Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Domain 4: Food and Nutrition Systems > B. Procurement, Production, Distribution, and Service (Part 2) > Flashcards

B. Procurement, Production, Distribution, and Service (Part 2) Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

Foods are ______ _____, a mixture of solids, liquids, and gases.

A

Dispersion systems

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Dispersion systems are classified by _____ of ______ and by ___ of dispersed particles.

A

State of matter and size of dispersed particles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

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): ______

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Small particles (sugar, salt): _____ _____

Large particles (protein, cooked starch): _____ _____

Clumps of molecules (fat, uncooked starch): ______ (separates upon standing)

A 
Small particles (sugar, salt): True solution
Large particles (protein, cooked starch): Colloidal dispersion
Clumps of molecules (fat, uncooked starch): Suspension
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

The degree of dispersion can be altered by applying ____ or _____.

A

Degree of dispersion can be changed by applying heat or beating.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

The ________ is the line that forms between 2 immiscible liquids (oil and water).

immiscible: not forming a homogeneous mixture when added together.

A

Interface

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Vegetables are slightly ____ with a relatively high pH. It is necessary to process them at a high temperature (>212 F) to destroy botulism.

A

Acidic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

**A pressure cooker must be used to can _____ ____ vegetables because it reaches higher temperatures.

A

Low acid**

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

____ causes loss of color when vegetables are overcooked.

A

Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

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.

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

If ______ _____ (alkaline) is added, chlorophyll–> _________**, which produces a bright green color.

Water-soluble vitamins are lost in an alkaline solution.

A

If baking soda (alkaline) is added, chlorophyll–> **Chlorophyllin, which produces a bright green color.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

**Cream of tartar produces _______ pH.

A

**Cream of tartar produces acidic pH.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

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.

A

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

**All enzymes are _______, so their activity is affected by the TEMPERATURE and PH.

A

**All enzymes are PROTEINS.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

In the ripening of fruit, enzymes convert ____ to ____. Acid will lower pH and inhibit enzyme activity.

A

Starch–>sugars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Vegetables may be _________ (immersed in boiling and then cold water) before freezing to destroy enzymes that may alter flavor and texture.

A

Blanched

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

_______ ______ causes browning of cut surfaces.

A

Enzymatic browning/oxidation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

The ________ ______ is a non-enzymatic browning reaction. Sugar is heated and caramelizes–>brown colored product.

A

Maillard reaction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

The initial step of the Maillard reaction is a combination of a _____ ______ and an ____ _____.

A

Initial step in Maillard reaction is combo of reducing sugar and amino acid.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

**An _______ in pH (alkalinity) causes more rapid browning.

A

**Increase in pH (alkalinity) causes more rapid browning.

Acid-Prevents browning
Alkaline-Encourages browning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

This type of heat transfer moves heat from one particle to another by direct contact.

A

Conduction

Good conductors: copper, black cast iron, aluminum
Bad conductors: glass, stainless steel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

This type of heat transfer moves heated air from one place to another with a fan.

Transfer of heat by circulation of hot air.

A

Convection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

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.

A

Induction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

This type of heat transfer involves infrared waves from glowing heat sources.

ie. charcoal, electrical element, toasting

A

Radiation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

_________ is a form of heating by radiation.

Causes kinetic action (friction).

A

Microwave

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Microwaves only affect ______ molecules. _______ material will not become hot.

A

Water molecules, waterless

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

*_______ _____ is the subsequent distribution of heat by conduction when the magnetron (in microwave) is turned off.

A

*Standing time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

**A disadvantage of microwaves cooking is ______ _____.

A

*Uneven heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

**Steak on a grill, or meat braising in a steam-jacketed kettle use both _________ and ________.

A

**Steak on a grill, or meat braising in a steam-jacketed kettle use both CONDUCTION AND RADIATION.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

_____ ______ 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.

A

Engineered foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Meat analogs are made of isolated ____ ____. They have less fat than meat and no saturated fat.

A

Meat analogs are made of isolated soy proteins.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Seafood analogs are made of ____ blended with ____.

A

Seafood analogs are made of soy blended with fish.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

_______ _______ are used to feed people in underdeveloped countries. Types include incaparina and CSM, named for its content (corn, soy, milk).

