Domain 1- Topic A Flashcards by Lauren Cadillac

Soybeans are low in ____

Methionine

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With age and increase in ___ and ___ crispness decreases

Hemicellulose and lignin

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Protein concentrates >=___%

Protein isolates >=___%

70%

90%

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

Sucrose. Brix. Brix hydrometer

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Chlorophyll. ___ in water
Acid=
Alkaline=

Insoluble
Pheophytin
Chlorophyllin

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Carotenoids ____ in water

Insoluble

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Flavinoids:
   Red, blue, purple: \_\_\_\_\_\_
      \_\_\_\_ in water
 White:\_\_\_\_\_
     \_\_\_\_ in water

Anthocyanins
Soluble
Anthoxanthins
Soluble

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

Glutamic acid

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

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

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Grades of fresh produce

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

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Potatoes have ____ compounds. Maybe be accompanied by _____

Phenolic compounds. Solanine

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Number 10 can. 
Per case
Net weight
Measure
Servings

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

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

Collagen. Gelatin

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

Elastin

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

16-23%

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

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Main contributor of meat color

Myoglobin

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

Modified atmosphere packaging. Nitrogen carbon dioxide

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Grades of meat (agricultural marketing service of the USDA)

Prime, choice, select, stabsard

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IMPS- international meat purchasing specifications

NAMP-national association of meat purveyors

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Roasting temperatures =
Safe minimum internal temperatures
145=
160=
165=

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

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

10 minutes. 15-25 degrees

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Cook bottom round _____

Simmer. Heat water to __-___

In water for several hours

170-85

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Eggs:
\_\_ calories
\_\_ g protein
\_\_ g fat
Vitamins \_\_,\_\_,\_\_

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

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

___ and ___ stabilize an egg white foam

Larger volume. Lower.

Acid (cream of tartar) , sugar

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Larger ___ the more ___ the gel

% sag. Tender

Bakers special eggs: __ added to improve ___ ability

Sucrose foaming

Composition of milk __ water __ fat __ cho

87% 3. 7% 4. 9%

Pasteurization ___ for ___ Or ___ for ___

145 for thirty min | 160 for 15 seconds

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

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

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

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

Milk. An acids precipitates___

Casein

Cream:

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

___- in germ has most of the thiamine

Scutellum

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

Milling

Inner portion of wheat kernel

Farina

Flours: highest protein strong gluten___ __ __ Least protein ___

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

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

Decreases. Increase flour and liquid

``` Leavening agent Steam Air CO2 From ___ on ___ Or ___ on ___ ```

Yeast on sugar | Acid on baking soda

Baking ___ is a mixture of baking ___, a dry ___ and ____ Types: __,___,___

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

Use __ baking powder per __ flour

1.5 tsp per cup

Older baking powder causes loss of ___ (more ___)

Thiamine; alkaline

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

Salt

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

Egg

Adds tenderness by coating gluten particles

Fat

Most of sugar in honey is

Glucose and fructose

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

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

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

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

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

Decrease baking powder, increase amount of liquid

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

Corn, rice, sorghum. Amylopectin

Thickeners order of effectiveness

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

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

Pastry and cake flour

Occurs in starches w a high proportion of amylose

Retrogradation

White sauces. Translucent sauce use: opaque use:

Cornstarch. Flour

A soufflé is an example of a

Thick white sauce

Crystal inhibitors Acid: Fat: Protein

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

Ingredients in candies

Sugar water corn syrup or cream of tartar

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

Overrun. 70-80%

Gelatin has ___ calories per gram | Incomplete protein no ___ low in __ and ___

4. Tryptophan. Methionine and lysine

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

Bromelin

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

185 to 203°. Tannin

Monoglyceride's diglycerides lecithin disodium phosphate are

Emulsifiers

Glycerol monostearate is a

Humectant retaining water and increasing firmness of foods

Sodium stearate

Anti-caking

Mold inhibitor preservative

Proprionate

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

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

Contain isoflavones may lower elevated cholesterol

Soy foods

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

Food synergy