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Decks in this class (31)
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
104
cards
Chapter 2: Food Microbiology
Microbial population show a chara...,
Little or no apparent growth for ...,
Microorganims are growing and div...
109
cards
Chapter 2: Chemical changes caused by microorganisms
Proteinsenzymes act on proteins t...,
Proteinsthe breakdown of protein ...,
Proteinsthe breakdown of protein ...
22
cards
Chapter 3: Food Preservation
Does not really preserve food in ...,
Name given to a group of compound...,
This temp can delay the spoilage ...
95
cards
Chapter 4: Foodservice Systems
Commercial foodservice operating ...,
Commercial foodservice operating ...,
Commercial foodservice operating ...
81
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 5: Foodservice Functions (1)
Detailed list of food items offer...,
Influences all facets of the food...,
The menu card is a powerful tool ...
83
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 ...
59
cards
Chapter 7: Cost Control (1)
Basic financial cost recordsfor f...,
Basic financial cost recordsprovi...,
Basic financial cost recordsincom...
5
cards
Chapter 8: Organization and Management - Theories of Mgmt
Theories of managementa group of ...,
The father of scientific management,
Pioneer of classical theory
75
cards
Chapter 8: Organization and Management (1)
Lines of authority are clearly dr...,
Line authorityoccurs thru the del...,
Line authority3 ways of dividing ...
44
cards
Chapter 8: Organization and Management - Functions of Mgmt
Involves developing in broad outl...,
A continuous process and required...,
Involves making some decisions ba...
14
cards
Chapter 9: Human Resource Management
Includes all the method of matchi...,
Indicates the number of workers n...,
Surveys the sources of labor supp...
48
cards
Chapter 10: Environmental Mgmt
Operating costs,
Energy conservation2 teams are re...,
Energy conservationpurpose of thi...
29
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
Chapter 13: International Cuisine (French, Chinese, English)
Frenchfood served in rich cream s...,
Frenchwith garnish of sauerkraut ...,
Frenchin the greek manner cooked ...
83
cards
Chapter 13: International Cuisine
Hungarianor goulashsavory stew of...,
Indiacurry dish that utilizes num...,
Indiaan accompaniment for curryot...
78
cards
Chapter 13: Philippine Cuisine
Preparation of either pork poultr...,
The presence of garlic while it i...,
In adobo the absence of pork fat ...
49
cards
Chapter 13: Regional Dishes
Northern region ilocos mt provinc...,
Northern region ilocos mt provinc...,
Northern region ilocos mt provinc...
46
cards
Chapter 13: Food Preparation and Cookery terms
Pickles and sat relished used in ...,
A fruit drink made by combining w...,
To add lemon juice kalamansi juic...
107
cards
Chapter 13: Food Preparation and Cookery terms (1)
Desert made with rich crust such ...,
To strip off the outside covering...,
Small fancy cakes
46
cards
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