B. Procurement, Production, Distribution, and Service (Part 2) Flashcards
Foods are ______ _____, a mixture of solids, liquids, and gases.
Dispersion systems
Dispersion systems are classified by _____ of ______ and by ___ of dispersed particles.
State of matter and size of dispersed particles
Gas in liquid (ie. whipped egg whites): _____
Gas in solid (ie. sponge cake): _____
Liquid in liquid (ie. mayo): ______
Liquid in solid (ie. custard): _____
Solid in liquid (ie. gravy): ______
Gas in liquid (ie. whipped egg whites): Foam
Gas in solid (ie. sponge cake): Suspension
Liquid in liquid (ie. mayo): Emulsion
Liquid in solid (ie. custard): Gel
Solid in liquid (ie. gravy): Sol
Small particles (sugar, salt): _____ _____
Large particles (protein, cooked starch): _____ _____
Clumps of molecules (fat, uncooked starch): ______ (separates upon standing)
Small particles (sugar, salt): True solution Large particles (protein, cooked starch): Colloidal dispersion Clumps of molecules (fat, uncooked starch): Suspension
The degree of dispersion can be altered by applying ____ or _____.
Degree of dispersion can be changed by applying heat or beating.
The ________ is the line that forms between 2 immiscible liquids (oil and water).
immiscible: not forming a homogeneous mixture when added together.
Interface
Vegetables are slightly ____ with a relatively high pH. It is necessary to process them at a high temperature (>212 F) to destroy botulism.
Acidic
**A pressure cooker must be used to can _____ ____ vegetables because it reaches higher temperatures.
Low acid**
____ causes loss of color when vegetables are overcooked.
Acid
Heat causes the release of ___ (H ions), which then come into contact with _________ in chlorophyll and are removed. The removal of ______ causes chlorophyll to become **_________, which is dull, brown, or olive green. To prevent this, cook for a short time and remove lid to allow escape of volatile acids.
Heat causes the release of acid (H ions), which then come into contact with Magnesium in chlorophyll and are removed. The removal of Magnesium causes chlorophyll to become **pheophytin, which is dull, brown, or olive green.
If ______ _____ (alkaline) is added, chlorophyll–> _________**, which produces a bright green color.
Water-soluble vitamins are lost in an alkaline solution.
If baking soda (alkaline) is added, chlorophyll–> **Chlorophyllin, which produces a bright green color.
**Cream of tartar produces _______ pH.
**Cream of tartar produces acidic pH.
In angel food cake, cream of tartar (acid) maintains white color by preventing ______ ______, _____ _____ by stabilizing egg white foam, and ______.
In absence of cream of tartar, angel food cake would be yellow, small, and tough.
In angel food cake, cream of tartar (acid) maintains white color by preventing Maillard browning, large volume by stabilizing egg white foam, and tenderness.
In absence of cream of tartar, angel food cake would be yellow, small, and tough.
**All enzymes are _______, so their activity is affected by the TEMPERATURE and PH.
**All enzymes are PROTEINS.
In the ripening of fruit, enzymes convert ____ to ____. Acid will lower pH and inhibit enzyme activity.
Starch–>sugars
Vegetables may be _________ (immersed in boiling and then cold water) before freezing to destroy enzymes that may alter flavor and texture.
Blanched
_______ ______ causes browning of cut surfaces.
Enzymatic browning/oxidation
The ________ ______ is a non-enzymatic browning reaction. Sugar is heated and caramelizes–>brown colored product.
Maillard reaction
The initial step of the Maillard reaction is a combination of a _____ ______ and an ____ _____.
Initial step in Maillard reaction is combo of reducing sugar and amino acid.
**An _______ in pH (alkalinity) causes more rapid browning.
**Increase in pH (alkalinity) causes more rapid browning.
Acid-Prevents browning
Alkaline-Encourages browning
This type of heat transfer moves heat from one particle to another by direct contact.
Conduction
Good conductors: copper, black cast iron, aluminum
Bad conductors: glass, stainless steel
This type of heat transfer moves heated air from one place to another with a fan.
Transfer of heat by circulation of hot air.
