236 prelim 2 Review_StudyGuide

236 prelim 2 Review_StudyGuide - H ADM 236 Preliminary...

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H ADM 236: Preliminary Examination II Topics covered Meat, Seafood, Poultry Know: composition, structure, utilization, and cookery for each Cheese/Dairy Chain Restaurant Production Large Volume Production Evaluation HACCP/Production Schedule Be able to identify what to make first, second, third, etc. For example: For the following items—salad, foccacia, beef stroganoff, and angel food cake, you would pre- prep them in the following order, then make as needed: 1. Foccacia 2. Cake 3. Stroganoff 4. Salad HACCP: Hazard Analysis Critical Control Points Example: Beef stroganoff Dish Hazard Analysis What are the risks? Critical Control Points What do we do about the risks? (Production/Cooking) Beef Stroganoff Biological: E. Coli, Camphylo jeju Avoid cross-contamination Control time and temperature Types of Protein Fibrillar Globular Conjugated Protein Denaturation via heat, mechanical (tenderization), or chemical (acid, or salt) methods. For example: Globular protein denaturation via mechanical methods (e.g. beating egg whites to create a foam) – uncurl the protein strands to increase the volume. Find examples of each kind of method. Myoglobin ( a complex protein substance that can be considered a conjugated protein, because it has iron, and other minerals )– Red Brine ( Nitroso Myoglobin ) – Color found in cooked meat. Myoglobin + Oxygen = Metmyoglobin (browning) Irreversible Oxymyoglobin – Bright Red, when the meat is allowed to sit Marinades consist of: Acid (to lower pH, and flavor), Salt, Sugar (to assist browning)
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Globular Proteins: - Found in milk (i.e Casein) Getting from milk to cheese : Milk + Rennett (an enzyme) to milk + heat + acid or bacteria Bacteria ferments the sugar-lactose in the milk, to produce lactic acid Cheese (causing a drop in pH – an ideal environment for enzyme Rennett) Lactose should be gone by the end of the cheese making process – consumed by microorganisms. End product: Curd (majority of protein) + Whey (some protein) are separated, the curd is cut and drained (sometimes knitted or put on top of each other to remove as much liquid), then milled and pressed together with salt and bacteria. Then stored. Cheese in the US needs to be stored for 60 days, or made with pasteurized milk to meet health regulations. Classification of Cheeses : Can classify according to: - Moisture content - Farm/Freshness: e.g. cream cheese, cottage cheese, ricotta, mozzarella - Soft: e.g. brie, camembert - Semi-soft = havarti - Semi-hard - Hard - Very hard: e.g. parmesan Cheeses can be: Ripened throughout – Ripened on the outside: apply the bacteria on the outside Mozzarella: has long filament strands – thread like. Sold in a brine to maintain freshness and drying. Pasta Filata
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236 prelim 2 Review_StudyGuide - H ADM 236 Preliminary...

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