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FFSS > Chapter 1: Basic Foods > Flashcards

Chapter 1: Basic Foods Flashcards

1
Q

Measurement of physical and chemical properties of food using equipment or mechanical devices

A

Objective evaluation

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2
Q

Measurement of the characteristics of food as perceived by the senses (sight, smell, taste, touch, and hearing)

A

Subjective evaluation

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3
Q

Designed to determine whether detectable differences exist between products

A

Difference test

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4
Q

To determine acceptability and to define the direction in which the project should move

A

Single sample

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5
Q

Test difference

Test of 2 samples presented to identify the sample with the greater amount of the characteristics being measured

2 different products 2 sample test

A

Paired comparison

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6
Q

Two samples are provided, and panelists are asked to identify which sample is higher in a particular attribute

A

Paired comparison

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7
Q

You present three samples to panelists: two are the same, and one is different. The task is to identify the odd one out.

A

Triangle test

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8
Q

3 samples are presented simultaneously with 2 samples alike, can either be the control or the variable

Judge must identify the ODD sample

A

Triangle test

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9
Q

a test of difference

3 samples: 1 variable, 2 controls

A

Duo-trio test

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10
Q

You provide a reference sample followed by two test samples: one matches the reference, and the other differs. Panelists must determine which test sample matches the reference.

A

Duo-tro test

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11
Q

Judges are asked to rate the quality of the food

A

Scoring test

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12
Q

Use of descriptive words to characterize food samples

Judges are asked to describe the products (dull green, bright green, green)

A

Descriptive test

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13
Q

Used when several samples need to be evaluated for a single characteristic

A

Rank order/ranking test

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14
Q

Employs a pleasure scale or degree of liking or preference

Hedonic scale may be 5, 6, 9 steps - end of the scales being the extremes of preference or non-preference

A

Hedonic method

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15
Q

Designed to provide information on selected characteristics and to indicate preference or acceptability of the product

A

Preference/acceptability test

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16
Q

Physical and environment requirements: Temperature and relative humidity

A

Temp: 25C
Humidity: 40%

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17
Q

Selected from panel who is available at test site and are willing to participate

200 or more

A

Consumer panel

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18
Q

Expert tester (1-2 members); laboratory panel (9-12 members)

A

Trained panel

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19
Q

Untrained on product evaluation to be undertaken

50 members

A

Naive panel

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20
Q

Cassava, sweet potato, white potato, gabi, ubi, taro

A

Roots and tubers

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21
Q

Garlic, onion, shallot

A

Bulbs

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22
Q

Beans, monggo, patani

A

Seeds

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23
Q

Broccoli, kinchay, labong

A

Stems and shoots

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24
Q

pechay, spinach, kangkong, lettuce, malunggay, cabbage

A

Leaves

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25
Q

Cauliflower, kalabasa, broccoli

A

Flowers

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26
Q

Kalabasa, tomato, kalamansi, patola, cucumber, chayote, eggplant

A

Fruits

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27
Q

Seeds, roots, and tubers

A

Carbohydrate-rich

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28
Q

legumes or pulses

A

Protein-rich

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29
Q

nuts, olives, and avocados

A

Fat-rich

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30
Q

mushrooms, tomatoes, radish, green leafy vegetables

A

High moisture content

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31
Q

Green leafy vegetables and yellow fruits are rich in?

A

Vitamin A

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32
Q

Yellow fruits are rich in?

A

Vitamin C

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33
Q

pulses and legumes are rich in?

A

Vitamin B-complex

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34
Q

thin-walled, made-up of cellulose; intercellular spaces are common, resulting in the release of air during cooking of fruits and vegetables

A

Parenchyma

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35
Q

As the fruit ripens, softening of the tissues occur due to the conversion of?

