Food Safety and Preservation Techniques

Botulinum toxin

Can be completely destroyed by boiling at 85 C and higher

Packaging

Used to limit migration of moisture into the product

Sulfur dioxide

Food additive used to prevent both enzymatic and non-enzymatic discoloration

Mold

Biological contaminant

Botulism

Foodborne illnesses caused by a neurotoxin found in food

Freezer burn

Defect that confronts frozen foods characterized by dehydration of food

Psychrophiles

Group of microorganisms that can grow at very low temperatures

Reduction of water activity and speedy removal of heat

Principles behind the use of low temperature as a method of food preservation

PD 856

Code on Sanitation of the Philippines

RA 7394

Consumer act of the Philippines

Flat sours

Deterioration of canned items due to undercooling that results in the growth of thermophilic microorganisms

Campylobacter jenuni

Microbes usually found in raw milk and undercooked chicken

Jam

Sugar concentrate made from crushed fruit pulp only

Mercury

Chemical contaminant

Cryogenic freezing

Uses gases that liquefy at very low temperatures about -60 C with an ultrafast rate of freezing

Aging

Process of allowing meat to stand at low temperature for a few weeks

Amount of fermentable carbohydrates

Determines the amount of alcohol produced when making wines and beer

10 C

Temperature at which most pathogenic microbial activities are slowed down during refrigeration

Acetobacter

Genus with species capable of oxidizing ethanol to acetic acid

use color coded chopping board

Reduces the risk of foodborne illness caused by cross-contamination

Swamp cabbage

Apan-apan would refer to a dish of

Mirepoix

Combination of ingredients that is an integral ingredient in stock making: Onion-50%, Carrot-25%, Celery-25%

Flambe

Cooking procedure in which alcohol is added to a hot pan to create a burst of flames

Smorgasbord

Swedish buffet

AUGUSTE ESCOFFIER

French restaurateur and father of classic cuisine

Bloody mary

Vodka-based cocktail with tomato, lemon juice, and hot pepper sauce

Hollandaise

One of the 5 mother sauces

BRUT

Most popular type of sparkling wine which is dry with a hint of sweetness

ROUX

Thickening agent made from equal parts of flour and butter

Liaison

Thickening agent made from egg yolk and cream or milk used to thicken sauce

SEAR

Fast and high heat cooking method that creates a crust on the food item

LAGER

Beer with the lowest alcohol content and made from bottom yeast fermentation

SAMPAYNA

Dinuguan of Mindanao with pork intestines, lungs, liver, banana heart, and olasiman

DELIVERY

Transportation of prepared foods from production to the place of service

GALLEY

3 work centers found on two opposite counters

1. In this style of table setvice, all food are prepared and portioned in the kitchen and attractively arranged on serving platters. Food is served to individual plates using cuttleris

RUSSIAN

1. What is the mark up factor if food cost is at 33%

3

1. ISO standard of ensurring efficient, safe and cleaner product and services

22000

1. It refers to all conditions and measures necessary to ensure food safety and sustainabikity of food at all stages of the food chain

FOOD HYGIENE

1. As business volume increases, variable costs will

1. As business volume increases, variable costs will

Term in marketing that describes sales promotion

MERCHANDISING

1. If the actual cost of a whole cake is 500 php and selling price is 90php/slice what si the food cost percentage?

55.6%

1. Formula for mark up factor

Mark up factor =100/%

For example

100/33%=3

1. In terms of pricing, brakfast combo meals should be classified under this type of menu

TABLE DHOTE

1. Father of industrial catering

Robert owen

1. Areas wherein closely related tasks are done by a person or persons

Work centers

1. Family or compromise style of service is a comprommise of ?

Russian and English styles

1. Sugar content in spparkiling wines : extra BRUT

0.6g/L

1. Sugar contnet in brut

6-12g/L

1. xtra dry sparkling wine sugar content

12-17 g/L

1. Doux sparkling wine sugar content

1. Doux sparkling wine sugar content

1. Food microbes grow well at

4.4-60 C

1. emperature at which most pathogenic microbial activities are slowed down during refrigeration

10 C

1. Swedish buffet

Smorgasboard

1. Mirepoix is a combination of _____ that is an integral ingredient instock making

Onion-50%

Carrot-25%

Celery-25%

T/F Low PH promote microbial growth

f

1. Consumer act of the Philippines

RA 7394

1. Code on Sanitation of the Philippines

PD 856