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Inman1 > Domain 1- Topic A > Flashcards

Domain 1- Topic A Flashcards

0
Q

Soybeans are low in ____

A

Methionine

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1
Q

With age and increase in ___ and ___ crispness decreases

A

Hemicellulose and lignin

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2
Q

Protein concentrates >=___%

Protein isolates >=___%

A

70%

90%

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3
Q

Density of syrup expressed as a % by weight of ____. Measured in degrees __ by ____

A

Sucrose. Brix. Brix hydrometer

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4
Q

Chlorophyll. ___ in water
Acid=
Alkaline=

A

Insoluble
Pheophytin
Chlorophyllin

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5
Q

Carotenoids ____ in water

A

Insoluble

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6
Q 
Flavinoids:
   Red, blue, purple: \_\_\_\_\_\_
      \_\_\_\_ in water
 White:\_\_\_\_\_
     \_\_\_\_ in water
A

Anthocyanins
Soluble
Anthoxanthins
Soluble

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7
Q

____ found in young vegetables. Used in form of salt (MSG)

A

Glutamic acid

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8
Q

Canned fruits and vegetables
Grade A: ( )
Grade B: ( )
Grade C: ( )

A

Desserts, salads (fancy)
Processed (choice)
Puddings, pies (standard)

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9
Q

Grades of fresh produce

A

Fancy, extra #1, #1, combination, #2

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10
Q

Potatoes have ____ compounds. Maybe be accompanied by _____

A

Phenolic compounds. Solanine

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11
Q 
Number 10 can. 
Per case
Net weight
Measure
Servings
A

6 per case
6lbs 9oz
13 cups
20-25 servings

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12
Q

Structural part of tendon that surrounds muscle. Hydrolyzed in heat to ___. Becomes tender

A

Collagen. Gelatin

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13
Q

Resistant to heat. Little change in cooking. Found in ligaments, cartilage, yellow color

A

Elastin

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14
Q

Nutritive value of meat poultry fish
__-__% protein
Vitamins, minerals: ___, ___, ___, ___, ____

A

16-23%

Thiamin, niacin, riboflavin, iron, copper, trace minerals

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15
Q

Main contributor of meat color

A

Myoglobin

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16
Q

Air is removed and replaced with gases (___,____)

A

Modified atmosphere packaging. Nitrogen carbon dioxide

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17
Q

Grades of meat (agricultural marketing service of the USDA)

A

Prime, choice, select, stabsard

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18
Q

-

A

IMPS- international meat purchasing specifications

NAMP-national association of meat purveyors

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19
Q 
Roasting temperatures =
Safe minimum internal temperatures
145=
160=
165=
A

325
Pork, beef, veal, lamb, steaks, roast, fish
Ground beef, ground veal, ground lamb
Turkey, chicken, duck

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20
Q

Carry over cooking occurs for about ___ minutes. Internal meat temp will rise ___-____

A

10 minutes. 15-25 degrees

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21
Q

Cook bottom round _____

Simmer. Heat water to __-___

A

In water for several hours

170-85

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22
Q 
Eggs:
\_\_ calories
\_\_ g protein
\_\_ g fat
Vitamins \_\_,\_\_,\_\_
A

80 calories, 6g protein, 5g fat, vitamins a, d, riboflavin

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23
Q

Egg whites at room temperate whip more quickly because of a __ __ due to ___ surface tension.

___ and ___ stabilize an egg white foam

A

Larger volume. Lower.

Acid (cream of tartar) , sugar

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24
Q

Larger ___ the more ___ the gel

A

% sag. Tender

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25
Q

Bakers special eggs: __ added to improve ___ ability

A

Sucrose foaming

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26
Q

Composition of milk
__ water
__ fat
__ cho

A

87%

  1. 7%
  2. 9%
27
Q

Pasteurization
___ for ___
Or
___ for ___

A

145 for thirty min

160 for 15 seconds

28
Q

2% milk has __-__% fat
Low fat
Skim

A

1.5-2.25
.5-2%
<.5%

29
Q

Fermented milks:
A. ___ recipe:
B.
c.

A

Cultures buttermilk: 1T vinegar or lemon juice or 1 3/4 tsp cream of tartar; add enough milk to make 1 cup
Sweet acidophilus milk
Kefir

30
Q

Milk. An acids precipitates___

A

Casein

31
Q

Cream:

A

(>36%) Heavy, medium, whipped, light or thin, sour cream, half and half (no less than 10.5% fat)

32
Q

___- in germ has most of the thiamine

A

Scutellum

33
Q

Air classification is a separation method that improves baking qualities by separating large flour particles from fine particles

A

Milling

34
Q

Inner portion of wheat kernel

A

Farina

35
Q

Flours: highest protein strong gluten___
__
__
Least protein ___

A

Bread (hard wheat) 11.8%
All purpose (blend of hard/soft)
Pastry
Cake (soft wheat) 7.5%

36
Q

Adding bran ___ volume of end product. To compensate ___ ___ and ____

A

Decreases. Increase flour and liquid

37
Q 
Leavening agent 
   Steam
   Air
   CO2
      From \_\_\_ on \_\_\_
Or \_\_\_ on \_\_\_
A

Yeast on sugar

Acid on baking soda

38
Q

Baking ___ is a mixture of baking ___, a dry ___ and ____

Types: __,___,___

A

Baking powder is a mixture f baking soda, dry acid and cornstarch

Tartrate, phosphate, combination

39
Q

Use __ baking powder per __ flour

A

1.5 tsp per cup

40
Q

Older baking powder causes loss of ___ (more ___)

A

Thiamine; alkaline

41
Q

Adds flavor. Keeps yeast from sticking. Too much interfere w growth of yeast

A

Salt

42
Q

Provides stability, retains levels bing agent, distributes shortening by emulsification, introduces air, adds color and flavor

A

Egg

43
Q

Adds tenderness by coating gluten particles

A

Fat

44
Q

Most of sugar in honey is

A

Glucose and fructose

45
Q

Quick breads leavened with __,___,__
Examples: muffins, ___, ___
Basic ingredients:

A

Steam air chemical leavening. NOT YEAST
Biscuits popovers
Egg and flour

46
Q

Shortened cake:
Layer cake:
Pound cake:
Rich cake:

A

Baking powder
Air and steam
Increased fat, sugar, egg; increases keeping quality

47
Q

Baking at high altitudes ___ baking ___, ___ amount of liquid

A

Decrease baking powder, increase amount of liquid

48
Q

Waxy starches (__,___,__) have only ___

A

Corn, rice, sorghum. Amylopectin

49
Q

Thickeners order of effectiveness

A

Potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat

50
Q

__ and ___ have more starch and less gluten so thicken better

A

Pastry and cake flour

51
Q

Occurs in starches w a high proportion of amylose

A

Retrogradation

52
Q

White sauces. Translucent sauce use: opaque use:

A

Cornstarch. Flour

53
Q

A soufflé is an example of a

A

Thick white sauce

54
Q

Crystal inhibitors
Acid:
Fat:
Protein

A

Cream of tartar, vinegar
Chocolate, milk
Milk egg whites gelatin

55
Q

Ingredients in candies

A

Sugar water corn syrup or cream of tartar

56
Q

The increase in volume that occurs when a recipe is agitated during freezing and whipping. Determined by weight. Should be ___-____%

A

Overrun. 70-80%

57
Q

Gelatin has ___ calories per gram

Incomplete protein no ___ low in __ and ___

A
  1. Tryptophan. Methionine and lysine
58
Q

Enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation

A

Bromelin

59
Q

Brew coffee at __-___ degrees. Higher temps ___ is extracted. Bitter

A

185 to 203°. Tannin

60
Q

Monoglyceride’s diglycerides lecithin disodium phosphate are

A

Emulsifiers

61
Q

Glycerol monostearate is a

A

Humectant retaining water and increasing firmness of foods

62
Q

Sodium stearate

A

Anti-caking

63
Q

Mold inhibitor preservative

A

Proprionate

64
Q

What are the four categories of functional foods foods that provide more health benefits than the basic nutritional benefits

A

Conventional foods (whole), modified (Fortified enriched enhanced), medical foods, special dietary use

65
Q

Contain isoflavones may lower elevated cholesterol

A

Soy foods

66
Q

The additive influence of foods and constituents Which when Ian have a beneficial effect on health

A

Food synergy

Inman1 (4 decks)

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