Chapter 1: Basic Foods Flashcards
Measurement of physical and chemical properties of food using equipment or mechanical devices
Objective evaluation
Measurement of the characteristics of food as perceived by the senses (sight, smell, taste, touch, and hearing)
Subjective evaluation
Designed to determine whether detectable differences exist between products
Difference test
To determine acceptability and to define the direction in which the project should move
Single sample
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
Paired comparison
Two samples are provided, and panelists are asked to identify which sample is higher in a particular attribute
Paired comparison
You present three samples to panelists: two are the same, and one is different. The task is to identify the odd one out.
Triangle test
3 samples are presented simultaneously with 2 samples alike, can either be the control or the variable
Judge must identify the ODD sample
Triangle test
a test of difference
3 samples: 1 variable, 2 controls
Duo-trio test
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.
Duo-trio test
Judges are asked to rate the quality of the food
Scoring test
Use of descriptive words to characterize food samples
Judges are asked to describe the products (dull green, bright green, green)
Descriptive test
Used when several samples need to be evaluated for a single characteristic
Rank order/ranking test
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
Hedonic method
Designed to provide information on selected characteristics and to indicate preference or acceptability of the product
Preference/acceptability test
Physical and environment requirements: Temperature and relative humidity
Temp: 25C
Humidity: 40%
Selected from panel who is available at test site and are willing to participate
200 or more
Consumer panel
Expert tester (1-2 members); laboratory panel (9-12 members)
Trained panel
Untrained on product evaluation to be undertaken
50 members
Naive panel
Cassava, sweet potato, white potato, gabi, ubi, taro
Roots and tubers
Garlic, onion, shallot
Bulbs
Beans, monggo, patani
Seeds
Broccoli, kinchay, labong
Stems and shoots
pechay, spinach, kangkong, lettuce, malunggay, cabbage
Leaves
Cauliflower, kalabasa, broccoli
Flowers
Kalabasa, tomato, kalamansi, patola, cucumber, chayote, eggplant
Fruits
Seeds, roots, and tubers
Carbohydrate-rich
legumes or pulses
Protein-rich
nuts, olives, and avocados
Fat-rich
mushrooms, tomatoes, radish, green leafy vegetables
High moisture content
Green leafy vegetables and yellow fruits are rich in?
Vitamin A
Yellow fruits are rich in?
Vitamin C
pulses and legumes are rich in?
Vitamin B-complex
thin-walled, made-up of cellulose; intercellular spaces are common, resulting in the release of air during cooking of fruits and vegetables
Parenchyma
As the fruit ripens, softening of the tissues occur due to the conversion of?
Protopectin to pectin
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
Conducting
made up of cellulose that thickens when the plant matures
Supporting
specialized parenchyma cells that secrete cutin and suberin, resulting in thick corky cells
Protective cells
cellulose, hemicellulose, and lignin
Excreted undigested, provides bulk but not energy
Insoluble fibers
gums and pectic substances
significant in fruit cookery: pectic substances
Soluble fibers
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
Protopectin
water-soluble
can form gels with sugar
important in jelly
pectinic acid or pectin
water-soluble
formed by ripening enzymes in fruit, found in overripe fruits
does not form gels
pectin
best-known flavoring substance in fruits
increases as the fruit ripens
sugar
give the characteristic flavor of fruits and vegetables
esters and aromatic compounds
gives astringent (pakla) quality or puckery favor
tannin
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
volatile sulfur compounds
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
chlorophyllin
pheophytin a: addition of acid turns chlorophyll into what color
greenish gray
pheophytin b: addition of acid turns chlorophyll into what color
olive drab
causes the slightly green appearance of the cooking water
action of enzyme chlorophyllase changes to chlorophyllide, where the phytil tail is removed
colors yellow to orange red
fat-soluble and fairly stable to acid, alkali, metals, and heat, unless excessive
Carotenoids
carotenoid in tomato and watermelon
lycopene
carotenoid in carrots
carotene
carotenoid in corn (2)
cryptoxanthin and xanthin
carotenoid in red peppers (2)
capsanthin and cyrptoxanthin
carotenoid in green peppers (2)
luetin and violaxanthin
carotenoid in pineapple
violaxanthin
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
anthocyanin
changes anthocyanin to colorless
causes browning in foods when oxidized
anthocyanase
pH that has a bleaching effect
acid
pH that changes to noticeable yellow color
pH 7
color with the element that darkens with excessive heating
green or brown with fe
addition of acid in fibers
toughens fiber
addition of alkali in fibers
too much addition (baking soda) results in mushiness
softens hemicellulose
addition of lime in fibers
increases firmness or delays softening
readily taking up and retaining moisture
ex: vegetables with high amount of starch
hygroscopic
gelatinization of starch occurs during
moist heat cooking
dextrinization of starch occurs during
dry heat cooking
fruits which have undergone heating in hermetically sealed containers
ex: mango, peaches, langka, pineapple (slices, chunks, tidbits, crushed)
canned
clear, gelled, semisolid, product from juice containing no solid materials
jelly
gelled fruit juices and contains fruit pulp
jam
