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RD Exam Domain 1 > Domain I-Topic A: Food Science and Nutrient Composition of Foods > Flashcards

Domain I-Topic A: Food Science and Nutrient Composition of Foods Flashcards

1
Q

What is the crispness of vegetables (state of turgor) due to?

A

The osmotic pressure of water-filled vacuoles

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2
Q

What is the limiting amino acid in soybeans?

A

Methionine

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3
Q

What is the percentage of protein in protein concentrates and protein isolates?

A

> or equal to 70% and 90%

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4
Q

Soybeans are used in…?

A

Textured protein products

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5
Q

Chemical changes are due to…?

A

Enzymes

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6
Q

Protopectin (large,insoluble) is converted to _______ (ripe fruit) then converted to ________(overripe fruit)

A

Pectin; pectic acid

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7
Q

What accelerates ripening of fruits during storage?

A

Ethylene gas

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8
Q

Which fruits ripen best at room temperature?

A

Avocados
Bananas
Pears
Tomatoes

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9
Q

If apples are stored in a controlled atmosphere (reduced oxygen), does aging occur faster or is it delayed?

A

Delayed

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10
Q

When should mushrooms and berries be washed?

A

Just before serving

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11
Q

Fruits low in vitamin C from darken rapidly when cut due to enzymatic action. How can this be prevented?

A
  1. ) Dip in citrus juice
  2. ) Add sugar before freezing
  3. ) Heat to boil
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12
Q

Green pigment is due to…?

A

Chlorophyll…more like borophyll

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13
Q

Green pigments turn olive green in acid due to….?

A

Pheophytin

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14
Q

Green pigments turn ______ green in alkaline solution (like baking soda) due to…?

A

Bright; chlorophyllin (mushy; hemicellulose is broken down)

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15
Q

Yellow & orange pigments are the…?
Soluble or insoluble in water?
Little or large effect in acid or alkaline solution?

A

Carotenoids
Insoluble in water
Little effect

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16
Q

What contributes to the red color in tomatoes and watermelon, and overtones in apricots (act as antioxidants)?

A

Lycopenes

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17
Q

Flavinoids

A

Anthocyanins (red, blue & purple)

Anthoxanthins or flavones (white)

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18
Q

Flavinoids are soluble or insoluble in water?

A

Soluble

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19
Q

Anthocyanins turn ____ ____ in acid and _____ in alkaline.

A

Bright red; bluish

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20
Q

Anthoxanthins or flavones (white) are ________ in acid and _______ in alkaline.

A

Colorless; yellow

*Onions turn yellow in aluminum pan

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21
Q

Flavor of fruit is due to…?

A

acids, sugar and aromatic compounds

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22
Q

What causes an astringent feeling in the mouth? (*Found in underripe bananas)

A

Tannins

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23
Q

The grade of fruits/vegetables is based on what? (7)

A

Quality, firmness, color, maturity, freedom from defects, uniform size and shape

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24
Q

Canned Fruits & Vegetables

Grade A

A

desserts & salads (Fancy)

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25
Q

Canned Fruits & Vegetables

Grade B

A

Processed (Choice)

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26
Q

Canned Fruits & Vegetables

Grade C

A

Puddings & pies (Standard)

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27
Q

Fresh Produce Grades (5)

A 
Fancy
Extra #1
#1
Combination
#2
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28
Q

Who grades fruits & vegetables?

A

USDA

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29
Q

What causes color changes in raw, peeled or bruised potatoes?

A

Phenolic compounds

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30
Q

What causes green color under the skin of potatoes?

A

Chlorophyll that develops when potato is exposed to light during storage.
May be accompanied by solanine, a natural toxicant.

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31
Q

Potatoes

Starch changes to ____ during storage.

A

sugar

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32
Q

How do old potatoes change in taste, color and texture?

A

Sweeter in taste
Cook to a darker brown (Maillard reaction)
Softer in texture

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33
Q

Cooking method: small amount of salted water for a short time, covered pan unless otherwise indicated.

A

Boil

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34
Q

Cooking method: perforated container, covered, over boiling water

A

Steam

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35
Q

retains color; flavor; cut small

A

Pressure cooking

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36
Q

Use tender vegetables, high in moisture; don’t drain

A

Stir-fry

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37
Q

Shorter cooking time than fresh because blanching and freezing have made them tender

A

Frozen

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38
Q

What is the suggested preparation method for cooking cabbage to minimize the development of a strong flavor?

A

Cook for a short time, keep lid off initially to let acids escape, cook in large amoint of water.

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39
Q

What # can measures 13 cups, 20-25 servings, and weighs 6 lbs. 9oz.?

A

10 can

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40
Q

What are the possible can sizes?

A

10 (13 C), #3 (5 3/4 C), #2 1/2 (3 1/2 C), #2 (2 1/2 C), #300 (1 3/4 C)

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41
Q

The muscle is composed of bundles of fibers called _______.

A

myofibrils

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42
Q

The structural part of tendon that surrounds muscle.

In heat, it’s hydrolyzed to gelatin and becomes tender.

A

Collagen

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43
Q

Resistant to heat- little change in cooking

Found in ligaments, cartilage; yellow color

A

Elastin

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44
Q

Amount of fat cover on carcass

A

Finish

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45
Q

What identifies the cut of the meat?

A

shape of the bone

Round bone- leg; T-bone- back and ribs

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46
Q

% protein in meat/fish/poultry

A

16-23%

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47
Q

CHO content in meat/fish/poultry

A

glycogen in liver; glucose in blood

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48
Q

Vit/mins in meat/fish/poultry

A

thiamin, niacin, riboflavin, iron, copper, trace minerals

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49
Q

Fabricated into simulated meat products.

MIxed with ground meats- extends number of servings, lowering costs.

A

Textured Vegetable Protein (TVP)

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50
Q

Main contributor to meat color

A

Myoglobin
Myoglobin + oxygen –> red–> brown–> grean
*green colors are due to further myoglobin breakdown (not harmful)

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51
Q

Change in muscle protein brought about by enzymes which increase the ____-_____ _____ of the muscle.

A

WATER-HOLDING CAPACITY

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52
Q

What 2 things also increase tenderness by increasing water-holding capacity of muscle?

A

Acid (vinegar) and salt

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53
Q

Vaccum-packing meat in an oxygen-impermeable film, stored, unfrozen at 0’F is aerobic or anaerobic?

A

ANAEROBIC (sous vide)- extends storage life of meat

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54
Q

Air is removed and replaced with gases (carbon dioxide, nitrogen)

A

MAP: Modified Atmosphere packaging

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55
Q

True or False: Meat inspection is mandatory.

A

True

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56
Q

Who conducts the inspections and grading of meat?

A

UDSA

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57
Q

When are meat inspections and grading done?

A

Time of slaughter

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58
Q

The act that assures consumer that the animal was healthy at the time of slaughter and the meat is fit for human consumption (assures wholesomeness). It’s shown with a round purple stamp “USDA Inspected and Passes.”

A

Wholesome Meat Act of 1967

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59
Q

What does grading indicate?

A

Quality

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60
Q

What are the possible grades of meat?

A

Prime *Most marbling
Choice
Select
Standard *Least marbling

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61
Q

What is grading based on?

A

Maturity of the animal
Marbling of fat
Color
Texture of lean

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62
Q

Where do the most tender cuts come from?

A

The least used muscles (loin, backbone).

*pork chops- loin

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63
Q

Where do the least tender meats come from?

A

The most used muscles (flank, brisket) .

* medium tender meats come from the shoulder (chuck)

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64
Q

Temperature for roasting

A

325’F

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65
Q

IMPS

NAMP

A

Institutional Meat Purchasing Specifications

National Association of Meat Purveyors

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66
Q

High temps INCREASE/DECREASE shrinkage (toughen)?

A

Increase shrinkage or toughen the meat

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67
Q

A slow-cooked roast yields MORE/LESS waste?

A

LESS waste

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68
Q

Insert meat thermometer BEFORE/AFTER cooking?

A

BEFORE

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69
Q

Safe minimum internal temperature for:

pork, beef veal lamb steak, roast, fish (meat & fish)

A

145’F

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70
Q

Safe minimum internal temperature for:

ground beef, ground veal, ground lamb (ground meat)

A

160’F

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71
Q

Safe minimum internal temperature for:

turkey, chicken, duck (poultry)

A

165’F

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72
Q

What happens to collagen when meat/poultry/fish is cooked?

A

Collagen is hydrolyzed to gelatin and softens.

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73
Q

What happens to meat when exposed to heat?

A

Color changes from red to pink to brown to grey. Heat denatures globin; iron is oxidized.

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74
Q

What can be added to meat to increase tenderness?

A

Vinegar- lowers pH and INCREASES water holding capacity of muscle.

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75
Q

Cured meats are pink from what?

A

Nitrates (inhibit botulism)

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76
Q

Forms of dry heat

A

Frying
Broiling
Roasting

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77
Q

What cuts are dry heat used for?

A

Tender cuts- near backbone (loin, sirloin)

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78
Q

What is a desirable property of fat used in frying?

A

A fat with a high smoke point (>400’F)

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79
Q

Cuts of meat that should not be fried

A

Tough cuts (bottom round)

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80
Q

What is moist heat used for?

A

Less tender cuts with more connective tissue (bottom round, chuck, brisket).
*Cook bottom round in water for several hours.

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81
Q

Types of moist heat

A 
Braising
Simmer
Steam
Stewing 
Proteolytic Enzyme (papain)
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82
Q

Braising means to-

A

Flour meat, brown, cover, simmer in liquid. Can be done in oven or on top of range.

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83
Q

Simmer means to-

A

heat in water to 170-185’F with appearance of bubbles.

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84
Q

Steam means to-

A

heat over, not in, water

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85
Q

Stewing means to-

A

add water or other liquid during cooking

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86
Q

What is proteolytic enzyme (papain)?

A

Blend of salt and papaya that tenderizes meat

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87
Q

What should fresh fish with head attached have?

A

Bright red gills and bright, shiny skin.

*If gills are dull and grey, reject it!

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88
Q

What is surimi?

A

purified and frozen minced fish with a preservative.

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89
Q

The yolk of an egg is surrounded by…?

A

vitelline membrane

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90
Q

Chalazae

A

yolk anchors- holds yolk in center

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91
Q

Egg yolk is a naturally occurring…

A

oil in water emulsion

92
Q

Describe the nutritive value of an egg.

A

80 KCAL, 6 g PRO, 5 g FAT, vit A, D, riboflavin.

Yolk is more concentrated than whites- more PRO by weight, fat, vits & mins.

93
Q

Percent composition of PRO in an egg (egg white vs. yolk)

A

egg white 11%, egg yolk 17.5%

94
Q

What does the color of the yolk depend on?

A

Amount and type of pigment in hen’s diet

95
Q

What does candling mean?

A
  • To pass an egg in front of bright light to view contents.

- Judge thickness of white, location and condition of yolk

96
Q

True or False: grading does NOT include the color of the shell, nor the size of the egg.

A

True

97
Q

Grades of an egg include…

A

AA, A, B

98
Q

Sizes of eggs are based on weight per dozen. What are the various size classifications? (6)

A 
Jumbo (30 oz) 
Extra Large (27 oz) 
Large (24 oz) 
Medium (21 oz) 
Small (18 oz) 
Peewee (15 oz)
99
Q

Eggs can be maintained for ___ months in cold storage (29-32’F) with Grade ___

A

6 months, Grade A

100
Q

What happens when a fresh egg is placed in a pan of cold water? What happens with an old egg?

A

A fresh egg sinks; an old egg floats

101
Q

Syneresis (weeping)

A

Liquid released from coagulated product
*occurs when cooked at too high a temperature, or too low a temperature for too long a time; creates a tough, watery product. (droplets of water on surface)

102
Q

What does an acid do to an egg white foam and how?

A

Acid stiffens an egg white foam by tenderizing the protein and allowing it to extend more easily.

103
Q

Egg white foams are compared by measuring what?

A

specific gravity

104
Q

Egg whites at room temperature whip more quickly and yield a larger volume due to LOWER/HIGHER surface tension?

A

LOWER surface tension

105
Q

What can also stabilize an egg white foam?

A

Sugar

106
Q

How does protein in an egg stabilize an emulsion?

A

Protein forms a thin film around droplets of oil.

107
Q

Why does egg yolk yield a stiffer, more stable emulsion than egg white?

A

It has MORE protein (by weight)

108
Q

What helps yolk act as an emulsifier?

A

Lecithin

109
Q

How do lipoproteins stabilize the emulsion?

A

By interacting at the surface of the oil droplets to form a layer.
* Mayo is an example of a food emulsion stabilized by egg yolk.

110
Q

When does the surface of yolks turn green and why?

A
  • When overcooked or allowed to cool slowly

- Due to a combo of iron from the yolk and sulfur from the whole egg– creates ferrous sulfide.

111
Q

What are baker’s special eggs?

A

sucrose is added to improve foaming ability

112
Q

Egg substitutes will often be HIGHER/LOWER in sodium?

A

HIGHER

113
Q

When cooking with egg substitutes, what differences will be present?

A

color and flavor difference

114
Q

When eggs are held in the refrigerator too long, there is a loss of carbon dioxide, which makes the eggs more ALKALINE/ACIDIC?

A

ALKALINE (add more acid)

115
Q 
Milk composition: 
% water
% FAT
% CHO (lactose)
% PRO (complete, HBV)
A

87% water

  1. 7% FAT
  2. 9% CHO (lactose)
  3. 5% PRO
116
Q

Milk is 80% ______, which is precipitated at a pH of 4.6 and forms sift curd.

A

Casein

117
Q

The liquid that drains from curd of clotted milk

A

Whey

118
Q

Name the components of whey (5)

A 
Lactose
Lactalbumin 
Lactoglobulin 
Water soluble vitamins 
MInerals
119
Q

Milk and milk products are a good source of… (5). They are low in…. (1).

A

Good source of calcium, phosphorus, riboflavin, vitamins A and D.
Low in iron.

120
Q

Temps/times for pasteurization (to destroy pathogenic bacteria)

A

145’F for 30 minutes or 160’F for 15 seconds

121
Q

Types of Milk
High pressure breaks fat globules to 1/5 regular size; film of protein surrounds each globule; more susceptible to action of lipase, but the pasteurization process destroys lipase

A

Homogenized

122
Q

Types of Milk

400 USP units added per quart of milk by feeding the cow this vitamin, irradiating the milk, or adding the vitamin

A

Vitamin D Milk (must be labeled)

123
Q

Types of Milk

1.5-2.25% fat

A

2% milk

124
Q

Types of Milk

0.5-2% fat

A

Low fat milk

125
Q

Types of Milk

<0.5% fat

A

Skim milk

126
Q

Concentrated milks (4)

A 
evaporated milk (60% water removed) 
sweetened milk (add 15-18% sucrose or glucose)
dried whole milk (26% fat, does not keep well) 
dried skim milk (not more than 1.5% fat, keeps well)
127
Q

Fermented milks include…(3)

A

Cultured buttermilk
Sweet acidophilus
Kefir

128
Q

In cultured buttermilk, add ____ ____ bacteria to skimmed or partly skimmed milk

A

lactic acid bacteria

129
Q

In place of using buttermilk in place of regular milk in a recipe, increase ____ ____.

A

baking soda

130
Q

Sweet acidophilus milk (skim milk + sweet acidophilus bacteria) reduces ______.

A

Lactose

131
Q

The coagulated product of fermentation of milk sugars by lactic acid bacteria

A

Yogurt

132
Q

When milk is heated, what happens to they why protein?

A

It precipitates out on bottom of pan or on surface of milk.

133
Q

How do you prevent milk from curdling?

A

Add an acid slowly and agitate.

134
Q

In milk, an ACID precipitates _______.

A

Casein

135
Q

Butter is 80% _____ _____ and margarine is 80% ______ _____ or ______ ______.

A

milk fat

vegetable oil or animal fat

136
Q

BUTTER/MARGARINE turns rancid as it takes up oxygen an releases hydrogen.

