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RD Help > Food Science and Nutrition Composition > Flashcards

Food Science and Nutrition Composition Flashcards

Rd exam

1
Q

What vitamins are found in F/V?

A

Vitamin A, B, C

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2
Q

Crispness of Vegetables (state of turgor) is due to what?

A

osmatic pressure of water-filled vacuoles

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3
Q

As F/V age, what increases?

A

hemicellulose and lignin

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4
Q

What is the limiting PRO in soybean?

A

methionine

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5
Q

What is the PRO concentrates in soybean?

A

> 70% PRO; >90% PRO isolates

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6
Q

Soybeans are used in what?

A

Textured Protein Products (TVP)

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7
Q

What accelerates the ripening process of fruit during storage?

A

Ethylene Gas

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8
Q

What is the fruit ripening process?

A

Protopectic–> pectin (ripen fruit) –> pectiv acid (overripened fruit)

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9
Q

Which F/V best ripen at room temperature?

A

Avocadoes, Bananas, Tomatoes, Pears

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10
Q

When an apple is stored in a controlled atmosphere (reduced oxygen), will the apple aging be increased or delayed?

A

Delayed

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11
Q

What F/V should be washed just before serving?

A

Berries and Mushrooms

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12
Q

Fruit with low vitamin C darken when cut because of what?

A

Enzymatic Actions

Prevented by acids

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13
Q

How do you prevent fruit from darken when cut?

A
  1. dipping the fruit in citrus juice
  2. adding sugar before freezing
  3. Heat to boil
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14
Q

What happens when F/V are cooked?

A

softens cellulose

cooks starch

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15
Q

What is the green pigment of F/V called? Is it soluble or insoluble in water?

A

Chlorophyll

insoluble in water

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16
Q

When green pigment is cooked in an acid (vinegar), this is called what? What color will appear?

A

Phenphytin

Olive Green

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17
Q

When green pigment is cooked in an alkaline (baking soda), what is this called? What color appears? What happens to the food item?

A

Chlorophyllin
Bright green
mushy, hemicellulose broken down

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18
Q

What is yellow/orange pigment color called?

A

Carotenoids

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19
Q

Are Carotenoids soluble or insoluble in water?

A

Insoluble in water

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20
Q

What happens when acid is added to a Carotenoids?What happens when alkaline is added?

A

Has little to no affect for both acid and alkaline

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21
Q

What is lyopenes?

A

Red pigment found in tomatoes and watermelons

Antioxidant

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22
Q

What are Flavinoids?

Are the soluble or insoluble in water?

A

Anthocyanins- red, blue, purple
Anthoxanthins or Flavones- white
Soluble in water

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23
Q

Anthocyanins when acid is added, what happened?

A

turns bright red

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24
Q

Anthocyanins when alkaline is added, what happened?

A

turns blue

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25
Q

Anthoxanthins or Flavones when acid is added

Anthoxanthins or Flavones when akaline is added

A 
colorless
turns yellow (onion cooked in almunmin pan)
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26
Q

What is glutaminic acid found in? What form is it used in?

A

Young vegetables

Used in forms of MSG salt

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27
Q

Sulfur is found in what vegetables?

A

cabbage and onions

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28
Q

What is the tip when cooking bussel sprouts?

A

best flavor, cook uncovered with little waste.

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29
Q

The flavor of fruit is due to?

A

acid, sugar, aromatic compounds

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30
Q

What is tannis?

A

Unripen fruit (banana), unpleasant taste

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31
Q

What is Grade A of F/V
What is Grade B of F/V
What is Grade C of F/V

A

A- desserts, salads (fancy)
B- processed (choice)
C- pudding, pies (standard)

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32
Q

How do potatoes get green color in skin?

A

Due to Chlorophyll because the potato is exposed to light during storage

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33
Q

What happens with old potatoes?

what natural toxicant can be included?

A

They are sweeter when cooked, darker in color due to Mallard Reaction, and have a softer texture (mushy)
Solarine

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34
Q

What are F/V graded by?

A

USDA

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35
Q

Cooking F/V: Boil

A

small amount of water with salt

cook with lid less not told to

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36
Q

Cooking F/V: Stream

A

perforated container, cooked over boiling water

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37
Q

Cooking F/V: Stir Fy

A

use tender vegetables, high in moisture, dont drain

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38
Q

Cooking F/V: Frozen

A

short time cooking because of blanching (soaking in boiling water)
Freezing makes vegetables tender

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39
Q

10 can

A

6/case; 13 cups; 6 lbs, 3 oz, serves 20-25 ppl

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40
Q

What is chalazae?

A

what anchors the yolk in an egg; holds yolk in center of egg

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41
Q

What vitamins are found in egg?

A

Vitamin A, D, and Riboflavin

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42
Q

With yolk, the more concentrated in white

A

The more PRO by weight

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43
Q

Grading of eggs are determined by?

A

candling- holding a bright light to the egg to see the content of the egg. placement of the white and yolk

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44
Q

How long can Grade A eggs be stored in the refrigerator to maintain freshness?

A

up to 6 months

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45
Q

How will a fresh egg appear in cold water? How does shell look?

A

Sinks to the bottom of cold water, has dull, tough shell

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46
Q

When an egg in coagulates,

A

it sets a custard

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47
Q

What is synersis (weeping)?

A

when liquid is released from a coagulated product.

This occurs when egg is cooked at a too high temp, too low temp, cooked for too long and forms a tough, watery product

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48
Q

Leavening: What happens when an acid is added to an egg?

A

acid stiffens the egg white form by tenderizing the PRO and allowing it to extend easily

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49
Q

What do egg whites do at room temp.?

A

They whip more quickly and yield a large volume due to lower surface tension.

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50
Q

What does sugar do to egg form?

A

It stabilizes the form.

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51
Q

What is emulisifcation?

A

When PRO in the egg forms a thin film around droplets of oil

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52
Q

Emulsifying: What is yolk?

A

A naturally occurring oil in water emulsion.

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53
Q

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

A

Because egg yolks have more PRO

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54
Q

What does lecithin help yolk to do?

A

It helps yolk act as an emulsifier

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55
Q

Lipoproteins stabilize emuluization by?

A

interacting at the surface of the oil droplets to form a layer.

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56
Q

Mayonnaise is a food emulzier because?

A

it is stabilized by egg yolk

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57
Q

Water preparation of an egg is what?

A

Poaching and Coddling.

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58
Q

What does salt and vinegar do to an egg?

A

improves the shape by hastening (speeding up) coagulation.

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59
Q

Surface of an egg turns green when?

A

The egg is overcooked, when the yolk cools too slowly. and this is due to ferrous sulfide

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60
Q

What is ferrous sulfide?

A

combination of iron from yolk and sulfur from whole egg

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61
Q

How can an egg be cooked?

A

Dry Heat, Custard, Water preparation

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62
Q

Dry Heat: What happens when the egg is undercooked and overcooked?

A

Overcooked- egg is tough

Undercooked- excessive shrinkage when removed from the oven

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63
Q

Custard: When there is a large % sag

A

more tender the gel will be.

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64
Q

When a custard is overcooked?

A

custard will not sag, will crack open with pressure

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65
Q

Egg Substitutes

A

Lower in calories, fat, and cholesterol

Higher in sodium

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66
Q

What happens when egg substitutes are used in cooking?

A

The flavor and color of the food items will be different

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67
Q

When eggs are stored in the refrigerator for too long, what happens?

A 
appearance and usage deteriorates
lose of carbon dioxide, egg becomes from alkanoic
lose water
white becomes watery
yolk flattens
odors can be absorbed
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68
Q

What structural parts make up meat?

A

collagen and elastin

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69
Q

what is collagen

A

structural part of the tendon that surrounds the muscle.

70
Q

What happens when collagen is heated?

A

hydrolyzed to gelatin, becomes tender (soft)

71
Q

What is elastin? what happens when heat is added?

A

Found in ligament, cartilage
resistant to heat, no change when cooked
Yellow color

72
Q

What is finish?

A

amount of fat around the carcass

73
Q

What determines the cut of the meat?

A

Shape of the bone

74
Q

Protein content in meat?

A

16-23%

75
Q

What vitamins and minerals are found in meat?

A

thiamin, niacin, riboflavin, iron, cooper, trace mineral

76
Q

Pork is a good source of what?

A

thiamin

77
Q

What is the difference between fish and meat?

A

Fish: lower calories, more moisture, less fat, high PRO

78
Q

What fish are high in Ca+

A

Fish with bones, oysters, shrimp

79
Q

What happens when TVP is added to ground meat?

A

yields more servings, lower cost

80
Q

What is myoglobin?

A

contributor or meat color

81
Q

What is the myoglobin process

A

myoglobin + oxygen = red-brown-green

green- further myoglobin reaction

82
Q

When meat ages,

A

tenderness is increased

Change in PRO due to enzymes that increase water-holding capability

83
Q

what does acid and salt do to meat?

A

increase tenderness by increasing the water-holding capability

84
Q

What is sous vide? What is it used for?

A

vacuum-packed meat
anaerobic
extends storage life of meat

85
Q

What is MAP

A

Modified Atmosphere Packing

air is removed and replaced by carbon dioxide or nitrogen

86
Q

Is inspection of meat mandantory?

A

yes

87
Q

Who grades meat? When is this done?

A

USDA, at slaughtering

88
Q

What is the Wholesome Meat Act

A

Act that assures consumers that meat was healthy when slaughter and meat is fine for human consumption

89
Q

What are grades of meat?

A

Prime, Choice, Select, Standard (PCSS)

90
Q

Prime cuts have what?

A

more marbling

91
Q

Standard cuts have what?

A

less marbling

92
Q

How is the cooking method determined for meat?

A

By the cut of the meat

93
Q

Most tender meat
Medium tender
Less tender meat

A

less muscles used (lion, backbone)
meat is at the shoulder (chuck)
more muscles used (flank, brisket)

94
Q

What temperature do you roast meat?

A

325 F

95
Q

When meat is cooked at high temperatures, what happens?

A

meat shrinks, meat is tougher

96
Q

slow cooked roast does what

A

yield less waste

97
Q

When do you insert a thermometer in meat?

A

Before cooking

98
Q

What temperature should ground beef, ground veal, ground lamb be cooked at?

A

160 F

99
Q

What temperature should beef, pork, veal, lamb, roast, fish be cooked at?

A

145 F

100
Q

What temperature should chicken, turkey, poultry be cooked at?

A

165 F

101
Q

What happens when meat is cooked?

A

Protein is coagulated

Collagen is hydrolyzed to gelatin (softens up)

102
Q

Tough meats need to be cooked well done because?

A

They have more collagen which needs more time to be soften up

103
Q

Why does meat surface turn brown? What is the process of internal color change or meat?

A

Due to pigment breakdown

Heat changes internal color for red-pink-brown-gray

104
Q

Cured meat is pink due to

A

nitrates

this prevents bolisium

105
Q

What are cooking methods for meat:

A

Dry Heat and Moist Heat

106
Q

What are examples of dry heat?

A

Frying, Broiling, Roasting

107
Q

What are examples of moist heat?

A

braising, simmer, steam, stewing

108
Q

Frying

A

> 400 F, high smoke point is desired property of fat

109
Q

How does carry-over cooking occur when roasting meat?

A

When meat is removed from the oven, carry-over cooking occurs and the internal temperature of the meat increases (15-25 F)

110
Q

When do you use dry heat?

A

For tender cuts of meat

111
Q

When do you use moist heat?

A

For less tender cuts or meat, more tough meats meats with more connective tissues

112
Q

What does proteolytic enzyme do? What is an example?

A

Tenderizes meat

Ex: Papaya and Salt

113
Q

Fish can be cooked using

A

dry heat or moist heat

114
Q

Fresh fish should look like what?

A

bright red gills, bright shiny skin

115
Q

What PRO are milk made up of?

A

Casin and Whey

116
Q

What is Casin?

What is Whey?

A

Casin- 80% of milk, precipitates with an acid, forms soft curb
Whey- liquid that drains form curd of clotted milk

117
Q

How is cultured buttermilk made up of?

A

Skim milk or part skim milk + lactic acid

118
Q

When you are using buttermilk instead of regular milk in a recipe, what should you do?

A

increase baking soda

119
Q

Sweet acidophilus milk has what?

A

less lactose (make up of skim milk + acidophilus bacteria)

120
Q

What happens when you cook milk?

A

Whey PRO precipates out of the bottom of the pan or surface of milk

121
Q

Acid precipitates what?

A

casin in milk

122
Q

Butter is made up of?

Margarine is made up of?

A

Butter- 80% milk fat

Margarine- 80% animal fat or vegetable oil

123
Q

When butter is overcooked, what happens?

A

It becomes rancid, takes up oxygen and releases oxygen

124
Q

Creams with the most fat include:

A

Heavy or thick- > 36%
Medium 30-36%
Whipping Cream- 35%

125
Q

Cheese is made of ?

A

warm milk + lactic acid bacteria

126
Q

When rennet is added to cheese,

A

Casein coagulates, forms curd

separate curd from the whey (liquid)

127
Q

Why is processed cheese better to cook with?

A

because it has an emulsifier added (called disodium phosphate)

128
Q

How do you want to cook cheese products?

A

short amount of time at a moderate temperature

129
Q

Quick-cooking cereal contains what?

A

disodium phosphate, makes cereal alkaline which allows the particles to swell and cook faster

130
Q

What two food items have disodium phoshate added?

A

Processed Cheese and Quick Cereals

131
Q

What is graham/whole wheat flour?

