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inman domain 1 > Food Science > Flashcards

Food Science Flashcards

0
Q

When should berries and mushrooms be washed?

A

Just before serving

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1
Q

What accelerates ripening of fruits during storage?

A

Ethylene gas

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2
Q

What is the green pigment in fruits/vegetables?

A

Chlorophyll

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3
Q

Chlorophyll turns to _ when in an acid.

A

Pheophytin

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4
Q

Chlorophyll turns to _ when in an alkaline solution.

A

Chorophyllin

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5
Q

Yellow and orange pigments are also known as _.

A

Carotenoids

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6
Q

What is the effect of carotenoids in an acid/alkaline solution?

A

Little effect.

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7
Q

What are lycopenes?

A

Pigments responsible for the red colors in fruits such as tomatoes, watermelon, apricots.

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8
Q

What is the function of lycopenes?

A

Antioxidants/phytochemicals.

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9
Q

What happens to onions when they are cooked in an aluminum pan?

A

They turn yellow.

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10
Q

Describe the grading of canned fruits and vegetables.

A

Grade A - desserts/salads (fancy)
Grade B - processed (choice)
Grade C - puddings/pies (standard)

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11
Q

Describe the grading of fresh produce.

A

Fancy, Extra #1, #1, Combination, #2

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12
Q

Who grades fruits and vegetables?

A

USDA

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13
Q

Describe the cooking time for frozen vegetables.

A

Shorter cooking time than fresh because blanching and freezing have made them tender.

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14
Q

Describe the cooking process of cabbage.

A

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

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15
Q

How many cups are in a #10 can?

A

13 cups (20-25 servings)

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16
Q

What is the structural part of tendons that surrounds the muscle?

A

Collagen

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17
Q

What happens to collagen when it is in heat?

A

It is hydrolyzed to gelatin and becomes tender.

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18
Q

What is the component of meat found in ligaments/cartilage that is resistant to heat?

A

Elastin

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19
Q

Pork is a good source of _.

A

Thiamin

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20
Q

Canning fish with bones, oysters, or shrimp raises the content of what mineral?

A

Calcium

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21
Q

What causes the green color of meat?

A

Further myoglobin breakdown/oxidation

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22
Q

How does vacuum packing increase the storage life of meat?

A

It is anaerobic so bacteria cannot grow

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23
Q

Describe USDA inspection and grading of meat.

A

Inspection/grading is mandatory at slaughter and says that the meat is fit for human consumption.

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24
Q

List the grades of meats in order from best to worst.

A

Prime, choice, select, standard.

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25
Q

What is meat grading based on?

A

Maturity of the animal, marbling of fat, color, and texture

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26
Q

What determines the method of cooking meat?

A

The cut of the meat

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27
Q

What is the safe minimum internal temperatures for pork, beef, veal, lamb, steaks, roast, and fish.

A

145 F

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28
Q

What is the safe minimum internal temperature for cooking ground beef, ground veal, or ground lamb?

A

160 F

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29
Q

What is the safe minimum internal cooking temperature for turkey, chicken, and duck?

A

165 F

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30
Q

What is the effect of adding nitrites to meats?

A

Inhibits botulism (turns meat pink).

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31
Q

After roasting, what is carry over cooking?

A

When meat is removed from the oven, internal meat temperatures rise 15-25 F and continues to cook the meat for ~10 minutes.

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32
Q

Describe braising.

A

A moist-heat cooking method. Flour meat, brown, cover, and simmer in liquid.

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33
Q

Describe acceptable fresh fish.

A

Bright red gills, bright shiny skin, firm when touched.

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34
Q

Describe the nutrient contents of egg yolk compared to egg whites.

A

More concentrated than white, more protein, fats, minerals, and vitamins.

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35
Q

How are eggs graded?

A

By candling - passing an egg in front of bright light to view contents.

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36
Q

List the grading of eggs.

A

AA, A, B

37
Q

What temperature coagulates protein and sets custard?

A

62-70 C

38
Q

What helps to stiffen an egg white foam and how?

A

An acid - it tenderizes the protein and allows it to extend more easily.

39
Q

Why do egg whites at room temperature whip better?

A

Lower surface tension.

40
Q

What might happen when you make a custard with dehydrated eggs?

A

The custard may be grayer, less yellow, have an eggy flavor, and be watery

41
Q

What differences may be seen when cooking with egg substitutes?

A

Color and flavor differences

42
Q

What is cultured buttermilk?

A

Skimmed/partly skimmed milk with added lactic acid.

43
Q

When using buttermilk in place of regular milk, what needs to also be changed?

A

Increase the baking soda.

44
Q

What is sweet acidophilus milk and how does it effect lactose?

A

Skim milk plus acidophilus bacteria - reduces lactose.

45
Q

What happens to whey protein when milk is heated?

