NTD 205 quiz questions from midterm
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what is the distinctive quality of a food or drink perceived with the combined senses of taste, touch and smell?
what is the most common flavoring?
how is the meat graded by USDA?
prime, choice, select, utility
what is the thickener in pureed soups?
pureed vegetables or legumes
factors that affect our ability to taste are?
what is true about meat inspection for human consumption except?
- the USDA inspects meat for human consumption
- inspection looks at strict sanitary conditions
- inspection of meat is mandatory
freezer burn is most often due to?
surface dehydration and loss of moisture
the four primal cuts of beef that make up the forequarter are called
- short plate
the edible entrails of meat is called
the three types of heat transfer are?
what is the term for the chemical change by cooking starches with liquid?
the combination cooking method that requires browning first
what is the range of temperature danger zone?
41-135 degrees F
what are the four principles of fight bac?
the three types of direct contamination are
lactose is defined as
the carbohydrate that occurs naturally in milk
UHT pasteurization is defined as
process by which milk is heated to a very high temperature for a short period of time and is then packaged in sterile containers under sterile conditions
marvin is making a cream of chicken soup. The main ingredients are stock with drippings, assorted vegetables, chicken breast, and noodles. Modifying the soup in which way would provide the lowest fat product?
add pureed vegetables to dilute the soup
to keep a cheese sauce from separting, what method should be used?
grate cheese before stirring into warm sauce
compared to natural cheese, processed cheese contains
less protein, more sodium
benefits of irradiating meat?
- kill harmful bacteria
- kill insects and parasites
- inhibits spoilage
betty lou wants to roast a chicken. She chooses a hen and the roast turns out dry. What is the best reason for why this happened?
betty lou chose the wrong type of chicken to roast
characteristics of cheese?
- softer cheese has a higher moisture content and will be more perishable
- FDA requires that raw milk cheeses be aged more than 60 days at 35F
- cheese can develop a natural rind
wet heat method that does not use boiling liquid
dry heat method using conduction and convection cooking
process of cooking once a roast is removed from the oven
cooking method that does not require contact between heat source and food
dry heat method using radiant heat
uses roux as a thickener
uses egg yolks as a thickener
provides a clear finish and little color as a thickener
starch combined with a cool liquid
added at the end of cooking to quickly thicken
fresh, unripened cheese
list two things that milk provides to cooked and baked items
define maillard reaction
the reaction of sugar when heated with a protein
list the five basic tastes that humans can recognize
describe two situations where adding flavor or flavorings to foods would be inappropriate
- if the flavoring masked the food and did not enhance it
- to a piece of meat that already has a lot of flavor
what is the difference between a stock and a sauce?
a stock is something that comes from cooking meat or poultry, where a sauce is made from scratch and is usually thickened with a roux
list 4 conditions in which bacteria thrive?
- neutral pH level
identify 2 reasons why cold soups can be potentially hazardous foods?
- bacteria is not killed
- can not sit out for a long time
list 4 non dairy foods that provide calcium
- green veggies
what is the difference between an herb and a spice?
an herb uses the leaves of a plant, while a spice uses the seeds and steam of a plant
define mouth feel, without using the words mouth or feel
the sensation you get from the texture and taste of a food when you eat it
the process where fat globules in whole milk are reduced in size and permanently dispersed throughout the liquid
the process where fat is skimmed, scraped or lifted from the surface of a liquid
clarifying butter and toasting nuts are two examples of foods that are prepped for
mise en place
is not a preferred technique for cooking meat because it does not brown
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