Product Development (32%) Flashcards
What are the top 8 allergens listed by the FDA?
Milk
Eggs
Fish
Crustaceans
Tree Nuts
Peanuts
Wheat
Soybeans
What are hidden sources of wheat in food?
Glucose, soy sauce and some modified food starches
What are hidden sources of egg in food?
the toppings of specialty drinks or included in pasta or made on the same equipment as products with eggs
Why is a knowledge of allergens is critical when developing a food product or serving a meal
It is the responsibility of every chef and food service worker to protect guests from allergic reactions through direct contact or cross-contamination
In a restaurant, what are the control measures for allergens
Allergen training for staff with known substitutions and separation of preparation and equipment in the kitchen (sometime purple colored knives, cutting board, etc.) with thorough cleaning between uses. Washing hands and changing gloves, cook the allergen free meal first and keep it covered and away from the other food
Compare the distinction between a food allergy and intolerance/sensitivity
Food allergy is a reaction to the protein in the food and it engages an immune response
Food intolerance and sensitivity is an abnormal response to a food or additive, where the body can’t digest certain components but its not life theatening
What are the allergen labeling requirements for food products according to the Food Allergen Labeling and consumer protection act (FLACPA)
requires food manufacturers to label food products that contain or share equipment with a top 8 allergen. The type of tree nut, fish and crustacean must be declared.
What is the new product implementation process?
The process is broken
What is a main reason for failed product launches?
Product launches are notorious to fail due to not meeting customer and consumer expectations for value, performance (flavor, texture, eating quality) and/or convenience.
Explain how consumers, market and culinary insights combine to identify opportunity areas for creation of new products
a. Used to identify the need that possibly new products can fill. Want to ensure they product will be appealing to the audience once the product is commercialized.
b. Set clear Explain why it is important to understand the critical attributes of a gold standard that the commercialized product must have and which attributes can be compromised
c. Hierarchy of priority in decision making is important, the team must agree upon what can and cannot be compromised on
Explain the value of working within a cross-functional team when creating and commercializing the gold standard
Different perspectives and focuses to ensure the product is staying on track
Based on the gold standard for product development, what are established clear concept components?
i. A clear objection
ii. The marketing rationale (problems and solutions)
iii. Product and process characteristics
iv. Initial feasibility analyses (such as equipment and resources needs, launch timing, shelf-life requirement and food quality and safety issues)
v. Manufacturing and distribution considerations
Financial and cost targets
What are the teams that are members of the product development team?
Project Manager, Product Developer, Consumer Insights, Packaging, Commercialization, Regulatory
What is the role of the Project Manager in the product development team?
Communicate and uphold the project’s objectives and to keep the team members on strategy and on time
What is the role of the Product Developer in the product development team?
Primary responsibility for the development of the actual food prototypes. Can be a chef or food technologist
What is the role of the Consumer Insights Team in the product development team?
Consumer research, good to understand the need of the product to determine the success and to not spend money on a project that fails
What is the role of the Packaging team in the product development team?
May be a designer, engineer or a supply or sourcing specialist, with the responsibility to assure that the chosen packaging supports the requirements of the processing parameters, shelf life, safety, distribution and marketing of the product.
What is the role of the Commercialization team in the product development team?
at least 1 member needs to responsible for making sure that the concept is feasible from a food safety, sensory quality, economic and manufacturability perspective. This person needs to be heavily involved in the beginning phases. Team also responsible for identifying appropriate manufacturing processes and then finding the facilities and equipment required.
What is the role of the Regulatory team in the product development team?
responsible for accurate naming and labeling of the product including creating the nutrition facts panel and ingredient declaration.
Explain the origin, implementation and purpose of HACCP
Hazard Analysis Critical Control Point
Developed when there was a need to control contaminants. *Jack in the Box incident
What are the 7 principles of HACCP
i. Conduct a hazard analysis
ii. Identify Critical Control Points
iii. Establish Critical limits for each CCP
iv. Establish CCP requirements
v. Establish Corrective Actions
vi. Establish record-keeping procedures
vii. Establish procedures for verifying the HACCP system is working as intended
How do you define and recognize a CCP
Critical Control Points- a step in the process where a contamination is likely to occur and can be controlled
How are food safety principles implemented in a kitchens walk-in coolers?
i. Top shelf- ready-to-eat and cooked foods
ii. Second shelf- cooked meats, fish and poultry, such as cold cuts
iii. Third shelf- raw fish, seafood and shell eggs
iv. Fourth shelf- raw whole cuts of beef, pork and veal
v. Newt to lowest- raw ground meat and ground fish
vi. Bottom shelf- raw, whole and ground poultry
How is cross contamination reduced in the kitchen?
i. Personal cleanliness
ii. Dish and equipment cleanliness
iii. Proper food storage
iv. Food labeling
v. Pest management
What are the food groups for food safety process analysis
I- Not heat treated, not shelf stable (raw)
II- Not fully cooked, with inhibitors to make shelf stable
III- Fully cooked, not shelf stable
IV- Fully cooked, with inhibitors to make shelf stable
V- Commercially sterile, shelf stable
Explain how microbial growth and spoilage occurs in food
Microbial growth and spoilage occurs when there is the right environment for the organisms and that the organisms is present. Environments that are friendly to organisms include moisture, temperature, pH, oxygen, etc.
