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Decks in this class (30)
Chapter 1: Basic Foods
Measurement of physical and chemi...,
Measurement of the characteristic...,
Designed to determine whether det...
152
cards
Chapter 1: Basic Foods (1)
Meats with more _____ are less te...,
Lesser elastin in meats is found ...,
Aging temp humidity and time 3
168
cards
Chapter 1: Basic Foods (2)
Composition egg protein 1,
Composition egg protein 2,
Composition egg protein 3
155
cards
Chapter 1: Basic Foods (3)
A frozen product that contains mi...,
Percentage of butter fat in ice c...,
High quality ice cream has how ma...
161
cards
Chapter 1: Basic Foods (4)
Structure of grains 8 of the kern...,
Structure of grains 85 of the ker...,
Structure of grains 3 of the kern...
125
cards
Chapter 1: Basic Foods (5)
More amylopectin waxy more _____ ...,
Decreases thickening elevates gel...,
Decrease thickening 3
150
cards
Chapter 1: Basic Foods (6)
End point of baking 1,
Stiff dough made with flour short...,
Pastry ingredients flour used for...
171
cards
Chapter 1: Basic Foods (7)
Beer market forms dark beer stron...,
Beer market forms pale light and ...,
Beer market forms dark colored be...
104
cards
Chapter 2: Food Microbiology
Microbial population show a chara...,
Little or no apparent growth for ...,
Microorganisms are growing and di...
109
cards
Chapter 2: Chemical changes caused by microorganisms
Proteins enzymes act on proteins ...,
Proteins the breakdown of protein...,
Proteins the breakdown of protein...
22
cards
Chapter 3: Food Preservation
Does not really preserve food in ...,
Name given to a group of compound...,
This temp can delay the spoilage ...
95
cards
Chapter 4: Foodservice Systems
Commercial foodservice operating ...,
Commercial foodservice operating ...,
Commercial foodservice operating ...
81
cards
Chapter 5: Foodservice Functions
Involves oral negotiation and are...,
The quantity and quality of an it...,
Used when there is an extreme nee...
102
cards
Chapter 5: Foodservice Functions (1)
Detailed list of food items offer...,
Influences all facets of the food...,
The menu card is a powerful tool ...
83
cards
Chapter 6: Food Service Facilities and Design
Architecture plan of space on one...,
Detailed floor plan showing arran...,
Visual composition of arrangement...
98
cards
Chapter 7: Cost Control
Q1as a management function deals ...,
A process of making actual costs ...,
Defined as the prediction of the ...
59
cards
Chapter 7: Cost Control (1)
Basic financial cost records 1,
Basic financial cost records 2,
Basic financial cost records 3
5
cards
Chapter 8: Organization and Management - Theories of Mgmt
A group of several similar ideas ...,
The father of scientific manageme...,
Pioneer of classical theory 3
75
cards
Chapter 8: Organization and Management (1)
Lines of authority are clearly dr...,
Line authority occurs thru the de...,
Line authority 3 ways of dividing...
44
cards
Chapter 8: Organization and Management - Functions of Mgmt
Involves developing in broad outl...,
A continuous process and required...,
Involves making some decisions ba...
14
cards
Chapter 9: Human Resource Management
Includes all the method of matchi...,
Indicates the number of workers n...,
Surveys the sources of labor supp...
48
cards
Chapter 10: Environmental Mgmt
Largely driven by expense from ut...,
Energy conservation 2 teams are r...,
Energy conservation purpose of th...
29
cards
Chapter 11: Food Regulations
Description intended to inform th...,
2 components of nutrition labeling 2,
Declaration of nutrients can be e...
59
cards
Chapter 12: Food Safety and Sanitation
Dry storage temp and humidity 1,
Store food at least _____ off the...,
Methods of thawing of food 3 3
43
cards
Chapter 13: International Cuisine (French, Chinese, English)
French food served in rich cream ...,
French with garnish of sauerkraut...,
French in the greek manner cooked...
83
cards
Chapter 13: International Cuisine
Hungarian or goulash savory stew ...,
India curry dish that utilizes nu...,
India an accompaniment for curry ...
78
cards
Chapter 13: Philippine Cuisine
Preparation of either pork poultr...,
The presence of garlic while it i...,
In adobo the absence of pork fat ...
49
cards
Chapter 13: Regional Dishes
Northern region ilocos mt provinc...,
Northern region ilocos mt provinc...,
Northern region ilocos mt provinc...
46
cards
Chapter 13: Food Preparation and Cookery terms
Pickles and sat relished used in ...,
A fruit drink made by combining w...,
To add lemon juice kalamansi juic...
107
cards
Chapter 13: Food Preparation and Cookery terms (1)
Desert made with rich crust such ...,
To strip off the outside covering...,
Small fancy cakes 3
46
cards
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FFSS
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