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Inman Domain 1 > Food Science and Nutrient Composition of Foods > Flashcards

Food Science and Nutrient Composition of Foods Flashcards

1
Q

WDescribe the nutritive value of fruits and vegetables.

A
  • 75-93% water
  • digestible and indigestible carbs
  • some minerals (calcium in oranges, greens)
  • vitamins (C, A and some B)
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2
Q

Calcium is in what fruits and vegetables?

A

oranges and greens

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3
Q

What vitamins are in fruits and vegetables?

A

C, A and some B

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4
Q

Crispness of fruits and vegetables is also known as what?

A

state of turgor

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5
Q

Crispness of fruits and vegetables is due to?

A

the osmotic pressure of water filled vacuoles

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6
Q

With age ___ and ____ increase in fruits and vegetables.

A

hemicellulose and lignin

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7
Q

Lignin is?

A

a non-CHO substance that is not significantly softened by cooking

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8
Q

___ is unusually complete for a plant protein.

A

Soybean

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9
Q

What is the limiting amino acid in soybeans?

A

methionine

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10
Q

Soy protein concentrates contain ___% protein.

A

≥70

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11
Q

Soy protein isolates contain ___% protein.

A

≥90

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12
Q

What is TVP?

A

textured protein product; end product made from processing soybeans to produce fibers

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13
Q

ripening is chemical changes due to ___.

A

enzymes

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14
Q

During ripening starch changes to ___.

A

sugar

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15
Q

During ripening ___ is converted to pectin (ripe) which is then converted to ___ (overripe).

A

protopectin; pectic acid

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16
Q

___ accelerates ripening of fruits during storage.

A

Ethylene gas

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17
Q

Most produce can be stored where?

A

Refrigerator

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18
Q

Store frozen fruit ___.

A

at or near 0° F

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19
Q

Store dried fruit ___.

A

at room temperature

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20
Q

___ ripen best at room temperature.

A

pears, bananas, avocados, and tomatoes

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21
Q

How is aging delayed in apples?

A

In a controlled/reduced oxygen atmosphere

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22
Q

Raw fruits and vegetables are washed to remove ___ and ___.

A

dust; spray residues

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23
Q

___ and ___ should be washed just before serving.

A

berries; mushrooms

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24
Q

Fruits low in ___ darken rapidly when cut due to ___.

A

vitamin C/ascorbic acid; enzymatic action

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25
Q

How can darkening of fruits low in vitamin C be prevented?

A
  • Dip in citrus juice
  • Add sugar before freezing
  • Heat to boiling
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26
Q

___ oranges yields ___ orange juice.

A

one dozen; one quart

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27
Q

Cooking does what 3 things to fruits and vegetables?

A
  • softens cellulose
  • increases keeping quality
  • cooks starch
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28
Q

When sweetener is added to liquid packing juice, the density of the syrup is expressed as ___.

A

% by weight of sucrose

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29
Q

Density of a packing syrup is measured in ___ by a ___.

A

degrees Brix; Brix hydrometer

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30
Q

Density of a packing syrup is expressed on a label as ___.

A

extra light, light, heavy, extra heavy

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31
Q

Green pigment is known as ___.

A

chlorophyll

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32
Q

Chlorophyll is soluble or insoluble in water?

A

insoluble

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33
Q

Chlorophyll turns olive green in ___ and is converted to ___.

A

acid; pheophytin

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34
Q

Chlorophyll turns bright green in ___ and is converted to ___.

A

alkaline; chlorophyllin

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35
Q

What is the texture when chlorophyll is converted to chlorophyllin?

A

mushy; hemicellulose is broken down

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36
Q

Yellow/orange pigment is known as ___.

A

carotenoids

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37
Q

How are carotenoids affected by changes in pH?

A

They are the least affected by changes in pH; there is little effect in an acid or alkaline solution.

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38
Q

Carotenoids are soluble or insoluble in water?

A

insoluble

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39
Q

Lycopenes contribute what color to what fruits and vegetables?

A

they contribute to the red color in tomatoes, watermelon, and overtones in apricots.

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40
Q

Lycopenes act as what?

A

antioxidant and phytochemical

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41
Q

Red, blue, purple, and white pigments are known as what?

A

flavonoids

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42
Q

Red, blue, and purple pigments are known as what?

A

anthocyanins

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43
Q

Anthocyanins are soluble or insoluble in water?

A

soluble

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44
Q

Anthocyanins turn bright red in ___.

A

acid

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45
Q

Anthocyanins turn bluish in ___.

A

alkaline

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46
Q

White pigments are known as what?

A

anthoxanthins or flavones

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47
Q

Anthoxanthins are soluble or insoluble in water?

A

soluble

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48
Q

Anthocyanins turn colorless in ___.

A

acid

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49
Q

Anthocyanins turn yellow in ___.

A

allkaline

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50
Q

Chlorophyll turns ___ in acid.

A

olive green

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51
Q

Chlorophyll turns ___ in alkaline.

A

bright green

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52
Q

Anthocyanins turn ___ in acid.

A

bright red

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53
Q

Anthocyanins turn ___ in alkaline.

A

bluish

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54
Q

Anthoxanthins turn ___ in acid.

A

colorless

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55
Q

Anthoxanthins turn ___ in alkaline.

A

yellow

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56
Q

Sugars are in what vegetables?

A

peas and corn

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57
Q

___ is found in young vegetables and is used in ___.

A

glutamic acid; in form of salt (MSG)

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58
Q

Glutamic acid is found in what type of vegetables?

A

young

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59
Q

Sulfur is found in what vegetables?

A

onions and cabbage

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60
Q

When cutting onions or cabbage ___ and ___ are mixed.

A

sulfur and enzymes

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61
Q

How should Brussels sprouts be cooked for the best flavor?

A

uncovered and with little water

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62
Q

The flavor of fruit is due to what?

A

sugar, acids, and aromatic compounds

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63
Q

___ causes the astringent feeling in mouth when eating fruit.

A

Tannins (ex under-ripe banana)

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64
Q

Tannins cause the ___ feeling in the mouth when eating fruit.

A

astringent (ex under-ripe banana)

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65
Q

Grades of fruits and vegetables are based on ___.

A

quality, firmness, color, maturity, freedom from defects. uniform size and shape

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66
Q

?Explain 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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67
Q

?Explain the grading of fresh produce.

A

Fancy, Extra #1, #1, combination, #2

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68
Q

Who grades fruits and vegetables?

A

USDA

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69
Q

Potatoes have ___ which cause color changes in raw, peeled, or bruised potatoes.

A

phenolic compounds

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70
Q

Potatoes have phenolic compounds which cause ___ in raw, peeled, or bruised potatoes.

A

color changes

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71
Q

Green color under a potato skin is due to ___.

A

chlorophyll that develops when potato is exposed to light during storage; may be accompanied by solanine, a natural toxicant

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72
Q

Chlorophyll in potatoes may be accompanied by ___/

A

Solanine, a naturale toxicant

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73
Q

Potato starch changes to ___ during storage.

A

sugar

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74
Q

Old potatoes taste ___, cook to a ___, and are ___ in texture compared to newer potatoes

A

sweeter; dark brown (Maillard reaction); softer

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75
Q

How should you boil vegetables?

