Product ID

Question 0

fruit

Answer 0

Fruits are the ovary of a plant that surrounds or contains the seeds of the plant.
receiving

Question 1

accurate scale

Answer 1

Since many deliveries must be weighed, accurate scales are perhaps the most important piece of equipment in the purchasing area.

Question 2

vegetable

Answer 2

Vegetables are the roots, tubers, stems, leaves, leaf stalks, seeds, seedpods and flower heads of plants that may be safely eaten.

Question 3

Storage

Answer 3

Storage is an activity performed in conjunction with receiving. As soon as receivers inspect incoming merchandise they ensure that it is put in the proper storage facility’s

Question 4

Intended use

Answer 4

The best buyer is the one who buys produce that is best suited to the particular use. Price needs to be balanced against such factors as tenderness, shape, appearance, size, trim loss, and total waste.

Question 5

Quality

Answer 5

A combination of all elements that effect use—such as size, shape, degree of maturity, and flavor—makes the item desirable to a buyer. Permanent growth characteristics are important quality factors. Quality refers to damage that may occur pre-harvest. This
includes: bug holes, weather damage, or any damage that may occur in the field prior to
harvest.

Question 6

Condition

Answer 6

Condition takes into account progressive changes as the product ages or is stored on its journey from the farm to your door. Condition refers to damage that may occur post-
harvest. This includes any damage or bruising that occurs during transit or storage;
condition factors include decay, moisture loss, degree of ripeness, and chill damage.

Question 7

Botanically Mature

Answer 7

A plant that is capable of reproducing itself has reached botanical maturity. It has produced flowers and seeds or fruit that are mature. This is a condition that has to exist for all fruit to ripen, but would not spell good quality for vegetables in culinary use.

Question 8

Immature

Answer 8

Underripe fruits are fruits that are full-sized but have not yet reached peak eating

Question 9

Ripe

Answer 9

This is the final stage of development for fruit when it has reached full flavor. The fruit has
reached full seed development, acid levels have gone down, starches have turned to sugars, and the fruit has full flavor. Color, texture, and aroma changes also occur.

Question 10

Bushel

Answer 10

a bushel is a volume measure equal to 1.25 cubic feet and has no weight equivalent.

Question 11

Food specification

Answer 11

A specification is a written or verbal communication between a buyer (chef) and a seller (vendor), giving a complete and precise description of the product desired

Question 12

Net weight

Answer 12

A specification is a written or verbal communication between a buyer (chef) and a seller (vendor), giving a complete and precise description of the product desired

Question 13

Net weight

Answer 13

Actual, computed, or estimated weight of a good without its container and/or packaging. Gross weight less tare weight equals net weight

Question 14

Standard of grade

Answer 14

Quality desired is expressed in a description or by using brand names or federal, state, or trade grades. Whether a grade, brand, or description is
used varies between product categories.

Question 15

Standard of identity

Answer 15

For dairy products and most prepared foods, the Food and Drug Administration’s (FDA) Standards of Identity define the legal names of products (ice cream vs. ice milk vs. frozen dessert; whole peeled tomatoes vs. tomato purée; mayonnaise vs. salad dressing)

Question 16

Standard recipe

Answer 16

The United States Department of Agriculture (USDA) defines a standardized recipe as one that “has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients

Question 17

Legume

Answer 17

legume The seeds of certain pod plants, including beans and peas, which are eaten for their earthy flavors and high nutritional value.

Question 18

Define the following terms: local, seasonal, quality, condition, grade.

Answer 18

Seasonality - Fruits and vegetables acquired very early or very late in the growing season need to be purchased with extra care. These will certainly be high in price, but not necessarily be of high quality. Generally, fruits and vegetables at the peak of the season are lower in price
and are likely to be of better quality and flavor.

Question 19

2. What is generally meant by the term fresh in the context of purchasing produce? How
   could this be better described?

Answer 19

Fresh fruits and vegetables are living, breathing organisms. Their life processes go on after harvest until death and decay. Characteristic signs of good condition are bright, lively color
(appearance?) and crispness.

Question 20

When fruit is harvested ripe, what happens to its shelf life?

