domain 4 continued

Question 1

anything based on opinion

Answer 1

subjective (your opinion)

Question 2

Analytical

Answer 2

paired: which on is saltier
triangle: old vs new, 2 are old 1 is new.
Ranking: rank 1-10

Question 3

flavor profile

Answer 3

use experts called DFAP

Question 4

DFAP

Answer 4

Descriptive flavor analysis profile

Question 5

Penetrometer

Answer 5

how much custard sags % sag

Question 6

Viscometer

Answer 6

How viscous a liquid is

Question 7

specific gravity

Answer 7

egg white foam

Question 8

GANNT

Answer 8

concerned about time and not cost

Question 9

PERT

Answer 9

Concerned with cost
its concern it to reduce labor cost
to find the min time for a completion of a project

Question 10

assembly serve

Answer 10

4 (turn 4 into letter A)
called: total convivence, fast food, in convenient stores
advantage: lower cost due to labor and space
Dis: limit menu, low quality and acceptance

Question 11

conventional

Answer 11

5 (the V in word in 5)
kitchen, restaurant, cooking from scratch, hospital
adv: made from scratch, less freezer storage
Dis: stressful, high labor cost, low productivity

Question 12

Ready prepared

Answer 12

8 (prepared is 8 letters)
cook-chill/ cook-freeze
Adv: liberal schedule, low stress, low labor cost
Dis: need a lot of special equipment and space,

Question 13

commissary satellite

Answer 13

9 (satellite is 9 letters)
ex: airplane, schools
cook in kitchen then transfer somewhere else
Adv: High efficiency rate
Dis: Risk for FBI goes up , listeria because of reheating.

Question 14

CCP

Answer 14

critical control point
part of HACCP
use for food safety, uses time and temp to establish critical control points

Question 15

HACCP

Answer 15

1. conduct hazard analysis
2. determine CCP’s
3. Establish Critical limits
4. Establish monitoring procedure
5. Estimate corrective action
6. Verification procedure
7. Establish record keeping and docs

Question 16

USDA

Answer 16

Meat and Beef
MEAT POULTRY, EGGS
Inspect egg products
Agriculture
organic
interstate and foreign commerce of beef

Question 17

FDA

Answer 17

Inspection of egg substitutes an shells of eggs
inspect food processing factories
prohibits mis-branding
irradiation of spices, meats and potatoes
labeling
makup
botanicals

Question 18

nutrition label

Answer 18

Low Calories: No more than 40 calories /serving
Low Fat: 3 grams or less per serving
Very Low Sodium: No more than 35 mgs /serving
Low Sodium: No more than 140 mgs /serving
Low Sat Fat: 1 gram or less per serving

Question 19

OSHA

Answer 19

INSPECTS FOR SAFTEY AND HAZARD

Question 20

NSFI

Answer 20

EQUIPMENT

Question 21

UL

Answer 21

ELECTRIC

Question 22

In kitchen you should have which fire extinguisher

Answer 22

k and B

Question 23

Class K

Answer 23

is for fire and oil, deep fryer

Question 24

Class B

Answer 24

used for grease

Question 25

chemical and cleaning supplies

Answer 25

1 minutes and >75F solution

Question 26

Chlorine

Answer 26

50-90ppm and PH<8

Question 27

iodine

Answer 27

12.5-252ppm ph <5

Question 28

Quarterly amonio

Answer 28

ph 7

Question 29

ergonmics

Answer 29

study of environmental design

layout is details and arranged based on equipment

Question 30

kitchen layout most wanted

Answer 30

parallel is best

and back to back

Question 31

3 compartment wash cycle

Answer 31

wash: 110-120
rinse: warm
Sanitize: 170 for 30 sec or 1 min for 75F

Question 32

mechanical

Answer 32

pre-rinse: 110-140F
Wash: 140-160F
Rinse: 170-180 add drying agent to prevent wet spots

Question 33

if dishes are greasy what happened

Answer 33

Temp was to low

Question 34

if food is stuck to plate

Answer 34

temp was to high

Question 35

If there are spots in dishes

Answer 35

forgot to add drying agent

Question 36

low energy dish washer

Answer 36

sustainable is saved energy but requires more detergent

Question 37

hard water dish washer

Answer 37

needs more detergent due to minerals

Question 38

most versatile equipment

Answer 38

frying pan/ tilting skillet

Question 39

steam jacketed kettle

Answer 39

very energy efficient

Question 40

For large batch cooking use

Answer 40

steam cooking

Question 41

Sustainability

Answer 41

reduce, reuse, recycle 
sustain + ability
1.farmers market: supports local farmers and local economy (less gas used for transportation)
2. plant based foods vs meat
3. less plastic, less paper be GREEN
4. things that turn off automatically

Question 42

epa

Answer 42

Environmental protection agency
to protect human and environmental health
regulate peptides or anything with environment