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Food Science > Food Science and Properties > Flashcards

Food Science and Properties Flashcards

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1
Q

Suspension

A

particles too large to go in solution and are suspended in solvent

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2
Q

Colloid system

A

mixture with one part dispersed into another

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3
Q

Foam

A

air is dispersed into a liquid

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4
Q

Emulsion

A

liquid dispersed into another liquid with which it is typically incapable of being mixed

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5
Q

Sol

A

solid dispersed into a liquid (gelatin)

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6
Q

Solid foam

A

air dispersed into a solid (meringue, bread, cake, ice cream)

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7
Q

Gel

A

liquid dispersed into a solid (gelatin, jam)

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8
Q

Solid emulsion

A

liquid in solid like butter or margarine…water in oil emulsion asa water droplets scattered un oil

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9
Q

Water freezes at:
Water steams at:

A

0 C, 32 F
110 C, 212 F

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10
Q

Add sugar or salt to ______ freezing point, and to ______ boiling point

A

decrease/lower, and to increase

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11
Q

Bacteria require a water activity of:

A

aW= 0.85-1.0
CANT SURVIVE BELWO 0.50

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12
Q

Chlorophyll

A
  • Green
  • fat-soluble
  • stored in plastids in plant cell cytoplasm
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13
Q

Carotenoids

A
  • yellow to orange-red
  • fat soluble
  • stored in plastids in plant cell cytoplasm
  • heat and pH stable
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14
Q

Flavonoids

A
  • anthocyanin (blue-red, purple)
  • anthoxanthins (colorless, pale yellow)
  • water soluble
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15
Q

chlorophyll turns ____ when exposed to acid

A

Pheophytin (olive green)

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16
Q

Cholorphyll turns ____ when exposed to alkaline

A

chlorophyllin (bright green)

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17
Q

Preserve green color by:

A

cooking uncovered

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18
Q

Anthocyanins turn ____ in acid and ____ in alkaline

A

red in acid, blue in alkaline

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19
Q

plant proteolytic enzymes (enzymes break down proteins):

A

Bromelain and Papain

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20
Q

What is the crispness of vegetables (state of turgor) due to?

A

The osmotic pressure of water-filled vacuoles

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21
Q

What is the limiting amino acid in soybeans?

A

Methionine

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22
Q

Protopectin (large,insoluble) is converted to _______ (ripe fruit) then converted to ________(overripe fruit)

A

Pectin; pectic acid

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23
Q

What accelerates ripening of fruits during storage?

A

Ethylene gas (avocado, naners, melons)

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24
Q

Which fruits ripen best at room temperature?

A

Avocados
Bananas
Pears
Tomatoes

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25
Q

Fruits low in vitamin C from darken rapidly when cut due to enzymatic action. How can this be prevented?

A

) Dip in citrus juice
) Add sugar before freezing
) Heat to boil

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26
Q

Anthoxanthins or flavones (white) are ________ in acid and _______ in alkaline.

A

Colorless; yellow

*Onions turn yellow in aluminum pan

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27
Q

Flavor of fruit is due to…?

A

acids, sugar and aromatic compound

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28
Q

The grade of fruits/vegetables is based on what?

A

Quality, firmness, color, maturity, freedom from defects, uniform size and shape

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29
Q

Canned Fruits & Vegetables

Grade A

A

desserts & salads (Fancy)

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30
Q

Canned Fruits & Vegetables

Grade B

A

Processed (Choice)

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31
Q

Canned Fruits & Vegetables

Grade C

A

Pudding and pies (standard)

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32
Q

Fresh Produce Grades (5)

A

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

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33
Q

Baking at high altitudes:

A
  • decrease leavening agent
  • increase moisture
  • increase protein (flour)
  • decrease tenderizing agent (fat/sugar)
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34
Q

Overmixing:

A

tunnels, peaked tops, pale crust

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35
Q

Undermixing:

A

low volume, fat top, uneven texture

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36
Q

Low acid foods (>4.5) should be canned using:

A

pressure canner. reach 240 to destroy spores
veg, meat, bean, soup

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37
Q

High acid foods (< 4.5) should be canned using:

A

water bath canner
fruit, jam, jelly, salsa

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38
Q

Sugar _____ egg white foams
Sugar _____ starch gels
Sugar _____ in _____ reaction

A
  • stabilizes
  • tenderize
  • for browning in Maillard rxn (sugar and amino acid)
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39
Q

Cereal products contain:

A

germ, bran, endosperm

40
Q

Name the 8 different wheat flours.

A

graham
bread (hard wheat)
all-purpose (blend of hard and soft wheat)
pastry (soft wheat)
cake (soft wheat)
enriched with B vits, iron and folic acid
instant blending
self-rising

41
Q

Place the following flours in order from strongest gluten and most protein to weakest gluten and least protein: all-purpose, cake, pastry, bread.

A

bread (strong gluten, 11.8% PRO)
all-purpose (less gluten, 10.5% PRO)
pastry (weaker gluten, 7.9% PRO)
cake (least and weakest gluten, more starch, 7.5% PRO)

42
Q

Contains gluten:

A

wheat (farina, bulgur, durum, orzo), barley, rye

43
Q

No gluten:

A

amaranth, millet, teff, buckwheat, quinoa, corn, rice, sorghum

44
Q

Pregelatinized starches

A

dont need to be heated in water on per to expand

45
Q

Dextrinization

A

starch broken down into sugars (increased sweetness, decreased thickening)

46
Q

Gelation

A

starches cooked in liquid and starch granules absorb liguid

47
Q

Retrogredation:

A

amylose and amylopectin in cooked gelatinized starch re-from hydrogen bonds causing liquid to gel

48
Q

milk made up of:

A

water, CHO, fat, protein with water making 87% of its composition

49
Q

Milk is :

A

80% casein, 20% whey

50
Q

Homogenization:

A

breaks up milk fat globules into smaller ones permanently dispersed in colloid system

51
Q

Pasteurized:

A

destroys pathogens, inactive bacteria

52
Q

High temperature short-time pasteurization (HTST)

A

heating milk to 161 F fr 14 sec and rapidly cooling milk

53
Q

Ultra pasteurization

A

heats milk to 280 for 2 seconds and extends shelf life

54
Q

Egg white coagulates at:

A

140 F and completely coagulated at 158F

55
Q

Egg yolk coagulates at:
Whole beaten egg coagulates:
Scrambles egg with milk coag:

A

144 F
156 F
180 F

56
Q

Egg coagulation slowed by____ and sped up by_____

A

adding sugar, adding salt/vinegar

57
Q

Whipped egg whites are stabilized with:

A

acid or sugar

58
Q

Tender meats prepared with:

A

dry heat (broiling, roasting, grilling, frying)

59
Q

Older cuts of meat prepared with:

A

moist heat (stewing, braising)

60
Q

Tender meat:

A

near the backbone (short loin, rib, sirloin)

61
Q

Tough meat:

A

lower leg, flank, neck (chuck, brisket, shank)

62
Q

5 factors that influence lipid’s melting point:

A

length of carbon chain, saturation, configuration, crystalline formation, fatty acids

63
Q

Lipids with higher melting points have:

A

More carbons, less to no double bonds, and are trans (cis have lower melting point), beta crystals (beta have higher mp than alpha)

64
Q

hydrogenation:

A

makes fats and oils more solid at room temp by adding hydrogen, breaking double bonds

65
Q

Interesterification

A

alters how fatty acids are arranged on triglycerides making it creamier

66
Q

Winterization

A

oil chilled and fatty acids are crystalized; these are removed. oil remains clear at refri temp

67
Q

Rancidity

A

fats broken down by water, heat, light

68
Q

Fat is:

A

tenderizing ingredient. can also coat gluten resulting in tender crumb

69
Q

Polymerization:

A

fatty acids link together during frying, making oil viscous and prone to foaming

70
Q

Fats and oils smoke point:

A

420 F or higher better for frying

71
Q

Leavening:

A

air, CO2, steam

72
Q

Flour and eggs:
Fat and sugar:

A

structural
tenderizing

73
Q

Conventional mixing method:

A

creams fat with sugar, add eggs, then alternate liquid and flour

74
Q

Quick mixing method

A

adds fat and milk to dry ingredients, mix, add eggs mix again

75
Q

Muffin method

A

mix liquid and dry ingredient separately and combine until dry are moistened

76
Q

Pastry method

A

cuts fat into dry ingredients, then add liquid while mixing

77
Q

Pour batter
Drop batter
Soft dough
Stiff dough

A

1:1 (liquid to flour)
1:2
1:3
1:4

78
Q

Kefir:

A

add bacteria and yeast to milk

79
Q

Spray drying:

A

particles in liquid/slurry, turned to droplets and then powder. (milk powder, instant coffee)

80
Q

Curing

A

large amounts of salt

81
Q

Dehydration

A

removing at least 80% water

82
Q

Tunnel drying:
Freeze drying:

A
  • remove moisture
  • frozen to gas state (skips liquid state)
83
Q

Food additives:

A

must be approved by FDA, direct or indirect
common ones: sugar, salt, corn syrup, dextrose

84
Q

Anti-caking:

A

prevent moisture absorption
silicate. iron ammonium citrate, silicon dioxide, sodium stearate, sorbitol

85
Q

Preservatives:

A

antimicrobals or antioxidants
sodium benzonate, propionates, sulfites, nitrates

86
Q

Emulsifiers

A

lecithin, disodium phosphate

87
Q

Flavor enhancers

A

used to enhance food without adding flavor of its own, added at sub-threshold level
salt acids, MSG, sugars

88
Q

Fortification:
Enrichement:

A
  • adding vit or minerals that present naturally in food or adding back in greater amount
  • replacing vitamins and minerals lost during processing
89
Q

Sequestrants

A

sequester trace minerals to prevent deterioration EDTA (calcium disodium)

90
Q

Conduction

A

direct transfer of heat

91
Q

Convection

A

transfer of heat by air or liquid

92
Q

Induction

A

transfer of heat without contact

93
Q

radiant heat

A

transfer of heat in forms of eaves

94
Q

Maillard reaction

A

between sugar and amino acid and results in browning when heated; creates flavors and colors
browning meat with dry heat, egg or milk wash in pastry

95
Q

Caramelization

A

no amino acid, but does use sugar. Caramelization and maillard are considered non-enzymatic browning

Food Science (1 decks)

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