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FCS 113 > Final > Flashcards

Final Flashcards

1
Q

Denaturation

A

o The irreversible process in which the structure of a protein is distributed, resulted in partial or complete loss of function

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2
Q

Gelatinization

A

o The increase in volume viscosity, and translucency of starch granules when they are heated in a liquid

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3
Q

Caramelization

A

o A process in which dry sugar, or sugar solution with most of its water evaporated, is heated until it melts into a clear, viscous liquid and, as heating continues, turns into a smooth brown mixture

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4
Q

Al dente

A

o Meaning “to the tooth” in Italian, it refers to pasta that is tender, yet firm enough to offer some resistance to the teeth

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5
Q

Organic

A

o Avoid the use of man-made fertilizers and pesticides for food production

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6
Q

Hydroponic

A

the process of growing plants in sand, gravel, or liquid, with added nutrients but without soil.

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7
Q

Emulsification

A

a binder/ stabilizer of mixtures to keep the ingredients from separating

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8
Q

Lecithin

A

o Any group of phospholipids, occurring in animal, plant tissues, and egg yolk
o Yellowish brownish fatty substance, hydrophilic and lipophilic (attract water and fat)

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9
Q

Homogenization

A

o A mechanical process that breaks up the fat globules in mil into much smaller globes that do not clump together and are permanently dispersed in a very fine emulsion

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10
Q

Candling

A

o A method of determining egg quality based on observing eggs held against the light

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11
Q

Pasteurization

A

o A food preservation process that heats liquids to 161˚F for 15 seconds in order to kill bacteria yeasts and molds

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12
Q

Fractionation

A

o Quantity of mixture is divided during a phase transition into smaller quantities

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13
Q

Marbling

A

o Fat deposited in the muscle that can be seen as little white streaks or drops

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14
Q

Collagen

A

o A pearly white, tough, and fibrous protein that provides supports to muscle and prevents it from over stretching. It is the primary protein in connective tissue, softens with heat and slow moist cooking converts to gelatin

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15
Q

Elastin

A

Connective tissue that does not melt even with prolonged heat

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16
Q

The Four major pigments in fruits and veggies

A

Carotenoids
Chlorophyll
Flavonoids
Betalains

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17
Q

Carotenoids

A

Carotene (yellow orange)
Lyopene (red oragne)
Xanthophyll (yellow)

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18
Q

Chlorophyll

A

A - blue green

B - green

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19
Q

Flavonoids

A

Anthocyanin (red purple)

Anthoxanthin (cream white)

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20
Q

Betalains

A

purple red / yellow

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21
Q

Ways to prevent oxidative enzymatic browning in fruits

A
  • Add acid
  • Blanching
  • Low pH
  • Cold Temperatures
  • Coating with sugar or water
  • Using antioxidants like ascorbic acid and sulfur solutions
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22
Q

yolk

A

30% of eggs weight

nourishes chick

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23
Q

air cell

A

between the shell membranes

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24
Q

albumen

A

egg white
58% of eggs weight
water and protein

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25
Q

Shell

A

12% of eggs weight
composed of calcium carbonate
cuticle and bloom

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26
Q

Chalaza

A

ropy twisted stands of albumen

anchor to took center of thick egg white

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27
Q

Vitelline Membrane

A

membrane that surrounds yolk

attached to chalza

28
Q

Bloom or Cuticle

A

waxy coating on eggshell

protects against bacteria and moisture loss

29
Q

What causes a green ring to form around yolk?

A

Iron and sulfur react in overcooked eggs (minerals)

30
Q

Egg sizes & weight (small, medium, etc.)

A 
Pee- Wee: 15oz
	Small: 18oz
	Medium: 21oz
	Large: 24 oz
	X Large: 27oz
	Jumbo: 30 oz
31
Q

High-quality eggs vs. low-quality, or older eggs – characteristics (low quality eggs exhibit similar characteristics as older eggs)

A

(candeling)
Fresh: tall and firm albumen
Old: Spread out and runny albumen

32
Q

Major proteins in milk & characteristics

A

Caseins: 80% solid. have lots of amino acids to help with growth and development
- used for emulsifying and stabilizing
Whey Protein: 20% liquid after casein is separated
- used for gelling. lactalbumin + lactoglobin

