Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

*RD Exam > Food & Food Service > Flashcards

Food & Food Service Flashcards

1
Q

Fold (mixing)

A

use in foams
a down, across, up, and across the top motion
rotate bowl

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

Quick Breads

A

egg & flour - leavened by steam, air, or chemical leavening
muffins, biscuits, popovers

mixing: well in center - blend liquids - add at once to dry - mix to dampen

excess mixing: loss of CO2, overdeveloped gluten
tunnels from top to bottom, tough, heavy product

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

Shortened Cakes

A

large amount of fat
chemical leavening

layer: baking powder
pound: air and steam
rich cake: more fat, sugar, egg - keeps longer
gold cake: egg yolks
yellow cake: whole egg
white cake: egg whites

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

Foam cake

A

air is leavening

angel cake: egg white foam
Sponge: yolk foam and white foam
Chiffon: liquid yolks, egg white foam, baking powder, oil

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

Alterations in cake: More sugar

A

more time is needed to reach coagulation temp of gluten

volume of cake increases

beware of weak gluten snapping and cake falling in center

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

Alterations in cake: yellowing cake

A

alkaline batter (too much soda)

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

Alterations in cake: fallen center

A 
excess sugar
excess fat
excess baking powder
inadequate mixing
oven temp too low
open door during early baking
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Alterations in cake: tough, dry crumb

A

too much flour or egg
too much mixing
too little fat or sugar
over-baking

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

Alterations in cake: coarse texture

A

too much baking powder or sugar
oven temp too low
inadequate mixing

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

Alterations in cake: poor volume

A

too little baking powder

improper level of sugar or fat

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

table d’hote

A

complete meal at set price

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

South East Asians

A

pork

few dairy products - use tofu or fish paste

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

Kosher

A

Meat and dairy not at the same meal

no pork, no shellfish

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

Chinese

A

Yin foods - raw, cold: fish, veg, fruit

yang foods - hot, bright - hot soup from chicken

rice is neutral

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

SDA

A

lacto ovo veg

no caffeine, no alc

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

Muslim

A

no pork, alcohol, gelatin, congealed salad
overeating is discouraged
fasting sunup to sundown during Ramadan

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

menu mix

A

menu items popularity relative to other menu items

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

contribution margin

A

a menu item’s contribution to profit

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

STAR

A

high profit, high popularity

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

DOG

A

low profit, low pop

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

PUZZLE

A

high profit, low pop

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

PLOWHORSE

A

low profit, high pop

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

profit center

A

manager is assigned both expenses and revenue responsibilities (cafeteria)

