(FFSS) FOOD SERVICE SYSTEM 1 Pt. 2
In making chiffon cake or any soft cake that is refrigerated, the following are used except,*
c. Coconut oil
The solid fat from beef*
b. Suet
Butter substitute made by mixing 40% milk fat and edible vegetable oil like coconut oil or peanut oil*
b. Butter compound
Chocolate powder from which 50 % of the butterfat or cocoa butter has been removed*
b. Cocoa
Product of fermentation of the juice of fruits and contains little sugar*
b. Dry wine
The bulge of a can can’t be pressed inwards by hand due to the internal can pressure*
b. Hard swell
It is a determined date where food should no longer be consumed*
a. Expiration date
Date that specifies the date of its optimum quality of the product and can still be consumed*
b. Best before date
Adequate storage space should be any of the ff , except*
a. Be situated near the bussing area
The arrangement of food in the storage should be, except*
a. Constantly moved to make adjustments for new items
Location of the storage should, except*
c. Have more people to facilitate movement of product
Security of stocks is necessary thus, except*
c. All stockroom clerks have access to the storeroom anytime
Opened jars of Jams, jellies and preserves are best kept at*
b. Refrigerator
Keep frozen foods at*
b. - 10 C
The faster food freezes*
a. The better to form smaller crystals and better texture
Food Freezing should be a three step process, except*
c. Blast freezing
Frozen food will not keep indefinitely it gradually, except*
b. Increases volume
Cured meats wrapped in plastic bags*
b. should be refrigerated
Hard cheese*
b. kept at the freezer
Placing warm foods in the refrigerator*
d. raises the temperature of the refrigerator
Storage of Mollusk and crustaceans*
c. should be cooked before storage
Eggs may be stored at room temperature*
c. 7 days
Unopened milk*
b. stored best at room temperature
Root crops*
d. unwashed and stored at room temperature
Fruits and vegetables*
a. washed and stored at the refrigerator
Shelves should be*
a. 6” above the ground and 2” away from the wall
Protein foods*
d. should be cooked at low temperature, long cooking time
Fats will break down more quickly, except*
d. new oil is used
Weeping of the gel*
c. syneresis
Cooking by immersion in hot liquid at simmering temperature*
b. poaching
Standardized recipe consist of, except*
d. manufacturer
8Solid fats, like 200gms margarine for cakes, is best measured by*
d. cutting margarine on the basis of 16T/margarine
Cooking method of egg where boiled water is poured over and allowed to stand until desired doneness*
d. coddling
Addition of acid ( sinigang dishes) makes the green vegetables*
c. firm and olive green colored
Mayonnaise, butter are used as spreads on bread before adding the filling*
c. protect the bread from being soggy
Separate counters for different foods i.e sandwiches, beverages, hot items, cold items, salads and one goes directly to the desired section without waiting in line*
c. hollow square
Diner picks up a tray, flatware and napkin, selects food and beverage on display, takes his food to the dining table.*
c. line cafeteria
Meals are delivered to senior facilities or sick people*
b. meals on wheels
Distribution of foods in bulk to be served at some distant point from where it was prepared*
b. decentralized service
Temperature Danger Zone (TDZ)*
b. 5- 57C
It is an independent unit of the kitchen and has little direct relationship With the other working units*
d. Baking and Dessert area
This is usually done in a separate area because it is a noisy and dirty task however this is near the cooking area*
a. pot and pan area
Trash bins are color coded , wet waste are*
b. green
Aisles between equipment and work table must have a clearance of at least*
b. 3 ft
Work heights are*
a. 36”-38” for standing
Manufactured in large quantity from a standard pattern*
a. stock equipment
Burners used for simmering and boiling purposes*
b. low pressure
Overhead broilers*
b. salamander
property that is consumed in use or partially consumed*
b. expendable
100. Firmly located but not permanently installed*
b. semi fixed equipment
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