Brainscape's Knowledge GenomeTM

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


See full index

food science > Exam 2 > Flashcards

Exam 2 Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 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

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

What department deals with fish in the U.S.?

A

U.S. Department of Commerce

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

what does the federal trade commission (FTC) deal with?

A

fair advertising

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

What does the department of treasury deal with?

A

Alchohol regulation

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

What did the USDA establish?

A

increased farmer income, reduced hunger, inspections, and grade farm products

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

Who creates dietary guidelines?

A

USDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Who grades food?

A

USDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What does the FDA manage?

A

food, drugs and cosmetics

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

What does the FDA inspect?

A

meat, poultry, eggs, and fish

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

Does USDA or FDA deal with regulations of food and health more?

A

FDA does

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Who creates the nutrition facts label?

A

FDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How are ingredients labeled on a nutrition label?

A

the list goes in descending order

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

GRAS (generally recognized as safe) substances are?

A

ingredients not defined as additives

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

What is considered a lamb?

A

When it is younger than 14 months

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

What do smaller muscle fibrils mean in meat?

A

that the meat is more tender

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

What is meat composed of?

A

collagen, elastin, water, and adipose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What factors affect fat content?

A

age, diet, exercise, species, and cut

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is marbling in meat?

A

adipose tissue that is specked in the meat

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

what is cover fat?

A

a sheet of fat that helps retain moisture

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

more marbling =

A

more flavor, juiciness, and its more expensive

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

What is red marrow?

A

spongy bone

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

What are the major nutritional componenets in meat?

A

75% water, 20% protein, saturated fatty acids

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

Why is meat nutritious?

A

Meat is a good source of b vitamins, iron, zinc, copper, and phosphorus

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

Why are antibiotics given to animals?

A

Antibiotics make animals bigger and they protect the animal from disease

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

What are hormones used for?

A

rapid weight gain

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

Who is allowed to have hormones injected?

A

cattle and sheep only

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

If you are trying to avoid hormones and antibiotics, what kind of meat would you buy?

A

organic meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What gives an intense red color in meat?

A

oxymyoglobin

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

What affects pigment of meat?

A

age, cut, and species

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

Species meat from darkest to lightest

A

beef, lamb, pork, veal

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

does the red color of meet go up with age?

A

yes

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

myoglobin tracing

A

purple –> red –> brown

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

what is the term for myoglobin that is purplish-red?

A

myoglobin

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

what is the term for myoglobin that is brown?

A

metmyoglobin

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

What did the wholesome meat act do?

A

meat is now inspected for wholesomeness, but the inspection is purely visual

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

how is meat graded?

A

by yield or quality

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

what is the highest grade that is based on yield?

A

grade 1, highest yield

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What is quality grading based on?

(meat)

A

color vibrancy, grain, surface texture, fat distribution

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

quality grading from highest to lowest

(meat)

A

prime <– choice <– select

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

natural tenderizing is most affected by?

A

the cut

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

what affects the natural tenderization of meat?

A

cut, age, genetics, diet, and marbling

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

what kind of diet creates more tender meat?

A

corn and grain fed

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

rigor mortis

A

due to what happens in the muscle, it changes the ph of it, and ph changes water holding capacity

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

optimum ph in muscle for taste

A

5.8

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

dry aging of meat characteristics (natural tenderness)

A

low temp and low humidity; can take up to 6 weeks, best quality while highest loss, and it is also very expensive

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

wet aging of meat characteristics (natural tenderness)

A

warm temp and high humidity, UV light to impede bacteria, and it takes as little as 2 days

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

Vacuum-packed aging characteristics (natural tenderness)

A

smaller cuts, refrigerated, least spoilage, and highest yield

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

proteolytic enzymes are? (artificial tenderizers)

A

proteins that are used in meat to end rigor mortis

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

commercial tenderizers are

A

salts and liquids

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

what are some commercial tenderizers?

A

salts or liquids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

papain

A

papaya enzyme

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

bromelain

A

pineapple enzyme

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
54
Q

ficin

A

fig enzyme

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
55
Q

trypsin (commercial tenderizer)

A

pancreatic enzyme

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
56
Q

what are the limitations of commercial enzymes?

A

they don’t penetrate very deep

only works on thin cuts

do not activate at room temp

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

What does salting meat do?

