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Food Prep Domain I > Food prep > Flashcards

Food prep Flashcards

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1
Q

What are 3 ways of making meat tender?

A

Aging
Mechanical tenderization
Moist heat cooking

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2
Q

Pork should have an internal temperature of:

A

145F

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3
Q

Ground beef should have an internal temp of:

A

160F

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4
Q

Steaks/roasts should have an internal temp of:

A

145 F

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5
Q

Name different types of ground beef (3):

Leanest -> least lean

A

Round
Sirloin
Chuck

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6
Q

What are vertebrates?

A

Fish with fins

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7
Q

What is the temperature of seafood internally when refrigerated?

A

Below 41F

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8
Q

What temperature should you store poultry at?

A

Below 41F

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9
Q

What temperature do you cook poultry at?

A

Above 165F

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10
Q

Protein in 3 1/2 oz. chicken

A

30g

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11
Q

Fat in 3 1/2 oz chicken

A

8g

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12
Q

Kcal in 3 1/2 oz chicken

A

200kcal

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13
Q

What factors speed spoilage of seeds / nuts? (3)

A

Heat
Light
Humidity

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14
Q

How is soymilk made?

A

Grinding soybeans and water

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15
Q

Name 5 types of legumes

A 
Lentils 
Peas
Soybeans
Peanuts 
Dried beans
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16
Q

How do you slow the softening of the legume / bean after cooking?

A

Add acid after cooking

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17
Q

Vitamin found in beans? (Sensitive to light)

A

B6

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18
Q

How is tofu made

A

Coagulation of the soybean protein

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19
Q

What is miso

A

Combination of soybean grain (rice or barley) which is fermented

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20
Q

What is tempeh

A

Soybeans cooked with grains and aged in a culture that binds proteins

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21
Q

Components of egg whites

A

Riboflavin and protein

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22
Q

Components of yolk (5)

A 
Fat 
Protein
Vitamins 
Iron 
Cholesterol
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23
Q

What did the egg product inspection act do for liquid eggs?

A

Made it mandatory for all liquid eggs to be pasteurized

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24
Q

What can you add to egg white foams to add whiteness and stabilize the foam

A

Cream of tartar (add an acid)

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25
Q

Name 5 vitamins and minerals in milk

A 
Calcium
Phosphorus
Riboflavin
Vitamin a 
Vitamin d
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26
Q 
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

A. Whites will not stabilize.

The fat in the yolk will inhibit stabilization

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27
Q 
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
A

B. Angel food (egg whites!)

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28
Q

What is homogenization

A

A process that forces fat droplets through a small screen, reducing their size and dispersing fat throughout the milk to form a stable emulsion

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29
Q

What is high temperature pasteurization

A

Hold milk at 161F for 15 seconds

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30
Q

What is flash/ultra pasteurization

A

(Newer method)
Uses higher temperature for shorter periods of time to increase the shelf life of dairy products
(Cream and half and half)

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31
Q

What is ultra high temp

A

Kills all bacteria and makes milk shelf stable

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32
Q

Kcal in skin milk (8oz)

A

85kcal

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33
Q

Kcal in 1% milk (8oz)

A

100kcal

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34
Q

Kcal in 2% milk (8oz)

A

120kcal

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35
Q

%fat in heavy cream (8oz)

A

30-36%

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36
Q

%fat in half and half (8oz)

A

10-12%

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37
Q

Vitamins and minerals in milk (6)

A 
Calcium
Phosphorus
Riboflavin 
Protein
Vitamin a
Vitamin d
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38
Q 
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

A. Riboflavin

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39
Q

What does the agricultural marketing service of the USDA do?

A

Responsible for surveillance of milk

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40
Q

How is cheese made

A

Coagulating milk with an acid or rennin and concentrating the milk casein by separating it from the whey

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41
Q

Storage of cheese

A

Wrapped well and refrigerated

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42
Q

6 scoop

A

5oz

43
Q

How do you get the amount of oz in a scoop?

A

Take the #scoop/32 = oz

44
Q 
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

A. Staphylococcus

45
Q

What vitamins are found in the bran of grains (3)

A

Thiamin
Riboflavin
Niacin

46
Q

What is the endosperm

A

Central portion of grain that contains protein and starch

47
Q

What is milling?

A

Processing of grains by applying pressure or friction

Breaks the kernel /germ and is removed to prevent rancidity

48
Q

What is the germ used for?

A

The small part of the grain used for whole wheat breads

49
Q

6 methods of dry heat cooking

A 
Broiling 
Roasting
Pan-broiling
Grilling
Frying 
Stir frying
50
Q

3 methods of moist heat cooking

A

Stewing
Braising
Cooking in liquid

51
Q

What are 2 tenderizing methods?