Answer 20

Fruit should be harvested when it is ready to pick or mature. Harvesting at the time of optimum maturity will produce the best quality fruit. Harvesting when fruit is cool (early morning) and cooling the fruit as soon as possible promotes quality and shelf life.
Climacteric fruits are able to continue ripening after being picked, a process accelerated by ethylene gas. Non-climacteric fruits can ripen only on the plant and thus have a short shelf life if harvested when they are ripe.

Question 21

What is the effect of ethylene gas on leafy green produce?

Answer 21

Ethylene is a plant hormone given off by ripening fruit or rotting fruits or vegetables.
Ethylene gas is not only the catalyst for ripening but also hastens the decay process.
However, when products giving off ethylene gas are improperly stored next to other leafy
green vegetables it promotes internal browning.

Question 22

Which fruits require additional ripening after harvest?

Answer 22

avocados, bananas, cantaloupe, star fruit, kiwi, papaya, pears, plantains, plums, tomatoes

Question 23

Which fruits require additional ripening after harvest?

Answer 23

apples, berries, cherries, citrus (except lime) grapes, pineapple, watermelon, apricot

Question 24

When purchasing ingredients, how can you ensure that the yield percent will stay consistent?

Answer 24

If the weight per case is lighter than expected, you won’t get the yield per case needed. Use caution if the distributor offers significantly under priced lettuce. It could turn out to be too light to produce good yields.

Question 25

What are the standards of identity of various food items primarily based on?

Answer 25

???

Question 26

Which governmental agency helps food buyers to identify food products and their characteristics by their legal name?

Answer 26

???

Question 27

A bushel is equal to x1.25?

Answer 27

1.25 | no weight equipment

Question 28

A peck is equal to x bushel

Answer 28

1/4

Question 29

When developing specifications, how can a buyer use USDA grading standards?

Answer 29

The USDA and state departments of agriculture have established some set standards of quality. On both the state and federal level, “Standards of Grade” have been established and inspectors verify the grades of various products. (See USDA Standards of Grade for lettuce.

Question 30

A purchase specification provides the buyer and their purveyors with a common denominator for what?

Answer 30

The product description sets a common denominator for making price comparisons.

Question 31

How is a minimum weight per case or container a factor in fresh produce specifications?

Answer 31

Weight will vary from case to case. Therefore buyers should indicate minimum acceptable weight in the specs.

Question 32

What points of information should be included in a purchase specification?

Answer 32

Name of the item Quality standards Packing data Receipt conditions

Question 33

What are the four reasons for using a purchase specification for a food item?

Answer 33

Miscommunication between the buyer & seller is minimized The product description sets a common denominator for making price comparaisons Standards help insure that ingredients are consistent Potential food cost is based on certain ingredients in predetermined amounts prepared according to a standard method.

Question 34

Who should have a copy of the purchase specification?

Answer 34

Management, chefs, buyers, & the operations vendors

Question 35

List four areas to consider in a “make or buy” decision.

