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Jean Inman > Domain I: Principles of Dietetics > Flashcards

Domain I: Principles of Dietetics Flashcards

1
Q

Fruits and Vegetables

A

75-93% water and CHO
Calcium: orange and greens
Vitamins C, A, some B

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2
Q

Crispness (state of turgor) is due to

A

osmotic pressure of water-filled vacuoles

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3
Q

With increase in age

A

increase in hemicellulose and lignin

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4
Q

Soybeans

A

limiting amino acid is methionine

concentrates >70% protein; isolates > 90% protein

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5
Q

What accelerates ripening of fruits during storage?

A

Ethylene gas

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6
Q

To delay the aging in apples….

A

store in controlled atmosphere/reduced 02

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7
Q

Climacteric fruits

A

ripen post harvest (peaches, pears, bananas, apples, tomatoes)

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8
Q

Non-climacteric fruits

A

best when ripened before harvest (grapes, melon, citrus)

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9
Q

What should be washed just before serving

A

Berries and mushrooms

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10
Q

One dozen oranges will yield:

A

1 qt of juice

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11
Q

12 oranges =

A

32oz juice

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12
Q

Green pigment

A

Chlorophyll

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13
Q

Turns olive green in acid

A

Pheophytin

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14
Q

Turns bright green in alkaline

A

Chlorophyllin (mushy; hemicellulose has broken down)

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15
Q

Yellow-orange pigment

A

Carotenoids

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16
Q

Carotenoids are ____ affected by change in pH

A

least

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17
Q

Lycopene; act as

A

contributes to red color in tomatoes, watermelon, and overtomes in apricots; antioxidant

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18
Q

Red, blue, purple flavonoids

A

Anthocyanins

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19
Q

Anthocyanins are ____ affected by change in pH

A

greatly

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20
Q

Anthocyanins are ____ in water, ____ in acid, ____ in alkaline

A

soluble, bright red, bluish

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21
Q

Canned F&V grades

A

Grade A
Grade B
Grade C

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22
Q

Grade A

A

desserts, salads (Fancy)

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23
Q

Grade B

A

processed (Choice)

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24
Q

Grade C

A

puddings, pies (Standard)

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25
Q

Starch changes to ____ during storage of potatoes

A

sugar

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26
Q

Old potatoes taste ____, cook to ____ ____ because of the _____ reaction

A

sweeter, darker brown, Maillard

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27
Q

Cooking frozen potatoes

A

shorter cooking time than fresh d/t blanching and freezing making the potatoes tender

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28
Q

How to cook cauliflower

A

short time, covered

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29
Q

Broccoli in microwave

A

decreased time, increased retention of vitamin C, same flavor

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30
Q

How to cook cabbage

A

to minimize the development of a strong flavor, cook for a short amount of time with the lid off to let acids escape; cook in a large amount of water

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31
Q

10 can

A

6#/case
net wt: 6lbs 9oz
Measure: 12 cups
# of servings: 20-25

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32
Q

Myofibrils

A

Muscle composed of bundles of fiber

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33
Q

Sheet of ____ _____ holds fibers in bundles

A

connective tissue

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34
Q

Collagen

A

structural part of tendon that surrounds the muscle

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35
Q

collagen in heat

A

hydrolyzed to gelatin; becomes tender

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36
Q

Elastin

A

found in ligaments, cartilage; yellow.

resistent to heat, little changes in cooking

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37
Q

Nutritive value of pork

A

good source of thiamin

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38
Q

Nutritive value of fish canned with bones

A

high calcium; good for DF people

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39
Q

Myoglobin

A

main contributor to meat color

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40
Q

Myoglobin + oxygen

A

red –> brown –> green

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41
Q

Green color in meat

A

due to further myoglobin breakdown (not harmful)

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42
Q

Change in muscle protein d/t

A

enzymes which increase the water holding capacity of the muscle

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43
Q

What happens to when we marinate meat in vinegar?