a jelly-like product containing sliced peel of citrus fruits
marmalade
sour fruits that have lost moisture by drying
ex: mango, apple, raisin
dried
gelation of gelatin (protein) is prevented when this proteolytic enzyme is added
bromelin from raw pineapple
color change for red vegetables can be counteracted by the addition of
small amount of vinegar
color change for white vegetables can be counteracted by the addition of
lemon juice or vinegar
use an open kettle for cooking strong-flavored vegetables to release
ex: radish and cabbage
sulfur compounds
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
legumes
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
nuts
soybean cheese or hard curd
tokwa
soybean cheese or soft curd
tofu
geerlig’s cheese
taho
proportion of water in cooking nuts and legumes
2 1/2 to 3 cups
cooking time of legumes/seeds and nuts
1 1/2 to 2 hours
addition of this to soaking and cooking water shortens cooking time, too much will cause darkening and mushiness, and thiamine loss
soda
addition per cup of beans to cooking water reduces foaming and oiling over
1T fat
toughens cellulose if added before beans are tender
molasses, acid (tomato juice), and sugar
flesh of animals or the edible part of striated muscle of the animal
meat
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
meat cuts
meat of cattle
beef
male cattle
castrated while young or before the development of secondary sex characteristics
steer
mature female cattle that has not yet born a calf
heifer
female cattle that has calved
cow
male cattle desexed after maturity
stag
uncastrated mature cattle
bull
highest grade of beef are produced by
steers and heifers
steers and heifers, which has the highest grade of beef, are slaughtered at what age
1-3 years old
meat of pig
pork
best pork is from slaughtered at what age
6-8 months
pork that is most suitable for lechon
4-6 weeks old
suckling pig
suckling pig is what age when slaughtered
4-6 weeks old
meat of carabao
carabeef
meat of goat
chevon
popular dishes made with goat meat
kilawin and kaldereta
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
veal
veal is slaughtered at what age
9 months (8-16 weeks)
meat of mature sheep that is 1 year to 18 months old
meat is darker than lamb and is strongly flavored
mutton
mutton age of slaughter
1 year to 18 months old
also known as yearling
meat of a young sheep slaughtered when less than 1 year old
tender with mild flavor
lamb (tupa)
lamb (tupa) is slaughtered at what age
less than 1 year old
flesh of any wild animal
ex: deer and wild pig
game
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
muscular (lean) tissue
are the basic structural units of lean meat that make up the fasciculi (muscle bundle)
muscle fibers
membraneous sheathe enclosing each individual muscle fiber
sarcolemma
contains vitamins, enzymes, myoglobin, and part of the protein
sarcoplasm
connective tissue enveloping each individual muscle bundle
perimysium
very delicate tissue found between muscle fibers
endoysium
connective tissue surrounding an entire musle
epimysium
embedded in the matrix of muscle fibers are thinner substructures
seen under the microscope as longitudinal striations in alternating dark and light brands
myofibrils or fibrillae
muscle proteins (myosin, actin, tropomyosin)
myofibrillar proteins
principal myofibrillar protein
myosin
made up of alternating rows of myofilaments running parallel to the axis of the muscle fiber
thick filaments contain myosin
thin filaments contain actin
myofibrils
surround the fibers and unite them in bundles
connective tissues
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
collagen
gulaman (agar-agar) is made of
seaweeds
gelatin is made of
bones or tissue
yellowish, affected by little heat, does not tenderize in cooking, rubbery character of elastin is due to its 2 amino acids (desmocine and isodesmocine)
elastin
associated with mystiric acid
reticulin
gel of proteins and glycoproteins, collagen and/or elsatin are bound
ground substance
found around or between muscles or in connective tissues
fat
fatty acids are what type of fat
saturated
fatty acids found in the triglycerides in the fat
oleic, palmitic, stearic
distribution of fat in connective tissues and within the muscles
marbling
meat immediately after slaughter that has not undergone any processing
most common form that is marketed in the Philippines
fresh meat
female that has borne a calf
cow
uncastrated mature cattle
bull
meat that has been cooked to a temp of 1-3C within 24 hrs after slaughter
chilled meat
meat frozen to an intenral temp of -2C
ex: imported meat
frozen meat
ex: tocino, longaniza, and ham
cured meat
cured, smoked, and processed
ready to serve hot or cold
ex: none-in, boneless, and country style
cooked ham
examples are adobo and lechon
canned meat
may also be cured
ex: tapa and jerky
dried meat
ham traditionally prepared for christmas
hock siu (chinese ham)
meat is best to cook at this stage because muscle is pliant, soft, gel-like, extensive, and sticky
immediately after death
meat decrease in pH due to formation of lactic acid anaerobically from glycogen
pH 7-7.2 to pH 5.5
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
rigor mortis
during rigor mortis, meat should not be chilled too quickly or severely because severe contraction of muscles may occur
cold-shortening
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
aging
very dark, sticky beef
develops if the final pH of 6.6 is reached during the aging period
carcass passes through rigor mortis
dark-cutting beef
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
pH 5.1 or 5.4
bleached then plumped in increasing syrup concentration before drying
ex: sampaloc, santol, durian
candied
