General Food Questions Flashcards
What does cured mean?
The term “cured” refers to a food preservation process that usually involves:
✅ Aging (letting food sit for weeks or months to develop flavor).
✅ Fermentation (using bacteria or yeast to change food composition).
✅ Salt preservation (drawing out moisture to prevent spoilage).
✅ Smoking (exposing food to smoke for flavor and preservation).
💡 Cured foods tend to be high in tyramine because aging and fermentation allow proteins to break down into monoamines like tyramine.
Examples of Cured/Tyramine-Rich Foods:
Aged cheese (cheddar, blue cheese, parmesan).
Cured meats (salami, pepperoni, prosciutto).
Fermented foods (soy sauce, kimchi, sauerkraut).
Alcohol (red wine, beer, vermouth).
Since MAO normally breaks down tyramine, patients on MAOIs must avoid cured foods to prevent hypertensive crisis.
Would you like a table comparing monoamines or more details on tyramine metabolism? 😊
how long can you leave food out before it goes bad, in reference to just cooked food and room temperature food and cold food?
- Cooked Food at Room Temperature (Danger Zone: 4°C–60°C or 40°F–140°F)
Safe Time: 2 hours at room temperature (or 1 hour if the temperature is above 32°C/90°F).
Why? Bacteria multiply rapidly in this range, potentially doubling every 20 minutes.
Examples: Cooked meats, rice, pasta, soups, and stews should be refrigerated within 2 hours to prevent bacterial growth. - Cold Food (Refrigerated at or Below 4°C/40°F)
Safe Time Outside the Fridge: Up to 2 hours at room temperature before it should be discarded.
Storage Limits in Fridge:
Cooked meats: 3–4 days
Dairy products (e.g., milk, yogurt): 7–14 days depending on the item
Cooked rice/pasta: 3–5 days
Salads (with mayo): 1–3 days
Leftovers in general: 3–4 days
Frozen Foods (Below -18°C/0°F): Can last months to years, but quality declines over time. - Room Temperature Foods (Shelf-Stable)
Dry Goods (e.g., crackers, cereal, flour, nuts): Months to years, depending on storage conditions.
Bread: 5–7 days at room temperature, longer if refrigerated.
Fruits & Vegetables:
Bananas, apples, oranges: 1–2 weeks
Tomatoes, onions, potatoes: 1–4 weeks depending on the type.
Leafy greens: Best refrigerated, but may last 1–2 days at room temp before wilting.
Key Takeaways:
Follow the “2-hour rule” for perishable foods.
Refrigerate leftovers promptly to maintain safety and freshness.
When in doubt, throw it out—if food smells off, has a strange texture, or has been left out too long, it’s safer to discard it.
what does perishable foods mean?
Perishable foods are foods that spoil or go bad quickly if not stored properly, usually because they contain moisture and nutrients that support bacterial growth. They typically require refrigeration or freezing to stay safe.
Examples of Perishable Foods:
Dairy Products – Milk, cheese, yogurt, butter
Meat & Poultry – Chicken, beef, pork, fish, deli meats
Seafood – Shrimp, salmon, shellfish
Eggs – Raw and cooked eggs
Cooked Grains & Pasta – Rice, pasta, quinoa
Fruits & Vegetables – Berries, leafy greens, cucumbers (some last longer, but they can still spoil)
Leftover Cooked Food – Any meal that has been cooked and not eaten within a few hours
Non-Perishable vs. Perishable Foods
Perishable foods need refrigeration or freezing to stay fresh.
Non-perishable foods (like canned goods, dried pasta, and rice) do not spoil quickly and can be stored at room temperature for long periods.
what foods spoil quicker if refridgerated?
Foods That Spoil Faster in the Fridge
1. Bread 🍞
The cold temperature makes bread stale faster by speeding up the recrystallization of starch.
Best stored at room temperature in a bread box or airtight container.
2. Potatoes 🥔
The cold converts starch into sugar more quickly, leading to a gritty texture and a sweeter taste.
Best stored in a cool, dark place (like a pantry), but not in the fridge.
3. Tomatoes 🍅
Refrigeration damages the texture and causes them to become mealy.
Best stored at room temperature until fully ripe.
4. Onions & Garlic 🧅🧄
The fridge makes onions and garlic soft and moldy due to excess moisture.
Store them in a cool, dry, well-ventilated area.
5. Basil & Some Herbs 🌿
Basil wilts and turns black in cold temperatures.
Keep it in a glass of water at room temperature, like fresh flowers.
6. Honey 🍯
The fridge makes honey crystallize faster, making it hard to scoop.
Store at room temperature in a sealed container.
7. Avocados (Unripe) 🥑
The cold slows down ripening, so unripe avocados take much longer to become soft.
Keep at room temperature until ripe, then refrigerate if not eating immediately.
8. Coffee (Beans or Grounds) ☕
The fridge introduces moisture, leading to stale flavors.
Store in an airtight container in a cool, dark place.
what if you freeze these same foods
- Bread 🍞
✅ Freezing is actually better than refrigerating!
Bread freezes well if wrapped tightly to prevent freezer burn.
Thaw at room temperature or toast directly from frozen.
2. Potatoes 🥔
❌ Not great for freezing raw!
Raw potatoes become grainy, watery, and mushy after thawing due to high water content.
If you want to freeze potatoes, cook them first (mashed, roasted, or blanched).
3. Tomatoes 🍅
✅ Can be frozen, but only for cooking!
Freezing ruins fresh tomato texture, making them mushy.
Best for sauces, soups, and stews after thawing.
4. Onions & Garlic 🧅🧄
✅ Freeze well if prepped properly!
Chop onions or garlic before freezing and store in an airtight container.
Avoid freezing whole onions as they turn mushy.
5. Basil & Herbs 🌿
❌ Freezing whole leaves damages texture!
Best frozen as pesto or in ice cube trays with olive oil or water.
6. Honey 🍯
❌ No need to freeze!
Honey never spoils at room temperature.
Freezing makes it thick and harder to use.
7. Avocados 🥑
❌ Fresh texture is ruined!
Frozen avocados turn mushy and watery after thawing.
Can be frozen as mashed avocado for guacamole.
8. Coffee (Beans or Grounds) ☕
❌ Not recommended!
Freezing causes condensation, damaging coffee flavor.
If you must freeze, store in an airtight bag and use directly from frozen.
If you freeze onions and they turn mushy what does that mean and can they still be used for cooking?
If you freeze garlic and they turn mushy what does that mean and can they still be used for cooking?
When onions turn mushy after freezing and thawing, it means their cell structure has broken down due to ice crystal formation.
Why Does This Happen?
Onions have a high water content. When frozen, the water inside their cells expands and forms ice crystals, which rupture the cell walls.
Once thawed, the damaged cells release moisture, making the onion soft, soggy, and mushy instead of crisp and firm.
Are Mushy Onions Still Usable?
✅ Yes! While they’re not good for fresh use (like in salads or sandwiches), they’re still great for:
Soups & stews 🍲
Sauces & curries 🍛
Stir-fries 🍜
How to Freeze Onions Without Turning Mushy?
Chop first! Finely chopped onions freeze better.
Use an airtight bag to reduce moisture exposure.
Freeze in small portions so you only thaw what you need.
Don’t thaw before cooking! Add frozen onions directly to hot dishes.
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Yes, garlic can also become mushy after freezing and thawing, but it behaves a little differently than onions.
Why Does Garlic Turn Mushy After Freezing?
Garlic has a lower water content than onions, but freezing still causes ice crystals to form, breaking down the cell structure.
Once thawed, frozen garlic loses its firm texture and becomes soft or mushy.
Does Freezing Affect Garlic’s Flavor?
The flavor of garlic may become milder after freezing due to the breakdown of sulfur compounds that give it its strong taste.
