Exam 2 Flashcards
1
Q
What is the EPA and its place in food production?
A
The EPA is the environmental protection agency, and they work to regulate pesticides in food
2
Q
What department deals with fish in the U.S.?
A
U.S. Department of Commerce
3
Q
what does the federal trade commission (FTC) deal with?
A
fair advertising
4
Q
What does the department of treasury deal with?
A
Alchohol regulation
5
Q
What did the USDA establish?
A
increased farmer income, reduced hunger, inspections, and grade farm products
6
Q
Who creates dietary guidelines?
A
USDA
7
Q
Who grades food?
A
USDA
8
Q
What does the FDA manage?
A
food, drugs and cosmetics
9
Q
What does the FDA inspect?
A
meat, poultry, eggs, and fish
10
Q
Does USDA or FDA deal with regulations of food and health more?
A
FDA does
11
Q
Who creates the nutrition facts label?
A
FDA
12
Q
How are ingredients labeled on a nutrition label?
A
the list goes in descending order
13
Q
What foods do not require a label?
A
raw foods, items made in store, foods with minimal nutrients, and some packaged foods like airplane snacks
14
Q
GRAS (generally recognized as safe) substances are?
A
ingredients not defined as additives
15
Q
What is considered a lamb?
A
When it is younger than 14 months
16
Q
What do smaller muscle fibrils mean in meat?
A
that the meat is more tender
17
Q
What is meat composed of?
A
collagen, elastin, water, and adipose
18
Q
What factors affect fat content?
A
age, diet, exercise, species, and cut
19
Q
What is marbling in meat?
A
adipose tissue that is specked in the meat
20
Q
what is cover fat?
A
a sheet of fat that helps retain moisture
21
Q
more marbling =
A
more flavor, juiciness, and its more expensive
22
Q
What is red marrow?
A
spongy bone
23
Q
What are the major nutritional componenets in meat?
A
75% water, 20% protein, saturated fatty acids
24
Q
Why is meat nutritious?
A
Meat is a good source of b vitamins, iron, zinc, copper, and phosphorus
25
Why are antibiotics given to animals?
Antibiotics make animals bigger and they protect the animal from disease
26
What are hormones used for?
rapid weight gain
27
Who is allowed to have hormones injected?
cattle and sheep only
28
If you are trying to avoid hormones and antibiotics, what kind of meat would you buy?
organic meat
29
What gives an intense red color in meat?
oxymyoglobin
30
What affects pigment of meat?
age, cut, and species
31
Species meat from darkest to lightest
beef, lamb, pork, veal
32
does the red color of meet go up with age?
yes
33
myoglobin tracing
purple --> red --> brown
34
what is the term for myoglobin that is purplish-red?
myoglobin
35
what is the term for myoglobin that is brown?
metmyoglobin
36
What did the wholesome meat act do?
meat is now inspected for wholesomeness, but the inspection is purely visual
37
how is meat graded?
by yield or quality
38
what is the highest grade that is based on yield?
grade 1, highest yield
39
What is quality grading based on?
| (meat)
color vibrancy, grain, surface texture, fat distribution
40
quality grading from highest to lowest
| (meat)
prime <-- choice <-- select
41
natural tenderizing is most affected by?
the cut
42
what affects the natural tenderization of meat?
cut, age, genetics, diet, and marbling
43
what kind of diet creates more tender meat?
corn and grain fed
44
rigor mortis
due to what happens in the muscle, it changes the ph of it, and ph changes water holding capacity
45
optimum ph in muscle for taste
5.8
46
dry aging of meat characteristics (natural tenderness)
low temp and low humidity; can take up to 6 weeks, best quality while highest loss, and it is also very expensive
47
wet aging of meat characteristics (natural tenderness)
warm temp and high humidity, UV light to impede bacteria, and it takes as little as 2 days
48
Vacuum-packed aging characteristics (natural tenderness)
smaller cuts, refrigerated, least spoilage, and highest yield
49
proteolytic enzymes are? (artificial tenderizers)
proteins that are used in meat to end rigor mortis
50
commercial tenderizers are
salts and liquids
51
what are some commercial tenderizers?
