Chapter 1: Basic Foods (3) Flashcards
a frozen product that contains milk, cream, sugar, flavoring, and stabilizers
fruits, nuts, and chocolates are some popular flavorings
ice cream
percentage of butter fat in ice cream
10%
high quality ice cream has how many percentage of butter fat
more than 14-18%
frozen dessert made from small amount of dairy and flavored with fruit juices or other flavorings
similar to sorbet
sherbet
water, flavoring, usually containing some milk
popsicle
evaporated milk in unopened cans should be stored where
cool dry place
opened evaporated milk, if not used immediately, should be refrigerated
otherwise, it will spoil after what time
36-48 hrs
longer shelf life than evaporated milk due to its high sugar content
condensed milk
T/F pasteurized and processed cheeses do not have to be refrigerated
T
general term for monosaccharides and disaccharides in crystalline form
sugar
aka table sugar
sucrose (fructose + gluctose)
sugar is extracted from
sugar cane or sugar beets
highly purified sugar
granulated sugar
partially purified sugar
brown sugar
percentage of CHO in sugars
99.99%
most common source of sugar
cane
simplest sugars
c6h12o6
monosaccharides
hydrolyzed from maltose, lactose, or sucrose
present in animal tissues as blood glucose
glucose
glucose is aka
dextrose or grape sugar
also known as fruit sugar
does not crystallize readily
sweetest among all sugars
fructose
fructose is aka
levulose or fruit sugar
not naturally found in food except as a component of lactose or milk sugar
galactose
composed of 2 monosaccharides
disaccarides
on hydrolysis: yields 1 molecule of glucose and 1 molecule of fructose
sucrose
aka milk sugar
on hydrolysis: yield 1 molecule of glucose and 1 molecule galactose
lactose
aka malt sugar
derived from grains and starch
on hydrolysis: yields 2 glucose units
maltose
sweetest sugar; least sweet sugar
fructose; lactose
sugar solubility
sugar is _____ to crystallization; _____ related to hygroscopicity and intensity of sweetness
inversely; directly
sugar solubility from most to least soluble (F, S, G, M, L)
fructose
sucrose
glucose
maltose
lactose
formation of crystals from concentrated sugar solutions
important in candy making
inversely related to ease of solubility
crystallization
hardest to crystallize; easiest to crystallize
fructose; lactose
T/F acids retard/prevent crystallization
T
ability to absorb moisture from air; has a dehydrating effect on microorganisms that is used in food preservation
directly related to sweetness
hygroscopicity
produced when sugars are heated with a source of amino acids
protein + sugar
ex: milk, four, pastillas, etc.
maillard browning
_____ of sucrose in the presence of acid, enzymes, invertase, or alkalis gives equal amounts of glucose and fructose (invert sugar)
hastened by high temperatures
inversion or hydrolysis
gives sweetness to foods
reduce the tartness or acidity; tones down saltiness
sweetening agent
sugar as volume and structure improver
in jelly making, sugar acts as a _____ agent and facilitated precipitation of pectin to from the gel network
this effect is also responsible for the sugar’s ability to stabilize egg white foams
dehydrating agent
sugar as volume and structure improver
in baking, it serves as the substrate for _____ by yeast in producing co2 in yeast-leavened breads
fermentation
when beaten or mixed, has the ability to incorporate air as when creaming with fat
produces better volume
sugar as?
leavening agent
together with fat, prevents gluten particles from coalescing, producing tender, fine-grained, textured product
sugar as?
peptizing agent
means coming together or uniting into a single group or mass. It is often used to describe the merging or blending of elements, ideas, or physical entities
coalescing
undesirable effect of sugar
loss of crispness of cookies and meringues (ex. sans rival cake) on standing is due to
absorption of moisture from air
undesirable effect of sugar
melting of candies is due to
inversion of sugar
shrinkage, shriveling, and toughening of food cooked in sugar
ex: fruits and beans
is due to
dehydrating effect of sugar
chemical process where sucrose (table sugar), a disaccharide, is broken down into its component monosaccharides: glucose and fructose
process is called?
inversion of sugar; hydrolysis
hydrolysis often involves the use of acid (lemon juice) or the enzyme??`
invertase
sugar: market forms
derived from cane or beet
also called as refined sugar
fineness and whiteness depend on degree of refinement
ex: table sugar
crystalline or granulated
sugar: market forms
is slightly brown but not as “brown” as brown sugar
one step short of the complete refining process
washed sugar
sugar: market forms
made by pressing wet sugar crystals into a loaf and then cutting into cubes or tablets
lump sugar
sugar: market forms
partially purified
may range in color from light brown to very dark brown depending on degree of purification (the lighter the color, the more purified)
contains more moisture than refined sugar
coarse-to-fine
soft, refined sugar with a coating of molasses
brown sugar
sugar: market forms
dark, coarse, and sticky unrefined crystals that are separated from molasses
also called as muscovado or kinugay by the visayans
raw brown sugar
sugar: market forms
prepared by evaporating the sugar cane extract to a brown syrupy concentrate and pouring the resulting mixture into small halved coconut shells
the sugar that crystallizes out and dries up into a solid, brown concave mass is called sinakol or?
