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DOMAIN I > Domain 1- Food Science > Flashcards

Domain 1- Food Science Flashcards

0
Q

What affects the crispness/texture of fruits and vegetables?

A

Osmotic pressure within the water filled vacuoles

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1
Q

Water content of vegetable replaced by concentrated salt solution

A

Diffusion

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2
Q

Used to speed up ripening process of fruits during storage

A

Ethylene gas

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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

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4
Q

What type of solution prevents enzymatic oxidation (aka browning)?

A

Acidic solution

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5
Q

Green fruit and vegetable pigments

A

Acid reaction= chlorophyll –> pheophytin (olive green)

Alkaline reaction= chlorophyll–> chlorophyllin (bright green)

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6
Q

Yellow/Orange fruit and veg pigments

A

Carotenoids - doesnt change color in acidic or alkaline solutions

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7
Q

Reddish fruit and veg pigments

A

Lycopene - antioxidant

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8
Q

Red, blue, purple Fruit and veg pigments

A

Flavonoids – anthocyanins

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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
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11
Q

Fruit and vegetables grading

A

-done by USDA
Grade A: fancy; desserts, salads
Grade B: choice; processed
Grade C: standard; puddings, pies

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12
Q

Fresh produce grading

A 
Fancy
Extra #1
#1
Combination
#2
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13
Q

10 can = ___ cups?

A

13 cups, 20-25 servings

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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

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15
Q

Cooking time for frozen veg is _______ shorter than for fresh veg because _____

A
  • Shorter

- b/c freezing makes them more tender

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16
Q

Blanching

A

Immersing in boiling then cold water

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17
Q

Preparation for cauliflower

A

cook for short time covered

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18
Q

Prep for broccoli

A

microwave –> less time and same flaor

-retains color and vit c better

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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

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20
Q

Structured part of tendon that surrounds muscle; hydrolyzed to gelatin and becomes tender when heated

A

Collagen

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21
Q

A protein found in ligaments and cartilage; yellow; resistant to heat and changes little during cooking

A

Elastin

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22
Q

Amount of fat cover on the carcas is called the _____

A

Finish

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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

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24
Q

Good source of thiamin (a meat)

A

Pork

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25
Q

Fish canned with bones

A

higher calcium content

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26
Q

Main contributor to meat pigment

A

Myoglobin

myoglobin + O2 –> Red –> oxidation of myglobin –> brown –> further oxidation of myoglobin –> greenish color

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27
Q

Increasing water holding capacity of Meats

A

INCREASES Tenderness

-i.e. aging meats, acids (vinegar), and salt increased tenderness by increasing water holding capacity of the muscle

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28
Q

Vacuum packaged Meats (“sous vide”)

A

Anaerobic

Extends shelf life

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29
Q

What does the “USDA Inspected & Passed” symbol mean?

A

Assures wholesomeness and that animal was healthy at time of slaughter

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30
Q

Meat Grading

A

indicates quality; based on maturity of animal, marbeling of fat, color, texture

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31
Q

Types of meat grades

A

Prime (MOST marbeling) –> choice –> Select –> standard (Least marbeling)

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32
Q

What determines the cooking method of meats

A

the cut of the meat

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33
Q

What should the smoke point be for frying meats?

A

400 degrees F

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34
Q

Roasting meats SLOWLY results in ____ waste

A

LESS waste

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35
Q

What happens to collagen when it is cooked and why do “tough” cuts of meat need to cook longer?

A

Collagen hydrolyzed to gelatin

-“tough” cuts have more collagen and take longer to be softened

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36
Q

Pinkness from nitrites on meats and prevention of botulism

A

cured meats

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37
Q

Important internal temps:
145 F =
160 F =
165 F =

A 
145= meat and fish
160= ground meats
165= poultry
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38
Q

Dry heat cooking methods for which type of cuts of meat?

A

Most tender= least used muscles from backbone and loin (*Pork chops come from the loin)
-Roasting

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39
Q

Moist heat method of cooking for which type of cuts of meat?

A
  • Least tender = most used muscles from flank and brisket

- Bottom round cuts should be cooked in water for several hours

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40
Q

When meat is removed from oven and cooking continues to occur and internal temp rises

A

“Carry over” cooking

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41
Q

Naturally occuring oil in water emulsion; more concentrated portion and more protein by weight

A

Egg YOLK

42
Q

Done by “candling” - Grades AA, A, B – thickness of white, location, and condition of yolk

A

Egg grading

43
Q

Process Passing an egg in front of a bright light to view its contents and grade the egg

A

“Candling”

44
Q

Egg protein coagulates at what temperature?

A

169-184 degrees F

-can get a custard

45
Q

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

A

syneresis

aka “weeping”

46
Q

Why does adding acid (i.e cream of tartar) stiffen egg white foam?

A

It tenderizes the protein and allows it to extend more easily

47
Q

Why do egg whites at room temp whip more quickly and yield a larger volume?

A

Due to lower surface tension

48
Q

What causes the surface of the egg to turn green when overcooked?

A

Ferrous Sulfide –> iron from yolk combines with sulfur from whole egg

49
Q

Made from dehydrated eggs; the larger the % sag the more the ______ will bend in

A

custard

50
Q

Lower in calories and fat and cholesterol; different color and flavor when used in cooking

A

egg substitute

51
Q

Eggs lose CO2 when stored in the fridge for too long making them more….?

A

Alkaline

52
Q

80% of milk protein, precipitated at 4.6 pH; soft curd

A

Casein

53
Q

liquid that drains from curd of clotted milk; milk protein

A

whey

54
Q

Milk with 60% water removed; must not have < 7.9% milk fat; caramelization of lactose in canning yields brown color

A

evaporated milk

55
Q

concentrated whole milke with glucose or sucrose added

A

sweetened condensed milk

56
Q

fermented milk lactic acid bacteria added; increase baking soda when using this type in place of regular milk

A

cultured buttermilk

57
Q

What happens to milk when it is heated?

A

Whey protein precipitates out

58
Q

butter & margarine % fat ?

A

80%
Butter (milk fat)
Margarine (vegetable oil or animal fat)

59
Q

3 Highest fat creams

A
  1. heavy cream 2. medium cream 3. whipped cream
60
Q

Added to processed cheese to prevent fat separation and to add smoothness so it is better for cooking

A

disodium phosphate emulsifier

61
Q

Why is disodium phosphate added to quick cooking cereals?

A

Makes cereal alkaline so particles swell faster and cook quicker
*Avoid on low Na diet

62
Q

Wheat flours with most to least protein

A
  • 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
Q

What type of flour should be used when making pies?

A

Pastry Flour

If no pastry flour, then cake flour, if no cake flour then all-purpose flour

64
Q

What does inadequate flour do to a pie crust?

A

Makes it moist the day after cooking

65
Q

Alimentary paste –> macaroni product to which eggs have been added

A

Noodles

66
Q

When cooking, use amount of water that will be absorbed during cooking to prevent loss of vitamins

A

Rice

67
Q

Adding ______ to a flour mixture decreases volume

A

Bran

-Add more flour and water to provide more gluten and improve the structure

68
Q

Created by steam, air, or CO2

A

Leavening

69
Q

Baking soda + Dry acid + Corn starch

A

Baking powder

70
Q

Old baking soda becomes more ______ and causes a loss of thiamin in baked goods

A

Alkaline

71
Q

Modifies texture of product by tenderizing -> absorbs some of the water that gluten needs for development

A

hygroscopic (property of sugar)

72
Q

Too much sugar results in what type of product?

A

shiny crust, crumbly, crunchy crust; moist, compact texture; may cause cake to fall in

73
Q

Leavened with steam, air, chemical leavening agents, NOT yeast; basic ingredients are eggs and flour

A

Quick breads

74
Q

What does excess mixing of quick breads result in?

A

Loss of CO2, overdeveloped gluten, and tunnels

75
Q

Yellowy colored angel food cake is due to what?

A

No cream of tartar

76
Q

Lard and vegetable oil are what % fat?

Butter and margarine are what % fat?

A

100% and 80%

-When substituting butter for lard, need to use MORE due to decreased fat content

77
Q

Property of baked goods enhanced by using oil or fat cut into very small pieces

A

tenderness

78
Q

Property of baked goods due to leaving fat in larger, course pieces

A

Flakiness

79
Q

What types of baked flour mixtures absorb the most fat when fried?

A

BATTER –> high sugar high fat batters

i.e. pour batter (waffles) and drop batter (muffins)

80
Q

Final rising of the dough in the pan

A

Proofing

81
Q

Amylose (gelling) and amylopectin (non-gelling)

A

starches

82
Q

MOST effective and LEAST effective starch thickener

A

Potato starch = MOST effective

Wheat starch = LEAST effective

83
Q

Undesireable staling of starch products; gritty texture;occurs in products with a lot of amylose; i.e. separation of gravy

A

retrogradation

84
Q

White sauce

A

Roux: half fat, half flour

-use cornstarch NOT flour as a thickener to get a clear, shiny, sauce

85
Q

Used to stabilize frozen gravies and prevent separation when thawing

A

modified starch

86
Q

The increase in volume when the recipe is agitated during the freezing process; measured by weight

A

Overrun

87
Q

Making a frozen dessert with whipping cream instead of 1/2 and 1/2 will result in a ______ product

A

Smoother

88
Q

Immitation ice cream; butterfat replaced by hydrogenated vegetable oil

A

Mellorine

89
Q

Incomplete protein low in methionine, lysine, and has NO tryptophan; changes a liquid into a solid

A

Gelatin

90
Q

An enzyme in fresh/frozen pineapple that breaks down protein and prevents gelation

A

Bromelin

91
Q

Food additive that Prevents oil and water from separating; monoglycerides, diglycerides, lecithin, disodium phosphate

A

emulsifiers

92
Q

Food additive that Acts as a humectant –> retains water and increases firmness of foods

A

glycerol monostearate

93
Q

food additive that Inhibits spores of clostridium botulinum

A

Nitrites

94
Q

Food additive that inhibits mold

A

proprionate

95
Q

Food additive that enhances appearance by preventing browning

A

Ascorbic acid

96
Q

A functional food that has plant sterol and stanol esters that reduce total and LDL cholesterol

A

Fortified margarine

97
Q

A functional food that has reservatrol which can decrease platelet aggregation

A

Grape juice and red wine

98
Q

A functional food that is found in fatty fish and lowers TG levels

A

Omega-3 Fatty acids

99
Q

A functional food that contains probiotics that support GI health

A

fermented dairy products

100
Q

A functional food that contains lycopene and can decrease the risk of prostate cancer

A

Tomatoes

101
Q

Example of a phytochemical

A

Cruciferous vegetables –> contain thiols and sulfur which are involved in the detoxification of carcinogens

102
Q

CHO in order of decreasing sweetness

A

Fructose –> sucrose –> glucose –> sorbitol

DOMAIN I (5 decks)

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