A

Use a small amount of salted water for a short amount of time, covered pan unless otherwise indicated- to preserve nutrients. For acidic vegetables that need more time to cook- use more water and no lid.

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76
Q

How should you steam vegetables?

A

in a perforated container, covered, over boiling water

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77
Q

What are the benefits of preparing vegetables in a pressure cooker?

A

retains color and flavor

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78
Q

How should you prepare vegetables prior to pressure cooking?

A

cut small

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79
Q

How should you stir fry vegetables?

A

use tender vegetables, high in moisture; don’t drain

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80
Q

**How should you frozen vegetables?

A

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

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81
Q

How should you cook cauliflower?

A

for a short time, covered.

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82
Q

What are the benefits of cooking broccoli in the microwave?

A

less time, same flavor, retains color slightly, better retention of vitamin C, no large difference in eating quality

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83
Q

**How can you cook cabbage to minimize the development of a strong flavor?

A

cook for short time. keep lid off initially to let acids escape, cook in large amount of water

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84
Q

**What is the #/case, net weight, measure, and # of servings for a #10 can?

A

6; 6 lbs. 9 oz.; 13 cups; 20-25 servings

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85
Q

What is the #/case, net weight, measure, and # of servings for a #3 can?

A

12; 46 ounces; 5 3/4 cups; 12-15 servings

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86
Q

What is the #/case, net weight, measure, and # of servings for a #2.5 can?

A

24; 1 lb. 13 oz.; 3 1/2 cups; 6-8 servings

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87
Q

What is the #/case, net weight, measure, and # of servings for a #2 can?

A

24; 1 lb. 4 oz; 2 1/2 cups; 4-6 servings

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88
Q

What is the #/case, net weight, measure, and # of servings for a #300 can?

A

24; 14-16 oz; 1 3/4 cups; 3-4 servings

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89
Q

Muscle is composed of bundles of fibers called ___.

A

myofibrils

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90
Q

___ holds fibers in bundles.

A

a sheet of connective tissue

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91
Q

**Muscle contains 2 proteins called ___ and ___.

A

collagen; elastin

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92
Q

**What happens to collagen in heat?

A

It is hydrolyzed to gelatin and becomes tender/softens

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93
Q

**What is collagen?

A

The structural part of tendon that surrounds muscle

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94
Q

**Where is elastin found?

A

found in ligaments, cartilage; yellow color

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95
Q

**What happens to elastin in heat?

A

resistant to changes in heat, there is little change during cooking

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96
Q

What is finish?

A

the amount of fat cover on carcass

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97
Q

Where can you find fat in meat?

A

deposited around organs, muscles, in muscles

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98
Q

What is it called when you find fat in muscles?

A

marbling

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99
Q

The shape of bone identifies the ___.

A

cut

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100
Q

Round bone is from the ___.

A

leg

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101
Q

T-bone is from the ___.

A

back and ribs

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102
Q

Meat is ___% protein.

A

16-23%

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103
Q

Where would you find carbohydrates in meat?

A
  • glycogen in the liver

- glucose in blood

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104
Q

What are vitamins and minerals found in meat?

A

thiamin, niacin, riboflavin, iron, copper, and trace minerals

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105
Q

**Pork is a good source of ___.

A

thiamin

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106
Q

Fish has less ___ and more ___ than meat. It also has fewer ___.

A

fat; moisture; calories

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107
Q

**___ content is high in fish canned with ___, ___, ___.

A

calcium; bones; oysters; shrimp

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108
Q

What is TVP?

A

textured vegetable protein; fabricated into simulated meat products

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109
Q

What are benefits of mixing TVP with ground meats?

A

It extends the number of servings thus lowering costs and adds juiciness because of water content

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110
Q

What is the main contributor to meat color?

A

Myoglobin

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111
Q

Myoglobin + oxygen –> ___ ->___->___

A

red; brown; green with further oxidation of myoglobin

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112
Q

**What are green colors in meat due to?

A

further myoglobin breakdown/oxidation

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113
Q

Where and how long should meat be aged and ripened?

A

held in cold storage; about 10 days

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114
Q

How does aging meat increase the tenderness?

A

Enzymes bring about a change in muscle proteins which increases the water holding capacity of muscles

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115
Q

___ and ___ also increase tenderness of meat by increasing water holding capacity of muscle.

A

acid (vinegar) and salt

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116
Q

Physical activity of animal will or will not increase tenderness?

A

will not

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117
Q

**How can the storage life of meat be extended?

A

vacuum-packing meat in an oxygen-impermeable film, stored unfrozen at 0°C is anaerobic (sous vide)

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118
Q

What is modified atmosphere packaging?

A

MAP, air removed and replaced with gases (carbon dioxide and nitrogen)

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119
Q

For meat, the method of cooking is determined by what?

A

the cut of meat

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120
Q

Dry heat is used for what cuts of meat?

A

tender; near backbone; loin, sirloin

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121
Q

What are dry heat cooking methods?

A

frying, broiling, roasting

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122
Q

What is a desirable property of fat used in frying?

A

high smoke point

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123
Q

Define smoke point.

A

temperature to which fat can be heated before puffs of smoke occur

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124
Q

What should the smoke point be for fat used in frying?

A

> 400° F

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125
Q

Should frying be used for tough cuts of meat such as bottom round?

A

no

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126
Q

What does rancidity involve?

A

the uptake of oxygen in an unsaturated fatty acid

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127
Q

What is broiling?

A

form of radiated heat

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128
Q

During which method of dry cooking does carry-over cooking occur?

A

roasting

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129
Q

What is carry-over cooking?

A

when meat is removed from the oven the internal meat temperature will rise 15-25° F; occurs for about 10 minutes

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130
Q

For about how long does carry-over cooking occur?

A

10 minutes

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131
Q

A roast should stand how long before carving?

A

30 minutes

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132
Q

Moist heat is used for what cuts of meat?

A

less tender cuts with more connective tissue; bottom round, chuck, brisket

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133
Q

What are moist heat cooking methods?

A

braising, simmer, steam, stewing

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134
Q

How should a bottom round be cooked?

A

in water for several hours

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135
Q

What is braising?

A

a moist heat cooking method in which you flour the meat, brown, cover and simmer in liquid

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136
Q

Where in the oven is braising done?

A

in the oven or on top of the range

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137
Q

What is simmering?

A

A moist heat cooking method in which water is heated to 170-185° with appearance of bubbles

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138
Q

What is steaming?

A

A moist heat method in which meat is heated over, not in, water

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139
Q

What is stewing?

A

a moist heat cooking method in which water or other liquid is added during cooking

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140
Q

Proteolytic enzymes do what to meat?

A

tenderize

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141
Q

What is an example of a proteolytic enzyme used to tenderize meat?

A

Papain (from papayas)

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142
Q

What method of cooking should be used when cooking fish?

A

dry or moist heat

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143
Q

Fish is more ___ than meat so it should be stored at a ___ temperature.

A

perishable; lower

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144
Q

How should fresh fish with the head attached look?

A
  • bright red gills
  • bright, shiny skin
  • firm flesh that springs back when touched
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145
Q

If fresh fish with the head attached do not have bright red gills, bright, shiny skin, and firm flesh that springs back when touched- what should you do?

A

reject it

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146
Q

Describe the look of a fish with the head attached that should be rejected.

A
  • gills are dull and grey
  • cloudy, red-rimmed, sunken eyes
  • soft texture leaving an imprint when pressed
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147
Q

What is surimi?

A

purified and frozen minced fish with a preservative, used in analogs, may have egg white or starch added to create desired structure

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148
Q

Surimi is used in what?

A

structured seafood products; crab and shrimp analogs

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149
Q

Is the shell of an egg porous or non-porous?

A

porous

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150
Q

What is the purpose of an egg’s porous shell?

A

to exchange moisture and gases; covered with a bloom that prevents excessive loss and protects contents

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151
Q

What the purpose of the bloom inside and egg?

A

prevents excessive loss and protects contents

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152
Q

Is the color of an egg shell related to the food value or quality?

A

no

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153
Q

the inner membrane of the egg contracts and leaves airspace in what end?

A

the large end

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154
Q

The air space in an egg becomes ___ with age.

A

larger

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155
Q

What is a good quality indicator for eggs?

A

high proportion of thick white

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156
Q

What is the yolk of an egg surrounded by?

A

vitelline membrane

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157
Q

What are chalazae?

A

yolk anchors; hold the yolk in the center of an egg

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158
Q

Egg yolk is a naturally occurring ___.

A

oil in water emulsion

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159
Q

What is the nutritive value of an egg?

A
  • 80 calories
  • 6 grams protein
  • 5 grams fat
  • vitamins A, D
  • riboflavin
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160
Q

the ___ of an egg is more concentrated than the ___.

A

yolk; white; has more protein (by weight), fat, vitamins, minerals

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161
Q

In an egg, ___ is present in an emulsified form.

A

fat

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162
Q

In an egg, fat is present in an ___ form.

A

emulsified

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163
Q

The color of an egg yolk depends on ___.

A

amount and type of pigment in the hen’s diet

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164
Q

What is candling?

A

Passing an egg in front of a bright light to view its contents

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165
Q

What is judged during the candling process of an egg?

A
  • thickness of white

- location and condition of yolk

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166
Q

What does (egg) grading not include?

A
  • color of the shell

- size of the egg

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167
Q

What are the grades of eggs?

A

AA, A, B

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168
Q

Is size a part of the grading of an egg?

A

no

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169
Q

How is egg size classified?

A

on basis of weight per dozen: - jumbo 30 oz

  • extra large 27 oz
  • large 24 oz
  • medium 21 oz
  • small 18 oz
  • peewee 15 oz
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170
Q

How long can the freshness of an egg be maintained?

A

6 months in cold storage (29-32° F) with grade A eggs

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171
Q

A ___ egg will sink to the bottom in a pan of cold water and has a ___ shell.

A

fresh; dull, rough

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172
Q

At what temperature does an egg coagulate?

A

62-70° C (sets a custard)

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173
Q

Egg coagulation is used to do what?

A
  • bind
  • give firmness, stability
  • coats food
  • browns
  • clarifies liquids
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174
Q

What is syneresis?

A

weeping; liquid released from a coagulated product

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175
Q

When does syneresis occur?

A

when eggs are cooked at too high a temperature, or too low a temperature for too long a time; protein contracts and squeezes out liquid leaving tough, solid protein mass

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176
Q

What type of product does syneresis create?

A

tough, watery

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177
Q

Effectiveness of leavening depends on what?

A

amount of air beaten in and retained

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178
Q

What is leavening?

A

when an egg foam is heated, air expands, egg white stretches and protein coagulates leaving a light porous product

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179
Q

What does an acid do to an egg white foam?

A

stiffens

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180
Q

How does an acid stiffen an egg white foam?

A

by tenderizing the protein and allowing it to extend more easily

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181
Q

How are egg white foams compared?

A

by measuring the specific gravity

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182
Q

What does specific gravity measure?

A

the relative density of a substance in relation to that of water

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183
Q

How do you calculate specific gravity?

A

weight of given volume divided by weight of same volume of water

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184
Q

Egg whites at ___ temperature whip more quickly and yield a larger volume due to lower surface tension.

A

room

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185
Q

Egg whites at room temperature whip ___ and yield a ___ volume due to ___ surface tension.

A

more quickly; larger; lower

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186
Q

What stabilized an egg white foam?

A

sugar

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187
Q

What is emulsification?

A

protein in egg forms a thin film around droplets of oil; stabilizes emulsion

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188
Q

Why does an egg yolk yield a stiffer, more stable emulsion than an egg white?

A

it has more protein (by weight)

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189
Q

Does an egg white or an egg yolk form a stiffer more stable emulsion?

A

egg yolk

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190
Q

yolk is a naturally occurring ___.

A

emulsion

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191
Q

what is mayonnaise?

A

food emulsion stabilized by egg yolk

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192
Q

Explain the emulsion of an egg yolk.

A
  • lecithin helps the yolk act as an emulsifier

- lipoproteins stabilize the emulsion by interacting at the surface of the oil droplets to form a layer

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193
Q

What helps the yolk act as an emulsifier?

A

lecithin

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194
Q

What stabilizes the emulsion of an egg yolk and how?

A

lipoproteins; interact at the surface of the oil droplets to form a layer

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195
Q

What are methods of cooking eggs?

A
  • water preparation
  • dried heat
  • custards
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196
Q

When poaching or coddling, what type of egg do you want to use?

A

high quality egg; appearance is important

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197
Q

___ and ___ improve the shape of a water prepared egg by hastening coagulation.

A

Vinegar; salt

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198
Q

Vinegar and salt improve the shape of a water prepared egg by ___.

A

hastening coagulation

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199
Q

During water preparation, the surface of the yolk turns green when ___ or ___.

A

overcooked; allowed to cool slowly

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200
Q

What causes the yolk to turn green when overcooked or allowed to cool too slowly?

A
  • combination of iron from the yolk and sulfur from the whole egg
  • combination creates ferrous sulfide
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201
Q

When using dried heat to cook an egg what happens when the egg is overcooked?

A

egg toughens

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202
Q

When using dried heat to cook an egg what happens when the egg is undercooked?

A

excessive shrinkage when removed from the oven

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203
Q

With custards, the larger the % sag, the more ___ the gel.

A

tender

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204
Q

With custards, the larger ___ the more tender the gel.

A

the % sag

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205
Q

In custards, % sag is an objective measure of what?

A

objective measure of quality

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206
Q

What can happen to custards made from dehydrated eggs?

A
  • may be grayer and less yellow
  • have an eggy flavor
  • be watery
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207
Q

What are forms of processing eggs go through?

A
  • frozen
  • dried
  • egg substitutes
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208
Q

What is added to frozen egg yolks as stabilizers?

A

salt and sugar

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209
Q

How are eggs frozen?

A

removed from shell first, can be frozen whole or in parts

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210
Q

dried eggs can vacuum packed in ___.

A

nitrogen gas

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211
Q

dried fortified eggs are ___% white and ___% yolk

A

70%; 30%

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212
Q

What are baker’s special eggs?

