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CDR Exam > I A Food science & nutrient composition: F&V, meat/poultry/fish > Flashcards

I A Food science & nutrient composition: F&V, meat/poultry/fish Flashcards

0
Q

crispness is AKA..?**

A

state of TURGOR (rigidity)

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1
Q

composition of F&V

A

mostly water, some carbohydrates and vitamins/minerals

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2
Q

crispness is due to what?***

A

OSMOTIC PRESSURE of WATER-FILLED VACUOLES

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3
Q

with age, F&V increase in what two compounds?

A

hemicellulose & lignin (a non-CHO substance not significantly softened by cooking)

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4
Q

what is the limiting AA in soybeans?

A

methionine

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5
Q

chemical changes in F&V are due to?

A

enzymes

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6
Q

when F&V ripen, starch is changed to?

A

sugart

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7
Q

order of ripening: pectic acid, protopectin, pectin

A

protopectin –> pectin (ripe) –> pectic acid (overripe)

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8
Q

what accelerates the ripening of fruits during storage?***

A

ethylene gas

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9
Q

out of these: tomatoes, onions, avocados, peaches, oranges, bananas, corn on the cob, pears- which ripen best at room temperature?

A

avocados, bananas, pears, tomatoes

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10
Q

aging in delayed in apples stored in what kind of environment?*****

A

controlled atmosphere (reduced oxygen) [ROP]

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11
Q

when should berries and mushrooms be washed?*****

A

JUST before serving!!

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12
Q

fruits low in ______ darken rapidly when cut due to enzymatic action; therefore, do WHAT to prevent?

A

vitamin C; dip in citrus juice, add sugar before freezing, heat to boiling

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13
Q

of oranges that yields 1 QUART of orange juice**

A

one dozen (12)

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14
Q

1 quart = ? cups***

A

4 cups (you know this, but quart = quartile, 1/4)

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15
Q

1 pint = ? cups***

A

2 cups

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16
Q

cooking vegetables softens what compound?

A

cellulose (aka plant fiber)

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17
Q

density of a syrup in packaging of fruit is often expressed as a % by weight of what sugar: fructose, glucose, sucrose?

A

sucrose - measured with a Brix hydrometer

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18
Q

what pigments are LEAST affected by changes in pH?*****

A

carotenoids (yellow, orange)

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19
Q

what pigments are MOST affected by changes in pH?**

A

flavonoids (red, blue, purple)

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20
Q

green (chlorophyll), yellow and orange (carotenoids) pigments are all (soluble/insoluble) in water

A

insoluble

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21
Q

flavonoids are (soluble/insoluble) in water

A

soluble - therefore, probably likely why they are affected so much by changes in pH

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22
Q

name the color:

  • pheophytin
  • chlorophyllin
  • lycopenes
  • anthocyanins
  • anthoxanthins
A
  • pheophytin = olive green
  • chlorophyllin = bright green
  • lycopenes = red
  • anthocyanins = red/blue/purple
  • anthoxanthins = white
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23
Q

what pigment/compound acts as an antioxidant?

A

lycopene (red - watermelon, tomatoes, overtones in apricots)

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24
Q

what makes up the group of flavonoids?***

A

1) anthocyanins - red/blue/purple

2) anthoxanthins - white

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25
Q

add acid to green vegetables, what happens?***

A

olive green = PHEOPHYTIN

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26
Q

add alkaline (baking soda) to green vegetables, what happens?***

A

turns bright green = CHLOROPHYLLIN, MUSHY, hemicellulose broken down

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27
Q

what is glutamic acid?

A

form of salt - MSG

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28
Q

onion & cabbage get their flavor from?

A

sulfur

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29
Q

how to cook brussel sprouts for best flavor?

A

uncovered with little water

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30
Q

____ cause an astringent feeling in the mouth

A

tannins (aka like an underripe banana)

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31
Q

canned fruits and vegetables have what grades?*****

A

Grade A, B, C

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32
Q

fresh produce has what grades?**

A

Fancy, Extxra #1, #1, Combination, #2

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33
Q

F&V are graded by whom**

A

USDA

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34
Q

what is the green color under the skin of potatoes due to?

A

chlorophyll that develops when potato is exposed to light during storage

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35
Q

in potatoes, starch changes to ___ during storage***

A

sugar

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36
Q

older potatoes taste ____, cook to ___ color, and are ___ in texture

A

OLDER potatoes change in taste, color, texture:

  • taste sweeter (starch –> sugar)
  • cook to a darker brown (Maillard reaction w/ sugar)
  • softer in texture
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37
Q

how should you cook acidic vegetables that need more time to cook?

A

more water, no lid

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38
Q

frozen vegetables have a (shorter/longer) cooking time than fresh vegetables; why?**

A

SHORTER- BLANCHING & FREEZING have made them TENDER

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39
Q

best way to cook broccoli?

A

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

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40
Q

when cooking cabbage, how can you minimize the development of a strong flavor?***

A

cook for a SHORT time, keep kid off initially to let acids escape, cook in a LARGE AMOUNT OF WATER

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41
Q

how many #10 cans come in a case? how many cups is a #10 can?***

A

6 cans in a case; 13 cups per can

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42
Q

muscle is composed of?***

A

bundles of fiber- myofibrils

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43
Q

what holds the fibers in bundles together?

A

sheet of connective tissue

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44
Q

what is collagen?***

A

STRUCTURAL part of tendon that surrounds the muscle

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45
Q

what happens to collagen in heat?***

A

HYDROLYZED to GELATIN, becomes TENDER

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46
Q

what happens to elastin in heat?***

A

RESISTANT to heat, LITTLE CHANGE in cooking

47
Q

where is elastin found?

A

ligaments, cartilage, yellow color

48
Q

elastin vs. collagen in cooking

A
  • elastin = resistant to heat

- collagen = hydrolyzed to gelatin, becomes tender

49
Q

fat is AKA

A

marbling

50
Q

in relation to meat, what is a finish?

A

amount of fat cover on carcass

51
Q

pork is a good source of?***

A

thiamin

52
Q

nutrients in meat/poultry/fish

A
  • 16-23% protein
  • CHO: glycogen in liver, glucose in blood
  • vitamins/minerals: thiamin (B1), niacin (B3), riboflavin (B2), iron, copper
53
Q

calcium content is high in fish that are…?

A

canned with bones, oysters, shrimp

54
Q

what is TVP?

A

textured vegetable protein

55
Q

what does TVP do?

A

added into simulated meat products, mixed with ground meats to extend number of servings and lower costs

56
Q

main contributor to meat color is?***

A

MYOGLOBIN

57
Q

progression of meat changing colors (oxidation of meat)***

A

myoglobin + oxygen –> red –> brown –> green

58
Q

why does meat turn green?***

A

FURTHER MYOGLOBIN BREAKDOWN, oxidation of the PIGMENT (NOT bacteria)

59
Q

aging of meat increases….

A

tenderness

60
Q

change in muscle protein is brought about by ____ which do what?***

A

ENZYMES- INCREASE WATER-HOLDING CAPACITY of the MUSCLE

61
Q

_____ & ____ increase tenderness by increasing the water-holding capacity of the muscle***

A

ACID (VINEGAR) & SALT

62
Q

why do marinades have vinegar?***

A

vinegar = acid, will increase water-holding capacity of the muscle, therefore increasing tenderness

63
Q

does physical activity of an animal increase tenderness?

A

NO

64
Q

what does vacuum-packing meat in an oxygen-impermeable film or sous vide stored unfrozen at 0C do?***

A

ANAEROBIC –> extends STORAGE LIFE of meat

65
Q

problem with anaerobic storage?

A

worry about clostridiums bacteria d/t their anaerobic nature

66
Q

what is MAP?

A

modified atmosphere packaging- air is removed and replaced with gases (i.e. CO2, nitrogen)

67
Q

inspection and grading of meat is done by whom? when?***

A

inspection and grading = USDA, done at SLAUGHTER

68
Q

is inspection and grading of meat voluntary or mandatory?**

A

MANDATORY

69
Q

what does the Wholesome Meat Act of 1967 ensure?

A

that the animal was healthy at time of slaughter and the meat is fit for human consumption (assures wholesomeness)

70
Q

grading of meat indicates?***

A

QUALITY

71
Q

grades of meat

A

Prime, choice, select, standard

72
Q

grading of meat is based on?

A

maturity of animal, marbling of fat, color and texture of lean

73
Q

what grades have the most marbling? the least?

A
  • most marbling = prime (fattier)

- least marbling = standard (more lean)

74
Q

2 types of meat specifications

A

IMPS (Institutional Meat Purchasing Specifications) & NAMP (National Association of Meat Purveyors)

75
Q

relationship between tenderness of meat and muscle use***

A

inverse relationship:

  • most tender cuts = least used muscles
  • least tender cuts = most used muscles
76
Q

most tender cuts of meat are?***

A

least used muscles

77
Q

examples of most tender cuts of meat***

A

loin, backbone, pork chops

78
Q

least tender cuts of meat are?***

A

most used muscles

79
Q

examples of less tender cuts of meat***

A

flank, brisket, bottom round

80
Q

least tender meats use what type of heat?***

A

moist heat (least tender…most used muscles…flank/brisket/bottom round…moist heat)

81
Q

most tender cuts use what type of heat for preparation?***

A

dry heat (most tender…least used muscles..loin/backbone…dry heat)

82
Q

what temperature is used for roasting meat?***

A

325F

83
Q

high temperatures for meat do what?***

A

increase SHRINKAGE, TOUGHEN

84
Q

a slow-cooked roast yields how much waste?***

A

less waste!

85
Q

when should you insert a meat thermometer?***

A

BEFORE cooking

86
Q

safe internal temperature for pork, beef, veal, lamb, steaks, roast, fish***

A

(meat & fish) = 145F

87
Q

safe internal temperature for ground beef, ground veal, ground lamb***

A

(ground) = 160F

88
Q

safe internal temperature for turkey, chicken, duck***

A

(poultry) = 165F

89
Q

what happens to collagen when cooked?***

A

hydrolyzed to gelatin and sotens

90
Q

how do tough cuts of meat need to be cooked? why?***

A

cooked WELL DONE, MORE COLLAGEN that needs to be SOFTENED

91
Q

heat changes the interior of meat to what color? why?

A

red –> pink –> brown –> gray; heat denatures globin and iron is oxidized

92
Q

how can you increase the tenderness of meat? what does it do?

A

adding vinegar –> lowers pH and INCREASES water-holding capacity of muscle

93
Q

cured meats are what color? due to what compound?***

A

PINK - NITRITES

94
Q

cured meats are AKA

A

vaccum-wrapped

95
Q

nitrites inhibit what?***

A

botulinism

96
Q

what is dry heat? what cuts of meat is it used for?***

A

NO WATER involved; used for TENDER cuts (loin, sirloin)

97
Q

what are examples of dry heat cookery?***

A

1) frying
2) broiling
3) roasting
4) grilling

98
Q

what is moist heat? what cuts is it used for?***

A

using water- used for LESS TENDER cuts with MORE CONNECTIVE TISSUE (bottom round, chuck, brisket)

99
Q

4 methods of moist heat cookery***

A

1) braising
2) simmer
3) steam
4) stewing

100
Q

what is a desirable property of fat that is used in frying?***

A

high smoke point

101
Q

what is a smoke point? what should is be around (#)?**

A

temperature to which fat can be heated before puffs of smoke occur; >400F

102
Q

what types of meat should you not fry?***

A

TOUGH cuts- bottom round

103
Q

what is rancidity?

A

involves the uptake of oxygen in an unsaturated fatty acid

104
Q

broiling

A

form of radiated heat

105
Q

what phenomenon occurs with roasting? what happens?***

A

“carry-over cooking” = occurs for about 10 minutes, internal meat temperature rises 15-25F

106
Q

allow a roast to sit for ____ before carving it***

A

30 minutes

107
Q

how should you cook a bottom round?***

A

(remember: tough cut of meat)

in WATER for SEVERAL HOURS

108
Q

what is braising?

A

flour meat, brown, and cover and simmer in liquid

109
Q

what is simmering?

A

heat in water to 170-185F with appearance of bubbles

110
Q

what is steaming?

A

heat over, not in, water

111
Q

what is stewing?

A

add water or other liquid during cooking

112
Q

the tougher the meat, the more it needs what?***

A

WATER AND TIME

113
Q

what type of cooking should be used for fish?

A

either dry or moist heat

114
Q

receiving criteria for fish (how should it be when it arrives, when should you reject it?)***

A
  • fresh fish with head attached = bright RED GILLS and BRIGHT SHINY SKIN
  • reject if = gills are DULL, GRAY, FISHY SMELL
115
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

CDR Exam (34 decks)

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