A

acid and salt increases tenderness by increasing the water holding capacity of muscle

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44
Q

Anaerobic (sous vide) packaging

A

vacuum packing meat in O2-impermeable film, stored unfrozen at 0 celsius

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45
Q

MAP (modified atmosphere packaging)

A

Air is removed and replaced with CO2 and nitrogen; prevents deterioration by slowing respirations

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46
Q

Inspection

A

mandatory, done by USDA at slaughter

round purple stamp “USDA inspected and passed”

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47
Q

Wholesome meat act of 1967

A

assures that animal was healthy at slaughter and meat is fit for human consumption

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48
Q

Grading

A

voluntary; indicates quality

appears as a shield

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49
Q

What determines the method of cooking meat?

A

The cut of meat

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50
Q

Most tender cuts come from

A

the least used muscles (loin, backbone)

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51
Q

Least tender cuts of meat come from

A

the most used muscles (flank, brisket)

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52
Q

Temperature for roasting meat

A

325 F

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53
Q

Slow-cooked roast yields

A

less waste

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54
Q

high temperatures

A

increase shrinkage and toughen

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55
Q

When should a meat thermometer be inserted?

A

before cooking

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56
Q

Safe minimum intern temps:
Meat and fish
Ground meat
Poultry

A

Meat and fish 145 F
Ground meats 160 F
Poultry 165 F

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57
Q

Tough cuts need to be cooked to well-done because

A

there is more collagen that needs more time to soften

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58
Q

Cured meats are pink from

A

nitrites

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59
Q

What do nitrites prevent?

A

botulism

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60
Q

What allows meat to cook more evenly?

A

tempering

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61
Q

Dry heat

A

frying, broiling, roasting, grilling

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62
Q

Dry heat is used for

A

tender cuts of meat

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63
Q

Frying

A

desirable property of fat used in frying has a high smoke point (> 374F)

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64
Q

Smoke point

A

temperature to which fat can be heated before puffs of smoke occur

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65
Q

Fat with highest smoke point

A

Safflower oil 513

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66
Q

Fat with lowest smoke point

A

Butter 350

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67
Q

Monoglycerides/shortening have ___ smoke points

A

lower

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68
Q

What causes rancidity

A

uptake of O2 in unsaturated fatty acids

69
Q

What oil is at the most risk for rancidity?

A

healthiest plant oils; more PUFAS

70
Q

Broiling is a form of ____ heat

A

radiated

71
Q

Moist heat

A

Braising, simmer, steam, stewing

72
Q

Moist heat is used for

A

less tender cuts with more connective tissue (bottom round, chuck, brisket)

73
Q

What proteolytic enzyme tenderizes meat?

A

Papain

74
Q

How should fresh fish look?

A

Attached heat, bright red gills, and bright, shiny skin

75
Q

Nutritive value of eggs

A

80 kcal, 6g protein, 5g fat, source of vitamin A, D, riboflavin

76
Q

____ is more concentrated than ____

A

Egg yolk, egg white

77
Q

____ has more protein (by weight), fat, minerals, and vitamins

A

Yolk

78
Q

Candeling

A

pass the egg in front of a bright light to view contents

79
Q

Grades of eggs

A

AA, A, B

80
Q

How do you tell if an egg is fresh?

A

A fresh egg will sink to the bottom of a pan of cold water with a dull, rough shell

81
Q

Syneresis

A

liquid released from a coagulated product
occurs when cooked at too high temp or too low for too long
creates a tough, watery product

82
Q

____ stiffens egg white foam by _____ the production and allowing it to ____ more easily

A

acid, tenderizing, extend

83
Q

How do egg whites at room temperature yield a larger volume?

A

Egg white whipped at room temp will whip more quickly a yield a larger volume due to lower surface tension

84
Q

Egg yolk and emulsion

A

egg yolk yields a stiffer, more stable emulsion than egg whites because it has more protein (by wt)

85
Q

Frozen eggs

A

10% sugar or salt (by wt of yolk) are added as stabilizers

86
Q

Egg substitutes

A

are orange, lower in fat, kcal, and cholesterol

87
Q

When eggs are in the fridge for too long

A

there is a loss of CO2 and eggs become more alkaline

88
Q

Milk

A

3.5% complete protein

80% casein (precipitated at pH of 4.6–> forms a soft curd)

89
Q

What is whey?

A

The liquid that drains from curd of clotted milk

90
Q

Fermented milk

A 
Cultured buttermilk (more acidic): add lactic acid bacteria to skimmed or partly skimmed milk
Sweet acidophilus milk: skim + acidophilus --> decreased lactose
91
Q

When using buttermilk in place of regular milk, what should you increase?

A

Baking soda

92
Q

When heated, what happens to whey protein?

A

Precipitates out of bottom of the pain or surface of milk (film)

93
Q

How should you prevent curdling?

A

Slowly add an acid and agitate; acid precipitates casein

94
Q

Butter

A

80% milk fat

95
Q

Margarine

A

80% vegetable oil or animal fat

96
Q

Hydrolytic rancidity

A

uptake of water; causes flavor changes in butter (saturated fats)

97
Q

Oxidative rancidity

A

unsaturated oils are more subject to

98
Q

Heavy/thick cream

A

> 36% fat

99
Q

Medium cream

A

30-36% fat

100
Q

Whipped cream

A

35% fat

101
Q

Uncured cheese

A

cottage cheese, cream cheese

refrigerate immediately

102
Q

Cured cheese

A

additional whey removed, salta dded, roppened

103
Q

Moisture content of cottage cheese

A

79% (highest)

104
Q

Moisture content of mozzarella

A

45-55%

105
Q

Moisture content of parmesan

A

31% (lowest)

106
Q

Processed cheese

A

American; emulsifier added

107
Q

What do quick-cooking cereals have added?

A

Disodium phosphate

108
Q

What does disodium phosphate do?

A

makes cereal alkaline so particles swell faster

109
Q

Graham/whole wheat flour

A

entire grain, freshly ground, spoils quickly d/t fat in germ

110
Q

Bread (hard wheat) flour

A

strong gluten; 11.8% protein

111
Q

All purpose (blend of hard and soft wheat) flour

A

less gluten, 10.5% protein

112
Q

Pastry (soft wheat) flour

A

weaker gluten; 7.9% protein

113
Q

Cake (soft wheat) flour

A

least and weakest amount of gluten; more starch, 7.5% protein

114
Q

Functional property of gluten

A

gives elastic properties, forms framework, holds in leaving agent

115
Q

What is gluten made from?

A

Gliadin and glutenin

116
Q

Functional property of CO2

A

provides acid and alkali needed for a reaction

117
Q

Mixture of baking soda

A

NAHCO3 provides the CO2, a dry acid (sodium aluminum sulfate reacts with soda to release CO2) and cornstarch (keeps contents dry)

118
Q

Types of baking powder

A

SAS-Phosphate

119
Q

All baking powders have

A

baking soda

120
Q

What happens with old baking powder?

A

There is more alkaline which causes a loss of thiamin in baked goods

121
Q

Hydroscopic affect of sugar

A

modifies texture by tenderizing

122
Q

Sugar and gluten

A

softens gluten and prevents gluten development by absorbing some of the water that gluten needs

123
Q

What happens when there’s too much sugar?

A

coarse cells, thick walls, a shiny crust, and a crumbly product

124
Q

Sugar content in a low fat muffin

A

High

125
Q

Basic ingredients of quick breads

A

Egg, flour

126
Q

How are quick breads leavened?

A

Steam, air, chemical leavning agents

127
Q

What happens with excess mixing?

A

Loss of CO2, overdeveloped gluten, tunnels, tough and heavy product

128
Q

Why does the center of a cake fall in?

A

The more sugar, the more time needed to reach to elevated coagulation temp of gluten. So as sugar increases the volume the cake also increases to the point where the volume is so great and gluten is so weak that gluten strands snap and the cake falls in the center

129
Q

Tenderness of pie crust is caused by

A

use of oil, soft fats or fat cut into small pieces

130
Q

Flakiness of pie crust is promoted by

A

leaving fat in coarse particles

131
Q

When substituting butter for lard

A

use for butter because butter is only 80% fat while lard is 100%

132
Q

Sponge method of yeast dough

A

combine liquid with yeast and part of flour, allow to ferment for sevral hours then add sugar, salt, fat, rest of flour and knead

133
Q

Proofing time of sponge method for yeast dough

A

shortening

134
Q

Starch is composed of

A

amylose and amylopectin molecules

135
Q

What is amylose responsible for?

A

Gelation

136
Q

Waxy starches (corn rice, sorghum) have

A

amylopectin (branched fraction)

137
Q

Waxy starches are

A

non-gelling, stable to freezing and thawing, used in frozen foods

138
Q

What starch is more effective for thickening?

A

Potato

139
Q

Gelatinization

A

swelling that occurs when starch is heating in water close to the boiling point

140
Q

Why should you add an acid when gelatinization is complete?

A

Acid breaks down starch –> runny product

141
Q

White sauces

A

melt fat, add flour (roux-half fat, half flour)

142
Q

What starch should you use as a thickener to get a clear, shiny, and translucent sauce?

A

Corn starch

143
Q

What do crystal inhibitors do?

A

They keep crystals small and smooth

144
Q

More cyrstal inhibitors=

A

soft candy

145
Q

Crystalline sugar

A

fixed, orderly pattern of molecules or atoms

146
Q

Large crystals =

A

rock candy

147
Q

Small crystals =

A

fondant, fudge

148
Q

What ingredients does fudge have that interfere with crystallization?

A

Milk, chocolate, corn syrup

149
Q

Ice cream overrun

A

increase in volume from freezing and whipping; should be 70-80% of wt

150
Q

If there is not enough fat in ice cream, what texture will the ice cream have?

A

Grainy with large crystals

151
Q

How do you produce smoother ice cream?

A

Increase fat

152
Q

Nutritive value of Gelatin

A

4kca/g

153
Q

Is gelatin a complete protein?

A

NO-missing tryptophan

154
Q

Bromelain

A

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

155
Q

Papain

A

proteolytic enzyme from papaya that will prevent gelation

156
Q

At what temperature should coffee be brewed at for best and non-bitter flavor?

A

185-203 F

157
Q

What happens if you brew coffee at a high temp?

A

tannin is extracted –> bitter flavor

158
Q

Where do you find the composition of food?

A

National Nutrient Data Bank from USDA

159
Q

Sorbitol

A

humectant (retains moisture), sweetener, bulking agent, limits mold

160
Q

Propionate, sodium benzoate (soda)

A

mold inhibitor

161
Q

Monosodium Glutamate (MSG)

A

flavor enhancer; provides savory umani taste

162
Q

Function of grape juice and red white

A

Resveratrol –> decreases platelet aggregation

163
Q

Function of Fatty fish

A

omega 3 fatty acids –> reduce TG levels

164
Q

Function of Tomatoes

A

Lycopene –> may reduce prostate cancer risk

165
Q

Fermented dairy products

A

probiotics –> GI health

166
Q

Fortified margarines

A

Plant sterols and stanol esters –> decrease total and LDL cholesterol

167
Q

Phytochemicals

A

chemical compounds in plant foods

168
Q

Indoles

A

phytochemical; cruciferous vegetables (sulfer)-detoxification of carcinogens

169
Q

Isoflavones

A

phytochemical; soy beans-lower elevated cholesterol

Jean Inman (2 decks)

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