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Biochemistry > Food Science: Starch, Sugar, Water, Food Prep Basics > Flashcards

Food Science: Starch, Sugar, Water, Food Prep Basics Flashcards

1
Q
  1. Making food edible
  2. Increasing palatability
  3. Destroy Pathogens
  4. Increase digestibility
  5. Increase Nutritive value
  6. Improve shelf life
  7. Improve texture, flavor and color
    are all
A

effects of cooking

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2
Q

What types of food contain pathogens?

A

meat, fish, poultry

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3
Q

What is a relative measure of hotness or coldness

A

Temperature

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4
Q

What is a measure of the average kinetic energy of the molecule that compose it?

A

temperature

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5
Q

What is the temperature scale for fahranheit?

A

32-212*F (range 180)

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6
Q

What is the temperature scale for celcius

A

0-100*C

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7
Q

What is the temperature scale for Kelvin?

A

0-373 (C +273)

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8
Q

KNOW CONVERSIONS

A

k

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9
Q

At what temp does water boil in F?

A

212

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10
Q

What is body temp in F?

A

98.6

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11
Q

What temp does water freeze in F?

A

32

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12
Q

What is absolute zero in F

A

-459.67

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13
Q

Energy front he source is absorbed by food and translated to us by the way of _____-

A

temperature

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14
Q

What are the three ways of transferring energy?

A

radiation
conduction
convection

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15
Q

What is the transfer of heat through a smooth, ceramic surface by a coiled electrical apparatus buried underneath?

A

Induction

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16
Q

What are two cooking sources for radiation?

A

Broiler & Grill

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17
Q

What is a direct transfer of heat energy from its source to the surface of the food?

A

Radiation

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18
Q

When rays reach food surface, energy is absorbed and produces heat by increasing molecule

A

vibration

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19
Q

True or False:

Radiant waves or rays can only heat the surface of food?

A

True

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20
Q

What is the transfer of energy tom one molecule to the adjacent molecule in a continuous and progressive fashion so that heat can pass from its source, through a pan, and ultimately throughout the food being cooked?

A

Conduction

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21
Q

What is the coldest point in conduction?

A

The center

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22
Q

What is the transfer of heat by the circulation of currents of hot air/liquid resulting tom the change in density when heated?

A

Convection

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23
Q

In convection, heated material has ___________density

A

reduced/lower

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24
Q

True or False: In Convection, as the less dense, hot substance rises, it pushes aside the denser, cooler material and sink to the bottom

A

True

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25
Q

At what state are water molecules lined up closely together?

A

Solid (ICE)

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26
Q

At what state are water molecules moving away from each other but do not escape?

A

Liquid (WATER)

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27
Q

At what state are water molecules moving so far apart that they escape into the air?

A

Gas (STEAM)

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28
Q

at what state does water have the lowest energy?

A

Solid (ICE)

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29
Q

At what state does water have medium energy?

A

Liquid (Water)

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30
Q

At what state does water have highest energy?

A

Gas (steam)

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31
Q

As water cools, energy is _____

A

released

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32
Q

As energy is removed, molecules move slower and slower, until at ____ organized bonding pattern between molecules begin to appear

A

4*C

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33
Q

What is thhe amount of energy released/absorbed during a change of state without a change in temperature

A

Latent heat

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34
Q

What are the two types of latent heat?

A
  1. heat of fusion

2. heat of vaporization

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35
Q

What is the heat/energy released in the conversion of water into ice (80cal/g of water)?

A

Heat of fusion

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36
Q

What is the heat/energy absorbed when in the conversion of water into steam (540 cal/g of water)?

A

Heat of vaporization

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37
Q

What is the transfer of heat/energy in the conversion of steam to water

A

Latent Heat of Condensation

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38
Q

What is the pressure exerted as molecules attempt to be in the gaseous rather than the liquid state?

A

Vapor pressure

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39
Q

Vapor Pressure

A

Pvap

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40
Q

With the increase in temp, molecules move more rapidly, this increasing the tendency of molecules to escape front he liquid and becoming ____

A

vapor

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41
Q

^ temp >

A

^Pvap

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42
Q

Liquid boils when Pvap just exceeds

A

Patm

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43
Q

Patm is 76cmHg or

A

101.325 kPa

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44
Q

At standard atmospheric pressure, water freezes at ___C and boils at _____C

A

0*C

100*C

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45
Q

Solute reduces

A

Pvap

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46
Q

What are two soluble substances

A

sugar and salt

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47
Q

Because of solutes, there is a freezing point _____

A

depression (ice cream)

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48
Q

Because of solutes, there is a boiling point ______

A

elevation (candy making)

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49
Q

When solute is involved, it reduces Pvap, and will have to boil at much higher ten to exceed Patm and escape. Also works the same for freezing must be

A

j

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50
Q

What else influences boiling point?

