Hospitality 2603 Test 3

hard to pass on security losses to the consumer, public is more security conscious, insurance costs, unfavorable publicity

4 factors of security

Backdoor selling

People come to your back door and try to sell you something

padding the invoices

changing the prices is also called

Kickbacks

If you buy an item we will give you something else for free

3-8

What percent of inventory is lost due to theft every year?

20 million

How much money is lost due to theft every year?

a vigilant management team employing practical and purposeful control systems

The best deterrent for theft is

Herbs

Leaves of shrubs and nonwoody plants

Mild

Most herbs originate in what climate

Spices

Comes from roots, barks, buds, seeds, berries, or fruit of tropical trees, plants, and shrubs

Spices

What is stronger, herbs or spices?

Minerals

Crystals formed by different geological processes

Flavoring Agent

Artificial or natural substances that are added to enhance flavor of the spices or to add flavor neutral food items

Herbs

Most have natural Antioxidant properties, vitamins, and other nutritional values

30

How many species of mint are there?

Over 20

How many varieties of thyme are there?

Light, oxygen, humidity, heat

4 factors that affect the quality of spices

Fresh, Whole, Granulated, Ground

Market Forms

Ground

What market form has the most intense flavor?

Herb and spice blends

Combinations of ground, granulated, whole and extract spices

Ginger, Cinnamon, nutmeg, allspice, cloves

Pumpkin Spice ingredients

Oils

Liquid fats from plants or animals

Vegetable Oil

generic term for a blend of different plant oils: corn, olive, canola, palm, soybean, sunflower

Smoke Point

temp at which oil will start to smoke

Vinegar

Means sour wine, Made by exposing wine with less than 18% alcohol to the air

Balsamic Vinegar

Made from grape juice that is aged in casks

12

How many years must Balsamic vinegar be aged?

Thickening and Binding agents

Used to bind and thicken watery substances like sauces and fillings

Leavening Agent

A substance that creates air

Fat, Starches, Proteins, Water, Minerals

5 Components of Wheat flower

Bran, Germ, Endosperm, Remaining Midlings used for livestock feed

Anatomy of a grain

80

Butter must contain what percent of milk fat by weight?

USDA AA Butter Shield

Butter Checkers

American Butter

80% butterfat with a neutral flavor

European Butter

82% butterfat, creamier, easier to spread

Irish Butter

82% butterfat, Deep yellow, Full of beta carotene

Amish Butter

84% butterfat

No

Should you use light butters for baking?

Margarine

Made from partially hydrogenated vegetable oils

Vegetable shortening

Made by forcing hydrogen atoms into unsaturated fatty acids

Cacao

Chocolate is made from what bean

Meat

Largest part of a food service operation’s food budget

Food

Meat descended from earlier words that mean

Finish and Marbling

Meat is inspected for

Finish

The layer of fat around the meat carcass

Marbling

The flecks of fat distributed throughout the meat

Connective tissue of muscle, Fat content, Age & size

What determines tenderness of meat:

North American Meat Processor’s Association

NAMP

The Meat Buyers Guide

Lists cuts available from wholesale & retail meat market  Beef, lamb, veal, pork, by-products, & poultry  Each primal, sub-primal, & retail cut has it’s own number

USDA Prime

Highest Quality USDA grade meat (has most marbling)

USDA Choice

2nd Highest Quality USDA grade meat

USDA Select

3rd Highest Quality USDA grade meat, slight marbling

Primal Cuts

1/8 of the animal, Must be cut into sub-primals and steak

Sub-Primal Cuts

Smaller roasts, rounds & ribs cut from the primal cuts, More expensive than primal

Quality and Yield

Beef carcasses are graded these in 2 - ways

Veal

a young cow between 16-18 weeks of age when slaughtered

Quality of lean meat and Proportion of the fat, bone, & lean meat in the carcass

What is Veal graded on?

Color

What is the indicator of age on meat?

Whiter

The younger the animal the ________ the meat

Acceptable and Unacceptable

2 grades of pork

Offal

Edible non-muscular parts of slaughter animals

Red Offal

heart, tongue, lungs, liver, kidneys

White Offal

brains, marrow, testicles (oysters), feet, head and tripe

Pigs

What animal provides the most variety meats?

2-3, 3-4

Offal only last ________days refrigerated and__ _______months frozen

Foie Gras

Duck or goose liver that has been enlarged by force-feeding the birds

Greeks & Romans

Who was the first major producers of sausage?

1,500

Germans made over _________ types of sausage

Natural or Synthetic

2 Types of Casings

intestines (pork or lamb)

Natural Casings are made from

made from collagen or cellulose (which are inedible)

Synthetic Casings are made from

Breakfast Sausages

Small fresh sausages:

Cocktail sausages,Vienna sausages, hot dogs

Small Cooked sausages:

Bologna, Liver sausage

Large cooked sausages:

Salami, pepperoni, summer sausage, other deli meats

Dried Sausages