Domain 1 Flashcards
Osmosis
Diffusion of water molecules across semi permeable membrane
Diffusion
Movement of molecules from area of higher concentration to lower
What pigment does not change color in acid/base?
carotenoid
List carbs in order of decreasing sweetness
Fructose, sucrose, glucose, sorbitol
Gelatin lack what AA, low is what AA
Lacks- Tryptophan
Low- Methionine, Lysine
changes liquid into elastic solid
keeps crystals small by interfering
10 can
13 cups in #10 can
6 #10cans per case
Best flour to use when making cakes
All-purpose flour
Modified starch
stabilizes food product
add to frozen gravy to prevent separation when thawing
Irreversible reaction
pyruvic acid into acetyl coA
Vit/Min needed for metab of CHO
Niacin, Riboflavin, Thiamine
Chromium, Zinc
Glycolysis
Catabolism of carb
End product of aerobic glycolysis
Pyruvic acid
End product of anaerobic glycolysis
Lactate
Formula for producing active form of Vit D
7-dehydrocholesterol to cholecalciferol
What hormone regulates calcium levels?
parathyroid
explain collagen metab
what vit is required
proline->hydroxyproline->collagen
ascorbic acid
biotin is coenzyme in the synthesis of
fatty acids
food iron —> absorbable form in the body
ferric iron—> ferrous iron
cholecystokinin causes _______
contraction of the gallbladder
lactase is produced where
small intestine
what conversion requires glucose-6-phosphatase
liver glycogen into glucose
what vitamin acts as a coenzyme in transamination/
increase if protein intake increases
pyridoxine (vitamin B6)
glucocorticoids are ____ and convert ___
adrenal hormones
convert protein in to glucose
*think steroid hormones for inflammation
best way to monitor infant’s FTT
weight for length
irreversible vitamin a deficiency
xerophthalmia
iron absorption enhanced by?
acidic chyme in the duodenum
what inhibits gluconeogenesis
insulin
vitamin A helps with?
development of tissue and skin
What gov agency inspects and grades meat?
USDA
What hormone greatly influences the BMR?
thyroxine
*controls how much energy your body uses
moist heat cooking examples
less tender cuts (bottom round, chuck, brisket)
braising, stewing, steam, simmer
cook bottom round in water for several hrs
dry heat cooking examples
for tender cuts: loin, sirloin (backbone)
sauteeing, roasting, broiling, frying, grilling
what cooking method is best for bottom round roast?
braising
continuous bread making system
dough handled without interruption from mixing ingredients to into the pan
*not dependent on length of time dough sits to rise
which bread-making method needs less rise time?
sponge
*used in commercial bakeries, need bread flour
straight dough method
pizza dough
no fermentation step
all dry and wet ingredients mixed together at once
what nutrient is added for flour enrichment
iron
coarse texture in cake is associated with?
oven temperature too high
what nutrient inhibits iron absorption
calcium
what minerals are involved in blood clotting
calcium, vitamin K
main function of glycolysis
pyruvate for the TCA cycle
how long should you wash your hands
20 seconds
baking powder ingredients
sodium bicarbonate (base) + powdered acid (cream of tartar)
leavening agent
older baking powder= more alkaline= loss of thiamine
which pasta contains eggs
noodles
how to cook cabbage?
quickly, large quantity of water, uncovered
saves vitamin C, avoids releasing unpleasant smell
high potassium foods
cantaloupe, tomato, dairy foods, strawberries, winter squash, leafy greens, nuts, beans
Cori cycle
lactic acid cycle
converts lactate into pyruvate
chlorophyll in acid vs base
acid= pheophytin, olive green
*also olive green when held on serving line
base= chlorophyllin, bright green
flavinoids in acid/base
anthocyanins
acid=red
base=blue
anthoxanthin
acid= colorless (bleaching effect)
base= yellow (onions in Al pan)
botulism found in what foods?
honey, cereal
aldosterone
steroid hormone, adrenal glands
regulates salt and water in the body
cereal enriched with?
iron
margarine has FA in this order of predominance
PUFA, MUFA, SAT
dicumarol
(depletes what, avoid what)
anticoagulant
depletes vit K
avoid spinach, grapefruit juice, green tea
if insufficient oxaloacetate acid available for TCA cycle, what occurs?
