1.B.1 Types of Contaminants(give examples):Physical- bone, glass, hairChemical- Toxic, corrosive, or flammable items.Biological- microorganisms, bacteria and viruses

1.B.2 Types of Contaminations/Poisoning (give examples):Pathogens-Viruses- small, simple organism that can cause disease (Hepatitis A, Norwalk)

Bacteria- Salmonella, E.coli

Fungi- Yeast and Mold

Parasites-Organism that needs to live in a host to grow (person, animal or plant) Examples: Roundworms, Trichinosis (foodborne illness caused by parasite found

naturally in pork and game meats)

1.B.3 Foodborne illnesses:Can be caused by viruses(Hepatitis A/ Norovirus),

Bacteria- Know food sources and symptoms of all:(Bacillius Cereus Gastroenteritis, Listerosis, Hemorrgaic Colitis, Clostridium PerfringensGastroentertis, Botulism, Salmonellosis, Shigellosis, Staphylococcal Gastroenteritis, and VibrioGastroenteritis)

Parasites-food food sources and symptoms(Anisakiasis, Cryptosporidium, Giardiasis)

Fungi-food sources and symptoms

1.B.4 Proper Use of InsecticidesPest control in restaurants and kitchens can be tricky. Chemicals that kill pests are often harmful to humans, too. Laws forbid the use of many chemical pesticides in food service establishments, since food can be contaminated. 

Use eco-friendly pesticides and repellants. It is cheaper and safer. If you plan on hiring a professional, a number of eco-friendly exterminators are available.

Guidelines for Pest PreventionThe best way to eliminate pests is to prevent them from entering and finding food.

• Keep it clean. Clean all spills right away. Consistently mop floors and wipe down countertops and tables.

• Isolate garbage. Use tight-fitting lids on waste receptacles. Throw out garbage promptly. Wash your garbage cans every day.

• Seal points of entry. Make sure all windows and doors are tightly sealed. Do not leave open unscreened windows or doors. Cover vents and drains with screens.

• Inspect new supplies. Check incoming inventory for roaches, pantry moths and other insects. Immediately dispose of anything suspect.

•

• B.5 Safe food handling practices and procedures• Grooming habits: clean clothing (uniform) and hair (keep hair pulled out of face at all

times, and in a hat/hair net) , avoid jewelry (except for a plain band ring). Wear protective clothing such as an apron (in food prep), chef coat, gloves (single-use) when handling ready to eat food, etc.

• Use proper hand washing procedures• B.6 HACCP (Hazard Analysis Critical Control Point)

• Self-inspection steps to maintain sanitary conditions• Designed to allow foodservice employees to identify foods and procedures that are likely

to cause food borne illness, develop facility procedures that will reduce the risk of food borne illness, monitor procedures in order to keep food safe, and make sure that food is served safe.

• The HACCP System: • Determine where food safety hazards might occur. For example, think of what

food comes in contact with in the entire establishment• Find critical control points in the flow of food that prevent a food safety hazard • Set boundaries or standards that are necessary for food to be considered safe.

For example, set temperature limits for foods to be safe• Est. procedure for monitoring standards. Ex: use a thermometer to check

temperatures of all foods and keep a record of these temperatures • Decide what to do if standards are not met. Ex: If a cooked food doesn’t meet a

standard you may decide to alter the cooking method. • Evaluate procedures regularly, modify if required. • Develop a record-keeping system that identifies who documents the procedures,

how/when documentation should be performed.• B.7 Proper chef attire for safety and sanitation

• Hand care: Fingernails short and clean (no nail polish or false nails, some allow if single use gloves are in use), Bandage over wounds with a finger cover or single use glove; Gloves should always be used if the food is not going to be cooked, hands must always be clean

• Hair restraints: wear a clean hat or hair net, facial hair should be covered with a beard restraint

• Clean clothing: wear clean clothing daily, if possible, change into work clothing at work. Dirty clothing in the work place should be stored away from food and prep areas

• Aprons: Remove when leaving prep areas (before taking out garbage or using restroom

• B.8 Temperature of foods• Safe internal temperatures for cooking:

• 145: Pork (ham, bacon, etc.), Steaks (veal, lamb, etc.), Fish, eggs• 155: Ground beef, veal, lamb pork• 165: All poultry, ground meat products (beef, turkey, etc.), All stuffed meats,

casseroles and stuffing, left-over foods • Receiving/Storing Food Temperatures:

• Dry storage (flour, salt, dried beans, canned foods): 50-70 Deg. F• Refrigerated Storage: Below 41 • Frozen foods: 0 Deg. F or below.

• Holding food:• Hold cooked foods at 135 or above, if drops, reheat to 165 for 15 seconds, if

drops a second time – discard food• Hold cold food at 41 or below

• Cooling food safety: • 2 stage method: First, cooked foods are cooled to 70 within two hours; Stage

two involves cooling food down below 41 in four hours• One stage method: Cool to 41 degrees within four hours

• Reheating foods: Must be reheated to an internal temperature of 165 for 15 seconds within two hours of being removed from refrigerator

• B.9 Fish toxins • Anisakiasis: (Parasitic)

• Commonly linked with raw/undercooked fish including herring, cod, halibut, mackerel, pacific salmon

• Symptoms: Tingling in throat, coughing up worms• Prevention: Cook fish to minimum internal temperatures, if serving

raw/undercooked fish, purchase sushi-grade fish that has been frozen to the right time-temperature requirements

• Scombroid poisoning, histamine • Food commonly linked with the Toxin: Tuna, Bonito, Mackerel, Mahi Mahi• Most common symptoms: Initially – reddening of face/neck, sweating,

headache, burning/tingling sensation in mouth/throat. Possibly later – diarrhea, vomiting

• Prevention measures: prevent time-temperature abuse during storage and prep• Ciguatera fish poisoning, ciguatoxin

• Food commonly linked with toxin: barracuda, grouper, jacks, snapper• Most common symptoms: Reversal of hot and cold sensations, nausea, vomiting,

tingling in fingers/lips/toes, joint and muscle pain• Prevention: Purchase predatory tropical reef fish from approved reputable

suppliers • Paralytic shellfish poisoning:

• Clams, mussels, oysters, scallops

• Symptoms: Numbness, tingling in mouth/face/arms/legs, dizziness, nausea, vomiting, diarrhea

