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DHN 302 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

What two proteins combine to form gluten? What property does each protein affect within dough formation?

A

Glutenin and Gliadin proteins combine to form gluten. When water is added to flour causes these proteins to combine and form gluten’s complex protein network. Glutenin contributes to the elasticity and strength of the dough. Gliadin contributes to the flow properties of the dough.

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2
Q

How is wheat flour classified?

A

Wheat flour is categorized based on their protein content. Soft wheats have the least amount of protein while hard wheats have higher protein content

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3
Q

What are the three main types of leavening agents with examples?

A
  1. Physical- air and steam
  2. Biological- yeast and bacteria
  3. Chemical- baking powder or soda
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4
Q

What causes baking soda and powder to release CO2?

A

Baking soda is sodium bicarbonate and releases CO2 when acid and moisture are present.

Baking powder contains both acid and a base and only moisture is needed to induce the release of CO2.

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5
Q

What two processes lead to browning of baked products?

A
  1. Caramelization- browning of sugar to enhance flavor
  2. Maillard reaction- sugar breaking down in presence of proteins to produce brown color pigment.
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6
Q

What is the difference between a dough and a batter?

A

Doughs are either stiff or soft (yeast bread, rolls, pasta, pie dough, cookie dough).
Batters are either drop or pour (muffin, cream puffs, pancakes, waffles)

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7
Q

What important considerations when preparing a quick bread?

A
  1. Consistency of batter- mixed until dry ingredients are incorporated
  2. Cooking temperatures- baked between 350-450
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8
Q

What are the three mixing techniques that can be used when making quick breads?

A

All techniques vary by technique and type of fat.

  1. Biscuit method- use cold butter. Results in a light, flaky, and tender product good for biscuits, scones, and shortcakes.
  2. Muffin method- produce a tender product with even distribution of fruits, nuts, etc. Over-mixing results in tunneling. Oil or melted butter used here.
  3. Creaming method- softened fat and granulated sugar creamed together to incorporate air. Final product will be a cake-like consistency.
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9
Q

What is the fermentation equation and what is the purpose of fermentation?

A

Yeast + Carbs= alcohol + CO2

Fermentation is used so that bread can rise and be fluffy.

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10
Q

What are the primary effects of glutenin and gliadin in bread formation?

A

Glutenins are responsible for the dough strength and elasticity.
Gliadins contribute to the viscosity and extensibility of the dough.

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11
Q

What are the general factors that influence 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.

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12
Q

What is the general nutrient content of legumes?

A

Great source of vitamins, complex carbohydrates, fiber, and total protein. They are incomplete proteins though.

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13
Q

What component of beans are not well digested? What breaks these carbohydrates down and what does this result in?

A

Beans contain oligosaccharides that are not well-digested. Intestinal bacteria break them down and form undesirable gas as a by-product.

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14
Q

What is the nutrient composition of soybeans?

A

High in protein AND fat!

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15
Q

Which soybean product is used as a meat extender? What is the purpose of this?

A

Textured vegetable protein (TVP) is used as a meat extender to lower costs and reduce fat content. USDA limits the use of TVP to no more than 30% of the food product.

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16
Q

What is the nutrient composition of meat analog products like tofu, tempeh, seitan, etc?

A

Contain around 1/3 of the fat of meats they replace but tend to be higher in sodium.

Seitan is a concentrated protein source rich in selenium and iron while low in fat.

Tofu is high in protein while low in fat and sodium.

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17
Q

What is the nutrient composition of meats?

A

Most of the protein in animals is found in their muscles. Muscle tissue is around 72% water, 20% protein, and 7% fat.

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18
Q

What influences tofu’s textural characteristics? What types of tofu are available for food production?

A

Its texture varies in consistency and firmness depending on the moisture content. There is silky, soft, firm, and extra firm tofu.

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19
Q

What product can be used for soup or stew preparations to impart rich flavor?

A

Miso- a paste made from soybeans, salt, rice of barley, and mold.

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20
Q

What is the difference between synthetic and traditional soy sauce?

A

Synthetic soy sauce contains caramel color, hydrolyzed soy, and corn syrup.
Traditional soy sauce is produced from soybeans with no wheat.

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21
Q

What are the general properties of seeds?

A

Rich in nutrients like fat, fiber, protein, and many minerals. Thiamin, magnesium, and manganese are most common minerals.

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22
Q

What are some benefits of plant-based proteins?

A

Generally inexpensive, versatile in food preparation, rich in nutrients, protects against chronic disease, an supports less food waste.

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23
Q

What are the classifications of vegetables with an example?

A

Tubers- potato
Roots- beet
Bulbs- onion
stems & shoots- celery
leaves- brussel sprout
flower- broccoli
seeds- corn

Fruits are not vegetables but include things like eggplant, avocado, pumpkin, and more.

