Food Science Flashcards
olive green in ACID
pehophytin
bright green in ALKALINE
chlorophyllin (mushy)
lycopenes
antioxidants, phytochemical
yellow and orange in color –> carotenoids
carotenoids
least affected by pH changes
flavonoids
red, blue, purple
ANTHOCYANINS - greatly affected by pH
anthoxanthins / flavones
colorless, white, or yellow
anthoxanthins/ flavones
YELLOW in alkaline or when cooked n aluminum
best to heat in stainless steel
When do you wash berries and mushrooms?
just BEFORE serving
one dozen oranges =
one quart (32oz) of juice
Potatoes
phenolic compounds that cause color changes
storage of potatoes
starch changes to sugar during storage.
Old potatoes = sweeter and cook to a darker color (Maillard reaction). Softer in texture
cabbage
cook for a short time
keep lid off initially to let acid escape
cook in large amount of water
1 quart
32 ounces
10 can
3 quarts (96 ounces)
6 cans per case
13 cups
Fruit/ Vegetable grades
USDA
Canned fruit/vegetable grades
Grade A - dessert, salads (Fancy)
Grade B - processed (Choice)
Grade C - pudding, pies (Standard)
fresh produce grades
Fancy
Extra #1
#1
Combinations
#2
Collagen
structural part of the tendon and surrounds the muscle
Collagen in heat
hydrolyzes to gelatin; becomes tender
Elastin
resistant to heat; little change in cooking
Vitamin source of pork
Thiamin
(High heat destroys thiamin)
Calcium sources
fish canned with bones, oysters, shrimp
Fish paste is a good source of calcium and is NON-DAIRY
pigments of meat
myoglobin
green color of pork
further breakdown of myoglobin; due to oxidation changes.
not harmful; not due to bacteria.
Aging in meat increases ….
tenderness
Enzymes used in meat increase
water holding capacity of the muscle
Acid (vinegar) + salt increases tenderness by…
increasing water holding capacity of the muscle
sous vide
anaerobic (vacuum packing meat in an oxygen-impermeable film)
extends storage life of meat
modified atmosphere packaging (MAP)
prolongs shelf life
oxygen is removed and replaced with carbon dioxide, nitrogen
prevents deterioration by slowing respiration
Inspection/ grading of Meat
USDA; occurs at slaughter
Grading of meat indicates
Quality of meat
Meat cooking temperature
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)
tough cuts of meat need to be cooked to…
well done due to having more collagen.
Cured meats are pink because of…
nitrites (which inhibit botulism)
Cured meats are vacuum wrappped
Dehydrating meats
Heat meat to 160 before dehydration
Heat poultry to 165 before dehydration
Dry heat cooking
no water involved; near backbone (loin and sirloin)
Smoke point of fats
safflower: 513
soybean
canola
corn
palm
peanut
sunflower
seasame
olive: 375
lard: 375
shortening: 365-370
butter: 350
Fat with the highest smoke point
Safflower oil
Fat with the lowest smoke point
butter
Rancidity
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
Healthiest plant oils have more
unsaturated fats
The greater the double bonds
The greater the risk of rancidity
braising
use of flour, browning, cover and simmer in liquid
simmer
heat in water (170-185)
steam
heat over water NOT in water
stewing
addition of liquid during cooking
papain
papaya + salt
form of meat tenderizer
Fresh fill
should have zero smell
should have bright red gills
should have bright, shiny skin
surimi
purified and frozen minced fish w a preservative
Histamine toxicity in fish
inadequate refrigeration of tuna, mackerel, mahi mahi
Egg yolk
more concentrated than the egg white;
has more protein by weight
Egg grades
AA
A
B
does not include the color of the shell or size
candling
pass an egg in front of a bright light to view contents
Egg freshness
fresh eggs sink to the bottom in a pan of cold water
old eggs float
syneresis (weeping)
liquid released from a coagulated product (think custard)
syneresis occurs when
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
acids + egg whites =
stiffens an egg white foam
egg whites at room temperature
whip more easily and yield a larger volume due to lOWER surface tension
egg yolk v egg white
egg yolk yields stiffer, more stable EMULSION than an egg white because it has more protein by weight
egg yolk is naturally occuring
oil in water emulsion
lecithin helps egg act like an emulsifier
mayonnaise
food emulsion stabilized by egg yolk
Quality of custards
based on SAG. (objective measure of quality)
larger % SAG = more tender
loss of carbon dioxide in an egg =
more alkaline (old eggs)
to increase acidity in an egg..
add lemon juice or cream of tartar
