domain 4 continued Flashcards
anything based on opinion
subjective (your opinion)
Analytical
paired: which on is saltier
triangle: old vs new, 2 are old 1 is new.
Ranking: rank 1-10
flavor profile
use experts called DFAP
DFAP
Descriptive flavor analysis profile
Penetrometer
how much custard sags % sag
Viscometer
How viscous a liquid is
specific gravity
egg white foam
GANNT
concerned about time and not cost
PERT
Concerned with cost
its concern it to reduce labor cost
to find the min time for a completion of a project
assembly serve
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
conventional
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
Ready prepared
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,
commissary satellite
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.
CCP
critical control point
part of HACCP
use for food safety, uses time and temp to establish critical control points
HACCP
- conduct hazard analysis
- determine CCP’s
- Establish Critical limits
- Establish monitoring procedure
- Estimate corrective action
- Verification procedure
- Establish record keeping and docs
USDA
Meat and Beef MEAT POULTRY, EGGS Inspect egg products Agriculture organic interstate and foreign commerce of beef
FDA
Inspection of egg substitutes an shells of eggs
inspect food processing factories
prohibits mis-branding
irradiation of spices, meats and potatoes
labeling
makup
botanicals
nutrition label
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
OSHA
INSPECTS FOR SAFTEY AND HAZARD
NSFI
EQUIPMENT
UL
ELECTRIC
In kitchen you should have which fire extinguisher
k and B
Class K
is for fire and oil, deep fryer
Class B
used for grease
chemical and cleaning supplies
1 minutes and >75F solution
Chlorine
50-90ppm and PH<8
iodine
12.5-252ppm ph <5
Quarterly amonio
ph 7
ergonmics
study of environmental design
layout is details and arranged based on equipment
kitchen layout most wanted
parallel is best
and back to back
3 compartment wash cycle
wash: 110-120
rinse: warm
Sanitize: 170 for 30 sec or 1 min for 75F
mechanical
pre-rinse: 110-140F
Wash: 140-160F
Rinse: 170-180 add drying agent to prevent wet spots
if dishes are greasy what happened
Temp was to low
if food is stuck to plate
temp was to high
If there are spots in dishes
forgot to add drying agent
low energy dish washer
sustainable is saved energy but requires more detergent
hard water dish washer
needs more detergent due to minerals
most versatile equipment
frying pan/ tilting skillet
steam jacketed kettle
very energy efficient
For large batch cooking use
steam cooking
Sustainability
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
epa
Environmental protection agency
to protect human and environmental health
regulate peptides or anything with environment
