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Decks in this class (17)
Chapter 1: Basic Foods
Measurement of physical and chemi...,
Measurement of the characteristic...,
Designed to determine whether det...
152
cards
Chapter 1: Basic Foods (1)
Meats with more _____ are less te...,
Lesser elastin in meats is found ...,
Aging temp humidity and time
168
cards
Chapter 1: Basic Foods (2)
Composition egg proteinaccounts f...,
Accounst,
Composition egg proteinaccounts f...
155
cards
Chapter 1: Basic Foods (3)
A frozen product that contains mi...,
Percentage of butter fat in ice c...,
High quality ice cream has how ma...
161
cards
Chapter 1: Basic Foods (4)
Structure of grains8 of the kerne...,
Structure of grains85 of the kern...,
Structure of grains3 of the kerne...
125
cards
Chapter 1: Basic Foods (5)
More amylopectin waxy more _____ ...,
Decreases thickening elevates gel...,
Decrease thickening
150
cards
Chapter 1: Basic Foods (6)
End point of baking,
Stiff dough made with flour short...,
Pastry ingredientsflour used for ...
171
cards
Chapter 1: Basic Foods (7)
Beer market formsdark beer strong...,
Beer market formspale light and e...,
Beer market formsdark colored beer
18
cards
Chapter 2: Food Microbiology
Microbial population show a chara...,
Little or no apparent growth for ...,
Microorganims are growing and div...
81
cards
Chapter 3: Food Preservation
Does not really preserve food in ...,
Name given to a group of compound...,
This temp can delay the spoilage ...
54
cards
Chapter 4: Foodservice Systems
Commercial foodservice operating ...,
Commercial foodservice operating ...,
Commercial foodservice operating ...
64
cards
Chapter 5: Foodservice Functions
Involves oral negotiation and are...,
The quantity and quality of an it...,
Used when there is an extreme nee...
102
cards
Chapter 6: Food Service Facilities and Design
Architecture plan of space on one...,
Detailed floor plan showing arran...,
Visual composition of arrangement...
98
cards
Chapter 7: Cost Control
As a management function deals wi...,
A process of making actual costs ...,
Defined as the prediction of the ...
54
cards
Chapter 9: Human Resource Management
Includes all the method of matchi...,
Indicates the number of workers n...,
Surveys the sources of labor supp...
11
cards
Chapter 11: Food Regulations
Description intended to inform th...,
2 components of nutrition labeling,
Declaration of nutrients can be e...
59
cards
Chapter 12: Food Safety and Sanitation
Dry storage temp and humidity,
Store food at least _____ off the...,
Methods of thawing of food 3
43
cards
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FFSS
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