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24
Q

What are the three plant pigments and their characteristics?

A
  1. Carotenoids (fat-soluble)- includes xanthophylls, carotene, and lycopene
  2. Chlorophyll (fat-soluble)- green pigments in plants
  3. Flavonoids (water soluble)- include anthocyanins, anthoxanthins, and betalains.
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25
Q

What factors influence plant pigments during food preparation?

A

Blanching shocks the cooking process and enhances the chlorophyll’s green color.

Acid in tap water intensifies the red color of the flavonoid, anthocyanin. Lemon juice or vinegar can be added to prevent this.

Brighter white color can be achieved by adding acid to the flavonoid, anthoxanthins.

Betalains contribute to the deep purple-red/yellow hue of beets and they need to be left unpeeled with stems while being cooked to prevent color loss.

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26
Q

What is the general nutrient content of vegetables?

A

Good source of carbohydrates and fiber. Vitamins A, B, C, K, and folate. Minerals potassium and calcium. Good source of antioxidants.

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27
Q

What two factors are influenced by the cooking liquid and cooking time when preparing vegetables?

A

Quality and nutrient content are influenced by cooking liquid and time.

28
Q

What are the four main changes vegetables undergo when heated?

A
  1. Texture- higher temps gelatinize starch and decrease bulk resulting in limp veggies.
  2. Flavor- flavor is retained by cooking in as little water as possible.
  3. Odor- Cruciferae is a nasty smell released when heated.
  4. Color- both fat and water-soluble pigments are affected.
29
Q

What is the greatest cause of nutrient loss in vegetables and how can it be prevented?

A

Leaching is the greatest cause of nutrient loss in veggies. This can be prevented by using as little water as possible, leaving skin on veggies, and cooking in large pieces rather than small ones.

30
Q

What determines a soup’s quality? How should these factors be prioritized during preparation?

A

Flavor, appearance, and texture.

31
Q

What are soup garnishes and how should they be used?

A
32
Q

What are the characteristics of bouillons and consommés?

A

Bouillons are savory liquids that have cooked with bones, meat, fish, or vegetables. A consomme is created by combining ground meat with mirepoix (blend of carrots, celery, and onion) tomatoes, and egg whites in either bouillon or stock.

33
Q

How can you alter soup consistency if it too thin or thick?

A

If too thin, let it simmer on stove or add a roux or starch. If too thick, adding stock or water will thin it out.

34
Q

What are the general characteristics of cream soups and puréed soups?

A

Pureed soups consist of a main ingredient cooked in liquid and then pureed. Cream soups are very similar but thickened with starch.

35
Q

What are the general characteristics of bisques, chowders, stews, and cold soups?

A

Bisques are typically shellfish cooked in flavored liquid and then pureed. Bisques have a thick and creamy texture. Chowders are characterized by a thick consistency with the addition of chunky seafood. Stews usually consist of meat and vegetables simmered over a long period of time. Cold soups are not cooked and contain raw ingredients.

36
Q

What temperature should soups be served at?

A

139F

37
Q

What are the serving sizes of soup?

A

Average soup is 3/4 to 1 cup of soup.

38
Q

What considerations should be prioritized in salad preparation?

A

Color and texture are important considerations.

39
Q

What are the general characteristics of salad greens?

A

Salad greens are lettuces and other greens.

40
Q

How should salad greens be stored? Why should greens be dried off after rinsing?

A

Greens should be stored between 34 and 38F. Greens need to be dried after rinsing so any excess water does not dilute flavor or accelerate wilting process.

41
Q

How do you make a basic vinaigrette dressing and what is the standard ratio of ingredients used?

A

1 part vinegar: 3 parts oil: salt and pepper.

Basic vinaigrette is made of oil, vinegar, and flavorings.

42
Q

What is the function of a dressing on a salad?

A

Salad dressing are added for moisture and flavor to complement other ingredients in the salad.

43
Q

Which characteristic of a salad dressing deteriorates salad greens?

A

Oil and vinegar

44
Q

Fruits are classified into 8 categories according to what 3 properties?

A

Fruits are divided into 8 common categories based on shape, seed structure, and natural habitat.

45
Q

What are the three common organic acids found in fruits and how do they influence the fruit?

A
  1. Citric acid- sharp acidity
  2. Malic acid- excessive sourness
  3. Tartaric acid- tartness to wine
46
Q

What is the impact of pectin during fruit preparation?

A

Pectin is used commercially to contribute to the gelling of fruit preserves. Immature fruits contain protopectin, ripe fruits contain pectin, and overripe fruits contain pectic acid.

