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DHN 302 > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What law governs food safety manufacturing to prevent foodborne illness?

A

Food Safety Moderation Act (FSMA)

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2
Q

What is the difference between a food allergy, intolerance, and sensitivity?

A

A. Allergy- immune system attack to protein in food
B. Intolerance- Enzyme deficiency
C. Sensitivity- Any adverse reaction to a food

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3
Q

What law requires appropriate labelling of allergens on food products?

A

The Food Allergen Labeling and Consumer Protection Act (FALCPA)

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4
Q

What are the three different kinds of contamination with examples of each?

A
  1. Chemical- caused by chemical substances like cleaning agents.
  2. Physical- particles like glass, metal, hair, bandages, and jewelry
  3. Biological- caused by microorganisms like bacteria, molds, yeasts, viruses, and fungi.
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5
Q

What is the temperature danger zone?

A

Between 41F and 135F. Food exposed to temperature danger zone should be thrown out after 4 hours.

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6
Q

What are the 4 most commonly used cookware types?

A
  1. Copper- excellent conductor! Heat rapid and evenly. Very expensive
  2. Aluminum- Used the most! Second best at conducting heat. Not to be used with acidic foods
  3. Stainless steel- poorly conducts and retains heat. Useful for holding foods!
  4. Cast iron- heavy and brittle. Must be kept up properly. Distributes heat well and holds temperature.
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7
Q

What are the 8 main moist-heat transfer methods for cooking?

A
  1. Scalding- liquid heated to 150F. Boiling bubbles on bottom and side of pan.
  2. Poaching- liquid 160-180F. Food partially or fully immersed Best for delicate foods like eggs and fish.
  3. Simmering- liquid never less than 180F (right below boiling point). Allow gentle bubbles to rise and break the surface.
  4. Stewing- simmering in small amount of liquid for a slow and steady preparation.
  5. Braising- similar to stewing. Meats first then veggies
  6. Boiling- Heat water to 212F with rapid bubbles. (includes parboiled and blanching)
  7. Steaming- food heated by steam from boiling water
  8. Microwaving- can be moist or dry heat method
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8
Q

What are the 6 dry-heat transfer methods for cooking?

A
  1. Baking- temp range from 300-425F. Heating with hot air from oven.
  2. Roasting- similar to baking
  3. Broiling- Food prepared under an intense heat source for 5-10 minutes. Used for tender meats, poultry, and fish.
  4. Grilling- opposite of broiling. Food cooked above an intense heat source.
  5. Barbecuing- foods being slow cooked.
  6. Frying- heating foods in fat
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9
Q

What are the 5 different types of knives used in cooking lab?

A
  1. Chef’s knife- all purpose knife used for chopping, slicing, and mincing. 8 to 14’ inch long blade.
  2. Utility knife- all purpose used for fruits, vegetables, and poultry cutting. 6 to 8’ inch blade.
  3. Paring knife- Short knife used for detail work. 2 to 4’ inches long.
  4. Serrated slicer- long knife with serrated edge used to cute bread, tomatoes, and other soft items.
  5. Steel- rod used to sharpen a knife blade.
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10
Q

What are the 4 slicing methods used and discussed during lab?

A
  1. Batonnet- strips of 1/4 inch by 1/4 inch and 2 inches long.
  2. Julienne- thinner than batonnet. Looks like a match stick.
  3. Dicing
  4. Mincing
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11
Q

Weight measure the __________ of an ingredient. It is expressed in grams, ounces, or pounds.

A

Heaviness

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12
Q

Volume measure the _________ filled by an ingredient. Expressed in teaspoons, fluid ounces, cups, pints, quarts, gallons, or liters.

A

Space

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13
Q

Common Measurements:

A

1 tablespoon= 3 teaspoons
16 tablespoon= 1 cup
1 cup= 8 fluid ounces
2 cups= 1 pint
4 cups= 1 quart
4 quarts= 1 gallon
16 ounces= 1 pound

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14
Q

What is the dry and fresh herb equivalency?

A

3 teaspoon fresh= 1 teaspoon dry

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15
Q

What is the difference between flavoring and seasonings?

A

Flavorings add a NEW flavor to a food and alter its natural flavor. Flavorings include herbs, spices, vinegars, and condiments.
Seasonings ENHANCE the natural flavor of a food. Seasonings include salt and pepper.

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16
Q

What flavor does salt suppress? What flavor does it enhance?

A

Salt suppresses bitter flavors but make sweet and sour flavors more prominent.

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17
Q

What is the difference between taste and flavor?

A

Taste depends solely on the taste buds’ connection to the brain. Flavor encompasses taste, odor, and mouthfeel of a food. Odor provides 75-95% of the impression of flavor.

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18
Q

What factors affect the perception of taste?