A

Whey protein is precipitated out on bottom of pan or surface of milk.

46
Q

What does adding an acid to milk do?

A

Precipitate casein.

47
Q

What causes butter to turn rancid?

A

Taking up oxygen and releasing hydrogen.

48
Q

What are the components of butter vs margarine?

A

Butter is 80% milk fat, margarine is 80% vegetable oil or animal fat.

49
Q

List the creams with the most fat.

A

Heavy/thick cream, medium, whipped cream

50
Q

What is the purpose of adding disodium phosphate to cheese?

A

It emulsified the cheese so that the fat does not seperate out during cooking.

51
Q

What is the purpose of adding disodium phosphate to quick-cooking cereals?

A

Makes the cereal alkaline so the particles swell faster.

52
Q

What is the ratio of rice to water when cooking rice?

A

1:2

53
Q

Which type of flour has the most protein?

A

Bread flour

54
Q

Which type of flour has the least protein?

A

Cake flour.

55
Q

What needs to be compensated when adding bran to a product?

A

Increase flour and liquid because bran is heavy and decreases volume of end product.

56
Q

What happens as baking powder ages?

A

It becomes more alkaline causing loss of thiamin in baked goods

57
Q

What does it mean when someone says sugar is hygroscopic?

A

Sugar modifies texture by tenderizing (it absorbs water)

58
Q

Describe leavening with quick breads.

A

Leavened with stem, air, chemical leavening agents; basic ingredients are egg and flour.

59
Q

What happens when you mix a quick bread excessively?

A

Carbon dioxide is lost, gluten is overdeveloped, there are tunnels from top to bottom, and you have a tough/heavy product.

60
Q

What is a rich cake?

A

Increased fat, sugar, egg

61
Q

What causes yellowing in cakes?

A

An alkaline batter (excess soda)

62
Q

What causes a fallen center in cakes?

A

Excess sugar, excess dat, excess baking powder, inadequate mixing, oven temperature too low, open door during early baking.

63
Q

What causes a tough, dry crumb in cakes?

A

too much flour or egg, too much mixing, too little fat of sugar, overbaking

64
Q

What causes course texture in cakes?

A

Too much baking powder or sugar, oven temperature too low, inadequate mixing.

65
Q

What causes poor volume in cakes?

A

Too little baking powder, improper level of sugar or fat.

66
Q

What are the main components of pastry?

A

Flour, fat, liquid, and salt.

67
Q

What do you need to do when substituting butter for lard?

A

Use more - butter is only 80% fat

68
Q

What increases tenderness in pie crusts?

A

Using oil, soft fats, or fat cut into very small pieces

69
Q

What increases flakiness in pastries?

A

Leaving fat in coarse particles

70
Q

What is the sponge method of making dough?

A

Combining liquid with yeast and part of flour and allow this batter to ferment for several hours - add sugar, salt, fat, and rest of flour - knead

71
Q

What happens to proofing time when you do the sponge method and what needs to be changed in the recipe?

A

Shortened, use a stronger flour that is higher in protein

72
Q

What happens to process time when using the continuous bread-making method?

A

Reduces process time

73
Q

Which starch is the most effective at thickening? the least?

A

Potato - most, wheat - least

74
Q

What is a roux?

A

Half fat, half flour

75
Q

When making ice cream, what is overrun and the %?

A

The increase in volume from freezing and whipping, should be 70-80%

76
Q

How can you produce smoother ice cream?

A

Increase fat

77
Q

What is bromelin?

A

An enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation

78
Q

What is the best temperature to brew coffee?

A

185-203 F

79
Q

Name some additives that act as an emulsifier.

A

Monoglycerides, diglycerides, lecithin, disodium phosphate

80
Q

What does the additive glycerol monostearate do?

A

Humectant (retains water to increase firmness

81
Q

What do nitrites do?

A

Fixes color, inhibits spores of clostridium botulism

82
Q

What does proprionate do?

A

Acts as a preservative, inhibits mold

83
Q

What does ascorbic acid do as a food additive?

A

Enhances appearance by preventing browning

84
Q

What are functional foods?

A

Provide more benefit than the basic nutritional benefits

85
Q

Name the functional food effect of fortified margarines

A

Contain sterols and stanol esters that reduct LDL and total cholesterol

86
Q

Name the functional food effect of grape juice and red wine

A

contain resveratrol which reduces platelet aggregation

87
Q

Name the functional food effect of fatty fish

A

contain omega-3s that reduce TG levels

88
Q

Name the functional food effect of fermented dairy products

A

contain probiotics that support GI health

89
Q

Name the functional food effect of tomatoes

A

Contain lycopene which may reduce prostate cancer risk

90
Q

What is food synergy?

A

the additive influence of foods and constituents which have a beneficial effect on health

inman domain 1 (5 decks)

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