• Prevention: purchase from approved, reputable suppliers • Neurotoxic shellfish poisoning:

• Clams, mussels, oysters• Symptoms: Tingling in lips, tongue, throat, dizziness, reversal of hot/cold

sensations, vomiting, diarrhea• Prevention: Purchase shellfish from approved reputable suppliers

• Amnesic shellfish poisoning: • Clams, mussels, oysters, scallops• Initial symptoms- vomiting, diarrhea, abdominal pain. Later – confusion, memory

loss, disorientation, seizure, coma • Prevention: Purchase shellfish from approved, reputable suppliers

Domain 1: Safety, Health, and Environment

1.A.1--Safety TrainingFire Safety—Be sure all wires have no cuts. Do not tape up the wire, replace it. Be sure you have the correct fire extinguisher-Class A for paper, wood, cloth, and plastic, Class B for gas, grease, and oil, Class C for electrical equipment, cords, outlets, circuits, motors, switches, or wiring, Class D for metals including iron and copper, and Class K for kitchen.Knife Safety—Handle the knife correctly by pointing the tip down and blade facing away from you, don’t run and walk carefully, don’t swing the knife around, yell sharp while walking near people, put knife on the table to allow the other person to pick it up instead of handing it to them.Food Safety—Temperature danger zone, safety and sanitation while handling food.Kitchen Safety—Avoiding slips and falls by using wet floor sign, clean up spills right away, lifting and moving heavy objects safely, and use ladders the proper way.Medical Safety—If person has burn remove heat source, soak burn in cold water or with cold cloth, and bandage the burn. If person has cut, bandage the wound and if cut is on hand put a glove on. Know how to do CPR.1.A.2—OSHADefine: Occupational Safety and Health AdministrationFederal agency that is in charge with keeping the work place safeRequired to post safety and health information in the workplace.Requires that all employers follow the regulations for work place safety. 1.A.3—Right-to Know requirementsDefine: Hazard Communication Standard(HCS or HAZCOM)—Make sure the employer tells all the employees about the chemical hazards present on the job.Environmental Protection Agency(EPA)—Track any chemicals that impose a risk to your health.1.A.4—Types of FiresClass A for paper, wood, cloth, and plastic, Class B for gas, grease, and oil, Class C for electrical equipment, cords, outlets, circuits, motors, switches, or wiring, Class D for metals including iron and copper, Class K for kitchen.

1.A.5—Fire TriangleThe triangle illustrates a fire requires three elements: 1. heat, 2. fuel, and 3. oxidizing agent (usually oxygen). The fire is prevented or extinguished by removing any one of them. A fire naturally occurs when the elements are combined in the right mixture.

1.A.6—Treatment of BurnsIf person has burn remove heat source, soak burn in cold water or with cold cloth, and bandage the burn.1.A.7—Types of Hazards

1. Physical hazards

o Using the same tool all day long o Being crushed by equipment o Tripping or falling

2. Biological hazards

o Bee stings o Allergic reaction to plants, insects or mold o Being in contact with materials where viruses or bacteria are present

3. Chemical hazards

o Using cleaning products regularly o Using paint materials regularly o Using toxic chemicals

4. Natural Hazards

o Intimidation, verbal abuse o Working hours o Rotating shift work

1.A.8—Lifting procedures

Use your legs and not your back. To do this, squat down, keeping your back straight, rather than bending over. Get a secure grip on the item. While holding item firmly, lift yourself up with your legs.

1.A.9—Four Step PASS technique

Step 1: Pull the pin.

Step 2: Aim low, at the base of the fire.

Step 3: Squeeze the trigger.

Step 4: Sweep from side to side.

1.A.10—Preventing and treating cuts in the kitchen

Clean area well with soap and water. If cut is bleeding heavily, wrap with gauze and apply pressure till bleeding stops. Cover wound with bandage. Anyone helping someone with a cut should wear disposable gloves and avoid coming in contact with blood.

1C: Understand /Define Sustainability Processes:

1.C.1—Environmental protection laws

Clean Air Act

The Clean Air Act (CAA) is the core law that establishes a comprehensive national program for reducing emissions from factories, cars, and other sources in order to protect human health and the environment. The law directs the federal Environmental Protection Agency (EPA) to establish national clean air standards, but then gives the states and tribes an opportunity to take a lead role in meeting those standards. The law also gives EPA the responsibility for setting emissions limits for many sources of pollution...

Clean Water Act

The Clean Water Act (CWA) is the common name for the 1977 amendments to the Federal Water Pollution Control Act of 1972 (FWPCA). The objective of the CWA is to restore and maintain the chemical, physical, and biological integrity of the Nation's waters.

Endangered Species Act

The Endangered Species Act (ESA) is one of the most powerful of this nation's environmental laws. Passed in 1973, the act's purpose is to conserve and restore species that have been listed by the federal government as either endangered or threatened (referred to as "listed" species).

National Environmental Policy Act

The National Environmental Policy Act (NEPA) is the nation's basic environmental law that applies to almost all actions taken by — or approved by — federal agencies. The first part of NEPA (section 101) establishes broad environmental goals for the nation. The second part (section 102) contains the statute's requirements for agency actions. Its principle is that federal agencies should "look before they leap."

Climate Change Policy and Greenhouse Gas Regulation

The legal framework for greenhouse gas regulation in the U.S. is marked by complicated policy decisions and conflicts of interest that have resulted in a number of statutes, treaties, and judicial decisions.

1.C.2—Energy Star System

ENERGY STAR is a joint program of the U.S. Environmental Protection Agency and the U.S. Department of Energy helping us all save money and protect the environment through energy efficient products and practices.Results are already adding up. Americans, with the help of ENERGY STAR, saved enough energy in 2010 alone to avoid greenhouse gas emissions equivalent to those from 33 million cars — all while saving nearly $18 billion on their utility bills.

EPA provides an innovative energy performance rating system which businesses have already used for more than 200,000 buildings across the country. EPA also recognizes top performing buildings with the ENERGY STAR.

1.C.3—Energy saving tips for appliances

Refrigerator/Freezer

Cut down the frequency of door openings. Keep coils and condenser area free of dust. Keep your refrigerator compartment between 36-38 degrees Fahrenheit and the freezer

compartment between 0-5 degrees Fahrenheit. Defrost manual defrost freezers when frost build-up is more than ¼” thick. If possible, locate refrigerators and freezers away from direct sunlight and other warm air

sources such as ranges and heating equipment.  Don't put refrigerators and freezers in a garage. Consider purchasing a refrigerator with an ENERGY STAR label -- you'll use at least 20

percent less energy.

