Brainscape's Knowledge GenomeTM

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


See full index

Foodservice Systems - Domain IV > Food Science > Flashcards

Food Science Flashcards

1
Q

olive green in ACID

A

pehophytin

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

bright green in ALKALINE

A

chlorophyllin (mushy)

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

lycopenes

A

antioxidants, phytochemical

yellow and orange in color –> carotenoids

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

carotenoids

A

least affected by pH changes

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

flavonoids

A

red, blue, purple

ANTHOCYANINS - greatly affected by pH

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

anthoxanthins / flavones

A

colorless, white, or yellow

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

anthoxanthins/ flavones

A

YELLOW in alkaline or when cooked n aluminum

best to heat in stainless steel

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

When do you wash berries and mushrooms?

A

just BEFORE serving

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

one dozen oranges =

A

one quart (32oz) of juice

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

Potatoes

A

phenolic compounds that cause color changes

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

storage of potatoes

A

starch changes to sugar during storage.
Old potatoes = sweeter and cook to a darker color (Maillard reaction). Softer in texture

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

cabbage

A

cook for a short time
keep lid off initially to let acid escape
cook in large amount of water

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

1 quart

A

32 ounces

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

10 can

A

3 quarts (96 ounces)

6 cans per case

13 cups

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

Fruit/ Vegetable grades

A

USDA

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

Canned fruit/vegetable grades

A

Grade A - dessert, salads (Fancy)
Grade B - processed (Choice)
Grade C - pudding, pies (Standard)

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

fresh produce grades

A

Fancy
Extra #1
#1
Combinations
#2

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

Collagen

A

structural part of the tendon and surrounds the muscle

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

Collagen in heat

A

hydrolyzes to gelatin; becomes tender

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

Elastin

A

resistant to heat; little change in cooking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Vitamin source of pork

A

Thiamin

(High heat destroys thiamin)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Calcium sources

A

fish canned with bones, oysters, shrimp

Fish paste is a good source of calcium and is NON-DAIRY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

pigments of meat

A

myoglobin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

green color of pork

A

further breakdown of myoglobin; due to oxidation changes.

not harmful; not due to bacteria.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Aging in meat increases ….

A

tenderness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Enzymes used in meat increase

A

water holding capacity of the muscle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Acid (vinegar) + salt increases tenderness by…

A

increasing water holding capacity of the muscle

28
Q

sous vide

A

anaerobic (vacuum packing meat in an oxygen-impermeable film)

extends storage life of meat

29
Q

modified atmosphere packaging (MAP)

A

prolongs shelf life

oxygen is removed and replaced with carbon dioxide, nitrogen

prevents deterioration by slowing respiration

30
Q

Inspection/ grading of Meat

A

USDA; occurs at slaughter

31
Q

Grading of meat indicates

A

Quality of meat

32
Q

Meat cooking temperature

A

325 for roasting

145: pork, beef, veal, lamb, steaks, roast, fish (meat and fish)

160: ground beef, ground veal, ground lamb (GROUND meats)

165: poultry (chicken, turkey, duck)

33
Q

tough cuts of meat need to be cooked to…

A

well done due to having more collagen.

34
Q

Cured meats are pink because of…

A

nitrites (which inhibit botulism)

Cured meats are vacuum wrappped

35
Q

Dehydrating meats

A

Heat meat to 160 before dehydration
Heat poultry to 165 before dehydration

36
Q

Dry heat cooking

A

no water involved; near backbone (loin and sirloin)

37
Q

Smoke point of fats

A

safflower: 513
soybean
canola
corn
palm
peanut
sunflower
seasame
olive: 375
lard: 375
shortening: 365-370
butter: 350

38
Q

Fat with the highest smoke point

A

Safflower oil

39
Q

Fat with the lowest smoke point

A

butter

40
Q

Rancidity

A

uptake of oxygen in UNSATURATED FATTY ACIDS

olive oil has more monounsaturated fatty acids and is LESS susceptible to rancidity

soybean oil has more polyunsaturated fatty acids and is MORE susceptible to rancidity

41
Q

Healthiest plant oils have more

A

unsaturated fats

42
Q

The greater the double bonds

A

The greater the risk of rancidity

43
Q

braising

A

use of flour, browning, cover and simmer in liquid

44
Q

simmer

A

heat in water (170-185)

45
Q

steam

A

heat over water NOT in water

46
Q

stewing

A

addition of liquid during cooking

47
Q

papain

A

papaya + salt

form of meat tenderizer

48
Q

Fresh fill

A

should have zero smell
should have bright red gills
should have bright, shiny skin

49
Q

surimi

A

purified and frozen minced fish w a preservative

50
Q

Histamine toxicity in fish

A

inadequate refrigeration of tuna, mackerel, mahi mahi

51
Q

Egg yolk

A

more concentrated than the egg white;
has more protein by weight

52
Q

Egg grades

A

AA
A
B

does not include the color of the shell or size

53
Q

candling

A

pass an egg in front of a bright light to view contents

54
Q

Egg freshness

A

fresh eggs sink to the bottom in a pan of cold water

old eggs float

55
Q

syneresis (weeping)

A

liquid released from a coagulated product (think custard)

56
Q

syneresis occurs when

A

the item is cooked too high or too low of a temperature for too long

Think: timing and temperature are too high or too low. Both factors are INADEQUATE

57
Q

acids + egg whites =

A

stiffens an egg white foam

58
Q

egg whites at room temperature

A

whip more easily and yield a larger volume due to lOWER surface tension

59
Q

egg yolk v egg white

A

egg yolk yields stiffer, more stable EMULSION than an egg white because it has more protein by weight

60
Q

egg yolk is naturally occuring

A

oil in water emulsion

lecithin helps egg act like an emulsifier

61
Q

mayonnaise

A

food emulsion stabilized by egg yolk

62
Q

Quality of custards

A

based on SAG. (objective measure of quality)

larger % SAG = more tender

63
Q

loss of carbon dioxide in an egg =

A

more alkaline (old eggs)

64
Q

to increase acidity in an egg..

A

add lemon juice or cream of tartar

65
Q
A

Foodservice Systems - Domain IV (6 decks)

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