Food prep Flashcards
What are 3 ways of making meat tender?
Aging
Mechanical tenderization
Moist heat cooking
Pork should have an internal temperature of:
145F
Ground beef should have an internal temp of:
160F
Steaks/roasts should have an internal temp of:
145 F
Name different types of ground beef (3):
Leanest -> least lean
Round
Sirloin
Chuck
What are vertebrates?
Fish with fins
What is the temperature of seafood internally when refrigerated?
Below 41F
What temperature should you store poultry at?
Below 41F
What temperature do you cook poultry at?
Above 165F
Protein in 3 1/2 oz. chicken
30g
Fat in 3 1/2 oz chicken
8g
Kcal in 3 1/2 oz chicken
200kcal
What factors speed spoilage of seeds / nuts? (3)
Heat
Light
Humidity
How is soymilk made?
Grinding soybeans and water
Name 5 types of legumes
Lentils Peas Soybeans Peanuts Dried beans
How do you slow the softening of the legume / bean after cooking?
Add acid after cooking
Vitamin found in beans? (Sensitive to light)
B6
How is tofu made
Coagulation of the soybean protein
What is miso
Combination of soybean grain (rice or barley) which is fermented
What is tempeh
Soybeans cooked with grains and aged in a culture that binds proteins
Components of egg whites
Riboflavin and protein
Components of yolk (5)
Fat Protein Vitamins Iron Cholesterol
What did the egg product inspection act do for liquid eggs?
Made it mandatory for all liquid eggs to be pasteurized
What can you add to egg white foams to add whiteness and stabilize the foam
Cream of tartar (add an acid)
Name 5 vitamins and minerals in milk
Calcium Phosphorus Riboflavin Vitamin a Vitamin d
When preparing a meringue, a food service worker quickly separates the egg whites from the yolks. In his hurry, some of the yolk was extra in with the whites. The effect on the meringue will be: A. Whites will not stabilize B. Whites will over stabilize C. Meringue will turn yellow D. No effect
A. Whites will not stabilize.
The fat in the yolk will inhibit stabilization
Which of the following contains the lowest proportion of egg yolk and deteriorates slowly when frozen? A. Sponge B. Angel food C. Chiffon D. Pound
B. Angel food (egg whites!)
What is homogenization
A process that forces fat droplets through a small screen, reducing their size and dispersing fat throughout the milk to form a stable emulsion
What is high temperature pasteurization
Hold milk at 161F for 15 seconds
What is flash/ultra pasteurization
(Newer method)
Uses higher temperature for shorter periods of time to increase the shelf life of dairy products
(Cream and half and half)
What is ultra high temp
Kills all bacteria and makes milk shelf stable
Kcal in skin milk (8oz)
85kcal
Kcal in 1% milk (8oz)
100kcal
Kcal in 2% milk (8oz)
120kcal
%fat in heavy cream (8oz)
30-36%
%fat in half and half (8oz)
10-12%
Vitamins and minerals in milk (6)
Calcium Phosphorus Riboflavin Protein Vitamin a Vitamin d
When storing milk in a clear container which if the following vitamins are you concerned with being destroyed? A. Riboflavin B. Vitamin b3 C. Vitamin a D. Vitamin b12
A. Riboflavin
What does the agricultural marketing service of the USDA do?
Responsible for surveillance of milk
How is cheese made
Coagulating milk with an acid or rennin and concentrating the milk casein by separating it from the whey
Storage of cheese
Wrapped well and refrigerated
6 scoop
5oz
How do you get the amount of oz in a scoop?
Take the #scoop/32 = oz
1hr after eating, you began vomiting and suspect FBI. The poultry in the meal was not cooked well. Which of the following meets your symptoms ? A. Staphylococcus B. Botulism C. E. coli D. Salmonella
A. Staphylococcus
What vitamins are found in the bran of grains (3)
Thiamin
Riboflavin
Niacin
What is the endosperm
Central portion of grain that contains protein and starch
What is milling?
Processing of grains by applying pressure or friction
Breaks the kernel /germ and is removed to prevent rancidity
What is the germ used for?
The small part of the grain used for whole wheat breads
6 methods of dry heat cooking
Broiling Roasting Pan-broiling Grilling Frying Stir frying
3 methods of moist heat cooking
Stewing
Braising
Cooking in liquid
What are 2 tenderizing methods?
Acid and salt
Enzymes
What does enrichment mean
Restores some nutrients lost during processing
What is fortification
Added nutrients to above or beyond levels normally found in product
What is phytic acid
Found in wheat products
Binds to calcium and iron and lowers absorption of these minerals
What does gluten do
Gives volume and structure to baked goods
All of the following are functions of soluble fiber except:
A aids in reducing cholesterol levels
B aids in slower glucose absorption
C provides a feeling of fullness
D aids in reducing constipation
D reducing constipation: insoluble fiber does this
Fiber found in foods like wheat, bran, nuts and seeds aid in: A slowing glucose absorption B decreasing intestinal transit time C reducing cholesterol levels D weight reduction
B
Sources of insoluble fiber
Wheat bran
Nuts
What is the function of flour in a flour mix
Provides structure
What is the function of liquid in a flour mix
Moistens protein
Dissolved sugar and salt
Releases co2 from baking powder
Activated yeast
What is the function of fat in a flour mix
Tenderizes dough
Improved texture
What is the function of sugar in a flour mix
Adds flavor
Browns crust and tenderizes
What is the function of eggs in a flour mix
Add flavor color and structure
Acts as an emulsifier
What is the function of acid in a flour mix
Decreases thickening power of starch
Pour batter is
___ part liquid; ___ part flour
1, 1
Soft batter is ___part liquid ___ part batter
1, 2
Soft dough is ___ part liquid ___ part batter
1, 3
Stiff dough is ___ part liquid ___ part batter
1,8
What type of food is made with pour batters
Popovers or pancakes
What type of food is made with soft batters
Muffins and some cookies
What type of food is made with soft dough
Biscuits and yeast bread
What type of food is made with stiff dough
Pie crust rolled cookies and pasta doughs
Conventional mixing: describe how to do this
Add cream and fat with sugar
Then add liquid and flour
Describe how to do quick speed method cooking in mixing dough
Add fat and milk to the dry ingredients
Then mix
As eggs
Mix again
A cook is making a cake for dessert. Running behind schedule, she quickly makes the batter and puts it in the oven. Upon the completed product you find the crust to be tough. You suspect this is due to: A too little baking powder B over mixing C too little sugar D too short of baking time
C Too little sugar: a tough cake time is due to low fat or low sugar
Twelve dozen muffins are ordered for a breakfast meeting. You receive complaints that the muffins have tunnels peaked tops by several cooks attending the meeting. This is due to: A under mixing B too much baking powder C too little fat D over mixing
D over mixing l: over mixing leads to tunnels and peaked tops.
When making cream soup, you mix together melted butter and flour. This is known as A slurry B gel C roux D retrogradation
C roux: melted fat with flour is a roux
Melted fat with flour is known as a:
Roux
Manipulating dough: what is creaming
Beating together fat and sugar
Manipulating dough: what is kneading
Manipulating dough by pressure
Manipulating dough: what is cutting in
Technique used to incorporate solid fat into flour mix
Manipulating dough: what is folding in
Method of gently combining in beaten egg whites with a mixture of other ingredients
What is starch composed of
Amylose and amylopectin
What is amylose
Straight chain of glucose molecules
What is amylopectin
Branch chains of glucose molecules
What does it mean when a starch is gelatinized
Starch granules swell in water when heated and forms pastes
When do lumps occur when working with starches ?
When sry starch is mixed with warm or hot water
You have just made a batch of cream of broccoli soup which contains lumps. You suspect this is due to: A mixing starch in hot water B mixing starch in cold water C starch mixing with broccoli D not enough fat in soup
Starch mixing in old water
Which of the following is a function of flour in a mixture? A tenderization B structure C emulsification D flavor
B structure
Which of the following would you add to increase volume in biscuits? A sodium bicarbonate B lecithin C absorbing acid D msg
A sodium bicarbonate
Sodium bicarbonate is a leavening agent and aids in making food lighter in texture and inc volume
What are leavening agents and give example of two
Aid in making foods lighter in texture and increase volume ex: sodium bicarbonate and calcium phosphate
4 examples of bulb vegetables
Garlic leeks onions shallots
4 examples of root vegetables
Beets
Carrots
Radishes
Rutabagas
2 examples of tuber vegetables
Potatoes jicama
3 examples of leaves and stems
Broccoli Celery Cabbage Kale Cilantro Lettuce
3 examples of fruits
Tomatoes Eggplant Peppers Okra Squash Artichokes Greenbens Cucumbers
Examples of seeds (2)
Legumes: Lima beans, kidney beans etc…
What colors are caused by chlorophylls in plants:
Chlorophyll a
Chlorophyll b
A blue-green
B yellow-green
What color does pheophytin give off and when does pheophytin occur:
Pheophytin a
Pheophytin b
A pale green- gray
B olive green
Caused when vegetables cooked for more than 7 minutes
Color of carotenoids
Alpha
Beta
Lycopene
A yellow-orange
B red orange
C red
Color of flavonoids
Anthocyanins
Anthoxanthins
Anthocyanins red purple blue
Anthoxanthins white
Which of the following would be an appropriate substitute for the vit c content of oranges? A cantaloupe B peaches C apricots D apples
A cantaloupes
What temperature do you store potatoes, winter squash and onion family foods
60-70*F
What temperature do you store vegetables?
40-45*F
