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CDR Exam > I B Food science & nutrient composition: eggs, milk, little bit of grains > Flashcards

I B Food science & nutrient composition: eggs, milk, little bit of grains Flashcards

0
Q

air space in an egg, what happens as it ages?

A

air space becomes larger with age

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1
Q

is the color of the shell of an egg e/t food value or quality?

A

no!

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2
Q

good quality of egg is indicated by?

A

high proportion of thick white (candling)

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3
Q

what is more concentrated: yolk or white of an egg?***

A

yolk: more PROTEIN by weight

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4
Q

nutrients of an egg

A

protein, fat, vitamins A, D, riboflavin

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5
Q

how is fat present in an egg?

A

emulsified form: naturally occurring oil in water in the yolk

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6
Q

how are eggs graded?***

A

candling- pass an egg in front of bright light to view contents

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7
Q

what is the grading/candling of an egg based on?

A

thickness of white, location and condition of yolk (NOT color or size)

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8
Q

grades of eggs***

A

AA, A, B

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9
Q

how is size classified for eggs?

A

based on weight per dozen (ex: jumbo, extra large, large, medium, small, peewee)

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10
Q

how long do eggs last for?

A

Grade A can last for 6 months in cold storage

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11
Q

do fresh eggs sink or float? quality of shell of fresh egg?**

A
  • FRESH = SINKS in cold water (old float)

- shell = DULL, ROUGH

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12
Q

use of coagulation?

A

used to bind, give firmness, stability, coats food, browns, clarifies liquids

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13
Q

syneresis is AKA? what is it?***

A

AKA WEEPING, LIQUID RELEASED FROM A COAGULATED PRODUCT

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14
Q

when does syneresis occur?***

A

too high of a temperature or too low of a temperature for too long a long

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15
Q

what does syneresis create?***

A

tough, watery product

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16
Q

what does an acid do to an egg white foam? how?***

A

acid = STIFFENS egg white foam, TENDERIZES THE PROTEIN

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17
Q

best temperature to whip egg whites? why?**

A

ROOM TEMPERATURE- whip more QUICKLY, yield a LARGER VOLUME due to LOWER SURFACE TENSION

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18
Q

what does sugar do to an egg white foam?

A

stabilizes it

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19
Q

what has a more stable emulsion- egg yolk or egg white? why?**

A

egg yolk = more stable emulsion, has more protein! (by weight)

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20
Q

yolk is a naturally occuring _____ emulsion

A

oil in water

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21
Q

what substance helps yolk act as an emulsifier?

A

lecithin

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22
Q

what is mayonnaise?

A

food emulsion: stabilized by egg yolk

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23
Q

what do vinegar and salt do to eggs when cooking?

A

improve shape- quicken coagulation/firmness

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24
Q

surface of yolks turn ____ when overcooked or allowed to cool slowly; why?

A

green; combination of iron from the yolk and sulfur from the egg (think: hard boiled eggs)

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25
Q

dried heat methods- overcooking does what to eggs? undercooking does what?

A
  • overcooking = toughens

- undercooking = excessive shrinkage once removed from oven

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26
Q

custards: the larger % sag, the more _____

A

tender the gel

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27
Q

what happens if you try to make a custard with dehydrated eggs?

A

may be grayer and less yellow, have an eggy flavor, be watery

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28
Q

what is added to yolks to stabilize then for frozen eggs?

A

salt, sugar

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29
Q

dried eggs- packaging

A

vacuum-packed in nitrogen gas

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30
Q

what are baker’s special eggs?