A

altitude

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51
Q

Lower Patm in the higher altitude will result in

A

lower boiling point

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52
Q

Per 500 ft rise,

A

Tboil drops 1*F

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53
Q

Per 960 ft rise, Tboil drops

A

1*C

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54
Q

Vaccum pan =

A

lower Patm

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55
Q

Patm is lowered, thus booing point is

A

lowered

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56
Q

Pressure cooker = higher, therefore tight fitting lid traps steam, pressure builds raising temp well about 100*C, increasing the

A

boiling point

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57
Q

heat cooks food, therefor the ^ altitudes makes for

A

longer cooking time

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58
Q

What are the two types of water in foods?

A

Free water and bound water

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59
Q

What type of water is able to dissolve and dilute substances?

A

Free water

60
Q

What type of water is bound to other substances and lack of/limtited flow proportions and solvent capability?

A

bound water

61
Q

Bacteria grows best w/ _______ _____. Enzymes grow best w/ free water, making product perish easily.

A

free water

62
Q

example of food products with free water?

A

fruit

63
Q

Bacteria and enzymes cannot freely use ___ _____, therefore products last longer

A

bound water

64
Q

example of food products with bound water?

A

bread

65
Q

What is a ratio that won’t go past 1?

A

Water activity (aw)

66
Q

What is a measure of water availability?

A

aw

67
Q

non-volatile substances lowers

A

water activity

68
Q

Water availiabity determines

A

perishability

69
Q

^ bound water > V aw > V perishability > ^Shelf life

A

k

70
Q

Perishibility of 2 foods with same _______ may differ due to different aw

A

% moisture

71
Q

What are three methods to reduce aw?

A

Dehydration
Freezing
Sugar/salt

72
Q
  1. Dehydration eliminates ____ ____
  2. Freezing makes _____ ______
  3. Sugar/salt increases _______ ___ _____
A
  1. free water
  2. H20 immoble
  3. bounding of H20
73
Q

Who needs the most water? Bacteria Molds or Yeasts?

A

Bacteria, then yeasts, then molds

74
Q

mole solutes,

A

^ osmotic pressure

75
Q

What causes water to be drawn to solutes, which has higher osmotic pressure?

A

osmosis

76
Q

What are dispersions in which ions or molecules no larger than one millimicron are dissolved in a liquid (usually water)?

A

True solutions

77
Q

What are two types of solutions?

A

solute and solvent

78
Q

What is a substance dissolved in a liquid to form a true solutions? (sugar)

A

Solute

79
Q

What is a liquid in which the solute is dissolved to form a true solution (water)

A

Solvent

80
Q

What type of solution is capable of dissolving additional solute at the temperature of the solution?

A

unsaturated solution

81
Q

What type of solution containing as much solute in solution as possible to dissolve at that temp?

A

saturated solution

82
Q

What type of solution containing more solute that theoretically can be dissolved at that temp, a station created by cooling a heated saturated solution carefully?

A

supersaturated solution

83
Q

What is unlike solutions and not all particles dissolve homogeneously?

A

Colloidal dispersion (proteins, starches, fat)

84
Q

What is the medium surrounding all parts of dispersed phase?

A

COntinuous phase

85
Q

What phase distributed in discountinous fashion throughout the entire colloidal system?

A

Discontinuous (dispersed phase)

86
Q

The dispersed phase typically is the less amount mixed

A

in food ratio

87
Q

What is an example of an emulsion?

A

salad dressing

88
Q

What is an example of an oil in water emulsion?

A

mayonnaise

89
Q

What is an example of an water in oil emulsion?

A

butter

90
Q

What is an example of an sol?

A

gravy

91
Q

What is an example of an gel?

A

baked custard

92
Q

What is an example of an foam?

A

egg white foam

93
Q

What is an example of an suspensoid?

A

whipped gelatin

94
Q

What are the four types of sugar?

A
  1. Monosaccharides
  2. Disaccharides
  3. Oligosaccharides
  4. Polysaccharides
95
Q

Glucose, fructose, and galactose belong to

A

monosaccharides

96
Q

maltose, sucrose, lactose belong to

A

disaccharides

97
Q

raffinose and stachyose belong to

A

oligosaccharides

98
Q

galactose, glucose, and fructose belong to

A

raffinose

99
Q

raffinose and galactose belong to

A

stachyose

100
Q

digestible starch and indigestible fiber belong to

A

polysaccharides

101
Q

monosaccharides and disaccharides are

A

simple sugars

102
Q

polysaccharides, such as digestible starches and indigestible cellulose are

A

complex carbohydrates

103
Q
  1. sweetness
  2. sollubility
  3. crystalization
  4. browning reactions
  5. hygroscopicity
  6. texture
  7. fermentation
  8. preservation
    are functions of
A

sugar

104
Q

what if the reference sugar?

A

sucrose because its table sugar

105
Q

sweetness determinants include

A

type of sugar

and concentration

106
Q

v temperature of food/drinks >

A

^ perceived sweetness

107
Q

How many grams of sugar will dissolve in 100 ml of water is

A

solubility

108
Q

what sugar is gritty refrozen ice cream

A

lactose

109
Q

Most soluble in water : greatest to least

A

Fructose, sucrose, glucose, maltose, lactose

110
Q

solubility… ^ temp, ^ amount

A

can dissolve

111
Q

solubility…^ concentration, ^

A

Tboil

112
Q

what % sucrose solution is a saturated solution

A

66.6%

113
Q

what % sucrose solution is a super saturated solution?

A

> 66.6%

114
Q

browning aka

A

non-enzymatic

115
Q

What are two types of browning?

A
  1. caramelization

2. maillard reaction

116
Q

dry heat + sugar =

A

caramelization

117
Q

caramelization decreases

A

perceived/actual sweetness

118
Q

Sucrose > clear liquid (320*F) >

A

brown liquid (338*F)

119
Q

reducing sugar + amino acids =

A

maillard reaction

120
Q

what environment is needed for a mallard reaction

A

heat, alkaline, moisture

121
Q

What is absorption of moist when sugar is caked/lumpy?

A

hygroscopicity

122
Q

What is the most hygroscopic?

A

fructose

123
Q

what carries mouthfeel?

A

texture

124
Q

what food source of microorganism?

A

fermentation

125
Q

what is 60-65% sugar?

A

Preservation

126
Q

To be labeled HFCS what % of fructose must there be? (50% glucose)

A

40%

127
Q

what is 75% sugar, 25% water?

A

corn syrup

128
Q

what is stored in plants as seeds, roots, and tubers?

A

starch

129
Q

what are the sources of starch?

A
  1. cereal grains
  2. Legumes
  3. Root/tubers
130
Q

corn, wheat, rice, grain sorghum, and oats are

A

cereal grains

131
Q

potato, sweet potato, arrowroot, cassava, and sago are

A

root/tubers

132
Q

what is Linear, a 1,4 and is cloudy and mostly cereal starches?

A

amylose

133
Q

What has a high viscosity, translucent mostly root starches and has a 1, 4 and a1,6 at branch

A

amylopectin

134
Q

If recipe calls for corn starch and you only have tapioca, do you use less, more or the same?

A

Less

135
Q

What is heat without moisture?

A

dextrinization

136
Q

What is hydrolytic breakdown of starch effected by intense dry heat and producing dextrine (short units of glucose)

A

dextrinization

137
Q

what is heat with moisture

A

gelatinization

138
Q

what is swelling of starch granules and migration of some amylose into the cooking water when starch is heated in water as a thickiner

A

gelatinization

139
Q

The process in which starch becomes soluble, binds water and forms gel is

A

gelatinization

140
Q

During gelatinization, heat energy breaks H bonds, then results in water entry and leaching of

A

amylose

141
Q
  1. source of starch
  2. heating time and temperature
  3. agitation or stirring
    all effect
A

viscosity

142
Q

what is further leaching of amylose from the granule and implosion of granule with a complete loss of granular structure and lowers viscosity

A

pasting

143
Q

Adding heat to a gelatinized starch, will give you

A

pasting

144
Q

cooling a gelatinized starch will give you

A

gelation and retrogradation

145
Q

a pH of wat lowers viscosity?

A

below 4

Biochemistry (10 decks)

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