Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTR 120 > EXAM 1 > Flashcards

EXAM 1 Flashcards

1
Q

Discriminate between/among samples

A

discrimination/ difference testing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

trained tester that describes and discriminates between samples

A

analytical tests

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

general public tests sample in order to identify its acceptability and the personal preference of the public

A

affective tests (hedonic)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Flavor profile and texture profile are example of _______ characteristics of food.

A

descriptive

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

_________ scales (pleasure) test for liking

A

hedonic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

In ________ testing people select preferred product between several products and rank them.

A

preference

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q
  1. Name the parts of the tongue where taste buds can be found.
  2. Which has the most taste buds
  3. Where in particular are taste buds?
A
  1. Circumvallate, Foliate, Fungiform
  2. Circumvallate, Fungiform
  3. cyrpts of certain papilla
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

The average person has _________ taste buds.

A

10,000

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

At age____ atrophy of taste buds may begin. At age ____ taste buds decline along with sense of smell.

A
  1. 45

2. 60

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Taste requires that the substance be ______ in a _____ and make contact with _____.

A
  1. dissolved
  2. fluid
  3. microvilli
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Name the 5 chemical tastes

A
  1. Sweet
  2. Bitter
  3. Salty
  4. Sour
  5. Umami
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Sweet flavors are caused by ______ ____.

A

(OH-) Hydroxyl groups

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Bitter flavors are caused by _______, _______ _______, and ________.

A
  1. caffeine
  2. aromatic compounds
  3. theobromine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Salty flavors are caused by _____ of _____.

A

ions of salts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Sour flavors are caused by _____.

A

acids (H+)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

The umami flavor is caused by _____ _____.

A

amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Sweet flavors primarily come from organic compounds such as ______, certain _____ _____ such as glycine and alanine, sugar ______, and _________.

A
  1. sugars
  2. amino acids
  3. alcohols
  4. aldehydes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the 4 factors that affect sweetness?

A
  1. size of molecule
  2. electronegative groups
  3. hydrophobic groups
  4. hydrogen bonding protons
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Is lactose or sucrose sweeter and why?

A

Sucrose is sweeter because it has more OH- groups

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Sourness depends on acidity. Acidity depends on ____ concentration, and molecule ____, ____ and _____.

A
  1. H+ concentration

2. molecule weight, size and polarity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Hydrogen ions enter cell through ______ ion channels.

A

sodium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Salty flavors depends on ions! Cations _______ saltiness and Anions ____ saltiness.

A
  1. increase

2. modify

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

NaCl has ______ modifying saltiness affect. KCl has a _____ as well as salty impact.

A
  1. little

2. bitter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Some salts are soapy, which depends on ______.

A

anion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is the most bitter source? And which bitter taste is added to poisons?

A
  1. Denatonium

2. Benzoate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

_______ such as caffeine, quanine, theobromine, and nicotine cause bitter flavors.

A

Alkaloids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Other sources of bitterness include ______ (hops), ______,_______ (wine, tea), _________ of phenolic compounds such as naringin in grape fruit and sesquierpenes in dandelions.

A
  1. humulone
  2. polyphenols, flavinoids
  3. glycosides
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Umami enhances ______ such as ______(seaweed, mushrooms, fish, potatoes) and _____ such as MSG, IMP, and GMP.

A
  1. nucleotide
  2. glumates
  3. salts
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Concentration of a taste compound at a barely detectable level

A

threshold level

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Taste compounds are below threshold levels but it influences other taste perceptions

A

subthreshold level

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Salt _______ sweetness.

A

increases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Acid ______ saltiness.

A

increase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

sugar ______ saltiness and _____.

A

reduces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Puckery feeling in the mouth

A

astringency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Astringency is caused by ______ and ______.

A

polyphenols and tannins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

_______ receptors allow us to smell. There are _____ of them.

A
  1. Olfactory epithelium

2. 10 million

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Olfactory receptors are sensitive to molecule ____, _____ and ______ ______.

A

shape, size, and chemical structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Odor is dependent on molecule _____. Which includes ______ and molecule _____.

A
  1. volatility
  2. temperature
  3. size
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Textural qualities o a food perceived in the mouth.

A

Mouthfeel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Name the four types of carbohydrates

A
  1. Monosaccharides
  2. Disaccharides
  3. Oligosaccharides (3-10 saccharides)
  4. Polysaccharides (more than 10)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Undigestible fibers such as raffinose and stachyose

A

oligosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Give 2 examples of 2 polysaccharides that are digestible.

A

starch, dextrins, glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Give examples of an undigestible polysaccharide

A

cellulose, hemicellulose, pectin, gums

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

storage form of CHO in plants

A

starches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

In food sources of starch it is75% _________ and 25% ______.

A
  1. amylopectin

2. amylose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

partially broken down starch molecules

A

dextrins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Hexoses

A

glucose, fructose, galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Pentoses

A

ribose, arabinose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

diasaccharides

A

sucrose, lactose, maltose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

Name the components of sucrose, lactose, and maltose,.

A

Sucrose: glucose, fructose
Lactose: glucose, galactose
Maltose: glucose, gluecose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

Benefits of CHO in foods products and cooking: ____ taste, ease of _______, contribution to ________, ______ characteristics and high temps, contribution to ______ in baked goods.

A
  1. sweet
  2. solubility
  3. mouthfeel
  4. browning
  5. volume
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Name the 3 primary elements and secondary element in fat.

A
  1. oxygen, carbon, hydrogen

2. phosphorus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

Name the three major groups of fat

A
  1. Trigylcerides (95% of fat in food)
  2. Cholesterol (starter for Vit D & sex steroids)
  3. Phospholipids (emulisfier in yolk of egg)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q
  • no double bonds
  • solid at room temp
  • coconut oil
  • cheese
A

saturated fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q
  • liquid at room temp
  • one double bond
  • olive oil
  • peanut oil
  • canola oil
A

monosaturated fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q
  • liquid at room temp
  • two plus double bonds
  • veg oil
  • fish oils
  • omega-3 and Omega 6 FA
A

polyunsaturated fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
57
Q

Fat in food preparation:
_________ in baked foods, promotes ________, major components of salad dressings, frying foods, contribute to flavor and leavening.

A
  1. tenderizing

2. promotes moistness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
58
Q

Name the five elements in proteins.

A

Oxygen, carbon, nitrogen, hydrogen, sulfur

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
59
Q

Name the 9 essential amino acids.

A
  • leucine
  • tryptophan
  • threonine
  • hisidine
  • isoleucin
  • lysine
  • phenylalanine
  • valine
  • methionine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

Protein quality is judged on its _______ and _____ _____ profile.

A

digestibility and amino acid profile

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
61
Q

Meat, eggs, milk, fish, poultry have ______ digestibility. Low quality proteins such as legumes, nuts, grains, vegetables have ___-____ digestibility.

A
  1. 97%

2. 65-80%

62
Q

Protein in food preparation:

_______ water, forming ____, thickening, producing _____, buffering, and browning.

A
  1. binding water
  2. gels
  3. foams
63
Q

Water held inside cells.

A

free water

64
Q

Water that is a part of molecule structure

A

bound water

65
Q

Polar molecules are ______philic. Non-polar molecules are _____philic.

A
  1. hydrophilic

2. lipophilic

66
Q

Water is a polar molecule: a _______.

A

dipole

67
Q

At 4 degrees C water becomes ______. At 0 degrees C H20 forms a lattice work of molecules in their terahedron formation. When frozen, is expands ___%. Ice is a _____ energy form of water.

A
  1. denser
  2. 9%
  3. lower
68
Q

______ is released when water is transformed into a solid. Sugar and salt _______ the freezing point of water.

A
  1. heat

2. lower

69
Q

Heat of phase transition is _____ for liquid to gas than solid to liquid.

A

higher

70
Q

Boiling point ________1degree C for every 960 ft. As the elevation increases the cooking time _______.

A
  1. decreases

2. increases

71
Q

Dissolved solids ______ vapor pressure, increasing the boiling point.

A

reduce

72
Q

Water is necessary for _____ solution and _____.

A
  1. ionic

2. taste

73
Q

Acids: donate protons in solution creating a ____ taste.

A

sour

74
Q

Bases: accept protons and usually have OH-GROUP IN SEARCH OF PROTON. tHIS CREATES A _____ OR SOAPY TASTE.

A

bitter

75
Q

aw is the range favorable to _________.

A

microorganisms

76
Q

Dried foods at moisture levels of ___% or less are not susceptible to microbiological spoilage.

A

12%

77
Q

Name the three ways to alter the aw of food

A
  1. drying
  2. freezing
  3. addition of salt/sugar
78
Q

energy transferred to food through physical movements

A

mechanical energy

79
Q

Mechanical energy ______ proteins.

A

denatures

80
Q

heat generated from a fuel source is transferred to the food.

A

heat energy

81
Q

What are the most common heat energy sources for cooking?

A

electric and gas

82
Q

What are the three methods of heat energy transfer when cooking?

A

conduction, convection, radiation

83
Q

transfer of thermal energy from one molecule to another

A

conduction

84
Q

Things to consider when buying a pan

A

affordability, durability, material (heat transfer, reactivity), maintenance.

85
Q

Aluminum and stainless pans are good for ________ _______.

A

heating water

86
Q

Heavy bottom pans that distribute heat evenly such as cast-iron or all-clad aluminum are good for ______ and ________.

A

frying and sauteing

87
Q

cast-iron and copper are good for ______ and stews

A

braising

88
Q

heating and movement of currents or hot air or liquid

A

convection

89
Q

Direct transmission of heat energy from its source to the surface of the food

A

radiation

90
Q

A solution is a solute that is _______ dispersed in a _______.

A
  1. equally

2. dispersed

91
Q

________ are ions, molecules or particles of one substance distributed evenly through out another substance.

A

dispersions

92
Q

Solutes affect the _______ of ______ change of water by physically disrupting the connection between h20 molecules and their tetrahedral shape.

A

temperature of phase change

93
Q

Because ions dissociate salts have ___ times the effect of sugars.

A

2 times

94
Q

Saturation of a solute in a solution depends on ________.

A

temperature

95
Q

T or F

Saturation point is lower in hot tea

A

False

96
Q

Solid surrounded by liq

A

sol

97
Q

liq surround by solid

A

gel

98
Q

liq surrounded by liq

A

emulsion

99
Q

gas surrounded by liq

A

foam

100
Q

Name the 2 phases of colloidal dispersions

A

dispersed and continuous

101
Q

discontinuous, medium-sized molecules, can be solid, gas or liquid

A

dispersed phase

102
Q

the medium (liq or solid) surrounding all parts of the dispersed phase.

A

continuous phase

103
Q

_____ and ____ can move between states depending on temperature.

A

gels and sols

104
Q

What are the 3 types of colloidal (sol)l dispersions that are common in cooking?

A

broths, sauces, and dressings

105
Q

beef base w/ tomato and vegetable flavoring

A

espangnole or brown

106
Q

stock-based white sauce made from chicken, veal or fish; thickening w/ starch

A

veloute

107
Q

milk thickened w/ a loux of butter and starch

A

bechamel

108
Q

rich in butter, egg-thickened

A

hollandaise

109
Q

_______,____<_____ do not have to be cooked, merely mixed well with a small amount of cool liquid, then added.

A

arrowroot, cornstarch, potato salad

110
Q

______ is the dispersion of 2 liquids that typically do not mix.

A

emulsion

111
Q

The stability of emulsions are based by ______ of the continuous phase, ________ of the emulsifying agent, ____ of droplets, ratio of ______ phase to ______. phase.

A
  1. viscosity
  2. concentration
  3. size
  4. dispersed/ continuous
112
Q

What are the 2 types of emulsions?

A

permanent and temporary (low amount o emulsifiers)

113
Q

Idenify the 2 types of foams

A

gas in a liq (whipped cream)

gas in solid (marshmellow)

114
Q

_______ is required to make foam. _____ is important in making of foam and rtequires addition of sugar, acid or heat.

A
  1. energy

2. stability

115
Q

Animal source of CHO?

A

dairy (lactose)

116
Q

What are the nutritional functions of carbohydrates?

A
  1. Glycolysis–>ATP–>Energy
  2. Energy source for brain
  3. Preserve protein components in body
117
Q

Sugar offers a range of sweetness and participates in ___-______ _____ during cooking.

A

non-enzmatic browning

118
Q

melting and browning of sugars at high heat more than 100 degree C

A

carmelization

119
Q

Browning reaction occurs when sugar and protein are heated or stored over a period of time.

A

Maillard Rxn

120
Q

seeds lack what 2 amino acids?

A

lysine and isoleucine

121
Q

What amino acid does corn lack?

A

tryptophan

122
Q

multi-functional layers removed from white flour (14%)

A

bran

123
Q

source of white flour; has starch granules (complex carb, 83% of kernel)

A

endosperm

124
Q

contains embryo. 2.5%

A

germ

125
Q

fiber (53%), all lignin, phytochemicals, most B-vitamins, most minerals, CHO and proteins, cellulose

A

bran

126
Q

starch(83%), protein(13%) as gluten, fat (1.5%), B-vitamins and minerals

A

endosperm

127
Q

incomplete protein, oil(11%), Vitamin E, wide variety of B-vitamins and minerals

A

germ

128
Q

Milling removes bran, germ, most oil (leaves 1%), and fiber, ___-___% of vitamins and minerals.

A

50-85%

129
Q

Addition of nutrients lost during milling back to grains

A

enrichment

130
Q

What foods are required to be enriched?

A

rice, pasta, flour, cereal

131
Q

In 1996, folic acid was required to be added to grains to prevent _____ ____. Niacin was added to prevent _______.

A
  1. neural tube defects

2. pellegra

132
Q

Name the five nutrients added back to grain after milling process

A
  1. Niacin
  2. Riboflavin
  3. Folic Acid
  4. Thiamin
  5. Iron
133
Q

Name the 3 types of wheat

A
  1. common
  2. club
  3. durum
134
Q

Hard wheat is grown in the ______. Creates a ____ protein flour. ______ and ____ can be made from it.

A
  1. winter
  2. high
  3. bread and pasta
135
Q

Soft wheat is grown in the ____. Creates a _____ protein flower. It is made to make _____, ____, ____, and _____.

A
  1. summer
  2. lower
  3. cakes, pastries, cookies, crackers
136
Q

parboiled wheat berries, dried then crushed

A

bulgar wheat

137
Q

____ wheat that is whole grain and cut into smaller pieces and added to breads.
_____ is wheat middlings (chunks of endosperm)

A
  1. cracked

2. farina

138
Q

Pasta is made from _____ flour that is derived from a ____ protein wheat called durum.

A
  1. semolina

2. high

139
Q

Any dried pasta made from flour and water

A

macaroni

140
Q

contain at least 5.5 percent egg solids in addition to the flour and water

A

eff pastas

141
Q

pasta pressed into shapes

A

fanciful

142
Q

short (__mm) and medium (___mm) grain rice have small, round kernels that become ____ when cooked.

A
  1. 5mm
  2. 5-9mm
  3. sticky
143
Q

long grain rice (___mm) has long slender grains. It stays separated and _____ when properly cooked.

A
  1. 10mm

2. fluffy

144
Q

The length of the grain determines its stickiness. The smaller it is the less ____ it has.

A

amylopectin

145
Q

Has been milled and polished to remove the husk, bran, and germ

A

white rice

146
Q

bran layer remains, contains more fiber, longer cooking time, results in tougher texture.

A

brown rice

147
Q

Pre-cooked rice, dried, milled or polished

A

parboiled or converted

148
Q

Rice and cooked and dehydrated

A

instant

149
Q

Long grain cooking time

A

15-20 min

150
Q

_______ or sweet rice is sweeter, stickier, and more translucent. Is easily molded and used for special dishes and desserts.

A

Glutinous

NUTR 120 (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions