Exam 3 Flashcards
1
Q
characteristics of yolk in eggs
A
color is affected by feed, typically unfertilized, and its 30% of the egg weight
2
Q
characteristics of albumen in eggs (Egg white)
A
58% of the egg weight, protein and water, layers in changing viscosity
3
Q
what tells us how fresh an egg is
A
the thick albumen
4
Q
purpose of the shell membrane in eggs
A
protects the egg against pathogens
5
Q
what is the air cell in an egg
A
the first breath of the baby chick
6
Q
what does the color of an egg say
A
the breed of the chicken
7
Q
cuticle of the egg is?
A
a waxy coating that protects the bacteria from moisture loss
8
Q
average egg is 70 calories and
A
7 grams of protein
9
Q
where is most of the protein found in an egg
A
in the white
10
Q
where is most of the fat in a egg
A
in the yolk
11
Q
eggs are one of the only foods that have
A
all our fat soluble vitamins
12
Q
how eggs are graded
A
candling, haugh unit, and appearance
13
Q
haugh unit
A
reflected the eggs freshness by measuring the albumen of the egg
14
Q
how are eggs graded by appearance
A
less egg white is high grade
15
Q
size egg range
A
jumbo to pee wee
16
Q
in a carton of large eggs, how many oz of eggs in total?
A
24 oz
17
Q
what is emulsifying (egg use)
A
holding a mixture of liquids together
18
Q
how are eggs used as binders
A
holds ingredients together
19
Q
how are eggs used in foaming
A
egg whites for instance, make a mass of small bubbles
20
Q
interfering
A
the formation of crystals, like in candy
21
Q
how are eggs used in interfering
A
egg whites make a great interfering agent
22
Q
clarifying
A
separating solids
23
Q
how are eggs used in clarifying
A
used to clarify broths and such
24
Q
optimal temp for foaming
A
68 degrees
25
what does adding sugar do to a egg foam
increases stability
26
what does adding salt do to an egg foam
decreases stability
27
what does acid do to an egg foam
helps stabilize foam
28
how does acid stabilize the foam
by dropping the ph of the egg whites which are naturally alkaline
29
how to cook scrambled eggs (dry heat method)
low temp and slow cooking
30
dry heat methods of eggs
frying, scrambled, omelette, baking
31
common baked egg dish
meringue
32
moist heat methods of eggs
boiling/simmering, poaching, custards, microwaving
33
how to properly store eggs in the fridge
use the carton and check whites and Aircell to tell how old it is
34
is an eggshell solid?
no, it is porous
35
recommended prep of eggs
cook until no liquid remains and remove shells
36
temp to cook eggs at
145
37
what does the cell wall contain
fibers such as cellulose, pectins, gums, etc
38
main storage is full of
starch, water, color
39
turgor
how much water is in a cell
40
intercellular air spaces
the air between cells
41
what do intercellular air spaces do
enhances crispiness and volume
42
chlorophyll plant pigment
green pigment for photosynthesis
43
is chlorophyll fat soluble?
yes, it is found in storage cells too
44
carotene (carotenoid)
the yellow, orange pigment that's fat soluble
45
lycopene (carotenoid)
red pigment that's fat-soluble
46
anthocyanin (flavonoids)
red and purple/blue
47
anthoxanthins (flavonoids)
white/cream pigment
48
belatins (flavonoids)
purple or yellow pigment
49
are flavonoids fat-soluble or water-soluble?
water-soluble
50
most vegetables are low in
calories, sodium, and fat
51
veggies are a good source of
fiber, vitamins, minerals, phytochemicals and water
52
USDA recommends how much fiber for women?
25 g/d
53
USDA recommends how much fiber for men?
38 g/d
54
avg intake of fiber?
