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2nd Sem - HRM1 > Chapter 4: Food Science > Flashcards

Chapter 4: Food Science Flashcards

1
Q

Can be defined as a measure of this molecular activity

A

Temperature

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2
Q

Foods are composed of:

A

Proteins
Fats
Carbohydrates
Water

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3
Q

Foods are composed of these small amounts:

A

Minerals
Vitamins
Pigments
Flavor elements

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4
Q

Examples are starches and sugars

A

Carbohydrates

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5
Q

Two most important changes in carbohydrates caused by heat

A

Caramelization and Gelatinization

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6
Q

The browning of sugars

A

Caramelization

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7
Q

Occurs when starches absorb water and swell

A

Gelatinization

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8
Q

A group of complex substances that give structure and firmness to plants

A

Fiber

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9
Q

A form of energy associated with the motion of atoms or molecules

A

Heat

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10
Q

Form solid network of bonds and become firm

A

Coagulation

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11
Q

Occurs when proteins are heated to about 310*F

A

Maillard Reaction

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12
Q

Special proteins that are present in meats

A

Connective Tissues

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13
Q

Important as cooking mediums, as for frying.

A

Fats

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14
Q

The temperature at which fats detonate rapidly and begin to smoke

A

Smoke point

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15
Q

A uniform mixture of two substances that are normally unmixable

A

Emulsion

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16
Q

When heat moves directly from one item to something touching it

A

Conduction

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17
Q

Occurs when heat is spread by the nonevent of air, stream, or liquid. Process that carries heat from heat source to food.

A

Convection

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18
Q

Two kinds of convections:

A

Natural

Mechanical

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19
Q

Occurs when energy is transferred by waves from a source to the food

A

Radiation

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20
Q

It is the most familiar example of infrared cooking

A

Broiling

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21
Q

The friction this agitation causes creates heat, which cooks the food

A

Microwave

22
Q

Those in which the heat is conducted to the food product by water or water-based liquids

A

Moist-heat methods

23
Q

Those in which the heat is conducted by hot air, hot metal, radiation, or hot fat

A

Dry-heat methods

24
Q

To cook in a liquid that is bubbling rapidly and greatly agitated

A

Boil

25
Q

To cook in a liquid that is bubbling gently at a temperature of about 185°F 205°F

A

Simmer

26
Q

To cook in a liquid, usually a small amount, that is hot but not actually bubbling

A

Poach

27
Q

To cook an item partially and briefly, usually in water

A

Blanch

28
Q

To cook foods by exposing them directly to steam

A

Steam

29
Q

Refers to cooking an item tightly wrapped in parchment paper

A

Cooking en papillote

30
Q

To cook covered in a small amount of liquid, usually after preliminary Browning

A

Braise

31
Q

To cook foods by surrounding them with hot, dry air, usually in an oven

A

Bake or Roast

32
Q

To cook with dry heat created by the burning of hardwood or by the hot coals of this wood

A

Barbecue

33
Q

A procedure done in a closed container, using woodchips to make smoke

A

Pan Smoking

34
Q

To cook with radiant heat from above

A

Broiling

35
Q

Done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element

A

Grilling

36
Q

Done on a solid cooking surface called a griddle

A

Griddling

37
Q

Like Griddling except it is done in a sauté pan or skillet instead of a griddle surface

A

Pan-broiling

38
Q

To cook quickly in the small amount of fat

A

Sauté

39
Q

To cook in a moderate amount of fat in a pan over moderate heat

A

Pan-fry

40
Q

To cook a food submerge in hot fat

A

Deep-fry

41
Q

French for “under vacuum”

A

Sous vide

42
Q

The manipulation of food ingredients in new ways by the use of technology

A

Molecular gastronomy

43
Q

It is used to describe any group that pushes the boundaries of a discipline beyond what is considered normal

A

Avant-garde cuisine

44
Q

It is also known as the selective use of technology and nonstandard ingredients to help enhance the flavors, aromas, appearance, and textures of natural foods

A

Molecular gastronomy

45
Q

The most important flavors of a given preparation are those of its main ingredients

A

Primary flavor

46
Q

Support and enhance the primary flavors of the main ingredients

A

Supporting flavors

47
Q

Enhancing the natural flavor of a food without significantly changing its flavor

A

Seasoning

48
Q

Adding a new flavor to a food, thus changing or modifying the original flavor

A

Flavoring

49
Q

Most flavors are like this which means they evaporator when heated

A

Volatile

50
Q

The leaves of certain plants that usually grow in temperate climates

A

Herbs

51
Q

The bods, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates

A

Spices

2nd Sem - HRM1 (12 decks)

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