A

it retains moisture in the meat

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

marinades serve to

A

breakdown protein in surface of meat while improving flavor

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

mechanically tenderized beef is

A

from pounding or needling beef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
60
Q

what does electrical stimulation do in tenderizing

A

increases enzyme activity and disrupts protein structure

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

What is cured meat?

A

meat that has been salted and sat in nitrates; salami for example

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
62
Q

what does smoking meat do?

A

adds flavor, aroma, color

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
63
Q

if u add nitrites to myoglobin what happens?

A

meat turns pink

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
64
Q

what does uncured meat mean?

A

it has no nitrites or nitrates besides the ones in flavoring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
65
Q

what cooking method do you use on tender cuts of meat?

A

dry heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
66
Q

what cooking methods do you use on tougher cuts of meat?

A

moist heat

67
Q

how do you prep meat for cooking?

A

thaw, pat dry, trim fat, and tenderize

68
Q

what changes in meat during heating

A

proteins and collagen get denatured, tenderness, and fat melts

69
Q

what temp is beef and lamb rare at?

A

140

70
Q

what temp is beef and lamb medium at?

A

160

71
Q

what temp is best for veal?

A

165

72
Q

best pork temps

A

130-170

73
Q

roasting is best for

A

moderate to large cuts of meat

74
Q

what temp is roasting

A

300-500

75
Q

what temp should be carry-over cooking

A

5-10 degrees below recommended temp

76
Q

broiling and grilling is best for

A

smaller cuts of tender meat

77
Q

what does scoring accomplish

A

it keeps the meat from curling

78
Q

braising is done by

A

brown the meat first, deglaze, and then use a small amount of liquid

79
Q

how do you simmer or stew?

A

use a large amount of liquid to completely submerge the meat and cook it on low heat

80
Q

how do you steam meat?

A

use a pressure cooker and cover the pan in foil

81
Q

ideal conditions for meat in the fridge

A

32-36 degrees and wrap it in plastic

82
Q

ideal conditions for freezing meat

A

trim and divide the meat first, temps 0 or below, and wrap in foil or freezer bags

83
Q

poultry grading scale

A

a-c

84
Q

what do the grades indicate?

(for chicken)

A

the shape, flesh, fat, and blemishes

85
Q

temp for roasting poultry

A

325-350 degrees

86
Q

how long should poultry be refrigerated for

A

3 days

87
Q

classifying young chickens (youngest in descending order)

A

poussin, cornish hen, broiler, roaster, and capon

88
Q

classifying turkey and other birds (youngest in descending order)

A

fryer-roaster, young hen, young tom, yearling hen, yearling tom, mature/old

89
Q

are capons male or female?

chicken

A

male

90
Q

are hens, fowl, etc, male or female

A

female

91
Q

hen is male or female

)chicken)

A

female

92
Q

tom is male or female

turkey

A

male

93
Q

what temp is poultry done at

A

165

94
Q

what factors influence stability of milk foam?

A

fat content, temp of the cream, age of the cream, sugar content, and length of whipping time

95
Q

how long can u store milk in the fridge?

A

3 weeks

96
Q

what is cheese?

A

a preserved food from solid portion of milk ‘curds’ (casein protein)

97
Q

what is rennet?

A

an enzyme from animal stomach

98
Q

direct acid coagulation

A

putting something acidic directly in the milk

99
Q

indirect acid coagulation

A

creating an acidic environment (lactic acid bacteria)

100
Q

cheese categorized by moisture content is done so by:

A

fresh (greater than 80%) to very hard (less than 30%), fresh also being ricotta and very hard being parmesan

101
Q

what are the other factors of how cheese is named?

A

place of origin, processing, and type of milk

102
Q

is cheese typically high or low in fat?

A

high

103
Q

steps to producing cheese (general)

A

milk selection –> coagulation —> curd treatment–> ripening

104
Q

what does ph influence for cheese?

A

micelle size and cohesiveness

105
Q

what are the ways we can remove whey from cheese?

A

cutting, heating, salting, knitting, pressing

106
Q

what is the typical time that cheese is aged

A

4 weeks to 2 years

107
Q

what is the most important step of cheese making?

A

ripening

108
Q

most of the flavor in cheese comes from

A

the breakdown of macronutrients in the aging process

109
Q

cheese ripening glycolysis process

A

lactose–> pyruvate–>lactate

110
Q

cheese ripening lipolysis process

A

milk + penicillium roquefort –> fa breakdown + tangy flavor

111
Q

what has the biggest impact on cheese flavor during ripening

A

proteolysis

112
Q

what is processed cheese

A

made by blending one or more types of cheese and mixed with other ingredients

113
Q

what is imitation cheese?

