Midterm

Question 0

What is the number one way to prevent cross-contamination in food preparation?

Answer 0

Food service employee hygiene

Question 1

What type of hazard is broking glass?

Answer 1

Physical hazard

Question 2

What is the temperature danger zone?

Answer 2

41°F to 135°

Question 3

Which microorganism is the leading cause of foodborne illness is?

Answer 3

Bacteria

Question 4

Which of the following is not a potentially hazardous food?

Answer 4

Stale bread

Question 5

Considering the conditions that enhance the growth of bacteria which food would be best to avoid at a picnic?

Answer 5

Hamburger patties left out for more than two hours

Question 6

What is the term for a combination of herbs and spices ground together and mixed with well?

Answer 6

Wet Rob

Question 7

What is the difference between inspection and grading of the products?

Answer 7

Inspection is mandatory grading is voluntary

Question 8

What branch of the US government monitors the food supply?

Answer 8

The USTA and specs and grades the FDA food labels

Question 9

How is mad cow disease different from her, and foodborne illnesses?

Answer 9

Prion diseases affect the nervous system

Question 10

Food-service workers are the primary carrier of foodborne

Answer 10

True

Question 11

Most foodborne illnesses go undiagnosed because the symptoms may not appear for a week or more

Answer 11

False

Question 12

Inspects meets poultry and eggs

Answer 12

The USDA

Question 13

Deals with their advertising and fair competition in the economy

Answer 13

The FTC

Question 14

Monitors the grass list

Answer 14

The FDA

Question 15

List the most common food allergies

Answer 15

Eggs peanuts tree nuts wheat bovine milk shellfish

Question 16

The chemical change from the cooking of proteins is called?

Answer 16

Coagulation

Question 17

Modify a recipe to adjust-year-old and/or portion size is known as?

Answer 17

Scaling

Question 18

What is the term for the chemical change by cooking starches with water?

Answer 18

Gelatinization

Question 19

What type of menu rarely changes and is commonly used by fast food restaurants?

Answer 19

Static

Question 20

What refers to the process of sugar breaking down in the presence of protein?

Answer 20

Maillard reaction

Question 21

Examples of combination heating

Answer 21

Brazing and stewing

Question 22

Examples of wet heat

Answer 22

Steaming boiling poaching and simmering

Question 23

Examples of dry heat

Answer 23

Roasting sautéing pan frying grilling baking broiling

Question 24

Provide for reasons why standardize recipes are used

Answer 24

Consistent food quality, predictable-year-old, accurate nutrient content, food cost control, labor cost control, efficient purchasing

Question 25

Define yield and portion

Answer 25

Yield is the amount of a product a recipe will create, portion is the amount of a product that will offer certain nutrients

Question 26

Define flavor

Answer 26

Distinct an identifiable; combination of senses

Question 27

Taste

Answer 27

Interpreted sensations from the taste buds

Question 28

Mouthfeel

Answer 28

More about texture, has a lot to do with fat

Question 29

Aroma

Answer 29

Olfactory senses

Question 30

Palate

Answer 30

Recognition and appreciation of flavors

Question 31

What factors affect flavor perception?

Answer 31

``` Highly individualistic Fat content Temperature Consistency Presence of contrasting tastes Color ```

Question 32

What factors affect our ability to taste?

Answer 32

``` Age Health Medication Smoking Hereditary disorder Damage to the brain altering palate ```

Question 33

Herbs

Answer 33

Used when fresh; mild flavor | Rosemary, thyme, parsley, basil, chives, cilantro

Question 34

Spices

Answer 34

Dried; more flavorful | Paprika, cardamom, cumin, ginger, cayenne

Question 35

Render

Answer 35

To melt and clarify fat; to cook meat in order to remove the fat

Question 36

Velouté

Answer 36

Mother sauce; white stock; thickened with roux

Question 37

Bechamel

Answer 37

Mother sauce; heavy cream; roux

Question 38

Vichyssoise

Answer 38

A thick creamy potato soup usually served cold

Question 39

Consommé

Answer 39

A clear soup served hot or as cold jelly

Question 40

List the basic stocks and note their differing ingredients

Answer 40

Fohn-little bits at the bottom of a pan for flavor White stock Brown stock, Fumet, court bouillon

Question 41

Mirepoix

Answer 41

50% onion, 50% celery and carrots By weight

Question 42

Roux

Answer 42

Used in a white sauces like be bechamel velouté and brown sauces

Question 43

Cornstarch

Answer 43

Used for hot and cold sauces has a glossy finish

Question 44

Arrow route

Answer 44

Used the same as cornstarch but has a clear finish

Question 45

Buerre manie

Answer 45

Equal parts butter and flour use at the end of cooking process to begin quick the butter adds shine and flavor

Question 46

Liaison

Answer 46

Mixture of egg yolks and heavy cream to add richness and smoothness not to thicken does not picking through Gelatinization

Question 47

What is meant by degreasing?