33
Q

Ways that milk can be coagulated

A

Heat, Acid, Bacteria, Enzymes, Polyphenolic compounds in fruits/ veggies, salts

34
Q

milk allergy

A

: True food allergy caused by an allergic reaction to the protein in milk

35
Q

Lactose Intolerance

A

Caused by not having enough of the enzyme lactose which is needed to break down lacose the sugar in milk and dairy

36
Q

Ap

A

as purchased

37
Q

EP

A

edible portion

38
Q

Waste %

A

inedible parts

39
Q

Bran

A

is the hard outer covering of wheat kernel, high in fiber and nutrients

40
Q

Germ

A

: is the nutrient rich embryo that will sprout and grown into a new wheat plant

41
Q

Endosperm

A

is the biggest part 83%, the “insides” of the kernel – mostly starch

42
Q

White flour

A

made from the endosperm only = not a whole grain

43
Q

Whole wheat flour

A

combines all 3 parts of the wheat berry = whole grain

44
Q

Baking Soda

A

3-4x stronger than powder, leavened, pure sodium bicarbonate, reacts with an acid the resulting chemical reaction produces bubbles of CO2 that expand under oven temp

45
Q

Baking Powder

A

Contains sodium bicarbonate, mixture of baking soda, cream of tartar, and sometimes cornstarch, leavened, single or double acting, activated by moisture or gas

46
Q

White Sauce steps

A
  1. Melt fat over medium heat, whisk in flour and seasonings until smooth, whisk in milk, boil, and cook/ stir until thickened
47
Q

kneading

A

to form gluten

48
Q

proofing

A

Refers to the final rise dough undergoes takes place after being shaped into a loaf

49
Q

punching

A

: Removes some of the gas bubbles formed by the yeast during rising and produces a finer grain. It also redistributed the yeast cells, sugar, and moisture so they can ferment and raise the dough during the proofing stage

50
Q

Why is temperature very important when making yeast bread?

A

Since yeast is a living organism, accurate liquid temperature is of utmost importance as is directly influences the yeast activity

51
Q

Gluten– how gluten strands are strengthened

A

Gluten: gives elasticity to dough, helping rise and keep shape
Tough/ strong = more flour and moisture are stirred/ handled

52
Q

moist heat

A

a method of cooking in which heat is transferred by water, any water based liquid, or steam
- braising, stewing, poaching, microwaving

53
Q

dry heat

A

: A method of cooking in which heat is transferred by air, radiation, fat, or metal:
- roasting, baking, broiling, grilling, frying, sautéing, pan-frying, stir frying

54
Q

Where the most tender, least tender cuts are generally located on a steer

A

Cuts based on steer bones. Most tender = cute between 12th and 13th rub that exposes the muscle based on color, grain, surface, texture, and fat distribution

Most Tender: On back, Rib, Short Loin, Sirloin
Least Tender: Flank, Short Plate, Brisket, Foreshank

55
Q

USDA grades of beef in the marketplace

A
  1. Prime
  2. Choice
  3. Select
56
Q

Variety meats

A

meat consisting of the entrails and internal organs of an animal

57
Q

Processed Meats

A

Been preserved by curing, salting, smoking, drying, or canning

58
Q

Tips for making flaky pie crusts (dos & don’ts)

A 
Keep fat cold
Use fresh flower
Don’t cook in humid or warm room
Cold countertop prefer stainless steel
Do not handle dough too much
59
Q

Types of leavening used- quick breads & yeast breads, examples, how each creates volume, what is produced by fermentation?

A

Air, steam, and CO2 are all used to leaven, air pockets are essential in good leavening
Baking powders and bakins soda by the reaction with an acid also works
Quick Breads: leavened primarily by chemical agents, steam or air

60
Q

Inspection & Grading – in general, what are differences? Mandatory? Voluntary? Department
responsible for meats, eggs, milk?

A 
Voluntary grading (USDA), by bacterial count, A products pasteurized
Mandatory grading (Public Health Service), interstate commerce
61
Q

Poultry – why is there dark and white meat?

A

White vs. Dark meat = amount of myoglobin

62
Q

Differences between quick breads and yeast breads?

A

Quick breads use baking soda/ powder. Yeast breads use yeast and eggs

63
Q

Sarcolemma

A

The outer cover of muscle fiber

64
Q

Most abundant connective tissue

A

collagen

65
Q

Myoglobin

A

color of muscle tissue

66
Q

hemoglobin

A

color of blood

FCS 113 (3 decks)

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