FINAL Flashcards
The crispiness of a potato chip from a newly-opened bag is an example of _
mouthfeel
Adding a little sugar will _
decrease bitter, sour and salt flavours
Flavor = _ + _
aroma + taste
What is anosmia
The lack of ability to smell
What does sound of food suggest?
The degree of freshness ad crispiness
What can be deceiving?
Senses
What would enriching the color of milk make us perceive?
- higher fat
- smoother texture
- more flavour
What are analytical tests used for?
to detect differences, in smaller groups
What are affective (acceptance or preference) tests used for?
to detect individual preferences, larger groups
What is the difference between sensory/subjective and objective tests?
Sensory : analytical or affective
Objective : physical or chemical
Difference tests are what kind of tests?
Analytical tests > Discriminative
What are sensitivity tests for?
Detect flavour: threshold and dilution
What are the types of difference tests?
Triangle Duo-trio Paired comparison Ranking Ordinal
Which difference test has the lowest chance probability?
Triangle
What is a hedonic test?
Related to pleasure
What coagulates proteins?
Heat, acid, agitation
Which of the Maillard/caramelization reaction occurs at the highest temperature?
caramelization
What are 5 effects of heat on food?
- coagulation
- gelatinization
- caramelization
- maillard reaction
- water evaporation
Between a tomato, watermelon and an orange which has the highest water content
tomato
Between peanut butter, bread, butter, which has the lowest water content
peanut butter
What are the 2 methods of heating food?
Dry heat
Moist heat
Broiling, grilling, roasting, baking, sautéing, pan-frying, deep-fat frying are __ methods
Dry heat
Poaching, simmering, boiling, steaming, sous-vide (under vacuum) are __ methods
Moist heat
Microwaves are non-ionising or ionising waves?
non-ionising
Microwaves are : _, _, _
absorbed, transfered, reflected
In a microwave oven, the transfer of heat is via __ radiation
electromagnetic
What is the vacuum electron tube that converts household electricity into microwaves
magnetron
Which watts are of general use?
Of commercial use?
General: 500-750 watts
Commercial: 1000-1300 watts
How to microwaves work?
Dielectric heating = high frequency, alternating electromagnetic field heats a dielectric material
Can plastic go in the microwave?
Yes : needs to be heat-tempered
What can’t go in the microwave?
- metal
- aluminum foil
- recycled paper/brown bag
What is the rule when heating several containers?
keep the middle empty : space them apart
Which items are best cooked with a conventional method?
Hashbrowns
Which pathogen is not killed when cooking meat?
Trichinella Spiralis
Cooking meat in the microwave is best for which cuts?
Tender cuts
What is ideal to cook in microwave oven?
Fish
Can you make bread in the oven?
NO dry heat for dextrinization, Maillard rx, caramelisation
Microwave is or is not recommended for home canning?
is NOT
What can destroy pathogens or bacteria in microwave:
- even intense temp for a long time
What is the minimal recommendation of F&V?
5 (best is 10)
Which decrease the risk of cardiovascular disease?
Apples, pear, citrus fruit, green leafy veg, cruciferous, salads
Which decrease risk of cancer?
Cruciferous, green-yellow veg
What are the plastids (storage organelle) in a plant cell?
- leucoplast
- chloroplast
- chromoplast
Which plant fibres are found on the outer portion of skin?
cellulose and hemi-cellulose
What are 4 plant fibres
- cellulose
- hemicellulose and pectic substances
- lignin
- gums
Which plant fibre causes cloudiness in juice?
Pectic substances
What are the 3 types of pectic substances?
- protopectin
- pectin/pectinic acid
- pectic acid
Which pectic substance is used in industry?
Pectin (pectinic acid)
What are the 8 parts of plants we can eat?
- flower
- seed
- stem/shoot
- root
- tuber
- bulb
- fruit
- leaves
Sweet potato is part of __
Potato is part of __
- roots
- tuber
Broccoli is part of __
Kale is part of __
- flower
- leaves
Example of a bulb
garlic, onion, leek
Example of a root
carrot, radish, sweet potato
Example of a stem
asparagus, celery, fennel
Lentils and peas are part of __
seeds
Difference between tuber an root
Root: 1 plant for 1 veg
Tuber: not just 1 per plant, many different tubers per plant
Legumes are part of which family? How can you identify them?
Leguminosae
= seeds containing a pod
What are fruits?
The part of the plant that contains a seed, derived from flowers
ex: cucumber, avocado
What are vegetables?
All other edible parts of the plant: flowers, stems, leaves, roots, tubers
Which legume is higher in protein and fat ?
soybeans
What are 3 types of fruit classification
- simple
- aggregate
- multiple
Which part of the fruit composes the perianth?
Petal : corolla
Sepal : calyx
F&V are high in:
- fiber
- water
F&V are low in:
- kcal
- protein
- carbs
- fat
Which fruits are high in fat?
avocado, coconut, olives
Which vegetables are high in kcal
starchy vegetables
What is TVP made from?
Soy or other legumes
Are nuts & seeds a source of protein?
Yes
Do whole grains have protein?
Yes, mostly pseudo-grains (ex: Seitan)
What are legumes limited in
methionine (+ tryptophan)
What are nuts limited in
lysine (+ methionine, tryptophan)
What are grains limited in
lysine (+tryptophan and threonine)
What are seeds limited in
lysine (+methionine)
True or False:
You have to complement protein in the same meal to provide all the essential amino acids
False, it is over the course of the day not just a meal
How to enhance non-heme iron?
- cook in an iron pot
- add an acid
Which vegetable is an excellent source of calcium?
kale
True or False:
Nutritional Yeast is naturally rich in vitamin B 12 and should be consumed in a vegan diet
False
Nutritional yeast is fortified with vitamin B12
Which legume has the highest fiber?
Lentils
Which minerals are restricted in people with kidney disease?
Phosphorous, Calcium, potassium
Is soybean high in starch?
No it is different than most legumes, it won’t gelatinise
Why do legumes cause flatulence?
Due to oligosaccharides or FODMAPs (Fermentable Oligo Disaccharides, Monosacch)
Is sucrose digestable
By most people yes but not in large quantities
What are the FODMAPs
raffinose, stachyose, verbascose
=> aren’t digestible
What does baking soda do when cooking legumes?
- decreases oligosaccharides
- B vitamin loss
- mushy product
- protein loss
In what ratio do you soak beans?
10:1 ratio (water:beans)
What is beano?
Enzyme that cuts the sugars (oligosacch) and makes them easier to be digested by gut
What is more stable in an acidic environment?
Hemicellulose
Which anti-nutrient is found in red kidney beans?
Lectins
Which anti-nutrient is found in butter beans (Lima beans)?
Cyanide
What can be sprouted (=germinated)?
Any whole grain or legumes
What does sprouting increase? Decrease?
Increases vitamin C content, increases alpha amylase
Decreases availability of iron (bind to fiber or phytate)
What are the health risks of bean sprouts?
Salmonella and E. Coli
Why should water be changed daily when sprouting?
To prevent mould growth
What happens if dried beans are stored in a humid environment?
Beans will be difficult to cook
Which coagulants in tofu increase volume?
calcium/magnesium sulfate dehydrate
Which coagulants in tofu increase firmness and calcium?
calcium/magnesium chloride
Why is homemade soy milk bitter?
Lipoxygenase enzyme
Homemade soy milk needs to be boiled for 20 minutes to destroy:
Trypsin inhibitor and lipoxygenase
Which milk alternative has the most protein?
Soy milk > pea milk > hemp milk
Which moulds are in soy sauce?
Aspergillus oryzae or Aspergillus sojae
What is the fermenting agent in tempeh?
Rhizopus oligosporus
Does tempeh contain B12?
Yes -> inactive form
What are cereal grains?
Edible seeds from the grass family: Gramineae or Poaceae
What is a grain composed of?
- Husk
- Bran
- Endosperm
- Germ (embryo)
Which layer is underneath the bran
aleurone layer = very nutritious (has protein, phosphorous, B vitamins, fat, antioxidants)
Which part of the grain is the densest in nutrition?
the germ (embryo)
What makes a complete protein?
Pairing legumes and grains
Which vitamins are lost during processing?
B vitamins
E vitamins
Which parts of the grain contains fiber?
Endosperm and bran
True or False:
Whole grains have more fiber
True
What are the layers with the highest phytochemicals?
Bran & Aleurone layer & germ
Phytochemicals depend on:
Type of grain and processing method
Processing decreases _ but may increase _
phytochemical content ; bioavailability
What is removed in the milling process?
husk, bran, germ
What do refined/white grains contain?
endosperm
What regulates food fortification?
Food and Drug Regulations
What is flour in Canada enriched in?
thiamine, riboflavin, niacin, folic acid, iron
Which flour doesn’t need to be fortified?
Whole wheat
A package has : “100% Whole Wheat Flour”, would you buy it?
NO
best = 100% whole grain whole wheat flour
Are oats whole grain?
YES, the bran is usually not removed
Farro, spelt, emmer, freekeh are all part of:
wheat
Foxtail, finger, pearl are part of:
millet
Cereal grains with the highest protein
oats
The pseudo cereals are:
quinoa, amaranth, buckwheat
_ is a good source of magnesium, copper, manganese
buckwheat
_ is a good source of magnesium, phosphorous, manganese
amaranth
_ is a good source of magnesium, folate, phosphorous, manganese
quinoa
What is an excellent source of folic acid
quinoa
What are the 2 fractions of gluten?
- gliadins (soluble)
- glutenins (insoluble)
Which role does gluten play in baking?
- elasticity, viscosity, cohesiveness of the dough
- allow dough to hold CO2 molecules produced by yeast => fluffy texture
Gluten-containing grains:
- wheat
- rye
- barley
- triticale
=> they develop gluten
Gluten-free grains
- amaranth
- quinoa
- buckwheat
- teff
- millet
- rice
- oats
- cornmeal
=> they don’t develop gluten
What is the pb with gluten-free products
- more sugar and fat
- not fortified
- more expensive
3 gluten replacers are:
- Xanthum gum
- Guar gum
- Ground seeds (chia, flax, psyllium)
Which products have hidden gluten?
beer, chocolate, soy sauce, soup, broth, prepared sauces, sauces and prepared meats
A person has: fatigue, abdominal pain, flatulence, diarrhoea, ulcers, bone pane, headaches, what could they have?
Celiac disease
A person has: “foggy mind”, joint pain, what could they have?
Non-celiac gluten sensitivity
Which toxin does cooked rice produce?
Bacillus cereus
What is the smallest grain (true cereal)?
Teff
Complex carbs are polymers of?
alpha-D-glucose
2 types of starch granules=
amylose
amylopectin
Which has the best gelling capacity between amylose and amylopectin?
amylose
__ = when starch granules are heated in the presence of a liquid
gelatinization
What is a good gelling agent?
cornstarch
The more amylose, the more it forms: _
a gel (because it is linear, it packs better)
__ = leakage/ separation of a liquid from the gel after a long standing time
retrogradation
What is retrogradation accelerated by?
freezing
What influences gelatinisation ?
water, temperature, timing, stirring, acid, sugar, fat/protein
Resistant starches are found in
green banana, some potatoes
What do regraded starches resist?
dispersion in water and digestion by alpha-amylase
Examples of modified starches
cross-linked starch, oxidised starch, pregelatinized starch
which starches are used as sweeteners?
dextrose, syrups
Difference between heifer and cow?
heifer: no calf, used for meat
cow: >1 calf, not used for meat, more hormones, less tender
Différence between steer and bull?
steer: castrated, gains weight fast, more tender, less hormones
bull: uncastrated, processed meat, pet foods
How old is a calf?
