Study Guide For Test 1
Study Guide For Test 1 HTM 150
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This 4 page Test Prep (MCAT, SAT...) was uploaded by Amy Lipinski on Sunday February 1, 2015. The Test Prep (MCAT, SAT...) belongs to HTM 150 at University of Massachusetts taught by Linda Kinney in Spring2015. Since its upload, it has received 155 views. For similar materials see Food Production in Hospitality at University of Massachusetts.
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Date Created: 02/01/15
Test 1 Wiki Study Guide I Measurements Make No Wiki Entry gt Know the Measurement equivalents and abbreviations gt Use your Flash cards and the measurement quiz to study II Equipment Identi cation Make No Wiki Entry gt Be prepared to identify and know the purpose of all equipment on the list of Basic Commercial Equipment in the Lab 1 Orientation chapter of the manual gt Use the textbook equipment PowerPoint presentations in Moodle and your notes on the Orientation Worksheet to study this topic IHSanta on Terms Cross Contamination when hazardous microorganisms are transferred to a food from another foodsurface Ready To Eat Foods foods that do not need further cooking to be served Study Questions 1 Describe steps to prevent foodborne illness in the following areas a Personal hygiene wash hands b Food handling do not touch readytoeat foods with bare hands use barrier c Storage putting foods in proper food storage order prevents cross contamination in the fridge d Cleaning procedures clean and sanitize cutting board knife surfaces 2 What are the characteristics of potentially hazardous foods What foods speci cally are potentially hazardous gt a protein source readily available moisture and time are the three conditions necessary for bacteria growth meats poultry seafood tofu dairy products and cooked rice beans pasta and sliced melons sprouts and garlicoil mixtures 3 What is the fourhour rule gt the longest cumulative time foods can remain in the quotdanger zonequot 41135 before being considered adulterated and unrecoverable 4 In order from TOP to BOTTOM describe what should be stored on each level of a refrigerator ready to eat foods raw seafood raw whole meats raw ground meats raw poultry 5 What internal temperatures should the following foods be heated to when cooking a Hamburger patty 160 degrees F b Prime rib roast 145 degrees F c Fried chicken 165 degrees F d Grilled salmon steak 145 degrees F IV Meat Identi cation and Fabrication Terms Cryovac food packaging brand Natural Seams Muscle seams that act as a roadmap to de ne speci c cuts Makes it possible to cut across the grain and easily trim out any tissue or fat Portion Control Cuts Additional butchering after primal and subprimal cuts that prepare steaks chops roasts or ground meat Silverskin The tough connective tissue that surrounds certain muscles Does not dissolve when cooked and must be removed prior to cooking Study Questions 1 Describe the proper procedure for storing meats gt Wrapped and stored under refrigeration 2 Give two examples of SUBPRIMAL cuts found in each of the following PRIMAL cuts of beef a Round hind shank and shank stew b Loin short loin and ank steak c Rib short loin and portion cut short ribs d Chuck top blade and shoulder stew 3 How is the purpose of inspection different then grading What are the criteria for grading meat What are the grades for beef gt Inspections are required at the slaughterhouse and after butchering Grading is not required The criteria are carcass shape ratio of fat to lean ratio of meat to bone color and marbling of lean esh ln beef only small amount of meat produced is graded prime In addition to the terms and study questions in this Wiki review the information covered in your Lecture Team Exercise Meat Identi cation V Fish Identi cation and Fabrication Terms Beard Unlike clams and oysters mussels often have a dark shaggy quotbeardquot which is removed before cooking Belly burn when the viscera guts are left in the sh too long resulting in acid that burns the sh Pin Bones needlelike quot oatingquot bones that are hard to remove because they are not attached to the main skeleton of the sh Roe sh or shell sh eggs Shucking the removal of a mollusk39s meat from its shell Tomalley digestive gland of lobster which turns green when cooked Study Questions 1 How often should fresh sh be drained and reiced gt Fish should be drained as soon as it sits in a pool of melted ice and it should be re iced everyday to keep its freshness and quality 2 How are live CRABS and CLAMS stored gt Live shell sh such as crabs lobsters or clams should be packed in seaweed or damp paper upon delivery If lobster tanks are not available they can be stored in their shipping containers or in perforated pans at 39 to 45 degrees Fahrenheit until they are ready to be prepared Do not let lobsters or crabs come in contact with fresh water because it will kill them 3 Brie y describe the following categories of sh and shell sh Give a few common examples of each Round sh have one eye on each side and a middle backbone with one llet on each side Flat sh have backbone that runs through the center of sh with two upper llets and two lower llets both eyes are on the same side of head Nonbony sh have cartilage rather than bones Univalves single shelled mollusks any invertebrate animals with soft unsegmented bodies usually enclosed in a hard shell Bivalves mollusks with two shells joined by a hinge Crustaceans hardshelled anthropods with jointed exterior skeletons or shells Cephalopods marine creatures whose tentacles and arms are directly attached to their heads like squids and octopus 4 Brie y describe the following market forms of sh Whole Fish sh that is completely intact referred to as quotin the roundquot Dressed Fish visceraguts scales gills and ns are removed the head may or may not have been removed Also known as pandressedtypically used for a single serving Drawn Fish only the visceraguts are removed head ns and scales are still intact Steaks a portionsized cross section cut of a dressed sh from large sh such as tuna or sword sh Fillets a boneless piece of sh that is removed from either side of the backbone skin may or may not be removed before cooking it is important to specify pinbone out when buying llets from purveyors In addition to the terms and study questions in this Wiki review the information covered in your Lecture Team Exercise Fish Inspection VI Baking Terms Caramelization the process of browning sugar in the presence of heat occurs between 320 360 degrees F Gluten a protein presence in wheat our that develops through dehydration and mixing to form elastic strands that build structure and aid in leavening Quickbreads require chemical leavener and liquid fat use straight mix method Study Questions 1 Name the categories for baking ingredients and their functions Stabilizer added to emulsion to prevent separation a protein or plant product egg yolks cream mustard Lique er Sweeteners that add avor and make baked goods more moist and tender and provide longer shelf life Leavener any ingredient or process that produces gas and causes the rising in baked goods can be chemicalbaking powder physical folding in air whipping biological yeast 2 What are the three categories of leaveners Give examples of leaveners for each category How does each type work to leaven a batter or dough quotCategories Examples How Chemical Baking Powder Interacts with an acid to leaven batter or Baking Soda dough requires moisture and acid or moisture and heat Physical I Using Air Folding Incorporates steam produced when liquids Whipping in batter or dough are heated causing the layers to separate and rise Biological Yeast carbondioxide gas lightens dough for exture 3 Describe the texture of the following two products after baking II IIBaked product s texture Product A The shortener has been completely The baked goods are tender and worked into the dough moist Product B The shortener has not been completelyll The baked goods are rough and dry worked into the dough 4 Indicate the mixin method used for the followin baked oods duct ixin Method und cake Creamin Method vers Strai ht Mix er cake Two Sta e Method LFeeds on sugars and produces alcohol and enoise Foamin Method el food Foamin Method hiffon Foamin Method la biscuits Rubbed Dou h Method Lady ngers Foaming Method IScones II Rubbed Dough Method II In addition to the terms and study q estions in this Wiki review the information covered in your Lecture Team Exercise Baking Mise en Place and Baking Mixing Methods
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