Domain 1- Topic A Flashcards
Soybeans are low in ____
Methionine
With age and increase in ___ and ___ crispness decreases
Hemicellulose and lignin
Protein concentrates >=___%
Protein isolates >=___%
70%
90%
Density of syrup expressed as a % by weight of ____. Measured in degrees __ by ____
Sucrose. Brix. Brix hydrometer
Chlorophyll. ___ in water
Acid=
Alkaline=
Insoluble
Pheophytin
Chlorophyllin
Carotenoids ____ in water
Insoluble
Flavinoids:
Red, blue, purple: \_\_\_\_\_\_
\_\_\_\_ in water
White:\_\_\_\_\_
\_\_\_\_ in waterAnthocyanins
Soluble
Anthoxanthins
Soluble
____ found in young vegetables. Used in form of salt (MSG)
Glutamic acid
Canned fruits and vegetables
Grade A: ( )
Grade B: ( )
Grade C: ( )
Desserts, salads (fancy)
Processed (choice)
Puddings, pies (standard)
Grades of fresh produce
Fancy, extra #1, #1, combination, #2
Potatoes have ____ compounds. Maybe be accompanied by _____
Phenolic compounds. Solanine
Number 10 can. Per case Net weight Measure Servings
6 per case
6lbs 9oz
13 cups
20-25 servings
Structural part of tendon that surrounds muscle. Hydrolyzed in heat to ___. Becomes tender
Collagen. Gelatin
Resistant to heat. Little change in cooking. Found in ligaments, cartilage, yellow color
Elastin
Nutritive value of meat poultry fish
__-__% protein
Vitamins, minerals: ___, ___, ___, ___, ____
16-23%
Thiamin, niacin, riboflavin, iron, copper, trace minerals
Main contributor of meat color
Myoglobin
Air is removed and replaced with gases (___,____)
Modified atmosphere packaging. Nitrogen carbon dioxide
Grades of meat (agricultural marketing service of the USDA)
Prime, choice, select, stabsard
-
IMPS- international meat purchasing specifications
NAMP-national association of meat purveyors
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
Carry over cooking occurs for about ___ minutes. Internal meat temp will rise ___-____
10 minutes. 15-25 degrees
Cook bottom round _____
Simmer. Heat water to __-___
In water for several hours
170-85
Eggs: \_\_ calories \_\_ g protein \_\_ g fat Vitamins \_\_,\_\_,\_\_
80 calories, 6g protein, 5g fat, vitamins a, d, riboflavin
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
Larger ___ the more ___ the gel
% sag. Tender
Bakers special eggs: __ added to improve ___ ability
Sucrose foaming
Composition of milk
__ water
__ fat
__ cho
87%
- 7%
- 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 ___
- 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
