Dhn exam 2 study guide - Study guides, Class notes & Summaries

Why are fats important in cooking? correct answers flavor, texture, appearance, mouthfeel, emulsifier Why are fats important in the body? correct answers energy source, insulation, cushion, part of the cell membrane, can be made into other substances (bile) Are lipids organic? correct answers yes What are the three general categories of lipids? correct answers Triglycerides, phospholipids, and sterols Describe the parts of a triglyceride. correct answers glycerol + 3 fatty acids...

forecasting correct answers term used to describe the art and science of estimating events in the future, which provides a database for decision making and planning; objective is to prepare menu items in the needed quantity and with the desired quality, at a cost appropriate to the particular foodservice operation; goal is to avoid overproduction and/or underproduction underproduction is worse because you risk losing a customer is you don't have enough food or don't have enough of what the...