Dishwasher

Check the manual that came with your dishwasher for the manufacturer recommendation on water temperature. It may have an internal heating element that allows you to set the water heater in your home to a lower temperature.

Run your dishwasher with a full load, but not overloaded.  Let your dishes air dry – if you don’t have an automatic air-dry switch, turn off the

control knob after the final rinse and open the door slightly. In the summer, use the dishwasher in the cooler parts of the day. Avoid using the “rinse hold” on your machine for just a few soiled dishes.  It uses 3 – 7

gallon of hot water. Consider purchasing an ENERGY STAR dishwasher.  It will use less water and 41

percent less energy.

Stovetop and Oven

Cook with a toaster oven or microwave. They use less energy than the oven, and add less heat to your kitchen.

Use the self-cleaning cycle on your oven for major cleaning jobs only and start it when the oven is already hot.

Plan out your cooking so that several items can cook in the oven at the same time. Lower the heat on your stovetop after food reaches a boil.

Can Size in the Industry

The standard size can used in the Foodservice/Restaurant Industry is a #10 can. They are always 6lbs. 6 oz. in weight, no matter what the type of food product is inside.

Competency 2A:2.A.1: Leadership qualities: The best leaders coach, delegate, direct, and support their staff. There are two types of leaders. Autocratic leadership is where everything starts at the top of the management tier and moves down, and democratic leadership is where everyone is involved in the decision process. A leader should be able to communicate well with others and encourage communication between all employees, have knowledge about the field they are working within, and they should be able to get along with their co-workers and solve problems. Leaders of establishments should have an open door policy allowing employees to talk openly and honestly about problems and ideas.2.A.2: Culinary Professional Organizations:

Prostart: is a nationwide, two-year program for high school a student that develops the best and brightest talent into tomorrow's industry leaders.

HEFG (Hospitality Education Foundation of Georgia): is dedicated to providing direct support for the education of hospitality and foodservice students, by facilitating industry experiences and connecting the classroom with industry professionals and resources. 

OSHA (Occupational Safety and Health Association): Provides protection to the employee; also provides health and safety standards.

ACF( American Chef Federation): the authority on cooking in America since 1929, ACF is the premier professional chefs’ organization in North America

FCCLA (Family, Career, and Community Leaders of America): To promote personal growth and leadership development through Family and Consumer Sciences education. Focusing on the multiple roles of family member, wage earner and community leader, members develop skills for life through: character development, creative and critical thinking, interpersonal communication, practical knowledge, and career preparation.

Servsafe: Provides certification to professionals for a safe food environment; teaches the health codes and standards for a restaurant or other food establishment to stay open.

IACP (International Association of Culinary Professionals): United States based not-for-profit professional association whose members work in culinary education, communication, or the preparation of food and beverage.

2.A.3: Conflict Resolution: Everyone within an establishment has to work together to solve conflicts between personalities of other employees. They have to learn triggers of each other, and learn not to irritate or annoy someone else while they are working.2.A.4:Problem Solving: The manager has to know how to handle scheduling conflicts, equipment breaking, or orders not being delivered on time. The manager has to know how to work with and around these problems efficiently. All other employees also have to work together to make things run smoothly if someone called in sick and they are short staffed or if an order is late.2.A.5: Delegating: Someone has to be in charge and assigning jobs for others to be doing to keep them busy, and assigning a new job to the people who finish early. The person in charge must know what needs to be done, and they must assign jobs based on the priority level of the job.2.A.6: Managing Teams: Teams have to be able to work together to get the job done efficiently and on time. In order for this to happen, someone must take charge, delegate jobs, and check up on the employees to make sure the work is being done efficiently and correctly. The leader must also solve conflicts as soon as possible.2.A.7: Motivating Others: Use constructive criticism when talking to employees about what needs to be changed within their routine. Have monthly team meetings to talk to all of them as a group, and discuss what is going on in the establishment, and what they are doing right to celebrate them all as employees. Reward employees doing well to motivate others to do better to be rewarded as well.Competency 2B2.B.1: Active Listening Techniques: To be an active listener, maintain eye contact with the speaker only adjusting your view to look at any visuals he may have brought, also ask questions

about anything you do not understand about what the speaker is saying during his presentation. Keep focused, do not fall asleep, or let your mind wander.2.B.2: Record Keeping: Keep charts or another type of documentation for employee schedules, when they call out sick, food delivery, trash pickup, temperatures of fridge and freezer, and cooking temperatures. Also keep documents for anyone who may call in complain that they may have gotten sick at your establishment.2.B.3: Verbal and Non-Verbal Communication: Be able to communicate with words, and tell employees exactly what you need them to do. But also be able to show the employees gratitude and other things by doing things, such as, smiling, laughing, keeping eye contact, and other gestures.

Competency 2C

2.C.1- Purchasing-Foods purchased by a restaurant must come from a reputable vender.-The restaurant is responsible for making sure the companies that sell them food meet the necessary requirements for supplying and delivering safe foods.-The source is responsible for providing the food in good condition-These questions will lessen the chances that money and food will be wasted:

How much food do we need to prepare the items on our menu?How long will the food products last?How much food do we already have in stock?How far ahead of time does the food need to be ordered so that it will be on-hand?

-Purchasing more food than the restaurant uses produces waste, and not purchasing enough food will result in the restaurant running out of items.-Only buy depurated mollusks, and you must keep all records of purchased shellfish.-When purchasing clams, mussels, and oysters, they should have a sweet, sea-like aroma.

2.C.2- Receiving-You must always inspect any food you receive for damage.-Perishable foods must be received at safe temperatures when you receive them.-Perishable foods that require storage in the freezer should come completely frozen when you get them.-If you see ice crystals or drips, the food has started to thaw while it was on its way to you.-The packaging should not have any rips or tears.-Dry goods should arrive at your restaurant well wrapped.-Canned goods should never have bulges, dents, signs of rust, or leaks.-Reject any food that does not have clean, intact packaging or that is not at the right temperature.-Lobsters, crabs, shrimp, and crayfish should be packed in seaweed or damp paper upon delivery.-Beef and Lamb should be red; pork should be light pink.-Poultry should not be a purple or green color, it shouldn’t have dark wing tips.-Meat and Poultry should not have an offensive or sour odor.

