Chapter 8 after the midterm 2 Flashcards

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1
Q

In what products yeasts are applied

A

Breads,alcoholic beverages and vinegars

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2
Q

What strain of yeasts is used usually in industry

A

Saccharomyces cerevisiae

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3
Q

Food sources for Saccharomyces cerevisiae

A

Sugar is its main source of energy

It also feeds on honey, molasses, or corn syrup

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4
Q

In some breads ___ yeasts are used for more quick process

A

Quick-rising

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5
Q

How each step of bread making influences yeasts?

A

Warm liquid activates yeast

Mixing distributes yeast evenly

Kneading the dough develops the gluten

Proofing allows the yeast to produce enzymes that break down sugars,
releasing alcohol and carbon dioxide
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6
Q

Why dough rises in bread

A


carbon dioxide becomes trapped in pockets throughout the dough, gluten
stretches, and the dough rises

the dough continues to rise during baking and a crust forms

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7
Q

Ingredients for bread

A

Flour,yeast, salt, and water

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8
Q

Wine is

A

Wine is the fermented juice of plant products such as grapes, honey,
various fruits and dandelions

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9
Q

what is added to wine to inhibit unwanted microbe growth

A

Sulfur dioxide (SO 2 ) or potassium metabisulfite

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10
Q

Where juices are held and for how long for wine

A

Juices are held in anaerobic conditions for up to 4 weeks in oak barrels or
stainless steel tanks

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11
Q

When wine fermentation is complete

A

Wine fermentation is complete when bubbling from CO 2 production
stops

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12
Q

What happens to the wine after the fermentation process

A

Wine is then aged in barrels or vats to slowly develop the characteristic
flavors

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13
Q

Beers are made from fermented __

A

Barley

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14
Q

Bourbon is made from

A

Corn

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15
Q

Rum is made from

A

Sugar cane or molasses

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16
Q

Brandy is

A

Distilled wine

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17
Q

What are the liqueurs and cordials

A

and cordials have a brandy base with sugar and flavorings

added

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18
Q

Cointreau is produced by mixing orange peels with alcohol produced
from fermented beets, hence; it is classified as ……

A

Liqueur

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19
Q

by products of lactic acid fermentation

A

Main product: lactic acid
By-products:acetic acid, formic acid, and carbon
dioxide

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20
Q

Sauerkraut is the result of

A

Sauerkraut results from the lactic acid fermentation of cabbage
submerged in brine , a salt and water solution

21
Q

Why salt and brine is needed in sauerkraut

A

The salt controls water activity and pulls water with dissolved sugar and
nutrients to the surface

Bacteria feed on the sugar and release carbon dioxide and lactic acid into
the brine

22
Q

Cucumbers are turned into pickles by

A

heating them in a spiced vinegar solution, refrigerating in an acid brine, or
fermenting them with lactic acid bacteria

23
Q

Commercial pickling involves : bacteria, solution

A

washing the cucumbers in a chlorine solution

placing them in a brine with a pure culture of Lactobacillus added

24
Q

What product is similar to pickling cucumbers

A

Olives

25
Q

What is the difference between production of olives and pickles

A

except olives are washed in a lye solution to remove bitter flavor
compounds

Lactic acid neutralizes any lye remaining and sugar is added to start
the fermentation process

26
Q

the difference between green and black olives

A

Green or Spanish olives are picked before being ripe , then cured, pitted,
and stuffed with pimento

Black or ripe olives are picked at a riper stage

27
Q

In what meat production lactic acid is used , the role of acid, what prevents spoilage

A

Lactic acid fermentation is used to make dry and semidry sausages

Increased acid tenderizes the meat and adds a tart flavor

Fermentation, smoking, and drying prevent spoilage

Sugar provides food for lactic acid, and spices and salt add desired flavor

28
Q

Cultured dairy products include

A

sour cream, yogurt, and buttermilk

29
Q

Who is the fastest lactic acid producers and what does it allow milk to do

A

Streptococci

acidify quickly, thus reducing prep time and contamination risk

30
Q

Purpose of Leuconostoc and Lactobacilli added to fermentation of milk products

A

produce the desired flavors

31
Q

What is done to milk prior the fermentation

A

pasteurized and bacteria is added

32
Q

What happens to milk when bacteria are added

A


The action of bacteria on lactose forms lactic acid, which denatures the
proteins and causes them to coagulate

Texture is also affected by temperature, pH, fermentation time, and added
enzymes used

33
Q

How fermentation is stopped in milk products

A

cooling

34
Q

When and what is added to convert milk to curds

A

Milk is pasteurized, then rennin and lactic acid bacteria are added to
form curds

35
Q

How cheese is formed from curds

A

Curds are cut into small cubes and heated to help the whey separate from
casein

Whey is drained off and collected for use as an additive in other processed
foods

Curds are rinsed and salted

36
Q

difference in cottage cheese making and aged cheese

A

mixed with cream to make cottage cheese

put in presses to squeeze out excess moisture for making aged cheese

37
Q

what is done to cheese during aging

A

Cheese is wrapped in the wax and placed in the curing room

38
Q

Sharpness of cheese refers to and develops when

A

refers to the strength of flavor and aroma

Sharpness develops as cheese ages

39
Q

Cheeses that are longer tend to

A

have firmer consistency

have more crumbly textures

melt into sauces more readily
40
Q

Mold are used to create

A

antibiotics, flavor compounds, and enzymes

41
Q

In what food products molds are used

A

soy sauce , a fermented mix of soybeans and wheat

tempeh , a soybean cake of cooked, mashed soybeans pressed into blocks,
inoculated with Rhizopus molds , and wrapped in banana leaves

42
Q

Bacteria in tempeh

A

Rhizopus molds , and wrapped in banana leaves

43
Q

What does it mean that cheese,soy sauce and sourdough is a two-step fermentation

A

Cheese, soy sauce, and sourdough bread require lactic acid
fermentation plus other microbes in a second step:

For cheese, lactic acid is needed to form the product, then microbes develop
the flavors and textures

For sourdough bread, lactic acid ferments the yeast starter, then yeast
fermentation proceeds

44
Q

What fermentation follows yeast fermentation in two-step fermentation

A

acetic acid

45
Q

explain how yeast fermentation is changed to acetic fermentation

A


Yeast release alcohol as they break down sugars, then acetic acid
fermentation begins

Acetobacter bacteria feed on the alcohol and release acetic acid

46
Q

What product is produced by acetic acid fermentation

A

Vinegar

produces candied citron from citron lemons for use in baked goods

turns cacao beans into chocolate

47
Q

Benefits of fermentation

A

Microbes help preserve some foods

Milk keeps for about a week under refrigeration

Cheese can keep for months when properly stored

Fermentation offers a wider range of food options

48
Q

What nutrients are higher in cheese than milk

A

Fat and Ca

49
Q

Pickling increases ___( nutrient content)

A

Sodium content