A

Vegetable blends

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

This microorganism thrives in warm, damp, dark, conditions. Grows best in acid or neutral medium. Does NOT usually produce harmful substances. Destroyed by boiling.

A

Mold

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

This microorganism needs water and energy (sugar) to be created. Grows best in an acid medium with oxygen. Destroyed by boiling.

A

Yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

This microorganism needs abundant MOISTURE and NEUTRAL conditions - key ingredients to growth.

A

Bacteria*

Moisture & Neutral

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

**The danger zone for bacterial growth is __-___ F.

A

**Danger zone 41-135 F.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Enzymes - both desirable and undesirable effects. Act at body temp - rendered inactive at _____ ______ of water.

A

Enzymes rendered inactive at boiling point of water.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

________ preserves quality for an extended period of time. Preserves nutritive value, chemical, and physical properties.

A

Freezing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

With freezing, microorganism growth is _______ by cold temperatures and lack of water. Enzymatic action is ________.

A

Microorganisms are prevented.

Enzymatic action is slowed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

**Potentially hazardous foods should be thawed in the ___________.

A

**THAW potentially hazardous foods in the REFRIGERATOR.

If fridge not an option, submerge in cold water.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

If food is thawed in a microwave, it MUST be cooked ____.

A

Thawed in microwave must be cooked immediately.

43
Q

Preserving foods by ______ prevents the growth of microorganisms due to low water content.

A

Drying

44
Q

Enzymes are inactivated by ________, or immersion in boiling and then cold water.

A

Blanching

45
Q

_______-______ is the process of freezing a food first, followed by evaporation of the water, or sublimation (solid–>gas).

A

Freeze-drying

46
Q

Canned foods last up to __ ___.

Canning is done under high pressure for a short time to preserve quality.

A

Canned foods last up to 1 year.

47
Q

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)*

A

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)*

48
Q

*Additive used in canned vegetables that acts as a HUMECTANT (retains moisture).

A

*Calcium compounds

49
Q

In aseptic canning, foods are ______ outside of can, and then aseptically placed in _____ cans, which are sealed in an aseptic environment.

A

In aseptic canning, foods are sterilized outside of can, and then aseptically placed in sterile cans, which are sealed in an aseptic environment.

50
Q

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.

A

Irradiation

51
Q

___ and ___ are chemical preservatives (synthetic antioxidants) to prevent fat oxidation.

A

BHA and BHT

52
Q

Chemical preservatives-

___ denature bacterial proteins.
___ and ___ make water unavailable for bacterial growth.

A

Acids denature bacterial proteins

Sugar and salt make water unavailable for bacterial growth.

53
Q

**The _______ ______ describes what to do, when.

A

**The PRODUCTION SCHEDULE describes what to do, when.

54
Q

______ ______ 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

A

Standardized recipes

55
Q

_______ ______ includes employee evaluations, taste panels, and customer reactions.

A

Quality control

56
Q

Forecasting and portion sizes are two essentials of ________ ________.

A

Quantity control

57
Q

**To determine # of OUNCES in a scoop:

A

**

Oz = (32) / (scoop #)

58
Q

Larger scoop #, smaller portion.

**Use the #60 scoop for _____.

A

**Use the #60 scoop for GARNISH.

59
Q

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.

A

Gantt progress chart

60
Q

**The Gantt progress chart is concerned with ___ of production, not cost.

A

**The Gantt progress chart is concerned with TIME of production, not cost.

61
Q

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
A

Program Evaluation and Review Technique (PERT) or critical path method (CPM)

62
Q

**PERT tool for production control can calculate total _______ needed for project completion.

A

**PERT tool for production control can calculate total TIME needed for project completion.

63
Q

**The critical path (longest pathway in sequence) determines the _______ time for project completion.

A

**The critical path (longest pathway in sequence) determines the MINIMUM time for project completion.

64
Q

This type of measurement of quality uses human senses.

A

Qualitative (SUBJECTIVE)

65
Q

**Organoleptic measure is measurement by _____ _____ _____ (sensory analysis).

A

**Organoleptic measure is measurement by human sense organs (sensory analysis).

66
Q

This type of subjective measurement compares differences between two or more samples.