-Meat should not feel slimy.-Poultry should not be sticky under the wings or around the joints.-Make sure eggs have the USDA inspection stamp.

2.C.3 Storing-Avoid cross contamination and spoilage.-Store freshly delivered food behind food you already have on hand so the oldest food gets used first. (FIFO)-Store raw ingredients and prepared food separately.-Any raw food stored with prepared food must be stored below the prepared food.-Food that might drip must be placed in a clean, sanitized container.-Refrigerators should be kept between 36°F and 40°F and be checked regularly.-Frozen food must be transferred to the freezer immediately.-Put dry goods away in a dry, clean, cool storage area well away from cleaning supplies or chemicals.-Dry goods should be at least six inches away from the wall and off the floor.-Dry storage areas should be kept between 50°F and 70°F.-Clearly label and date all the containers.-If the correct temperature for seafood is not maintained, microorganisms will multiply rapidly.-Packages with more than one-half gallon of shellfish will show the date the shellfish were shucked.-If you receive a container of live clams, oysters, or mussels, you must write the date they were delivered on the tag that is fastened to the container.-Check for broken cartons, soiled wrappers, and leakage.-Freezer burn is light colored spots on frozen food where surface drying has occurred can ruin food.

2.C.4 Types of Inventory-After you are familiar with your assignment, you need to write a written inventory of what you have on hand.-Then prepare a written inventory of what you do not have on hand.-Your inventory should include everything that’s needed to operate a business.

-A physical inventory is a list of everything that an operation has on hand at one time.-A perpetual inventory is a continuously updated record of what’s on hand for each item.

2.C.5 Par stock-The amount of stock needed to cover a facility from one delivery to the next is called par stock.-One way to decide how much goods to purchase is by using the periodic-ordering method.-Par stock + production needs - stock on hand = order amount.

2.C.6 Re-ordering-When your stock gets to end, you must reorder that product based on history, how popular the item is, and on busyness of the restaurant.-Make sure to not order too much or too little in order to save money and avoid waste of products.

2.D.1 Labor costs and factors influencing labor costs-Determine the cost of labor that is directly involved with making a dish-Record the time taken to make the dish, multiply by the hourly wage, and divide by the number of portions in the recipe.-Add the direct labor cost to the raw food price, and determine the prime cost factor for a menu item.

Domain 3A: Ethics and Legal Responsibility

Competency 3A: Analyze ethical issues and implications

3.A.1 Work ethic What one does or would do in a particular situationGenerally work ethics are: honesty, integrity, doing a job well, valuing what one does, having a sense of purpose and feeling/being a part of a greater vision or plan

3.A.2 Code of ethics Are principles of conduct within an organization that guide decision making and behaviorPurpose of the code is to provide members and other interested persons with guidelines for making ethical choices in the conduct of their workThey declare the organization's principles and standards of practice

3.A.3 Ethical issues in the workplaceExamples: Deliberate Deception (taking credit for someone else’s work), Violation of Conscience (lying to the customer), Failure to Honor Commitments, Unlawful Conduct, Disregard of Company PolicyThese issues can devastate a company’s integrity, sales and production, due to their huge influence creating ethical issues in the workplace may result in fines, hours being cut, demotion or even termination of your job

3.A.4 Employee theft Any stealing, use or misuse of their employer’s assets without permission to do soThe most common items stolen by employees are: money, time (falsifying tome worked or goofing-off while working), supplies, merchandise/company property, overcharging customers, informationThe majority of theft goes unnoticed, theft usually occurs in workplaces where morale is low, the employee feels wronged by the company that employs themEmployees need to be selected carefully to prevent theft also guidelines for dealing with theft need to be established before the fact and also conduct surprise audits (lessens opportunities)

3.A.5 Civil Rights ActBanned segregation and discrimination based on race, color, religion or national origin in hotels, restaurants and all other public venues, access cannot be denied to these places on the grounds of race, color, religion or national originYou can face fines or imprisonment for violating these laws

3.A.6 Liquor sales and lawsOpen Container Law: Previously opened bottles of alcohol must be transported in a vehicle’s trunk where neither the driver nor passengers have access to the alcohol (many restaurants help with this by not permitting you to leave with an alcoholic beverage)Legal drinking age is 21 but at the age of 18 you can serve alcohol in a bar or restaurant Some towns have banned the sale of alcohol on Sunday but due to the recent economic downturn, many have repealed the law to promote sales, though you cannot buy alcohol on Sundays in some places, you can still consume it

Competency 3B: Evaluate organizational policies and procedures

3.B.1 Fair Labor Standards ActEstablishes minimum wage, overtime pay, recordkeeping, and youth employment standards affecting employees in the private sector and in Federal, State, and local governmentsMinimum Wage: $7.25 per hourOvertime: employees must receive overtime pay for hours worked over 40 per workweek, at a rate not less than one and one-half times the regular rate of pay, there is no limit on overtime hours however Child Labor Laws: designed to protect working children from hazards in the workplace while also recognizing the value of safe work to children and their families

Competency 3B: Evaluate organizational policies and procedures3.B.2 Legitimate condition of employment

Legitimate condition of employment refers to all employees of an establishment. Employees are expected to obey the letter and the spirit of the law and to perform their duties with the utmost attention to ethical business practices and behaving honestly and with integrity at all times. Employees are expected to uphold the integrity of the company they are employed under and are legally obligated to keep any confidential information confidential. Employees are expected to deter from any form of physical, verbal or visual harassment as well as threats of violence towards any fellow employees or customers. Employees are expected to comply fully with company policies and to adhere, at a minimum, to the applicable health, environmental and safety legal requirements of that area.

3.B.3 Policies and procedures manual Policies and procedures are set in place for all employees of a food service

establishment to adhere to. These policies and procedures are set in place by the FDA which all restaurants have to comply with as well as procedures and policies that each food service establishment sets for their individual establishment.

