Prepares baked goods desserts pastries and breads f

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prepares baked goods, desserts, pastries, and breads f. food cost: total cost of product net of existing inventory of food g. forecast: a method of predicting the sales of menu items to use as a tool for ordering/purchasing Page 2 of 5
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h. specifications: outlines the products and includes defining information for the individual food items to match up to for purchasing and serving standards i. freshness or quality assurance date: date until which the product will be considered at its freshest or best quality j. pull date: last day the store will sell an item, even though food may be safe to eat after this date k. expiration date: last day a food should be consumed l. pack date: date the food was packed at the processing plant m. As purchased (AP): total amount of food purchased before preparation n. Edible portion (EP): food in its raw state, subtracting what has been discarded (bones, fat, skins, organs, etc.) o. Percentage yield (calculation tool): the ratio of edible portion to food as purchased, minus losses due to waste, cooking, and inedible portions p. standardized recipe: exact, measurable amount of ingredients and exact preparation in order to craft a high-quality product q. crumbing: part of Russian service where the waiter sweeps the crumbs off of the table into a small pan r. cover: the table setting, including place mat, dishes, silverware, and drinkware Chapter 1 & 2: Food Selection & Evaluation 10) What are the five basic taste stimuli? Sweet, sour, bitter, salty, and umami 11) How much does aroma contribute to one’s impression of flavor? The perception of aroma provides about 75% of one’s impression of flavor 12) Describe the two methods of odor classification (one has four groupings and the other has six groupings). One system recognizes the six groupings as: spicy, flowery, fruity, resinous, burnt, and foul. The other odor classification system that is commonly used recognizes four groupings as: fragrant/sweet, acid/sour, burnt, and caprylic/goaty. 13) How many taste buds does the average person have and how does this change with age? The average person has around 9000-10000 taste buds, however, this decreases with age, which is why many older adults use more salt and other spices on their food to flavor them. Page 3 of 5
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14) Do different tastes map to different areas of the tongue (i.e., back of tongue perceives bitter, while tip of tongue detects sweet)? The theory that different tastes “map” to different areas of the tongue based on the different taste stimuli has been largely discredited. 15) How do religious practices influence dietary intake? Food can become parts of religious rituals, customs, and rites of passage. Some religions classify certain foods as acceptable or unacceptable for consumption (i.e. Jewish people are generally “kosher” and cannot eat meat and dairy combined, only “certified kosher”
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  • Summer '17
  • Tracy Grgich
  • Kashrut

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