A

Analytical

67
Q

Analytical measurement - two samples are presented side by side to compare specific qualities. (ie. which one is saltier)

A

Paired comparison test

68
Q

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).

A

**Triangle

69
Q

Analytical measurement - classify differences in a direction manner (ie. rank in order).

Does not determine degree of difference, but relationship between samples.

A

Ranking or scaling

70
Q

This type of subjective measurement determines preference or opinion. Used with UNTRAINED panelists.

A

Affective

71
Q

Hedonic ratings, paired preference, and ranking tests are examples of ______ measurements.

A

Affective

72
Q

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.

A

Flavor profile method**

73
Q

This type of measurement is based on *PHYSICAL attributes/measures.

A

Objective**

74
Q

**________ measures of quality include the PENETROMETER, VISCOSIMETER, and the LINESPREAD TEST.

A

**Objective measures of quality include the PENETROMETER, VISCOSIMETER, and the LINESPREAD TEST.

75
Q

Measures tender/firmness. (ie. of baked custards)

A

Penetrometer

76
Q

Measures consistency. (ie. of batters)

A

Viscosimeter

77
Q

Measures viscosity (ie. of sauces)

A

Linespread test

78
Q

Production system where all preparation is done on same premises as service. Foods prepared and served the same day.

A

Conventional

Advantages: Adaptable to preference, menu flexibility, low distribution cost, less freezer storage

Disadvantages: Uneven workday, stressful meal periods, high labor cost, lower productivity

79
Q

Type of meal distribution where trays are set up in a central serving area and distributed in temperature controlled carts.

A

Centralized

80
Q

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.

A

Decentralized

81
Q

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.

A

*Automated cart system

82
Q

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.

A

Commissary-satellite*

Advantages: Uniform quality
*Economic Advantage: centralized, large volume purchasing

Disadvantages: Safety issues (9 critical control points)

83
Q

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.

A

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

84
Q

**When using the blast-chiller, foods can be frozen for __ - ___ days.

A

**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.

85
Q

**Chilled bulk foods should be chilled to 37 F within ___ minutes.

A

**Chilled bulk foods should be chilled to 37 F within 90 minutes.

86
Q

“Under vacuum”. Process that seals raw, fresh food items in plastic pouches for chilled storage, followed by cooking in boiling water (still in plastic).

A

Sous vide

87
Q

**A ______ oven is best to reheat food in bulk.

A

**A convection oven is best to reheat food in bulk.

88
Q

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).

A

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).

89
Q

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.

A

Assembly-serve (total convenience)

Advantages: Fewer employees (labor), less equipment
Disadvantages: Limited menu and quality

90
Q

Temperatures -

Hold frozen:

A

0 - negative 10

91
Q

Temperatures -

Transport hot:

A

165 - 170

92
Q

Temperatures -

Danger zone (do not hold between):

A

41 -135

93
Q

Temperatures -

Hold cold:

A
94
Q

Temperatures -

Ideal for pathogen growth:

A

70 - 125

95
Q

Temperatures -

Reheat to ___ for ___ seconds within ___ hours.

A

Reheat to 165 for 15 seconds within 2 hours.

96
Q

Temperatures -

Chill from ____ to ____ within 2 hours.

Then chill from ____ to ____ within 4 hours.

A

Temperatures -

Chill from 135-70 within 2 hours.

Then chill from 70-41 within 4 hours.

97
Q

The employee stands behind the counter to serve (3-4 customers/min) in the _______ cafeteria.

A

Traditiona

98
Q

**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.

A

**Hollow square, free-flow, scramble

99
Q

In this type of cafeteria, customers select pre-cooked or frozen meals that are color-coded for use with microwave.

A

Food bank, electronic cafeteria

100
Q

To determine seat turnover:

A

Seat turnover = (customers/meal) / (# of seats)

101
Q

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.

A

Display cooking

102
Q

Must be cautious of contamination with _____ style service.

A

Buffet

103
Q

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.

A

Counter**

104
Q

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
A
  • 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

Domain 4: Food and Nutrition Systems (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions