NTD205 quiz 2

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NTD205 quiz 2
2014-02-27 19:07:00
notes from study guide

NTD205 quiz 2
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  1. 6 essential nutrients?
    • carbs
    • protein
    • lipids
    • water
    • vitamins
    • minerals
  2. macro nutrients?
    • carbs
    • lipids
    • protein
  3. micro nutrients?
    • vitamins
    • minerals
  4. macronutrients provide?
    calories for energy and are needed in large quantities
  5. micronutrients do not provide?
    calories and are required in smaller quantities
  6. which category of nutrients provides calories?
    • carbs
    • protein
    • lipids
  7. what is a calorie?
    unit of energy
  8. identify storage and cooking techniques that minimize nutrient losses
    • wash fresh produce right before cooking
    • steaming and microwaving helps retain water soluble vitamins
    • use airtight and opaque containers
    • roasting and grilling can preserve animal foods
    • refrigerate after cutting
    • save cooking liquids to use in soups
  9. common food issues that chef's must deal with?
    • lactose intolerance
    • diabetes
    • low fat/heart healthy
    • gluten free
    • specific food allergies
    • vegetarian
  10. what is cooking?
    transfer of energy from a heat source to a food
  11. materials effective for conducting?
    • water conducts better than air
    • metals
  12. poor conductors?
    liquid and gases
  13. effects of heat on protein? and ex
    • it coagulates
    • ex meat browning
  14. effects of heat on starches? and ex?
    • it gelatinizes
    • ex oatmeal or a water soluble starch
  15. effects of heat on sugars?
    they carmelize
  16. effects of heat on water?
    it evaporates
  17. effects of heat on fat?
    it melts
  18. 3 main types of heat transfer?
    • convection
    • conduction
    • radiation
  19. convection?
    transfer of heat via a fluid or liquid or air
  20. radiation? ex?
    • does not require contact between heat and the food being cooked
    • toaster, microwave, broiler
  21. conduction? ex?
    • movement of heat from one item to another via direct contact
    • flame-pan-food
  22. same food offered every day, rarely changes
    static of fixed
  23. ex of restaurant with static menu?
    chain restaurant- friday's
  24. set period of time then repeats
  25. ex of cycle menu?
    high school cafeteria
  26. based on product availability during a specific period, seasonal
  27. ex of market menu?
    seasons 52
  28. combo of 2 or more menus?
  29. typically in 24 hr restaurants? ex?
    • california
    • 24hr mcdonalds
  30. individually priced and sold? ex?
    • a la carte
    • starbucks
  31. complete meal at set price?
    hosts table
  32. ex of host table?
    melting pot
  33. amount of stock necessary to cover operating needs between deliveries
    par (parstock)
  34. first in, first out
  35. the total amount of product made from a specific recipe
  36. main components of a standardized recipe?
    • recipe title
    • recipe category
    • ingredients
    • weight and volume
    • preparation instructions
    • cooking temperature
    • serving size
    • recipe yield
    • cooking and serving equipment
  37. why is it important to use standardized recipes?
    • consistent food quality
    • predictable yield
    • accurate nutrient content
    • food cost control
    • efficient purchasing
    • inventory control
    • labor cost control
    • employee confidence
    • reduced record keeping
  38. uses radiant heat from an overheard source to cook foods
  39. dry heat cooking methods
    • broiling
    • grilling
    • roasting
    • baking
    • sauteing
    • pan-frying
    • deep-frying
  40. moist heat cooking methods?
    • poaching
    • simmering
    • boiling
    • steaming
  41. combination cooking methods
    • braising
    • stewing
  42. uses a heat source located beneath the cooking surface
  43. the process of surrounding a food with dry, heated air in a closed environment
    • roasting
    • baking
  44. the food is cooked in an oven, but in a covered pot with aromatic vegetables and bacon fat or butter
  45. uses conduction to transfer heat from a hot saute pan to food
  46. uses convection to transfer heat from a liquid to a food
  47. uses large amounts of rapidly boiling liquid to cook foods
  48. ____ foods benefit from the best qualities of both dry and moist heat