salts or liquids
52
papain
papaya enzyme
53
bromelain
pineapple enzyme
54
ficin
fig enzyme
55
trypsin (commercial tenderizer)
pancreatic enzyme
56
what are the limitations of commercial enzymes?
they don't penetrate very deep
only works on thin cuts
do not activate at room temp
57
What does salting meat do?
it retains moisture in the meat
58
marinades serve to
breakdown protein in surface of meat while improving flavor
59
mechanically tenderized beef is
from pounding or needling beef
60
what does electrical stimulation do in tenderizing
increases enzyme activity and disrupts protein structure
61
What is cured meat?
meat that has been salted and sat in nitrates; salami for example
62
what does smoking meat do?
adds flavor, aroma, color
63
if u add nitrites to myoglobin what happens?
meat turns pink
64
what does uncured meat mean?
it has no nitrites or nitrates besides the ones in flavoring
65
what cooking method do you use on tender cuts of meat?
dry heat
66
what cooking methods do you use on tougher cuts of meat?
moist heat
67
how do you prep meat for cooking?
thaw, pat dry, trim fat, and tenderize
68
what changes in meat during heating
proteins and collagen get denatured, tenderness, and fat melts
69
what temp is beef and lamb rare at?
140
70
what temp is beef and lamb medium at?
160
71
what temp is best for veal?
165
72
best pork temps
130-170
73
roasting is best for
moderate to large cuts of meat
74
what temp is roasting
300-500
75
what temp should be carry-over cooking
5-10 degrees below recommended temp
76
broiling and grilling is best for
smaller cuts of tender meat
77
what does scoring accomplish
it keeps the meat from curling
78
braising is done by
brown the meat first, deglaze, and then use a small amount of liquid
79
how do you simmer or stew?
use a large amount of liquid to completely submerge the meat and cook it on low heat
80
how do you steam meat?
use a pressure cooker and cover the pan in foil
81
ideal conditions for meat in the fridge
32-36 degrees and wrap it in plastic
82
ideal conditions for freezing meat
trim and divide the meat first, temps 0 or below, and wrap in foil or freezer bags
83
poultry grading scale
a-c
84
what do the grades indicate?
| (for chicken)
the shape, flesh, fat, and blemishes
85
temp for roasting poultry
325-350 degrees
86
how long should poultry be refrigerated for
3 days
87
classifying young chickens (youngest in descending order)
poussin, cornish hen, broiler, roaster, and capon
88
classifying turkey and other birds (youngest in descending order)
fryer-roaster, young hen, young tom, yearling hen, yearling tom, mature/old
89
are capons male or female?
| chicken
male
90
are hens, fowl, etc, male or female
female
91
hen is male or female
| )chicken)
female
92
tom is male or female
| turkey
male
93
what temp is poultry done at
165
94
what factors influence stability of milk foam?
fat content, temp of the cream, age of the cream, sugar content, and length of whipping time
95
how long can u store milk in the fridge?
3 weeks
96
what is cheese?
a preserved food from solid portion of milk 'curds' (casein protein)
97
what is rennet?
an enzyme from animal stomach
98
direct acid coagulation
putting something acidic directly in the milk
99
indirect acid coagulation
creating an acidic environment (lactic acid bacteria)
100
cheese categorized by moisture content is done so by:
fresh (greater than 80%) to very hard (less than 30%), fresh also being ricotta and very hard being parmesan
101
what are the other factors of how cheese is named?
place of origin, processing, and type of milk
102
is cheese typically high or low in fat?
high
103
steps to producing cheese (general)
milk selection --> coagulation ---> curd treatment--> ripening
104
what does ph influence for cheese?
micelle size and cohesiveness
105
what are the ways we can remove whey from cheese?
cutting, heating, salting, knitting, pressing
106
what is the typical time that cheese is aged
4 weeks to 2 years
107
what is the most important step of cheese making?
