Food Science Flashcards
When should berries and mushrooms be washed?
Just before serving
What accelerates ripening of fruits during storage?
Ethylene gas
What is the green pigment in fruits/vegetables?
Chlorophyll
Chlorophyll turns to _ when in an acid.
Pheophytin
Chlorophyll turns to _ when in an alkaline solution.
Chorophyllin
Yellow and orange pigments are also known as _.
Carotenoids
What is the effect of carotenoids in an acid/alkaline solution?
Little effect.
What are lycopenes?
Pigments responsible for the red colors in fruits such as tomatoes, watermelon, apricots.
What is the function of lycopenes?
Antioxidants/phytochemicals.
What happens to onions when they are cooked in an aluminum pan?
They turn yellow.
Describe the grading of canned fruits and vegetables.
Grade A - desserts/salads (fancy)
Grade B - processed (choice)
Grade C - puddings/pies (standard)
Describe the grading of fresh produce.
Fancy, Extra #1, #1, Combination, #2
Who grades fruits and vegetables?
USDA
Describe the cooking time for frozen vegetables.
Shorter cooking time than fresh because blanching and freezing have made them tender.
Describe the cooking process of cabbage.
cook for a short period of time in a large quantity of water of with the lid off to let acids escape/minimize strong flavor
How many cups are in a #10 can?
13 cups (20-25 servings)
What is the structural part of tendons that surrounds the muscle?
Collagen
What happens to collagen when it is in heat?
It is hydrolyzed to gelatin and becomes tender.
What is the component of meat found in ligaments/cartilage that is resistant to heat?
Elastin
Pork is a good source of _.
Thiamin
Canning fish with bones, oysters, or shrimp raises the content of what mineral?
Calcium
What causes the green color of meat?
Further myoglobin breakdown/oxidation
How does vacuum packing increase the storage life of meat?
It is anaerobic so bacteria cannot grow
Describe USDA inspection and grading of meat.
Inspection/grading is mandatory at slaughter and says that the meat is fit for human consumption.
List the grades of meats in order from best to worst.
Prime, choice, select, standard.
What is meat grading based on?
Maturity of the animal, marbling of fat, color, and texture
What determines the method of cooking meat?
The cut of the meat
What is the safe minimum internal temperatures for pork, beef, veal, lamb, steaks, roast, and fish.
145 F
What is the safe minimum internal temperature for cooking ground beef, ground veal, or ground lamb?
160 F
What is the safe minimum internal cooking temperature for turkey, chicken, and duck?
165 F
What is the effect of adding nitrites to meats?
Inhibits botulism (turns meat pink).
After roasting, what is carry over cooking?
When meat is removed from the oven, internal meat temperatures rise 15-25 F and continues to cook the meat for ~10 minutes.
Describe braising.
A moist-heat cooking method. Flour meat, brown, cover, and simmer in liquid.
Describe acceptable fresh fish.
Bright red gills, bright shiny skin, firm when touched.
Describe the nutrient contents of egg yolk compared to egg whites.
More concentrated than white, more protein, fats, minerals, and vitamins.
How are eggs graded?
By candling - passing an egg in front of bright light to view contents.