A

Protopectin to pectin

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36
Q

long tubes that carry water, salts, and nutrients throughout the plants called xylem and phloem

Contains cellulose and lignins

Do not change during cooking, resulting in stringiness and toughness

A

Conducting

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37
Q

made up of cellulose that thickens when the plant matures

A

Supporting

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38
Q

specialized parenchyma cells that secrete cutin and suberin, resulting in thick corky cells

A

Protective cells

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39
Q

cellulose, hemicellulose, and lignin

Excreted undigested, provides bulk but not energy

A

Insoluble fibers

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40
Q

gums and pectic substances

significant in fruit cookery: pectic substances

A

Soluble fibers

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41
Q

precursor of pectin, found in immature fruits

Gives hard and crispy texture of immature/unripe fruits

Does not form jelly network w/ sugar

Water-insoluble

A

Protopectin

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42
Q

water-soluble

can form gels with sugar

important in jelly

A

pectinic acid or pectin

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43
Q

water-soluble

formed by ripening enzymes in fruit, found in overripe fruits

does not form gels

A

pectin

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44
Q

best-known flavoring substance in fruits

increases as the fruit ripens

A

sugar

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45
Q

give the characteristic flavor of fruits and vegetables

A

esters and aromatic compounds

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46
Q

gives astringent (pakla) quality or puckery favor

A

tannin

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47
Q

responsible for the characteristic strong flavor and aroma of garlic, onions, and cabbage

intensify during improper cooking; become mild in flavor if cooked or acted upon by enzymes during food prep

A

volatile sulfur compounds

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48
Q

addition of baking soda forms _____, has bright green color, may be destructive to vitamin B and may be vulnerable to too much softening of the cellulose, results to mushy vegetable

A

chlorophyllin

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49
Q

pheophytin a: addition of acid turns chlorophyll into what color

A

greenish gray

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50
Q

pheophytin b: addition of acid turns chlorophyll into what color

A

olive drab

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51
Q

causes the slightly green appearance of the cooking water

A

action of enzyme chlorophyllase changes to chlorophyllide, where the phytil tail is removed

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52
Q

colors yellow to orange red

fat-soluble and fairly stable to acid, alkali, metals, and heat, unless excessive

A

Carotenoids

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53
Q

carotenoid in tomato and watermelon

A

lycopene

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54
Q

carotenoid in carrots

A

carotene

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55
Q

carotenoid in corn

A

cryptoxanthin and xanthin

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56
Q

carotenoid in red peppers

A

capsanthin and cyrptoxanthin

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57
Q

carotenoid in green peppers

A

luetin and violaxanthin

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58
Q

carotenoid in pineapple

A

violaxanthin

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59
Q

water-soluble pigment responsible for red to purple to blue colors

stable in acidic medium and heat

changes of unpalatable blue color in presence of alkali

A

anthocyanin

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60
Q

changes anthocyanin to colorless

causes browning in foods when oxidized

A

anthocyanase

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61
Q

pH that has a bleaching effect

A

acid

62
Q

pH that changes to noticeable yellow color

A

pH 7

63
Q

color with the element that darkens with excessive heating

A

green or brown with fe

64
Q

addition of acid in fibers

A

toughens fiber

65
Q

addition of alkali in fibers

too much addition (baking soda) results in mushiness

A

softens hemicellulose

66
Q

addition of lime in fibers

A

increases firmness or delays softening

67
Q

readily taking up and retaining moisture

ex: vegetables with high amount of starch

A

hygroscopic

68
Q

gelatinization of starch occurs during

A

moist heat cooking

69
Q

dextrinization of starch occurs during

A

dry heat cooking

70
Q

fruits which have undergone heating in hermetically sealed containers

ex: mango, peaches, langka, pineapple (slices, chunks, tidbits, crushed)

