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basic foods Flashcards

1
Q

overall quality of food

A

FOOD SAFETY

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2
Q

natural risk present in certain workplaces

A

OCCUPATIONAL SAFETY HAZARD

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3
Q

suffering health impairments from exposure to a hazard

A

OCCUPATIONAL HEALTH RISK

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4
Q

safety standards in the workplace, requires employers to provide a safe workplace

A

OCCUPATIONAL SAFETY AND HEALTH ACT (OSHA)

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5
Q

cause an adverse human health effect

A

FOOD SAFETY HAZARD

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6
Q

typically refers to the source of a risk

A

HAZARD

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7
Q

toxic nature caused by or thought to be caused by the consumption of food and water
GI TRACT LINING

A

FOODBORNE ILLNESS

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8
Q

also called food poisoning

A

FOOD INTOXICATION

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9
Q

caused by the ingestion of toxins produced by PATHOGEN MICROORGANISMS

A

FOOD INTOXICATION

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10
Q

have high protein and moisture contents and have low acidity

A

POTENTIALLY HAZARDOUS FOODS

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11
Q

living organisms
*BACTERIA
*VIRUSES
*PARASITES
*FUNGI

A

MICROORGANISMS

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12
Q

disease causing microorganisms

A

PATHOGEN

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13
Q

poison produced by a living organism

A

TOXIN

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14
Q

unintended presence of harmful substances in food or drink

A

CONTAMINATION

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15
Q

refers to the transfer of germs from one food to another via nonfood surface or equipment

A

CROSS CONTAMINATION

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16
Q

person or animal that harbors the pathogen

A

CARRIER

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17
Q

occurrence of disease for person or one individual

A

CASE

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18
Q

two or more people experience a similar illness after eating a common food

A

FOODBORNE ILLNESS OUTBREAK

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19
Q

refers to the number of persons who got ill with a specific disease in a given population

A

INCIDENCE OF A DISEASE

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20
Q

existence of the ill effects of a disease

A

MORBIDITY

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21
Q

incidence of death or fatality of the disease

A

MORTALITY

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22
Q

investigation and collection of data to characterize the circumstances about an outbreak

A

SURVEILLANCE

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23
Q

the conditions that bacteria need in order to multiply

A

FATTOM

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24
Q

FATTOM meaning

A

FOOD
ACIDITY
TIME
TEMPERATURE
OXYGEN
MOISTURE

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25
Q

suitable food supply to grow

A

FOOD

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26
Q

alkalinity

A

ACIDITY

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27
Q

do not support the growth of pathogen

A

ACIDITY

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28
Q

what pH level that the acidity grow best

A

4.6 to 7

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29
Q

bacteria grow rapidly and they can double in number

A

TIME

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30
Q

how many HOURS that the bacteria need to grow to high enough number to cause illness

A

4 HOURS

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31
Q

most important factor that affects bacterial growth in food

A

TEMPERATURE

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32
Q

range where microbial growth and reproduction are at their PEAK

A

TEMPERATURE DANGER ZONE (TDZ)

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33
Q

TDZ range

A

41 F - 135 F
5 C - 57 C

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34
Q

must have oxygen to grow

A

AEROBIC BACTERIA

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35
Q

cannot survive in the presence of oxygen

A

ANAEROBIC BACTERIA

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36
Q

grow with or without oxygen

A

FACULATATIVE BACTERIA

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37
Q

have specific oxygen needs

A

MICROAEROPHILIC ORGANISMS

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38
Q

what oxygen ranges need of microaerophilic organisms

A

3 - 6 %

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39
Q
  • grow well in moist
  • disease causing bacteria higher than .85
  • potentially hazardous food have Aw (water activity of .85 above ; preserved by lowering the Aw to .85 below
  • drying foods or adding salt or sugar reduces the amount of available water
A

MOISTURE

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40
Q

distilled water has a water activity of

A

1.0

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41
Q
  • amount of moisture in food and is available for bacterial growth
  • measured on a scale from 0 - 1.0
A

Aw (WATER ACTIVITY)

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42
Q

classification of foodborne illness

A

INFECTION
INTOXICATION
TOXICOINFECTION

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43
Q

a harmful microorganisms in food that attach

A

INFECTON

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44
Q

a harmful toxin produced in food

A

INTOXICATION

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45
Q

a harmful microorganisms in food that will produce toxin once inside the human body (TOXIN MEDIATED INFECTION)

A

TOXICOINFECTION

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46
Q
  • foreign materials in food
  • most frequent reason complaint
A

PHYSICAL HAZARDS

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47
Q
  • set of practices
  • preservation of health and healthy living
A

HYGIENE

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48
Q

person from working with food, the individual may perform other (non-food handler) duties

A

RESTRICT

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49
Q

keep a person physically out of the operations

A

EXCLUDE

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50
Q

most important part of hygiene

A

HAND WASHING

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51
Q

universal solvent

A

WATER

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52
Q

universal indicator ; measure of acidity

A

pH VALUE

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53
Q

red

A

STRONG ACID

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54
Q

orange / yellow

A

ACID

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55
Q

green

A

NUETRAL

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56
Q

blue

A

ALKALI

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57
Q

violet / purple

A

STRONG ALKALI

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58
Q

most abundant food in the world

A

CARBOHYDRATE

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59
Q

organic compounds like CHO and Fat but with NITROGEN

A

PROTEIN

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60
Q

functions basically as catalyst in metabolic reactions

A

VITAMINS

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61
Q

maintaining the acid base balance and water balance in the body

A

MINERALS AND TRACE MINERALS

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62
Q

are heterogenous so it is necessary to distinguish

A

COLLOIDAL SYSTEM

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63
Q
  • one of which is usually water
  • homogenous
A

SOLUTION

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64
Q

dissolved substance

A

SOLUTE

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65
Q

water molecules

A

SOLVENT

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66
Q
  • opaque
  • particles are visible
A

SUSPENSIONS

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67
Q

liquid gel

A

SOL

68
Q

transition to solid to gel

A

SOL AND GEL

69
Q

semi-solid character

A

GEL POINT

70
Q

mixture of oil and water

A

EMULSIONS

71
Q

best emulsifier

A

EGG YOLK

72
Q

content of egg yolk that has lipolytic fatty acid chain and phosphoric acid

A

LECITHIN

73
Q

lipolytic fatty acid chain and phosphoric acid

A

HYDROPHILIC (WATER LOVING)

74
Q

oil and vinegar dressing ; they will always separate after shaking

A

TEMPORARY EMULSION

75
Q

mayonnaise

A

PERMANENT EMULSION

76
Q

dispersion of gas in either liquid or solid ; air or carbon dioxide

A

FOAM

77
Q

adding air into a food or beverage

A

AERATION

78
Q

complex mixture of gases

A

AIR

79
Q

purchased in tanks

A

CARBON DIOXIDE

80
Q

heat moves from one particle to another

A

CONDUCTION

81
Q

heat air moved with fan

A

CONVECTION

82
Q

infrared waves coming from glowing heat (gas flame, charcoal, electrical element, toasting, broiling)

A

RADIATION

83
Q

use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces

A

INDUCTION

84
Q

causes kinetic action (friction) that cooks food

A

MICROWAVE

85
Q

type of radiation

A

infrared

86
Q

most familiar example of infrared

A

BROILING

87
Q

hot liquids and gases rise, while cooler ones sink

A

NATURAL

88
Q

In convection ovens and convection steamers, fans speed the circulation of heat

A

MECHANICAL

89
Q

kinds of convection

A

MECHANICAL & NATURAL

90
Q

types of radiation

A

INFRARED & MICROWAVE

91
Q

in which the heat is conducted to the food product by water or water-based liquids

A

MOIST HEAT METHOD

92
Q

in which the heat is conducted by hot air, hot metal, radiation, or hot fat

A

DRY HEAT METHOD

93
Q

to cook in a liquid that is bubbling rapidly and greatly agitated

A

BOIL - MOIST

94
Q

water boils at

A

100°C

95
Q

to cook in a liquid that is bubbling gently

A

SIMMER - MOIST

96
Q

temperature for simmer

A

85°C to 96°C

97
Q

to cook in a liquid, usually a small amount, hat is hot but not actually bubbling

A

POACH - MOIST

98
Q

temperature for poach

A

71°- 82°C

99
Q

to cook an item partially and briefly, usually in water

A

BLANCH - MOIST

100
Q

to cook foods by exposing them directly to steam

A

STEAM - MOIST

101
Q

refers to cooking an item tightly wrapped in parchment paper ; item cooks in the steam formed by its own moisture

A

EN PAPILLOTE - MOIST

102
Q

to cook covered in a small amount of liquid, usually after preliminary browning

A

BRAISE - MOIST

103
Q
  • small pieces of food, bite-sized or slightly larger
  • Cooked either by the braising method (first dry heat, then moist heat) or by the simmering method (moist heat only).
A

STEW - MOIST

104
Q
  • to cook foods by surrounding them with hot, dry air, usually in an oven
A

BAKE OR ROAST - DRY

105
Q

usually applies to breads, pastries, vegetables, and fish

A

BAKING - DRY

106
Q
  • Usually applies to meats and poultry
  • Cooking on a spit in front of an open fire may also be considered roasting
A

ROASTING - DRY

107
Q

to cook with dry heat created by the burning of hardwood or by the hot coals of this wood

A

BARBECUE - DRY

108
Q

a procedure done in a closed container, using wood chips to make smoke

A

PAN SMOKING - DRY

109
Q

to cook with radiant heat from above

A

BROILING - DRY

110
Q

one on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element.