Not only do policies and procedures set guidelines that employees must follow, policies and procedures list the how to properly handle any kind of situation, from power failure to a food borne illness outbreak. Some of the standard policies and procedures include:

Cooking Temperatures Education and Training of Food and Nutritional Services Staff Employee Health and Foodborne Disease Food Preparation and Handling Food Safety Regulations: Education Policy Leftover Food Usage Power Failure

Purchasing Food and Supplies Responsibilities of Administrative Staff: Food and Nutritional Services Director Small and Large Portions Staff Consumption of Food and Beverages Standardized Recipe Policies Time as a Food Safety Control

 Competency 3.C.2 Governmental regulations Three levels of regulation: federal, state and localU.S. Department of Agriculture (USDA): responsible for grading and inspection of meat, meat products, poultry, dairy products, egg and egg products, and fruit and vegetables shipped across state lines.

* if not shipped across state lines, the state department of agriculture is responsible for inspecting them

Food and Drug Administration (FDA): inspects all other food processing plants-author of Food Code which is the basis of most food protection certification training

programs-Food Code covers these areas: -food handling & preparation

- personnel-equipment & utensils-cleaning & sanitizing-utilities & services-construction & maintenance-foodservice units-compliance procedures

National Marine Fisheries Service: inspects all fish processed for sale including fish caught in the wild and farm-raised fish. They as well inspect food intended for animal consumption

-3 types of evaluation: -Type 1: quality & wholesomeness-Type 2: accuracy of labeling & weight-Type 3: sanitation and the p[recessing facility itself

Local foodservice regulations: Most regulations affecting restaurants are written at the state level and are enforced by local or state health departments. City, county, or state health inspectors (also called sanitarians, health officials, or environmental health specialists) conduct foodservice inspections in most states.3.C.3 Zoning boards and proceduresZoning board: a board of officials who divide an area into zones that are subject to different restrictions.These places are needed because sometimes you can’t put certain things near each other (i.e. school & liquor store). As well as running businesses out of your homes and such. They tell you whether it is allowed or not by regulations. Or when you sell things, or where you have things places in your facility.3.C.4 Licenses and inspectionsThe Oregon Department of Agriculture (ODA) is the government agency that licenses and

inspects all food establishments except restaurants and caterers. The Food Safety Division of ODA licenses retail grocery stores, bakeries, meat processors, egg handlers, food processors, food storage warehouses, licensed domestic kitchens, beverage processors, locker plants, dairy farms, dairy processors and shellfish and seafood handlers. A business that is both a restaurant and another type of food business, such as a grocery store with a hot food deli, is called a combination facility. A combination facility will be licensed and inspected by either the Oregon Department of Agriculture (ODA) or the local County Health Department, but not both. The part of the business which accounts for the largest portion of the food sales in dollar amount will determine which agency licenses the firm. A business that is mostly a grocery store, with some food service will be licensed by ODA Food Safety Division, and a restaurant that sells a small amount of packaged foods will be licensed by the County Health Department. If a new business is not sure which will be the largest source of sales, the business will have to decide based on their best estimate.3.C.5 Minimum wageThe federal Department of Labor minimum wage is $7.25 an hour. In states that set rates that differ from federal law, the higher rate applies.Wage Payment Act (2006): The new law gives L&I penalty authority and the ability to collect interest for the worker, thereby ensuring compliance with minimum-wage and wage payment laws. The new law strengthens L&I’s ability to recover wages, while at the same time giving employers stronger assurances when they have correctly paid their workers. After L&I issues a citation, an employee who accepts the payment of wages and interest may not file other actions against the employer for the same complaint. Additionally, L&I must waive the penalty if an employer pays within 10 days of receiving a citation. L&I cannot assess penalties if an employer relied on a written interpretation, policy, rule or determination from the director of L&I.

Domain 4: Employability and Career Development4.A.1 Job shadowing and internshipsCareer exploration activity that offers an opportunity to spend time with a professional currently working in a person’s career field of interest. Job shadowing offers a chance to see what it’s actually like working in a specific job.Internships provide real world experience to those looking to explore or gain the relevant knowledge and skills required to enter into a particular career field. They are relatively short term and nonpaying.4.A.2 Career planning

Working in the restaurant industry prepares you for a restaurant management job by giving you practical knowledge of the business. A restaurant manager job candidate who only has

academic knowledge will have a steep learning curve when thrown into a living, breathing restaurant environment. Gaining experience in the trenches is always an invaluable asset as you move up the career ladder.

A career ladder is a series of jobs through which a person can advance to further their career.

4.A.3 Types of foodservice positions

Know the Kitchen Brigade System- go to these websites for all positions in a restaurant (in French terms), their ranking/ chain of command/ pecking order and job duties:

1. http://chefsblade.monster.com/benefits/articles/208-guide-to-the-kitchen-brigade-system?page=1

2. http://luckypeach.com/the-kitchen-brigade-eric-ripert-auguste-escoffier/

Back of House: employees who work outside of the public spaceBusperson- takes items off tables and reset the tables. They will often get water, condiments, extra silverware for the customers.Dishwasher- Clean the dishes and maintain the four compartment sink.Assistant Cooks- help more experienced cooks and chefs prepare and cook guests’ orders. Prep mealsFront of House: Host/Hostess- Greets and seats the customer in a friendly manner.Server- Spends most time with customers. Takes orders, brings food, and offers assistance.Counter Servers- quick-service operation usually and have brief contact with customers. Greet customers, take orders, accept payment, and thank customer for their patronage.Foodservice Management: Restaurant Manager- responsible for back and front of house; service; staff training; maintaining the restaurant; keeping the food, employees, and staff safe.Assistant Managers- help the manager complete their daily tasks and oversee operations.Executive Chef- oversees the entire kitchen.Chefs/Cooks- assist executive chef and prepare daily menu.4.A.4 Evaluating job offersWhen you receive a job offer, it's important to take the time to carefully evaluate the offer so you are making an educated decision to accept, or to reject, the offer. The last thing you want to do is to make a hasty decision that you will regret later on. Consider the entire compensation package - salary, benefits, perks, work environment - not just your paycheck. Weigh the pros and cons and take some time to mull over the offer. It is perfectly acceptable to ask the employer for some time to think it over.

4.A.5 Benefits of membership in professional and trade associationsPeople become members to benefit with networking opportunities, continuing education, exclusive online resources, leadership opportunities, and discounts.