A

milk fat replaced with veggie oil

114
Q

how is cheese graded? (USDA)

A

flavor, texture, finish, color, and overall appearance

115
Q

macronutrients of cheese

A

fat and complete high quality protein

116
Q

micronutrients of cheese

A

calcium, phosphorus, zinc, sodium, and fat and water soluble vitamins

117
Q

what is the recommended way to cook cheese?

A

low temp and short cooking time

118
Q

best way to serve cheese?

A

at room temp, high moisture cheeses not so much

119
Q

what is the proper way to store cheese?

A

most cheese should be refrigerated, wrapped tightly

120
Q

what type of cheese is freezing best for?

A

hard cheeses

121
Q

lean fish have what % of fat?

A

less than 5% of fat

122
Q

how is finfish categorized?

A

by fresh or salt water and then lean or fatty

123
Q

how are shellfish categorized?

A

crustacean, mollusk, cephalopod

124
Q

how are mollusks categorized?

A

by bivalve or univalve

125
Q

what makes fish so tender?

A

they have a lot of collagen

126
Q

myotomes

A

short muscle fibers

127
Q

myocomotta

A

thin layers in connective tissues

128
Q

what does red color mean in fish muscle?

A

it’s well vascularized (aerobic)

129
Q

what speed does red fish muscle twitch at

A

slow

130
Q

what does white color mean in fish muscle?

A

that the muscle doesn’t need to be vascularized (anaerobic)

131
Q

what speed does the white fish twitch at?

A

fast

132
Q

what does a darker color mean in fish?

A

more fat

133
Q

what is the pigment responsible for the color of salmon?

A

astaxanthin

134
Q

do fish need to be inspected or graded?

A

no, it is voluntary

135
Q

what is a drawn fish?

A

fish that is whole and only has the entrails removed

136
Q

what is a dressed fish?

A

fish that has the head, tail, fins, scales, and entrails removed

137
Q

what are fish steaks?

A

the fish is cut perpendicular to the backbone

138
Q

what are fish fillets?

A

the fish is cut lengthwise to avoid bones

139
Q

what are sticks of fish?

A

uniform portions from fillets, steaks or minced fish

140
Q

how do u determine the freshness of fish?

A

by seeing if there is a pleasant odor, red gills, eyes are still healthy, shiny skin, and firm flesh

141
Q

what helps get rid of tma in fish?

A

acid

142
Q

does the kind of cut of a fish matter for yield?

A

yes

143
Q

best time to eat a shellfish

A

while its still alive

144
Q

what is the r-month rule for shellfish

A

to eat only in the moments that don’t have an r

145
Q

what kind of fish is high in cholesterol

A

squid and crustaceans

146
Q

major nutrients in fish

A

low carb, high protein, low fat, b vitamins and fat-soluble vitamins

147
Q

why do shellfish taste sweet?

A

their muscles contain glycogen for fast-twitch (white color)

148
Q

what omega 3’s do fish have?

A

DHA, PUFA, and EPA

149
Q

what do omega 3’s do?

A

make anti-inflammatory properties

150
Q

how do u prep fish for dry heat?

A

rinse, dry, season, and rub with oil/butter

151
Q

how do u determine tenderness for fish?

A

if it flakes well with a fork

152
Q

who grades fish?

A

USDC

153
Q

how is fish graded?

A

a,b, or substandard

154
Q

what is fish grading based on?

A

appearance, uniformity. flavor, odor, and absence of defects

155
Q

dry heat methods of fish

A

grilling, frying, broiling, sauteeing, baking

156
Q

moist heat methods of fish

A

poaching (lean fish), simmering, steaming

157
Q

what fish is more likely to contain pollutants and spoilage factors

A

oysters

158
Q

spoilage factors of fish

A

oxidation of pufas, contaminants, proteolytic enzymes

159
Q

how long should u store fresh fish?

A

1-2 days

160
Q

how long should u store shellfish?

A

same day

161
Q

how long does frozen fish last

A

9 months

162
Q

scaling factor formula for yield

A

desired yield/ current recipe yield

163
Q

scaling factor formula for ingredient

A

constraining ingredient/recipe ingredient quality

164
Q
A

food science (3 decks)

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