A

BUTTER

137
Q

Types of cream

A 
heavy or thick 
medium 
whipped cream 
light or thin 
sour cream 
half and half
138
Q

Creams with the highest fat content

A

heavy or thick >36% fat
medium 30-36% fat
whipped cream 35% fat

139
Q

During cheese production, what enzyme is added, which coagulates casein and forms curd

A

rennet

140
Q

Types of cheese (3)

A

Uncured (cottage cheese)
Cured (additional whey removed, salt added, ripened)
Processed (blend of several natural cheeses)

141
Q

What is the emulsifier added to processed cheese?

A

disodium phosphate- makes cheese better for cooking; fat will not spread out.

142
Q

Grains and cereals

Part of endosperm, separated with bran

A

aleurone layer

143
Q

Grains and cereals

In germ, has most of thiamin

A

Scutellum

144
Q

Inner portion of wheat kernel

A

Farina

145
Q

Quick-cooking cereals have ____ ____ added.

A

Disodium phosphate

  • makes cereal alkaline so particles sweel faster
  • Should be avoided on low sodium diet
146
Q

Strength of gluten and protein content have a negative or positive relationship?

A

Negative. The stronger the gluten, the more protein; the weaker the gluten, the less protein.

147
Q

Name the 8 different wheat flours.

A 
graham
bread (hard wheat)
all-purpose (blend of hard and soft wheat)
pastry (soft wheat) 
cake (soft wheat) 
enriched with B vits, iron and folic acid
instant blending
self-rising
148
Q

Place the following flours in order from strongest gluten and most protein to weakest gluten and least protein: all-purpose, cake, pastry, bread.

A

bread (strong gluten, 11.8% PRO)
all-purpose (less gluten, 10.5% PRO)
pastry (weaker gluten, 7.9% PRO)
cake (least and weakest gluten, more starch, 7.5% PRO)

149
Q

What is gluten made from and what does it do?

A

Made from gliadin and glutenin through process of hydration and mixing.
Gives elastic properties, forms framework, holds in leavening agent.

150
Q

What is the color of flour due to?

A

Carotenoids

151
Q

If an oxidizing agent is added to flour, what is it labeled?

A

“Bleached”

Natural agents cause oxidation and turn flour from creamy yellow to white.

152
Q

What does the strength of the flour refer to?

A

the capacity to retain leavening

- depends on quality of gluten (bread flour- strong, cake flour- weak)

153
Q

Adding bran INCREASES/DECREASES volume of end product?

A

DECREASES

Increase flour and liquid to compensate

154
Q

Leavening agents

A

Steam
Air
Carbon dioxide (from yeast, baking soda, baking powder)

155
Q

How do you incorporate air into baked flour mixtures?

A

Beat, sift, fold, cream

156
Q

What does the action of yeast on sugar yield?

A

carbon dioxide and alcohol

157
Q

________ is produced from the action of acid on baking soda.

A

Carbon dioxide

*acids include sour milk, cream of tartar, molasses

158
Q

Baking soda + a dry acid + corn starch =
Baking soda provides…
A dry acid…
Cornstarch…

A

Baking Powder

  • Baking soda provides carbon dioxide
  • A dry acid reacts with soda to release carbon dioxide
  • Cornstarch keeps contents dry
159
Q

A dry chemical leavening agent used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.

A

Baking powder

160
Q

Types of baking powder

A

Tartrate
Phosphate
Combination

161
Q

Use ____ tsp baking powder per ___ cup flour

A

1 1/2 tsp baking powder per 1 cup flour

162
Q

Old baking powder becomes more alkaline causing loss of _______ in baked goods.

A

Thiamin

163
Q

_____ keeps yeast from sticking in baked flour mixtures.

A

Salt

164
Q

_____ provides stability, retains leavening agent, distributes shortening by emulsification, introduces air, adds color and flavor in baked flour mixtures

A

Egg

165
Q

____ adds tenderness by coating gluten products particles in baked flour mixtures

A

Fat

166
Q

______ is hydroscopic. It modifies texture by tenderizing. It softens gluten and prevents gluten development by absorbing some of the water that gluten needs.

A

Sugar

167
Q

Too much sugar in a flour mixture results in…

A

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

168
Q

Most of the sugar in honey is ____ & _____.

A

Glucose and fructose

169
Q

Term used to distribute fat into dry ingredients.

A

Cut-in

170
Q

Method of mixing used in foams- a down, across, up and across the top motion while rotating bowl.

