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Test 2

Study Guide
Chapter 4
1. What food products are graded? What agency(s) grade eggs, poultry, meat, and
produce?
2. What is pasteurization? What food products are pasteurized? Why?
3. What is the difference between Grade A, AA, B eggs? What Grade egg is used
for what type of egg product?
4. What are pooled eggs? Is pooling eggs a safe food practice?
5. Why do processed egg products meet many safety regulations? In what products
could dried eggs be used versus fresh eggs?
6. Know the 2 Cheese categories.
7. How is natural cheese flavored? Examples
8. What are 4 general types of fluid milk? What type of milk is sometimes used in
hospital to treat patients with various medical conditions such as malabsorption?
9. What is difference between pasteurized, ultra pasteurized and ultra high
temperature processed products?
10. What is yogurt? Greek yogurt?
11. What is the difference salted vs. unsalted butter and how are they used?
12. What grains are considered who grains? Not whole grains and gluten free Figure
4.2 p. 62
13. When is meat inspection required? Is meat grading mandatory?
14. Why is meat/poultry irradiated?
15. What is the purchasing standard for different types of seafood? Figure 4.3
16. What are the advantages of buying produce from farmers market?
17. Know standards for purchasing pre cleaned or cut produce. What do produce
grades represent (AA.B etc.) List examples of food made from each grade.
18. Know food preparation quality standards for eggs, meat, poultry, seafood milk,
grains, cheese, pasta rice, vegetables, fruit
19. What is IQF produce? What are advantages of purchasing IQF produce?
20. Why should quality standards be added to a recipe?
21. Know cooking standards for eggs, cheese, meat, poultry and seafood,
vegetables, grains, sauces, bread, pasta, etc. Review problem/solutions charts
(figures p, 67-75).
22. Be familiar with appropriate food substitutions Figure 4.9
23. How can food waste be decreased?
24. Know the chapter glossary terms.

Chapter 5
1. How does a CDM monitor food is being cooked to, held at correct and corrected
if wrong temperatures?
2. Define forecasting, purpose and what is needed to make a forecast. What should
be documented after each meal?
3. Review all cooking terms in Fig. 5.7 p. 91-92
4. What is advance preparation/advance processing? Advantages?
Test 2
Study Guide
5. Why should a CDM be visible to staff?
6. Review Energy Saving tips. What energy saving tips are a priority (i.e. cost you
money if not controlled or repaired) Figure 5.10 p. 95; How could a facility
determine where energy can be saved?
7. Know the chapter glossary terms.