Answer 35

``` The decision as to whether a business should make or buy a product is based on both tangible and intangible factors, which may shift over time. Making products in-house may save time and money, but it also may be more inconvenient than buying from a vendor that specializes in the necessary item. In addition, making a product from scratch can be a way to provide additional work for valued employees when business is otherwise slow. 1.quality, 2. Quantity 3. Convenience, 4marketing ```

Question 36

What does the term “fresh” connote?

Answer 36

Recently picked & good quality

Question 37

What fruit is always ripened off the tree in commercial production?

Answer 37

green peppers, limes

Question 38

Herb

Answer 38

Herbs are the leaves of aromatic plants used primarily to add flavor to food. rancid

Question 39

Spice

Answer 39

Spices are aromatics produced primarily from the bark and seeds or any other part of the plants.

Question 40

toasting

Answer 40

???

Question 41

nut

Answer 41

With the exception of the peanut, which grows underground in the root system of a legume, nuts are the fruits of various trees. They are available in the shell, roasted, shelled, blanched, sliced, slivered, chopped, and as butters.

Question 42

seed

Answer 42

seeds are structures by which plants create a new generation of their kind. The most important seeds in the kitchen fall into 3 groups : grains / cereals, legumes, & nuts.

Question 43

Rancid

Answer 43

describing stale fat or fatty foods Which have developed a strong smell and acrid taste, due to oxidation of the fat. Rancidity is accelerated by the exposure to light, high temp & metallic contamination.

Question 44

Fat content

Answer 44

an amt of fat that an ingredient contains in context of nuts it is in the cells of the nuts which keep the nuts away from turning rancid

Question 45

Toasty

Answer 45

broiling of nuts, seeds,& spice, without the medium of fat from, medium of heat from above or below

Question 46

Which two herbs taste and smell very similar?

Answer 46

Marjoram and Oregano (same family) Basil comes from the mint family. Has a flavor reminiscent of mint, oregano, and licorice or anise with a hint of pepper. Curly and Flat parsley

Question 47

Which herb has the flavor of parsley and tarragon?

Answer 47

Cilantro

Question 48

How should nuts and seeds be stored?

Answer 48

They need to be stored carefully to keep them from becoming rancid. Nuts that have not been roasted or shelled will keep longer. Shelled nuts should be refrigerated or frozen.

Question 49

Describe the appearance of hazelnuts, almonds, pistachios, macadamias, Brazil nuts, cashews, pine nuts, pecans, walnuts, chestnuts, and peanuts.

Answer 49

Hazelnut - small, round, smooth, hard shell Almond - tear drop shape. Pale, tam, woody shell Pistachios - tan shell, opens slightly when mature; shells sometimes died red , green nut Macadamia - round, extremely hard shell, golden yellow nut Brazil nuts - large triangular nut, hard shell, white rich nut Cashews- kidney shaped, tan nut, Pine nut - small elongated kernel about 1/2", light tan Pecan - smooth, hard, thin oval shell; two lobed, brown-skin nut, cream colored interior Walnuts- thick or think, light brown shell brown skin, nuts grow in gnarled segments Chestnuts- fairly large, round-> tear dropped shaped, hard, glossy, dark brown shell, brown internal skin, off white nut Peanuts - tan, podlike shell, papery brown skin, off white nut

Question 50

Describe the appearance of sesame seeds, poppy seeds, caraway seeds, and pumpkin seeds.

Answer 50

Sesame seeds - tiny flat oval seeds, black red or tan Poppy seeds - very tiny and round, blue/black seeds Caraway seeds - dried fruit of the aromatic caraway plant, Small striped, crescent shaped seeds, member of parsley family Pumpkin - small flat soft oval, cream colored, holes, greenish brown, oily interior

Question 51

ambering

Answer 51

when you can tell grapes are ripe. Stems turn a straw color

Question 52

bloom

Answer 52

to hydrate gelatin in liquid before dissolving . Also, the light grey film on the skin of apples, blueberries, grapes, & prunes. Also, streaks of white/gray fat or sugar that appear on solid, in tempered chocolate.

Question 53

regreening

Answer 53

A light green blush present on grapefruit and oranges

Question 54

ripe

Answer 54

This is the final stage of development for fruit when it has reached full flavor. The fruit has reached full seed development, acid levels have gone down, starches have turned to sugars, and the fruit has full flavor. Color, texture, and aroma changes also occur

Question 55

russeting

Answer 55

“Russeting” is often found on Florida and Texas oranges (but not on California oranges). This is a tan, brown, or blackish mottling or speckling over the skin. It has no effect on eating quality, and in fact often occurs on oranges with thin skin and superior eating quality.

Question 56

ethylene gas

Answer 56

Ethylene is a plant hormone given off by ripening fruit or rotting fruits or vegetables. Ethylene gas is not only the catalyst for ripening but also hastens the decay process. However, when products giving off ethylene gas are improperly stored next to other leafy green vegetables it promotes internal browning.

Question 57

hydroponic

Answer 57

a technique for growing vegetables in nutrient enriched water rather than soil.

Question 58

Seeds

Answer 58

eeds are structures by which plants create a new generation of their kind. The most important seeds in the kitchen fall into 3 groups : grains / cereals, legumes, & nuts.

Question 59

stem

Answer 59

stems and stalks have the main function of conducting nutrients between the root & the leaves and providing support for the above ground organs. They therefore tend to become fibrous.

Question 60

bitterness

Answer 60

having a sharp or acid flavo

Question 61

aromatic

Answer 61

ingredients such as herbs, spices, vegetables, citrus fruit, wines and vinegars, used to enhance the flavor and fragrance of food

Question 62

brassicas

Answer 62

the mustard family; mostly referred to as a type of cabbage. There are two main categories in this classification: head-forming cabbages, & non-head forming cabbages. Head forming cabbage grow into a dense, firm rounded bolting head or a dense, squat, barrel shape. The non head forming cabbages grow on stalks of varying thickness. Brussels sprouts fit both categories.

Question 63

cruciferous

Answer 63

the scientific name for a group of vegetables, that research has proven may provide protection against certain cancers. They contain antioxidants beta carotene and the compound sulforaphane

Question 64

curd

Answer 64

the semisolid portion of milk once it coagulates and separates. Also a sweet, creamy, pudding-like preparation made of fruit, juice (typically citrus), sugar eggs, & butter

Question 65

floret

Answer 65

individual flower stems of the heads of vegetables such as broccoli & cauliflower

Question 66

lignin

Answer 66

a strengthening agent in plants and very resistant to breakdown; it's defining of wood. Most vegetables are harvested well in advance of appreciable lignin formation, but occasionally we deal with woody asparagus or broccoli stems.

Question 67

seed-stem

Answer 67

the lettuce plant is grown from seed in the spring, defoliated and dug up in the fall, and the taproot with its nutrient reserves kept in cold storage. The root is then either replanted indoors and kept covered with soil and sand as it leafs out.

Question 68

sulphurous

Answer 68

sulfur compounds to prevent browning of fruits & vegetables. various sulfur compounds will combine with the phenolic substances and block their reaction with the enzyme, and there are often applied commercially to dried fruits. Sulfur end apples and apricots retain their natural color and flavor, while unsulfered dried fruits turn brown and develop a more cooked flavor.

Question 69

Over-ripeness in apples is indicated by what condition?

Answer 69

yielding to slight pressure on the skin, and a soft, mealy flesh

Question 70

Strawberries with a white cap are of what quality?

Answer 70

Poor flavor & texture because berries were harvested immature and the sweetness and aromas were not able to fully develop.

Question 71

What are the ripening characteristics of the berry category?

Answer 71

When the fruit or berries has reached it's full flavor, acid levels have gone down, starches have turned to sugar, and has full flavor.

Question 72

A light grayish “bloom” on blueberries indicates .

Answer 72

Dark blue color with a silvery bloom, your best indication of good condition. This silvery bloom is a natural, protective waxy coating.

Question 73

A light green blush present on grapefruit and oranges is normally a sign of what?

Answer 73

Regreening

Question 74

Is skin color a reliable indication of quality for citrus fruits?

Answer 74

No, because fruits that come from regions that have cold winter keep their bright colors. And fruit that grows in tropical temperatures remain green in color.Wall smooth, glossy skin. Some discoloration is ok.

Question 76

What must be done to prevent bananas from ripening too quickly?

Answer 76

Unwrap from packaging to eliminate ethylene build up. Keep apart from other fruits. Separate them from bunch.

Question 77

What problem do bananas and tomatoes share?

Answer 77

aged appearance (showing the bananas/tomatoes have been exposed to cold and will not ripen properly). Do not store below 60°F.

Question 78

What is the major difference between Hass and Florida avocados?

Answer 78

Florida's are larger & higher calorie overall. Hass are smaller with higher fat content (%). Hoss are higher calorie per ounce.

Question 79

The stem end of which melon lends insight to the maturity of the melon?

Answer 79

Cantaloupe

Question 80

What is the difference between cooking greens and salad greens?

Answer 80

Salad greens - Best quality greens are tender, clean, and well colored. (Ex: Mâche, Belgian endive, friseé, escarole, arugula, radicchio, and watercress) Cooking greens - Leaves that are young, tender, free from blemishes, and have a good, healthy green color. Beet tops and ruby chard show reddish color. (Ex: Mustard greens, Swiss chard, dandelion greens, spinach, beet tops)

Question 81

How long can the seed stem be in a head of lettuce of acceptable quality?

Answer 81

Growth of the seed stem should not protrude more than one-third into the head

