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MEAL MANAGEMENT > L3 > Flashcards

L3 Flashcards

1
Q

is the process of getting the right product at the right time and place, and the amount of goods at the right price and source.

A

Purchasing

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2
Q

WHOLESALE AND RETAIL CUTS OF PORK:

A

Tender cuts
Less tender cuts

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3
Q

WHOLESALE AND RETAIL CUTS OF BEEF:

A

Hind quarter
Forequarter

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3
Q

Refers to birds that have been domesticated for meat and eggs.

A

POULTRY

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4
Q

Meats of animals with fine textured muscles and with good marbling are more tender than those with coarse fibers and little marbling.

A

Tenderness

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4
Q

refers to thickness and distribution of fat inside and outside the carcass and in the flesh itself (marbling)

A

Finish

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4
Q

GUIDELINES IN BUYING MEATS

A

Tenderness
Finish
Color
Grain of the muscle

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5
Q

witish in color; changes into gelatin when cooked; more edible

A

Collagen

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6
Q

yellowish in color; tough even after cooking

A

Elastin

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6
Q

drumsticks, thighs, wings, neck, back, ribcage

A

Dark meat

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6
Q

MARKET FORMS OF POULTRY

A

live
whole poultry
dressed
drawn
ready to cook
poultry parts

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6
Q

gizzard, heart, liver

A

Variety meats

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6
Q

Hunted birds similar to the form of live poultry but are not alive
Dressed

A

Whole Poultry

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7
Q

Slaughtered poultry; defeathered, but head, feet and viscera are intact

A

Dressed

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7
Q

defeathered & visceral organs removed

A

Drawn

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8
Q

Defeathered, head feet and viscera removed

A

Ready-to-cook

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9
Q

Checking Egg Quality

A

Gross Examination
Candling
Clicking eggs together
Shaking the eggs
water test
breaking

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10
Q

Eggs are held before a light source to show the position of the yolk, size of air cell and blood spots.

A

Candling

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11
Q

Good eggs have a bell-like tone. Cracked eggs have a flat tone.

A

Clicking eggs together

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12
Q
A
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13
Q

refers to finfish i.e. vertebra or skeleton

A

fish

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14
Q

has hard shell on the outside of the soft tissue e.g. mollusks & crustaceans

A

shellfish

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15
Q

hard carapace

A

Crustaceans

16
Q

have hard shells (ex. Oysters and tahong)

A

Mollusks

17
Q

market forms of fish

A

live
drawn or dressed
whole or round
fillets
steaks
daing
portion or sticks
flakes
deboned

18
Q

The viscera and gills are removed

A

Drawn or Dressed

19
Q

Marketed just as it came from catch

A

Whole or round

19
Q

Cut across the whole fish body, commonly half to a whole inch thick

A

Steaks

20
Q

MARKET FORMS OF SHELLFISH

A

Live
Shucked
Head-on shrimps & prawns
Headless shrimps or prawns
Imitation crabmeat
Processed fish and shellfish
Canned and bottled products

21
Q

Must have firm shells, intact heads, and smell seaweedy, or are odorless.

A

Fresh shrimps

22
Q

must have plenty of ink.

A

Fresh squids

23
Q

heavy for their size and are odorless or have a seaweedly smell.

A

Good quality fresh crabs

24
Q

(green when fresh) has a harder shell and is preferably bought alive.

A

Alimango

25
Q

(spotted blue when fresh) has a softer shell and does not have to be live when bought.

A

Alimasag

26
Q

dark blue when alive and turn dull red when boiled. Male lobsters have brighter colors and larger crawls. Females (hens) have broader tails and more tender flesh.

A

Lobsters

27
Q

are the fleshy, juicy products of plants that are seed containing. When ripe they are edible w/out cooking.

A

Fruits

28
Q

are plants or parts of plants such as roots, tubers, bulbs, stems, shoots, leaves, fruits & flowers used as raw or cooked.

A

Vegetables

29
Q

RICE Quality depends
on the following:

A

Variety
Length of storage
Grain size
Shape and color
Cleanliness and absence of dirt or foreign substances

30
Q

is capable of rising up to double the quantity.

A

Luma (old)

31
Q

most common form of table sugar
Ex. dextrose and table sugar

A

Crystalline (or granulated sugar)

31
Q

specially screened, uniformly fine–grained sugar for rapid solution

A

Superfine Sugar

32
Q

partially purified product of crystals varying from very light to very dark brown

A

Brown Sugar

32
Q

prepared by pressing wet sugar crystals into a loaf form, hardened and then cut into cubes or tablets

A

Lump Sugar

32
Q

coarsely granulated for decorative purposes

A

Sanding Sugar

32
Q

unrefined product separated from molasses; crystals are dark, coarse and sticky because they contain some molasses

A

Raw Brown Sugar (or moscovado sugar)

33
Q

machine–ground from granulated sucrose; small quantities of cornstarch are added to prevent caking

A

Powdered (or confectioner’s sugar)

34
Q

a crude form of sugar; sugar cane extract is evaporated into a brown syrup concentrate and molded in polished, small–halved coconut shells

A

Panutsa

34
Q

The types of breads:

A

Sliced loaf bread
Soft buns
Pan de sal

35
Q

sucrose crystal which is one step short of the complete refining process

A

Washed Sugar

36
Q

pungent or aromatic natural products of vegetable origin. Different parts of the plant are used.

A

SPICES

37
Q

used as flavoring:
Example: Bayleaf

A

HERBS

38
Q

Principles of Purchasing

A

Right Quality
Right Quantity
Right Time
Right Source
Right Price

39
Q

Materials should be suitable for their intended purpose

A

Right Quality

40
Q

Purchase the correct quantity of materials.

A

Right Quantity

41
Q

Timing of purchases is important.

A

Right Time

42
Q

Choose reliable suppliers

A

Right Source

43
Q

Consider cost-effectiveness.

A

Right Price

MEAL MANAGEMENT (3 decks)

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