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

cost center

A

manages expenses, but other departments help generate revenue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
prime vending
formal agreement with a single vendor
26
Just in time purchasing (JIT)
receiving clerk does not have to store and record the order, it goes directly to where it is going to be sold
27
free-on-board (FOB)
products delivered with all transport charges paid
28
can-cutting
opening cans of different brands to know differences BEFORE buying
29
Storage
6" above the floor 50-60% humidity fresh fruits and veggies 85-90%
30
Storage times (days)
3-5 weeks in shell raw yolks, whites 2-4 days fresh poultry, ground meat, fresh fish, shellfish 1-2 days steaks, chops, roasts 3-5 days
31
Meat Analogs
isolated soy protein less fat than meat 50% protein no sat fat
32
Seafood Analogs
soy blended with fish retains flavor reduces weight loss
33
Incaparina & CSM
incaparina - maize, sorghum, cottonseed flour CSM - corn, soy, NF dry milk, vits, mins used to serve undernourished
34
Conduction
Heat moves from one particle to another by contact good conductors - copper, black cast iron, aluminum bad conductors - glass, stainless steel
35
Convection
heated air moved with fan
36
Induction
use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces burner has no open flame, burner surface does not get hot pan itself is the original generator of the cooking heat, transferred to food by conduction faster heat, no wasted heat, iron-based
37
Radiation
infrared waves coming from glowing heat microwaves - only affect water molecules, penetrates two inches into food standing time is the subsequent distribution of heat by conduction when the magnetron is turned off
38
Molds
warm, damp, dark places on acid, neutral, or sweet foods used in curing cheese and making soy sauce not harmful boil to destroy
39
Yeasts
water, energy, acid medium in oxygen 77-86
40
Bacteria
need abundant moisture, neutral foods | 68-113
41
Danger Zone
41 - 135
42
Humectants
Calcium compounds used in canning | retain moisture, increase firmness, tenderness
43
Irradiation
Cold sterilization temp of food does not rise much, even though large amounts of energy are used prevents off-flavors in meat when irradiated frozen
44
BHA, BHT
Antioxidants for fatty products
45
Acid as preservative
denature bacterial proteins
46
Sugar / salt as preservative
makes water unavailable
47
penetrometer
tenderness firmness | baked custards
48
viscosimeter
viscosity of liquids that flow | on an incline plane or on a rotational basis
49
line-spread test
viscosity of liquids or semi-solid foods that flow on a flat surface
50
specific gravity
compares lightness of products (egg white foam) ratio of the density of a food to that of water weight of a given vol of sample / weight of the same vol of water
51
Commissary
centralizes procurement and production production and service are separate facilities menu items are bulk or portioned, then frozen, chilled, or hot-held
52
Ready-Prepared
produced for delayed service blast chilling: hold 1-5 days Tumble chilling: up to 45 days Freezing: 3-4 months bring bulk foods to 37 degrees in 90 min or less
53
Assembly-Serve
no on-site food production thawing, portioning and heating required on site fewer employees, less equipment
54
Hold Frozen
0 - -10
55
Transport hot
165 - 170
56
Reheat to...
165 for 15 seconds within 2 hours
57
ideal temp for pathogen growth
70-125
58
Scramble, free-flow, hollow
Separate counters can serve 25 per minute IF used with repeat customers
59
Food Bank, Electronic
color coded, frozen meals | reheated in same color-coded microwave
60
French Table Service
portions brought to table on platter | waiter completes prep at table
61
Russian Table Service
Prepared and portioned in kitchen | served in large, family-style platters
62
USDA's FSIS
Meat and Poultry inspection TIME OF SLAUGHTER processed products during production
63
US Dept of Commerce
National Marine Fisheries Service
64
HHS - Public Health Service
Infectious and contagious diseases through shellfish, milk, vending machines & restaurants Contaminated shellfish transmit HEPATITIS
65
HHS - CDC
investigates FBI
66
HHS - FDA
enforces food, drug and cosmetic act all except meat, fish and poultry inspect processing factors, raw materials, and labeling egg substitutes control "imitation" and "substitute foods" reg. additives nutrition labeling and education act
67
GRAS
generally recognized as safe d/t LT use but have not been tested additives
68
Imitation
often nutritionally inferior cost less taste the same
69
Substitutes
nutritionally equal or superior
70
Low Calories
No more than 40 kcals/serving
71
Low Fat
< 3g per serving
72
Low sodium
no more than 140 mgs/serving
73
EPA
sets pesticide levels in food and determines water quality standards
74
Food Borne toxins
caused by toxin formed in the food prior to consumption
75
Food Borne Infection
activity of large numbers of bacteria carried by food into the GI tract
76
Walls
glazed tile 5'8"
77
ceiling height
14-18'
78
light intensity = foot candles
35-70 foot candles: generalized lighting in food prep and display areas 70-150 foot candles: localized work areas, reading recipes
79
kitchen lane width
60 inches
80
3 compartment sink
wash 110-120F rinse warm water sanitize: 170 for 30 seconds or chemical solution for 1 minute in 75F
81
Mechanical dishwasher
pre-rinse, pre-wash: 110-140 wash: 140-160 rinse: 170-180 sanitizes; booster heater
82
low energy chemical machines
energy saver because no booster heater water temp at 140F require more detergents and rinse aids
83
Deck Ovens
Stacked to save space
84
Convection Temps
decrease temp 25-35 degrees 10-15% less time MOST energy efficient oven
85
Rotary oven
large volume
86
Tilting skillet
VERY versatile | oven, fry pan, braising, kettle, steamer, food warmer
87
Steam Cooking
More energy efficient | Measured in pounds per square inch
88
Large Batch Compartment Steamers
5-8 PSI fresh, defrosted, loosely packed foods: pasta, rice, stews, pot roast potatoes and root vegetables cook quickly in large quantities - 100 lbs per compartment in 35 minutes most other veggies, 5-10 mins
89
High Pressure Steamers
15 PSI Batch cooking = small batches quickly
90
Steam-Jacketed Kettle
two sections of steel with airspace in between food does not touch steam very energy efficient
91
Deepfat fryers
Stainless steel recovery time = quickly returns to proper temp after cooking
92
Sustainability
Meets the needs of the present without compromising the ability to meet the needs of the future
93
Encouraging Sustainability
Encourage locally grown, in-season foods or minimally processed foods Conduct energy audits, choose energy star and watersense appliances minimize food waste, donate leftovers purchase recycled materials

*RD Exam (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions