Basic Foods and Institutional Management Long Exam

osmophilic

type of microorganism that will grow in orange marmalade

packaging

used to limit the migration of moisture into the product

oven spring

the increase in loaf volume during baking

emulsion

type of dispersion consisting of two immiscible liquids

reduction

culinary term which means to allow the evaporation of a liquid for a more concentrated sauce

lecithin

emulsifying agent in egg yolk

benzopyrene

potential carcinogen formed on charcoal-broiled meat

homogenyzed milk

milk which undergoes a mechanical process in order to break up fat globules and prevent them from coalescing

dehydration

when moisture removal is achieved by utilizing a chamber where heat and humidity are controlled, this process is known as:

reorder point

level in which the stock on hand is depleted before additional orders are placed

organizational

which of the ff is not one of the interlocking and interrelated roles of managers? (informational, interpersonal, organizational, decisional)

hood

a device for collecting heat, smoke, steam, and grease vapors

tartar

salad dressing made of mayonnaise, chopped capers, and gherkins

none of the above

the following are equipment used in sensory evaluation, EXCEPT? (viscosimeter, refractometer, salometer, non of the above)

formation of viscous, sticky material like slime

ropiness refers particularly to spoilage of bread characterized by:

fermented product

burong talangka is an example of:

changes green to olive green

effect of acid on chlorophyll

pirurutong

dark purple-colored rice used in puto bumbong

increasing boiling point

addition of salt or sugar to a liquid will affect boiling point by:

yogurt

produced by fermentation involving lactic acid and bacteria

argentina

wine producing countries considered to be “old world” wine region

RA 10611

an act to strengthen food safety regulatory system in the country

acidic

pasteurization is applied in processing foods that are generally:

bread flour

flour with the highest protein content

water

hygroscopy is property associated with

all of the above

coriander is also? (cilantro, wansoy, all of the above, none of the above)

tripe

“callos” is usually made from

anthoxanthin

pigment usually for the white color of fruits and vegetables

mise en place

french word that means “everything in place”

porter ale

dark beer with heavy foam and bitter flavor

salaries of the manager

example of fixed cost: (wages of the waiters and service personnel, salaries of the manager, wages of kitchen and dining staff, all of the above)

true solution

sugar dissolved in water to form a syrup

volatile acids

the flavor and aroma of fruits and veggies are due to:

caviar

salted fish roe especially of sturgeon or cod

escherichia coli

microorganism commonly associated with fecal contamination

nitrosomyoglobin

in curing, the desirable pink color is due to:

retrogradation

process that causes drying and hardening of cooked starch

shrimp

“suahe’ and “sugpo” are types of?

line and staff type

type of organization appliacble to a growing organization, with diversified responsibilities, in need of coordinators and specialists to assist

conceptual

skill that is most essential for top level management

nicholas appert

the father of canning

acid

inversion of sucrose can be facilitated by adding

coffee

“drip” is a method of making what?

margarita

tequila-based cocktail with lime juice and triple sec

executive chef

head of the kitchen brigade system

carbon dioxide

the fizz or bubbles in sparkling water is attributed to

hors d’oeuvres

assorted appetizers taken before the main dishes

canape

appetizer made of fried or toasted bread spread with anchovies or other small savory foods

antioxidants

vit C, vit E, BHA and BHT, and sulfites are all:

tetra pack drinking boxes

an example of aseptic packaging

both sentences are correct

which sentence is correct:
sentence a: the last stage in dough fermentation is poofing
sentence b: poofing allows more CO2 to be formed in the dough

sentence a is correct

which sentence is correct:
sentence a: hydrogenation prevents oxidative rancidity
sentence b: oxiadtive rancidity is more prone in oils with high saturated fatty acids

sentence a is correct

which sentence is correct:
sentence a: in traditional ice cream making, salt is added to ice in the “garapinyera” during the feezing of ice cream mixture
sentence b: the addition of salt to ice prevents the melting of ice, thus, ensuring quick freezing

sentence b is correct

which sentence is correct:
sentence a: during rigor mortis, actomyosin dissociates to actin and myosin resulting in tough meat
sentence b: rigor mortis is stiffening of the muscle

both sentences are correct

which sentence is correct:
sentence a: in native cheese making, milk may be coagulated with the enzyme rennet
sentence b: in native cheese making, vinegar may be used to curdle milk

loin

odd one out:
loin, round, rump, chuck

etag

the PH abundant use of rice is reflected on its wide selection of rice-based desserts. examples of rice-based delicacies incle the following except:
tibok-tibok, kalamay, etag, puto calasiao

both sentences are correct

which sentence is correct:
the similarities in food culture between southern PH, malaysia, and indonesia are attributed to common religion. the similarity in food culture between the PH and latin america is the history of colonization.

vietnamese

considered as the healthies among cuisines of SEA because of the use of profusion of green leafy veg, bean sprouts, nuts, fresh hers and lea meat

tiula itum

a known tausug dish. also called the “black soup” because of its color, it is served hot and spicy, made from beef or chicken, flavored with ginger, turmeric, and burned coconut meat

acerobacter

genus with species capable of oxidizing ethanol to acetic acid

clostridium botulinum

known as the most heat resistant spore former found in food

all of the above

black discoloration in canned products may be caused by:
bacillus nigrificans, iron sulfide formation, hard water containing minerals, all of the above)

botulism

foodborne illness caused by a neurotoxin found in food

destruction of coxiella burneti

basis of pasteurization time and temperature

listeria monocytogenes

a psychrotrophic foodborned pathogen

low acid food

the pH of chili garlic is 6.0, so it is considered a?

hygiene

refers to the behaviours that can lead to good health and improve cleanliness

both sentences are correct

which sentence is correct:
sentence a: a crustacean releases the pigment astaxanthin which gives it orange color when cooked
sentence b: this is due to the breakdown of the ovoverdin-asthaxanthin complex during cooking

both sentences are incorrect

which sentence is correct:
sentence a: shortening impedes gluten development
sentence b: impeding gluten development would result in flaky products

commissary system

among the advantages of this food service system are the savings from large volume purchasing, reduced labor duplications, and effective quality control from having only one kitchen that delivers to satellite units

theory X

leadership theory taht sets an assumption that employees have an inherent dislike of work and will avoid it if possible

par stock system

an inventory system where stocks are maintained at a certain level each time an order is placed regardless of the amount on hand and the time of order

packaging

the ff are functional subsystems of a traditional food service operation except:
production, storage and inventory, packaging, sanitation and maintenance

source reduction

in resource conservation, this term applies to the consideration of the design and manufactuer of products and packaging with minimum toxic content and volume of material and its longevity

food production

the transformation of raw or processed foods into an acceptable finished product

climacteric

what do you call it when fruits continue to ripen after harvesting (ex: banana)

crystal clear eyes, bright colored gills, whole fins, resilient flesh

desirable characteristics of fish

expiration

last date on which the product should be used

use less - 1 tsp dried

you have only dried ground herb available, but the recipe calls for 1 tbsp fresh herb. how will you substitute dried for fresh

forecasting

a prediction of food needs for a day or other specific period or time

2.5

if the current yield of a recipe is 8 servings and the desired yield is 20 servings, what is the recipe conversion factor?

cause botulism

when purchasing canned goods, a bulging end is an indication that the product may:

prague powder

an example of curing salt

conduction

heat transfer which involves the progressive transfer of heat from the source to the pan to the food is called:

ethylene

gas that causes fruit to ripen

carrageenan

ingredient in chocolate milk that comes from seaweed

syneresis

the process by which a liquid is separated from a gel, is known as:

tannins

the astringent taste of certain fruits is due to their high content of:

pancit canton

egg noodles made from flour, duck eggs, salt and soda

allow volatilization of sulfur compounds

strong flavoured veggies like cabbage and radish should be cooked in an uncovered cooking vessel to:

poor packing resulting in misture loss

freezer burn results from:

kills or removes all forms of microbial life

sterilization is a process by which:

bacterial growth

sliminess and color change are signs of spoilage due to:

candling

a process of checking the interior quality of eggs

an inserted knife comess out clean

a cake is done if:

sugar is added too early

in cooking fibrous fruits like langka or beans in sugar syrup, tough product is obtained if:

input

element of the foodservice system that refers to the resources needed to be able to achieve the objectives of the organization

russian

in this style of table service, all food are prepared and portioned in the kitchen and attractively arranged on serving platters. food is served to individual plates using cutleries.

edible portion (EP)

food in its raw state, minus that which is discarded (bones, fat, skins, and'/or seeds)