A

Fold

171
Q

_______ are leavened with steam, air, chemical leavening agents.
Ex: muffins, biscuits, popovers

A

Quick breads

*carbon dioxide is released at a faster rate than fermentation

172
Q

Basic ingredients in quick breads include: (2)

A

Egg and flour

173
Q

Excess mixing causes…

A

(1) loss of carbon dioxide
(2) tunnels from top to bottom
(3) Tough, heavy product

174
Q

Characteristics of a good muffin

A

Round
Pebbled top
Symmetrical shape
No long, narrow tunnels

175
Q

Method of mixing cake

A

Cream fat with sugar, add egg, add sifted dry ingredients in portions, alternating with portions of milk

176
Q

Types of cakes

A 
Shortened cake (layer, pound cake, etc.) 
Foam cake (angel cake)
177
Q

Shortened cake uses _____ as leavening agent.

Foam cake uses ____ as leavening agent.

A

Chemical leavening; air

178
Q 
Shortened cakes:
Layer cake uses \_\_\_\_\_.
Pound cake uses \_\_\_\_ &amp; \_\_\_\_\_.
Rich cakes uses increased \_\_\_, \_\_\_, \_\_\_.
Gold cake uses egg \_\_\_\_\_. 
White cake uses egg \_\_\_\_\_.
Yellow cake uses \_\_\_\_\_ \_\_\_\_\_.
A 
baking soda
air and steam 
fat, sugar, egg 
yolks
whites 
whole egg
179
Q

Foam cake:
Angel cake: ___ ___ foam
Sponge cake: ____ foam & ____ foam
Chiffon cake: ____, ____, ____ & ____

A

egg white foam
yolk foam & white foam
liquid yolks, egg white foam, baking powder, oil

180
Q

In cake, the more _____ the more time is needed to reach the elevated coagulation temperature of the gluten.

A

Sugar
*As sugar increases, the volume of cake increases up to the point where the volume is so great, and the gluten so weak, that the gluten stands snap and the cake falls in the center (gummy, crystalline appearance).

181
Q

Yellowing of cake caused by…

A

alkaline batter (excess soda)

182
Q

Fallen center of cake caused by…

A

excess sugar, excess fat, excess baking powder, inadequate mixing, oven temp too low, open door during early baking

183
Q

Tough, dry crumb of cake caused by…

A

Too much flour or egg, too much mixing, too little fat or sugar, over-baking

184
Q

Course texture in cake caused by….

A

Too much baking powder or sugar, oven temperature to low, inadequate mixing

185
Q

Poor volume in cake caused by…

A

Too little baking powder, improper level of sugar or fat

186
Q

Cookies are a modified shortened cake, which are higher in ___ and lower in ____ and ____.

A

higher in fat

lower in sugar and liquid

187
Q

Pastries involve ____, ____, ____ and ____.

A

flour, fat, liquid and salt

188
Q

lard and oil are ___% fat, buttter is ___% fat

A

100%; 80%

* when substituting butter for lard, need to use more

189
Q

How is the tenderness in pie crust enhanced?

A

by using oil, soft fats, or fat cut into very small pieces

190
Q

How is flakiness of a pastry promoted?

A

By leavening fat in coarse particles. Fat in pieces melts and flows, leaving a hole where steam collects & pushes upward against the upper surface of the resulting cell. The cell is locked into that extended position, resulting in a flaky crust.

191
Q 
Proportion of liquid to flour parts in the following: 
Pour batter (ex. waffles) 
Drop batter (ex. muffins)
Soft dough (bread) 
Stiff dough (ex. pie crust)
A

Liquid to flour

1: 1
1: 2
1: 3
1: 4

192
Q

Use high protein bread flour in _____ _____.

A 
yeast dough 
(low protein flour causes crumbly products with poor texture)
193
Q

What does yeast do?

A

Ferments sugar and releases carbon dioxide

194
Q

Method of preparing dough:

All ingredients are added before dough is allowed to rise

A

straight dough method

195
Q

Method of preparing dough:
Combine liquid with yeast and part of flour and allow this batter (sponge) to ferment for several hours; add sugar, salt, fat, rest of flour; knead

A

sponge method

196
Q

The final rising of the dough (fermentation).