4B. Demonstrate roles and duties in food production and service careers4.B.1 Role of chefThe executive chef oversees the entire kitchen, from supervising kitchen employees, to purchasing food supplies and making decisions about the menu. Chefs and executive chefs must be trained and educated in culinary arts and certified by a professional organization.4.B.2 Role of general managerManagers are responsible for both the front and back of the house operations. They are responsible for service; staff training; maintain the restaurant and its property; keeping the food, guests and employees safe; marketing and promoting the operations; keeping cost down; purchasing and storing food; and supervising employees.4.B.3 Role of banquet chefResponsible for designing and executing meal services for multiple guests, a successful banquet chef possesses strong management skills and a good faculty for logistic planning, and understands the dynamics of a high-volume kitchen. When working in a large-scale operation such as a resort or hotel, he usually works with several other chefs dedicated to the service of large functions. If employed by an independent restaurant, however, he often relies on the personnel already in place for special events. 4.B.4 Other food preparation and service careers

Garde manger- refer to different things in the professional kitchen. In many restaurants it is a station which is generally an entry level cooking position within a restaurant, as it often involves preparing salads or other smaller plates which can be heated and quickly plated without significant experience.

Dietician- a professional who provides scientifically based, objective nutrition information.Deli managersFood stylistsFood scientistsEntrepreneurs

Competency 4C4. C.1- Accepting Authority- Authority has to do with acceptance of position.- listening to managers, owners and following the general chain of command4. C.2- Cover letter and Resume development- The purpose of the cover letter is to greet your potential future employer and thank them

for his/her time - The resume included is an overview of your skills, accomplishments, and past job

experience.4. C.3- Interviewing skills-Always be polite and courteous-be prepared with any documents required and a good attitude- Strong eye contact and a smile are just little things to show your confidence4. C.4- Portfolio development

-a portfolio is a showcase of your interests, contributions, talents, and studies.-include your resume, a letter of thanks, test scores, etc.-it should be neat and well-organized and in a 3-ring binder

Competency 4D4. D.1- Managing stress- Hobbies are good ways to relieve stress, examples of such are: Learning an instrument,

write poetry, paint a picture, etc.4. D.2- Managing Time -A great way to manage time is to have an agenda or create an itinerary.- Daily reminders are also a great way to help you keep on track 4. D.3- Proper nutrition basics-since the food pyramid is no longer valid, knowing your simple food guidelines will help

you answer questions for customers.-knowing about proper serving amounts will also help with nutritional facts.4. D.4- Family and Medical Leave Act - This act grants unpaid leave for employees with serious family emergencies- This includes spouses in critical condition or leave because of pregnancy and care of

infants

5.A Types of restaurants & service: Fast food restaurants, Fast Casual dining, Cafe, Pub, Casual Style Dining, Fine Dining

Fast food-A fast food restaurant, also known as a Quick Service Restaurant or QSR within the industry itself, is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service. Food served in fast food restaurants typically caters to a "meat-sweet diet" and is offered from a limited menu; is cooked in bulk in advance and kept hot; is finished and packaged to order; and is usually available ready to take away, though seating may be provided. Fast food restaurants are usually part of a restaurant chain or franchise operation, which provisions standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels.

Fast Casual Dining- A fast casual restaurant is a type of restaurant that does not offer full table service, but promises a higher quality of food and atmosphere than a fast food restaurant. In the US, it is a relatively new and growing concept positioned between fast food and casual dining. The typical cost per meal is in the US$8–$15 range.

Cafe- in most countries refers to an establishment which focuses on serving coffee. The name derives from the French and Spanish word for the drink. In the United States, "cafe" may refer to an informal restaurant offering a range of hot meals and made-to-order sandwiches, also known as a "coffee shop",while what is regarded as a café elsewhere is termed a coffeehouse.

Pub- a local establishment licensed to serve alcoholic drinks for consumption

Casual style dining- A casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically

provide table service. Casual dining comprises a market segment between fast food establishments and fine dining restaurants. Casual dining restaurants usually have a full bar with separate bar staff, a larger beer menu and a limited wine menu. They are frequently, but not necessarily, part of a wider chain, particularly in the United States.

Fine Dining- Fine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such restaurants feature higher-quality materials, with an eye towards the "atmosphere" desired by the restauranteur, than restaurants featuring lower-quality materials and an eye away from the "atmosphere" desired by the restauranteur. The wait staff is usually highly trained and often wears more formal attire. Fine-dining restaurants are almost always small businesses and are generally either single-location operations or have just a few locations. Food portions are visually appealing. Fine dining restaurants have certain rules of dining which visitors are generally expected to follow.

5.B.3 Independent vs Chain restaurantsIndependent- A non-franchise restaurant, privately owned.

Chain- A group of restaurants that share a brand and central management, and have standardized business methods and practices

5.B.4 FranchisesA restaurant franchise is a brand which an investor, or franchisee, has bought the right to use. The franchisee is responsible for the day-to-day running and management of the restaurant. In return, the company granting the license, or franchisor, offers support, marketing and a proven restaurant concept. Franchises have very distinct differences from non-franchises.

5.C.1 Point of Sale Systems Restaurant POS refers to point of sale (POS) software that runs on computers, usually touch screen terminals or wireless handheld devices. Restaurant POS systems assist businesses to track transactions in real time. Typical restaurant POS software is able to print guest checks, print orders to kitchens and bars for preparation, process credit cards and other payment cards, and run reports. In addition, some systems implement wireless pagers and electronic signature capture devices. In the fast food industry, registers may be at the front counter, or configured for drive through or walk through cashiering and order taking. Front counter registers take and serve orders at the same terminal, while drive through registers allow orders to be taken at one or more drive through windows, to be cashiered and served at another. In addition to registers, drive through and kitchen monitors may be used by store personnel to view orders. Once orders appear they may be deleted or recalled by "bump bars", small boxes which have different buttons for different uses. Drive through systems are often enhanced by the use of drive through wireless (or headset) systems which enable communications with drive through speakers. POS systems are often designed for a variety of clients, and can be programmed by the end users to suit their needs. Some large clients write their own specifications for vendors to implement. In some cases, POS systems are sold and supported by third party distributors, while in other cases they are sold

and supported directly by the vendor. Wireless systems consist of drive though microphones and speakers (often one speaker will serve both purposes), which are wired to a "base station" or "center module." This will, in turn broadcast to headsets. Headsets may be an all-in-one headset or one connected to a belt pack.