panutsa
sugar: market forms
specially screened, fine-grained sugar
known as caster sugar in britain
more fnely granulated sugar
perfect for making meringues and sweetening cold drinks since it dissolves almost instantly, thus better to use for creaming fat
superfine sugar
sugar: market forms
finest (“extra fine”), smoothest and whitish form of ground table sugar to which cornstarch has been added to avoid caking
used in frostings, candies, and dessert sauces
powdered or confectioner’s sugar
sugar: market forms
white sugar produced as large crystals; may be colored
used for decorating cakes and biscuits
used for sweetening coffee
sugar crystals
liquid sugar containing varying amounts of water
syrup
types of syrup
extremely sweet syrup made from cane sugar
the product of an intermediate step in the sugarcane refining process when syrup is reduces
obtained by concentrating and through heat treatment of sugar cane juice
contains all the natural soluble materials in the juice
molasses-like flavor
sweeter than molasses; thick
cane syrup
reddish brown, viscous liquid with a distinctive flavor
result of continuing to boil the sap of maple tree until the liquid has almost entirely evaporated
about 2x as sweet as granulated white sugar
contains 64-68% sucrose, glucose, and fructose; the rest is water
maple syrup
highest grade of maple syrup is in what color
light and clear
lowest grade of maple syrup is in what color and flavor
darker and stronger flavor
thick, sweet syrup created by processing cornstarch with acids and enzymes
comes in light and dark form obtained by hydrolyzing cornstarch containing 30% dextrins, 32% maltose, and 18% glucose
less sweet
corn syrup
types of corn syrup
mixture of corn and refiner’s syrup
used as table syrup and in baked goods and confections for its distinctive color
has a deeper color and stronger flavor
has caramel flavor and coloring added
dark corn syrup
types of corn syrup
clarified and decolorized dark corn syrup
used to prevent or control crystal formation in candies, frostings, and other concentrated sugar products
light corn syrup
types of corn syrup
obtained by converting most of the glucose in corn syrup to fructose
high fructose corn syrup
residue that remains after sucrose crystals have been removed from the concentrated juice of sugar cane or sugar beet
chiefly sucrose, contains some glucose and fructose
molasses
molasses market forms
relatively light in color; has less minerals and more sugar content than black-strap molasses
may be used as sauce or topping for desserts
light or table molasses
final residue obtained in the refining process of sugar
does not contain sugar
not fit for human consumption
dark, very thick, a bit bitter, comes from the third boiling of sugar syrup
black-strap molasses
produced by bees from nectar of flowers and stored in honeycomb cells
flavor depends upon source of nectar
contains: 35% glucose, 40% fructose, 5 % sucrose, and 20% water, traces of minerals
local honey comes from: palawan, bicol, bulacan, and cavite
honey
essential ingredient in turrones de casuy made in san miguel, bulacan and sta. rita, pampanga
honey
honey: market forms
contains the honey comb cut into sections
section comb honey
honey: market forms
thick syrup separated from the comb
should be stored at room temperature because of crystal formation when refrigerated
strained honey
liquor that remains after crystallization of sucrose
has 25% water and has the flavor characteristic of brown sugar
lighter in color and milder in flavor than cane syrup or molasses
refiner’s syrup
types of crystalline candy
made from sugar mixtures, have been allowed to form tiny crystals through the addition of interfering substances that serve as nuclei or “seeds”
for crystal formation or through agitation or beating
characterized by development of ine, smooth texture in candies
ex: fondant, fudge, cream candies, sugar flowers, divinity, and marshmallow
crystalline candies
made from thick syrups that do not flow at room temp
crystallization is prevented by vigorous stirring and by ingredients like acids, cream of tartar, and corn syrup (interfering agents)
ex: taffy (tira-tira), caramel, and hard candies
non-crystalline candies
types of sugar candies
chewable; often soft enough to be broken or cut by finger pressure alone
ex: caramels, fudge, pastillas
soft
types of sugar candies
not chewable; usually sucked rather than chewed, except the brittle types, which are crisp and easy to break
ex: lollipops, lemon drops, life savers, taffy (tira-tira), and peanut brittle
hard
types of sugar candies
characterized by sponginess and fluffiness that are derived from ingredients like egg whites or a synthetic foam
ex: marshmallow and nougat
aerated candies
types of sugar candies
soft candies with added ingredients to give them distinct characteristics (e.g. pectin and special types of gums for jellies and gums)
finely prepared paste from nut meats for marzipans
ex: jelly beans, gum drops, marzipan de pili