A

Genetics play a role in taste.

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19
Q

What is the composition of milk?

A

87% water and 13% milk solids like fat, protein, and carbs. Milk has riboflavin, vitamins A and D, and tryptophan.

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20
Q

Describe the macronutrient composition of milk?

A

Carbohydrates- in the from of lactose (12g in 1 cup)
Protein- Milk protein is complete protein with all essential amino acids. 80% casein protein and 18% whey.
Fat- fat in milk is called milkfat. Milk is 66% mostly saturated fat.

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21
Q

What are the two processing techniques of milk?

A
  1. Homogenization- mechanical process in which fat globules in whole milk are reduced in size and permanently dispersed. Homogenized milk coagulates more easily.
  2. Milkfat removal- milk can be processed in a centrifuge to remove all or a portion of the fat.
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22
Q

Which types of milk may need to be fortified?

A

Reduced fat, low-fat, and fat free need to be fortified with vitamin A and D.

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23
Q

How should milk be stored?

A

Milk should be kept refrigerated at 41F or below. Milk can last in the fridge for no more than 3 weeks. Milk needs to be stored in opaque containers to reduce exposure to light which could trigger oxidation and loss of riboflavin.

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24
Q

How do certain milk alternatives compare to regular milk?

A

Soy milk lacks nutrients. Rice milk does not contain lactose. Almond milk is low fat and protein.

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25
Q

What are some examples of cultured dairy products?

A

Cultured dairy products are fermented products. Examples are buttermilk, sour cream, creme fraiche, and yogurt.

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26
Q

How is buttermilk made?

A

Buttermilk is made by adding bacteria to fresh pasteurized skim or low-fat milk. Bacteria will convert sugar into lactic acid giving buttermilk the sour taste. 1 tablespoon of white vinegar + 1 cup of milk

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27
Q

Why does buttermilk last longer than regular milk?

A

Buttermilk has a longer shelf life because it has a higher acid content.

28
Q

What is the difference between butter and margarine?

A

Butter is a diary product containing 80% milkfat. Margarine is not a diary product. Similar to butter composition but fat sources include soybean, corn, etc.

29
Q

Discuss examples of cheese classification with moisture percentage.

A
  1. Soft, unripened- 80% moisture. Cottage cheese, cream cheese, feta, and ricotta
  2. Soft, ripened- 50-75% moisture. Brie and camembert
  3. Semihard- 40-50% moisture. Gorgonzola, muenster, mozzarella, blue cheese
  4. Hard- 30-45% moisture. Cheddar, gruyere, swiss, and gouda.
  5. Very hard- 30% moisture. Parmesan and romano
30
Q

What is the macronutrient composition of cheese?

A

Similar to milk products. Primarily saturated fats. 9g of fat per ounce. Cheese is a complete protein. 7g of protein from 1 ounce. Cheese has high concentrations of calcium, phosphorus, and zinc.

31
Q

What are the main rules when preparing foods with cheese?

A
  1. Select the best cheese
  2. Keep temperatures low and heating times short
32
Q

What are the 6 factors that should be considered in cheese selection?

A
  1. Shreddability
  2. Meltability
  3. Oiling off
  4. Blistering
  5. Browning
  6. Stretchability
33
Q

What is the function of fat in heat transfer, shortening power, emulsions, texture, and satiety?

A

Heat transfer- Sautéing, pan-frying, deep-frying
Shortening power- biscuits, pastries, cakes, and cookies
Emulsions- mayonnaise, salad dressings, sauces, gravies, puddings, and cream soups
Texture- creaminess, flakiness, tenderness, elasticity, ease of cutting, viscosity
Satiety- fat contribute to feeling full

34
Q

What are different types of oil?

A
35
Q

What determines the taste, color, and texture of an oil?

A

Depending on their source and method of extraction.

36
Q

What is the difference between smoke point, flash point, and fire point?

A

Smoke point- the temperature at which fat or oil begins to smoke.
Flash point- the temperature at which tiny wisps of fire streak to the surface of a heated substance.
Fire point- the temperature at which a heated substance burst into flames.

37
Q

What is the optimal temperature for preparing foods with fats?

A

Avoid too-low temperatures. This would result in greasy and soggy finished product.

38
Q

What are some examples of lower-fat preparation methods?

A
  1. Modify the type of fat used. Focus on monounsaturated (canola, olive, avocado) and polyunsaturated fats (safflower oil).
  2. Recipes can be modified to reduce fat content
39
Q

General composition of an egg.

A

Shell- 12% of egg weight
Shell membrane
Yolk- 30% of an egg’s weight
Albumen- 58% of egg’s weight
Air cell

40
Q

Describe the nutrient composition of an egg.

