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Domain 1: Principles of Dietetics > A. Food Science > Flashcards

A. Food Science Flashcards

1
Q

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

A

the osmotic pressure of water-filled vacuoles.

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2
Q

_____ accelerates the ripening of fruits during storage.

A

Ethylene gas

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3
Q

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

A

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

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4
Q

Store frozen fruit at or near ___.

A

0 degrees F.

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5
Q

____ and ____ should be washed just before serving.

A

Berries and mushrooms

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6
Q

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

A

Low in vitamin C, enzymatic action

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7
Q

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

A

% by weight of sucrose, brix hydrometer

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8
Q

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

A

Chlorophyll (INSOLUBLE)

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9
Q

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

A

Carotenoids (INSOLUBLE)

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10
Q

Pigment least effected by changes in pH.

A

Carotenoids - little effect in acid or alkaline solution.

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11
Q

_______ contributes to red color; a carotenoid.

A

Lycopene

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12
Q

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

A

Anthocyanins (SOLUBLE)

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13
Q

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

A

Anthoxanthins/Flavones (SOLUBLE)

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14
Q

Pigment most greatly effected by changes in pH.

A

Anthocyanins

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15
Q

Anthocyanins and anthoxanthins/flavones comprise the ______ pigment category.

A

Flavanoids

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16
Q

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

A

Pheophytin, chlorophyllin

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17
Q

Astringent feeling in mouth caused by ___.

A

Tannins

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18
Q

Canned fruit and vegetables grades:

A

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

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19
Q

Fresh fruit and vegetable grades:

A

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

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20
Q

Fruit and vegetables graded by :

A

USDA

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21
Q

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

A

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

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22
Q

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

A

Boiling

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23
Q

Perforated container, covered, over boiling water

A

Steaming

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24
Q

This type of cooking retains color and flavor.

A

Pressure cooking

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25
Q

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

A

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

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26
Q

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

A

Short, uncovered, large

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27
Q

Characteristics of the #10 can

A

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

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28
Q

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

A

Collagen

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29
Q

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

A

Elastin

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30
Q

___ of bone identifies the cut. Cut determines ______.

A

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

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31
Q

Pork is a good source of ____.

A

Thiamin

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32
Q

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

A

Calcium

33
Q

Pigment: Main contributor to meat color

A

Myoglobin

34
Q

Green colors in meat are due to ______.

A

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

35
Q

Meat tenderness increased by:

A

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

36
Q

Meat storage life extended by:

A

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

37
Q

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

A

USDA, slaughter

38
Q

Meat grades:

A

Prime, choice, select, standard

39
Q

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

A

Most tender, least used

40
Q

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

A

Least tender, most used

41
Q

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

A

145 F

42
Q

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

A

160 F

43
Q

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

A

165 F

44
Q

Collagen –> _____ with cooking.

A

Gelatin

45
Q

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

A

Collagen, longer

46
Q

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

A

Nitrites, botulism

47
Q

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

A

Dry heat, Tender cuts (less connective tissue)

48
Q

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

A

Moist heat, less tender cuts (more connective tissue)

49
Q

Braising uses ___ heat.

A

Moist

50
Q

Desirable property of fat used in frying

A

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

51
Q

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

A

Carry-over cooking

52
Q

Fresh fish with head attached should have:

A

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

53
Q

Chalazae:

A

Yolk anchors

54
Q

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

A

Yolk, white

55
Q

Eggs are graded by _____.

A

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

56
Q

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

A

Weeping, High/Low, Long

57
Q

An _____ stabilizes an egg white foam.

A

Acid

58
Q

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

A

Lower surface tension.

59
Q

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

A

Protein, oil

60
Q

______ helps yolk act as an emulsifier.

A

Lecithin (lipid)

61
Q

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

A

Iron, sulfur, ferrous sulfide

62
Q

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

A

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

63
Q

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

A

Color and flavor

64
Q

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

A

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

65
Q

____ precipitates casein (curd).

A

Acid

66
Q

____ precipitates whey (liquid).

A

Heat

67
Q

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

A

Whey

68
Q

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

A

Pasteurization

69
Q

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).

A

Homogenization

70
Q

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

A

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

71
Q

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

A

Cultured buttermilk

72
Q

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

A

Baking soda, increased

73
Q

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

A

Lactose

74
Q

Milk fermented by lactobacillus kefir, adding carbon dioxide.

A

Kefir

75
Q

Fermentation of milk sugars by lactic acid bacteria creates _____.

A

Yogurt (coagulated product)

76
Q

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

A

Lactase

77
Q

____ 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.

A

Filled, imitation

78
Q

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

A

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

Domain 1: Principles of Dietetics (7 decks)

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