Convection
Transfer of heat by use of electrical magnetic vibrations that excite molecules of metal cooking surfaces.
NO open flame, NO hot burner surface.
The pan itself is the generator of heat - molecules in the pan are activated, producing heat that cooks food.
Induction
This type of heat transfer involves infrared waves from glowing heat sources.
ie. charcoal, electrical element, toasting
Radiation
_________ is a form of heating by radiation.
Causes kinetic action (friction).
Microwave
Microwaves only affect ______ molecules. _______ material will not become hot.
Water molecules, waterless
*_______ _____ is the subsequent distribution of heat by conduction when the magnetron (in microwave) is turned off.
*Standing time
**A disadvantage of microwaves cooking is ______ _____.
*Uneven heat
**Steak on a grill, or meat braising in a steam-jacketed kettle use both _________ and ________.
**Steak on a grill, or meat braising in a steam-jacketed kettle use both CONDUCTION AND RADIATION.
_____ ______ are composed of a variety of natural and/or synthetic ingredients modified to simulate the taste and appearance of a particular product. They have a long shelf-life.
Engineered foods
Meat analogs are made of isolated ____ ____. They have less fat than meat and no saturated fat.
Meat analogs are made of isolated soy proteins.
Seafood analogs are made of ____ blended with ____.
Seafood analogs are made of soy blended with fish.
_______ _______ are used to feed people in underdeveloped countries. Types include incaparina and CSM, named for its content (corn, soy, milk).
Vegetable blends
This microorganism thrives in warm, damp, dark, conditions. Grows best in acid or neutral medium. Does NOT usually produce harmful substances. Destroyed by boiling.
Mold
This microorganism needs water and energy (sugar) to be created. Grows best in an acid medium with oxygen. Destroyed by boiling.
Yeast
This microorganism needs abundant MOISTURE and NEUTRAL conditions - key ingredients to growth.
Bacteria*
Moisture & Neutral
**The danger zone for bacterial growth is __-___ F.
**Danger zone 41-135 F.
Enzymes - both desirable and undesirable effects. Act at body temp - rendered inactive at _____ ______ of water.
Enzymes rendered inactive at boiling point of water.
________ preserves quality for an extended period of time. Preserves nutritive value, chemical, and physical properties.
Freezing
With freezing, microorganism growth is _______ by cold temperatures and lack of water. Enzymatic action is ________.
Microorganisms are prevented.
Enzymatic action is slowed.
**Potentially hazardous foods should be thawed in the ___________.
**THAW potentially hazardous foods in the REFRIGERATOR.
If fridge not an option, submerge in cold water.
If food is thawed in a microwave, it MUST be cooked ____.
Thawed in microwave must be cooked immediately.
Preserving foods by ______ prevents the growth of microorganisms due to low water content.
Drying
Enzymes are inactivated by ________, or immersion in boiling and then cold water.
Blanching
_______-______ is the process of freezing a food first, followed by evaporation of the water, or sublimation (solid–>gas).
Freeze-drying
Canned foods last up to __ ___.
Canning is done under high pressure for a short time to preserve quality.
Canned foods last up to 1 year.
Acidic foods support less bacterial growth. Botulism destroyed by heat.
If pH is ___ (HIGH ____)–>Can use boiling water
If pH is ___ (LOW ____)–>Use pressure cooker (reaches higher temps->212 F)*
Acidic foods support less bacterial growth. Botulism destroyed by heat.
If pH is low (HIGH ACID)–>Can use boiling water
If pH is high (LOW ACID)–>Use pressure cooker (reaches higher temps->212 F)*
*Additive used in canned vegetables that acts as a HUMECTANT (retains moisture).
*Calcium compounds
In aseptic canning, foods are ______ outside of can, and then aseptically placed in _____ cans, which are sealed in an aseptic environment.
In aseptic canning, foods are sterilized outside of can, and then aseptically placed in sterile cans, which are sealed in an aseptic environment.
This method of food preservation exposes foods to gamma rays, or radiant energy to reduce harmful bacteria. Does not raise temperature of food despite large amounts of energy used. Kills most harmful bacteria in foods, but not in milk.