A

protein- 7g of complete protein
Fat- 5g of fat; 47% MUFA, 37% SFA, and 16% polyunsaturated

41
Q

What agency is responsible for egg inspection?

A

USDA

42
Q

What are the 3 main functions of eggs with examples?

A
  1. Emulsifying- Lecithin found in the egg yolk acts as an emulsifying agent. Examples include ice cream, mayonnaise, cheesecake.
  2. Foaming- Egg white foams used to lift food products. Examples include meringues and angel food cake.
  3. Binding- protein in egg whites assist with binding. Examples include vegetables dipped in egg then breaded, meatloaf, and meatballs.
43
Q

What is the emulsifying agent found in eggs?

A

Lecithin

44
Q

What are the effects of temperature and time on egg products?

A

Eggs should be prepared at low temperature for short amount of time. Heating for too long results in tougher and rubbery product.

45
Q

What are the dry-heat preparations for eggs?

A

Sunny side up, over-easy, over-medium, and overhard.

46
Q

What are the moist-heat preparations for eggs?

A

Hard start- water heated to boiling, eggs added, heat reduced to simmer.
Cold start- eggs placed in cold water in saucepan, brought to boil, and reduced to simmer.

47
Q

What compound forms when eggs are overcooked?

A

When eggs are overcooked, sulfur in the egg white combines with iron from the egg yolk to form ferrous sulfide. Maillard reaction produces brown color for some cooked eggs.

48
Q

What is the composition of cereal grains by weight and nutrient composition?

A

Bran- 14.5% of grain by weight. Excellent source of fiber.
Endosperm- 83% of grain by weight. Starchy component of grain.
Germ- 2.5% of the grain by weight. Rich in fat and vitamins B and E.

Protein- incomplete protein due to low lysine content.
Fat- low in fat, no cholesterol

49
Q

What are the two basic classifications of grains?

A

Whole grain and refined grains.

50
Q

What are some gluten free pastas?

A

Chickpea, lentil, bean, and pea.

51
Q

What happens to the starch in grains during the cooking process?

A

During the cooking process, water is absorbed and grain finishes cooking through trapped steam. Expansion of grains when cooking due to amylose and amylopectin from the starch.

52
Q

What are the two most important factors to consider in grain preparation?

A

The amount of water and the time exposed to heat.

53
Q

What are the general types of pastas?

A

Noodles, asian noodles, couscous, alternative pastas like chickpea, lentil, bean, and pea.

54
Q

What stage to cook pasta to?

A

Cook until al dente stage when pasta is tender but firm.

55
Q

What is the water to pasta ratio for cooking?

A

4 quarts of water for 1 pound of pasta.

56
Q

What are the 5 mother sauces including their liquid and thickening agent?

A
  1. Bechamel- milk, white roux
  2. Espagnole- brown butter, brown roux
  3. Hollandaise- butter, egg yolk
  4. Tomato- tomato juice, blond roux (optional)
  5. Veloute- white stock, blond roux

Roux is a thickener made using equal parts fat and flour.

57
Q

What is a small sauce?

A

Mother sauces are those which serve as a base from which other sauces are prepared. Mother sauces are bases for small sauces which are created when flavor is added to a mother sauce.

58
Q

What are the different types of roux?

A

Roux is a hot liquid gradually added to the cooked roux and cooked until it reaches the desired consistency of a sauce. Roux types result from different cooking times. The types include white, blond, and brown.

59
Q

What is a slurry?

A

This is a thickener prepared by combining raw starch with cool liquid. Gradually mix cold water into starch until a thin liquid results. Examples include gravies and sweet and sour sauce.

60
Q

What is a buerre manie?

A

A thickener prepared by blending softened butter and flour into a soft paste.

61
Q

What is the difference between a roux and a buerre manie?

A

Softened butter is used for buerre manie whereas any fat can be used for a roux.

62
Q

What ingredients are necessary to make a stock?

A

This is a thin liquid produced from water, meat, seasonings, and vegetables.

63
Q

What type of bones should be used for making a stock?

A

Bones from younger animals are best because of the higher percentage of cartilage and connective tissue which means more collagen.

64
Q

What is the difference between a stock and a broth?

A

Stocks are simmered and reduced before straining. Broths are not simmered.

65
Q

What is the structure of starch? How does it impact gelatinization?

A

Starches are complex carbs consisting of long chains of repeating glucose molecules linked together in the form of amylose or amylopectin. The polysaccarides in starches allow for the thickening agent. High amylose content causes gelling to occur.

66
Q

What are the factors influencing gelatinization?

A

Gelatinization occurs when starch granules are heated in a liquid and expand, making the mixture thicker and more viscous. Amylose leaves the starch granules and amylopectin bonds with water. Water, temperature, heating time, stirring, acidity, sugar, and fat all effect gelatinization.

DHN 302 (3 decks)

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