A

Acid and salt

Enzymes

52
Q

What does enrichment mean

A

Restores some nutrients lost during processing

53
Q

What is fortification

A

Added nutrients to above or beyond levels normally found in product

54
Q

What is phytic acid

A

Found in wheat products

Binds to calcium and iron and lowers absorption of these minerals

55
Q

What does gluten do

A

Gives volume and structure to baked goods

56
Q

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

A

D reducing constipation: insoluble fiber does this

57
Q 
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
A

B

58
Q

Sources of insoluble fiber

A

Wheat bran

Nuts

59
Q

What is the function of flour in a flour mix

A

Provides structure

60
Q

What is the function of liquid in a flour mix

A

Moistens protein
Dissolved sugar and salt
Releases co2 from baking powder
Activated yeast

61
Q

What is the function of fat in a flour mix

A

Tenderizes dough

Improved texture

62
Q

What is the function of sugar in a flour mix

A

Adds flavor

Browns crust and tenderizes

63
Q

What is the function of eggs in a flour mix

A

Add flavor color and structure

Acts as an emulsifier

64
Q

What is the function of acid in a flour mix

A

Decreases thickening power of starch

65
Q

Pour batter is

___ part liquid; ___ part flour

A

1, 1

66
Q

Soft batter is ___part liquid ___ part batter

A

1, 2

67
Q

Soft dough is ___ part liquid ___ part batter

A

1, 3

68
Q

Stiff dough is ___ part liquid ___ part batter

A

1,8

69
Q

What type of food is made with pour batters

A

Popovers or pancakes

70
Q

What type of food is made with soft batters

A

Muffins and some cookies

71
Q

What type of food is made with soft dough

A

Biscuits and yeast bread

72
Q

What type of food is made with stiff dough

A

Pie crust rolled cookies and pasta doughs

73
Q

Conventional mixing: describe how to do this

A

Add cream and fat with sugar

Then add liquid and flour

74
Q

Describe how to do quick speed method cooking in mixing dough

A

Add fat and milk to the dry ingredients
Then mix
As eggs
Mix again

75
Q 
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
A

C Too little sugar: a tough cake time is due to low fat or low sugar

76
Q 
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
A

D over mixing l: over mixing leads to tunnels and peaked tops.

77
Q 
When making cream soup, you mix together melted butter and flour. This is known as 
A slurry 
B gel
C roux
D retrogradation
A

C roux: melted fat with flour is a roux

78
Q

Melted fat with flour is known as a:

A

Roux

79
Q

Manipulating dough: what is creaming

A

Beating together fat and sugar

80
Q

Manipulating dough: what is kneading

A

Manipulating dough by pressure

81
Q

Manipulating dough: what is cutting in

A

Technique used to incorporate solid fat into flour mix

82
Q

Manipulating dough: what is folding in

A

Method of gently combining in beaten egg whites with a mixture of other ingredients

83
Q

What is starch composed of

A

Amylose and amylopectin

84
Q

What is amylose

A

Straight chain of glucose molecules

85
Q

What is amylopectin

A

Branch chains of glucose molecules

86
Q

What does it mean when a starch is gelatinized

A

Starch granules swell in water when heated and forms pastes

87
Q

When do lumps occur when working with starches ?

A

When sry starch is mixed with warm or hot water

88
Q 
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
A

Starch mixing in old water

89
Q 
Which of the following is a function of flour in a mixture?
A tenderization
B structure 
C emulsification 
D flavor
A

B structure

90
Q 
Which of the following would you add to increase volume in biscuits? 
A sodium bicarbonate 
B lecithin 
C absorbing acid
D msg
A

A sodium bicarbonate

Sodium bicarbonate is a leavening agent and aids in making food lighter in texture and inc volume

91
Q

What are leavening agents and give example of two

A

Aid in making foods lighter in texture and increase volume ex: sodium bicarbonate and calcium phosphate

92
Q

4 examples of bulb vegetables

A

Garlic leeks onions shallots

93
Q

4 examples of root vegetables

A

Beets
Carrots
Radishes
Rutabagas

94
Q

2 examples of tuber vegetables

A

Potatoes jicama

95
Q

3 examples of leaves and stems

A 
Broccoli 
Celery
Cabbage
Kale
Cilantro
Lettuce
96
Q

3 examples of fruits

A 
Tomatoes 
Eggplant 
Peppers
Okra
Squash
Artichokes
Greenbens 
Cucumbers
97
Q

Examples of seeds (2)

A

Legumes: Lima beans, kidney beans etc…

98
Q

What colors are caused by chlorophylls in plants:

Chlorophyll a
Chlorophyll b

A

A blue-green

B yellow-green

99
Q

What color does pheophytin give off and when does pheophytin occur:

Pheophytin a
Pheophytin b

A

A pale green- gray
B olive green

Caused when vegetables cooked for more than 7 minutes

100
Q

Color of carotenoids
Alpha
Beta
Lycopene

A

A yellow-orange
B red orange
C red

101
Q

Color of flavonoids

Anthocyanins
Anthoxanthins

A

Anthocyanins red purple blue

Anthoxanthins white

102
Q 
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

A cantaloupes

103
Q

What temperature do you store potatoes, winter squash and onion family foods

A

60-70*F

104
Q

What temperature do you store vegetables?

A

40-45*F

Food Prep Domain I (6 decks)

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