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Hospitality > Exam Review > Flashcards

Exam Review Flashcards

1
Q

Botulism

A

Muscle weakness in eyes, face, chewing, swallowing -spread down the body
Dented cans
Lack of oxygen
Garlic in oil must be kept in fridge

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2
Q

Trichinosis

A

Parasite
Onset: 1-2days after ingestion
Lasts 2-8 weeks
Muscle pain, weakness, swelling around eyes
Parasite can pass through the intestinal tract and other tissues
Undercooked pork, and wild animals (deer, bear, carnivores- eating other meat )

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3
Q

Cocao

A

Refers to the raw products that come from Theobroma cocao tree– such as the fruit, the cocao pod, and the raw beans before fermentation

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4
Q

Coating

A

A commonly used shortened name for coating chocolate

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5
Q

Cocoa

A

Refers to products made from fermented cocoa beans ( cocoa powder, cocoa buttee, ect) Also a legally allowable name for cocoa powder

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6
Q

Cocoa butter

A

The fat found in, and extracted from cocoa beans.

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7
Q

Couverture

A

Couverture is a chocolate that contains a very high percentage (at least 30%) of cocoa butter. The high ratio of cocoa butter produces a smooth chocolate that melts and tempers easily, and is silky and mellow on the 👅. It is the preferred chocolate 🍫 for tempering and enrobing candies. Couverture comes in dark chocolate, milk chocolate, and white chocolate varieties

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8
Q

Crystallize

A

To transform from the amorphous (shapeless) state to the crystalline state with a regular repeating internal arrangement of its atoms. Sugar crystallizes under the proper conditions. Cocoa butter crystallizes when chocolate sets. When sugar crystallizes it is not appealing but it is still edible.

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9
Q

Doctor

A

An ingredient added to help prevent crystallization of sugar. Common examples are cream of tartar and corn syrup

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10
Q

Enrobe

A

To cover with chocolate 🍫

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11
Q

Extract

A

A flavouring agent made from extracting the volatile flavour compounds of a substance, such as vanilla, using a solvent

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12
Q

Fat bloom

A

Bloom on chocolate 🍫 that is caused by improper tempering or by exposure to heat

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13
Q

Ganache

A

A mixture of chocolate and cream

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14
Q

Pistoles

A

Nearly flat pellets of chocolate. These are a convenient form for buying chocolate because they do not require chopping before melting

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15
Q

Seed

A

To introduce crystals to promote further crystallization. When tempering chocolate, it is seeded to cause the cocoa butter to crystallize properly.

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16
Q

Temper

A

To cool and seed chocolate so that it sets with a desired snap and shine

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17
Q

Truffle

A

A Ganache center that has been shaped to be round and enrobed ( in chocolate or other finishes)

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18
Q

Types of chocolate

A 
Dark
White 
Milk
Unsweetened 
Sweet-dark
Semi-sweet
Bitter sweet
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19
Q

What do you melt the chocolate to at first when you’re tempering it

A

110F

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20
Q

Once the chocolate 🍫 has been melted (in tempering), you..

A

Remove from heat and add 25% unmelted chocolate

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21
Q

Tempering- after you add unmelted chocolate you..

A

Stir for 10-15 minutes until chocolate reaches 85F

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22
Q

Tempering -How do you test the chocolate?

A

Take a 🥄 and splash a puddle (of chocolate) on foil and see how long it takes to harden
-to see if it sets

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23
Q

Tempering- what do you do if the chocolate sets properly?

A

Rewarm chocolate 🍫 to 87F
Remove any unmelted chocolate chunks, remove the chocolate from heat. Heat bath to maintain temperature
Use chocolate

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24
Q

What will happen if the chocolate 🍫 cools too much

A

It will thicken and set

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25
Q

What will happen if chocolate is too hot

A

It will not be tempered

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26
Q

Tempering process

A

Melt–> add unmelted chocolate –> stir –> test to see if it sets –> if it does rewarm and remove and unmelted chocolate chunks –> if not add a little more chocolate and stir

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27
Q

Tempering - what do you do if the chocolate doesn’t set properly?

A

Add a few more unmelted pistols, or a small block, stir for 3-4 minutes and test again

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28
Q

% of your diet that should be protein

A

15

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29
Q

55%

A

Percentage of your diet that should be carbs

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30
Q

Percent of your diet that should be fat

A

30

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31
Q

8 sectors of tourism

A 
Tourism services(gouvernement)- information centres 
Transportation-plane
Accommodation -hotel
Food and beverage - eat at a restaurant 
Events and conferences - art exhibition
Adventure and recreation - zip lining 
Travel trade- tour guides
Attractions - zoo
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32
Q

What are the 6 major types of nutrients?

