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Food Fundamentals 1 > Final Exam - Chapter 6,7 > Flashcards

Final Exam - Chapter 6,7 Flashcards

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1
Q

Most common Grains

A

Corn, wheat, rice, barley = 95% world production

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2
Q

Parts of Grain

A

Husk: Protective covering, usually not consumed
Bran: Protects the endosperm, excellent source of fiber and minerals… underneath bran: aleurone layer: contains proteins, enzymes that help break the starch to sugars, phosphorus, vit B, antioxydants, some faT
Endosperm: largest part, contains carbohydrates, proteins, some amount of vitamins, minerals, fibers. used in flour
Germ: contains rich fat, incomplete proteins, vit B and E, minerals

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3
Q

Whole wheat flour decays quicker because

A

Contains the germ so contains fat

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4
Q

General NV of GRAINS

A

Carbohydrate: ++
Protein: Lack lysine, generally higher in wheat
Lipids: Small amount, omega 6 PUFA
Vitamins: Thiamin B1, Riboflavin B2, niacin B3, panthotenic acid B5, vit B6, folate B9, Vit E in GERM
Minerals: Fe, Mg, Mn, P, K, Se
Bran and endosperm: Lots of fibers (cellulose, hemicellulose, lignin, inulin). Soluble fiber: decrease heart disease and colon cancer

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5
Q

Definition of Enrichment

A

Replacement of levels of nutrients that existed before processing of whole grains.

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6
Q

Definition of Fortification

A

Addition of nutrients to levels higher than those which existed before processing. Canada, all refined flour are fortified with Vit B and Iron.

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7
Q

Milled forms of GRAINS

A

Wheat: rolled wheat, cracked wheat, wheat germ
Rice: quick cooking rice, parboiled rice, white rice
Oats: rolled oats, steel-cut oats, oat bran, oat flour (usually whole)
Corn: corn starch, cornmeal, corn flour

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8
Q

Grains higher in:

A

Protein: Oats, wild rice
Fat: oats, millet. Lower:white rice
Carbohydrate: white rice, barley
Fiber: Barley, wheat flour.

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9
Q

Definition of pseudocereals

A

Seeds that are not from a grass family but we use them like cereals

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10
Q

What is Gluten?

A

Gluten is a protein found in wheat
2 types: Gliadins (soluble), Glutenins (insoluble)
Plays role in elasticity, viscosity, cohesiveness
Allows dough to hold gas and to rise
CO2 molcules trapped.

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11
Q

Grains containing gluten

A

Wheat, barley, rye, triticale

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12
Q

Reasons to stick to a gluten diet

A

Gluten-free products often:
not fortified (unlike wheat)
more fat and sugar
more expensive

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13
Q

Gluten replacers

A

Xanthan gum: good elasticity and binding
Guar gum: good but less elasticity
Ground seeds (flax, chia): changes texture with time and different flavour

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14
Q

Hidden gluten

A

Soy sauces (not tamari), spices, soup broth, prepared sauces, sausages, chocolate, beer.

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15
Q

Why do we use starch?

A

Calories mostly, thickening agents, emulsifiers, texturizers.

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16
Q

2 components of starch

A

Amylose: a1-4, very ordered, requires a lot of water, higher in corn and wheat flour, helix
Amylopectin: a1-4, branched 1-6. Bigger. more sticky and needs less water.

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17
Q

Gelatinization

A

Happens when starch granules are heated in the presence of liquid. Hbonds break and increase solubility, water infiltrates granules, granule swells to peak thickness, volume viscosity and translucency increase

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18
Q

Gel formation

A

Fluid starch paste cools, Hbonds reform and water is squeezed out, semisolid paste forms (gel)

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19
Q

Retrogradation

A

Separation of water from gel after a long standing time. Gel cools further, Hbonds tighter in amylose squeeze the water out = syneresis

20
Q

Factors influencing Gelatinization

A

Water, temperature, timing, stirring, acid, sugar, fat/protein

21
Q

Resistant starches

A

Not digested by small intestines. Found in high amylose maize, some potatoes, green bananas.
Regraded starches: gelatinized starches that have gone under retrogradation, resists dispersion in water and digestion by a-amylose

22
Q

Modified starches

A

Altered to extend their usefulness in the food industry and processing. Gelatinization ability ex: oxidized starch

23
Q

Uses of starch in food industry

A

Thickeners, sweeteners, texturizers

24
Q

Types of bull

A

Steers: M, castratred while young, to gain weight quickly
Bulls: M, uncastrated, mature, processed meats and pet foods
Heifers: F, have not born a calf, used for meat
Cows: F, borne one or more calves, less desirable than heifers and steers
Calves: M F, 3-8 months, baby beef:8-12months
Veal: M F, 3weeks-3months, greatly restricted mouvement, milk-based diet or formula. Taste: milky flavour, pale colour, tender

25
Q

Sheep (2 types)

A

Lamb: less 14 months
Mutton: more than 14months, tougher meat, darker meat, stronger flavour

26
Q

Pork

A

M F, slaughtered 7-12 months

27
Q

Composition of NV

A

H2O, adipose tissue, muscle tissue, connective tissue, bone, ash

28
Q

Proteins (3types)

A 
Myofibrillar (muscle tissue, actin myosine)
Structural proteins (connective tissue)
Sarcoplasmic proteins (blood)
29
Q

Skeletal muscle

A

Contains:
Connective tissue, muscle fibers, fibrils
**Impacts cuts of meat

30
Q

Muscle fibrils contain

A

Sarcomere: actin(thin) and myosin(thick)

Actomyosin cross-links which shortens the sarcomere, ATP used during contraction

31
Q

Characteristics of Connective tissue

A
  1. In tendons, ligaments, muscle. 3types : elastin, reticulin, collagen
  2. From proteins and mucopolysaccharides
  3. Surrounds all living cells, provides structure and adhesiveness, “glue” that keeps muscle fibers together
32
Q

Collagen

A
  1. Most abundant protein in connective tissue
  2. Pearly, white tough, fibrous
  3. Supports muscles, prevents over-stretching
  4. Animal maturity increases collagen content and covalent cross-linked between collagen strands and mouvement (neck, shoulders, legs, flank)
33
Q

Characteristics of Elastin

A
  1. Elasticity
  2. Yellow, rubbery
  3. Small amounts in meats (but more in neck and shoulder)
34
Q

Characteristics of Reticulin

A
  1. Fine mesh network

2. Supports tissue (bone marrow, liver and lymphatic system)

35
Q

Adipose tissue (4types)

A
  1. Subcutaneous fat
  2. Visceral fat
  3. Intermuscular fat
  4. Intramuscular fat
36
Q

Colour and texture of FAT in meats

A
  1. Young animals (white) older animals (yellow)
  2. Diet (e.g pork higher in PUFA = tender)
  3. Species: lamb(hard) beef(soft)
37
Q

Pigments in MEAT

A

Myoglobin: gives the colour to meat, bright red, receives O2 and stores it in muscle tissue
Hemoglobin: red colour, transports O2 throughout body

38
Q

Factors affecting Myoglobin

A

Exercice (higher, more O2 transports) Age (higher), species (red meats, poultry)

39
Q

2 factors affecting colour in meat (not pigment)

A

O2: purple (depleted O2), red(fresh cut), brown( from storage, bacteria, low O2)
Heat

40
Q

Addition of Nitrites in MEAT

A
  1. To maintain bright pink-red of cured meat
  2. To stop bacterial growth
  3. Slow development of rancid flavours
  4. To impact a sharp, piquant flavour
41
Q

Nutrition for MEAT

A

Size: palm, 1/2cup, select lean cuts, trim visible fats

42
Q

MEAT grading

A

Quality: grain, colour, surface texture, fat distribution
Yield: amount of lean meat to proportion of fat, bone
Canada prime, A, b, c,d,e

43
Q

Tenderizing MEAT

A

Natural: Cut, Age, heredity (black angus more marbling), diet, marbling, rigor mortis( 1-2 day after slaughter meat regains tenderness), aging
Artificial: enzymes (55-76degres), salts, acids, mechanical, electrical stimulation(beef and lamb only)

44
Q

Processed MEAT

A

1/3. Ham, sausage, bacon. Curing(salts, nitrites), smoking(for colour,aroma,flavour), canning(pasteurization,sterilization), drying(not used a lot except beef jerky)

45
Q

Bone serves as a

A

Landmark to identify various meat cuts from carcass

46
Q

Temperature during cooking for MEAT

A

38Celsius, Proteins unfolds,
66Celsius, CT dissolves into gelatin, brown-shrunken, don’t put tender cuts of meat at this temperature because it will ruin it=dry product

47
Q

Candling

A

Eggs pass over a bright candling light using a conveyor to roll and transport egg

Food Fundamentals 1 (4 decks)

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