BFP Lesson 1-4 Flashcards
People choose food and beverage based on several factors:
- How food looks.
- Taste.
- Health.
- Cultural.
- Religious values.
- Psychological and social needs.
- Budgetary Concerns.
Sight - The eyes receive the first impression of food;
- Shapes
- Colors
- Consistency
- Serving size
- Presence of any outward defects
Odor
Smell is almost as important as appearance when people evaluate food item for quality and desirability.
Most of people can differentiate between _______ to _______ odors.
2,000 to 4,000 odors.
Some trained individuals can distinguish as many as _____.
10,000.
Classification of Odors - Six Classification
spicy
flowery
fruity
resinous( eucalyptus)
burnt
foul
Classification of Odors - Four Classification
fragrant (sweet)
acid (sour)
burnt
caprylic (goaty)
Perception of a continuously present smell gradually decreasing over time.
Adaptation
Molecules capable of evaporating like a gas into the air.
Volatile molecules
It travels through air and some of them reach the _____________, an area the size of a quarter located inside the upper part of the nasal activity.
yellow-colored olfactory epithelium
Why is the odor of something baking more intense that the odor of cold items like ice cream or frozen peaches?
Heat converts many substances into their volatile form.
Because only volatile molecules in the form of gas carry odor, It is easier to smell hot foods that cold ones.
Hot coffee is much easier to detect than cold coffee.
Relatively large molecules such as proteins, starches, fats, and sugar are too heavy to be airborne so their odors are not easily noticed.
Lighter molecules capable of becoming volatile are physically detected by the olfactory epithelium by one of two pathways:
(1) directly through the nose.
(2) during eating when they enter the mouth and flow retro nasally or toward the back of the throat and up into the nasal cavity.
When food comes into the mouth, bits of it are dissolved in the saliva pools and they come into contact with the __________________________ .
cilia, small hair-like projections from gustatory cells.
Relay message to the
brain via one of the cranial nerves (facial, vagus and glossopharyngeal).
gustatory cells
THE FIVE TASTE STIMULI
Basic types of tastes:
- sweet
- sour
- bitter
- salty
- savory (umami a Japanese word meaning “delicious”)
The sweetness of sugar comes from the chemical configuration of its molecules.
A long list of substances yield the sweet taste including sugars, glycols, alcohols,and aldehydes.
Sweet
_____________ taste comes from the acids found in food. It is related to the concentration of hydrogen ions, which are found in natural acids of fruits, vinegar, and certain vegetables.
Sour
__________________ is imparted by compounds such as caffeine (tea, coffee), theobromine (chocolate), and phenolic compounds (grapefruit).
Bitterness
The ability to taste _________ can act as warning system to prevent us from ingesting toxins.
Bitterness
__________ taste comes from iodized salts such as the salt ions(Na) in sodium chloride(NaCl) or other salts found naturally in some foods.
Salty
_____________ taste was first identified in 1908 by researchers at Tokyo Imperial University.
Savory
_____________ is glutamate an amino acids that imparts the taste of beef broth but without the salt. Some people can detect monosodium glutamate(MSG) in foods because it contains glutamate.
Umami
FACTORS AFFECTING TASTE
- temperature of a food and beverage
- color of the food
- time eaten of the day it is eaten
- age, gender, and degree of hunger of the taster
_______________ is the combines sense of taste, odor and mouthfeel.
Flavor
_________________ relies on the taste buds’ connection to the brain via nerve cells, which signal the sensations of sour, salt, sweet, bitter, and savory.
Taste
_______ is a combination of perceptions, with the eyes giving the first clue.
Texture
The second comes at the ______ of fingers and eating utensils.
Touch
Third is the _______, as detected by the teeth and the tactile the nerve cells in the mouth located on the tongue and palate.
mouthfeel
_______ describes a food’s firmness or thickness. (brittleness, chewiness, viscosity, thickness, thinness, and elasticity (rubbery, gummy).
Consistency
causes puckering of the mouth, is possibly due to the drawing out of proteins naturally found in the mouth’s saliva and mucous membranes.
Astringency
Food such as cranberries, lemon juice, and vinegar have ______ qualities.
astringent
The hotness in peppers is produced by a chemical called __________.
Capsaicin
NUTRITIONAL CRITERIA
A diet-planning tool that “groups” foods together based on nutrient and calorie (kcal) content and then specifies the amount of servings a person should have based on their recommended calorie intake.
Food Group Plan
________ is another factor influencing food choice. It influences food habits by dictating what is or not acceptable to eat.
Culture
Cultural Criteria
- Place of Birth
- Geography and Climate
- Ethics Influences
- Cultural Influences of manners.
Buddihism
Buddhists believe in karuna which is compassion and karma a concept that implies that “good is rewarded with good; evel is rewarded with evil.
Buddhists are mostly vegetarian. They consider uncompassionate to eat the flesh of another
RELIGIOUS CRITERIA
Social and psychological factors strongly influence food habits.
PSYCHOLOGICAL AND SOCIAL
CRITERIA
Costs helps determine the types of foods and brands that are bought and the frequency of restaurant patronage.
BUDGETARY CRITERIA
A shortage of time for food preparation or eating out can result in greater use of conveniece foods and “fast foods” even if they are often more expensive and less nutritious.
BUDGETARY CRITERIA
the first woman, first Asian and the first minority to become the White House’s executive chef.
Cristeta Comford
as a Food Technologist, you should do the following:
Ensure food products are produced safely, high quality, and legally.
Creating new recipes and concepts by using newly discovered food materials.
________ are used for a specific purpose.
Kitchen tools
Kitchen equipment can be classified into three:
storage, production, and cooking
__________ is used for food preservation.
Storage equipment
This type of equipment is for food items that do not require freezing, such as fruits, ready to eat food, and vegetables.
Chillers
A type of equipment used for
food items that require freezing; examples are frozen meat and ice cream.
Freezers
It is considered a holding place
for cooked items waiting to be served.
Warmer
____________ is used for food preparation in large amounts.
Production equipment
A good __________ means that materials and personnel can work smoothly from other areas to cooking sections and to the servers and the guest tables.
kitchen workflow
The basis of the kitchen layout to ensure the efficiency of equipment and space for the kitchen staff.
These are the criteria :
- Work station
- Smooth traffic flow
- Food safety
- Types of Equipment
- Number of customer capacity
- Purchasing system
The French term “mise en place” literally means ______________ or ____________.
“to put in place” or “everything in its place”
In culinary context it refers to those elementary preparation steps that are necessary during culinary preparations
- Gathering and prepping the ingredients to be cooked.
- Assembling the necessary tools and equipment.
Mincing, slicing, chopping
Chef’s Knife
A sharp point and narrow blade for removing bones in poultry, meat and fish.
Filleting Knife
2 types of Filleting Knife:
- stiff (for beef and pork)
- flexible (for poultry and fish).
used for cutting bread and other foods with hard/soft composition.
serrated knife
A large heavy knife to chop through bones and joints.
Cleaver Knife
It is used for slicing, chopping and mincing.
Cleaver Knife
Used for maintaining knife blades.
Steel Sharpener
The transfer of heat through a fluid caused by molecular motion.
Convection.
The transfer of heat from one substance to another due to direct contact.
Conduction
Energy that is radiated or transmitted in the form of rays or waves or particles.
Radiation
Two types of cooking methods:
1.Moist heat method a cooking method that uses liquid to cook food.
- The dry heat method that uses direct or indirect heat is cooking using oil or other fat.
Food that is partially and briefly placed in water to remove external membranes.
Blanching
is a moist heat method that uses liquid temperature ranging from 140 F to 180 F temperature. Comparing boiling, the temperature starts at 212 F while simmering, the temperature is 180 F and 205 F.
Poaching
Place food in water then to a boil. This method keeps nutrients.
Boiling
Cooking in liquid with a temperature between 85° and 96°C.
Simmering
Food is directly cooked in steam by using a steamer.
Steaming
Food is seared then continue cooking longer in a small amount of liquid.
Braising
Using dry heat of temperature of 121° to 246°C (250° to 475°F), or higher. An oven is used for cooking vegetables, meats, dough, batters, fish, and poultry.
Baking
Food is cooked in an uncovered pan to produce a well-browned exterior and, ideally, a moist interior.
Roasting
Food is cook directly overheat. Usually, charcoal or an electric grill is used.
Grilling
Food is basted with a special sauce while grilling at low temperature.
Barbequing
Food is cook using a heat source coming from the above and used to finish a dish with melted butter.
Broiling
Food is sautéed in a pan or skillet as alternate for a griddle.
Pan-broiling
Food is cooked in moderate heat in a medium amount of fat.
Pan-frying
Food is to cook quickly using a small amount of fat and cooking food fast. The liquid becomes a part of the sauce served with the sautéed dish is called deglazing.
Sautéing
A cooking method that submerges food in hot fat and is usually applied to breaded or battered food.
Deep frying