8-12 months
Beef is classified by : _ and _
age and sex
How old is veal?
3 weeks- 3 months
=> very tender, pale color, milky flavour
The meat is more or less tender if “free-range”
less tender
How old is a lamb?
<14 months
How old is a mutton?
> 14 months
Pork is slaughtered at what age?
7-12 months
Most processed meats: ham, bacon, come from
pork
What are myofibrillar proteins in meat composed of?
myosin and actin
What is composed of sarcomere units?
muscle fibril
Is ATP consumed during muscle contraction?
yes
What happens during contraction of the muscles?
filaments slide across each other and form actomyosin cross-links (this shortens the sarcomere)
Where is connective tissue found?
muscle, ligaments, tendons
Connective tissue is composed of:
proteins + mucopolysaccharides
An animal that doesn’t move much has: a lot or little CT?
little
What are the 3 connective tissue proteins
- collagen (most abundant)
- elastin
- reticulin
Regarding collagen, what happens when animal mature
- increase in collagen cotent
- increase in covalent cross-links between collagen strands
Liquid collagen =
gelatin
Cooking collagen needs :
- Heat
- Time
- Water /moisture
In which parts of meat is elastin present?
neck and shoulder
Which connective tissue dissolves with heat, which one doesn’t?
elastin : doesn’t dissolve
reticulin : does
Between lamb & mutton, which one needs more cooking and why?
Mutton needs more because is older and has more collagen
The thick white fat seen in beef is which adipose tissue?
intermuscular fat
What are 4 types of adipose tissue
- subcutaneous fat
- visceral fat
- intermuscular
- intramuscular
The type of fat in meat reflects :
the degree of softness
Yellow marrow is more present in which bones?
Long bones
What are the 2 pigment-containing proteins?
Myoglobin and hemoglobin
True/False
Hemoglobin contributes mostly to the red colour and transports oxygen throughout the body
False
What is added so that meat stays red?
carbon monoxide
The iron is in which state in : metmyoglobin
fe3+
What does industry add to maintain bright red-pink meat, slow bacterial growth and impart the development of rancid flavours
nitrite (NO2-)
In Nitrosylmyoglobin, the iron is in which state
Fe2+
become Fe3+ when denatured
__ servings of meat are recommended per week
3-4
Which compound in meat can cause a damage to intestinal lining?
N-nitroso compounds
What is grading about? (2)
- quality
- yield
When is rigor mortis?
6-24 hours after slaughter
At what temperature are enzymes activated?
55-75°C
For which animal is electrical stimulation?
beef and lamb
__ of meat is processed
1/3
What are methods that use little adding fat?
Grilling, broiling, roasting, poaching
Meat becomes more/less tender when cooking? Why
More
because of breakdown of fat, CT, protein
Add what temperature doesn’t connective tissue dissolve into gelatin
66°C
Tender cuts require _ heat preparation
dry
Less-tender cuts require _ heat preparation
moist
What should be the internal temperature for beef?
60°C - rare
70°C - medium
77°C - well done
What should be the internal temperature for veal?
74°C - well done
What should be the internal temperature for lamb?
60°C - rare
70°C - medium
77°C - well done
What should be the internal temperature for pork?
55-60°C - heated ham
60°C - medium cooked before
70°C - medium smoked loin
77°C - well done
How should you carve meat?
across the grain
Which of the following is true about nutrient cooking losses in meat?
A. Cooking meat using boiling/simmering methods only affects b vitamin content
B. No vitamin loss because they are heat stable
C. Using the water used to cook meat in soup/sauces will increase B vitamin intake
D. None of the above
C
vitamins aren’t heat stable, B vitamins are water soluble
What is the difference between roasters and broilers/fryers
broilers: slaughtered @7weeks
roasters: slaughtered @10-12 weeks
Why are capons plumper?
are mastered, sold under 4 months, don’t have hormones
True or False
Roasters are males slaughtered at 10-12 weeks
False, can be females
Which poultry is considered a luxury
chicken or turkey
All meats in canada are free-run or free-range
free-run
Poultry is higher in which micronutrient?
niacin
True/False
Poultry is always lower in cholesterol and fat than other types of meat
False
True/ False
Ducks or geese have more fat than chickens/Turkey
True
Which diet to reduce CHD, risk of coronary artheroscleris
Mediterranean
Which agency is in charge of poultry inspection?
Canadian Food Inspection Agency
The poultry grade is based on which 4 factors?
- conformation
- flesh
- fat
- dressing
What does a dressed poultry have removed:
blood, feathers, crop are removed
Does a ready-to-cook poultry still have internal organs
yes, but they have been cleaned out
Brining =
submerge the chicken completely in solution, store the pot in the fridge
What is recommended for stuffing?
Prepare and cook stuffing separately
if cooked with poultry = 165°F
Internal temp for a whole poultry?
185F = 85C
Internal temp for parts of poultry?
165F = 74C
Which moist-heat method is used for older birds?
Braising
The sauce is strained in braising or stewing?
braising
Chicken breasts in microwave:
for 10 minutes
-> not recommended for stuffed poultry or frozen raw breaded chicken
What are the food safety limitations of cooking sous-vide?
Clostridium botulinum
Potential hazards of handling poultry:
listeria, salmonella
Someone has fever, chills, diarrhoea, abdominal cramps, headache, nausea, vomiting => what to they have?
Salmonella
healthy people recover without treatment
What should never be done before cooking poultry ?
Rinsing under water
Which vitamin B complex does milk have?
Riboflavin (B2)
Vitamin C is added in which milk?
Evaporated
Vitamin A is added in which milk?
skim + partially skimmed
What are the proteins in milk?
casein and whey
Casein is precipitated by what?
- acid or enzymes (rennin)
What are symptoms of lactose intolerance?
nausea, abdominal cramps and bloating, flatulence, diarrhoea
What are symptoms of milk allergy?
vomiting, nausea, wheezing, chronic cough, skin rashes, headaches
Which enzyme is measure in regular pasteurisation?
alkaline phosphatase -> killed above temperature of pathogenic bacteria, determines the safety
What occurs to make milk uniform?
Homogenisation (= reduction of fat particles to prevent separation of fat)
What are the cultured dairy products?
acidophilus milk, buttermilk, yogurt, kefir, sour cream
Why does greek yogurt have more protein?
because it is strained, more whey comes out and there is more calcium and lactose in the liquid
Why are milk containers opaque?
To retain riboflavin
True/False
In milk denatured proteins often separate from liquid by coagulation
True
True/False
Adding acid to milk will cause whey to curdle
False
What is the enzyme used for coagulation, it comes from the stomach of milk-fed calves
chymosin or rennin
What is the result of a cheese with high levels of calcium phosphate?
tougher/grainy texture
Which pathogens can you get on cheese?
Listeria monocytogenes (on soft cheese) and mold
Which eggs can’t be frozen?
- cooked eggs
- whole raw eggs
What does egg yolk contain?
phospholipids + proteins
What is best for foaming egg whites?
- room temp eggs
- fresh eggs
- copper/zinc bowl (stop the disulphide connection, adding acid does the same)
- adding sugar (=hygroscopic)
=> want to relax the proteins
How much protein, fat and cholesterol is in 1 large egg?
7 g protein
9 g fat
213mg chol
Is the iron in egg bioavailable?
No, it is bound to phosvitin
What protein makes up most of the egg white?
ovalbumin
What is the main allergen in egg?
ovalbumin
Why do you plunge eggs after boiling?
creates a temperature differential that forces hydrogen sulphide to go back into the egg yolk.