A

entire grain

132
Q

Bread flour content

A

strong gluten

more PRO of flour (11.8%)

133
Q

All-purpose flour content

A

blend of soft and hard wheat, less gluten

134
Q

Cake flour content

A

least and weaken gluten

less PRO in flour (7.5%)

135
Q

What is the difference between bread flour and cake flour?

A

Bread flour has MORE PRO in flour, LESS starch

Cake flour has LESS PRO in flour, MORE starch

136
Q

What is flour enriched with?

A

Thiamin, Niacin, Riboflavin, Iron, Folic Acid

137
Q

What does self-raising flour consist of?

A

salt, flour, baking power

138
Q

Why is durum wheat used to make pasta?

A

high in gluten, which allows the product to be flexible after cooking

139
Q

What are the cookery rules when cooking rice?

A

used the amount of water that will be absorbed during cooking
vitamins are lost when you cook rice in large amounts of water or when the water is drained out

140
Q

What are the main factors of baking?

A

Flour, liquid, leavening agent, salt, egg, fat, sugar

141
Q

What are the properties of flour when baking?

A

gluten from flour gives elastic properties to baking goods.

made from gliadin and glutenin through the process of hydration and mixing

142
Q

How is flour strength determined by?

A

capability to retain leavening which depends on the gluten quality
Bread flour is strong b/c more PRO
Cake flour is weak b/c less PRO

143
Q

What happens when bran is added to flour? How do you compensate?

A

Bran + Flour= decrease the volume of the product

increase liquid and flour to compensate

144
Q

What does liquid do when baking?

A

it hydrates gluten
starts the action of chemical leavening agents
dissolves salt and water
gelatinizes starch

145
Q

What are the properties of leavening agents when baking?

A

to create steam, air, and carbon dioxide

146
Q

Baking Powder is a mixture of what?

A

baking soda + dry acid + cornstarch

147
Q

What happens when baking power becomes old?

A

becomes more alkaline, causes baked good to loss thiamin

148
Q

What does salt do in baking

A

adds flavor, keeps yeast from sticking

149
Q

What does an egg do in baking

A

stabilizes product
retains leavening agent
distributes shorten by emulsification
adds flavor and color

150
Q

What does fat do in baking

A

coagulating gluten particles

adds tenderness

151
Q

What does sugar do in baking

A 
tenderizes product (hygroscopic)
soften gluten and prevents gluten development by absorbing the water that gluten would need for development
152
Q

What happens when you use too much sugar when baking

A

coarse cells, thick walls, shiny crust, crumbly product

153
Q

The basic ingredients of quick bread are:

A

egg and flour

154
Q

When you overmix a batter, what happens?

A

loss carbon dioxide
overdevelopment of gluten
tunneling from the top to bottom
tough, heavy product

155
Q

Rich cake consist of

A

increase egg, fat, sugar

156
Q

Too much sugar in cake

A

more time needed to cook so gluten is coagulated
volume of the cake increases
gluten become weaken and snaps
cake falls in the center

157
Q

Cake: what happens when you have a yellow cake as an end result

A

caused by alkinane batter (too much baking soda added)

158
Q

When a cake falls, what is this caused by?

A

too much sugar, fat, baking soda,
over temperature too low
inadequate mixing

159
Q

Pasty consist of what 4 ingredients

A

liquid, fat, salt, flour

160
Q

When substituting butter for lard, what should you do?

A

use more butter

lard= 100% fat butter= 80% fat

161
Q

How do you achieve a tender crust?

A

using oils, soft fats, or fat cuts that are cut into small pieces

162
Q

Flaky crust is achieved by?

A

the fat in coarse particles
fat melts
forms a hole when steam collects and pushes upward against surface

163
Q

Yeast Dough: continuous bread making method

A

used in commercial baking

164
Q

Yeast Dough: straight dough method

A

used to make bread

165
Q

What is proofing time?

A

final rising of the dough

use strong flour, high PRO (bread flour) for sponge method

166
Q

What to do when baking in high altitudes

A

decrease amount of baking power, increase amount of liquid

167
Q

Starch is made up of:

A

amylose and amylopectin molecules

168
Q

Starch: amylose does what

A

responsible for gelatin in cooked, cooled pastes

169
Q

What are thickening agents

A

potato (high)- waxy corn-waxy rice-waxy sorghum-tapioca, wheat

170
Q

Pastry and Cake Flour will thicken more when thickening agent is added because

A

they contain more starch, less gluten

171
Q

Gelatinization

A

swelling that occurs when starch is heated in water close to the boiling point

172
Q

What has sugar and water do during gelatinization?

A

they compete with one another

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