Domain 1- Food Science Flashcards
0
Q
What affects the crispness/texture of fruits and vegetables?
A
Osmotic pressure within the water filled vacuoles
1
Q
Water content of vegetable replaced by concentrated salt solution
A
Diffusion
2
Q
Used to speed up ripening process of fruits during storage
A
Ethylene gas
3
Q
Why should berries and mushrooms be washed JUST before eating?
A
Because they absorb water and will turn to mush if washed too much in advance
4
Q
What type of solution prevents enzymatic oxidation (aka browning)?
A
Acidic solution
5
Q
Green fruit and vegetable pigments
A
Acid reaction= chlorophyll –> pheophytin (olive green)
Alkaline reaction= chlorophyll–> chlorophyllin (bright green)
6
Q
Yellow/Orange fruit and veg pigments
A
Carotenoids - doesnt change color in acidic or alkaline solutions
7
Q
Reddish fruit and veg pigments
A
Lycopene - antioxidant
8
Q
Red, blue, purple Fruit and veg pigments
A
Flavonoids – anthocyanins
9
Q
White fruit and veg pigments
A
Flavanoids- anxothanthins or flavones
- acid solution –> colorless
- alkaline solution –> yellow
- ex: onions may turn yellow when cooked in aluminum pan
11
Q
Fruit and vegetables grading
A
-done by USDA
Grade A: fancy; desserts, salads
Grade B: choice; processed
Grade C: standard; puddings, pies
12
Q
Fresh produce grading
A
Fancy Extra #1 #1 Combination #2
13
Q
10 can = ___ cups?
A
13 cups, 20-25 servings
14
Q
What happens to the final product when old potatoes are used in cooking?
A
It’s sweet, mushy, and cooks a darker brown
-Starch changes to sugar during storage –> higher sugar content causes maillard reaction = browner color
15
Q
Cooking time for frozen veg is _______ shorter than for fresh veg because _____
A
- Shorter
- b/c freezing makes them more tender
16
Q
Blanching
A
Immersing in boiling then cold water
17
Q
Preparation for cauliflower
A
cook for short time covered
18
Q
Prep for broccoli
A
microwave –> less time and same flaor
-retains color and vit c better
19
Q
prep for cabbage
A
cook for short time, keep lid off initially and cook in large amount of water to prevent strong flavor
20
Q
Structured part of tendon that surrounds muscle; hydrolyzed to gelatin and becomes tender when heated
A
Collagen
21
Q
A protein found in ligaments and cartilage; yellow; resistant to heat and changes little during cooking
A
Elastin
22
Q
Amount of fat cover on the carcas is called the _____
A
Finish
23
Q
What identifies the cut of a meat?
A
The shape of the bone
-i.e. round bone = the leg; t-bone= back and ribs
24
Q
Good source of thiamin (a meat)
A
Pork
25
Fish canned with bones
higher calcium content
26
Main contributor to meat pigment
Myoglobin
| myoglobin + O2 --> Red --> oxidation of myglobin --> brown --> further oxidation of myoglobin --> greenish color
27
Increasing water holding capacity of Meats
INCREASES Tenderness
| -i.e. aging meats, acids (vinegar), and salt increased tenderness by increasing water holding capacity of the muscle
28
Vacuum packaged Meats ("sous vide")
Anaerobic
| Extends shelf life
29
What does the "USDA Inspected & Passed" symbol mean?
Assures wholesomeness and that animal was healthy at time of slaughter
30
Meat Grading
indicates quality; based on maturity of animal, marbeling of fat, color, texture
31
Types of meat grades
Prime (MOST marbeling) --> choice --> Select --> standard (Least marbeling)
32
What determines the cooking method of meats
the cut of the meat
33
What should the smoke point be for frying meats?
400 degrees F
34
Roasting meats SLOWLY results in ____ waste
LESS waste
35
What happens to collagen when it is cooked and why do "tough" cuts of meat need to cook longer?
Collagen hydrolyzed to gelatin
| -"tough" cuts have more collagen and take longer to be softened
36
Pinkness from nitrites on meats and prevention of botulism
cured meats
37
Important internal temps:
145 F =
160 F =
165 F =
```
145= meat and fish
160= ground meats
165= poultry
```
38
Dry heat cooking methods for which type of cuts of meat?
Most tender= least used muscles from backbone and loin (*Pork chops come from the loin)
-Roasting
39
Moist heat method of cooking for which type of cuts of meat?
- Least tender = most used muscles from flank and brisket
| - Bottom round cuts should be cooked in water for several hours
40
When meat is removed from oven and cooking continues to occur and internal temp rises
"Carry over" cooking
41
Naturally occuring oil in water emulsion; more concentrated portion and more protein by weight
Egg YOLK
42
Done by "candling" - Grades AA, A, B -- thickness of white, location, and condition of yolk
Egg grading
43
Process Passing an egg in front of a bright light to view its contents and grade the egg
"Candling"
44
Egg protein coagulates at what temperature?
169-184 degrees F
| -can get a custard
45
When egg is coked at too high a temp or too low a temp for too long --> protein coagulates and liquid is released --> results in tough, watery egg
syneresis
| aka "weeping"
46
Why does adding acid (i.e cream of tartar) stiffen egg white foam?
It tenderizes the protein and allows it to extend more easily
47
Why do egg whites at room temp whip more quickly and yield a larger volume?
Due to lower surface tension
48
What causes the surface of the egg to turn green when overcooked?
