Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Science > Final Exam > Flashcards

Final Exam Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

a dash equals

A

1/16 tsp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

a pinch equals

A

1/8 tsp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

how many grams is 1 tsp

A

4.725 grams

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

how many tsp in 1 tbsp

A

3 tsp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

how many tbsp is 1 fl oz

A

2 tbsp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

define seasoning

A

enhances the flavor already found in food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

define flavoring

A

adds a new flavor or scent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

define herb

A

plant leaf valued for its flavor or scent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

define spice

A

added to food that is derived from the fruit, flowers, bark. seeds, or roots of a plant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

chemical name for salt

A

sodium chloride

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

5 functions that salt has in our food

A

flavor enhancer, preservative, binder, texture enhancer, color aid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

difference between sea salt, rock salt, table salt, and kosher salt

A

sea salt: expensive. pure mineral taste
rock salt: ancient sea beds that are dried & underground
table salt: refined rock salt with iodine. w/ additives
kosher: rock salt w/ no additives. large. chefs like it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

most common salt substitute

A

potassium chloride

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

3 types of pepper

A

black pepper, white pepper, green peppercorn, peppercorn mélange

also pink peppercorn but from a diff plant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what part of the plant do herbs come from

A

leaves, seeds, or stems

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what part of the plant do spices come from

A

fruit, flowers, bark, seeds, or roots

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

purpose of a marinade & 3 essential components

A

to flavor and tenderize foods.

oil, acid, and flavorings

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

is dry active yeast alive, dead, or dormant

A

dormat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what does yeast need to be happy

A

moisture, warmth, and food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

temp range for yeast

A

105-115 F

21
Q

define sponge

A

first stage to make yeast happy.

Yeast
warm water
food (sugar/flour)

22
Q

define proof

A

double in size

need humid, warm, draft-free environment

23
Q

steps to make yeast bread in order

A 
sponge
mix
knead
proof
punch down
shape
proof
bake
24
Q

bread flour is higher in what compared to all purpose

A

protein

25
Q

define gluten

A

protein part of wheat flour. elastic

26
Q

define kneading

A

to work the dough. make elastic

27
Q

five properties of sugar

A

sweetening, protective coating, increases volume, raises temp, helps to brown

28
Q

is salt necessary in yeast breads

A

yes. firms dough

29
Q

define pulling a window

A

stretch to see through it. see if it stretchy enough

30
Q

five functions of liquids

A

hydrates, allows gluten to be formed, activates yeast, provides steam, acts as a solvent

31
Q

five functions of fat

A

tenderizer, volume structure, flakiness, flavor

32
Q

difference between dough and batter

A

dough: dry enough to be handled and kneaded
batter: contains more water than dough.

33
Q

moist heat uses what to transfer heat

A

water

34
Q

moist heat examples

A

scalding, poaching, simmering, stewing, braising, boiling, parboiling, blanching, steaming

35
Q

difference between scalding, poaching, and simmering

A

scalding: temp of 150
poaching: temp of 180
simmering: never less than 180 always about

36
Q

what does simmering water look like and boiling

A

simmering: gently rising bubbles
boiling: bubbles rapidly

37
Q

difference between stewing and braising

A

stewing: simmering in a small amount of water
braising: simmering in foods own juices

38
Q

parboil and blanch

A

parboil: partially boil but not fully
blanch: dip food briefly into boiling water

39
Q

why is steaming beneficial

A

helps vegetables retain texture, color, taste, and nutrients

40
Q

how is heat transferred with dry heat cooking

A

radiation

41
Q

dry heat cooking methods

A

baking,roasting,broiling,grilling,barbequing,and frying

42
Q

define baste

A

add liquid like fat to surface of meat to prevent drying

43
Q

define sear

A

brown surface by brief exposure to heat

44
Q

baking vs roasting

A

baking: heating food by hot oven air
roasting: same as baking except used for meats and poultry

45
Q

broil vs grill

A

broil: cook foods under an intense heat
grill: cooked above intense heat

46
Q

which dry heat method uses a liquid. what

A

frying. oil

47
Q

names for diff frying types

A

sautéing, stir fry, pan broiling, pan frying, and deep frying

48
Q

how is deep fat frying diff from the rest? Temp?

A

by the amount of fat used

350-450 F

Food Science (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions