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Food > Chapter 5 > Flashcards

Chapter 5 Flashcards

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Gourmet Food flashcards
1
Q

Define protein

A

one of the man nutrients needed by the body to repair and build cells, produce enzymes, and hormones and which can be used as a source of energy

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2
Q

fibrous proteins

A

are found in the muscle fibres found in the products made from flour that contain the protein gluten

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3
Q

globular proteins

A

are found in eggs, milk dairy products, enzymes

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4
Q

denaturation

A

occurs when the helix structure of the protein breaks apart and the bonds holding the helix shape are broken and separate and unravel

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5
Q

coagulation

A

it occurs when denatured proteins separate from other nutrients and solidify

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6
Q

structure of a protein is altered by

A
  • application of heat
  • mechanical action
  • the presence of acids or salt
  • enzymic action
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7
Q

factors affecting denaturation or coagulation

A 
temperature 
acids pH
agitation 
enzymes 
salt
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8
Q

aeration

A

process of adding air to a substance

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9
Q

aeration if affected by the following

A
  • temperature
  • acids
  • agitation
  • addition of further ingredients
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10
Q

gluten

A

is a type of protein found in wheat

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11
Q

factors that affects gluten

A
  • agitation
  • presence of fats
  • sugar
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12
Q

protein browning techniques

A
  • oxidation
  • application of heat
  • maillard reaction
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13
Q

oxidation

A

myoglobin and hemoglobin are the proteins that give meat the red colour . When myoglobin is exposed in air it creates oxymyoglobin, which then forms into metmyoglobin.

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14
Q

application of heat (non-enzymic browning)

A

when myoglobin is heated it denatures and changes colour from red to grey

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15
Q

maillard reaction

A

takes place when dry heat is applied to food that contains both protein and sugar.

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16
Q

Carbohydrates

A

main nutrient needed in the body, providing energy and fibre

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17
Q

Gelatinisation

A

starch can thicken mixtures by absorbing liquid in the presence of heat

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18
Q

factors affecting gelatinisation

A
  • temperature
  • agitation
  • impact of other ingredients and pH
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19
Q

dextrinisation

A

is defined as the process in which starch breaks down into dextrins.

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20
Q

pectin

A

is a polysaccharide found in the liquid extract of many fleshy fruits.

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21
Q

crystallisation

A

is a functional property of sugar related to its ability to dissolve and reform crystals.

22
Q

what are the 3 types of disaccharides

A

sucrose, lactose, and maltose

23
Q

factors affecting crystallisation

A
  • temperature
  • Ph
  • agitation
  • the presence of other ingredients
24
Q

lipids

A

include all fats and oils, undergoes emulsification and aeration.

25
Q

emulsification

A

an emulsion is a stable combination of oil and water. Emulsification is the process that produces an emulsion

26
Q

aeration

A

occurs when air is added to the mixture

27
Q

factors affecting emulsification

A
  • temperature
  • agitation
  • addition of salt
28
Q

foams

A

are formed when air is whipped or beaten into a liquid

29
Q

enzymic oxidation can be prevented with

A
  • packaging the food to eliminate as much air as possible
  • coating food with an acid, such as lemon juice to denature enzymes
  • coating food with an antioxidant such as citrus juices and pineapple juices
30
Q

good health

A

a state of complete physical, mental and social well being and not merely the absence of disease and infirmity

31
Q

health is affected by

A
  • nutrition including alcohol intake
  • self care behaviour
  • physical and social functioning
  • level of social support
  • amount and regularity
  • balance between stress and relaxation
  • socioeconomic status
32
Q

malnutrition

A

occurs when one or more nutrients are not supplied to the body in the correct amounts. This can cause overnutrition, and undernutrition

33
Q

overnutrition

A

when the diet contains too much of one or more nutrients. Result of energy imbalance that causes weight gain, when the energy intake is too high in comparison to energy expenditure

34
Q

undernutrition

A

when the diet contains too little of one or more nutrients. Inadequate intake is due to poverty or health issues.

35
Q

causes of obesity

A
  • hormones
  • heredity
  • activity level
  • psychological factors
  • environmental factors
36
Q

inadequate intake of fibre causes

A

defaecation (faceas go hard)

37
Q

Diabetes

A

is a condition in which the body is unable to control the level of glucose in the blood.

38
Q

Type 2 diabetes

A

the pancreas does not produce enough insulin for normal control of the blood glucose level. This may be because the body becomes insulin resistant.

39
Q

functional foods

A

are foods that have health benefits beyond those provided by basic nutrients in the food. This may be naturally occurring or added during manufacture

40
Q

Nutritionally modfied foods

A

are foods that have been altered in some way to improve their nutritional characteristics by adding or removing particular components.

41
Q

functional foods can be categorised into 3 categories

A

1- foods that naturally contain beneficial substances other than the essential food nutrients. Such substances include dietary fibre and phytochemicals such as antioxidants

42
Q

2 categories of fibre

A

soluble fibre- is the type that dissolves into a gel in the gut it increases the feeling of fullness.
insoluble fibre- is the type often called roughage that remains mostly uncharged. Main promoter of movement through the gut processing cells from damage.

43
Q

omega 3

A

refers to chemical structure of the fatty acids indicating that they are unsaturated

44
Q

fortified foods

A

when manufacturers add more of the same vitamins and minerals to these foods

45
Q

who is responsible for promotion of good health

A
  • government policies and initiatives
  • the food industry
  • non government organisations and community groupsn
46
Q

adverse reactions

A

when people react to food that people are usually tolerant to.

47
Q

food allergies

A

occurs when the body’s immune system responds to a specific food protein and incorrectly identifies the allergen as a dangerous foreign protein

48
Q

food standards code

A

requires food companies to list all ingredients in a food product or used in processing and there is mandatory labelling of the most common allergies

49
Q

coeliac disease

A

is the condition in which gluten damages the lining of the small intestine

50
Q

food intolernaces

A

are an individual’s response to a specific chemical or combination of chemicals

51
Q

flavour in food comes from food chemicals these include:

A

1- salicylates (found in all plant foods)
2- amines (produced when food is aged, fermented or breaks down)
3- glutamate (one of the amino acids, found in plants or animals)

52
Q

elimination diet

A

allows only a narrow selection of foods to be consumed that is those food that do not contain high levels of any substances

Food (5 decks)

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