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FFSS > Chapter 1: Basic Foods (3) > Flashcards

Chapter 1: Basic Foods (3) Flashcards

1
Q

a frozen product that contains milk, cream, sugar, flavoring, and stabilizers

fruits, nuts, and chocolates are some popular flavorings

A

ice cream

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2
Q

percentage of butter fat in ice cream

A

10%

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3
Q

high quality ice cream has how many percentage of butter fat

A

more than 14-18%

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4
Q

frozen dessert made from small amount of dairy and flavored with fruit juices or other flavorings

similar to sorbet

A

sherbet

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5
Q

water, flavoring, usually containing some milk

A

popsicle

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6
Q

evaporated milk in unopened cans should be stored where

A

cool dry place

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7
Q

opened evaporated milk, if not used immediately, should be refrigerated

otherwise, it will spoil after what time

A

36-48 hrs

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8
Q

longer shelf life than evaporated milk due to its high sugar content

A

condensed milk

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9
Q

T/F pasteurized and processed cheeses do not have to be refrigerated

A

T

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10
Q

general term for monosaccharides and disaccharides in crystalline form

A

sugar

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11
Q

aka table sugar

A

sugar

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12
Q

sugar is extracted from

A

sugar cane or sugar beets

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13
Q

highly purified sugar

A

granulated sugar

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14
Q

partially purified sugar

A

brown sugar

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15
Q

percentage of CHO in sugars

A

99.99%

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16
Q

most common source of sugar

A

cane

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17
Q

simplest sugars

c6h12o6

A

monosaccharides

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18
Q

hydrolyzed from maltose, lactose, or sucrose

present in animal tissues as blood glucose

A

glucose

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19
Q

glucose is aka

A

dextrose or grape sugar

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20
Q

also known as fruit sugar

does not crystallize readily

sweetest among all sugars

A

fructose

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21
Q

fructose is aka

A

levulose or fruit sugar

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22
Q

not naturally found in food except as a component of lactose or milk sugar

A

galactose

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23
Q

composed of 2 monosaccharides

A

disaccarides

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24
Q

on hydrolysis: yields 1 molecule of glucose and 1 molecule of fructose

A

sucrose

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25
Q

aka milk sugar

on hydrolysis: yield 1 molecule of glucose and 1 molecule galactose

A

lactose

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26
Q

aka malt sugar

derived from grains and starch

on hydrolysis: yields 2 glucose units

A

maltose

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27
Q

sweetest sugar; least sweet sugar

A

fructose; lactose

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28
Q

sugar solubility

sugar is _____ to crystallization; _____ directly related to hygroscopicity and intensity of sweetness

A

inversely; directly

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29
Q

sugar solubility from most to least soluble (F, S, G, M, L)

A

fructose
sucrose
glucose
maltose
lactose

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30
Q

formation of crystals from concentrated sugar solutions

important in candy making

inversely related to ease of solubility

A

crystallization

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31
Q

hardest to crystallize; easiest to crystallize

A

fructose; lactose

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32
Q

T/F acids retard/prevent crystallization

A

T

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33
Q

ability to absorb moisture from air; has a dehydrating effect on microorganisms that is used in food preservation

directly related to sweetness

A

hygroscopicity

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34
Q

produced when sugars are heated with a source of amino acids

ex: milk, four, pastillas, etc.

A

maillard browning

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35
Q

_____ of sucrose in the presence of acid, enzymes, invertase, or alkaliis gives equal amounts of glucose and fructose (inver sugar)

hastened by high temperatures

A

inversion or hydrolysis

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36
Q

gives sweetness to foods

reduce the tartness or acidity; tones down saltiness

A

sweetening agent

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37
Q

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

A

dehydrating agent

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38
Q

sugar as volume and structure improver

in baking, it serves as the substrate for _____ by yeast in producing co2 in yeast-leavened breads

A

fermentation

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39
Q

when beaten or mixed, has the ability to incorporate air as when creaming with fat

produces better volume

sugar as?

A

leavening agent

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40
Q

together with fat, prevents gluten particles from coalescing, producing tender, fine-grained, textured product

sugar as?

A

peptizing agent

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41
Q

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

A

coalescing

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42
Q

undesirable effect of sugar

loss of crispness of cookies and meringues (ex. sans rival cake) on standing is due to

A

absorption of moisture from aire

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43
Q

undesirable effect of sugar

melting of candies is due to

A

inversion of sugar

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44
Q

shrinkage, shriveling, and toughening of food cooked in sugar

ex: fruits and beans

is due to

A

dehydrating effect of sugar

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45
Q

chemical process where sucrose (table sugar), a disaccharide, is broken down into its component monosaccharides: glucose and fructose

process is called?