A

sucrose is added to improve foaming ability

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213
Q

egg substitutes are ___ in fat, calories, cholesterol; often ___ in sodium

A

lower; higher

214
Q

egg substitutes are lower in ___; often higher in ___

A

fat, calories, cholesterol; sodium

215
Q

when cooking with egg substitutes, there will be ___ and ___ differences

A

color; flavor

216
Q

What happens when eggs are held in the refrigerator for too long?

A
  • deterioration affects appearance and use
  • loss of carbon dioxide makes eggs more alkaline
  • whites become watery; yolks flatten
  • odors are absorbed
217
Q

What is the nutritive value of milk?

A
  • 87% water
  • 3.7% fat
  • 4.9% CHO (lactose)
  • 3.5% protein (complete HBV)
218
Q

what is the main carbohydrate in milk?

A

lactose

219
Q

Describe the protein in milk.

A

complete, HBV; 80% casein

220
Q

80% of milk protein is ___

A

casein

221
Q

casein precipitates at a pH of ___ and forms ___

A

4.6; soft curds

222
Q

___ is liquid that drains from curd of clotted milk

A

whey

223
Q

Milk is a good source of ___

A
  • calcium
  • phosphorus
  • riboflavin
  • vitamins A & D
224
Q

Milk is low in ___

A

iron

225
Q

Pasteurization does what to milk

A

destroys pathogenic bacteria

226
Q

Describe the time and temp for milk pasteurization

A
  • 145° F for 30 minutes OR

- 160°F for 15 seconds

227
Q

What are the types of milk

A

homogenized, vitamin D, 2%, low fat, skim, concentrated, fermented, low lactose, yogurt, filled milk, imitation milk

228
Q

How is homogenized milk made?

A

high pressure breaks fat globules to 1/5 the regular size; film of protein surrounds each globule

229
Q

Homogenized milk is more susceptible to the action of ___

A

lipase, but the pasteurization process destroys lipase

230
Q

How is vitamin D milk made?

A

400 USP units added per quart of milk by feeding the cow vitamin D, irradiating the milk, or adding the vitamin; must be labeled “vitamin D milk”

231
Q

2% milk has ___% fat?

A

1.5-2.25%

232
Q

low fat milk has ___% fat?

A

.5-2% fat

233
Q

skim milk has ___% fat?

A

< .5% fat

234
Q

List the types of concentrated milk

A

evaporated, sweetened condensed, dried whole, dried skim

235
Q

What is evaporated milk?

A

60% water is removed

236
Q

Evaporated milk must contain ___% milk-fat

A

no less than 7.9%

237
Q

What is the brown color of evaporated milk due to?

A

carmelization of lactose in canning

238
Q

What is sweetened condensed milk?

A

concentrated evaporate whole milk; add 15-18% sucrose or glucose

239
Q

For sweetened condensed milk ___% sucrose or glucose is added?

A

15-18%

240
Q

Does dried whole milk keep well?

A

no

241
Q

dried whole milk is ___% fat?

A

26%

242
Q

dried skim milk is ___% fat?

A

no more than 1.5% fat

243
Q

does dried skim milk keep well?

A

yes

244
Q

how is condensed skim milk made?

A

dry by spraying into a heated vacuum chamber

245
Q

What are the types of fermented milk?

A
  • cultured buttermilk
  • sweet acidophilus milk
  • kefir
246
Q

How is cultured buttermilk made?

A

add lactic acid bacteria to skimmed or partly skimmed milk

247
Q

What is the recipe for cultured buttermilk?

A

1 T vinegar or lemon juice, or 1 3/4 tsp cream of tartar; add enough milk to make 1 cup

248
Q

when using buttermilk in place of regular milk in a recipe, ___

A

increase the baking soda

249
Q

What is sweet acidophilus milk?

A

skim milk plus acidophilus bacteria which reduced lactose

250
Q

What is kefir?

A

fermented by Lactobacillus kefir; adds carbon dioxide; about 3% alcohol

251
Q

By fermenting with lactobacillus to make kefir ___ is added

A

carbon dioxide

252
Q

kefir is ___% alcohol

A

3%

253
Q

what is low lactose milk and how is it made?

A

lactaid; treated with lactase in processing or add the enzyme to regular milk and hold in the refrigerator

254
Q

What is yogurt and how is it made?

A

a coagulated milk product; fermentation of milk sugars by lactic acid bacteria

255
Q

What is filled milk?

A

skim milk, vegetable fat (coconut oil), and water; it is illegal in some states

256
Q

What is imitation milk?

A

it resemble milk but contains NEITHER milk fat nor other important dairy ingredients

257
Q

What is imitation milk made from?

A

casein derivatives or soybean protein and vegetable oils

258
Q

When milk is heated, ___ precipitates out on the bottom of the pan or on the surface of milk

A

whey protein

259
Q

When milk is ___, whey protein precipitates out on the bottom of the pan or on the surface of milk

A

heated

260
Q

what can be done to prevent a film from forming when heating milk?

A

cover or beat the milk to produce a foam

261
Q

What can be done to prevent milk from coating the sides of pan when heating milk?

A

heat over water

262
Q

what can be done to prevent curdling when heating milk?

A

add an acid slowly and agitate

263
Q

in milk, an ___ precipitates casein

A

acid

264
Q

in milk, an acid precipitates ___

A

casein

265
Q

what is the nutritive value of butter?

A

80% milk fat

266
Q

what is the nutritive value of margarine?

A

80% vegetable oil or animal fat

267
Q

butter turns ___ as it takes up oxygen and releases hydrogen

A

rancid

268
Q

butter turns rancid as it ___ and ___.

A

takes up oxygen and releases hydrogen

269
Q

what is the % fat in heavy or thick cream?

A

> 36% fat

270
Q

what is the % fat in medium cream?

A

30-36% fat

271
Q

what is the % fat in whipped cream?

A

35% fat

272
Q

what is the % fat in light or thin cream?

A

18-30% fat

273
Q

what is the % fat in sour cream?

A

> 18% fat

274
Q

What is the percent fat in half and half?

A

no less than 10.5% fat

275
Q 
What is the percent fat for the following?
a. heavy or thick cream
b. medium cream
c. whipped cream
d. light or thin cream
e. sour
f, half and half
A

a. >36% fat
b. 30-36% fat
c. 35% fat
d. 18-30% fat
e. >18% fat
f. no less than 10.5% fat

276
Q

How is cheese produced?

A

with warm milk, add lactic acid bacteria, add enzyme rennet to coagulate casein forming the curd, separate curd from whey (liquid)

277
Q

What are types of cheese?

A

uncured, cured, processed

278
Q

Uncured cheese is ___ immediately.

A

refrigerated

279
Q

What are examples of uncured cheese?

A

cottage cheese and cream cheese

280
Q

How is cured cheese made?

A

additional whey is removed, salt added, ripened

281
Q

List the following by % moisture content from high to low: cream, mozzarella; cottage; Camembert, bleu, Swiss, cheddar, Gorgonzola, Parmesan

A
  1. cottage (79% moisture)
  2. cream, mozzarella (45-55% moisture)
  3. Camembert, bleu, Swiss, cheddar, Gorgonzola, Parmesan (31% moisture)
282
Q

What is the % moisture of cottage cheese?

A

79%

283
Q

What is the % moisture of cream and mozzarella cheeses?

A

45-55%

284
Q

What is the % moisture of Camembert, bleu, Swiss, cheddar, Gorgonzola, Parmesan cheeses?

A

31%

285
Q

What is processed cheese?

A

blend of several natural cheeses

286
Q

how is processed cheese made?

A

an emulsifier is added

287
Q

What emulsifier is added to make processed cheese?

A

disodium phosphate

288
Q

Why is processed cheese better for cooking?

A

the fat will not separate out

289
Q

Is processed or natural cheese better for cooking?

A

processed

290
Q

What is the % moisture of processed cheese?

A

41-50%

291
Q

the starchy endosperm of grains and cereals is rich in ___.

A

protein

292
Q

grains and cereals have an outer layer of ___ and ___

A

hull and bran

293
Q

what is scutellum?

A

in the germ of grains and cereals; has most of the thiamin

294
Q

the scutellum has most of the ___ in grains and cereals

A

thiamin

295
Q

what is the nutritive value of grains and cereals?

A
  • 75% starch
  • partially complete protein
  • 2% fat-found in the germ
  • vitamin E, thiamin, riboflavin, phosphorus
296
Q

Where is the fat found in grains and cereals?

A

in the germ

297
Q

where is the vitamin E found in grains and cereals?

A

in the germ

298
Q

what is milling grains?

A

air classification is a separation method that improves baking qualities by separating large four particles from fine particles

299
Q

What do quick cooking cereals have added?

A

disodium phosphate

300
Q

What is farina?

A

inner portion of a wheat kernel

301
Q

Why is disodium phosphate added to quick cooking cereals?

A

makes the cereal alkaline so that particles swell faster

302
Q

What type of diet should avoid quick cooking cereals?

A

low sodium due to the added disodium phosphate

303
Q

what does enzyme treated for quicker cooking time mean?

A

the proteins have been split to lessen the cooking time

304
Q

List the types of wheat flours

A

graham/whole wheat, bread (hard wheat), all-purpose (blend of hard and soft), pastry (soft wheat), cake (soft wheat), enriched, instant, self-rising

305
Q

What is graham or whole wheat flour?

A

entire grain is used; use freshly ground, spoils more quickly due to the fat in the germ

306
Q

What is bread flour?

A

made with hard wheat; stong gluten 11.8% protein

307
Q

What is all-purpose flour?

A

blend of hard and soft wheat; less gluten; 10.5% protein

308
Q

What is pastry four?

A

soft wheat, weaker gluten; 7.9% protein

309
Q

What is cake flour?

A

soft wheat, least and weakest gluten; 7.5% protein

310
Q

What is enriched flour?

A

flour enriched with thiamin, riboflavin, niacin, iron, and folic acid

311
Q

What is instant flour?

A

no pre-sifting is needed; aka instantized, agglomerated, instant blending

312
Q

What is self-rising flour?

A

has baking powder, flour, and salt

313
Q

List the following types of flour from most to least protein: pastry, all purpose, cake, bread

A
  1. bread (11.8% protein, strong gluten)
  2. all-purpose (10.5% protein, less gluten)
  3. pastry (7.9% protein, weaker gluten)
  4. cake (7.5% protein, least and weakened gluten)
314
Q

What is durum wheat?

A

high in gluten so products are flexible after cooking; after bran and germ are removed starch is ground to make semolina flour

315
Q

Noodles contain ___ or ___

A

egg yolk or egg solids

316
Q

What happens when rice is cooked in excess water or when water is drained off?

A

vitamins are lost

317
Q

How should rice be prepared?

A

cook in an amount of water that will be absorbed during cooking; for 1 cup rice use 2 cups water

318
Q

What is the functional property of gluten in flour?

A

gives elastic properties, forms framework, holds in leavening agent

319
Q

How is gluten made?

A

from gliadin and glutenin through process of hydration and mixing

320
Q

What is the color of flour due to?

A

carotenoids

321
Q

What turns flour from creamy yellow to white?

A

natural agents cause oxidation during storage

322
Q

What does a flour label say if an oxidizing agent is added to it?

A

bleached

323
Q

what does strength of flour refer to?

A

capacity to retain leavening

324
Q

what does strength of flour depend on?

A

quality of gluten

325
Q

___ flour is strong; ___ flour is weak

A

bread; cake

326
Q

adding ___ decreases volume of the end produce.

A

bran

327
Q

adding bran ___ the end produce.

A

decreases the volume; bran is heavy and weighs the mixture down

328
Q

How should you compensate if bran is added?

A

increase flour and liquid; flour provides more gluten and liquid hydrates

329
Q

what is the functional property of liquid when using flour?

A
  • hydrates the gluten and starts its development
  • starts action of chemical leavening agent
  • dissolves the salt and sugar
  • gelatinizes the starch
330
Q

Define leavening agent

A

substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.

331
Q

How is steam used as a leavening agent?

A

it expands the hollow shell formed by flour and egg

332
Q

What is required for steam to be a leavening agent?

A

hot oven to raise liquid to boiling quickly

333
Q

Steam is used as a leavening agent in what items?

A

popovers and creampuffs

334
Q

How is air used as a leavening agent?

A

expands when heated before proteins coagulate and retain it

335
Q

How is air incorporated when using as a leavening agent

A

beating, sifting, folding, and creaming

336
Q

Air is used as a leavening agent in what items?

A

angel cake, sponge cake

337
Q

How is carbon dioxide used as a leavening agent?

A

from action of yeast on sugar, yielding carbon dioxide and alcohol; from action of acid on baking soda; in baking powder

338
Q

How is carbon dioxide created from the action of yeast on sugar so it can be used as a leavening agent?

A

that action of yeast yields carbon dioxide and alcohol

339
Q

What are some acids used on baking soda to create carbon dioxide for leavening?

A

sour milk, cream of tartar, molasses

340
Q

What is baking powder?

A

a mixture of baking soda (provides carbon dioxide), a dry acid (react with soda to release carbon dioxide), and cornstarch (keeps contents dry)

341
Q

What are the types of baking powder?

A
  • tartrate
  • phosphate
  • combination
342
Q

Use __tsp baking powder per cup flour

A

1 1/2 tsp

343
Q

What happens to old baking powder?

A

it becomes more alkaline causing loss of thiamin in baked goods

344
Q

What is the function property of salt in breads?

A
  • adds flavor

- keeps yeast from sticking

345
Q

What happens when too much salt is added to bread?

A

it interferes with the growth of yeast

346
Q

What is the functional property of egg in a bread?

A
  • provides stability
  • retains leavening agent
  • distributes shortening by emulsification
  • introduces air
  • adds color and flavor
347
Q

What is the functional property of fat in a bread?

A

adds tenderness by coating gluten particles keeping them from becoming one mass

348
Q

What does it mean that sugar is hygroscopic?

A

softens gluten and prevents gluten development by absorbing some of the water that gluten needs this modifies the texture by tenderizing

349
Q

What does too much sugar in a bread result in?

A

coarse cells, thick walls, a shiny crust and a crumbly product

350
Q

What is most of the sugar in honey?

A

glucose and fructose

351
Q

When substituting sweet and low for sugar in a recipe how much should you use?

A

half as much

352
Q

list methods of mixing

A

beat, cream, cut-in, fold, knead, stir, and whip

353
Q

What is the beating method of mixing?

A

mixing over and over to smooth and incorporate

354
Q

What is the creaming method of mixing?

A

work one or more foods until soft and creamy; ex. cream fat into sugar

355
Q

What is the cut-in method of mixing?

A

distribute fat into dry ingredients

356
Q

What is the fold method of mixing and when is this used?

A

a down, across, up and across the top motion, rotate the bowl; used in foams

357
Q

What is the knead method of mixing and when is it used?

A

push, pull, turn; used in doughs

358
Q

What is the stir method of mixing?

A

circular or figure eight motion to blend

359
Q

What is the whip method of mixing?

A

beat rapidly to incorporate air to form a foam

360
Q

What type of bowl should be used for mixing and how full should that bowl be?

A

a bowl with sloping sides; 1/2 full

361
Q

What are quick breads?

A

they are leavened with steam, air, chemical leavening agents

362
Q

What are examples of quick breads?

A

muffing, biscuits, and popovers

363
Q

What are the basic ingredients of a quick bread?

A

egg and flour

364
Q

What is the muffin method of mixing?

A
  1. sift dry ingredients; make well in the center
  2. blend liquids and add all at once to dry
  3. mix just enough to dampen; DO NOT want a smooth batter
365
Q

What happens with excess mixing of muffins?

A
  • loss of carbon dioxide
  • overdeveloped gluten
  • tunneling from top to bottom
  • tough, heavy product
366
Q

What are the characteristics of a good muffin?

A
  • round, pebble top
  • symmetrical shape
  • no long, narrow tunned
367
Q

What is the method of mixing cakes?

A
  1. cream fat with sugar
  2. add egg
  3. add sifted dry ingredients in portions alternating with portions of milk
368
Q

What are two types of cake, with examples of each

A
  1. shortened cake (layer, pound)

2. foam cake (angel, sponge, chiffon)

369
Q

Describe shortened cakes

A

comparatively large amount of fat; uses chemical leavening

370
Q

What is the leavening agent in a layer cake?

A

baking powder

371
Q

What is the leavening agent in a pound cake?

A

air from creaming and steam during baking

372
Q

For a rich cake, increase ___, ___, and ___; this ___ the keeping quality

A

fat; sugar; egg; increases

373
Q

to make a gold cake, use ___.

A

egg yolks

374
Q

to make a white cake, use ___.

A

egg whites

375
Q

to make a yellow cake, use ___.

A

the whole egg

376
Q

foam cakes use ___ as the leavening agent

A

air

377
Q

an angel cake used ___ foam

A

egg white

378
Q

a sponge cake uses ___ foam

A

yolk and white foam

379
Q

a chiffon cake uses what?

A

liquid yolks, egg white foam, baking powder (leavening agent) and oil (liquid)

380
Q

What does crumb structure depend on?

A

ingredients, procedure used, pan shape and size, baking temperature, time elapsed before baking

381
Q

the more sugar, the ___ time is needed to reach the elevated coagulation temperature of the gluten

A

more

382
Q

as sugar ___, the volume of the cake increases up to the point where the volume is so great, and the gluten so week, that the gluten strands snap and the cake falls in the center (gummy crystalline center)

A

increases

383
Q

Why might a cake fall in the center due to excess sugar?

A

volume of cake increases, volume is great and gluten weak so the gluten strands snap; this gives a gummy crystalline appearance

384
Q

What causes yellowing in cakes?

A

alkaline batter (excess soda)

385
Q

What causes a fallen center in cakes

A

excess sugar, excess fat, excess baking powder, inadequate mixing, oven temp too low, open door early during baking

386
Q

What causes a tough, dry crumb in cakes?

A

too much flour or egg, too much mixing, too little fat or sugar, over-baking

387
Q

What causes a coarse texture in cakes?

A

too much baking powder or sugar, oven temp too low, inadequate mixing

388
Q

What causes poor volume in cakes?

A

too little baking powder, improper level of sugar or fat

389
Q

What are cookies?

A

modified shortened cake; higher in fat, lower in sugar and liquid

390
Q

What is a pastry made of?

A

flour, fat, liquid, and salt

391
Q

lard and oil are ___% fat?

A

100%

392
Q

butter and margarine are ___% fat?

A

80%

393
Q

When substituting butter for lard, do you use more or less?

A

more because butter is only 80% fat while lard is 100%

394
Q

When substituting oil for lard, do you use more or less?

A

use equal amounts because they are both 100% fat

395
Q

What is the mixing method for pastries?>

A
  1. cut fat into flour and salt
  2. add liquid
    avoid overhandling
    bake at 425-450°F for 10-15 min
396
Q

at what temp and for how long should pastry dough be baked?

A

bake at 425-450°F for 10-15 min

397
Q

How can you enhance tenderness in pie crusts?

A

by using oil, soft fats, or fat cut into very small pieces

398
Q

How is flakiness in pastries promoted?

A

leaving fat in coarse particles; fat in pieces melts and flows, leaving a hole where steam collects and pushes upward against the upper surface of the resulting cell, the cell is locked into that extended position resulting in a flaky crust

399
Q

How should a meringue be added to a pie

A

spread meringue on warm to hot filling and bake at 425°F for 4-5 min

400
Q

put the following doughs in according to proportion of flour to liquid: drop, stiff, pour, soft

A
  1. pour (1:1 liquid:flour; waffles)
  2. drop (1:2 liquid:flour; muffins)
  3. soft (1:3 liquid:flour; bread)
  4. stiff (1:4 liquid:flour; pie crust)
401
Q

what is an example of a pour dough

A

waffle

402
Q

what is an example of a drop dough

A

muffin

403
Q

what is an example of a soft dough

A

bread

404
Q

what is an example of a stiff dough

A

stiff

405
Q

a ___ fat, ___ sugar batter absorbs most fat when deep fried

A

more fat; more sugar

406
Q

a more fat, more sugar batter absorbs most fat when ___

A

deep fried

407
Q

What type of flour should be used for yeast dough

A

high protein bread flour

408
Q

What happens if low protein bread flour is used for yeast dough

A

crumbly products with poor texture

409
Q

What does the yeast ferment in a yeast dough and what is the product?

A

sugar; releases carbon dioxide

410
Q

what are methods of producing a yeast dough?

A

straight dough, sponge method, and continuous bread making method

411
Q

What is the straight dough method for preparing yeast dough?

A

all ingredients are added before dough is allowed to ride

412
Q

What is the sponge method for preparing yeast dough?

A
  1. combine liquid with yeast and part of flour and allow this batter (sponge) to ferment for several hours
  2. add sugar, salt, fat, and rest of flour
  3. knead
  4. proofing time is shortened
    use strong flour, high in protein (bread flour)
413
Q

what is proofing time?

A

the final rising of the dough

414
Q

what is the sponge of a yeast dough prepared with the sponge method?

A

batter made with the liquid, yeast, and part of the flour

415
Q

what type of flour should be used for the sponge method of mixing yeast dough

A

strong, high protein, bread flour

416
Q

In what setting is the sponge method of mixing yeast dough used?

A

commercial

417
Q

What is the continuous bread making method for preparing yeast doughs?

A

commercial process that substitutes intense mechanical energy to a large degree for traditional bulk fermentation

418
Q

What is the benefit of continuous bread making as a method for preparing yeast doughs?

A

reduces processing times; not as affected by fermentation time and temperature

419
Q

In what setting is the continuous bread making method of mixing yeast dough used?

A

commercial

420
Q

What happens when baking at high altitudes?

A

decreased pressure causes gas to expand faster, steam forms earlier; expansion may be excessive before heat of oven has coagulated the protein and gelatinized the starch enough to stabilize the structure

421
Q

How should you correct when baking at high altitudes?

A
  • decrease amount of baking powder

- increase the amount of liquid

422
Q

starch is composed of ___ and ___ molecules

A

amylose and amylopectin

423
Q

___ is responsible for gelation in cooled, cooked pastes

A

amylose

424
Q

amylose is responsible for ___ in cooled, cooked starch pastes

A

gelation

425
Q

___ starches have only amylopectin

A

waxy (corn, rice, sorghum)

426
Q

Waxy starches have only ___

A

amylopectin

427
Q

what are examples of waxy starches?

A

corn, rice, and sorghum

428
Q

is amylopectin gelling or non-gelling?

A

non-gelling

429
Q

Are waxy starches stable to freezing and thawing or not?

A

yes, they are stable

430
Q

waxy starches are used in what types of food

A

frozen

431
Q

what type of starch is used most often?

A

corn

432
Q

list the thickening ability of the following starched in order of effectiveness: waxy sorghum, waxy rice, potato, waxy corn, wheat, tapioca

A
  1. potato
  2. waxy corn
  3. waxy rice
  4. waxy sorghum
  5. tapioca
  6. wheat
433
Q

why is wheat flour even less effective tha pure wheat starch?

A

because of the protein content

434
Q

What is the most effective starch to use as a thickener?

A

potato; can use the least amount

435
Q

___ starches are more effective thickening agents in starch pastes than their standard counterparts

A

waxy

436
Q

waxy starches are more or less effective thickening agents in starch pastes than their standard counterparts?

A

more

437
Q

___ and ___ flour have more starch and less gluten so they thicken better

A

pastry and cake

438
Q

pastry and cake flour have more ___ and less ___ so they thicken better

A

starch; gluten

439
Q

what is gelatinization?

A

the swelling that occurs when starch is heated in water close to the boiling point; heat dissociates the bonds so that water moves in and swells granules; friction is created causing the paste to thicken

440
Q

What is the role of sugar in starch pastes?

A

1) competes with starch for the water needed for gelatinization
2) increases translucency, reduces viscosity and gel strength

441
Q

what happens to a starch paste if too much sugar is added?

A

the consistency is thin; the water used to dissolve excess sugar and is no longer available for the gelatinization of the starch- this decreases the swelling of the starch granules

442
Q

why is an acid added when cooking of starch paste is complete?

A

acid breaks down the starch and will give a runny product if added any sooner (ex. if lemon juice is added to lemon meringue pie before cooking is complete the filling will be runny)

443
Q

what is retrogradation?

A

after a starch paste has been cooled or chilled, it may become less soluble and recrystallizes to form a solid or rigid gel; it reverts back to insoluble form on freezing or aging; the hydrogen bonds holding the gel together break and reform in an orderly crystalline fashion; recrystallization=retrogradation

444
Q

retrogradation occurs in what starches?

A

those with a high proportion of amylose

445
Q

when does a starch paste retrograde?

A

on freezing or aging

446
Q

Why does a starch paste have a grittytexture after retrogradation?

A

hydrogen bonds holding the gel together break and reform in an orderly crystalline fashion

447
Q

What is the texture of something that has retrograded?

A

gritty

448
Q

does retrogradation increase or decrease the quality of food?

A

decrease; it is undesirable

449
Q

What can be done to allow something that has retrograded to move into a gel again?

A

heat breaks the 4 bonds holding the amylose together and allows it to move into a gel again

450
Q

How can frozen products be prepared to avoid retrogradation?

A

prepare them with a starch or flour from a waxy cereal (waxy corn, sorghum, or rice)

451
Q

Why is retrogradation greatly accelerated by freezing?

A

when a starch gel is thawed, water is lost because it is unable to rebind to the fragile spongy mass

452
Q

What is chemical modification of a starch?

A

modification by acids and enzymes to change viscosity and ability to gel

453
Q

What is physical modification of a starch?

A

starch is pre-gelatinized and dehydrated so that it is porous and no heating is needed; used in instant pudding

454
Q

what is used to stabilize heated gravies?

A

waxy maize; modified cornstarch

455
Q

How are starches prepared?

A

with dry heat, with moist heat, in white sauces

456
Q

What is happens when dry heat is applied to starch?

A
  • color change occurs (toast browns)
  • in gravy, starch is heated without water and the temp rises rapidly degrading the starch, the starch molecules then break into fragments called dextrins (dextrinization)
457
Q

What do starch granules do in cold water?

A

form a suspension; they DO NOT dissolve

458
Q

What happens when moist heat is applies to starch?

A

when heated, molecules swell, thicken, become translucent due to gelatinization

459
Q

What happens when starch is not mixed well enough with the cold liquid or is added directly to hot liquids?

A

lumps form which decreases thickening; granules on the outside swell as they take up water; those on the inside remain dry, decreasing thickening

460
Q

How can lumps be prevented when applying moist heat to starches?

A

mix starch with fat, cold liquid or sugar

461
Q

What affects the stability of swollen starch granules in a paste?

A
  • heat
  • acid
  • agitation
462
Q

How are white sauces made?

A
  1. melt fat, add flour
  2. remove from heat, add liquid at 170-180° F; add salt
  3. add an acid when cooking is complete
463
Q

What is a roux?

A

half fat, half flour

464
Q

How can you get a clear, shiny, translucent white sauce?

A

use cornstarch as a thickener

465
Q

What is a grainy and starchy tasting produce due to when cooking a white sauce?

A

uncooked flour

466
Q

what is an example of a thick white sauce?

A

souffle

467
Q

How do you prepare crystalline candies?

A
  1. heat sugar and liquid to dissolve; heat further

2. crystallize under conditions that produce small crystals which have a smooth, creamy feeling

468
Q

How can crystal size be controlled?

A
  • acid (cream of tartar, vinegar)
  • fat (chocolate, milk)
  • protein (milk, egg whites, gelatin)
  • other
469
Q

What are means of controlling crystal size other than acid, fat, and protein?

A
  • dissolve all sugar
  • allow no dust particles to remain on surface during cooling
  • cool until viscous before agitation
  • continuous agitation
470
Q

What are the ingredients of candies?

A

sugar, water, corn syrup or cream of tartar

471
Q

What is the product like when making candies? How does this change during the process? with further beating?

A

viscous, shiny, and smooth at the start of the process; then becomes creamy, dull, and lighter in color; with further beating cools and stiffens rapidly

472
Q

What are the two types of candies?

A

crystalline sugar and non-crystalline suga

473
Q

What is crystalline sugar?

A

has a fixed orderly pattern of molecules or atoms

474
Q

What is an example of large crystalline crystals?

A

rock candy

475
Q

What is an example of small crystalline crystals?

A

fondant or fudge

476
Q

Why is fudge creamier than other crystalline candies?

A

it has more substance that interfere with crystallization

477
Q

Describe non-crystalline candies.

A

amorphous, glasslike

478
Q

How is crystallization prevented in non-crystalline sugar candies?

A

by adding interfering substances (fat, milk) or by increasing the concentration of sugar

479
Q

What can be added to retard crystallization thus increasing viscosity and chewiness?

A

corn syrup

480
Q

give examples of the following non-crystalline candies:

a. hard candies
b. brittles
c. chewy candy
d. gummy candy

A

a. hard candies: sourballs, butterscotch
b. brittles: peanut brittle
c. chewy candy: taffy, caramel
d. gummy candy: marshmallows, jellies, gumdrops

481
Q

What is overrun?

A

the increase in volume from freezing and whipping

482
Q

How is overrun determined?

A

by weight; shouldx be 70-80%

483
Q

Overrun in ice cream should be ___%

A

70-80%

484
Q

What makes ice cream smooth and how?

A

homogenization; makes it easier to beat in air during freezing

485
Q

What is essential to keep ice crystals small and to incorporate air when making ice cream?

A

agitation

486
Q

Why is agitation essential when making ice cream?

A

it keep ice crystals small and incorporates air

487
Q

when making ice cream, what type of water should you hydrate gelatin in?

A

cold water, then heat

488
Q

when making ice cream ___ interferes with crystal formation, making crystal small and smooth

A

fat

489
Q

What is the product if not enough fat is added when making ice cream?

A

a grainy ice cream with large crystals

490
Q

If your ice cream is grainy, how can you produce a smoother ice cream?

A

increase the fat (use whipping cream v half and half or heavy cream instead of light cream)

491
Q

Aside from fat, what are other things that interfere with crystallization when making ice cream?

A

egg, gelatin, nonfat milk solids also interfere with crystal formation

492
Q

what is mellorine?

A

imitation ice cream; butterfat is replaced by hydrogenated vegetable oil

493
Q

what is the nutritive value of gelatin?

A

4 calories per gram; it is an incomplete protein

494
Q

why is gelatin considered an incomplete protein?

A

no tryptophan, low in methionine and lysine

495
Q

what are properties and uses for gelatin?

A
  • changes liquid into an elastic solid
  • acts as a foaming agent (ex marshmallows)
  • keeps sugar and ice crystals small in candy and ice cream
496
Q

how does gelatin keep sugar and ice crystals small in candy and ice cream?

A

interferes with the union of small crystals to make larger ones

497
Q

describe the process of gel formation

A

1 T gelatin will gel 1 pint liquid; mix with cold water to soften; add hot water to disperse

498
Q

1 T gelatin will gel how much liquid?

A

1 pint

499
Q

what adjustments should be made when making a large gelatin mold, when gel is standing at room temperature for a long time, when acid content is high, or when making a whip?

A

increase gelatin or decrease liquid

500
Q

when making a gel when should you increase the gelatin or decrease the liquid?

A
  • when making a large gelatin mold
  • when gel is standing at room temperature for a long time
  • when acid content is high
  • when making a whip
501
Q

what is bromelin?

A

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

502
Q

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

A

bromelin

503
Q

where is bromelin found?

A

in fresh or frozen pineapple

504
Q

brew coffee at ___°F for the best flavor

A

185-203°F

505
Q

What happens when coffee is brewed above 185-203°F?

A

tannin is extracted and coffee is bitter

506
Q

what is a percolator?

A

single container, covered basket with stem, gives stronger and bitter coffee; water is hotter and repeatedly passes through the grounds

507
Q

What is a dripolator?

A

three separate compartments; add boiling water to top and let drip through; brief contact with the grounds; free of bitterness

508
Q

what does vacuum brewed mean?

A

higher temps than recommended

509
Q

What does the process of making decaffeinated coffee use?

A

methylene chloride

510
Q

who regulates the composition of food?

A

national nutrient data bank, usda

511
Q

who controls food additives?

A

FDA

512
Q

list additives that are emulsifiers

A
  • monoglycerides
  • diglycerides
  • lecithin
  • disodium phosphate
513
Q

What is the function of the additive glycerol monostearate?

A

humectant (retains moisture) and increases the firmness of foods

514
Q

what is a humectant

A

it retains moisture

515
Q

list additives that are stabilizers

A
  • carrageenan
  • pectin
  • cellulose
  • gelatin
  • vegetable proteins
516
Q

what is the function of the additive sodium stearate?

A

anti-caking agent

517
Q

what is the function of nitrates as an additive?

A

fixes color, inhibits the spores of clostridium botulinum

518
Q

what is the function of the additive proprionate?

A

preservative; mold inhibitor

519
Q

what is the purpose of the additive ascorbic acid?

A

enhanced appearance by preventing browning

520
Q

what are functional foods?

A

foods that provide more benefits than the basic nutritional benefits

521
Q

what is meant by convention functional foods?

A

they are not modified through enrichment, fortification, or enhancement

522
Q

what are examples of conventional functional foods?

A
  • grape juice and red wine has resveratrol which reduces platelet aggregation
  • omega 3 fatty acids in faty fish reduce TG levels
  • tomatoes have lycopene which may reduce prostate cancer risk
523
Q

what is meant by modified functional foods?

A

they are altered through enrichment, fortification, or enhancement

524
Q

what are examples of modified functional foods?

A
  • fermented dairy products have probiotics which support GI health
  • fortified margarines contain plant sterols and stanol esters which reduce total and LDL cholesterol
  • calcium fortified orange juice, iodized salt, folate-enriched breads
525
Q

what is an example of a medical functional food

A

PKU formulas free of phenylalanine

526
Q

what is an example of a functional food for special dietary use

A

gluten-free, weight loss foods

527
Q

what are phytochemicals?

A

biologically active, naturally occurring chemical compounds in plant foods, act as natural defense for the plant

528
Q

what are some sources of phytochemicals?

A

fruits, vegetables, legumes, whole grains, nuts, seeds, herbs, spices

529
Q

what are possible benefits of phytochemicals?

A
  • prevention or treatment of chronic diseases like cancer or heart disease
  • may detoxify drugs, toxins, carcinogens, mutagens
  • may act as blocking agents, preventing active carcinogen from reaching target tissue-may reduce risk of CHD by protecting LDL cholesterol from oxidation, reducing synthesis or absorption of cholesterol
530
Q

What are examples of phytochemicals?

A
  1. thiols - cruciferous vegetables (sulfur) - detoxification of carcinogens
  2. soy foods - isoflavones - lower elevated cholesterol
531
Q

what are some general categories of phytochemicals?

A

terpenes, carotenoids, lycopene, limonoids, phenols, flavonoids, isoflavones, phytoestrogens, thiols, indols, lignans

532
Q

what is food synergy?

A

the additive influence of foods and constituents which, when eaten, have a bneficial effect on health

Inman Domain 1 (4 decks)

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