Domain 6: Technical Skills6.A.1 Types of MenusA la carte and Modified a la carte- a menu on which each food item or beverage is priced and served separately. Modified a la carte menus are appetizers and desserts are priced and served separately. California Menu- single menu listing breakfast, lunch, and dinner foods. Offers customers to choose whichever foods they want throughout the day.Du Jour Menu- lists foods that is only served on that particular day. (Specials) It changes each day. Table d’Hote and Prix Fixe Menu- offers a complete meal from appetizer to dessert with a beverage at a set price (buffet). Fixed Menu- offers the same menu every day.Cyclical Menu- written for a certain period of time and then it repeats itself. Limited Menu- offers a limited range of choices to the customer (fast food).6.A.2 Calculating menu price using mark-up method Multiply raw food cost by a predetermined fraction. Managers much choose the pricing method or variation of methods that best suits their operation. 6.A.3 Calculating menu item costs

As purchased and edible portion %fat 5lbs of sugar at $19: Convert to ounces 5*16=80 ounces/19=$4.21

6.A.4 Calculating menu priceMultiply the raw food costs by 33% to get menu price6.C.1 Measuring techniques

Dry volume (flour, sugar, etc.) Liquid volume (water, milk, etc.) Water displacement Weight (butter)

6.C.2 Common measures Dry (cup, tablespoon, teaspoon, etc.) Liquid (ounces, liters, pints, gallons, cups, etc.) Weight (ounces, pounds, grams, etc.)

6.C.3 Formulas for calculation the conversion factorSometime you have to change a recipe to the yield you need. To increase or decrease recipe yields…

1. Find your desired yield

2. Determine the conversion factor or how much each ingredient should be multiplied by (Ex. To double multiply by 2)

Desired yieldOriginal yield = Conversion Factor

3. Multiply each ingredient amount by the conversion factor.4. Convert ingredient amounts into logical, measurable quantities. 5. Make any necessary adjustments to the equipment, temperature, and time.

6.D.1 Reading and following a recipe Preview – big picture Read- focus carefully on the specifics of the recipe Notes – write any adjustments and plans for the preparations

6.D.2 Mixing techniquesBind - to cause a mixture to hold together by beating in a thickening agent such as a sauce or an egg. Blend - to thoroughly mix at least two ingredients together with a spoon, blender or beater. Combine - to mix at least two ingredients together. Dissolve - to mix liquid and a dry substance until the dry substance dissolves into the liquid. Fold in - when a recipe calls for you to fold in something the key is to not release air bubbles while mixing. By lifting part of the liquid from the bottom of the bowl through the rest of the mixture to the top of the bowl until the mixture is blended you will not release air bubbles. Mix - by using a stirring motion combine ingredients into a uniform mixture. Puree - to mix food till it becomes a smooth paste. Stir - to combine ingredients with a spoon in a circular motion. Toss - mixing ingredients gently by lifting the ingredients with two utensils. Whip - mixing ingredients vigorously and quickly by using a beater or whisk.6.D.3 Equivalent measures

1 cup = 16 tablespoons 1 tablespoon= 3 teaspoons 1 pound = 16 ounces 1 fluid ounce = 2 tablespoons 1 gallon = 4 quarts

6.D.4 SubstitutionsWhen the desired ingredient is not there you may be able to substitute it for another. Some common substitutions are…

Sour cream for buttermilk ½ a medium banana for an egg Unsweetened applesauce for oil or butter Buttermilk for yogurt

6.D.5 Standardized recipes Recipe designed to suit the individual needs of a kitchen.

Title Yield- measured output Ingredient list Equipment Method- detailed steps required to make the dish Service- portioning information, finishing, and plating instructions, or proper temperatures.

o AP = as purchased amount o AP= Amount from untrimmed portion

AP= how much of a product do I need to buy to make this recipe AP formula is: Edible portion / Yield % Yield percent is determined by a group of R&D personnel that do experiments with food

and its waste o Example: If a recipe calls for 8 lbs peeled potatoes (75% yield), how many

potatoes should be purchasedo 8/.75 = 10 2/3 lbs

• EP = edible portion• EP = amount from vegetables or fruit after it has been trimmed and cut before being

added to a recipe • EP= how much is left over after trimming waste off of the ingredient• EP = As Purchased x Yield %

• Example: Garlic has an 88 percent yield. After trimming 4 pounds, there will be how many pounds of garlic.

• 4 X .88 = 3 ½ lbs.Competency 7 A: Summarize food preparation methods and techniques7. A.1- 2 Types of cooking methods Dry heat methods:Grilling: placed on a rack for cooking Broiling: heat source above the foodRoasting: hot air trapped inside oven (large items/ pieces)Baking: hot air trapped inside an oven (small pieces)Sautéing: cooks quickly, high heat low oil, turn only halfway through1. Stir frying: use wok, cut into small strips, you constantly stir and toss food2. Searing: cook food uncovered small amount of fat, gives it good color3. Pan broiling: use no fat high heat4. Sweating: lower heat in small amount of fat (smothering pan is covered)Pan frying: Hot oil in pan halfway cover food Deep frying; food is covered completely by oilMoist Heat Methods:Steaming: cook food in a closed pot or steamer , food does not come in direct contact with steaming liquidPoaching: used for tender foods and 160-170 FSimmering: tougher cuts of meat and 170—185 FBoiling: pasta and vegetables 212FCombination Heat Methods:

Braising: left whole or in large pieces small amount of fat liquid partially coversStewing: cut into smaller pieces and liquid covers completely small amount of fat

7.A.3 Knife skills:Rondelles: thickness variesDiagonal cut: thickness variesBrunoise: 1/8 x1/8 x1/8Turned: 2 inches longChiffonade: items are rolled and sliced very thin, usually 1/8 inch to make ribbonsJulienne: 1/8 x 1/8 x 1 -2 inchesBatonnet: ¼ x ¼ x 2 to 2 ½ inches Oblique: size variesSmall Dice: ¼ x ¼ x ¼ Medium Dice: ½ x ½ x ½ inch Large Dice: ¾ x ¾ x ¾ Lozenge: ½ x ½ x ¼ Paysanne: ½ x ½ x 1/8 inchFermière : 1/8 x ½ inch

7.A.4 Sauces   : Mother/Grand Sauces :

1. Brown sauce : served with meat2. Béchamel sauce : white sauce made by thickening milk with a white roux (fat+flour)3. Veloute sauce : white sauce made by thickening a poultry fish or shellfish with a blonde roux4. Tomato Sauce : simmering tomatoes 5. Hollandaise sauce :blending melted or clarified butter into slightly cooked egg yolks, lemon

vinegar, add flavor to sauce (used on Eggs Benedict)

Other Sauces: Coulis - thick, pureed sauce...usually from fruit purees Jus - from cooked meat juices, often seen as Au Jus on menus to dip sandwiches Compound butters- mix of raw butter and chopped herbs Salsa - cold mix of herbs, spices, veggies

7.A.5 Mise en place:French term meaning to gather all the raw ingredients required and has all the equipment and tools necessary to carry out a culinary operation at a workstation.

