A. Food Science Flashcards by Michelle Zuelch

Crispness (state of turgor) in fruits and vegetables is due to:

the osmotic pressure of water-filled vacuoles.

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_____ accelerates the ripening of fruits during storage.

Ethylene gas

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Used in TVP (textured-vegetable protein) products. Use is ____.

Soybeans. Fabricated into simulated meat products or mixed with ground meats to extend.

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Store frozen fruit at or near ___.

0 degrees F.

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____ and ____ should be washed just before serving.

Berries and mushrooms

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Fruits ____ in ____ darken rapidly when cut due to _____.

Low in vitamin C, enzymatic action

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The density of syrup in packing juice is expressed as ______ and measured in degrees Brix by a ______.

% by weight of sucrose, brix hydrometer

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Pigment: Green = ______. (soluble or insoluble?)

Chlorophyll (INSOLUBLE)

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Pigment: Yellow/Orange = _____. (soluble or insoluble?)

Carotenoids (INSOLUBLE)

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Pigment least effected by changes in pH.

Carotenoids - little effect in acid or alkaline solution.

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_______ contributes to red color; a carotenoid.

Lycopene

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Pigment: Red, Blue, Purple = _______. (soluble or insoluble?)

Anthocyanins (SOLUBLE)

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Pigment: White = ______. (soluble or insoluble?)

Anthoxanthins/Flavones (SOLUBLE)

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Pigment most greatly effected by changes in pH.

Anthocyanins

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Anthocyanins and anthoxanthins/flavones comprise the ______ pigment category.

Flavanoids

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Chlorophyll: Acid reaction forms _____, while an alkaline reaction forms _____.

Pheophytin, chlorophyllin

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Astringent feeling in mouth caused by ___.

Tannins

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Canned fruit and vegetables grades:

A (fancy), B (choice), C (standard)

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Fresh fruit and vegetable grades:

Fancy, Extra #1, #1, Combination, #2

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Fruit and vegetables graded by :

USDA

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Old potatoes experience changes in ___, ___, and ___, making them ____, ____, and ____.

Taste, color, and texture. Sweeter, darker (Maillard reaction), and softer.

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Small amount of salted water for a short time, covered pan unless otherwise indicated.

Boiling

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Perforated container, covered, over boiling water

Steaming

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This type of cooking retains color and flavor.

Pressure cooking

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Frozen products have a ____ cooking time than fresh because _____ and freezing has made them tender.

Shorter, blanching (immersion in boiling and then cold water)

Cooking cabbage: desirable to minimize strong flavor. Cook for ____ time, _____ to let acids escape, in ____ amount of water.

Short, uncovered, large

Characteristics of the #10 can

6 cans/case, 6 lbs 9 oz, 13 cups, 20-25 servings

Main structural protein of connective tissue; part of tendon that surrounds muscle

Collagen

Protein in connective tissue, resistant to heat (little change in cooking)

Elastin

___ of bone identifies the cut. Cut determines ______.

Shape (round bone = leg, T-bone = back/ribs), Method of cooking

Pork is a good source of ____.

Thiamin

Fish with canned bones, oysters, and shrimp is high in ___.

Calcium

Pigment: Main contributor to meat color

Myoglobin

Green colors in meat are due to ______.

Myoglobin breakdown. (Myoglobin + oxygen -->red --> brown --> green)

Meat tenderness increased by:

Aging (enzymes), acid (vinegar) - (INCREASE WATER HOLDING CAPACITY OF MUSCLE)

Meat storage life extended by:

Sous-vide - vacuum-packing in oxygen impermeable film, frozen at 0 degrees C (anaerobic)

Mandatory inspection and grading done by ______ at time of ______.

USDA, slaughter

Meat grades:

Prime, choice, select, standard

____ tender cuts come from ____ used muscles (loin, backbone).

Most tender, least used

____ tender cuts come from ____ used muscles (flank, brisket).

Least tender, most used

Safe minimal internal temperature - pork, veal, beef, lamb, steak, fish (meat, fish)

145 F

Safe minimal internal temperature - ground beef, ground veal, ground lamb (ground meat)

160 F

Safe minimal internal temperature - turkey, chicken, duck (poultry)

165 F

Collagen --> _____ with cooking.