A

bleached then plumped in increasing syrup concentration before drying

ex: sampaloc, santol, durian

71
Q

clear, gelled, semisolid, product from from juice containing no solid materials

A

jelly

72
Q

gelled fruit juices and contains fruit pulp

A

jam

73
Q

a jelly-like product containing sliced peel of citrus fruits

A

marmalade

74
Q

sour fruits that have lost moisture by drying

ex: mango, apple, raisin

A

dried

75
Q

gelation of gelatin (protein) is prevented when this proteolytic enzyme is added

A

bromelin from raw pineapple

76
Q

color change for red vegetables can be counteracted by the addition of

A

small amount of vinegar

77
Q

color change for white vegetables can be counteracted by the addition of

A

lemon juice or vinegar

78
Q

use an open kettle for cooking strong-flavored vegetables to release

ex: radish and cabbage

A

sulfur compounds

79
Q

also called pulses

mature seeds of pod-bearing plants; high in protein

ex: chickpeas/garbanzos, cowpea/paayap, green peas/gisantes, kidney beans/abitsuelas, lentils, lima beans/patani, mungbean/munggo, soybeans/utaw

A

legumes

80
Q

wide variety of fruits consisting of hard or leathery shell that encloses a fat-rich kernel

ex: cashew/kasuy, chestnut/kastanyas, coconut/niyog, pili nut, pistachio

A

nuts

81
Q

soybean cheese or hard curd

A

tokwa

82
Q

soybean cheese or soft curd

A

tofu

83
Q

geerlig’s cheese

A

taho

84
Q

proportion of water in cooking nuts and legumes

A

2 1/2 to 3 cups

85
Q

cooking time of legumes/seeds and nuts

A

1 1/2 to 2 hours

86
Q

addition of this to soaking and cooking water shortens cooking time, too much will cause darkening and mushiness, and thiamine loss

A

soda

87
Q

addition per cup of beans to cooking water reduces foaming and oiling over

A

1T fat

88
Q

toughens cellulose if added before beans are tender

A

molasses, acid (tomato juice), and sugar

89
Q

flesh of animals or the edible part of striated muscle of the animal

A

meat

90
Q

apportioned carcass; can be wholesale cuts (large pieces), retail cuts (smaller pcs), and side beef (half carcass)

value of meats and variety cuts is determined by cost per kilo

A

meat cuts

91
Q

meat of cattle

A

beef

92
Q

male cattle

castrated while young or before the development of secondary sex characteristics

A

steer

93
Q

mature female cattle that has not yet born a calf

A

heifer

94
Q

female cattle that has calved

A

cow

95
Q

male cattle desexed after maturity

A

stag

96
Q

uncastrated mature cattle

A

bull

97
Q

highest grade of beef are produced by

A

steers and heifers

98
Q

steers and heifers, which has the highest grade of beef, are slaughtered at what age

A

1-3 years old

99
Q

meat of pig

A

pork

100
Q

best pork is from slaughtered at what age

A

6-8 months

101
Q

pork that is most suitable for lechon

4-6 weeks old

A

suckling pig

102
Q

suckling pig is what age when slaughtered

A

4-6 weeks old

103
Q

meat of carabao

A

carabeef

104
Q

meat of goat

A

chevon

105
Q

popular dishes made with goat meat

A

kilawin and kaldereta

106
Q

meat of calf (young cattle) slaughtered when younger than 9 months (8-16 weeks)

has lean, light pink flesh, delicate flavor, and tender, firm texture

A

veal

107
Q

veal is slaughtered at what age

A

9 months (8-16 weeks)

108
Q

meat of mature sheep that is 1 year to 18 months old

meat is darker than lamb and is strongly flavored

A

mutton

109
Q

mutton age of slaughter

A

1 year to 18 months old

110
Q

also known as yearling

meat of a young sheep slaughtered when less than 1 year old

tender with mild flavor

A

lamb (tupa)

111
Q

lamb (tupa) is slaughtered at what age

A

less than 1 year old

112
Q

flesh of any wild animal

ex: deer and wild pig

A

game

113
Q

consists of one or more muscles

each is made up of many bundles of muscle fibers

contains lesser amounts of connective tissue and fat

18% protein

A

muscular (lean) tissue

114
Q

are the basic structural units of lean meat that make up the fasciculi (muscle bundle)