ripening
108
most of the flavor in cheese comes from
the breakdown of macronutrients in the aging process
109
cheese ripening glycolysis process
lactose--> pyruvate-->lactate
110
cheese ripening lipolysis process
milk + penicillium roquefort --> fa breakdown + tangy flavor
111
what has the biggest impact on cheese flavor during ripening
proteolysis
112
what is processed cheese
made by blending one or more types of cheese and mixed with other ingredients
113
what is imitation cheese?
milk fat replaced with veggie oil
114
how is cheese graded? (USDA)
flavor, texture, finish, color, and overall appearance
115
macronutrients of cheese
fat and complete high quality protein
116
micronutrients of cheese
calcium, phosphorus, zinc, sodium, and fat and water soluble vitamins
117
what is the recommended way to cook cheese?
low temp and short cooking time
118
best way to serve cheese?
at room temp, high moisture cheeses not so much
119
what is the proper way to store cheese?
most cheese should be refrigerated, wrapped tightly
120
what type of cheese is freezing best for?
hard cheeses
121
lean fish have what % of fat?
less than 5% of fat
122
how is finfish categorized?
by fresh or salt water and then lean or fatty
123
how are shellfish categorized?
crustacean, mollusk, cephalopod
124
how are mollusks categorized?
by bivalve or univalve
125
what makes fish so tender?
they have a lot of collagen
126
myotomes
short muscle fibers
127
myocomotta
thin layers in connective tissues
128
what does red color mean in fish muscle?
it's well vascularized (aerobic)
129
what speed does red fish muscle twitch at
slow
130
what does white color mean in fish muscle?
that the muscle doesn't need to be vascularized (anaerobic)
131
what speed does the white fish twitch at?
fast
132
what does a darker color mean in fish?
more fat
133
what is the pigment responsible for the color of salmon?
astaxanthin
134
do fish need to be inspected or graded?
no, it is voluntary
135
what is a drawn fish?
fish that is whole and only has the entrails removed
136
what is a dressed fish?
fish that has the head, tail, fins, scales, and entrails removed
137
what are fish steaks?
the fish is cut perpendicular to the backbone
138
what are fish fillets?
the fish is cut lengthwise to avoid bones
139
what are sticks of fish?
uniform portions from fillets, steaks or minced fish
140
how do u determine the freshness of fish?
by seeing if there is a pleasant odor, red gills, eyes are still healthy, shiny skin, and firm flesh
141
what helps get rid of tma in fish?
acid
142
does the kind of cut of a fish matter for yield?
yes
143
best time to eat a shellfish
while its still alive
144
what is the r-month rule for shellfish
to eat only in the moments that don't have an r
145
what kind of fish is high in cholesterol
squid and crustaceans
146
major nutrients in fish
low carb, high protein, low fat, b vitamins and fat-soluble vitamins
147
why do shellfish taste sweet?
their muscles contain glycogen for fast-twitch (white color)
148
what omega 3's do fish have?
DHA, PUFA, and EPA
149
what do omega 3's do?
make anti-inflammatory properties
150
how do u prep fish for dry heat?
rinse, dry, season, and rub with oil/butter
151
how do u determine tenderness for fish?
if it flakes well with a fork
152
who grades fish?
USDC
153
how is fish graded?
a,b, or substandard
154
what is fish grading based on?
appearance, uniformity. flavor, odor, and absence of defects
155
dry heat methods of fish
grilling, frying, broiling, sauteeing, baking
156
moist heat methods of fish
poaching (lean fish), simmering, steaming
157
what fish is more likely to contain pollutants and spoilage factors
oysters
158
spoilage factors of fish
oxidation of pufas, contaminants, proteolytic enzymes
159
how long should u store fresh fish?
1-2 days
160
how long should u store shellfish?
same day
161
how long does frozen fish last
9 months
162
scaling factor formula for yield
desired yield/ current recipe yield
163
scaling factor formula for ingredient
constraining ingredient/recipe ingredient quality
164