Gelatin

Tough cuts of meat have more ____, and require ____ cook times.

Collagen, longer

Cured meats are pink due to ____, which are added to inhibit _____.

Nitrites, botulism

Cooking methods: _____ heat (frying, broiling, roasting) used for ____ cuts of meat.

Dry heat, Tender cuts (less connective tissue)

Cooking methods: Moist heat (*braising, simmering, steaming, stewing) used for ____ cuts of meat.

Moist heat, less tender cuts (more connective tissue)

Braising uses ___ heat.

Moist

Desirable property of fat used in frying

High smoke point (temperature fat can be heated to before puffs of smoke occur).

When meat is removed from the oven, "_______" occurs, and raises the internal temperature.

Carry-over cooking

Fresh fish with head attached should have:

Bright red gills and bright, shiny skin. If dull and grey, reject.

Chalazae:

Yolk anchors

Egg _____ is more concentrated than the ____. (more protein, fat, vitamins, minerals).

Yolk, white

Eggs are graded by _____.

Candling (pass egg in front of light to view contents)

Syneresis (eggs): _____. Occurs when cooked at too ___/___ temperature or for ____ period of time.

Weeping, High/Low, Long

An _____ stabilizes an egg white foam.

Acid

Egg whites at room temperature whip more quickly and yield a larger volume due to _____.

Lower surface tension.

____ interaction with _____ stabilizes emulsion (egg). Yolk is a naturally occurring oil in water emulsion.

Protein, oil

______ helps yolk act as an emulsifier.

Lecithin (lipid)

___ from yolk and ___ from whole egg combine when egg overcooked/cooled too slowly to form _____ (SURFACE OF YOLK TURNS GREEN).

Iron, sulfur, ferrous sulfide

In custards, the tenderness of the gel is measured by ____.

% sag. The larger the % sag, the more tender the gel.

There are __ and ___ differences when cooking with egg substitutes.

Color and flavor

When eggs are held in the refrigerator for too long, _____.

*Loss of carbon dioxide makes eggs more alkaline*, appearance deteriorates, whites become watery, absorbs odors.

____ precipitates casein (curd).

Acid

____ precipitates whey (liquid).

Heat

_____ is the liquid that drains from the curd of clotted milk.

Whey

The process of heating milk to 145 F for 30 minutes or 160 F for 15 seconds to destroy pathogenic bacteria.

Pasteurization

The process that causes fat to remain dispersed in milk and not float at the top (high pressure breaks fat globules to smaller size, protein then surrounds each globule).

Homogenization

"Vitamin D milk" (400 USP units/quart) made by adding the vitamin to milk, ______, or _____.

Feeding Vitamin D to the cow or by irradiating the milk.

Adding lactic acid bacteria to skimmed or partly skimmed milk produces ___.

Cultured buttermilk

When substituting regular milk for cultured buttermilk in a recipe, _____ must be _____.

Baking soda, increased

Sweet acidophilus milk (skim milk plus acidophilus bacteria) has less _____.

Lactose

Milk fermented by lactobacillus kefir, adding carbon dioxide.

Kefir

Fermentation of milk sugars by lactic acid bacteria creates _____.

Yogurt (coagulated product)

Low lactose milk is treated with the enzyme _____ in processing.

Lactase

____ milk is skim milk, vegetable fat, and water. It is illegal in some states. ____ milk resembles milk, but contains neither milk fat nor dairy ingredients. Made from casein derivatives, or soybean protein and vegetable oils.

Filled, imitation

Milk in food preparation: To prevent a film, _____. To prevent from coating sides of a pan, ____. To prevent curdling, ______.

X film: cover or beat X coat: heat over water X curdling: add acid and agitate