What is a Meringue?-an item of sweet food made from a mixture of well-beaten egg whites and sugar, baked

until crisp and typically used as a topping for desserts, especially pies. Individual meringues are often filled with fruit or whipped cream.

Milk and UHT: Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization sterilizes food by heating it above 135 °C (275 °F) – the temperature required to kill spores in milk – for 1 to 2 seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. UHT milk packaged in a sterile container, if not opened, has a typical unrefrigerated shelf life of six to nine months.

Why Boil a Dough? Boiling breads like bagels and pretzels effectively sets the crust before it goes in the oven. The water doesn't actually penetrate very far into the bread because the starch on the exterior quickly gels and forms a barrier. Bagels are typically boiled for 30-60 seconds on each side. The longer the boil, the thicker and chewier crust.

3 main types of leavening agents: biological, chemical and steam. 1. Yeast: A Biological Leavening Agent. Yeast eat sugar, and they produce carbon dioxide (CO2) gas and alcohol which ferments (makes the bread rise). 2. Baking Soda and Baking Powder: Chemical Leavening Agents. Baking soda is a white powder that comes in a box, and it has a pH level of 8–9, which means it is a base. When combined with an acidic ingredient (buttermilk, lemon juice, yogurt, sour cream, molasses or honey), it will produce a chemical reaction that causes the release of CO2. Baking powder is a product consisting of baking soda plus some other acidic component, also in powder form.  As long as it stays dry, it's inactive. But once moistened, the chemical reaction begins. Unlike baking soda, baking powder is double-acting, which means it begins working when mixed, then gives off another burst of gas when heated. 3. Steam: When water becomes steam, its volume increases by some 1,500 times. The force that takes place is increased by higher temperatures. Puff pastry and choux pastry are two examples of pastry that use only steam as their leavening agent, yet when prepared properly are superbly airy and flaky.

7 Types of Lettuce and their uses: 1. Iceburg- used in wedge salads, 2. Butterhead-Boston- lettuce cups for chicken and shrimp

dishes, 3. Butterhead-Bibb- sweeter than Boston, used as cups too. 4.Green Leaf Lettuce- perishes easily, used in baby lettuce mixes. 5. Red Leaf Lettuce-red tint at the tip, similar to green leaf in use.6. Oak Leaf Lettuce-spicier and nuttier than green leaf in the same use. 7.Romaine Lettuce- sturdy, used in Caesar salads and can be grilled.8. Bitter Lettuces- Arugula, Raddicho, Endive

Types of Soft Cheeses: Brie, Camembert, Cream, Buffalo Mozzarella, Ricotta, Fontina, Brillat Savarin, GoatTypes of Hard Cheese: Cheddar, Parmigiano, Manchego, Gruyere, Gouda, Pecorino

How do you stop fruit from turning brown?Keep cut fruits, such as apples, pears, bananas and peaches, from turning brown by coating them with an acidic juice such as lemon, orange or pineapple juice. Or use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®, and follow the manufacturer's directions.

Shrimp are sold by count per pound in the United States. The number on the label will indicate the number of shrimp in the package. If it reads 21/25, you know there should be from 21 to 25 shrimp in each pound. Here's a general list of size designations and counts per pound, where the "U" means "under" or "less than."Size Count Per

PoundExtra Colossal

U/10

Super Colossal

U/12

Colossal U/15Extra Jumbo

16/20

Jumbo 21/25Extra Large 26/30Large 31/35Medium Large

36/40

Medium 41/50Small 51/60Extra Small 61/70

Types of Menu Choices based on Nutritional needs:Heart DiseaseEat an overall healthy dietary pattern that emphasizes:

a variety of fruits and vegetables, whole grains , low-fat dairy products, skinless poultry and fish nuts and legumes non-tropical vegetable oils

DiabetesFresh fruit (a few of your favorites)Fresh vegetables (a few of your favorites - focus mostly on non-starchy vegetables)Skim milk, 1% low-fat milk, or unsweetened soy milk (whatever you prefer)Nonfat or low-fat yogurtEggs or egg substituteCottage cheeseReduced-fat cheeseInstant oatmeal or quick oatsWhole grain cereal (unsweetened)Brown rice or other whole grains (such as quinoa, bulgur, or whole grain barley)Pasta (try whole wheat)100% whole wheat bread or pita breadLow fat cuts of meat and poultry

High Blood PressureLimit all processed foods, choose lower sodium alternativesEat a healthy diet. Eating a diet that is rich in whole grains, fruits, vegetables and low-fat dairy products and skimps on saturated fat and cholesterol can lower your blood pressure by up to 14 mm Hg.

Gluten Free Labeling and what it meansThe U.S. Food and Drug Administration (FDA) has defined the term “gluten-free” for voluntary use in the labeling of foods. Any food product bearing a gluten-free claim labeled on or after August 5, 2014 must meet the requirements of the agency's gluten-free labeling rule. Gluten is a protein found in wheat, rye, barley and a cross between wheat and barley called triticale. About 1% of the population really needs diets that are totally gluten free. They have celiac disease and gluten can cause damage the lining of the small intestines.

Types of MilkThe primary types of milk sold in stores are: whole milk, reduced-fat milk (2%), low-fat milk (1%), and fat-free milk. The percentages included in the names of the milk indicate how much fat is in the milk by weight. Most milk undergoes processing before you buy it at the store. The three primary steps include: pasteurization, homogenization and fortification.

Pasteurization heats the milk to destroy harmful microorganisms and prolong shelf lifeHomogenization to prevent separation of the milk fat from the fluid milk. Homogenization creates a smooth, uniform texture. Fortified to increase its nutritional value or to replace nutrients lost during processing.

Colors of Roux ( a mixture of fat (especially butter) and flour used in making sauces