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FFSS > Chapter 1: Basic Foods (7) > Flashcards

Chapter 1: Basic Foods (7) Flashcards

1
Q

beer market forms

dark beer strongly flavored with malt and hops

A

stout ale

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2
Q

beer market forms

pale, light, and effervescent beer made from bottom yeast fermentation

has lower alcoholic content than beer

A

lager beer

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3
Q

beer market forms

dark-colored beer

A

cerveza negra

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4
Q

beer market forms

dark, sweet beer

A

porter

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5
Q

types of alcoholic bev

comes from the fermentation and distillation of grains, sugar cane, or fruits

A

distilled liquor or spirit

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6
Q

examples of liquor

distilled liquor from fermented juice of grapes or sometimes of apples, peaches, or plums

alcohol content: 30-40%

A

brandy

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7
Q

examples of liquor

brandy distilled from wine and derives its name from cognac, a district in france

A

cognac

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8
Q

examples of liquor

colorless spirited distilled from grains

alcohol content: 40-45%

similar to vodka except that its flavor comes from added essential oils rather than from products of fermentation

A

gin

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9
Q

examples of liquor

distilled spirits from fermented sugar cane, juice, syrup, or molasses

character varies in color

A

rum

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10
Q

examples of liquor

virtually flavorless, colorless russian liquor from wheat, rye, or potatoes

A

vodka

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11
Q

examples of liquor

mexican spirit from the agave cactus

A

tequila

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12
Q

examples of liquor

distilled product from cereal mash and sugar, and fermented by special distiller’s yeast then aged in oak barrels until the flavor is mellow and smooth

A

whisky

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13
Q

kinds of whisky

distilled from fermented grain mostly from large amount of corn sometimes with malt and rye

milder than scotch

A

bourbon

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14
Q

kinds of whisky

made from rye, sometimes barley malt

not quite as elegant as bourbon

A

rye

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15
Q

types of alcoholic bev

a beverage with spirits, flavoring, and sugar

A

cordials/liquers

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16
Q

philippine alcoholic beverages

fermented drink from sugar cane

very popular among the ilocanos in northern regions

A

basi

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17
Q

type of basi

sweet wine

A

basing babae

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18
Q

type of basi

dry wine

A

basing lalake

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19
Q

philippine alcoholic beverages

sweet, fermented coconut sap obtained by tapping the young, flowering spathe of the coconut palm

A

tuba

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20
Q

philippine alcoholic beverages

distilled drink from tuba

alcohol content is higher than tuba

common in southern luzon

A

lambanog

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21
Q

philippine alcoholic beverages

rice wine in common in the cordillera region

A

tapuy

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22
Q

beverage with spirit as a base plus another ingredient (ex: water, ice cream)

A

mixed drinks

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23
Q

mixed drinks

cocktails made of tequila, lime juice, and an orange-flavored liqueur

traditionally served in a glass with rim dipped in lime juice and coated with salt

A

margarita

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24
Q

mixed drinks

cocktail of tomato juice, vodka, spices, seasonings, and sometimes lemon juice

served over ice with a celery stalk swizzler stick

A

bloody mary

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25
Q

mixed drinks

cocktail made of orange juice, tequila, grenadine, and lime juice

garnished with a lime slice

A

tequila sunrise

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26
Q

mixed drinks

cocktail made of light rum, coconut cream, and pineapple juice

garnished with pineapple wedge or maraschino cherry

A

piña colada

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27
Q

mixed drinks

cocktail made of orange juice and vodka

garnished with orange slice

A

screwdriver

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28
Q

mixed drinks

cocktail made of gin and dry vermouth, served straight up on the rocks

garnished with an olive or lemon twist

A

martini

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29
Q

mixed drinks

cocktail made of bourbon or blended whiskey, sweet vermouth, and bitters

garnished with maraschino cherry and served chilled in a cocktail glass

A

manhattan

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30
Q

mixed drinks

a cocktail made traditionally with rum, lime juice, and sugar; sometimes pureed fruit (ex: strawberry or bananas) are blended into the mix

A

daiquiri

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31
Q

mixed drinks

cocktail made of one shot each of tequila, vodka, gin, and rum, and mixed with a cola-flavored soda

served over ice in a collins glass

A

long island iced tea

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32
Q

mixed drinks

cocktail made or dark and light rum, curacao, lemon juice, orange juice, pineapple juice, papaya, or guava juice, orgeat juice, grenadine, and pernod

served in a collins glass with a pineapple chunk and mint sprig

A

zombie

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33
Q

mixed drinks

cocktail made of cola, rum, and lime juice

served in a collins glass and garnished with a lemon or lime wedge

A

cuba libre

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34
Q

mixed drinks

a cocktail made of gin, cherry, brandy, cointreau, benedictine, and citrus juices, served in a cocktail glass with ice and garnished with a pineapple wedge and maraschino cherry

A

singapore sling

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35
Q

are intentional additives added in small amounts to give food a distinctive color

A

food seasonings

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36
Q

a substance or mixture of substances, other than a basic foodstuff, present in a food as a result of any aspect of production, processing, storage, or packaging

A

food additive

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37
Q

substances that are added on purpose to perform specific functions

ex: food color, fortificants, emulsifiers, firming agents, preservatives

A

intentional additives

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38
Q

common food seasonings

pungent or aromatic natural products of vegetable origin

different parts of the plant are used:
bark: cinnamon
buds and flowers: saffron, clove
seeds: peppercorn, nutmeg
roots: ginger and turmeric

A

spices

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39
Q

common food seasonings

flowering plants whose stem above the ground does not become woody

dried leaves are used as flavoring

others are used fresh like tanglad or lemon grass, pandan, and mint

A

herbs

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40
Q

common food seasonings

most common food seasoning

available as rock or solar salt, fine-grained table salt, or iodized salt

may be combined with other seasonings to make onion salt, garlic salt, and celery salt, among others

A

salt

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41
Q

common food seasonings

combinations of different spices and herb blends that provide interesting variations

ex: chili seasonings, chili powder, and curry powder

A

condiments

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42
Q

common food seasonings

used as food sesonings

A

sauces

43
Q

type of sauce

salted and fermented shrimps or alamang; small fish like dilis; tiny shell fish or sise; or eggs of fish like banak, carpa, and kanduli

also residue of patis making

A

bagoong

44
Q

type of sauce

a combination of sugar, vinegar, banana puree, and spices

usually served as accompaniment for meat and fish dishes

A

banana catsup

45
Q

type of sauce

tomato puree instead of banana

A

catsup

46
Q

type of sauce

an extremely hot seasoning made from chili or cayenne pepper

A

cayenne sauce

47
Q

type of sauce

similar to catsup but has more cayenne and garlic

A

chili sauce

48
Q

type of sauce

a condiment made by cooking bagoong and water for half an hour, allowing it to stand; sediment is _____

A

heko

49
Q

type of sauce

a clear amber sauce made from fish (often with dilis, galunggong, or tamban) and fermented until a protein hydrolysate is formed

the supernatant is called _____, while the residue is called _____

A

patis; bagoong

50
Q

type of sauce

brown, salty sauce used on dishes such as chopsuey or as a constituent of other sauces

made from fermented soy beans

A

soy sauce or toyo

51
Q

type of sauce

produce made by the action of acetic acid bacteria on a dilute solution of ethyl alcohol coming from the fermentation of sugary and starchy foods

can be made by diluting food grade or glacial acetic acid with water and coloring it with caramel

A

vinegar

52
Q

type of sauce

liver sauce with brown sugar, biscocho (ground toasted bread), vinegar, ground pepper, and other seasoning, taken with the main food (lechon or roast pig)

A

lechon sauce

53
Q

type of sauce

a thin, dark, pungent seasoning sauce primarily used with meat and contains garlic, soy sauce, vinegar, onions, and spices

originated from worcesterhsire, england

A

worcestershire sauce

54
Q

type of sauce

very hot, red-colored sauce made from chili pepper, vinegar, and salt

used in flavoring meat sauces, salads, oysters, and other dishes

A

tabasco sauce

55
Q

aromatic oils or essences

ex: vanilla, almond extract, lemon extract

A

flavoring extracts

56
Q

emphasize or accent the natural flavor of other foods

A

flavor potentiators or enhancers

57
Q

popularly called vetsin; derived from wheat or corn protein or fermented sugarcane, and used to enhance the flavor of meat, fish, and vegetables

A

monosodium glutamate (msg)

58
Q

formed from nucleic acids

used to enhance the flavor of soups, sauces, and gravies

also give body and smoothness to foods

A

nucleotides

59
Q

used to improve and modify the color of foods

A

food colors

60
Q

include turmeric, annatto, paprika, tomato sauce, and saffrom

A

natural colors

61
Q

are either water- or fat-soluble dyes

A

synthetic colors

62
Q

red food coloring that is banned for use by Food and Drug Administration

A

rhodamine

63
Q

principles in the use of food seasonings

amount of coarse sat in a recipe is substituted with _____ should be lessened

A

fine salt

64
Q

principles in the use of food seasonings

spices and herbs should enhance not overpower

_____ tsp of dried herb or spice is enough for 4 servings

A

1/4 tsp

65
Q

this type of spices keep longer than ground spices

A

whole spices

66
Q

tomato sauce is

A

seasoned

67
Q

tomato puree is

A

unseasoned

68
Q

tomato paste is seasoned with

A

salt

69
Q

2 main groups of carbohydrates

A

sugar and polysaccharides

70
Q

proteins are organic compounds composed of amino acids linked by

A

peptide bonds

71
Q

amino acids that the body can produce but not enough to meet the amount needed by the body

A

essential amino acids

72
Q

amino acids that the body can produce enough to meet the needs of the body

A

non-essential amino acids

73
Q

protein structure

covalently-bonded backbone chain of protein

foundation of the protein molecule

A

primary

74
Q

protein structure

extended long-chain primary proteins where energy level required to maintain is reduced due to their coiled a-helical configuration

A

secondary

75
Q

protein structure

distorted convulsions of the helical configuration of a protein

form in which many proteins occur in nature and which is held by secondary bonding forces

A

tertiary

76
Q

those with molecular weights exceeding 50,000 and may have more than 1 peptide chain associated

ex: denatured proteins

A

quartenary

77
Q

inorganic substances collectively called as ash

A

minerals

78
Q

useful application of enzymes in food

proteolytic enzymes like bromelin from pineapple and papain from papaya

A

meat tenderizers

79
Q

partly responsible for the aroma of fruits and some root crops like ginger

can pass from liquid to gas during heating or cooking

A

volatile acids

80
Q

most volatile

A

formic acid

81
Q

least volatile

A

caproic acid

82
Q

those that does not change to vapor state even with heating, however dissociated in water

sourness can be tested after the cooking process

also shown by change in pH of the water (lower pH) used in cooking

ex: citric, oxalic, succinic, fumaric, malic acid

A

non-volatile acids

83
Q

a non-enzymatic browning reaction associated with sugar undergoing heating

prolonged heating above 160C (320F) results in a dark brown, high viscous syrup with distinctive color and taste

A

caramelization

84
Q

a non-enzymatic browning reaction between the free aldehyde group in the sugar molecule and the amino group in protein

A

maillard reaction

85
Q

biochemical reactions involving enzymes

mediated by catalase and phenolase or polyphenolase

needs oxygen either from the air or from intercellular spaces

A

enzymatic

86
Q

combinations of dispersed particles scatters throughout a dispersion medium, resulting in homogenous or heterogenous mixtures

A

dispersion

87
Q

types of dispersions (3)

A

true solution, colloidal dispersion, and suspension

88
Q

a homogenous mixture that looks transparent, exhibits high osmotic pressure and consists of very small particles invisible under an ultramicroscope

dispersed phase can no longer be identified in the dispersing medium

ex: sugar + water, diluted fruit juice, carbonated beverages, salt + water, clear soups

A

true solution

89
Q

2 phased systems in which the particles are visible in an ultramicroscope

do not have osmotic pressure

form gels but do not separate on standing

filter cannot be used, particles do not settle over time

ex: jam, ice cream, mayonnaise

A

colloids

90
Q

a liquid gel

dispersed phase is solid, dispersing medium is liquid

ex: hot gelatin before it sets, dilute starch in hot water

A

sol

91
Q

solidified sol like custards, gelatin, and jellies

A

gel

92
Q

liquid dispersed in another liquid with which it is immiscible

ex: oil in water, water in oil, raw egg and mayonnaise, butter, whipping cream

A

emulsion

93
Q

mixtures that may separate on standing and will not gel

consists of large particles scattered in the liquid

rarely occur in food

ex: raw starch in cold water

A

suspensions

94
Q

direct transfer of heat via metals or any heat-conducting materials containing the food

ex: waffles in an electric waffle maker, steak on a hot plate

A

conduction

95
Q

material that has the highest rate of conductivity

A

copper

96
Q

the transfer of thermal energy from electricity, gas, or solid fuel to the vapor molecules of the air that heat the food or the utensil it comes in contact

ex: baking in an oven, siopao in steamer

A

convection

97
Q

transfer of heat from a red coil of the griller, toaster, or stove to the food

ex: toasting bread, broiling on an electric range, lechon in a spit

A

radiation

98
Q

pH of gel formation in jellies

A

pH 3.2

99
Q

pH of dough with a food volume and texture

A

pH 5

100
Q

these types of food are pasteurized

A

acidic foods

101
Q

these type of food are sterilized

A

basic foods

102
Q

effect of heat

in protein, heat causes _____ and _____ of proteins in food

ex: meat, fish, eggs, and poultry

A

coagulation and denaturation

103
Q

effect of heat

overheating of fats results in the formation of _____ that is the characteristic flavor of burnt oil

A

acrolein

104
Q

sucrose added to water raises boiling point to

A

160C

FFSS (17 decks)

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