jellies, gums, and marzipans
sugar granules are of varying fineness
pulverized sugar
ultra-fine particles; suitable for sugar flowers used to decorate cake
confectioner’s, powdered, or icing sugar
useful in preventing unwanted crystallization of sugar in candies like candied fruit
contains fructose, which is the hardest to crystallize among sugars
invert sugar
has properties similar to invert sugar (presence of equal amounts of glucose and fructose)
honey
proper degree of saturation temp
105-110F or 43C
conditions for making noncrystalline candies
to concentrate the syrup, rapid evaporation is needed at what temp
160C
fat, cream of tartar or other acids, concentrated milk, and corn syrup in sufficient amounts can
prevent crystal formation
addition of soda produces _____ that will inflate the molten mass producing porous product
ex: peanut brittle
bubbles
noncrystalline candies brown at what temp? this is due to maillard reaction
119-121C
type of stirring required during cooking to prevent formation of crystals
vigorous stirring
water-soluble and stable in aqueous solution even during prolonged processing
do not undergo carbonyl amine browning or caramelization
sugar alcohols
type of sugar alcohol
normal intermediate product of cho metabolism; occurs naturally in mushrooms, yeasts, seaweeds, vegetables, and fruits but generally extracted from wood pulp
xylitol
uses of xylitol in the US because of its non-carcinogenic, possibly anti-carcinogenic property, and cool taste sensation
chewing gums
type of sugar alcohol
present in various fruits, berries, and plants but is produced commercially by hydrogenating glucose
sorbitol
types of sugar alcohol uses
-used in dietetic candies and cookies because it is slowly absorbed in the gi tract
-as humectant, this adds body to pudding, jelly, and carbonated beverages
-helps maintain moistness in baked foods
-impairs mold growth by lowering water activity
sorbitol
types of sugar alcohol
derived from glucose by hydrogenation, but is not hygroscopic
mannitol
types of sugar alcohol uses
-as bulking agent in powdered foods
-as chewing gums of its low carcinogen content
mannitol
useful in dietetics as non-calorific sweeteners; add sweetness without any energy value that is desirable in reducing and diabetic diets
cannot contribute to volume, texture, “body” or viscosity, browning reactions, moistness, and tenderness
synthetic or artificial sweeteners
fats and oils are triglycerides or compounds of fatty acids and glycerol; belong to a group of organic acids called
lipids
refers to all edible lipids solid at room temp
fat
all edible lipids liquid at room temp
oil
fats and oils are are triglyceride esters of what
fatty acids
most vegetables oils are?
except coconut oil that consists largely of medium chain saturated fats
polyunsaturated
exist as, monoglyceride, diglyceride, oe triglycerides in foods; common form in foods is the
triglycerides/neutral fats
oils and fats: market forms (animal fats)
hard plastic fat rendered from fatty tissued of beef
used as an ingredient for shortening or in combination with other fats
beef tallow
oils and fats: market forms (animal fats)
clear, white, solid, fat from beef
suet
oils and fats: market forms (animal fats)
pork fat rendered at low temperature
neutral lard
oils and fats: market forms (animal fats)
the highest quality pork fat rendered strips from the fatty tissues of fats and/or vegetable oils
high-quality pork fat rendered from “sinsal”
barding strips
leaf lard/autosinsal
oils and fats: market forms (animal fats)
a mixture of at least 50% pork fat with edible animal fats and/or vegetable oils
rendered pork fat that can reach high temp w/o smokng
used in pie crusts and for deep frying
lard compound
oils and fats: market forms (animal fats)
a delicious, solid fat or cream that separates from the other milk constituents when milk is churned
product of ripened cream
contains 80% fat
used in baking, frying, and as spread on toast or muffins
butter
oils and fats: market forms (animal fats)
a butter substitute made by mixing 40% milk fat and edible vegetable oil (cottonseed oil, coconut oil, peanut oil)
butter compound
oils and fats: market forms (animal fats)
like butter but contains less than 80% but more than 30% milk fat
contains emulsifier and coloring ingredient
low-fat dairy spreads
oils and fats: market forms (animal fats)
rendered from certain internal fatty tissues of cattle and sheep
used in blended shortenings
oleo stock tallow
oils and fats: market forms (animal fats)
oil pressed from oleo stock; oil pressed from beef fat used in bakery products and confection
oleo oil
oils and fats: market forms (animal fats)
crystalline product from oleo stock; used for blended shortenings
oleo stearin
oils and fats: market forms (vegetable fats)
vegetable oils that have been refined, bleached, and made saturated or hydrogenated
hydrogenated fats or vegetable shortenings
oils and fats: market forms (vegetable fats)
types of hydrogenated fat: for general cooking
