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FFSS > Chapter 1: Basic Foods (2) > Flashcards

Chapter 1: Basic Foods (2) Flashcards

1
Q

composition: egg protein

accounts for2/3 of the total

A

albumin

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2
Q

composition: egg protein

accounts for 10%

A

conalbumin and ovomucoid

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3
Q

composition: egg protein

accounts for 2%

responsible for thickness of egg white

A

ovomucin

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4
Q

egg protein (+3)

A

ovoglobulin, lysozyme, avidin

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5
Q

protein of egg yolk

A

vitalline, phosvitin, and levitin

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6
Q

lipids of egg yolk

A

-triglycerides
-phospholipids (lecithin) and lipoproteins
-cholesterol

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7
Q

process of sorting eggs having the same quality and weight into lots

A

grading of egg

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8
Q

who grades chicken eggs

A

Philippine Bureau of Standards

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9
Q

weight of extra large egg

A

> 62 g

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10
Q

weight of large egg

A

55-61 g

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11
Q

weight of medium egg

A

48-54 g

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12
Q

weight of small egg

A

41-47 g

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13
Q

weight of peewee or very small egg

A

<41 g

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14
Q

process of checking the interior quality where eggs are passed over a strong light to show the shell and interior

A

candling

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15
Q

coagulation of proteins:

egg white at what temp

A

60-65C

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16
Q

coagulation of proteins:

yolk

A

65-70C

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17
Q

egg cookery

have eggs at room temp to avoid cracking

water temp and cooking time are important

A

simmering or boiling

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18
Q

time requirement for soft-cooked eggs at 190-195F

A

6 mins

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19
Q

time requirement for soft-cooked eggs at 212F

A

3 minutes

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20
Q

time requirement for hard-cooked eggs at 190-195F

A

20-25 mins

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21
Q

time requirement for hard-cooked eggs at 212F

A

12-15 mins

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22
Q

egg cookery

pour boiling water over the eggs

cover and allow to stand until desired doneness

A

coddling eggs

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23
Q

egg cookery

crack eggs onto platters and slide them into the pan of about 2 1/2 inch deep of gently boiling water; or crack then carefully drop in the water

cook for 3-5 mins

add 1 Tbsp of salt and 2 Tbsp of vinegar to retard spread of the egg protein

A

poached eggs

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24
Q

cooking with dry heat: eggs

use hot fat; crack/place egg and pan-fry in small amount of cooking oil without breaking the yolk, keeping to low-to-moderate temp

A

frying

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25
Q

cooking with dry heat: eggs

cooked with the help of steam

cover the pan tightly as the eggs cooks; the steam coats the top of the egg with coagulated white

A

country style

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26
Q

process where proteins change from a liquid or semi-liquid state to a solid or firmer state when exposed to heat, acids, or enzymes.

a key process in preparing various dishes, especially those involving eggs, dairy, or meats

A

coagulation

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27
Q

cooking with dry heat: eggs

one side is slightly cooked

turn the egg and cook it slightly

A

over-easy

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28
Q

cooking with dry heat: eggs

egg is basted with hot fat while cooking

A

sunny-side-up

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29
Q

cooking with dry heat: eggs

whip the cracked whole egg then pan-fry

addition of sugar delays coagulation; addition of liquids and acids delays coagulation

4 oz of cream milk/other liquid is added per pound of whole eggs

A

scrambled eggs

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30
Q

responsible for the remarkable ability of egg yolk to act as an emulsifying agent

A

lecithin and lysolecithin

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31
Q

maximum stability of egg as foam is at what stage

A

soft stage

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32
Q

maximum volume of egg as foam is at what stage

A

stiff stage

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33
Q

stages in foam formation

(1) large, air bubbles that flow easily

A

frothy

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34
Q

stages in foam formation

(2) air cells are smaller and more numerous; foam become whiter; soft peaks are formed when beater is lifted

A

soft foam

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35
Q

stages in foam formation

(3) peaks hold their shape; when bowl is tipped, it holds, and is moist and glossy