Question 82

What effect does ethylene gas have on lettuce?

Answer 82

Quickens decay

Question 83

Name four members of the lettuce category.

Answer 83

Iceberg, romaine, green leaf, red leaf, butter lettuce

Question 84

Name four members of the cooking green category.

Answer 84

Mustard greens, Swiss chard, dandelion greens, spinach, beet tops

Question 85

Name four members of the salad green category.

Answer 85

Belgian, endive, frisée, escarole, arugula, radicchio, watercress

Question 86

What are the members of the cabbage category?

Answer 86

Green, red, napa, broccoli, cauliflower, bok choy, broccoli, kale, collard greens

Question 87

What are the four major varieties of head cabbage?

Answer 87

Green, red, savoy, & napa

Question 88

Tubers

Answer 88

tubers serve as a food storage area for the plant. The tubers, on the other hand, are connected to the root system by an underground stem and not connected directly to the plant. tubers store them for reproductive capability.

Question 89

Sweet Onion

Answer 89

Similar in appearance to storage onion, paler papery husk or skin. higher sugar and water content than yellows. lower ratio of irritating sulfur compounds=milder aroma. take longer grow so they have more time to develop sugar, shorter shelf life.

Question 90

Vidalia

Answer 90

Georgia, April-early June

Question 91

Maui

Answer 91

Hawaiian spring-December

Question 92

Oso sweets

Answer 92

Chilean onion, Highest sugar content, January-March

Question 93

Spring Sweet/Texas sweet

Answer 93

March into June

Question 94

Sweet Imperial

Answer 94

same as Vidalia

Question 95

Moisture Content

Answer 95

Water content or moisture content is the quantity of water contained in a material

Question 96

Starch

Answer 96

a Carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.Most common in human diet

Question 97

Greening

Answer 97

Most serious citrus plant disease, Huanglongbing

Question 98

Veils

Answer 98

Veil is covering over the gills or pores of young button mushrooms, protecting the spores until they have matured.

Question 99

Gills

Answer 99

Lamella, or gill is a papery rib under the cap of some mushroom species, use gills for reproduction to spread spores.

Question 100

Cultivated mushrooms

Answer 100

Thousands of varieties only few successfully farmed. Cremini, white/button, oyster, shitake, portabello.

Question 101

Specialty mushroom

Answer 101

is any mushroom not from the agaricus species (common Mushrooms)

Question 102

Wild Mushroom

Answer 102

Foraged, more expensive, flavor more concentrated. Pacific North West is a good climate.

Question 103

Foraging

Answer 103

To obtain food from wild plants and animals, in contrast to agriculture.

Question 104

sweet potato

Answer 104

large edible tuber that belongs to the morning glory family and is native to the tropical areas of Americas.

Question 105

Celery stalks in good condition should be:

Answer 105

The stalk should have a solid rigid feel and be crisp, not wilted. A glossy surface either light or medium green with mostly green leaves

Question 106

What is the difference between anise and fennel?

Answer 106

Fennel - there are 2 main types of this aromatic plant, both with pale, green, celery-like stems and bright green celery-like stems and bright green, feathery foliage. Florence fennel (finocchio) is often mislabeled "sweet anise" causing those who don't like the flavor of licorice to avoid it. The flavor of fennel is sweeter and more delicate than anise and, when cooked becomes even lighter & more elusive than in its raw state. Anise - is a member of the parsley family. Both the leaves & seed have a distinctive, sweet licorice flavor.

Question 107

Describe quality factors for asparagus and artichokes.

Answer 107

Asparagus - Closed, compact tips, smooth, round spears. Rich green color should cover most of the spear. Artichokes - Stalks should be tender almost as far down as the green extends. Plump, globular, and heavy in relation to size. Compact with uniform, green, scales. Size is not important in relation to quality

Question 108

Cultivated mushrooms are strongest in flavor when the veils are?

Answer 108

Open veils, not always a sign of poor quality, are caused by a loss of moisture during maturation and give a more pungent flavor.

Question 109

What does “greening” on potatoes indicate?

Answer 109

``` Green color (probably caused by sunburn or exposure to light). Solanine is a green nerve toxin. ```

Question 110

Chef’s potatoes are best suited for which type of cookery?

Answer 110

Moderate moisture & starch: boiling, steaming, sautéing, oven roasting, and as a component of braises & stews

Question 111

Potatoes with a ___ moisture content are well suited for baking and frying.

Answer 111

low

Question 112

Potatoes are best stored in _________________ conditions.

Answer 112

Dry onions of good quality and acceptable condition should look like: Hard or firm onions which are dry and have small necks. They should be covered with papery outer scales and reasonably free from green sunburn spots, and other blemishes.

Question 113

Yams are best suited for what type of cookery?

Answer 113

Roasted, boiled, puréed. In casseroles, soups, pies