A

muscle fibers

115
Q

membraneous sheathe enclosing each individual muscle fiber

A

sarcolemma

116
Q

contains vitamins, enzymes, myoglobin, and part of the protein

A

sarcoplasm

117
Q

connective tissue enveloping each individual muscle bundle

A

perimysium

118
Q

very delicate tissue found between muscle fibers

A

endoysium

119
Q

connective tissue surrounding an entire musle

A

epimysium

120
Q

embedded in the matrix of muscle fibers are thinner substructures

seen under the microscope as longitudinal striations in alternating dark and light brands

A

myofibrils or fibrillae

121
Q

muscle proteins (myosin, actin, tropomyosin)

A

myofibrillar proteins

122
Q

principal myofibrillar protein

A

myosin

123
Q

made up of alternating rows of myofilaments running parallel to the axis of the muscle fiber

thick filaments contain myosin
thin filaments contain actin

A

myofibrils

124
Q

surround the fibers and unite them in bundles

A

connective tissues

125
Q

arranged in parallel fashion

is flexible

does not stretch

found in tendons, which attach muscles to the bones

color is white

disintegrates in hot water, softened in cooking

changes to gelatin during cooking

A

collagen

126
Q

gulaman (agar-agar) is made of

A

seaweeds

127
Q

gelatin is made of

A

bones or tissue

128
Q

yellowish, affected by little heat, does not tenderize in cooking, rubbery character of elastin is due to its 2 amino acids (desmocine and isodesmocine)

A

elastin

129
Q

associated with mystiric acid

A

reticulin

130
Q

gel of proteins and glycoproteins, collagen and/or elsatin are bound

A

ground substance

131
Q

found around or between muscles or in connective tissues

A

fat

132
Q

fatty acids are what type of fat

A

saturated

133
Q

fatty acids found in the triglycerides in the fat

A

oleic, palmitic, stearic

134
Q

distribution of fat in connective tissues and within the kuscles

A

marbling

135
Q

meat immediately after slaughter that has not undergone any processing

most common form that is marketed in the Philippines

A

fresh meat

136
Q

female that has borne a calf

A

cow

137
Q

uncastrated mature cattle

A

bull

138
Q

meat that has been cooked to a temp of 1-3C within 24 hrs after slaughter

A

chilled meat

139
Q

meat frozen to an intenral temp of -2C

ex: imported meat

A

frozen meat

140
Q

ex: tocino, longaniza, and ham

A

cured meat

141
Q

cured, smoked, and processed

ready to serve hot or cold

ex: none-in, boneless, and country style

A

cooked ham

142
Q

examples are adobo and lechon

A

canned meat

143
Q

may also be cured

ex: tapa and jerky

A

dried meat

144
Q

ham traditionally prepared for christmas

A

hock siu (chinese ham)

145
Q

meat is best to cook at this stage because muscle is pliant, soft, gel-like, extensive, and sticky

A

immediately after death

146
Q

meat decrease in pH due to formation of lactic acid anaerobically from glycogen

A

pH 7-7.2 to pH 5.5

147
Q

a few mins to 1 hr after slaughter

temporary rigidity of the muscle that develops after death of an animal

meat should not be cooked at this time

chilling retards this stage and promotes tenderness

A

rigor mortis

148
Q

during rigor mortis, meat should not be chilled too quickly or severely because severe contraction of muscles may occur

A

cold-shortening

149
Q

after a few days, if meat is held at temp above freezing, there is gradual tenderization, rigidity of actin and myosin weakens

coagulation of muscle proteins occur due to accumulation of acid and subsequent syneresis

best time to cook meat

A

aging

150
Q

very dark, sticky beef

develops if the final pH of 6.6 is reached during the aging period

carcass passes through rigor mortis

A

dark-cutting beef

151
Q

if an abnormally low pH of _____ during rigor mortis is reached, this results to pale, soft, and exudative pork

pork is light colored and mushy w/ drip loss during cooking

A

pH 5.1 or 5.4

152
Q
A

FFSS (17 decks)

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