A

stiff foam

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36
Q

stages in foam formation

(4) moistness and glossiness disappear; specks of egg white are seen

A

dry

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37
Q

egg whites are beaten/whipped readily at this temperature

this results in bigger volume and finer texture

A

room temperature

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38
Q

egg whites at room temp is better than egg whites at refrigerator temp because

A

refrigerated egg are more viscous; harder to beat/whip

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39
Q

require more beating to produce a good foam

A

whole eggs/yolk

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40
Q

foam faster but produce smaller volume than fresh eggs

A

stored eggs

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41
Q

interferes with foaming, producing smaller volume

whole egg (which contains fat), produce smaller volume

A

fat

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42
Q

increase stability of foam

when added too early, it delays foam formation (reduced volume), thus increasing the time necessary for beating

ex: cream of tartar 1t per cup

A

acids

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43
Q

increases the stability of foams, but delays foam formation (reduced volume), thus should be added after foaming has started and soft peaks have formed

it retards the denaturation of egg white

A

sugar

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44
Q

increases stability and volume

A

addition of soda

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45
Q

lowers quality of foam

A

addition of salt

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46
Q

duck eggs do not foam well because they lack what

A

ovomucin

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47
Q

produces more volume but is less stable (viscosity decreases)

this produces more tender cakes; in meringues, syneresis occurs

A

dilution of egg white by water

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48
Q

applications of foams in cookery

in souffle, angel cake, sponge cake, and chiffon cake

A

as leavening

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49
Q

for topping of cream

chocolate or lemon pie requires a proportion of 2 T sugar per egg white

A

soft meringue

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50
Q

for confections, base of fruit pies, or sans rival cake; requires a proportion of 1/4 cup of sugar per egg white

A

hard meringue

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51
Q

the mechanical action of _____ provides leavening when egg whites are used as leavening agents

does not require baking powder or baking sods

A

whipping air

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52
Q

egg whites as _____ is through its ability to trap air when beaten or whipped, which expands during baking, creating lightness and volume in baked goods

A

leavening agent

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53
Q

egg storage

w/o refrigeration, eggs can be stored at room temp for how many days

A

7 days

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54
Q

an opaque white liquid secreted by the mammary glands (udder) of female mammals

used by humans for food; source of butter, cheese, yogurt, etc.

commonly refers to as cow’s milk, unless otherwise specified

A

milk

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55
Q

protein in cow’s milk

A

casein (principal), lactalbumin, lactoglobulin

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56
Q

carbohydrate in cow’s milk

A

lactose

known as the natural source of lactose

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57
Q

lipids in cow’s milk

A

volatile fatty acids, butyric, and caproic acid

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58
Q

minerals in cow’s milk

A

calcium, phosphorus

except iron and iodine

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59
Q

pigments in cow’s milk

A

fat-soluble carotene and water-soluble riboflavin (lactoflavin)

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60
Q

kinds/market forms of milk

untreated; fresh milk that has been cooled but has not been pasteurized or undergone any treatment other than cooling

coats the tongue; consumption is banned in some places

A

raw milk

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61
Q

kinds/market forms of milk

composition of which has not been changed (nothing removed or added) since time of milking

ex: pasteurized, sterilized, homogenized, skimmed

A

fresh milk

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62
Q

heated to 61-65C for at least 30 mins (holding process) OR 71-77C (161F) for 15 secs (short time, high temp process),

then cooled to 10C or lower as rapidly as possible

free from pathogenic bacteria; needs refrigeration to maintain safety

A

pasteurized

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63
Q

pasteurized milk holding process time and temp

A

30 mins at 61-65C

64
Q

pasteurized milk short time, high temp process time and temp

A

15 secs at 71-77C (161F)

65
Q

milk heated to at least 100C for a few secs to kill all microorganisms w/o changing the desirable qualities of fresh milk

the ultra high temperature (UHT) treatment kills both pathogenic and nonpathogenic microorganisms

A

sterilized

66
Q

temp for sterilized milk

A

100C

67
Q

milk is treated mechanically or under high pressure to reduce size of fat globules so that they remain in suspension (not clumped together as in whole milk)

A

homogenized

68
Q

fat is partly or completely removed; may thus be low fat (2% fat) or nonfat

A

skimmed

69
Q

liquid w/ altered composition

its fat (3%) and non-fat (9%) are standardized.

this is done by mixing high-fat and low-fat milks (ex: milk with a high-fay content, like carabao’s milk [9% fat]) can be toned down or stretched by the addition of dry milk solids from cow’s milk

A

toned

70
Q

canned, unsweetened, homogenized whole milk

50-60% of its water has been removed to reconstitute and combine equal parts of evaporated milk and water

A

evaporated

71
Q

dried skim which butterfat and water have been added to conform to the standards for whole milk

has similar composition with evaporated milk

A

recombined evaporated milk

72
Q

skimmed milk powder which vegetable oil and water, other than milk fat has been added to simulate the composition of evaporated whole milk

