Exam 1 Flashcards
Examples of dry heat
Media for heat transfer is AIR: broiling, roasting, baking, grilling,
Media for heat transfer is FAT: sautéing, panfrying, deep-fat frying
Examples of moist heat?
Media for heat transfer is water: poaching, simmering, boiling, and steaming
What is a monosaccharide and name them
simplest sugar carbohydrate
1 sugar unit, 6 carbon atoms
glucose, fructose, and galactose
What is a disaccharide and name them
two monosaccharides linked together
sucrose, lactose, and maltose
What are the components of sucrose, lactose and maltose
sucrose- glucose and fructose
lactose- glucose and galactose
maltose- glucose and glucose
oligosaccharides vs polysaccharides
oligosaccharides have 3-10 sugar units
polysaccharides have 11-1000 sugar units
examples of sucrose
fruits, vegetables, sugar cane, sugar beets, maple syrup, syrup
used in may processed foods
examples of lactose
milk and whey
examples of maltose
malted or germinated grains, corn syrup
can be result of hydrolysis of starch ex. barley, wheat, oats, rye, corn
examples of oligosaccharides
present in dried beans, seeds, nuts, legumes
raffinose (trisaccaride)- glucose, fructose, galactose
stachyose (tetrasaccharide)- one raffinose and a galactose
examples of polysaccharides
starch( amylose and amylopectin)
dextrin (broken down starch molecules)
Glycogen (plant fiber)
Examples of fiber
cellulose
hemicelluloses
beta-glucans
pectins
gums (thickeners and gelling agents)
amylose vs amylopectin
amylose- long chain-like molecule that has gelling properties
amylopectin is a branched molecule that has thickening properties
beta-glucans vs pectins
Beta-glucans are starches (polysaccharides) that act as prebiotics and have been associated with reduced risk of heart disease ( oats and barley)
Pectins are also starches (polysaccharides) that form gels in jams jellies and preserves
Triglycerides composition and examples
glycerol + 3 fatty acids
saturated fats and unsaturated fats
butter and oils
saturated fat composition and examples
fatty acids with no double bonds this is why7 they are solid at room temp
butter, lard, animal fats
butyric acid, stearic acid, palmitic acid
monounsaturated fat composition and examples
fatty acids that have one double bond (bent structure)
pamitoleic acid and oleic acid
liquid at room temp
olive oil, almonds, avocado, peanut butter
polyunsaturated fats composition and examples
fatty acids with more than one double bond
linoleic acid, arachidonic acid
fish(omega-3), vegetable oils
linoleic acid and omega 3s composition and examples
linoleic acid is a polyunsaturated fatty acid, it is an essential fatty acid (the body cannot produce it)
ex. corn oil, peanut oil, cottonseed oil, soybean oil
omega 3 fatty acid is a polyunsaturated fatty acid
ex. fatty fish, walnuts, and seeds
Phospholipid composition and examples
glycerol attached to 2 fatty acid with a nitrogen base and one molecule of phosphoric acid
ex. lecithin(found in egg yolk), meat, fish, cereal grains, cell membrane
Cholesterol composition and examples
sterols (body produces and we consume)
found in any animal product
plant sterol composition and examples
phytosterols that interfere with cholesterol absorption ex. nuts, seed, vegetable oils
fruits, vegetables, legumes
What is dextrinization?
The breakdown of starch molecules into smaller, sweeter tasting dextrin molecules in the presence of dry heat
What is mallard reaction?
A chemical reaction between amino acids and reducing sugars that give browned foods its distinctive flavor
What is caramelization?
when the natural sugars in food brown as a result of cooking
What is gelatinization?
swelling that occurs when starch is heated in water close to the boiling point
USDA is responsible for monitoring which areas of our food sources?
to ensure the nations commercial supply of meat, poultry, egg products are safe wholesome and correctly labeled and packaged
What is the minimum internal temperature of beef, lamb, veal, pork, fish, eggs, and leftovers?
145 degrees F/ 63 degrees C
What is the minimum internal temperature of ground beef
155 degrees F/ 68 degrees C
What is the minimum internal temperature of poultry?
165 degrees F/ 74 degrees C
FDA is responsible for monitoring which areas of our food sources?
Ensure efficacy, purity, and safety of medications and giving their approval to put drugs on market
CDC is responsible for monitoring which areas of our food sources?
to protect health and safety of people at home and abroad from illness
EPA is responsible for monitoring which areas of our food sources?
to ensure the nations supply of seafood products are safe, wholesome, and correctly labeled and packaged, and enforces environmental regulation.