A 
Vitamin 
Mineral 
Fat
Protein
Carbohydrate
Water/ fiber
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33
Q

Enriched

A

Adding nutrients that make it richer than it was

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34
Q

Fortified

A

Food looses nutrition during processing (heat and other factors), you’re allowed to incorporate(put back in these nutrients to return nutrition value to its original level

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35
Q

Complete proteins

A

Have all the essential amino acids(meat sources)

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36
Q

Incomplete proteins

A

Lack one or more essential amino acid

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37
Q

Flours with no gluten

A

Spelt, teff, and rice flours

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38
Q

Staphylococcus

A 
Incubation: 30min-8h
Lasts about one day 
Toxins are resistant to heat
Severe NVD
improper heat treatment 
Bacteria from food handler 
Salads
Cold cuts
Sandwiches 
Wash hands
Keep hot food hot and cold food cold
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39
Q

Hepatitis

A 
Fever
Headache
Johndus- yellow skin and eyes 
Contaminated food and water 
Food handler 
Undercooked or rare meat 
Broth
Shellfish, oysters 
Wash hands 
Get vaccinated 
Be educated
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40
Q

Danger zone

A

Temperatures that food can’t be in so the bacteria can’t grow

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41
Q

Salmonella

A 
Comes from eggs and chicken 
NVD
fever
Abdominal pain
On veg fertilized by chicken manure
Wash everything
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42
Q

Food borne illness

A

Food borne illnesses(food poisoning) is any illness of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms

43
Q

Pathogen

A

Any disease producing agent, especially a virus, bacterium, fungus, or other microorganisms

44
Q

Heavy Metal Poisoning

A 
Long term 
Confusion
Weakness 
Numbness
Headaches 
From lead mercury and arsenic 
Seafood 
Pay attention to mercury levels in fish industries
45
Q

Sanitize

A

Kills 99.9% of bacteria

After soap water

46
Q

Listeria Monocytogenes

A 
NVD
Muscle fevers
Found in soil or water
Manure(fertilizing crops)(runoff)
Veg
Meats
Unpasteurized 
Don't drink unpasteurized drinks
Wash hands 
Fatigue 
43% death rate
47
Q

Bacteria

A

Caused by being non sanitary
Multiplies every 20 Minutes
Can be killed with chemicals

48
Q

Giardia Duodenalis

A 
NVD
Pain--> gas
Bloating 
Loss of appetite 
Parasite inside intestines and becomes infectious 
Multiplies in coastal waters 
When temp is high
Contaminated water 
Food handler; cross contamination
49
Q

Campylobacter

A 
NVbloodyD
Unpasteurized 
Raw uncooked poultry 
Unpurified water
Can spread to other people thru food
Holes in intestine
Wash hands
50
Q

Bacillus Cereus

A 
NVD 
Natural occurring bacteria in water and soil 
Leftovers 
Pasta
Baked oatmeal 
Processed foods: rice, noodles, cerial 
Improperly cooked foods 
Heat to over 70
Out of danger zone
51
Q

E. Coli

A 
NVD
Bloody stool
Undercooked ground beef
Beef
Fruit and bed grown in cow manure 
Wash hands
Sanitize area
Cook meat well
52
Q

Vibrio V and P

A

Death rate 53%
Seafood- raw or undercooked oysters
Inflammation of the gastrointestinal tract, involving both stomach and the small intestine
71 degrees

53
Q

Clostridium Perfringens

A 
NVD
soil
Sewage
Water
Animal feces
Beef
Poultry
Buffets
Divide into different containers
54
Q

Norovirus

A 
NVD 
Headache 
Contaminated food
Influenza virus 
Seafood 
Anything raw
Salad
Wash hands
55
Q

Chemical poisoning

A

Burns/ rednesss around the mouth and lip
Accidental ingestion of household products
Read warnings
Follow directions on labels

56
Q

Six major types of nutrients

A 
Vitamin 
Mineral 
Fat
Protein 
Carbohydrate
Fiber/water
57
Q

Fat soluble vitamins

A

Vitamins A D E and K

58
Q

Complete proteins

A

Has all 9 essential amino acids

Comes from red meat

59
Q

Incomplete proteins

A

Lacking some of the essential amino acids

Found in veg

60
Q

LDL

A

Bad cholesterol

Can build up in artery walls, increasing chance of heart and stroke

61
Q

Cholesterol

A

Fat like substance found in all body cells
Manufactured in the liver
Needed for many essential body processes

62
Q

HDL

A

Good cholesterol that attaches to LDL and goes to your liver

63
Q

Important monosaccharides

A

Glucose

Fructose

64
Q

Disaccharide

A

Are a group of sugars composed of two monosaccharide groups linked together through the loss of sugar

65
Q

Maltose

A

Disaccharide: glucose + glucose

66
Q

Sucrose

A

Table sugar, disaccharide; glucose + fructose

67
Q

Lactose

A

Disaccharide; Glucose + Galactose

68
Q

Properties of sucrose that cause problems when making candy

A

Tends to crystallize

69
Q

Supersaturation

A

When the candy is through cooking and begins to cool and there is more sugar in the solution than normally possible

