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food science > Exam 3 > Flashcards

Exam 3 Flashcards

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1
Q

characteristics of yolk in eggs

A

color is affected by feed, typically unfertilized, and its 30% of the egg weight

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2
Q

characteristics of albumen in eggs (Egg white)

A

58% of the egg weight, protein and water, layers in changing viscosity

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3
Q

what tells us how fresh an egg is

A

the thick albumen

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4
Q

purpose of the shell membrane in eggs

A

protects the egg against pathogens

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5
Q

what is the air cell in an egg

A

the first breath of the baby chick

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6
Q

what does the color of an egg say

A

the breed of the chicken

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7
Q

cuticle of the egg is?

A

a waxy coating that protects the bacteria from moisture loss

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8
Q

average egg is 70 calories and

A

7 grams of protein

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9
Q

where is most of the protein found in an egg

A

in the white

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10
Q

where is most of the fat in a egg

A

in the yolk

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11
Q

eggs are one of the only foods that have

A

all our fat soluble vitamins

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12
Q

how eggs are graded

A

candling, haugh unit, and appearance

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13
Q

haugh unit

A

reflected the eggs freshness by measuring the albumen of the egg

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14
Q

how are eggs graded by appearance

A

less egg white is high grade

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15
Q

size egg range

A

jumbo to pee wee

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16
Q

in a carton of large eggs, how many oz of eggs in total?

A

24 oz

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17
Q

what is emulsifying (egg use)

A

holding a mixture of liquids together

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18
Q

how are eggs used as binders

A

holds ingredients together

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19
Q

how are eggs used in foaming

A

egg whites for instance, make a mass of small bubbles

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20
Q

interfering

A

the formation of crystals, like in candy

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21
Q

how are eggs used in interfering

A

egg whites make a great interfering agent

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22
Q

clarifying

A

separating solids

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23
Q

how are eggs used in clarifying

A

used to clarify broths and such

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24
Q

optimal temp for foaming

A

68 degrees

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25
Q

what does adding sugar do to a egg foam

A

increases stability

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26
Q

what does adding salt do to an egg foam

A

decreases stability

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27
Q

what does acid do to an egg foam

A

helps stabilize foam

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28
Q

how does acid stabilize the foam

A

by dropping the ph of the egg whites which are naturally alkaline

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29
Q

how to cook scrambled eggs (dry heat method)

A

low temp and slow cooking

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30
Q

dry heat methods of eggs

A

frying, scrambled, omelette, baking

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31
Q

common baked egg dish

A

meringue

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32
Q

moist heat methods of eggs

A

boiling/simmering, poaching, custards, microwaving

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33
Q

how to properly store eggs in the fridge

A

use the carton and check whites and Aircell to tell how old it is

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34
Q

is an eggshell solid?

A

no, it is porous

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35
Q

recommended prep of eggs

A

cook until no liquid remains and remove shells

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36
Q

temp to cook eggs at

A

145

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37
Q

what does the cell wall contain

A

fibers such as cellulose, pectins, gums, etc

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38
Q

main storage is full of

A

starch, water, color

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39
Q

turgor

A

how much water is in a cell

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40
Q

intercellular air spaces

A

the air between cells

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41
Q

what do intercellular air spaces do

A

enhances crispiness and volume

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42
Q

chlorophyll plant pigment

A

green pigment for photosynthesis

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43
Q

is chlorophyll fat soluble?

A

yes, it is found in storage cells too

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44
Q

carotene (carotenoid)

A

the yellow, orange pigment that’s fat soluble

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45
Q

lycopene (carotenoid)

A

red pigment that’s fat-soluble

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46
Q

anthocyanin (flavonoids)

A

red and purple/blue

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47
Q

anthoxanthins (flavonoids)

A

white/cream pigment

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48
Q

belatins (flavonoids)

A

purple or yellow pigment

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49
Q

are flavonoids fat-soluble or water-soluble?

A

water-soluble

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50
Q

most vegetables are low in

A

calories, sodium, and fat

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51
Q

veggies are a good source of

A

fiber, vitamins, minerals, phytochemicals and water

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52
Q

USDA recommends how much fiber for women?

A

25 g/d

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53
Q

USDA recommends how much fiber for men?

A

38 g/d

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54
Q

avg intake of fiber?

A

10-15g per day

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55
Q

phytochemical is

A

a nonnutritive chemical in plants that have positive health benefits

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56
Q

examples of phytochemicals

A

plant pigments, antioxidants, and soy phytoestrogens

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57
Q

why are phytochemicals also good

A

may reduce cancer risk and or decrease inflammation

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58
Q

what is the most important factor when selecting vegetables

A

seasonality

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59
Q

legumes are a good source of

A

fiber, CHO, protein, iron

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60
Q

most veggie proteins are

A

incomplete proteins

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61
Q

does it matter if proteins are incomplete or complete?

A

no, we can get methionine from other sources

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62
Q

botanical characteristic of legumes

A

seeds in a pod

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63
Q

dry heat methods of vegetables

A

baking, frying, roasting

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64
Q

moist head methods for veggies

A

blanching, simmering, steaming, microwaving

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65
Q

what is blanching

A

first, there is a short simmer in salty water, then cooking is stopped in an ice bath

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66
Q

why is blanching good before freezing?

A

it inactivates enzymes

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67
Q

what is another good reason to blanch

A

loosens skins for tomato sauces and makes green veggies look more vibrant

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68
Q

most common method for legumes

A

moist head methods

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69
Q

best way to cook legumes

A

soak then simmer

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70
Q

the best tip for cooking beans

A

done add salt or acid until almost done cooking because it might mess up the texture or time of cooking

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71
Q

how does the texture change during the heating of legumes

A

softens cellulose and loss of turgor

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72
Q

how to prevent nutrient losses

A

use less water

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73
Q

factors considered for storing vegetables

A

o2 in and co2 out

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74
Q

respiration in storage contributes to

A

loss of flavor, texture, and nutrients

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75
Q

humidity ideal temp for veggies

A

85-95%, since veggies are mostly water

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76
Q

why do certain veggies do better in dry storage?

A

they have slow respiration

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77
Q

modified atmosphere packaging

A

changes gas concentrations and increases shelf life

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78
Q

what is a fruit

A

edible part of a plant that develops from a flower

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79
Q

how is fruit. classified

A

by the structure of the flower that it comes from

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80
Q

simple fruits

A

develops from 1 flower with one ovary

81
Q

types of simple fruits

A

drupes, pomes, citrus

82
Q

drupes

A

have pits

83
Q

pomes

A

have cores

84
Q

citrus example

A

oranges

85
Q

aggregate (berries)

A

develops from serveral ovaries of 1 flower

86
Q

multiple

A

develops from vluster of several flowers

87
Q

multiple flowers

A

pineapples,

88
Q

main sugars found in fruits

A

glucose, fructose, and sucrose

89
Q

citric acid

A

from citrus and tomatoes

90
Q

malic acid found in

A

apples, stone fruits, strawberries

91
Q

oxalic acid found in

A

rhubarb

92
Q

benzoic acid found in

A

cranberries

93
Q

ph of fruit is typically

A

low

94
Q

ph of fruit depends on

A

how tart it is

95
Q

protopectin

A

no gel

96
Q

pectin

A

gel

97
Q

pectic acid

A

no gel

98
Q

what are phenolic compounds/tannins responsible for

A

oxidative browning

99
Q

how can we limit oxidative browning

A

denature the enzymes by heat, reduce ph, lower temp, coat with sugar or water, add antioxidants

100
Q

nutrients of fruit

A

high in carbs, most are low in fat, vitamin c and beta carotene

101
Q

what minerals is fruit a good source of

A

potassium

102
Q

are super fruits fake or not

A

fake

103
Q

the biggest factor when choosing fruit

A

seasonality

104
Q

why is sugar added to canned fruit

A

to keep the fruit firm

105
Q

nutrition of dried fruits

A

reduced water content, very high in sugar, fiber, polyphenols, antioxidants

106
Q

food additives in dried fruit

A

sulfites to prevent browning

107
Q

what is a golden raisin?

A

a raisin gone through the browning reaction/ sulfites added to it

108
Q

nutrients of juice

A

contains some vitamins and phytonutrients, no fiber and lots of sugar

109
Q

if it is labeled juice it has to be…

A

100% of any kind of juice, no matter the label

110
Q

pasteurization of juice prevents

A

e.coli

111
Q

what happens in pasteurization

A

flavor changes

112
Q

what is a jam

A

mashed whole fruit

113
Q

what is a jelly

A

made with juice

114
Q

what is a marmalade

A

juice and slices of fruit

115
Q

ingredients of fruit spreads

A

fruit, sugar, maybe pectin, and maybe acid

116
Q

what is needed to form a gel matrix

A

sugar, acid, and pectin (if not naturally present)

117
Q

what makes fruit spreads more shelf-stable

A
118
Q

climacteric

A

continue to ripen after harvest

119
Q

non-climacteric

A

little ripening and respiration after harvest

120
Q

when do you pick non-climacteric fruits

A

best picked when ripe

121
Q

how long to store fresh fruits

A

within 3 days

122
Q

how to store canned fruit

A

cool and dry place

123
Q

what is spoilage

A

obvious changes in the senses of a food

124
Q

what is contamination

A

undetectable changes of food or biological or chemical hazard

125
Q

perishable foods

A

foods with highest amount of protein and water

126
Q

semi-perishable foods

A

foods that have a little less protein and water than perishable foods

127
Q

nonperishable foods

A

food with very little amounts of water and protein

128
Q

biological change during spoilage

A

microorganism activity

129
Q

chemical change during spoilage

A

breakdown of macronutrients to new compounds via enzyme activity

130
Q

physical change during spoilage

A

common changes such as evaporation, drip loss, and separation

131
Q

what free water amount do we want for virtually no microorganism growth

A

0.6

132
Q

what triggered the developments in food preservation

A

wars

133
Q

drying fruits removes

A

water

134
Q

does drying fruits inhibit microbial growth and reduce weight

A

yes

135
Q

ways to dry fruits

A

sun and commercial drying

136
Q

freeze drying method works by

A

freezing and then changing the pressure from ice to vapor

137
Q

what is curing food

A

it is when you salt and dry a food

138
Q

how does cured food protect from microorganisms

A

salt binds to water and make water less available

139
Q

what is the fermentation of food

A

the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms

140
Q

what is pickling

A

when food is preserved by acidification

141
Q

what is the most common acid used

A

vinegar

142
Q

when was canning developed

A

during the napoleonic wars

143
Q

process of canning food

A

pack, seal, and heat

144
Q

conditions for canning food

A

sterilized jars and heated to kill microbes

145
Q

what does refrigeration do for food

A

it slows down biological, chemical, and physical reactions

146
Q

what are the temps of refrigeration

A

33-40 degrees Fahrenheit

147
Q

what is flour?

A

a fine powder made from grinding up the endosperm of grains

148
Q

wheat flours contain

A

gluten

149
Q

non-wheat flours don’t contain

A

gluten

150
Q

examples of wheat flours

A

whole wheat, bread flour, pastry flour, all-purpose, etc

151
Q

examples of non-wheat flours

A

rye, chickpea, coconut meal,etc

152
Q

whole wheat is made by

A

grinding up the whole wheat kernel

153
Q

refined wheat flours from the highest protein % to low protein %

A

whole wheat, durum, etc

154
Q

what is durum made from

A

hard winter wheat

155
Q

what is semolina?

A

a type of durum flour that is often used for pasta

156
Q

bread is made from

A

hard wheat

157
Q

pastry flour is soft or hard flour

A

soft

158
Q

what is cake flour?

A

a flour processed to have a really small particle size and looks silky white

159
Q

what part of wheat contains fat?

A

germ

160
Q

what part of wheat contains fiber

A

bran

161
Q

aged flour

A

best after months of storage but its unrealistic to use

162
Q

bleached flour

A

a form of artificial aging with chlorine gas

163
Q

what does bleaching do in flour?

A

removes the carotenoid pigment (xan), whitens flour to increase functionality of gluten

164
Q

self rising flour

A

has leavening agent and salt

165
Q

enriched wheat flour is enriched with

A

iron and b vitamins ( b1, b2, b3, and b9)

166
Q

what has the largest impact on flavor and functionality

A

starch and protein

167
Q

what does flour do in baked products

A

it gives structure, texture, and flavor

168
Q

most common starches

A

amylose and amylopectin

169
Q

gelatinization of starch

A

binding to water and make a gel matrix

170
Q

what is the crumb of a baked products

A

the cell structure in the interior

171
Q

what enzyme breaks down the amylose and amylopectin to result in smaller sugars

A

amylase

172
Q

predominant protein in wheat flour

A

gluten

173
Q

what 2 proteins is gluten made up of

A

glutenin and gliadin

174
Q

glutenin is

A

elastic

175
Q

gliadin is

A

fluid and sticky

176
Q

first step of gluten formation

A

hydration

177
Q

what is hydration in flour

A

wetting the flour proteins

178
Q

last step of gluten formation

A

kneading

179
Q

what happens in kneading

A

physical manipulation of gluten

180
Q

why is kneading important?

A

it strengthens the gluten and promotes rising

181
Q

dried gluten used for

A

high protein content and improve functional qualities

182
Q

how is dried gluten made

A

it is isolated from flour and then processed into powder

183
Q

what is a leavening agent

A

it is something often added to a flour mixture that forms gases that cause flour to rise

184
Q

physical leavening agent

A

used for air and steam

185
Q

biological leavening agent

A

yeast and bacteria

186
Q

chemical leavening agent

A

baking powder and baking soda

187
Q

what is baking soda?

A

sodium bicarbonate that needs an acid and h2o

188
Q

what is baking powder?

A

baking soda + acid that only needs h2o

189
Q

how do leavening agents contribute to the flavor of a baked products?

A

air pockets trap more volatile aromas

190
Q

what does sugar do?

A

increases the flavor, volume, texture, and color

191
Q

how does sugar contribute to volume

A

sugar is food for yeast, but too much competes with gluten for water

192
Q

how does sugar contribute to texture

A

adds moisture and if it competes with gluten then u have a more tender products

193
Q

how does sugar affect color

A

mallard reaction (browning)

194
Q

what does salt do in a flour mixture?

A

it adds flavor, controls fermentation by limiting yeast activity and gives it a longer shelf life

195
Q

how does fat contribute to a flour mixture

A

acts as a tenderizer, adds volume, structure, flakiness, color, and improves shelf life

196
Q

too much fat in a flour mixture contributes to

A

inhibiting gluten formation

197
Q

what’s the point of additives in baked products

A

molding and staleing

198
Q
A

food science (3 decks)

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