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Food Science Flashcards

1
Q

minced

A

smaller than brunoise
*aromatics

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2
Q

brunoise (extra small dice)

A

1/8” cubes
*firm vegetables

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3
Q

small dice

A

1/4” cube
*salsa

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4
Q

medium dice (cube)

A

1/2” cube
*when recipe calls for diced

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5
Q

large dice (macedoine)

A

3/4” cubes
*vegetables for soups

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6
Q

fine julienne

A

1/16” by 2”
*garnishes

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7
Q

julienne (match stick)

A

1/8” by 2”
*zucchini, carrots, celery, cucumber

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8
Q

allumette

A

1/4” x 2”
*crudite

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9
Q

batonnet

A

1/2 x 3”
*steak fries

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10
Q

tourne

A

7 sided 2” long barrel
*cutting and peeling root veggies

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11
Q

waffle

A

1/8” slice, perforated
*waffle fries

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12
Q

rounds

A

round disc, specify thickness
ex: 1/4” carrot rounds for roating

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13
Q

chiffonade

A

thin ribbons or shreeded
*leafy vegetables, herbs

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14
Q

diagonal

A

slices along bias, specify thickness
*fancier round cut

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15
Q

chop

A

bite-sized
*casual term

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16
Q

invert sugar

A

1:1 combination of glucose and fructose made by hydrolyzing sucrose in water
*sweeter than sucrose and used in candy making

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17
Q

milling

A

the process of cracking the kernel using pressure or friction

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18
Q

whole grain

A

consists of all three parts in the same proportions as found in the plant
*bran, endosperm, germ

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19
Q

refined grain

A

contain only the endosperm

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20
Q

enriched and fortified grain

A

refined grains enriched and fortified in certain vitamins and minerals
*thiamine, riboflavin, iron, folate

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21
Q

short grain rice

A

highest in starch, sticky when cooked, most tender type

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22
Q

medium grain rice

A

firm when hot but sticky when cooled

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23
Q

long grain rice

A

firm when cooked and grains do not clump together

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24
Q

brown rice

A

has more fiber than white rice because it has the bran

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25
Q

wild rice

A

a wild water grass that resembled rice

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26
Q

tomato sauce

A

tomato, roux
secondary sauces: spanish, creole cusine

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27
Q

hollandaise sauce

A

clarified butter, egg yolk, lemon juice
secondary sauces: bernaise, mousseline

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28
Q

bechamel

A

milk, flour, butter
secondary sauces: cream, mornay, nantua

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29
Q

espagnole

A

brown stock, brown roux
secondary sauces: demi-glaze, bordelasie, madeira

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30
Q

veloute

A

light stock white roux
secondary sauces: sauce vin blanc, sauce normandy

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31
Q

low temperature pasteurization

A

145F for 30 mins

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32
Q

high temperature short time pasteurization

A

161F for 15 sec

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33
Q

higher heat shorter time pasteurization

A

191F for 1 second
194F for 0.5 second
201 for 0.1 second
204F for 0.05 second
212F for 0.01 second

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34
Q

ultra-pasteurization

A

280F for 2 seconds

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35
Q

ultra-high temperature pasteurization

A

time and temp vary and are verified by FDA done in sterile and aseptic conditions
**does not require refrigeration

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36
Q

whole milk

A

3.25-4% fat

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37
Q

2% milk

A

2% fat

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38
Q

low-fat milk

A

1% fat

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39
Q

skim milk

A

<0.5% fat

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40
Q

half and half

A

10-12% fat

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41
Q

light cream

A

18-30% fat

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42
Q

whipping cream (light whipping cream)

A

30-36% fat

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43
Q

heavy cream

A

> or = 36% fat

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44
Q

sour cream

A

> or = 18% fat

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45
Q

light sour cream

A

40% less fat than sour cream

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46
Q

non-fat sour cream

A

nonfat milk treated and thickened with stablizers

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47
Q

butter

A

> or = 80% milk fat

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48
Q

yogurt

A

mix of milk and cream with cultured lactic acid bacteria; low-fat and non-fat varieties

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49
Q

nonfat dry milk

A

<5% moisture, <1.5% milk fat by weight

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50
Q

buttermilk

A

low-fat milk treated with cultured lactic acid bacteria

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51
Q

evaporated milk

A

milk with 60% of water removed; canned

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52
Q

sweetened condensed milk

A

milk with 60% of water removed and corn syrup or sugar added

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53
Q

ice cream

A

mixture of milk, sweeteners, flavorings; > or = 10% milk fat before added ingredients

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54
Q

frozen custard

A

> or = 10% milkfat and > or = 1.4% egg yolk solids

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55
Q

very hard cheese

A

higher in calcium
asiago, pecorino, parmesan
30% moisture

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56
Q

hard cheese

A

cheddar, swiss, jarlsberg, provolone
30-40% moisture

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57
Q

semi-soft cheese

A

mozzarella, gorgonzola, blue, Roquefort, gouda, stilton, muenster
40-50% moisture

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58
Q

soft cheese

A

cottage cheese
50-75% moisture

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59
Q

fresh soft cheese

A

cream cheese, ricotta, fresh mozzarella, oaxaxa, feta
>80% moisture

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60
Q

ripened soft cheese

A

camembert, brie

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61
Q

avidin

A

protein that binds biotin
*denatured with cooking

62
Q

eggs are a key source of

63
Q

egg white begins coagulates at __ and is completely coagulated by __

A

140F and 158F

64
Q

egg yolk begins coagulated at __

65
Q

whole beaten eggs will coagulate at __

66
Q

factors that influence melting point of lipids

A

length of carbon chain: increased carbons, increased melting point

saturation: increased double bonds, decreased melting point

configuration: trans- has higher melting point than cis-

crystalline formation: melting point for lowest alpha, highest beta

fatty acids: melting point lowest for triglycerides and higher for monoglycerides

67
Q

ratios and uses
- pour batter
- drop batter
- soft dough
- stiff dough

A
  • pour batter 1:1 - pancakes, popovers
  • drop batter 1:2 - muffins, drop cookies
  • soft dough 1:3 - biscuits, yeast bread
  • stiff dough 1:4 - cut out cookies, pasta, pie crust
68
Q

climacteric fruits + veggies

A

ripen after being picked
*bananas, avocados, apples, pears

69
Q

non-climacteric fruits + veggies

A

ready to eat at harvest; slowly rot after being picked
*grapes, melons, citrus

70
Q

ripening process

A

protopectin > pectin > pectic acid

71
Q

chlorophyll

color
in acid
in base
solubility?

A

color: green
in acid: pheophytin (olive green)
in base: chlorphyllin (bright green)
solubility?: insoluble

72
Q

cartenoids

color
in acid
in base
solubility?
examples

A

color: orange, red, yellow
in acid: little change in color
in base: little change in color
solubility?: insoluble
examples: lycopene, beta-carotene, xanthophylls

73
Q

two types of flavenoids

A

anthocyanins and anthoxanthins

74
Q

anthocyanins

color
in acid
in base
solubility?

A

color: blue/dark red/purple
in acid: bright red
in base: blue
solubility?: soluble

75
Q

anthoxanthins

color
in acid
in base
solubility?

A

color: white foods
in acid: colorless/white
in base: yellow (also in aluminum)
solubility?: soluble

76
Q

who does grading for fruits and veggies?

77
Q

grades for canned f+v

A

grade A (fancy - desserts, salads)
grade B (choice - processed foods)
grade C (standard - pie filling, pudding)

78
Q

grades for fresh f+v

A

fancy
extra #1
#1
combo
#2

79
Q

grading for f+v is based on

A

quality
color
firmness
maturity
freedom from defects
uniform shape and size
**not flavor

80
Q

two proteins in meat connective tissue

A

collagen
elastin

81
Q

collagen …

A

becomes tender in heat

82
Q

elastin …

A

is resistant to heat - NO CHANGE

83
Q

you want to use __ heat on tough meats because ___

A

moist heat to help break down the gelatin to tenderize it

84
Q

two types of meat grading

A

wholesomeness - mandatory - purple circle

quality - voluntary - shield

85
Q

types of quality meat grades

A

prime > choice > select > standard
*based on marbling

86
Q

two proteins in milk

A

casein and whey

87
Q

casein protein

A

80% of proteins
curd
precipitates at its isoelectric point (pH 4.6) when in contact with acid or rennet enzyme

88
Q

whey protein

A

20% of proteins
liquid
contains the lactose; lactalbumin/globulin; water; vitamins and minerals
*B2, Ca, Phos, Pot

89
Q

how is gluten formed

A

glutenin + gliadin + liquid + mix

90
Q

purpose in cake: flour

A

provides gluten
which provides elastic property and structure

91
Q

protein content of bread and cake flour

A

bread: 12-14%
all-purpose: ~11%
cake: 7-9%

92
Q

purpose in cake: liquid

A

hydrates gluten
gelatinization
starts chemical leavening process

93
Q

purpose in cake: leavening agents

A

adds height and volume
air: angel food cake, sponge cake
steam: popovers, cream puffs
CO2: yeast, baking powder, baking soda

94
Q

purpose in cake: salt

A

flavor
interferes with excess growth of yeast

95
Q

purpose in cake: egg

A

stability
air
color
flavor
emulsification

96
Q

what part of the egg emulsifies

97
Q

purpose in cake: fat

A

tenderness > impedes gluten formation

98
Q

purpose in cake: sugar

A

tenderness
sugar is hydroscopic which means it attracts the water the gluten needs

99
Q

baking powder vs. baking soda

A

baking soda is just bicarbonate and needs an acid added
baking powder is bicarbonate + an acid, and does not need an acid added

100
Q

muffin method of mixing

A

sift dry ingredients
mix liquids and dry ingredients
mix to dampen - do not over mix

101
Q

conventional method of mixing (cake)

A

cream fat with sugar
add egg
add sifted dry ingredients while alternating with milk

102
Q

pastries mixing method

A

cut fat into flour and salt
add liquid

103
Q

causes for a fallen center

A

excess sugar, fat, or baking powder
inadequate mixing
low temperature
opening door early in baking

104
Q

causes for a yellow cake

A

excess baking soda

105
Q

causes for a tough or dry cake

A

excess flour or eg
overmixing or overbaking

106
Q

causes for a coarse texture

A

excess sugar or baking powder
low temperature
inadequate mixing

107
Q

causes for poor volume

A

inadequate baking powder
inadequate sugar
inadequate fat

108
Q

methods of dry heat

A

frying
broiling
roasting
grilling

109
Q

methods of moist heat

A

braising
simmering
steaming
stewing

110
Q

conduction

A

heating by direct contact
*pan on stove

111
Q

convection

A

heating through movement of hot air
*cuts baking time in half, lower temperature

112
Q

induction

A

heating through magnetic field generated by induction coil
*burner has no flame and does not get hot

113
Q

radiation

A

heating through waves that cause movement in water

114
Q

when adding bran to a recipe,

A

increase flour and liquid

115
Q

when using sweet and low in place of sugar,

A

use half has much

116
Q

when using butter milk in place of regular milk,

A

increase the baking soda

117
Q

when making at high altitudes,

A

decrease the amount of baking powder and increase the amount of liquid

118
Q

what is starch important for

A

thickening

119
Q

two types of molecules in starch

A

amylose
amylopectin

120
Q

amylose

A

gelling
linear molecule
*not found in corn, rice, or sorghum so these can be added to foods that are frozen

121
Q

amylopectin

A

non-gelling
branched molecule

122
Q

best starch and worst starch

A

potato
wheat flour

123
Q

gelatinization

A

what occurs when you add liquid to a starch and you heat it then mix it
the swelling that occurs when starch is heated in water
*acid creates a thin/running product
*sugar increases translucency/thinness

124
Q

retrogradation

A

what occurs when gels/pasts that are cooked go back to their original form and recrystallize

125
Q

enzymatic browning

A

browning d/t the action of the naturally present enzymes in food

126
Q

non-enzymatic browning

A

maillard reaction
browning d/t the combination of a reducing sugar with an amino acid
*enhanced by alkalinity, increased temps, reduced water content

127
Q

true solution

A

made of up small particles (salt, sugar)

128
Q

colloidal dispersion

A

made up of normal large particles

129
Q

emulsion

A

liquid in a liquid
mayonnaise

130
Q

sol

A

solid in a liquid
turkey gravey

131
Q

gel

A

liquid in a solid
custard

132
Q

foam

A

gas in a liquid
egg white foam

133
Q

suspension

A

gas in a solid
sponge cake

134
Q

coarse suspension

A

clump of large molecules that do not mix

135
Q

10 can size

A

6 cans per case
6 lbs 9 oz
12-13 cups
20-25 serving size

136
Q

examples of emulsifiers

A

disodium phosphate, lecthin, di and monoglycerides

137
Q

examples of thickeners

A

pectin, cellulose, gelatin, gum, agar

138
Q

examples of humectants

A

sorbitol, glycerol monostearate

139
Q

examples of sedimentation preventers

A

carrageenan

140
Q

examples of mold-inhibitors

A

propionate, sodium benzoate

141
Q

examples of antioxidants

A

propyl gallate, BHA/BHT, ascorbic acid, alpha-tocopherol

142
Q

examples of flavor enhancers

143
Q

examples of anti-caking

A

calcium silicate, mannitol

144
Q

isoflavones

A

helps lower cancer risk
found on soy products

145
Q

thioles

A

cancer fighting
cruciferous vegetables

146
Q

polyphenols

A

heart protection/reduce CVD risk
cocoa, dark colored f/v, tea

147
Q

ligans

A

prevent breast cancer
flaxseed, wheat, bran, barley, oats

148
Q

lycopene

A

prevent prostate cancer
tomato, watermelon, grapefruit

149
Q

plant sterols and stanols

A

lower LDL cholesterol
foritifed juice, margarine

150
Q

capsasin

A

fight pain/inflammation
black pepper, chili, jalapenos

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