A

Proofing time

  • Shortened in sponge method
  • Use strong flour, high in protein (bread flour)
197
Q

Method of preparing dough:

  • reduces processing time
  • not as affected by fermentation time and temp
  • commercial process that substitutes intense mechanical energy to a large degree for traditional bulk fermentation
A

Continuous bread-making method

198
Q

When baking at high altitudes, may have to decrease amount of ____ ____ and increase amount of _______ to.

A

baking powder; liquid

199
Q

Starch is compose of _____ & _____.

A

amylose and amylopectin molecules

200
Q

______ is responsible for gelation in cooled, cooked pastes.

A

Amylose

201
Q

Corn, rice and sorghum have ONLY ______.

A

amylopectin

  • non-gelling; stable to freezing and thawing
  • used in frozen foods
202
Q

Place the following starches in order of the effectiveness of thickening ability: wheat, waxy rice, tapioca, waxy sorghum, potato, waxy corn.

A

potato (best thickener), waxy corn, waxy rice, waxy sorghum, tapioca, wheat

203
Q

Wheat _____ is even less effective than pure wheat ______ because of the protein content.

A

flour; starch

204
Q

Pastry and cake flour have more starch and less gluten, so they thicken BETTER/WORSE?

A

BETTER

205
Q

________ is the swelling that occurs when starch is heated in water close to the boiling point.

A

Gelatinization

*Heat dissociates bonds, water moves in and swells granules

206
Q

During gelatinization, sugar increases ________ and reduces _____ and ____ _____.

A

translucency; viscosity; gel strength

207
Q

What happens if lemon juice (acid) is added to lemon meringue pie before cooking is complete? Why?

A

Filling will be runny because acid breaks down starch and will give a runny product.

208
Q

Staling of starch products.
Occurs in starches with a high proportion of AMYLOSE.
Undesirable (reduces quality)

A

Retrogradation (recrystallization)

-gives a gritty texture

209
Q

Melt fat, add flour (half fat, half flour)

A

Roux

210
Q

To get a clear, shiny, translucent sauce, use ______ as thickener.

A

cornstarch

211
Q

Crystal inhibitors include: (3)

A

Acid (cream of tartar, vinegar)
Fat (chocolate, milk)
Protein (milk, egg whites, gelation)

212
Q

Overrun ice cream is the increase in volume from ______ and ______.

A

Freezing and whipping

213
Q

How does fat interfere with crystal formation?

A

It makes crystals small and smooth.

*To make smoother ice cream, increase fat.

214
Q

Gelatin
___ calories per gram.
Incomplete protein with no _____, and low ____ and ____.

A

4 kcal/g
No tryptophan
Low in methionine and lysine

215
Q

An enzyme in fresh or frozen pineapple the breaks down protein and prevents gelation.

A

Bromelin

216
Q

For best flavor, coffee should be brewed at ____‘F.

A

185-203’F

At high temps, tannin is extracted and coffee is bitter

217
Q

The FDA controls ______.

A

Additives (emulsifiers, hermectant, stabilizers, anti-caking, nitrates etc.)

218
Q

Monoglycerides
Diglycerides
Lecithin
Disodium phosphate

A

Emulsifiers

219
Q

Gylcerol monostearate

A

Humectant (retains H2O)

220
Q

Propionate

A

Preservative; mold inhibitor

221
Q

______ foods provide more benefits than the basic nutritional benefits.

A

Functional foods

222
Q

Functional food; reduce total and LDL cholesterol; found in fortified margarines.

A

plant sterols and stanol esters

223
Q

Functional food; found in grape juice and red wine; reduces platlet aggregation

A

resveratrol

224
Q

Functional food; found in tomatoes; may reduce prostate cancer

A

lycopene

225
Q

Biologically active, naturally occurring chemical components in plant foods, act as natural defense for the plant

A

phytochemicals

226
Q

Example of a phytochemical; from the cruciferous vegetables; detoxification of carcinogens

A

Thiols

227
Q

The additive influence of foods and constituents which, when eaten, have a beneficial effect on health.

A

Food synergy

RD Exam Domain 1 (9 decks)

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