Irradiation
___ and ___ are chemical preservatives (synthetic antioxidants) to prevent fat oxidation.
BHA and BHT
Chemical preservatives-
___ denature bacterial proteins.
___ and ___ make water unavailable for bacterial growth.
Acids denature bacterial proteins
Sugar and salt make water unavailable for bacterial growth.
**The _______ ______ describes what to do, when.
**The PRODUCTION SCHEDULE describes what to do, when.
______ ______ produce a known, desired quantity and quality of food. Must be tested and adapted for use.
Include: Name, ingredients, procedures, pan size, baking time, termperature, portion size, quantity
Standardized recipes
_______ ______ includes employee evaluations, taste panels, and customer reactions.
Quality control
Forecasting and portion sizes are two essentials of ________ ________.
Quantity control
**To determine # of OUNCES in a scoop:
**
Oz = (32) / (scoop #)
Larger scoop #, smaller portion.
**Use the #60 scoop for _____.
**Use the #60 scoop for GARNISH.
Tool for production control - Bar chart showing the relationship of activities over time. Used to schedule and control work. Opening and closing brackets show scheduled start and completion of activity. Line inside of brackets shows current progress. Carat (V) above chart shows current time.
Gantt progress chart
**The Gantt progress chart is concerned with ___ of production, not cost.
**The Gantt progress chart is concerned with TIME of production, not cost.
Production control tool used to control large projects. Shows relationships among phases of a project - which activities must await completion of others, and which can be performed concurrently.
2 types of info needed:
- Sequencing requirements (order activates may be performed)
- Estimated time for each activity
Program Evaluation and Review Technique (PERT) or critical path method (CPM)
**PERT tool for production control can calculate total _______ needed for project completion.
**PERT tool for production control can calculate total TIME needed for project completion.
**The critical path (longest pathway in sequence) determines the _______ time for project completion.
**The critical path (longest pathway in sequence) determines the MINIMUM time for project completion.
This type of measurement of quality uses human senses.
Qualitative (SUBJECTIVE)
**Organoleptic measure is measurement by _____ _____ _____ (sensory analysis).
**Organoleptic measure is measurement by human sense organs (sensory analysis).
This type of subjective measurement compares differences between two or more samples.
Analytical
Analytical measurement - two samples are presented side by side to compare specific qualities. (ie. which one is saltier)
Paired comparison test
Analytical measurement - three samples are presented, two of which are alike. Determine which two are identical. (useful in testing differences between new and old products).
**Triangle
Analytical measurement - classify differences in a direction manner (ie. rank in order).
Does not determine degree of difference, but relationship between samples.
Ranking or scaling
This type of subjective measurement determines preference or opinion. Used with UNTRAINED panelists.
Affective
Hedonic ratings, paired preference, and ranking tests are examples of ______ measurements.
Affective
Method of quality measurement is conducted by a TRAINED PANEL who work together to produce a written record of the flavor and aroma of a product.
Flavor profile method**
This type of measurement is based on *PHYSICAL attributes/measures.
Objective**
**________ measures of quality include the PENETROMETER, VISCOSIMETER, and the LINESPREAD TEST.
**Objective measures of quality include the PENETROMETER, VISCOSIMETER, and the LINESPREAD TEST.
Measures tender/firmness. (ie. of baked custards)
Penetrometer
Measures consistency. (ie. of batters)
Viscosimeter
Measures viscosity (ie. of sauces)
Linespread test
Production system where all preparation is done on same premises as service. Foods prepared and served the same day.
Conventional
Advantages: Adaptable to preference, menu flexibility, low distribution cost, less freezer storage
Disadvantages: Uneven workday, stressful meal periods, high labor cost, lower productivity
Type of meal distribution where trays are set up in a central serving area and distributed in temperature controlled carts.
Centralized
Type of meal distribution used when distance from the kitchen to the patient is great.
Bulk food is delivered. Trays set up in many serving areas. Equipment, employees must be duplicated in serving areas.
Decentralized
The _______ ______ system utilizes built-in corridors (monorail) for distribution of food to patients. **The decision to use this system must be made during the design stage of kitchen planning.
*Automated cart system
Production system where **PROCUREMENT and PRODUCTION are centralized. Product (kitchen) and service (patients) are in separate facilities.
Food is in bulk or portioned, then held. Carriers are filled at the commissary and delivered to satellites.
Commissary-satellite*
Advantages: Uniform quality
*Economic Advantage: centralized, large volume purchasing
Disadvantages: Safety issues (9 critical control points)
Production system where foods are prepared onsite, then frozen for later use. Requires blast-chiller and adequate storage.
Distinct feature: The separation between time of preparation ad time of service - foods are prepared well in advance.
Ready-prepared (cook-chill, cook-freeze)
Advantages: Offsets shortage of high-skilled employees, liberal production schedule, evens daily workload, decreased stress related to production deadlines
Disadvantages: Cost of large cold storage needed
**When using the blast-chiller, foods can be frozen for __ - ___ days.
**When using the blast-chiller, foods can be frozen for 1-5 days.
Foods can be held 45 days when tumble chilled, and up to 3-4 months when cook-freezed.
**Chilled bulk foods should be chilled to 37 F within ___ minutes.
**Chilled bulk foods should be chilled to 37 F within 90 minutes.
“Under vacuum”. Process that seals raw, fresh food items in plastic pouches for chilled storage, followed by cooking in boiling water (still in plastic).
Sous vide
**A ______ oven is best to reheat food in bulk.
**A convection oven is best to reheat food in bulk.
Besides via convection oven, food may also be reheated by microwave, ____ ____ ____ (converts electric energy–>heat through carbon resistors fused to bottom of dishes), and the ____ _____ (heat pouches of food in boiling water).
Besides via convection oven, food may also be reheated by microwave, integral heat system (converts electric energy–>heat through carbon resistors fused to bottom of dishes), and the immersion technique (heat pouches of food in boiling water).
Production system where foods are purchased completely prepared and portioned. Only the finishing touches are done on premises. No on-site food production - kitchen-less kitchen.
Assembly-serve (total convenience)
Advantages: Fewer employees (labor), less equipment
Disadvantages: Limited menu and quality
Temperatures -
Hold frozen:
0 - negative 10
Temperatures -
Transport hot:
165 - 170
Temperatures -
Danger zone (do not hold between):
41 -135
Temperatures -
Hold cold:
Temperatures -
Ideal for pathogen growth:
70 - 125
Temperatures -
Reheat to ___ for ___ seconds within ___ hours.
Reheat to 165 for 15 seconds within 2 hours.
Temperatures -
Chill from ____ to ____ within 2 hours.
Then chill from ____ to ____ within 4 hours.
Temperatures -
Chill from 135-70 within 2 hours.
Then chill from 70-41 within 4 hours.
The employee stands behind the counter to serve (3-4 customers/min) in the _______ cafeteria.
Traditiona
**This type of cafeteria is designed to serve large quantities of people - can serve up to 25/min once customers have learned the routine.
Separate counters with different food items; customers go directly to the food they want without waiting in line. Works best with repeat customers.
**Hollow square, free-flow, scramble
In this type of cafeteria, customers select pre-cooked or frozen meals that are color-coded for use with microwave.
Food bank, electronic cafeteria
To determine seat turnover:
Seat turnover = (customers/meal) / (# of seats)
Type of service where the restaurant is designed for the kitchen to be viewed by customers. Kitchen-less, storage-free - all food is prepared in full view of patron.
Display cooking
Must be cautious of contamination with _____ style service.
Buffet
Type of waiter service that is **U-shaped. Utilizes space to a maximum - personnel standing inside the ‘U’ have few steps to take to serve many people.
Counter**
Table service -
- Prepared and portioned food is brought to table by water: _______ style
- Food brought to table where waiter completes preparation: _______ style
- Prepared food brought to table on serving platters (family style): ________ style
- Prepared and portioned food is brought to table by water: American style
- Food brought to table where waiter completes preparation: French style
- Prepared food brought to table on serving platters (family style): Russian style
