot candles: generalized lighting in food prep and display areas
70-150 foot candles: localized work areas, reading recipes

79
Q

kitchen lane width

A

60 inches

80
Q

3 compartment sink

A

wash 110-120F
rinse warm water
sanitize: 170 for 30 seconds or chemical solution for 1 minute in 75F

81
Q

Mechanical dishwasher

A

pre-rinse, pre-wash: 110-140

wash: 140-160
rinse: 170-180 sanitizes; booster heater

82
Q

low energy chemical machines

A

energy saver because no booster heater
water temp at 140F
require more detergents and rinse aids

83
Q

Deck Ovens

A

Stacked to save space

84
Q

Convection Temps

A

decrease temp 25-35 degrees
10-15% less time

MOST energy efficient oven

85
Q

Rotary oven

A

large volume

86
Q

Tilting skillet

A

VERY versatile

oven, fry pan, braising, kettle, steamer, food warmer

87
Q

Steam Cooking

A

More energy efficient

Measured in pounds per square inch

88
Q

Large Batch Compartment Steamers

A

5-8 PSI

fresh, defrosted, loosely packed foods: pasta, rice, stews, pot roast
potatoes and root vegetables cook quickly in large quantities - 100 lbs per compartment in 35 minutes

most other veggies, 5-10 mins

89
Q

High Pressure Steamers

A

15 PSI

Batch cooking = small batches quickly

90
Q

Steam-Jacketed Kettle

A

two sections of steel with airspace in between
food does not touch steam
very energy efficient

91
Q

Deepfat fryers

A

Stainless steel

recovery time = quickly returns to proper temp after cooking

92
Q

Sustainability

A

Meets the needs of the present without compromising the ability to meet the needs of the future

93
Q

Encouraging Sustainability

A

Encourage locally grown, in-season foods or minimally processed foods
Conduct energy audits, choose energy star and watersense appliances
minimize food waste, donate leftovers
purchase recycled materials

*RD Exam (3 decks)

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