Grade B eggs are sold to :
commercial baking of future processing
Grade C eggs are used for :
production of processed egg products
What should you do before freezing?
- pasteurised before freezing
- break egg and freeze
How long can eggs be stored in the fridge?
1 week to 1 month
yolk : 2 days
white : 4 days
true/ false
usually internal egg contamination occurs
false, during handling and preparation
External egg shells are exposed to which pathogen?
Salmonella enteritidis
=> eggs are sanitized
How do you break an ester linkage in a TG?
through hydrolysis
What are monounsaturated sources
avocado, peanut butter, olives, olive oil, canola oil
What are polyunsaturated sources
vegetable oils, mayonnaise, certain nuts, fish oils, most margarine
Which fats & oils have a low melting P?
- cis
- short chains
- unsaturated
=> liquid at room temp
Melting point is influenced by:
- Degree of saturation or unsaturation
- Length of fatty acid
- Cis/trans configuration
- Crystalline structure of fat: has to be due to the solid phase that packs crystals
What has a similar structure to cholesterol and may block its absorption?
Phytosterols
Which has a higher melting point: waxes or TG
waxes
Which has a lower smoke point: refined or unrefined oil?
unrefined oil
What are the worst oils in terms of HNE?
polyunsaturated
Lard, shortening and most oils should be stored:
at room temp, away from light, covered
Rancidity is accelerated by
light, heat and oxygen
What are 2 types of rancidity?
Oxidative, hydrolytic
What are the 3 steps of oxidative rancidity
initiation - propagation - termination
Which vitamin is naturally found in vegetable oils
vitamin E (tocopherols)
Oils are cooled and kept at low temperatures for some time, liquid and solids are separated by filtration =
winterization
A more sophisticated process than winterisation is
fractionation
Low fat cooking methods
steaming, grilling, baking, poaching, use parchment paper
Difference between palm kernel oil and palm oil
palm kernel oil = oil from the nut
palm oil = oil from the fruit
Fresh/salt water and fatty/lean:
- lake trout
- catfish
- halibut
- mackerel
- herring
- fresh water, fatty
- freshwater, lean
- salt water, lean
- saltwater, fatty
- saltwater, fatty
Mollusk or crustaceans?
- crab
- shrimp
- mussels
- clam
- abalone
- crustacean
- crustacean
- mollusk : bivalve
- mollusk : bivalve
- mollusk : univalve
What are the steps in making Surimi?
alaskan pollock -> skinned -> deboned -> minced -> washed -> strained -> shaped
In canada, what is surimi made from
Pollock or Pacific whiting
The strong smell of fish is due to which compound?
Trymethylamine
What happens to a fish when it gets older (when dead)
- eyes sink in and get opaque
- bloated fish due to enzymes and bacteria
The gut of a fish smells like sea, is it fresh?
Yes
Not fresh = smells like ammonia
Industry freezes fish when it is in which state?
rigor mortis
True/False
all fish contain A & D vitamins and B vitamins
False, only oily fish have A & D vit
Which enzyme is responsible for a histamine allergy
histidine decarboxylase
True/False
The gempylotoxin present in escolar is toxic
False, it is not toxic but indigestible
Does health Canada recommend washing fish
NO
What are the best choices of salmon?
- wild pink salmon
- wild sockeye salmon
- atlantic salmon
Which has higher omega 3s: farmed of wild (Pacific) salmon?
farmed (fed oil pellets)
Which method is best for the fish
- recirculating aquaculture system
- net penned
net penned
What is responsible for browning and bruising of fruits as they ripen?
phenolic compounds
What is present in soybeans and have a similar structure to oestrogen?
genistein
Which enzyme is involved in oxidative browning?
polyphenol oxydase
Best storage for potatoes? why?
dark, dry, cool place
=> no solanine
Which compounds do canned peas have?
pheophytin
Which types of carotenes contain vitamin a?
alpha, beta, gamma carotenes
cryptoxanthin
