B. Procurement, Production, Distribution, and Service (Part 2) Flashcards
Foods are ______ _____, a mixture of solids, liquids, and gases.
Dispersion systems
Dispersion systems are classified by _____ of ______ and by ___ of dispersed particles.
State of matter and size of dispersed particles
Gas in liquid (ie. whipped egg whites): _____
Gas in solid (ie. sponge cake): _____
Liquid in liquid (ie. mayo): ______
Liquid in solid (ie. custard): _____
Solid in liquid (ie. gravy): ______
Gas in liquid (ie. whipped egg whites): Foam
Gas in solid (ie. sponge cake): Suspension
Liquid in liquid (ie. mayo): Emulsion
Liquid in solid (ie. custard): Gel
Solid in liquid (ie. gravy): Sol
Small particles (sugar, salt): _____ _____
Large particles (protein, cooked starch): _____ _____
Clumps of molecules (fat, uncooked starch): ______ (separates upon standing)
Small particles (sugar, salt): True solution Large particles (protein, cooked starch): Colloidal dispersion Clumps of molecules (fat, uncooked starch): Suspension
The degree of dispersion can be altered by applying ____ or _____.
Degree of dispersion can be changed by applying heat or beating.
The ________ is the line that forms between 2 immiscible liquids (oil and water).
immiscible: not forming a homogeneous mixture when added together.
Interface
Vegetables are slightly ____ with a relatively high pH. It is necessary to process them at a high temperature (>212 F) to destroy botulism.
Acidic
**A pressure cooker must be used to can _____ ____ vegetables because it reaches higher temperatures.
Low acid**
____ causes loss of color when vegetables are overcooked.
Acid
Heat causes the release of ___ (H ions), which then come into contact with _________ in chlorophyll and are removed. The removal of ______ causes chlorophyll to become **_________, which is dull, brown, or olive green. To prevent this, cook for a short time and remove lid to allow escape of volatile acids.
Heat causes the release of acid (H ions), which then come into contact with Magnesium in chlorophyll and are removed. The removal of Magnesium causes chlorophyll to become **pheophytin, which is dull, brown, or olive green.
If ______ _____ (alkaline) is added, chlorophyll–> _________**, which produces a bright green color.
Water-soluble vitamins are lost in an alkaline solution.
If baking soda (alkaline) is added, chlorophyll–> **Chlorophyllin, which produces a bright green color.
**Cream of tartar produces _______ pH.
**Cream of tartar produces acidic pH.
In angel food cake, cream of tartar (acid) maintains white color by preventing ______ ______, _____ _____ by stabilizing egg white foam, and ______.
In absence of cream of tartar, angel food cake would be yellow, small, and tough.
In angel food cake, cream of tartar (acid) maintains white color by preventing Maillard browning, large volume by stabilizing egg white foam, and tenderness.
In absence of cream of tartar, angel food cake would be yellow, small, and tough.
**All enzymes are _______, so their activity is affected by the TEMPERATURE and PH.
**All enzymes are PROTEINS.
In the ripening of fruit, enzymes convert ____ to ____. Acid will lower pH and inhibit enzyme activity.
Starch–>sugars
Vegetables may be _________ (immersed in boiling and then cold water) before freezing to destroy enzymes that may alter flavor and texture.
Blanched
_______ ______ causes browning of cut surfaces.
Enzymatic browning/oxidation
The ________ ______ is a non-enzymatic browning reaction. Sugar is heated and caramelizes–>brown colored product.
Maillard reaction
The initial step of the Maillard reaction is a combination of a _____ ______ and an ____ _____.
Initial step in Maillard reaction is combo of reducing sugar and amino acid.
**An _______ in pH (alkalinity) causes more rapid browning.
**Increase in pH (alkalinity) causes more rapid browning.
Acid-Prevents browning
Alkaline-Encourages browning
This type of heat transfer moves heat from one particle to another by direct contact.
Conduction
Good conductors: copper, black cast iron, aluminum
Bad conductors: glass, stainless steel
This type of heat transfer moves heated air from one place to another with a fan.
Transfer of heat by circulation of hot air.
Convection
Transfer of heat by use of electrical magnetic vibrations that excite molecules of metal cooking surfaces.
NO open flame, NO hot burner surface.
The pan itself is the generator of heat - molecules in the pan are activated, producing heat that cooks food.
Induction
This type of heat transfer involves infrared waves from glowing heat sources.
ie. charcoal, electrical element, toasting
Radiation
_________ is a form of heating by radiation.
Causes kinetic action (friction).
Microwave
Microwaves only affect ______ molecules. _______ material will not become hot.
Water molecules, waterless
*_______ _____ is the subsequent distribution of heat by conduction when the magnetron (in microwave) is turned off.
*Standing time
**A disadvantage of microwaves cooking is ______ _____.
*Uneven heat
**Steak on a grill, or meat braising in a steam-jacketed kettle use both _________ and ________.
**Steak on a grill, or meat braising in a steam-jacketed kettle use both CONDUCTION AND RADIATION.
_____ ______ are composed of a variety of natural and/or synthetic ingredients modified to simulate the taste and appearance of a particular product. They have a long shelf-life.
Engineered foods
Meat analogs are made of isolated ____ ____. They have less fat than meat and no saturated fat.
Meat analogs are made of isolated soy proteins.
Seafood analogs are made of ____ blended with ____.
Seafood analogs are made of soy blended with fish.
_______ _______ are used to feed people in underdeveloped countries. Types include incaparina and CSM, named for its content (corn, soy, milk).
Vegetable blends
This microorganism thrives in warm, damp, dark, conditions. Grows best in acid or neutral medium. Does NOT usually produce harmful substances. Destroyed by boiling.
Mold
This microorganism needs water and energy (sugar) to be created. Grows best in an acid medium with oxygen. Destroyed by boiling.
Yeast
This microorganism needs abundant MOISTURE and NEUTRAL conditions - key ingredients to growth.
Bacteria*
Moisture & Neutral
**The danger zone for bacterial growth is __-___ F.
**Danger zone 41-135 F.
Enzymes - both desirable and undesirable effects. Act at body temp - rendered inactive at _____ ______ of water.
Enzymes rendered inactive at boiling point of water.
________ preserves quality for an extended period of time. Preserves nutritive value, chemical, and physical properties.
Freezing
With freezing, microorganism growth is _______ by cold temperatures and lack of water. Enzymatic action is ________.
Microorganisms are prevented.
Enzymatic action is slowed.
**Potentially hazardous foods should be thawed in the ___________.
**THAW potentially hazardous foods in the REFRIGERATOR.
If fridge not an option, submerge in cold water.