A

inversion of sugar; hydrolysis

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46
Q

hydrolysis often involves the use of acid (lemon juice) or the enzyme??`

A

invertase

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47
Q

sugar: market forms

derived from cane or beet

also called as refined sugar

fineness and whiteness depend on degree of refinement

ex: table sugar

A

crystalline or granulated

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48
Q

sugar: market forms

is slightly brown but not as “brown” as brown sugar

one step short of the complete refining process

A

washed sugar

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49
Q

sugar: market forms

made by pressing wet sugar crystals into a loaf and then cutting into cubes or tablets

A

lump sugar

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50
Q

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

A

brown sugar

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51
Q

sugar: market forms

dark, coarse, and sticky unrefined crystals that are separated from molasses

also called as muscovado or kinugay by the visayans

A

raw brown sugar

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52
Q

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?

A

panutsa

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53
Q

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

A

superfine sugar

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54
Q

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

A

powdered or confectioner’s sugar

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55
Q

sugar: market forms

white sugar produced as large crystals; may be colored

used for decorating cakes and biscuits

used for sweetening coffee

A

sugar crystals

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56
Q

liquid sugar containing varying amounts of water

A

syrup

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57
Q

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

A

cane syrup

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58
Q

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

A

maple syrup

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59
Q

highest grade of maple syrup is in what color

A

light and clear

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60
Q

lowest grade of maple syrup is in what color and flavor

A

darker and stronger flavor

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61
Q

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

A

corn syrup

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62
Q

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

A

dark corn syrup

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63
Q

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

A

light corn syrup

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64
Q

types of corn syrup

obtained by converting most of the glucose in corn syrup to fructose

A

high fructose corn syrup

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65
Q

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

A

molasses

66
Q

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

A

light or table molasses

67
Q

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

A

black-strap molasses

68
Q

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

A

honey

69
Q

essential ingredient in turrones de casuy made in san miguel, bulacan and sta. rita, pampanga

A

honey

70
Q

honey: market forms

contains the honey comb cut into sections

A

section comb honey

71
Q

honey: market forms

thick syrup separated from the comb

should be stored at room temperature because of crystal formation when refrigerated

A

strained honey

72
Q

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

A

refiner’s syrup

73
Q

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

A

crystalline candies

74
Q

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

A

non-crystalline candies

75
Q

types of sugar candies

chewable; often soft enough to be broken or cut by finger pressure alone

ex: caramels, fudge, pastillas

A

soft

76
Q

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

A

hard

77
Q

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

A

aerated candies

78
Q

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

A

jellies, gums, and marzipans

79
Q

sugar granules are of varying fineness

A

pulverized sugar

80
Q

ultra-fine particles; suitable for sugar flowers used to decorate cake

A

confectioner’s, powdered, or icing sugar

81
Q

useful in preventing unwanted crystallization of sugar in candies like candied fruit

contains fructose, which is the hardest to crystallize among sugars

A

invert sugar

82
Q

has properties similar to invert sugar (presence of equal amounts of glucose and fructose)

A

honey

83
Q

proper degree of saturation temp

A

105-110F or 43C

84
Q

conditions for making noncrystalline candies

to concentrate the syrup, rapid evaporation is needed at what temp

A

160C

85
Q

fat, cream of tartar or other acids, concentrated milk, and corn syrup in sufficient amounts can

A

prevent crystal formation

86
Q

addition of soda produces _____ that will inflate the molten mass producing porous product

ex: peanut brittle

A

bubbles

87
Q

noncrystalline candies brown at what temp? this is due to maillard reaction

A

119-121C

88
Q

type of stirring required during cooking to prevent formation of crystals

A

vigorous stirring

89
Q

water-soluble and stable in aqueous solution even during prolonged processing

do not undergo carbonyl amine browning or caramelization

A

sugar alcohols

90
Q

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

A

xylitol

91
Q

uses of xylitol in the US because of its non-carcinogenic, possibly anti-carcinogenic property, and cool taste sensation

A

chewing gums

92
Q

type of sugar alcohol

present in various fruits, berries, and plants but is produced commercially by hydrogenating glucose

A

sorbitol

93
Q

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

A

sorbitol

94
Q

types of sugar alcohol

derived from glucose by hydrogenation, but is not hygroscopic

A

mannitol

95
Q

types of sugar alcohol uses

-as bulking agent in powdered foods
-as chewing gums of its low carcinogen content

A

mannitol

96
Q

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

A

synthetic or artificial sweeteners

97
Q

fats and oils are triglycerides or compounds of fatty acids and glycerol; belong to a group of organic acids called

A

lipids

98
Q

refers to all edible lipids solid at room temp

A

fat

99
Q

all edible lipids liquid at room temp

A

oil

100
Q

fats and oils are are triglyceride esters of what

A

fatty acids

101
Q

most vegetables oils are?

except coconut oil that consists largely of medium chain saturated fats

A

polyunsaturated

102
Q

exist as, monoglyceride, diglyceride, oe triglycerides in foods; common form in foods is the

A

triglycerides/neutral fats

103
Q

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

A

beef tallow

104
Q

oils and fats: market forms (animal fats)

clear, white, solid, fat from beef

A

suet

105
Q

oils and fats: market forms (animal fats)

pork fat rendered at low temperature

A

neutral lard

106
Q

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

A

leaf lard/autosinsal

107
Q

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

A

lard compound

108
Q

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

A

butter

109
Q

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)