acetyl CoA from fat cant be handled properly
sources of vitamin A
liver, milk, eggs
yellow/orange/green produce- carrots, spinach, tomatoes, sweet potatoes, cantaloupe, winter squash
sorbitol
less sweet than sucrose
lower glycemic index than sucrose
Schilling test
evaluates B12 absorption
cyancobalamin
what mineral absorbed through intestine, transported with ceruloplasmin in the blood?
copper
alpha-linolenic acid
C18:3w3
omega 3
retinal function and brain development
EPA, DHA
decreases TG, little effect on total chol
linoleic acid
C18:2w6
omega 6
safflower best source
if replaces CHO= decrease LDL, increase HDL
if replace sat fat= decrease total cho (includes HDL)
soybeans lacking AA
methionine
ripening process
protopectin-> pectin (ripe) -> pectic acid (overripe)
1 dozen oranges yield
1 qt juice
Brix
brix hydrometer
%by wt of sucrose
when sweetener added to liquid of packing juice
extra light, light, heavy, extra heavy syrup
canned fruits/vegs grades
grade a= fancy (desserts, salads)
grade b= choice (processed)
grade c= standard (puddings, pies)
graded by USDA
collagen in heat
hydrolyzed to gelatin
tender
good source of thiamine
pork
main color pigment in meat
myoglobin
myoglobin + O2 -> red -> brown -> green
green= myoglobin breakdown
grades of meat
inspection is MANDATORY by USDA @ slaughter
grading is VOLUNTARY by Ag Marketing Service
prime, choice, select, standard
prime= most marbling
safe internal temps
145F pork, beef, veal, lamb, steaks, roast, fish
160F ground meat
165F turkey, chicken, duck
vinegar and meat
increases tenderness
increases water holding capacity
decreases pH
papain
proteolytic enzyme
tenderizes meat
inhibits gelation
papaya + salt
surimi
seafood analogs
egg white or starch added for desired structure
grades of eggs
AA, A, B
does not include color of shell, size
candling used to grade (pass egg in front of bright light)
size= weight per dozen; jumbo, extra large, large, medium, small, peewee
custard % sag
larger % sag= more tender gel (weaker custard)
milk
good source of Ca, Vit A, D, phosphorus, riboflavin
low in iron
80% caseine (precipitated out at phH 4.6)
whey= liquid drains from curd of clotted milk
milk pasteurization
145F for 30 min or 160F for 15 sec
destroys lipase
buttermilk
fermented milk
lactic acid bacteria added to skimmed milk
recipe: 1T vinegar/lemon juice or 1.75 tsp cream of tartar to 1 cup milk
increase baking soda if buttermilk in place of reg milk
disodium phosphate
emulsifier in blended cheeses
better for cooking- fat wont precipitate out
base added to quick-cooking cereals
particles swell faster
whole grains nutrition
thiamine, riboflavin, phosphorus,
Vit E (germ fat)
enriched with: thiamin, riboflavin, niacin, iron, folic acid
cakes
shortened cakes (layer, pound, rich)
large amount of fat, uses chem leavening
foam cake (angel, sponge, chiffon)
uses air as leavening
quick breads
leavened with steam, air, chemical leavening agents
muffins, biscuits, popovers
egg and flour
baking at high altitudes
early, fast expansion before structure stable
to correct: less baking powder, increase liquid
longer cooking time (temp of boiling water lower)
thickening ability of starches
(most effective) potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat (least)
retrogradation
stale bread, separation in gravy
high amylose (starch products), use high amylopectin (waxy products)
when starch paste cools, tries to recrystallize, forms solid/rigid gel
crystal inhibitor
acid (cream of tartar, vinegar)
fat (chocolate, milk)
proteins (egg whites, milk, gelatin)
other controls for crystal size- dissolve all sugar, cool until viscous then agitate, continuous agitation
corn syrup and crystallization
slows crystallization process
increases viscosity and chewiness
overrun
increase in volume from freezing and whipping
determined by weight; goal is 80-90%
mellorine
imitation ice cream
butterfat replaced by hydrogenated veg oil
coffee brew temp
185-203F
higher temp=more tannins, more bitter
decaff made with methylene chloride
bromelain
enzyme in pineapple
prevents gelation
inactivated by 170-180F
SMOG index
determine readability of written communication
grade level determined by average # of polysyllabic words
