FFSS FNRDC MOCK

crystals are formed from

crystals are formed from

CONCENTRATED SUGAR SOLUTIONS

vinaigrette

temporary emulsion

exposed underlying pigments due to

CHLOROPHYLL BREAKDOWN

fibrous inner core in carrots due to

LIGNIN

layer of skin and peel of fruits have higher proportion of

CELLULOSE AND HEMICELLULOSE

this material prevents discoloration of fruits

STAINLESS STEEL

invert sugar

SUCROSE

addition of acid to sucrose produces

INVERT SUGAR

aflatoxin

neurotoxin

fermented sugar carne

BASI

fish contains

TRIMETHYLAMINE OXIDE

margarine contains

HYDROGENATED FAT

hydrolytic rancidity

FREE FATTY ACID

scorching of milk du to accumulation of

LACTOGLOBULIN

soluble in cold water

AGGLOMERATED DRIED MILK

prevents oxidative rancidity

HYDROGENATION

non gluten pastry

CRUMBLY

1 gal of ice cream, how many pints

8

c botulinum destroyed at this degrees celcius

121

weeping out, gelatinized starch during prolonged storage

SYNERESIS

soft dough proportion of liquid and flour

1 part liquid 3 parts flour

smoke from heated fat

ACROLEIN

last stage fermentation

BAKING

rosating pig

RADIATION

agglutenization of rbc

PHYTOHEMAGLUTININ

liq fat to solid fat

HYDROGENATION

phospholipid from eggyolk, emulsifying

LECITHIN

replace wheat flour partially

COMPOSITE FLOUR

curing pink color

NITROSOMYOGLOBIN

fat, spread and shortening

PLASTICITY PROPERTY

oils that rancid faster

LOW SAPONIFICATION # LCFA

hard fat due to

LCFA, SATURATED

astringent taste

TANNIN

pasteurizing applied in

LOW ACID FOODS

easily lost during drying

VOLATILE NUT,

fresh salads

COLIFORMS

C. botulinum

MESOPHILIC

MOLDS

AEROBIC

PROTEOLYSIS

ANAEROBIC

foul odor, strong smelling substance

PROTEOLYSIS

meticulous, high price with wine

HAUT- HIGH COOKING

NH3 (basic ammonia)

DEEP PURPLE/ BLUE

forming gel

PECTIN

degrade start unit to short chain glucose

DEXTRINIZATION

inversion of sucrose by adding

ACID

milk mech process, break fat globules, prevent coalescing

HOMOGENIZED MILK

major pigment beet

BETALIN

effect of cold temperature to sweetness

INCREASE SWEETNESS

food contaminated w/ food poisoning bacteria

SMELL

pastry, oil is used

FLAKY

pastry, fat is used

CRUMBLY

acellular, particulate, obligate parasites

VIRUSES

microbes grow at, aw

0.85

food poisoning bact, best temp (Celcius)

4.5-60

chicken egg spoilage

SALMONELLA

low temp, food intoxication

LYSTERIA MONOCYTOGENESIS

most bact infection

CAMPILOBACTER JEJUNI E.COLI

traveler’s diarrhea

ETEC, ENTEROGENIC E.COLI

1,000 ft above sea level

10 MIN+1

600 ft

15 MINS

bloody diarrhea

EHEC- ENTEROHEMORRHAGIC E.COLI

pus forming bacteria

STAPHYLOCOCCUS AUREUS

mycotoxin, carcinogenic activities

MOLDS

molds

B. ASPERGILLUS

carcinogenic

A. OCHRACEOUS

molds, sake, soy sauce, miso

ASPERGILLUS ORYZAE

biological spoilage

ENZYME, CHEMICAL REACTIONS

silence cloth

RUNNER

STANDARD PLACEMAT SIZE

18X24

bread and butter serving

LEFT SIDE OF PLATE ABOVE MAIN COURSE FORK

salt shaker, which side of pepper shaker

RIGHT

slow roasting temperature, (f)

325

most expensive China

PORCELAIN

slip cloth

NAPPERON

june in season except

SANTOL

clarity, luster, cosr

QUALITY GLASSWARE

low monkey pod (tanguile)

ABSORB ODOR AND FLAVOR

flatware, expensive

STERLING, VERMEIL

normal quantity, operating period,

PAR STOCK

centralized purchasing, operation

CHAIN RESTAURANT

inventory supplies document

REQUISITION

enzymes

CHON

water leaches out first

ANTHOXANTHINS, ANTHOCYANINS

strong flavor, cabbage

SULFUR COMPOUNDS

ready prepared method, food may be held 1-5 days through process of

COOK CHILL

electrical magnetic vibrations, metal cooking surface

INDUCTION

complete meal at set price

TABLE D’ HOTE

yin yan foods except

HOT SOUP

ideal temp, washing dishes, F

150