all purpose shortening
oils and fats: market forms (vegetable fats)
types of hydrogenated fat: shortening with improved emulsifying property due to the addition of 4.5% emulsifier and mono/diglycerides
superglycerinated
oils and fats: market forms (vegetable fats)
a mixture of vegetable oils with or without pork lard
lard substitute
oils and fats: market forms (vegetable fats)
a butter substitute made from vegetable oils and may contain butter, salt, artificial coloring, emulsifiers, and preservatives
made by emulsifying fat other than milk fat with cultured milk
contains 80% fat and 16% water
usually fortified
margarine
oils and fats: market forms (vegetable fats)
obtained from plant sources
often called salad oils
clear and liquid at low temperature
ex: coconut, corn, olive, peanut, sesame, sunflower, soybean, safflower, cottonseed, rice oil
vegetable oils
oils and fats: market forms (vegetable fats)
vegetable oils with added alkali and antioxidants
deodorized and bleached
must have the ability to remain clear and liquid at low temp
salad oils
the ability of oils to remain clear and liquid at low temp
winterized
table fats example
butter and margarine
cooking oil example (for frying)
coconut oil, peanut oil, corn oil
shortening for baked flour products
plastic fats
temperature at which fat becomes an oil; determine by the strength of bonding forces between fatty acids within the crystal
melting point
remains cyrystalline or solid at room temperature
requires more heat to melt
high boiling point
high melting point
requires less heat to melt
liquid at room temperature
low boiling point
low melting point
factors influencing melting point: degree of saturation
highly saturated
high melting point
factors influencing melting point: degree of saturation
unsaturated
low melting point
factors influencing melting point: size of crystals
large
low melting point
factors influencing melting point: size of crystals
small
high melting point
pure fat chilled to remove solid portions
remains liquid even at refrigeration
has low melting point
ex: olive oil, rice bran oil
winterized
addition of H+ at unsaturated points
high melting point
ability of oil to retain shape, a property of solid fats
plasticity
fat with wide plastic range is desirable for _____
ex: hydrogenated fats
creaming
fat with narrow plastic range is used as _____
ex: butter
table fat
fats with wide plastic range contains fatty acids with _____ melting point
low
the temperature at which fat becomes overheated; depends on free glycerol content
smoke point
when fats get overheated, dehydration and decomposition of glycerol to _____, irritating to mucus membrane and imparts an undesirable flavor
acrolein
fats with high smoke point are desirable, especially for
frying
factors that lower smoke point (3)
-repeated heating
-using a wide diameter pan
-presence of food particles in the fat
spoilage of fats
rancidity
type of rancidity
due to the hydrolysis of triglycerides that liberates free fatty acids (saturated fatty acids) and glycerol
hydrolytic
type of rancidity
due to oxidation of unsaturated fatty acids in fat by peroxides that results in the formation of other molecules (ketones, aldehydes, etc.) producing odor and flavor
oxidative
hydrolytic rancidity can be prevented by processing with _____ to destroy the lipase or by storing in cold storage to inactivate the enzyme
heat
oxidative rancidity can is prevented by adding _____ antioxidants, storing away from light or in cool storage, and eliminating contact with metal
antioxidants
use of fats in cooking
fats are good conductors of heat and are able to brown foods
frying
fats for frying are used with _____ to allow use of high cooking temp and shorten cooking time, thus less fat absorption
high smoke point
this type of dry cooking method uses less fat
stir frying/sauteing
ability to produce tenderness in flour mixtures by water proofing flour particles, preventing coalescing of gluten particles
shortening
dispersions of the suspension type, consisting of 2 liquids that are immiscible with each other
ex: french dressing and mayonnaise
emulsions
types of salad dressing
french dressing
temporary emulsion
types of salad dressing
a permanent emulsion
mayonnaise
types of salad dressing
contains starch
cooked salad dressing
preparing mayonnaise
proportion of acid and oil
1/2 to 1 cup oil: 2T acid: 1 egg yolk
reforming a broken mayonnaise
-add new egg yolk or add the broken emulsion to it
-1T water
-1T vinegar
as in larding for mechado and other meat dishes
tenderizing and flaming
deterioration of fats and oils is due to _____ and _____ of odors
oxidation; absorption
are the seeds of cultivated plants of the grass family used for food
cereals
structure of grains
has no value as food
seed coat or hull
structure of grains
5% of the kernel
outer covering composed of several layers: 2 layers in rice, 5 layers in wheat
chiefly cellulose but rich in minerals and vitamins, especially thiamine and some proteins
bran