Phenolic compounds are responsible for the browning and bruising that occurs in ripening fruit. When exposed to oxygen, the enzyme polyphenol oxidase turns phenolic compounds from clear to brown in a process called enzymatic browning.

47
Q

What are phenolic compounds?

A

Phenolic compounds are responsible for the browning and bruising that occurs in ripening fruits. Fruits that contain phenolic compounds include apples, bananas, avocados, peaches, and more.

48
Q

What is enzymatic browning and how do you delay it?

A

Enzymatic browning is when the enzyme polyphenol oxidase turns phenolic compounds from clear to brown when exposed to oxygen. It can be prevented by reducing the pH through the use of ascorbic acid (vitamin C).

49
Q

What sugars are found in fruit?

A

As ripening occurs, starch is converted to sugars like glucose, fructose, and sucrose.

50
Q

How are fruits graded?

A

Grading is based on size, shape, color, appearance, texture, ripeness, uniformity, and freedom from defects.

US Fancy
US N1
US N2
US N3

51
Q

What is zest and how is it used?

A

Zest is the peel of citrus fruits that contain aromatic oils. Zest can be added to batters to impart flavor.

52
Q

How is fruit structure retained when preparing fruits?

A

When fruits are cooked with sugar, the sugar is absorbed into the cells which firm the fruit up. Acids will also help retain fruit structure.

53
Q

What are the dry-heat and moist-heat methods used in fruit cookery?

A

Dry-heat methods include baking, broiling, and frying/sauteeing.

Moist-heat methods include stewing and poaching.

54
Q

What substance may accelerate fruit ripening and cause spoilage in some fruits?

A

Ethylene gas may accelerate the ripening process.

55
Q

What are the four ingredients used to prepare a variety of fruit spreads?

A

Fruit, pectin, sugar, and acid

56
Q

What are the primary sources of sugar used for human tastes?

A

Glucose, fructose, sucrose, lactose, and maltose

Sugar cane and sugar beets deliver most sugar used for human consumption.

57
Q

What taste can sugar alter?

A

Sugar minimizes sour and bitter tastes.

58
Q

Which sugar is the least soluble? Which sugar is best for moisture absorption? Which provides texture for processed foods?

A

Least soluble- Lactose

Best for moisture absorption- fructose

Texture for processed food- sucrose

59
Q

What are the functions of sugar in solubility, crystallization, browning, hygroscopicity, texture, fermentation, and preservation?

A
  1. Solubility- influences texture and mouthfeel
  2. Crystallization- In baked goods, high temps cause the surface to dehydrate resulting in a crunchy sweet coating.
  3. Browning- caramelization and Maillard reaction
  4. Hygroscopicity- the ability to absorb moisture.
  5. Texture- processed foods rely on sucrose for texture. Sugar also prevents the overdevelopment of protein and starch.
  6. Fermentation- sugar acts as a food source for yeast
  7. Preservation- high concentrations can inhibit microorganism growth.
60
Q

What are the general functions of the three major groups of sweeteners?

A
  1. Sugar
  2. Syrups
  3. Sugar alcohols- alcohol counterparts of specific carbohydrates. Acts as humectant and emulsifier.
61
Q

Describe sucrose, lactose, maltose, and fructose.

A

Lactose- a disaccharide made of galactose and glucose. Extracted from whey and cannot be fermented.

Sucrose- table sugar. Disaccharides are made of glucose and fructose. Provides 60% of sugar in the US.

Fructose- naturally occurring sugar found in fruits, honey, and some veggies. Sweetest of all granulated sugars. Rarely used in food preparation.

Maltose- includes malt sugar which is used for flavoring and coloring in beer processing. Malting process converts grain starch to maltose.

62
Q

What are the general carbohydrate contents of syrups that contain sugar?

A

1 Tbsp of corn syrup = 17g carbs

1 Tbsp of honey= 17g carbs

1 Tbsp of molasses= 16g carbs

1 Tbsp of high fructose corn syrup= 14g carbs

1 Tbsp maple syrup= 14g carbs

1 Tbsp agave nectar= 15g carbs

63
Q

What are sugar alcohols and how are they used in food preparation?

A

Sugar alcohols are alcohol counterparts of specific carbs. They are water-soluble and occur naturally in fruits and vegetables or can be made via the hydrogenation of certain sugars. Sugar alcohols are commonly used as thickeners and sweeteners. They are absorbed at 50% of the rate of regular sugar. Provides no calories.

64
Q

What are non-nutritive sweeteners?

A

These are also known as artificial sweeteners or sugar substitutes. They are a lot sweeter than sucrose. No calories.

65
Q

What are the functions of non-nutritive sweeteners?

A

Commonly used in diet soda, energy drinks, yogurt, sugar-free gum, frozen desserts, and more.

66
Q
A

DHN 302 (3 decks)

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