Food Science Flashcards

1
Q

crispy, osmotic pressure

A

turgor

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2
Q

ethylene gas causes…

A

ripening

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3
Q

chlor + acid=olive green
-ppl be fightin for breadstick at olive garden

A

pheophytin

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4
Q

chlor + basic = bright green

A

chlorophyllin

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5
Q

red, blue & purple foods

A

flavonoids

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6
Q

white or yellow foods

A

anthoxanthins

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7
Q

quality, firmness, color, maturity

A

usda food grades

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8
Q

meat connective tissues

A

collagen & elastic

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9
Q

collagen + heat=

A

gelatin

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10
Q

Prime, Choice, Select & Standard
(highest-lowest marbling)

A

Meat Grades

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11
Q

-fry, broiling, grilling, roast
-good for tender cuts

A

dry heat methods

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12
Q

-steam simmer, stew & braise
-good for tough cuts

A

moist heat methods

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13
Q

wider surface area/pick up more bacteria

A

ground meats

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14
Q

milk protein

A

casein (80%) & whey

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15
Q

gliadin & glutenin mixed

A

gluten

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16
Q

flour with low gluten

A

cake flour

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17
Q

steals & holds moisture
ex: sugar

A

hygroscopic

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18
Q

-can prevent gluten formation
-too much crumbly

19
Q

gelatinization

20
Q

yeast, baking soda/powder, air

A

leavening agents

21
Q

yeast inhibitor

22
Q

acid + sodium bicarb

A

baking powder

23
Q

mixing method

A

croissants (flaky)

24
Q

-direct contact heat
-ex: pan on gas stove

A

conduction

25
-movement of hot air or liquid, fan forced ex: oven
convection
26
electromagnetic waves ex: microwave
radiation
27
unexposed coil (no flame) -safer
induction
28
-more liquid -less baking powder -boiling point lowers
high altitude baking
29
ex: stale
retrogradiation
29
-stored plant glucose -can thicken (potato)
starch
30
browning--bread crust, roasted coffee & steak
Malliard reaction
31
-liquid or gas/gas into liquids -ex: custard, mayo, gravy
dispertion
32
propionate & sodium benzoate
mold inhibitors
33
-helps 2 substances mix -ex: lecitin
emulsifier
34
prevents lumps ex: mannitol
anti-caking agent
35
pectin, gums & carrageenan
thickeners
36
retains moisture ex: sorbitol
humectant
37
-extends shelf-life ex: BHA, BHT
synthetic antioxidants
38
avo oil
high smoke point
39
pectin
thickens jellies/jams
40
percentage daily values
Percent Daily Value on food labels is required for total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrate, total sugar, added sugars, dietary fiber, protein, vitamin D, potassium, calcium, and iron.
41
"fat free food"
<0.5 grams total fat per serving
42
most effected by food processing
vitamins