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Domain 1 > Food Science > Flashcards

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

A

sugar

19
Q

gelatinization

A

startch

20
Q

yeast, baking soda/powder, air

A

leavening agents

21
Q

yeast inhibitor

A

salt

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
Q

-movement of hot air or liquid, fan forced
ex: oven

A

convection

26
Q

electromagnetic waves
ex: microwave

A

radiation

27
Q

unexposed coil (no flame)
-safer

A

induction

28
Q

-more liquid
-less baking powder
-boiling point lowers

A

high altitude baking

29
Q

ex: stale

A

retrogradiation

29
Q

-stored plant glucose
-can thicken (potato)

A

starch

30
Q

browning–bread crust, roasted coffee & steak

A

Malliard reaction

31
Q

-liquid or gas/gas into liquids
-ex: custard, mayo, gravy

A

dispertion

32
Q

propionate & sodium benzoate

A

mold inhibitors

33
Q

-helps 2 substances mix
-ex: lecitin

A

emulsifier

34
Q

prevents lumps
ex: mannitol

A

anti-caking agent

35
Q

pectin, gums & carrageenan

A

thickeners

36
Q

retains moisture
ex: sorbitol

A

humectant

37
Q

-extends shelf-life
ex: BHA, BHT

A

synthetic antioxidants

38
Q

avo oil

A

high smoke point

39
Q

pectin

A

thickens jellies/jams

40
Q

percentage daily values

A

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
Q

“fat free food”

A

<0.5 grams total fat per serving

42
Q

most effected by food processing

A

vitamins

Domain 1 (11 decks)

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