A

evaporated filled milk

73
Q

evaporated whole or skim milk to which about 40-45% sugar has been added

heated until 60% of the water evaporates

A

sweetened condensed milk

74
Q

milk in powder form

may be whole or skimmed

to reconstitute, add enough water to 4 Tbsp powdered milk to make 1 cup

A

powdered or dried milk

75
Q

skim or whole milk powder or evaporated milk, or any combination of these, to which vegetable oil has been added to conform to the standards for whole milk

A

reconstituted milk

76
Q

obtained by allowing selected bacteria to grow and produce lactic acid in the milk

A

fermented milk

77
Q

milk made sour by the addition of vinegar, lemon, or calamansi juice, or by the action of lactic acid bacteria

A

sour milk

78
Q

pasteurized skim milk that has been soured by lactic acid-producing bacteria

A

buttermilk

79
Q

milk of varying fat content with added flavoring like strawberry, coffee, etc. and a sweetener

A

flavored milk

80
Q

pasteurized whole milk soured by lactic acid bacteria

A

cultured milk

81
Q

whole milk to which liquid from the mash of ground barley, malt, and wheat flour has been added

A

malted milk

82
Q

vitamins have been added

A

fortified milk

83
Q

whole milk flavored with chocolate

A

chocolate milk

84
Q

skim milk with flavored chocolate

A

chocolate drink

85
Q

milk produced under rigid sanitary conditions that the bacterial count does not exceed 10,000/cc

A

certified milk

86
Q

soured milk prepared by adding lactic acid bacteria to whole or skim milk or cream

flavoring extracts and fruits may be added

A

yoghurt

87
Q

protein coagulation starts at _____ with _____ as the first to be denatured

A

65C
lactalbumin

88
Q

casein in milk cookery needs higher/lower temp to coagulate

A

higher

89
Q

inactivation of what enzyme in milk cookery that caused rancidity

A

enzyme lipase

90
Q

when milk is heated, a scum or skin is formed, esp. when the pan is not covered and over-boiling occurs

formed due to surface evaporation and proteins (casein) concentrate on the surface; covering the pan reduces scum

A

scum

91
Q

caused by overheating the serum proteins (lactalbumin) that precipitate; stirring once in a double boiler or low heat during cooking minimized scorching

A

scorching

92
Q

curds are precipitated protein aggregates and may be caused by either the presence of acid, salts, or high temp

avoid curdling by limiting the amount of salt used, adding the milk in the form of a white sauce, keeping temperature below boiling point, and shortening cooking time

A

curdling

93
Q

heat may disrupt the colloidal system

A

fat coalescence

94
Q

*a more stiff and permanent foam is attained with higher/lower fat content

A

higher

95
Q

what milk is whipped better than whole milk; chilling increases its viscosity, thus improving its ability to foam

A

evaporated milk

96
Q

*chilled/unchilled evaporated filled milk foams even foams even better because the partial solidification of coconut oil in filled milk makes it more viscous

A

chilled evaporated filled milk

97
Q

if combined with less water than needed to fully reconstitute, has sufficient viscosity to retain the air bubbles whipped into it

A

powdered milk

98
Q

a product prepared by mixing whole or skim milk powder and water

A

reconstituted milk

99
Q

milk foams can be made more stable by adding

A

gelatin

100
Q

curd milk milk, a gel of casein from which more or less of the why has been removed by heating, stirring, and pressing

A

cheese

101
Q

cheese classification: based on moisture content

high moisture content from 55-80%

A

soft cheese

102
Q

cheese classification: based on moisture content

has 34-55%

A

semisoft cheese

103
Q

cheese classification: based on moisture content

has 13-34%

A

hard cheese

104
Q

cheese classification: based on ripening treatment

soft cheese; whey is drained off, and the curs are either drained or are pressed into different shapes depending on the variety

ex: kesong puti, cottage cheese, cream cheese ricotta, and pot cheese

A

unripened

105
Q

unripened cheese (4)

A

kesong puti
cottage cheese
cream cheese
mozarella

106
Q

kesong puti is made from

A

carabao’s milk

107
Q

cottage cheese is made from

A

4% fat from skimmed cow’s milk

108
Q

cream cheese is made from

A

33% fat from cream of cow’s milk

109
Q

mozarella (italy) is made from

A

whole or skimmed buffalo’s milk

110
Q

the drained curds are cured

ex: queso de bola

A

ripened cheese

111
Q

ripened cheese (3)

A

brie (france)
camembert (france)
limburger (belgium)

