Domain I: Food, Nutrition, and Supporting Sciences Flashcards
percentage of water in fruit and vegetables
75-93%
main composition of fruits and vegetables
water and carbohydrates (digestible and indigestible)
vitamins and minerals in fruit and vegetables
minerals: calcium - orange and greens
vitamins: C, A, some B
explain crispness of vegetables
depends on the osmotic pressure of water-filled vacuoles
what happens to starch when f + v ripen
starch > sugar
what happens to protopectin with ripening f + v
protopectin > pectin > pectic acid
what does ethylene acid do to f + v?
accelerated ripening of fruits during storage
what temperatures should fruits be held at?
frozen: 0F
dried: room temp
fruit: most can be stored in fridge
what fruits do best stored at room temperature?
avocados, bananas, pears, tomatoes
types of ripening fruit
climacteric + non-climacteric
define climacteric
examples of climacteric
ripen post-harvest
peach, pear, banana, apple, tomato
define non-climacteric
examples of non-climacteric
best when ripened before harvest
grapes, melon, citrus
apples can be placed in ___ to delay aging
reduced O2 spaces
chlorophyll
solubility?
color?
changes in acid?
changes in alkaline?
insoluble
green
acid: chlorophyll > pheophytin (olive green)
alkaline: chlorophyll > chlorophyllin (bright green)
what happens to water-soluble vitamins in an alkaline solution?
they are lost
carotenoids
solubility?
color?
changes in acid?
changes in alkaline?
insoluble
yellow, orange
little effects with acids and alkaloids
what are lycopenes?
antioxidants and phytochemicals
what are the two flavonoids?
anthocyanins + anthoxanthins/flavones
anthocyanins
solubility?
color?
changes in acid?
changes in alkaline?
soluble
red, blue, purple
acids: turn bright red
alkalines: turn bluish
anthoxanthins/flavones
solubility?
color?
changes in acid?
changes in alkaline?
soluble
colorless or white to yellow
acids: turn colorless (bleaching effect)
alkalines: turn yellow (also occurs with aluminum pans d/t chelation)
berries + mushrooms should be washed ___
prior to serving
fruits __ will darken when cut
low in vitamin C (ascorbic acid)
1 dozen oranges is ___ juice
1 quart
what happens to cooked f + v
cellulose softens, starch is cooked, and keeping quality increases
how do you express sweeteners added to packing juice?
% by weight of sucrose
measured in degrees Brix by Brix hydrometer
types of syrup for sweeteners
extra light, light, heavy, extra heavy
define: coulis
thin puree of F or V, sugar, and water
define: compote
fruit cooked (stewed) in syrup
what compound in potatoes cause color changes?
phenolic compounds
what happens when potatoes are exposed to light during storage?
chlorophyl causes a green color
what happens to starch with stored potatoes?
starch > sugar
leads to changes in taste, color, texture
(old potatoes = sweeter, cook browner, softer)
explain cooking method: boil
small amount of water (helps preserve nutrients) for a short time; cover pan unless otherwise noted
how should you change boiling method for acidic veggies?
longer cook, more water, no lid
explain cooking method: steam
perforated container, covered, over boiling water
explain cooking method: pressure cooking
retains color and flavor
cut small
explain cooking method: stir fry
use tender veggies, high in moisture
don’t drain
how to change cooking methods for frozen F + V
shorter cooking time d/t tenderness from blanching and freezing
explain cooking method: blanching
immersion in boiling water for a short time when cold water
prep suggestions:
cauliflower
broccoli
cabbage
cauliflower: cook for a short time, covered
broccoli: cook in microwave - less time, same flavor, better color retention, vitamin C retention, no changes in quality
cabbage: cook with lots of water, short time, and with top off to minimize strong flavor development
what gives peas and corn flavor?
sugar
what is in young veggies that gives them flavor?
glutamic acid
what causes the flavor in onion and cabbage?
sulfur
what gives flavor to fruits?
acids, sugar, aromatic compounds
what causes the astringent flavor in the mouth?
tannins
(like an underripe banana)
servings
#10
#/case
net weight
measure
servings
servings: 20-25
net weight: 6 lbs 9 oz
measure: 13 cups
servings: 20-25
servings
#3
#/case
net weight
measure
servings
servings: 12-15
net weight: 46 oz
measure: 5 3/4 cups
serving: 12-15
#2 1/2
#/case
net weight
measure
servings
/case: 24
net weight: 1 lb 13 oz
measure: 3 1/2 cups
servings: 6-8
#2
#/case
net weight
measure
servings
/case: 24
net weight: 1 lb 4 oz
measure: 2 2/1 cups
servings: 4-6
#300
#/case
net weight
measure
servings
/case: 24
net weight: 14-16 oz
measure: 1 3/4 cups
servings: 3-4
who completes the grading of F + V?
