Transcript Prostart II
Prostart II Test Review 6 Essential Nutrients Nutrient Function Carbohydrates Energy Lipids (fat) Carry vitamins, reserve energy Protein Build and repair body tissue Vitamins Regulate metabolic processes Minerals Growth, maintenance of body Water Regulate body temperature, keep you hydrated Complex Carbohydrates Oatmeal, bread, rice, beans Lipids Carry vitamins, regulate body temperature, reserve energy, cushion organs Baking soda destroys vitamins in vegetables Egg Storage 45 degrees Loose Salad greens 41 degrees F Curly Endive Also known as Frisee 4 parts of a salad Part purpose Base Layer of salad greens Body Main ingredient, mix of veggies, fruit or meat Dressing Add flavor, holds salad together Garnish Enhance appearance Cleaning Salad Greens Remove outer leaves Rinse Store loose greens with dampened paper towels in the fridge Lemon juice and water Prevents discoloration Distilled vinegar Neutral flavor USDA Agency responsible for inspecting meat in the United States Food Additives Enhance flavor, color, texture Extends shelf life Sifting Adds air, remove lumps Formula A standardized recipe in baking Leaveners Allows batter or dough to rise Strengtheners Flour Eggs Examples of lean dough French bread Italian Bread Main purpose of bread in a sandwich Adds bulk Quality specifications for fresh foods The variances of fresh food available due to seasonality, availability and degree of freshness creates these challenges What are the criteria for rejecting a delivery of fresh poultry? Color Texture Stickiness under the wings Odor Temperature Freezer Burn Receiving fresh shellfsih Must be alive Shellfish Seafood that has a hard outer casing but does not have bones or a skeletal system Storing in the cooler Ready to eat food Seafood Whole cuts of meat Ground meat White meat Low in calories and fat content Dark vs. white meat Differing amounts of fat and flavor Ground Turkey can be substituted for what meat product? Ground Beef Choose this! Not this Squab A young pigeon Prime Highest quality grade of beef What raw fruit prevent gelatin from setting up? Papaya Pineapple Brewing Coffee Use fresh, cold water heated to 195-200 degrees Baked custard Tough and weepy if it is baked to fast at to high a temperature Iron Content Increases when cooking mea tin an iron pan with tomato sauce Pooled eggs Eggs that are cracked open and combined in a container Lacto Vegetarians Avoid Eggs Vegan Strictest diet, do not eat any meat, diary products, or products of animal origin They do eat grains and nuts Chickpeas Main ingredient in hummus Basic Parts of Cheese 1. Water 2. Fat 3. Protein Why is the menu so important? It is the primary sales tool in a foodservice operation. Du Jour Daily Specials California Menu Style A menu which offers breakfast, lunch and dinner at any time of the day Fixed Menu Same menu everyday Cyclical Menu Menu items change and rotate after a certain period of time Prix Fixe Menu A multiple course meal at one set price Sales Promotion Offering 2 for one appetizer every Friday Direct Marketing Emailing information to college students about the coffee shop on campus Target marketing The goal is make a focus appeal to a distinct group of customers Target market for Justin Beiber is teenage girls Sales Volume The number of times a menu item is sold in a particular time period How do you calculate menu items using the food percentage method Item food cost/ food cost percentage Math problem Food sales $100,000.00 Spends $30,000.00 /month on food How would an item costing $3.12 to make be priced? $3.12/.30= $10.40 Non controllable Costs Insurance Electricity Mortgage Repurposing Food Reusing food after it was on a customers table, but not touched is still unacceptable Limiting Garbage Making a bulk purchase to reduce the number of containers is not acceptable Renewable Energy Water and wind that can be used over and over again Why should you completely fill a dishwasher? To be energy conscious Energy Efficient Reduce water usage Brownfield Site A pollute, abandoned building or site which can be cleaned up and repurposed for commercial use Production Sheet All menu items that a chef will prepare on a given day are listed Breakfast Banquet Dinner 24 Blueberry Muffins 140 Chicken Cordon Bleu 24 Fruit Plates 140 Mini Cheesecakes A sales history shows what? Number of portions of every item sold on a menu for a given time period Channel of distribution Wholesales, supplies and distributors are called intermediaries Who are the primary resources in the distribution channel? Farmers and ranchers Profit & Loss Report Lists sales and costs Purpose – determine costs that have gotten out of line, judging an operations efficiency, make basic management decisions Who uses the formal purchasing process method? Hotels, large restaurants, chains Make or buy analysis Can employees consistently make the product? SWOT Strengths Weaknesses Opportunities Threats Purpose is to understand a business’s current state and opportunities Tamales From central America, are steamed after being wrapped in banana leaves Mole’ Slow-cooked sauce with complex flavors from Mexico Italian Cuisine Cook with butter and olive oil Southwestern Cuisine Pine nuts, beans, corn, prickly pears Jamaica Meat seasoned with a spicy dry rub called jerked Midwest Cuisine Meat and potatoes-comfort food Asian Cuisine Chinese red cooking uses the method stewing New England-Boiled Dinner Corned beef brisket-boiled potatoes and cabbage Spanish Government bans The imitation of these two dishes: Jamon iberico Pimenton de la Vera Mozzarella di Buffala Made from the milk of Water buffalo Moussaka Eggplant and lamb Pacific Rim Asian fusion Popular dessert is Marionberry cobbler Tagine The cooking vessel and Moroccan stew Churrasco Brazilian Cuisine with savory and spicy roasted meats and tropical fruits Cassoulet Beans & meat As Purchased -AP The price of food purchased before any waste or trim is removed Capital Assets in a company Monies Furniture Equipment Etc. Bavarian Cream A dessert filling made of vanilla sauce, gelatin and whipped cream Du Jour Daily Specials Foie Gras From France Engorged liver of duck Fumet A rich fish stock made with wine Kickback A reward from a vendor to get or keep your business, can be cash, gift cards, coupons etc. Medallions Small, tender, boneless cuts of meat Opening Inventory The physical inventory at the beginning of a given period of time Overfishing When seafood species are caught at a faster rate than they can reproduce Operation Budget Financial plan of an operation for a specific period of time Par Stock The ideal amount of inventory that an operation should have Plowhorse A menu item that is less profitable but very popular Ex: French Dip vs Tomato Soup phytochemicals Aids the body in fighting and preventing disease Polyunsaturated Fats Fats coming from plant sources Sesame oil, soy beans, corn, sunflower Saturated Fats Fats which come from meat sources Standard Portion cost The exact amount that one serving costs when prepared using a standard recipe Sustainability When you meet current resource needs and bills, while maintaining the ability to meet future needs Truss To tie legs and wings to the body of a bird such as a turkey What are the temperatures of the danger zone? 41-135