10-15g per day
55
phytochemical is
a nonnutritive chemical in plants that have positive health benefits
56
examples of phytochemicals
plant pigments, antioxidants, and soy phytoestrogens
57
why are phytochemicals also good
may reduce cancer risk and or decrease inflammation
58
what is the most important factor when selecting vegetables
seasonality
59
legumes are a good source of
fiber, CHO, protein, iron
60
most veggie proteins are
incomplete proteins
61
does it matter if proteins are incomplete or complete?
no, we can get methionine from other sources
62
botanical characteristic of legumes
seeds in a pod
63
dry heat methods of vegetables
baking, frying, roasting
64
moist head methods for veggies
blanching, simmering, steaming, microwaving
65
what is blanching
first, there is a short simmer in salty water, then cooking is stopped in an ice bath
66
why is blanching good before freezing?
it inactivates enzymes
67
what is another good reason to blanch
loosens skins for tomato sauces and makes green veggies look more vibrant
68
most common method for legumes
moist head methods
69
best way to cook legumes
soak then simmer
70
the best tip for cooking beans
done add salt or acid until almost done cooking because it might mess up the texture or time of cooking
71
how does the texture change during the heating of legumes
softens cellulose and loss of turgor
72
how to prevent nutrient losses
use less water
73
factors considered for storing vegetables
o2 in and co2 out
74
respiration in storage contributes to
loss of flavor, texture, and nutrients
75
humidity ideal temp for veggies
85-95%, since veggies are mostly water
76
why do certain veggies do better in dry storage?
they have slow respiration
77
modified atmosphere packaging
changes gas concentrations and increases shelf life
78
what is a fruit
edible part of a plant that develops from a flower
79
how is fruit. classified
by the structure of the flower that it comes from
80
simple fruits
develops from 1 flower with one ovary
81
types of simple fruits
drupes, pomes, citrus
82
drupes
have pits
83
pomes
have cores
84
citrus example
oranges
85
aggregate (berries)
develops from serveral ovaries of 1 flower
86
multiple
develops from vluster of several flowers
87
multiple flowers
pineapples,
88
main sugars found in fruits
glucose, fructose, and sucrose
89
citric acid
from citrus and tomatoes
90
malic acid found in
apples, stone fruits, strawberries
91
oxalic acid found in
rhubarb
92
benzoic acid found in
cranberries
93
ph of fruit is typically
low
94
ph of fruit depends on
how tart it is
95
protopectin
no gel
96
pectin
gel
97
pectic acid
no gel
98
what are phenolic compounds/tannins responsible for
oxidative browning
99
how can we limit oxidative browning
denature the enzymes by heat, reduce ph, lower temp, coat with sugar or water, add antioxidants
100
nutrients of fruit
high in carbs, most are low in fat, vitamin c and beta carotene
101
what minerals is fruit a good source of
potassium
102
are super fruits fake or not
fake
103
the biggest factor when choosing fruit
seasonality
104
why is sugar added to canned fruit
to keep the fruit firm
105
nutrition of dried fruits
reduced water content, very high in sugar, fiber, polyphenols, antioxidants
106
food additives in dried fruit
sulfites to prevent browning
107
what is a golden raisin?
a raisin gone through the browning reaction/ sulfites added to it
108
nutrients of juice
contains some vitamins and phytonutrients, no fiber and lots of sugar
109
if it is labeled juice it has to be...
100% of any kind of juice, no matter the label
110
pasteurization of juice prevents
e.coli
111
what happens in pasteurization
flavor changes
112
what is a jam
mashed whole fruit
113
what is a jelly
made with juice
114
what is a marmalade
juice and slices of fruit
115
ingredients of fruit spreads
fruit, sugar, maybe pectin, and maybe acid
116
what is needed to form a gel matrix
sugar, acid, and pectin (if not naturally present)
117
what makes fruit spreads more shelf-stable
118
climacteric
continue to ripen after harvest
119
non-climacteric
little ripening and respiration after harvest
120
when do you pick non-climacteric fruits
best picked when ripe
121
how long to store fresh fruits
within 3 days
122
how to store canned fruit
cool and dry place
123
what is spoilage
obvious changes in the senses of a food
124
what is contamination
undetectable changes of food or biological or chemical hazard
125
perishable foods
foods with highest amount of protein and water
126
semi-perishable foods
foods that have a little less protein and water than perishable foods
127
nonperishable foods
food with very little amounts of water and protein
128
biological change during spoilage
microorganism activity
129
chemical change during spoilage
breakdown of macronutrients to new compounds via enzyme activity
130
physical change during spoilage
common changes such as evaporation, drip loss, and separation
131
what free water amount do we want for virtually no microorganism growth
0.6
132
what triggered the developments in food preservation
wars
133
drying fruits removes
water
134
does drying fruits inhibit microbial growth and reduce weight
yes
135
ways to dry fruits
sun and commercial drying
136
freeze drying method works by
freezing and then changing the pressure from ice to vapor
137
what is curing food
it is when you salt and dry a food
138
how does cured food protect from microorganisms
salt binds to water and make water less available
139
what is the fermentation of food
the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms
140
what is pickling
when food is preserved by acidification
141
what is the most common acid used
vinegar
142
when was canning developed
during the napoleonic wars
143
process of canning food
pack, seal, and heat
144
conditions for canning food
sterilized jars and heated to kill microbes
145
what does refrigeration do for food
it slows down biological, chemical, and physical reactions
146
what are the temps of refrigeration
33-40 degrees Fahrenheit
147
what is flour?
