Chapter 4: Food Science Flashcards
Can be defined as a measure of this molecular activity
Temperature
Foods are composed of:
Proteins
Fats
Carbohydrates
Water
Foods are composed of these small amounts:
Minerals
Vitamins
Pigments
Flavor elements
Examples are starches and sugars
Carbohydrates
Two most important changes in carbohydrates caused by heat
Caramelization and Gelatinization
The browning of sugars
Caramelization
Occurs when starches absorb water and swell
Gelatinization
A group of complex substances that give structure and firmness to plants
Fiber
A form of energy associated with the motion of atoms or molecules
Heat
Form solid network of bonds and become firm
Coagulation
Occurs when proteins are heated to about 310*F
Maillard Reaction
Special proteins that are present in meats
Connective Tissues
Important as cooking mediums, as for frying.
Fats
The temperature at which fats detonate rapidly and begin to smoke
Smoke point
A uniform mixture of two substances that are normally unmixable
Emulsion
When heat moves directly from one item to something touching it
Conduction
Occurs when heat is spread by the nonevent of air, stream, or liquid. Process that carries heat from heat source to food.
Convection
Two kinds of convections:
Natural
Mechanical
Occurs when energy is transferred by waves from a source to the food
Radiation
It is the most familiar example of infrared cooking
Broiling
The friction this agitation causes creates heat, which cooks the food
Microwave
Those in which the heat is conducted to the food product by water or water-based liquids
Moist-heat methods
Those in which the heat is conducted by hot air, hot metal, radiation, or hot fat
Dry-heat methods
To cook in a liquid that is bubbling rapidly and greatly agitated
Boil
To cook in a liquid that is bubbling gently at a temperature of about 185°F 205°F
Simmer
To cook in a liquid, usually a small amount, that is hot but not actually bubbling
Poach
To cook an item partially and briefly, usually in water
Blanch
To cook foods by exposing them directly to steam
Steam
Refers to cooking an item tightly wrapped in parchment paper
Cooking en papillote
To cook covered in a small amount of liquid, usually after preliminary Browning
Braise
To cook foods by surrounding them with hot, dry air, usually in an oven
Bake or Roast
To cook with dry heat created by the burning of hardwood or by the hot coals of this wood
Barbecue
A procedure done in a closed container, using woodchips to make smoke
Pan Smoking
To cook with radiant heat from above
Broiling
Done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element
Grilling
Done on a solid cooking surface called a griddle
Griddling
Like Griddling except it is done in a sauté pan or skillet instead of a griddle surface
Pan-broiling
To cook quickly in the small amount of fat
Sauté
To cook in a moderate amount of fat in a pan over moderate heat
Pan-fry
To cook a food submerge in hot fat
Deep-fry
French for “under vacuum”
Sous vide
The manipulation of food ingredients in new ways by the use of technology
Molecular gastronomy
It is used to describe any group that pushes the boundaries of a discipline beyond what is considered normal
Avant-garde cuisine
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
Molecular gastronomy
The most important flavors of a given preparation are those of its main ingredients
Primary flavor
Support and enhance the primary flavors of the main ingredients
Supporting flavors
Enhancing the natural flavor of a food without significantly changing its flavor
Seasoning
Adding a new flavor to a food, thus changing or modifying the original flavor
Flavoring
Most flavors are like this which means they evaporator when heated
Volatile
The leaves of certain plants that usually grow in temperate climates
Herbs
The bods, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates
Spices
