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BASIC FOODS > CHAPTER 1: BASIC CONCEPTS IN FOOD SCIENCE > Flashcards

CHAPTER 1: BASIC CONCEPTS IN FOOD SCIENCE Flashcards

1
Q

Study of the chemical, physical, and microbiological nature of foods and any transformation that food undergoes as reflected in its characteristics and properties.

A

Food Science

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2
Q

Body-building foods source

A

Protein-rich foods

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3
Q

Energy foods source

A

carbohydrates and fat-rich foods

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4
Q

Regulating foods source

A

vitamin and mineral rich foods

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5
Q

refers to the completeness of digestion and absorption

A

digestibility

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6
Q

ingestion of toxin produced by microorganism

A

food intoxication

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7
Q

ingestion of massive number of microbial cells

A

food infection

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8
Q

5 forms of water

A

free water, hydrates, adsorped on the surfaces of solid/crystals, absorbed or imbibed within gels, and bound water

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9
Q

these are organic compounds composed of amino acids linked by peptide bonds

A

protein

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10
Q

what classification of protein are albumin, globulin, glutelin, prolamine and seleroprotein?

A

Simple proteins

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11
Q

what classification of protein are nucleoprotein, mucoprotein, lipoprotein, chromoprotein, phosphoprotein, metalloprotein?

A

Conjugated proteins

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12
Q

what classification of protein are proteans, metaproteins, coagulated proteins, proteoses, peptones, peptides?

A

Derived

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13
Q

what classification of carbohydrates are glucose, fructose, and galactose?

A

monosaccharides

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14
Q

what classification of carbohydrates are sucrose, lactose, maltose?

A

disaccharides

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15
Q

what classification of carbohydrates are digestible and indigestible fibers?

A

polysaccharides

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16
Q

what kind of fiber are starch, dextrins, and glycogen?

A

digestible

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17
Q

what kind of fiber are cellulose, hemicellulose like agar, pectin, and lignin?

A

indigestible

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18
Q

what kind of fiber are galactogens, inulin, mannosans, and pentosans?

A

partially digestible

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19
Q

organic compounds belonging to water soluble substances called lipids

A

fats

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20
Q

esters of glycerol and fatty acids

A

fats

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21
Q

collective minerals (inorganic constituents) are called?

A

ash

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22
Q

chlorophyll and carotenoids are what kind of pigments?

A

fat-soluble pigments

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23
Q

flavonoids and tannins (anthocyanins and antoxanthins) are what kind of pigments?

A

water-soluble

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24
Q

What pigment: yellow, orange, orange-red?

A

carotenoids

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25
Q

what pigment: different hues of green?

A

cholorophylls

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26
Q

what pigment: red, blue, purple/violet?

A

anthocyanins

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27
Q

what pigment: white to yellow?

A

antoxanthins and flavones

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28
Q

What pigment: red to brown?

A

myoglobin

29
Q

what pigment: bright red?

A

oxymyoglobin

30
Q

what pigment: brownish red in cooked meats?

A

metmyoglobin

31
Q

what pigment: pink red in cured meats?

A

nitrosomyoglobin

32
Q

What pigment: greenish tinge?

A

riboflavin

33
Q

what pigment: black?

A

sepia

34
Q

what proteolytic enzymes are found in pineapple?

A

bromelin

35
Q

what proteolytic enzymes are found in papaya?

A

papain

36
Q

Non-enzymic browning reactions of food

A

Caramelization and Maillard browning reaction

37
Q

Enzymic browning reactions of food

A

oxidation reaction of polyphenols and ascorbic acid oxidation

38
Q

non-enzymatic browning reaction associated with sugar undergoing heating

A

caramelization

39
Q

a non-enzymatic browning reaction between the free aldehyde group in the sugar molecule and the amino group

A

maillard browning reaction

40
Q

ways to reduce or prevent browning

A

prevention of contact with air (wrapping/soaking in water)
use of salt
use of acid
blanching
refrigeration
use of anti-oxidants

41
Q

combinations of dispersed particles scattered throughout a dispersion medium resulting in homogenous or heterogenous mixtures

A

dispersion

42
Q

3 kinds of dispersion

A
  • true solution
  • colloids
  • suspensions
43
Q

a homogenous mixture which looks transparent, exhibits high osmotic pressure, and consists very small particles invisible under an ultra microscope (eg. diluted juice)

A

true solution

44
Q

two-phased systems in which particles are visible in an ultra microscope, does not have osmotic pressure. forms gel but do not separate on standing.

A

colloids

45
Q

liquid gel

A

sol

46
Q

solidified sol like custards, gelatin, jellies

A

gel

47
Q

liquid dispersed in another liquid

A

emulsion

48
Q

gas dispersed in a liquid or solid medium

A

foam

49
Q

mixtures which may separate on standing and will not gel

A

suspensions

50
Q

a form of energy due to the vibratory or kinetic movement of molecules

A

heat

51
Q

methods of cooking

A

moist and dry heat

52
Q

direct transfer of heat via metals

A

conduction

53
Q

transfer of thermal energy from electricity, gas, or solid fuel to vapor molecules of the air which in turn heat the food or the utensil it comes in contact with

A

convection

54
Q

transfer of heat from a red coil of the griller, toaster, or stove to the food

A

radiation

55
Q

uses electromagnetic waves generated by the magnetron

A

microwave

56
Q

gel formation occurs at what ph

A

3.2

57
Q

what ph of dough will result in good volume and texture

A

5

58
Q

cream colored and crispy biscuits, what ph?

A

7

59
Q

acidic foods are ______ while basic foods are _________

A

pasteurized; sterilized

60
Q

heat treatment: protein

A

coagulation and eventual denaturation

61
Q

heat treatment: fats

A

can be removed or absorbed; overheating forms acrolein

62
Q

result of overheating of fat that give the burnt flavor

A

acrolein

63
Q

moist cooking in carbohydrates

A

gelatinization

64
Q

dry heat cooking in carbohydrates

A

dextrinization

65
Q

t/f: adding sucrose raises boiling point

A

true

66
Q

allows the alignment of gluten network

A

kneading

67
Q

introduces air into a mixture resulting in tenderness and greater stability as foam cakes

A

whipping/beating

68
Q

t/f: meat does not improve tenderness and flavor when frozen

A

false, freezing improves tenderness and flavor

69
Q
A

BASIC FOODS (16 decks)

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