a fine powder made from grinding up the endosperm of grains
148
wheat flours contain
gluten
149
non-wheat flours don't contain
gluten
150
examples of wheat flours
whole wheat, bread flour, pastry flour, all-purpose, etc
151
examples of non-wheat flours
rye, chickpea, coconut meal,etc
152
whole wheat is made by
grinding up the whole wheat kernel
153
refined wheat flours from the highest protein % to low protein %
whole wheat, durum, etc
154
what is durum made from
hard winter wheat
155
what is semolina?
a type of durum flour that is often used for pasta
156
bread is made from
hard wheat
157
pastry flour is soft or hard flour
soft
158
what is cake flour?
a flour processed to have a really small particle size and looks silky white
159
what part of wheat contains fat?
germ
160
what part of wheat contains fiber
bran
161
aged flour
best after months of storage but its unrealistic to use
162
bleached flour
a form of artificial aging with chlorine gas
163
what does bleaching do in flour?
removes the carotenoid pigment (xan), whitens flour to increase functionality of gluten
164
self rising flour
has leavening agent and salt
165
enriched wheat flour is enriched with
iron and b vitamins ( b1, b2, b3, and b9)
166
what has the largest impact on flavor and functionality
starch and protein
167
what does flour do in baked products
it gives structure, texture, and flavor
168
most common starches
amylose and amylopectin
169
gelatinization of starch
binding to water and make a gel matrix
170
what is the crumb of a baked products
the cell structure in the interior
171
what enzyme breaks down the amylose and amylopectin to result in smaller sugars
amylase
172
predominant protein in wheat flour
gluten
173
what 2 proteins is gluten made up of
glutenin and gliadin
174
glutenin is
elastic
175
gliadin is
fluid and sticky
176
first step of gluten formation
hydration
177
what is hydration in flour
wetting the flour proteins
178
last step of gluten formation
kneading
179
what happens in kneading
physical manipulation of gluten
180
why is kneading important?
it strengthens the gluten and promotes rising
181
dried gluten used for
high protein content and improve functional qualities
182
how is dried gluten made
it is isolated from flour and then processed into powder
183
what is a leavening agent
it is something often added to a flour mixture that forms gases that cause flour to rise
184
physical leavening agent
used for air and steam
185
biological leavening agent
yeast and bacteria
186
chemical leavening agent
baking powder and baking soda
187
what is baking soda?
sodium bicarbonate that needs an acid and h2o
188
what is baking powder?
baking soda + acid that only needs h2o
189
how do leavening agents contribute to the flavor of a baked products?
air pockets trap more volatile aromas
190
what does sugar do?
increases the flavor, volume, texture, and color
191
how does sugar contribute to volume
sugar is food for yeast, but too much competes with gluten for water
192
how does sugar contribute to texture
adds moisture and if it competes with gluten then u have a more tender products
193
how does sugar affect color
mallard reaction (browning)
194
what does salt do in a flour mixture?
it adds flavor, controls fermentation by limiting yeast activity and gives it a longer shelf life
195
how does fat contribute to a flour mixture
acts as a tenderizer, adds volume, structure, flakiness, color, and improves shelf life
196
too much fat in a flour mixture contributes to
inhibiting gluten formation
197
what's the point of additives in baked products
molding and staleing
198
