The following slides have been pulled from the
HTH102 course content. They represent the
content that will be used by the professor
when writing the final exam questions.
100% of Questions from Weeks 8-12
Chapters 6,7,8 & 9
Readings 8 & 9
trimming the meat, fat and membranes off the bones to have a clear elegant look for presentation. It adds value and
8 steps of control
H.S. and C
check expiry date, dents, temperatures
Never mix two d
find more resources at oneclass.com
Dimensions of the Food Service Industry
Desired Food Cost for a la carte restaurant is 22%
You cannot use a conversion factor greater than 10 when converting a recipe
Spices such as salt and pepper is unchanged when
Danger zone temperature: 4 -60 degree
Steak: if its full red it is not going to be good to serve today needs to be in the freezer for 7 days
Steak needs to be marron to be good to server the day off
Fish: should not smell
Fish: look at the eyes to see if
- Hazard Analysis Critical Control Points
o Growth of pathogens
o Survival of pathogens
o Assess hazards
o Identify critical control points
o Set up standards or limits for critical control points
o Set up procedures
- Best hefmefnpiry
- Imp' Temper-tun Rule is: Not Good. send
Dangeere it back!
- Keep in Safe
' Baillie Stuck
Fusl In. First mu
m Rule is: Keep us if you
' Lube! M are going to an it!
Type & Due
Types of Bacteria
Bacteria are everywhere in the
ground, air, our food, on nur skin,
and inside our bodies.
a The classications are:
DIsecmiiig bacteria. or pathogens
A Intoxicaons and Infecti
1. Safe food-handling beginsthe
moment food is delivered.
2. Inspect all products thoroughly;
3. Reject- deliveries that do. not meet
4. Label and date all feeds. i
Sture immediately. 3
Mt: hens wit. handling an preparing
After reading this chapter. you should
he able to -
Select, store. and serve fresh.
good-quality hreads lor
Use sandwich spreads correctly.
Identify the most popular types of
Setup an efcient sandwich
' Prepare the
You need to convert a recipe for cauliower soup from 192 oz. to 96 oz.
New Yield 7 1L / L
it = CF (conversion factor) H1 f 1
Old Quantity X CF = New Quantity
Cauliower 5 lbs. 5 7\ 71 LU
Celery Stalks 4 L 7 0'5 1
OnionLarge 1 0'5: 0 <5
The Temperature Danger Zone
o The danger zone is 41" F (60 C) to
= 135 (57 C). Bacteria grow rapidly if
food (high protein) is held within lime
0 Simply keep hot food hot and cold
food cold are time:
0 Keep frozen foods frozen unl use
- Hot Fund Hot
- 60'Cnr MOT
_ Black awry 1 Wm Rule is: Holding i5 "01
- Cold Food Cnld
Black cwry4 half
:- Fw [and handling
' Safe handling Rule is: Keep your
Ofdishns'zlc. ngers Io yourself!
most pets. They are seen laying in mud because they do not have sweat
glands and constantly need water or mud to cool off. ,
In the old days, sea captains kept pigs on board because they believed,
should they be shipwrecked, pigs always swam toward the
Carcass then split down the backbone and divided into two sides.
Sides are further divided into forequarter and hindquarter.
Forequarter contains four primal cuts
1. The rib
2. Chuck (shoulder)
3. The brisket
Hindquarter Two cuts
Frenching a rack
same technique to french individual rib chops (lamb, veal pork)
Trimming to be used for an jus/stock
CHICKEN (hide/W loveqsr. USE heam. meow
Poultry IS easier to fabricate $SEX3LKGT': :7 aces cfr. ICC-Lid W writ?!
Due to the relative
it Hammger 13
39K ghg 53
it 9qu the moan/rm Mistake
M 4m mioULe DP 1/; Air
L \nas MS 0? a
9%68 (funky NEUCV in lane, Drudge
l L bwb you Cam Qretzgi.
I he sandwich is a favorite an
Sanitation and Safety
LDscribe steps tn prevent fond poisoning
and fund-home diseases In the following
areas: personal hygiene; food handling
and storage techniqus; cleaning and
sanilizng prucedurs; and pest control.
2.!dentlfy sae work
Flavour 8. Cooking
_ -_ Facts . . . . . .
- Cooking causes avour
loss. never overcook.
- Steaming lakes less lime
and retains avour better.
- Add sell 311er a lime oil to
- To moderate avours use
large amounls of water and
. mud should be soft enough to spread easily without tearing the bread. It may be soft
aid by whipping in a mixer or by simply letting it stand at room temperature for half
Whipping gives the butter greater volume and this cuts fo
Hazard Analysis Cn'cal Control Point
for Food Safety
7 Steps of HACCP
. Assess Hazards
Identify Critical Control Points
. Set up Procedures Control Points
. Monitor Critical Control Points
. Take Correcti ve Action
. Set up a record-keeping system
Lind [Seams an) \(im
oLr . 5
In cooking, a chef's knife, also known as a French knife, is a cutting tool used in M
preparation. The chef's knife is an evolution of the butcher knife, and was originally designed
primarily to slice and d
W . .-.A|a M'Lnute goong o . '
I - Clean, out. prep. 500k - Serve directly from
H and hold holon . sleam table if held not
steam table. and ready to serve.
. Cook and chill quickly - lie-heat as per order
in retain quality , in
o crosscontamination is the protess
bv'which one item, such as your
finger or a cutting board, becomes
contaminated and then
0 Reducing cross-contamination
Dish and equipment cleanliness
" Che iCor
' EhgslCarl '
0 Any subslance mat can cause
illness or injury is called a hazard.
There are three typs of food
4 935 (gmm'gon _
~ baa fer-rel
om ill 'I i
DNA (56% 0W VW 1 WW 7 <13? fl. Queer Seems, M
U 5 \b 361 \5 SWWPS .
1. You have a recipe for 8 portions of chili that requires 3413s of grand beef and g 0: New 43!
oz of tomato sauce. Ifyou want to Ponvert it to 12 portions, you will need lbs
jz o\ ]