112
Q

brie is made of

A

surface growth of molds

113
Q

camembert is made from

A

cow’s milk

114
Q

limburger is made by

A

use of yeast and bacteria, from cow’s milk

115
Q

34-55% moisture; ripened by bacteria

A

semi-soft ripened cheese

116
Q

gorgonzola cheese (italy) is cured by

A

blue mold, from cow’s milk

117
Q

roquefort cheese (france) is cured by

A

blue mold, from sheep’s milk

118
Q

brick cheese (usa) is from

A

cow’s milk

119
Q

cured by bacteria and ripened

A

firm and hard ripened cheese

120
Q

cheddar (england) is from

A

cow’s milk

121
Q

edam (netherlands) is from

A

skimmed milk

122
Q

gouda (netherlands) is from

A

whole or skimmed cow’s milk

123
Q

emmenthal gruyere (switzerland) cheese is from

A

cow’s milk

holes: due to gas formed by bacteria as cheese ripens

124
Q

parmesan cheese (italy) is from

A

skimmed milk

125
Q

Made by coagulating milk, curdling it, and then draining the whey. No aging or fermentation is involved.

A

unripened cheese

126
Q

Shorter shelf life due to higher moisture content and lack of preservation from aging.

A

unripened cheese

127
Q

After the curds are formed, the cheese is aged (ripened) for weeks to years, allowing bacterial cultures, molds, or enzymes to develop and enhance the flavor.

A

ripened cheese

128
Q

Longer shelf life due to lower moisture content and preservation from aging.

A

ripened

129
Q

coagulants in cheese making

A

rennet, vinegar, lemon juuice

130
Q

neither cooked nor pressed; contain very high moisture content (55-80%)

ex: brie, pont l’eveque

A

soft

131
Q

pressed by can either be cooked or uncooked

has soft, sliceable texture

contains 34-55% moisture

ex: gouda, monterey jack, tilsit

A

semisoft

132
Q

cooked and pressed but not aged as long as the hard cheeses; firm but do not usually crumble

ex: cheddar, edam, jarlsberg

A

semi-firm

133
Q

cooked, pressed, and aged for long periods until hard and dry

generally used for grating

contains 13-34% moisture

ex: parmesan, pecorino

A

hard cheese

134
Q

cheese melts at what temp for baked dishes

A

300-325F

135
Q

presence of this prevents overheating

A

alcohol

136
Q

*cheese with high/low moisture and fat blends more readily with liquids

A

high

137
Q

*the more ripened/unripened the cheese, the higher the temp it requires for blending

A

ripened

138
Q

the fatty portion of milk that rises to the surface upon standing or when milk is subjected to centrifugal force

contains 18% butterfat

A

cream

139
Q

mixture of milk and cream with 10-12% fat

used in cereals and as a substitute for coffee cream

A

half-and-half

140
Q

can contain 18-20% milk fat, commonly contains 20%

A

coffee cream or table cream

141
Q

contains 30-36% milk fat, sometimes acts as emulsifiers and stabilizers

A

light whipping cream

142
Q

at least 36% fat

used as whipping cream

A

medium cream

143
Q

36-40% fat

used as salad dressing; popularly used in the country

A

heavy cream

144
Q

80% fat

used in making butter and spreads when combined with honey, fruit, or chocolate

A

“plastic” cream

145
Q

18% milk fat

pasteurized cream to which acid-producing bacteria has been added to produce its characteristic flavor, aroma, and acidity

acid flavor was obtained through the growth of a pure or mixed culture of lactic acid bacteria

A

sour cream

146
Q

nondairy powder or liquid used as substitutes for milk and cream

ex: coffeemate, n-rich, krem top

A

coffee whiteners

147
Q

it is better than pasteurized for whipping

A

raw cream

148
Q

chilling of cream time and temp to attain maximum thickening ability

chilling makes the cream thicker and the fat globules firmer, thus holding the air incorporated by whipping better

A

4hrs at 4C

149
Q

T/F the higher the fat content the better whipping quality

A

T

150
Q

decreases both the volume and stiffness of whipped cream

increases the time needed to whip if added before whipping

best to add when cream is stiff

A

sugar

151
Q

*whip cream in large/small batches for better volume

A

small batches

152
Q

contains a minimum of 80% milk fat

obtained by churning cream; flavor due to volatile fatty acid, butyric acid

A

butter

153
Q

the fluid left after cream is churned to make butter

contains protein and phospholipids but little or no fat

A

buttermilk

154
Q

the liquid that separates from milk curd, as in cheese making

A

whey

155
Q

cultured buttermilk

A

yogurt/yoghurt

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