Best Ways to Freeze Garlic Without Losing Quality
✅ Freeze Whole Cloves (Unpeeled or Peeled)
Place whole cloves in an airtight container or freezer bag.
Use straight from frozen—great for roasting or cooking.
✅ Freeze Minced or Chopped Garlic
Mince garlic and freeze it in small portions (ice cube trays work well).
Cover with oil or butter to help preserve the texture.
Drop frozen cubes directly into your cooking!
✅ Freeze Garlic Paste
Blend garlic with a little oil and freeze in a thin layer (break off small pieces as needed).
Can You Freeze Roasted Garlic?
Yes! Roasted garlic freezes very well and retains a smooth, spreadable texture. Just roast, mash, and freeze in small portions.
What are fruits that spoil faster at room temperature?
Why does this happen?
Fruits That Spoil Faster at Room Temperature
Some fruits release ethylene gas, which speeds up ripening and can cause them (or nearby fruits) to spoil faster when left out. These are best stored in the fridge once ripe:
❌ Berries (Strawberries, Raspberries, Blueberries, Blackberries) – Mold quickly at room temp.
❌ Grapes – Shrivel and ferment if left out too long.
❌ Cherries – Soften and mold quickly.
❌ Cut Fruits (Melon, Pineapple, Apples, etc.) – Should be refrigerated after cutting.
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Ethylene Gas (Why Some Fruits Spoil Faster at Room Temp)
Many fruits release ethylene, a natural ripening gas that speeds up softening and spoilage. When stored at room temperature:
Fruits like bananas, apples, and avocados produce ethylene gas, making nearby fruits ripen too fast.
Berries mold quickly because they are soft and high in moisture.
Grapes and cherries start fermenting due to sugar breakdown at warmer temperatures.
What are fruits that spoil faster in the refrigerator?
Fruits That Spoil Faster in the Refrigerator
Some fruits are sensitive to cold temperatures and spoil faster in the fridge due to chilling injury, which causes them to become mushy, lose flavor, or develop brown spots. These include:
❌ Bananas – Turn black and mushy due to cell damage.
❌ Avocados (Unripe) – Won’t ripen properly in the fridge.
❌ Tomatoes – Lose texture and flavor, becoming mealy.
❌ Peaches, Plums, and Nectarines (Unripe) – Won’t ripen well in the fridge.
❌ Mangoes and Papayas (Unripe) – Develop a weird texture and lose sweetness.
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Why does this happen?
Chilling Injury (Why Some Fruits Spoil Faster in the Fridge)
Certain fruits (like bananas, tomatoes, and unripe avocados) are tropical or subtropical and are not adapted to cold temperatures. When stored in the fridge, they suffer from chilling injury, which leads to:
Cell damage → Causes mushiness and off-texture.
Loss of flavor → Enzymes stop working properly.
Brown or black spots → Due to disrupted ripening processes.
Example: Bananas turn black in the fridge because cold temperatures break down cell walls and stop enzyme activity needed for proper ripening.
Freezing & Texture Changes
If you freeze fruits with high water content (like watermelon or strawberries), the water inside their cells forms ice crystals. When thawed:
The cell walls break down, making the fruit mushy.
This is why frozen fruits are great for smoothies but not for eating fresh!
Does mold grow faster at room temperature or in the refrigerator
Mold grows faster at room temperature than in the refrigerator.
Why?
Mold thrives in warm, humid environments (typically between 25–30°C / 77–86°F).
Refrigeration slows down mold growth because lower temperatures (0–4°C / 32–40°F) inhibit fungal spores from multiplying as quickly.
However, mold can still grow in the fridge—just more slowly, especially if there’s moisture and spoiled food nearby.
Exceptions & Considerations:
High-moisture foods (like berries, leafy greens, and bread) can still mold quickly in the fridge if not stored properly.
Some molds thrive in cold conditions, such as those found in soft cheeses (like blue cheese).
If food already has mold spores, refrigeration won’t stop the process—it just delays it.