Ferrous Sulfide --> iron from yolk combines with sulfur from whole egg
49
Made from dehydrated eggs; the larger the % sag the more the ______ will bend in
custard
50
Lower in calories and fat and cholesterol; different color and flavor when used in cooking
egg substitute
51
Eggs lose CO2 when stored in the fridge for too long making them more....?
Alkaline
52
80% of milk protein, precipitated at 4.6 pH; soft curd
Casein
53
liquid that drains from curd of clotted milk; milk protein
whey
54
Milk with 60% water removed; must not have < 7.9% milk fat; caramelization of lactose in canning yields brown color
evaporated milk
55
concentrated whole milke with glucose or sucrose added
sweetened condensed milk
56
fermented milk lactic acid bacteria added; increase baking soda when using this type in place of regular milk
cultured buttermilk
57
What happens to milk when it is heated?
Whey protein precipitates out
58
butter & margarine % fat ?
80%
Butter (milk fat)
Margarine (vegetable oil or animal fat)
59
3 Highest fat creams
1. heavy cream 2. medium cream 3. whipped cream
60
Added to processed cheese to prevent fat separation and to add smoothness so it is better for cooking
disodium phosphate emulsifier
61
Why is disodium phosphate added to quick cooking cereals?
Makes cereal alkaline so particles swell faster and cook quicker
*Avoid on low Na diet
62
Wheat flours with most to least protein
- Bread flour = MOST protein; hard wheat, strong gluten
- All-purpose Flour: hard & soft wheat
- Pastry flour: soft wheat
- Cake flour: LEAST protein; soft wheat, weak gluten
63
What type of flour should be used when making pies?
Pastry Flour
| If no pastry flour, then cake flour, if no cake flour then all-purpose flour
64
What does inadequate flour do to a pie crust?
Makes it moist the day after cooking
65
Alimentary paste --> macaroni product to which eggs have been added
Noodles
66
When cooking, use amount of water that will be absorbed during cooking to prevent loss of vitamins
Rice
67
Adding ______ to a flour mixture decreases volume
Bran
| -Add more flour and water to provide more gluten and improve the structure
68
Created by steam, air, or CO2
Leavening
69
Baking soda + Dry acid + Corn starch
Baking powder
70
Old baking soda becomes more ______ and causes a loss of thiamin in baked goods
Alkaline
71
Modifies texture of product by tenderizing -> absorbs some of the water that gluten needs for development
hygroscopic (property of sugar)
72
Too much sugar results in what type of product?
shiny crust, crumbly, crunchy crust; moist, compact texture; may cause cake to fall in
73
Leavened with steam, air, chemical leavening agents, NOT yeast; basic ingredients are eggs and flour
Quick breads
74
What does excess mixing of quick breads result in?
Loss of CO2, overdeveloped gluten, and tunnels
75
Yellowy colored angel food cake is due to what?
No cream of tartar
76
Lard and vegetable oil are what % fat?
| Butter and margarine are what % fat?
100% and 80%
| -When substituting butter for lard, need to use MORE due to decreased fat content
77
Property of baked goods enhanced by using oil or fat cut into very small pieces
tenderness
78
Property of baked goods due to leaving fat in larger, course pieces
Flakiness
79
What types of baked flour mixtures absorb the most fat when fried?
BATTER --> high sugar high fat batters
| i.e. pour batter (waffles) and drop batter (muffins)
80
Final rising of the dough in the pan
Proofing
81
Amylose (gelling) and amylopectin (non-gelling)
starches
82
MOST effective and LEAST effective starch thickener
Potato starch = MOST effective
| Wheat starch = LEAST effective
83
Undesireable staling of starch products; gritty texture;occurs in products with a lot of amylose; i.e. separation of gravy
retrogradation
84
White sauce
Roux: half fat, half flour
| -use cornstarch NOT flour as a thickener to get a clear, shiny, sauce
85
Used to stabilize frozen gravies and prevent separation when thawing
modified starch
86
The increase in volume when the recipe is agitated during the freezing process; measured by weight
Overrun
87
Making a frozen dessert with whipping cream instead of 1/2 and 1/2 will result in a ______ product
Smoother
88
Immitation ice cream; butterfat replaced by hydrogenated vegetable oil
Mellorine
89
Incomplete protein low in methionine, lysine, and has NO tryptophan; changes a liquid into a solid
Gelatin
90
An enzyme in fresh/frozen pineapple that breaks down protein and prevents gelation
Bromelin
91
Food additive that Prevents oil and water from separating; monoglycerides, diglycerides, lecithin, disodium phosphate
emulsifiers
92
Food additive that Acts as a humectant --> retains water and increases firmness of foods
glycerol monostearate
93
food additive that Inhibits spores of clostridium botulinum
Nitrites
94
Food additive that inhibits mold
proprionate
95
Food additive that enhances appearance by preventing browning
Ascorbic acid
96
A functional food that has plant sterol and stanol esters that reduce total and LDL cholesterol
Fortified margarine
97
A functional food that has reservatrol which can decrease platelet aggregation
Grape juice and red wine
98
A functional food that is found in fatty fish and lowers TG levels
Omega-3 Fatty acids
99
A functional food that contains probiotics that support GI health
fermented dairy products
100
A functional food that contains lycopene and can decrease the risk of prostate cancer
Tomatoes
101
Example of a phytochemical
Cruciferous vegetables --> contain thiols and sulfur which are involved in the detoxification of carcinogens
102
CHO in order of decreasing sweetness
Fructose --> sucrose --> glucose --> sorbitol