USDA
what are USDA grades based on?
quality
firmness
color
maturity
freedom from defects
uniform size
shape
grades for canned F + V
grade A (fancy): desserts and salads
grade B (choice): processed
grade C (standard): pudding and pies
grades for fresh produce
fancy
extra #1
#1
#2
what makes up meat
myofibrils + connective tissue
what are myofibrils
the fibers that compose the bundles of muscle
what are the two connective tissues that are in meat
collagen: the structural part of the tendon that surrounds the muscle
elastin: found in ligaments, cartilages (yellow)
what happens with heat to
collagen
elastin
collagen changes to gelatin > becomes more tender
elastin is not impacted largely by cooking
what dictates the marbling
the fat deposited around organs muscles, and in muscles
what is the finish
the amount of fat cover on carcass
what defines the cut of meat
the shape of the bone
macronutrients in meat
16-23% protein
carbohydrate: glycogen in liver, glucose in blood
vitamins in meat
thiamin, niacin, riboflavin
minerals in meat
iron, copper, trace minerals, calcium (only in canned fished with bones, oysters, shrimp)
what makes the color of meat?
what happens to this pigment with oxidation?
myoglobin
red > brown > green
what can impact the tenderness of meat?
water-holding capacity of the muscle
what can you add to meat to increase water-holding capacity?
acid (vinegar) and salt
how to increase storage/shelf life?
vacuum-packing meat in an O2 impermeable film, stored unfrozen at 0C (sous vide - anaerobic environment)
Modified Atmosphere Packing (MAP): O2 is replaced with CO2 and N2 in packaging - prevents deterioration by slowing respiration
what does the Wholesome Meat Act of 1967 do?
assures consumer the animal was healthy and time of slaughter + the meat is fit for human consumption
who does inspection and when?
USDA
at slaughtering
what shows the USDA inspection
round, purple stamp
what shows the USDA grading
shield stamp
what does the grading indicate
quality
different grades and marbling indication
prime (most marbling) > choice > select > standard (least marbling)
who grades meat
Agricultural Market Service of the USDA
what are grades based on
maturity of animal, marbling of fat, color and texture of lean
two organizations for wholesale cuts
IMPS: Institutional Meat Purchasing Specifications
NAMP: National Association of Meat Purveyors
cooking principles for meat
high temps: increased shrinkage and tougher product
slow cooking: less waste
insert thermometer before cooking
safe temperatures for meat
145F: pork, beef, veal, lamb, steaks, roast, fish (meat and fish)
160F: ground beef, ground veal, ground lamb (ground meat)
165F: turkey, chicken, duck (poultry)
what happens to meat during cooking?
protein coagulates + collagen hydrolyzes to gelatin
surface browns
heat changes interior from red > pink > brown > gray (heat denatures globin + iron is oxidized)
what causes pink color in cured meats?
nitrites
meat and poultry should be cooked to __ and __ before dehydration
160F and 165F
___ allows for a more even cook of meat
tempering meat
methods of dry heat
frying, grilling, broiling, roasting
methods of moist heat
braising, simmering, steaming, stewing
what is the smoke point of oil?
the temperature it can be heated to before smoke occurs
___glycerides have lower smoke points
monoglycerides
frying should not be done with ___
tough cuts of meat
resting the meat will result in ___F over ~ ___ minutes
15-25 increase
10 minutes
define rancid
the uptake of O2 in unsaturated fats
__ are more susceptible to rancidity
MUS vs. PUS
__ is the limiting amino acid in soybeans
methionine
roast should stand for ___ before carving
30 minutes
types of soybean products
edamame: soybean pod
tofu: coagulated soy protein
miso: paste of soy + grains
tempeh: aged soybean + grains
natto: fermented soybeans
fish should be stored ___
at lower temperature d/t higher perishability
if head of fish is intacted, the gills should be ___
bright red and shiny
what is surimi?
purified and frozen and minced fish w/ preservatives (may have egg white or starch added for structure)
what is linked to inadequate refrigeration of tuna, mackerel, and mahi mahi
histamine toxicity
structure and composition of eggs
porous shell
inner membrane
egg whites
yolk
what does the porous shell do for an egg?
exchanges moisture and gases; covered with a bloom that prevents excessive loss and protects contents
T/F: the color of the shell impacts the value and quality
false
what is the purpose of the inner membrane in an egg?
contracts leaving air space in large end of egg
what surrounds the yolk?
vitelline membrane
what anchors the yolk?
chalazae
kcals, pro, and fat of eggs
80 kcals
6 g pro
5 g fat
vitamins in eggs
A, D, riboflavin
what dictates the color of the egg yolk
amount and type of pigment in hen’s diet
which part of the egg has more protein by weight
yolk (17.5% vs. 11%)
what are the grades of eggs
AA, A, B
how is grade determined for eggs
candling - thickness of white, location of yolk, condition of yolk
how is size determined for eggs
based on weight per dozen
how long can raw eggs be stored in refrigerator?
3-5 weeks
how to determine if an egg is fresh?
will sink to the bottom of a pan with cold water
has a dull, rough shell
what temperature do egg proteins coagulate at?
62-70C
eggs coagulation can be used to
bind, firmness, stability, coat food, brown, clarify liquids