What are the 4 major foodborne microorganisms?
Bacteria- fresh, raw, packaged food
Parasites- live in host (animals, poultry, fish, shellfish and humans) or water source
Viruses- lying on any food or food contact surface (water source, fecal contamination)
Fungi- molds and yeast
Explain the organic labeling claim
produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge; bioengineering or ionizing radiation. Before product can be labeled “organic” a Government- approved certifier inspects the farm where food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.
Explain the natural labeling claim
foods can’t contain additives or preservatives however they may contain ingredients that are genetically modified or even grown with pesticides. They claims or not governed
Explain the all-natural labeling claim
Minimally processes no artificial ingredients, not regulated
Defend First-in, First-out (FIFO) storage procedure for various types of kitchen/lab ingredients
FIFO is critical for the safety and quality of ingredients. If the last in first out is used, there will be ingredients that are past their shelf life, reducing quality and potentially causing issue with microorganisms. In the long run FIFO will reduce overhead as it will save from throwaway costs.
What is a parstock system in a kitchen?
Standard amount of prepared items a restaurant should have on hand before each meal day.
i. Ideal par amount is the number of guests expected times the average percentage of customers who order each item (based on historical data).
ii. Par requirements will be determined for each station
What do parstock prep lists include?
i. Menu item and elements for the dish
ii. # on hand
iii. Slow Par number
iv. Busy par number
v. Amount to prep
vi. Closing amount
What is the appropriate ingredient to used when making a low-sodium product?
potassium- chloride, reduce salt used and salty ingredients. Increase flavor using fresh herbs, acids, spices, sweet or hot peppers, onion or garlic or develop flavor in the cooking method (grilling, roasting, smoking or poaching).
What ingredients can be used when making a low-sugar product?
i. Natural Sweeteners- honey, agave, date, maple syrup
ii. Artificial Sweeteners- saccharin ( sweet’N low), aspartame (equal) can’t be cooked, sucralose (splenda) can’t be used for baking, rebaudioside A (stevia) can be heated or frozen without loss of flavor.
iii. Natural Sources of Sweet
1) Ripe fresh fruits, berries, dates and dried fruits add natural sweetness to sauces, stews, salads, marinades and glazes.
2) Agave, maple and honey watch-out they will add their own flavor to the dish and not just sweetness
What adjustments can be made for low-fat diets?
i. Low-fat or fat-free dairy substitutes (milk, cream cheese, sour cream and yogurt)
1) Lactose intolerant- don’t have the enzyme to break down the milk sugar
2) Dairy allergy- allergic to the casein protein
ii. Reduce the fat amount in the dish
iii. Adjust cooking method; broiling, grilling, baking, poaching and steaming reduces the need for fat
iv. Cook with lean cuts or remove the skin
v. Replace saturated fats with monounsaturated fats (olive oil, canola oil, sunflower oil, and avocados)
vi. Nut oils can be used but offer their own flavor and allergy concern
vii. For eggs, two large egg whites can substitute for 1 whole egg
Use meringues in pastry items
What adjustments can be made for dairy-free diets?
i. Vegetable fats for butter replacement
ii. Soy-based products for yogurt, ice cream, liquid milk and cheese
iii. Use vegetarian or vegan cheeses
iv. Some lactose-intolerant customers can eat goat’s or sheep milk/cheese but don’t assume
What adjustments can be made for gluten-free?
i. Commercially available baking flour blends
ii. Flour made from: arrowroot, buckwheat, coconut, corn, potato, rice, tapioca, soy, amaranth beans (chickpeas), flax meal, millet, quinoa, sorghum, and ground nuts
iii. Gluten hides in many prepared foods, such ingredients include malt, brewer’s yeast, panko bread crumbs, semolina, wheat varieties such as einkorn, farro and spelt
iv. Rice floor noodles for pasta
v. Arrowroot for thickening instead of a traditional roux
vi. Breading with almond flour, cornmeal or coconut flour
vii. Mashed root vegetables instead of pasta or rice
vii. Use polenta for pizzas or tartlets
