Final Flashcards
Denaturation
o The irreversible process in which the structure of a protein is distributed, resulted in partial or complete loss of function
Gelatinization
o The increase in volume viscosity, and translucency of starch granules when they are heated in a liquid
Caramelization
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
Al dente
o Meaning “to the tooth” in Italian, it refers to pasta that is tender, yet firm enough to offer some resistance to the teeth
Organic
o Avoid the use of man-made fertilizers and pesticides for food production
Hydroponic
the process of growing plants in sand, gravel, or liquid, with added nutrients but without soil.
Emulsification
a binder/ stabilizer of mixtures to keep the ingredients from separating
Lecithin
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)
Homogenization
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
Candling
o A method of determining egg quality based on observing eggs held against the light
Pasteurization
o A food preservation process that heats liquids to 161˚F for 15 seconds in order to kill bacteria yeasts and molds
Fractionation
o Quantity of mixture is divided during a phase transition into smaller quantities
Marbling
o Fat deposited in the muscle that can be seen as little white streaks or drops
Collagen
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
Elastin
Connective tissue that does not melt even with prolonged heat
The Four major pigments in fruits and veggies
Carotenoids
Chlorophyll
Flavonoids
Betalains
Carotenoids
Carotene (yellow orange)
Lyopene (red oragne)
Xanthophyll (yellow)
Chlorophyll
A - blue green
B - green
Flavonoids
Anthocyanin (red purple)
Anthoxanthin (cream white)
Betalains
purple red / yellow
Ways to prevent oxidative enzymatic browning in fruits
- Add acid
- Blanching
- Low pH
- Cold Temperatures
- Coating with sugar or water
- Using antioxidants like ascorbic acid and sulfur solutions
yolk
30% of eggs weight
nourishes chick
air cell
between the shell membranes
albumen
egg white
58% of eggs weight
water and protein
Shell
12% of eggs weight
composed of calcium carbonate
cuticle and bloom
Chalaza
ropy twisted stands of albumen
anchor to took center of thick egg white
Vitelline Membrane
membrane that surrounds yolk
attached to chalza
Bloom or Cuticle
waxy coating on eggshell
protects against bacteria and moisture loss
What causes a green ring to form around yolk?
Iron and sulfur react in overcooked eggs (minerals)
Egg sizes & weight (small, medium, etc.)
Pee- Wee: 15oz Small: 18oz Medium: 21oz Large: 24 oz X Large: 27oz Jumbo: 30 oz
High-quality eggs vs. low-quality, or older eggs – characteristics (low quality eggs exhibit similar characteristics as older eggs)
(candeling)
Fresh: tall and firm albumen
Old: Spread out and runny albumen
Major proteins in milk & characteristics
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
Ways that milk can be coagulated
Heat, Acid, Bacteria, Enzymes, Polyphenolic compounds in fruits/ veggies, salts
milk allergy
: True food allergy caused by an allergic reaction to the protein in milk
Lactose Intolerance
Caused by not having enough of the enzyme lactose which is needed to break down lacose the sugar in milk and dairy
Ap
as purchased
EP
edible portion
Waste %
inedible parts
Bran
is the hard outer covering of wheat kernel, high in fiber and nutrients
Germ
: is the nutrient rich embryo that will sprout and grown into a new wheat plant
Endosperm
is the biggest part 83%, the “insides” of the kernel – mostly starch
White flour
made from the endosperm only = not a whole grain
Whole wheat flour
combines all 3 parts of the wheat berry = whole grain
Baking Soda
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
Baking Powder
Contains sodium bicarbonate, mixture of baking soda, cream of tartar, and sometimes cornstarch, leavened, single or double acting, activated by moisture or gas
White Sauce steps
- Melt fat over medium heat, whisk in flour and seasonings until smooth, whisk in milk, boil, and cook/ stir until thickened
kneading
to form gluten
proofing
Refers to the final rise dough undergoes takes place after being shaped into a loaf
punching
: 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
Why is temperature very important when making yeast bread?
Since yeast is a living organism, accurate liquid temperature is of utmost importance as is directly influences the yeast activity
Gluten– how gluten strands are strengthened
Gluten: gives elasticity to dough, helping rise and keep shape
Tough/ strong = more flour and moisture are stirred/ handled
moist heat
a method of cooking in which heat is transferred by water, any water based liquid, or steam
- braising, stewing, poaching, microwaving
dry heat
: 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
Where the most tender, least tender cuts are generally located on a steer
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
USDA grades of beef in the marketplace
- Prime
- Choice
- Select
Variety meats
meat consisting of the entrails and internal organs of an animal
Processed Meats
Been preserved by curing, salting, smoking, drying, or canning
Tips for making flaky pie crusts (dos & don’ts)
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
Types of leavening used- quick breads & yeast breads, examples, how each creates volume, what is produced by fermentation?
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
Inspection & Grading – in general, what are differences? Mandatory? Voluntary? Department
responsible for meats, eggs, milk?
Voluntary grading (USDA), by bacterial count, A products pasteurized Mandatory grading (Public Health Service), interstate commerce
Poultry – why is there dark and white meat?
White vs. Dark meat = amount of myoglobin
Differences between quick breads and yeast breads?
Quick breads use baking soda/ powder. Yeast breads use yeast and eggs
Sarcolemma
The outer cover of muscle fiber
Most abundant connective tissue
collagen
Myoglobin
color of muscle tissue
hemoglobin
color of blood