A

GRILLING - DRY

111
Q

done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking

A

GRIDDING - DRY

112
Q

like griddling except it is done in a sauté pan or skillet instead of on a griddle surface

A

PAN BROILING - DRY

113
Q

to cook quickly in a small amount of fat

A

SAUTE - DRY

114
Q

to cook in a moderate amount of fat in a pan over moderate heat

A

PAN FRY - DRY

115
Q

o cook a food submerged in hot fat

A

DEEP FRY - DRY

116
Q

French for under vacuum

A

Sous Vide

117
Q

is applied to cooking foods that have been vacuum-sealed in plastic bags

A

SOUS VIDE / UNDER VACUUM

118
Q

The manipulation of food ingredients in new ways by the use of technology

A

MOLECULAR GASTRONOMY

119
Q

A better name for Molecular Gastronomy

A

AVANT-GARDE CUISINE

120
Q

The selective use of technology and nonstandard ingredients to help enhance the flavors, aromas, appearance, and textures of natural foods.

A

MOLECULAR GASTRONOMY

121
Q

study the classical cuisine passed

A

ESCOFFIER

122
Q

enhancing the natural flavor of a food without significantly changing its flavor

A

SEASONING

123
Q

adding a new flavor to a food, thus changing or modifying the original flavor

A

FLAVORING

124
Q

most important time for seasoning liquid foods is at the ____ of the cooking process

A

END

125
Q

Most flavors are ___, which means they evaporate when heated.

A

VOLATILE

126
Q

the leaves of certain plants that usually grow in temperate climates

A

HERBS

127
Q

the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates

A

SPICES

128
Q

everything put in place

A

MISE EN PLACE

129
Q

sauce in which food is soak

A

MARINADES

130
Q

process of soaking meat or poultry in a seasoned liquid to flavor and tenderize

A

MARINATING

131
Q

additional flavor is added

A

RUB & PASTE

132
Q

dry

A

RUB

133
Q

wet

A

PASTE

134
Q

process of soaking dry ingredients in a liquid

A

STEEPING

135
Q

gives food a thick and crispy coating

A

BREADING PROCEDURE

136
Q

breading procedure

A

FEB

137
Q

mixture of various substances in solid, liquid or gaseous state

A

Dispersion systems

138
Q

medium surrounding all parts of the dispersed phase

A

continuous phase

139
Q

distributed throughout the colloidal system

A

dispersed phase

140
Q

whipped egg whites (foam)

A

gas in liquid

141
Q

sponge cake (suspension)

A

gas in solid

142
Q

mayonnaise (emulsion)

A

liquid in liquid

143
Q

gravy (sol)

A

solid in liquid

144
Q

custard (gel)

A

liquid in solid

145
Q

small particles (sugar, salt)

A

true solution

146
Q

large particles (protein, cooked starch)

A

colloidal dispersion

147
Q

clumps of molecules (fat, uncooked starch)

A

suspension; separates upon standing

148
Q

change degree of dispersion

A

heat or beat

149
Q

line that forms between two immiscible liquids (oil and water)

A

interface

150
Q

magnesium is removed; molecule becomes ____ which is brown or olive green

A

PHEOPHYTIN

151
Q

if baking soda is added, intense green color due to __

A

CHLOROPHYLLIN

152
Q

act as catalysts to facilitate chemical reactions

A

Enzymes

153
Q

causes browning of cut surfaces

A

enzymatic oxidation

154
Q

Browning reactions

A

Maillard browning reaction

155
Q

composed of a variety of natural and/or synthetic ingredients texturized and modified to simulate the appearance and taste of a particular product

A

Engineered foods

156
Q

maize, sorghum, cottonseed flour

A

incaparina

157
Q

corn, soy, non-fat dry milk, vitamins, minerals

A

CSM

158
Q
  • warm (77-86 F), damp, dark conditions, grow best on acid, neutral, sweet foods
  • used in curing cheese, making soy sauce
  • don’t usually produce harmful substances
  • boil to destroy
A

molds

159
Q

water, energy, acid medium in oxygen, 77-86 F
- bread-making; produces bubbles of gas
- destroyed by boiling

A

yeasts

160
Q

need abundant MOISTURE, NEUTRAL foods, 68-113 F
- some > 113 F – thermophilic
- aerobic or anaerobic

A

bacteria

161
Q

3 ways of thawing

A
  • refrigerator
    -microwave
  • running cold water
162
Q

if pH is low, acid is high; use

A

boiling water

163
Q

if pH is high, acid is low; use

A

pressure cooker

164
Q

BHA

A

butylated hydroxyanisole

165
Q

BHT

A

butylated hydroxytoluene

166
Q

antioxidants for fatty products

A

BHA &BHT

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