Answer 47

Removing browned food residue from the pan to add flavor to sauces soups or Gravy

Question 48

What is reduction?

Answer 48

When cooking sauces Waterscapes a steam causing the ingredients to become more concentrated and intense used to thicken sauce is without using starch changes the consistency

Question 49

Classifying soups

Answer 49

Clear soups, purées, bisques, velouté, cream soups, veggie soups, foreign soups

Question 50

List the different sauce families and their thickening agent

Answer 50

Bechamel, veloute, espagnole, tomato use roux | Hollandaise uses egg yolk

Question 51

What secretaries are generally used and cream soups? Puréed soups?

Answer 51

Purée soups are thickened with rice potatoes are soft breadcrumbs\starching ingredients Cream soups are thickened with a roux

Question 52

Discuss food safety issues with cold soups

Answer 52

Called soups are PHF because they are uncooked and could contain cross-contamination bacteria are not destroyed

Question 53

Muscle fibers are made of what and what is the chemical change that occurs when cooked?

Answer 53

Made of collagen, heat softens and breaks down collagen and form a gelatin

Question 54

Inspection versus the grading of meat

Answer 54

Inspections are done on the whole carcass not eat individual cut, grading is voluntary looks at the degree of a turn on my blanket because that carries flavor

Question 55

Defined the four levels of grading for meet

Answer 55

Prime is well marbled in small amounts, choice is most commonly used well marbled but less fat, selected standard black flavor and tenderness, utility cutter and Tanner are using process items like ground beef and hamburger

Question 56

What is irrigation and how does it affect meat?

Answer 56

Meat is exposed to radiation To kill bacteria and sex and parasites, inhibits food spoilage, does not alter appearance a Texter or flavor

Question 57

What is freezer burn, how do you prevent it?

Answer 57

Surface dehydration and discoloration, due to moisture loss from below freezing temperatures, does not change texture and taste, store in airtight container's and remove as much as possible

Question 58

Define homogenization

Answer 58

The most location of the fat globules in milk so that it has a uniform consistency

Question 59

Define UHT

Answer 59

Ultra high temperature processing; a form ultrapasteurization where milk is heated to 300°F for 2 to 6 seconds. It is packed and sealed understand conditions so we can be stored up to three months

Question 60

Define pasteurization

Answer 60

Heating milk 261°F for 15 seconds to go bacteria, pathogens, and destroy enzymes that's increasing shelflife

Question 61

What does not provide to cooked and baked items?

Answer 61

Texture, flavor, color, and nutritional value

Question 62

List and define the different processing techniques for milk

Answer 62

Pasteurization, UHT, ultrapasteurization, homogenization, milk fat removal

Question 63

How are cultured Knox different from natural milk?

Answer 63

Cultured products are made by adding bacteria to milk to burn the lactose into lactic acid. The acid prevents bacteria growth extending the shelflife. Examples include butter milk, sour cream, yogurt

Question 64

What are the differences between margarine and butter?

Answer 64

Butter is made from milk and includes water and milk fat. Margarine is an imitation butter; it does not contain any milk but is made from hydrogenated vegetable or animal fats

Question 65

What enzyme in natural cheese is commonly found in the stomach of the calf?

Answer 65

Rennet

Question 66

Know the general characteristics of cheese

Answer 66

The less it is aged the higher the more content the softer and more perishable and the more lactose, may develop a natural rind.

Question 67

Examples of different types of cheese

Answer 67

``` Fresh or unripened are called cream cheeses and include mozzarella and cream cheese Soft include brie and Boursin Semi soft include Gouda and Gorgonzola Firm includes cheddar and provolone Hard includes asiago and Parmesan ```

Question 68

How does processed cheese compare nutritionally to natural cheese?

Answer 68

Contains more fat sodium and less nutrients like protein calcium and vitamin A includes more additives

Question 69

List nondairy sources of these nutrients

Answer 69

Green vegetables, salmon with bones, almonds/nuts, figs, molasses, fortified orange juice

Question 70

List dairy milk alternatives

Answer 70

Almond milk, coconut milk, oat milk, rice, potato, look for fortification