70
Q

4 steps to prevent crystallization

A

Add an inverted sugar ( corn 🌽 syrup)
Cover; allow crystals to dissolve thru commndensation
Not to agitate it
Add a fatty ingredients ( butter)

71
Q

Inverted sugar

A

When the sugar has been doctored to seperate the two parts (glucose and fructose)~add corn syrup so it doesn’t crystallize

72
Q

Difference between semolina and durum

A

Semolina is the flour made from durum wheat

73
Q

Biological leaveners

A

Yeast
Yogurt
Kefir
Used in dough or batter

74
Q

Chemical leaveners

A

Baking soda
Baking powder
Cream of tartar
Used in quick breads, cakes, and cookies

75
Q

Mechanical leavening

A
  1. Creaming–> beating sugar crystals together in a mixer; used in cookies
  2. Using a balloon whip on egg whites or whipped cream; used in sponge cakes
76
Q

Matrix

A

Protein web in bread that captures air

77
Q

Safety features in the planetary mixer

A

Timer engaged
Bowl guard- handle snapped in place
Bowl lift lever has to be up

78
Q

Vitamin B complex

A 
Healthy nervous system 
Good skin and nails
Good energy reproduction 
Dairy products 
Meats 
Anxious 
Depressed
79
Q

Vitamin A

A 
Bright orange vegetables 
Helps immune system 
Healthy vision 
Blindness
Too much liver= damage
80
Q

Vitamin C

A 
Orange juice
Citrus
Immune system 
Dark leafy greens 
Connective tissue
Scurvy
81
Q

Vitamin K

A 
Hemophilia--> slow blood clotting 
Easy bruising 
Bleeding gums/nose
Excessive bleeding from wounds
Dark leafy greens
Fish
Meats
82
Q

Iron

A

Animal food sources:
Meat eggs dairy

Muscle function–> muscle fatigue
Anemia–> body’s inability to carry oxygen

Improves muscle function

83
Q

Sodium

A 
Meats, salt
Helps regulate blood pressure 
Electrolytes 
Osteoporosis 
Fainting 
High blood pressure
84
Q

Electrolytes

A

Crucial for the function of our cells

85
Q

Calcium

A

Dairy
Bones and teeth–> keeps it strong
Osteoporosis

86
Q

Potassium

A 
Bananas
Baked potato 
Nervous system 
Heart
Electrolytes--> helps nervous system send electrical impulses 
Def:
Cravings for salt
Depression 
Kidney disease 
Sweating
87
Q

Soluble fibre

A

Helps reduce overall cholesterol levels and risk of heart disease

88
Q

Insoluble fibre

A

Helps in digestive health

89
Q

Selenium

A 
Helps immune system 
Growth
Fertility 
Fatigue
Mental slowing
Nuts and seeds 
Salt
90
Q

Vitamin E

A

Food sources
Fish
Dark leafy greens
Sunflower seeds

Gastrointestinal
Weakness
Eyesight

Circulation

91
Q

Vitamin B9 (folic acid)

A

In grains, beans, dairy
Nervous system
Red blood cells
Bone development

Anxiety
Depression
Spinabifida
Fatigue–> lack of oxygen

92
Q

Iodine

A 
Seafood 
Salt
Thyroid--> goiter
Energy levels drop
Slow reflexes
Red meat 
Helps regulate body temperatures
93
Q

Vitamin D

A 
Dairy
Fatty fish
Nervous system 
Bones
Anxiety 
Osteoporosis 
Rickets
Promotes the absorption of calcium of
94
Q

Sulphur

A 
Nuts
Eggs
Garlic/ onions
Harm to organs
Helps with tendons/ bone structure 
Healthy hair skin and nails
95
Q

Inositol

A 
Energy production 
Fatigue 
Depression 
Dairy 
Meats 
Nuts 
Whole grains
96
Q

Magnesium

A 
Lower anxiety 
Increased energy 
Brown rice
Nuts and grains 
Muscle cramps
Chronic fatigue 
Migraines
Twitches
97
Q

Handle

A

Is aseptic; doesn’t allow bacteria to grow

Is ergonomic; fits the hand

98
Q

Fat soluble minerals

A

Sulphur

99
Q

Tang

A

Extension of the blade into the handle to provide strength and stability

100
Q

Spine

A

For stability and durability

101
Q

Blade

A

Most important part of the knife; Made from stainless steel(which prevents rust) and is polished

102
Q

Finger guard

A

Prevents finger from slipping

103
Q

Bolster

A

Integral part of the blades construction; balance point

104
Q

Edge

A

Sharpened for cutting accuracy

Hospitality (2 decks)

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