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Food Service > Production > Flashcards

Production Flashcards

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Gourmet Food flashcards
0
Q

Moist heat

A

Boil, simmer, poach, steam, braise

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1
Q

LEED

A

Leadership in Environmental and Energy Design

Promotes design and construction practices that minimize the negative environmental impacts of buildings and improves the internal environments of buildings for their occupants (certified, silver, gold, and platinum)

Earn points in: sustainable sites, water efficiency, energy and atmosphere, materials and resources, and indoor environmental quality

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2
Q

Dry heat methods

A

Roast/bake, barbecue, broil, pan-broil, grill, sear

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3
Q

Cooking with fat

A

Sauté, deep fry, pan fry, stir fry

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4
Q

Equipment electrical specs

A

Voltage, watts, type of current

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5
Q

Equipment gas specs

A

BTU British thermal hnit

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6
Q

Equipment steam specs

A

PSI, pounds per square inch

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7
Q

National sanitation foundation (NSF)

A

Voluntary participation
Complies with food safety and sanitation standards
Equipment is of acceptable design, materials, construction, performance
Rounded tightly sealed corners and edges, surfaces are smooth and free if crevices, easy to clean

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8
Q

Underwriters Laboratories (UL)

A

Voluntary participation

Safety of electrical equipment

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9
Q

Stainless steel

A

Durable, wears well

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10
Q

Gauge

A

Measures weight; lower the gauge, the stronger the metal; want metal lighter than 16 gauge

Stainless steel 10-14 gauge

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11
Q

Finish of metals

A

Numbered 1-7; higher numbers, higher polish or finish (luster)

4 grind - table tops, counters

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12
Q

Aluminum

A

Strong, light weight

Used for mobile equipment, storage cabinets

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13
Q

Deck ovens

A

Pizza ovens, stacked to save space so you can have high production in limited space; not energy efficient; dry heat

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14
Q

Convection oven

A

Fan for circulation; even heat distribution; more quantity at a lower temp; takes less time (10-15%)

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15
Q

Rotary, reel, revolving tray

A

Food is in motion while in the oven, large volume baking now also used for meat cookery

16
Q

Combi ovens

A

Combination of three cooking methods: steam, hot air, and combi cooking which melds hot air with superheated steam; moisture maintains flavor and nutrients; hot air speeds up cooking (40% faster than convection ovens)

At low heat settings, combi ovens can replace holding units, proofers, or slow cookers

17
Q

Steam cooking

A

More energy efficient than electrical or gas; may be direct steam or self generated; reaches 212F; measured in PSI

18
Q

Large batch compartment steamers

A

5-8 PSI, cooking foods quickly in large quantities: potatoes, root veggies (100 in 35 min) and other vegetables cooked in 5-10 mins

19
Q

High pressure steamer

A

15 PSI, jet steamer bc fast and good for batch cooking, especially veggies; reduces long holding periods so better quality, uninformed cooking, fewer leftovers, located next to serving line

20
Q

No pressure convection oven

A

Compact; can handle large quantities, steam enters at 212f and is connected or circulated continuously over the food

21
Q

Steam Jacketed Kettle

A

Dry heat, not steam cooked, inner shell where water circulated which takes it to a higher temperature

Uses convection and radiation, need water source nearby, energy efficient

22
Q

Tilting skillet

A

Fry pan, braising pan, kettle steamer, oven, very versatile

23
Q

Deep fat fryers

A

Recovery time - how quickly it returns to proper temp after a batch food has been cooked, fry under pressure to decrease cooking time, stainless steel inside and out

24
Q

Energy Star

A

Voluntary partnership that promotes energy efficiency in buildings and homes ; orgs follow a proven, cost efficient strategy to save money by reducing total energy consumption of their buildings

Can display an energy star logo in their buildings and can benchmark their operations with others

25
Q

Conserving water

A

Don’t leave faucets running, thaw foods in refrigerator, wash produce in sinks of water, low volume spray nozzles, use water from steam tables to wash floors, reuse water where possible

26
Q

Energy management

A

Track utility costs and monitor equipment use. Monitor and control energy used for lighting, heating, ventilating, and air conditioning

27
Q

Conduction

A

Transfer of heat through direct contact of one object or substance with another

28
Q

Convection

A

Movement of heat by the movement of liquid or vapor

29
Q

Radiation

A

Generation of heat energy by wave action within an object

30
Q

Induction

A

Use of electrical magnetic fields to excite the molecules of metal cooking surfaces

31
Q

Production scheduling

A

Time sequencing of events required by the production subsystem to produce a meal

32
Q

Production schedule

A

Written plan for production for a specific date and/or meal

Food Service (9 decks)

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