A

butter compound

110
Q

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

A

low-fat dairy spreads

111
Q

oils and fats: market forms (animal fats)

rendered from certain internal fatty tissues of cattle and sheep

used in blended shortenings

A

oleo stock tallow

112
Q

oils and fats: market forms (animal fats)

oil pressed from oleo stock; oil pressed from beef fat used in bakery products and confection

A

oleo oil

113
Q

oils and fats: market forms (animal fats)

crystalline product from oleo stock; used for blended shortenings

A

oleo stearin

114
Q

oils and fats: market forms (vegetable fats)

vegetable oils that have been refined, bleached, and made saturated or hydrogenated

A

hydrogenated fats or vegetable shortenings

115
Q

oils and fats: market forms (vegetable fats)

types of hydrogenated fat: for general cooking

A

all purpose shortening

116
Q

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

A

superglycerinated

117
Q

oils and fats: market forms (vegetable fats)

a mixture of vegetable oils with or without pork lard

A

lard substitute

118
Q

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

A

margarine

119
Q

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

A

vegetable oils

120
Q

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

A

salad oils

121
Q

the ability of oils to remain clear and liquid at low temp

A

winterized

122
Q

table fats example

A

butter and margarine

123
Q

cooking oil example (for frying)

A

coconut oil, peanut oil, corn oil

124
Q

shortening for baked flour products

A

plastic fats

125
Q

temperature at which fat becomes an oil; determine by the strength of bonding forces between fatty acids within the crystal

A

melting point

126
Q

remains cyrystalline or solid at room temperature

requires more heat to melt

high boiling point

A

high melting point

127
Q

requires less heat to melt

liquid at room temperature

low boiling point

A

low melting point

128
Q

factors influencing melting point: degree of saturation

highly saturated

A

high melting point

129
Q

factors influencing melting point: degree of saturation

unsaturated

A

low melting point

130
Q

factors influencing melting point: size of crystals

large

A

low melting point

131
Q

factors influencing melting point: size of crystals

small

A

high melting point

132
Q

pure fat chilled to remove solid portions

remains liquid even at refrigeration

has low melting point

ex: olive oil, rice bran oil

A

winterized

133
Q

addition of H+ at unsaturated points

A

high melting point

134
Q

ability of oil to retain shape, a property of solid fats

A

plasticity

135
Q

fat with wide plastic range is desirable for _____

ex: hydrogenated fats

A

creaming

136
Q

fat with narrow plastic range is used as _____

ex: butter

A

table fat

137
Q

fats with wide plastic range contains fatty acids with _____ melting point

A

low

138
Q

the temperature at which fat becomes overheated; depends on free glycerol content

A

smoke point

139
Q

when fats get overheated, dehydration and decomposition of glycerol to _____, irritating to mucus membrane and imparts an undesirable flavor

A

acrolein

140
Q

fats with high smoke point are desirable, especially for

A

frying

141
Q

factors that lower smoke point (3)

A

-repeated heating
-using a wide diameter pan
-presence of food particles in the fat

142
Q

spoilage of fats

A

rancidity

143
Q

type of rancidity

due to the hydrolysis of triglycerides that liberates free fatty acids (saturated fatty acids) and glycerol

A

hydrolytic

144
Q

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

A

oxidative

145
Q

hydrolytic rancidity can be prevented by processing with _____ to destroy the lipase or by storing in cold storage to inactivate the enzyme

A

heat

146
Q

oxidative rancidity can is prevented by adding _____ antioxidants, storing away from light or in cool storage, and eliminating contact with metal

A

antioxidants

147
Q

use of fats in cooking

fats are good conductors of heat and are able to brown foods

A

frying

148
Q

fats for frying are used with _____ to allow use of high cooking temp and shorten cooking time, thus less fat absorption

A

high smoke point

149
Q

this type of dry cooking method uses less fat

A

stir frying/sauteing

150
Q

ability to produce tenderness in flour mixtures by water proofing flour particles, preventing coalescing of gluten particles

A

shortening

151
Q

dispersions of the suspension type, consisting of 2 liquids that are immiscible with each other

ex: french dressing and mayonnaise

A

emulsions

152
Q

types of salad dressing

french dressing

A

temporary emulsion

153
Q

types of salad dressing

a permanent emulsion

A

mayonnaise

154
Q

types of salad dressing

contains starch

A

cooked salad dressing

155
Q

preparing mayonnaise

proportion of acid and oil

A

1/2 to 1 cup oil: 2T acid: 1 egg yolk

156
Q

reforming a broken mayonnaise

A

-add new egg yolk or add the broken emulsion to it
-1T water
-1T vinegar

157
Q

as in larding for mechado and other meat dishes

A

tenderizing and flaming

158
Q

deterioration of fats and oils is due to _____ and _____ of odors

A

oxidation; absorption

159
Q

are the seeds of cultivated plants of the grass family used for food

A

cereals

160
Q

structure of grains

has no value as food

A

seed coat or hull

161
Q

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

A

bran

FFSS (17 decks)

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