A

sucrose added to improve foaming ability

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31
Q

nutritional qualities of egg substitutes****

A

HIGHER IN SODIUM, lower in fat calories and cholesterol

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32
Q

what happens to eggs when they are stored in the refrigerator for too long?***

A

LOSS OF CO2 –> BECOME MORE ALKALINE

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33
Q

what should you do if you are cooking with old eggs?***

A

INCREASE ACID (b/c they become more alkaline) –> ex: cream of tartar, lemon

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34
Q

composition of milk

A

mostly water (87% DNK # probably), some fat, some carbohydrate (lactose), some protein

35
Q

type of protein in milk***

A

80% casein

36
Q

what is whey?***

A

LACTOSE, liquid that drains from curd of clotted milk

37
Q

vitamins and minerals in milk

A
  • GOOD source of: calcium, phosphorous, riboflavin, A & D

- LOW in: iron

38
Q

processing of milk

A

pasteurization: destroys bacteria, 145F for 30 min or 160F for 15 seconds

39
Q

homogenized milk

A

high pressure BREAKS FAT GLOBULES to 1/5 regular size, film of protein surrounds each globule

40
Q

potential problem with homogenized milk

A

more susceptible to action of LIPASE, but pasteurization process destroys lipase

41
Q

vitamin D milk

A

400 USP units added per quart of milk by feeding the cow vitamin D, irradiating the milk, or adding the vitamin

42
Q

amount of fat in: (general #s, probably DNK specifics)

  • 2% milk
  • lowfat milk
  • skim milk
A
  • 2% milk = 1.5-2.25%
  • lowfat milk = 0.5-2%
  • skim milk = <0.5%
43
Q

types of concentrated milks

A
  • evaporated milk
  • sweetened condensed milk
  • dried whole milk
  • dried skim milk
44
Q

evaporated milk

A

60% water removed; no less than 7.9% milk fat

45
Q

why is evaporated milk brown?

A

carmelization of lactose in canning

46
Q

sweetened condensed milk

A

concentrate (evaporated) whole milk; add 15-18% sucrose or glucose

47
Q

dried whole milk

A

26% fat, does not keep well

48
Q

dried skim milk

A

<1.5% fat, keeps well

49
Q

what is cultured buttermilk?

A

add lactic acid bacteria to skimmed or partially skimmed milk

50
Q

when using buttermilk in place of regular milk in a recipe, what do you need to do?***

A

increase baking soda! –> buttermilk is more acidic, baking soda is basic (making it more neutral towards the pH of regular milk)

51
Q

what is sweet acidophilus milk?***

A

skim milk + acidophilus bacteria, REDUCES/HAS LESS LACTOSE

52
Q

kefir

A

fermented by Lactobacillus kefir; adds CO2, about 3% alcohol

53
Q

low lactose milk- Lactaid

A

treated with lactase in processing or add the enzyme to regular milk and hold in the refrigerator

54
Q

yogurt

A

coagulated product; fermentation of milk sugars by lactic acid bacteria

55
Q

filled milk

A

skim milk, vegetable fat (coconut oil), water; illegal in some states

56
Q

imitation milk

A

resembles milk but contains NEITHER MILK FAT NOR other DAIRY INGREDIENTS (made from casein derivatives or soybean protein and vegetable oils)

57
Q

when milk is HEATED, what happens?**

A

WHEY PROTEIN PRECIPITATES out on bottom of pan or on surface of milk

58
Q

to prevent a film from forming in milk, what should you do?

A

cover or beat the milk to produce a foam

59
Q

to prevent milk from coating the sides of the pan, what should you do?

A

heat over water

60
Q

what is curdling?

A

clumping of bits of milk proteins

61
Q

to prevent curdling of milk, what should you do?**

A

add ACID- PRECIPITATES CASEIN

62
Q

butter is how much milk fat?***

A

80%

63
Q

margarine is how much fat?**

A

80% vegetable oil or animal fat

64
Q

why does butter turn rancid?

A

takes up oxygen and releases hydroegn

65
Q

types of cream and amount of fat, rank from most to least:***

  • whipped cream
  • light or thin
  • medium
  • sour cream
  • heavy or thick
  • half and half
A

1) heavy/thick, medium, whipped cream = MOST fat
2) light or thin
3) sour cream
4) half and half

66
Q

what enzyme should be added in cheese production? why?**

A

**RENNET - hardens casein, can separate from whey/liquid

[coagulate casein to form the curd, more able to separate curd from the whey (liquid)]

67
Q

uncured cheese***

A

must be refrigerated –> cottage cheese, cream cheese

68
Q

cured cheese***

A

additional whey (liquid) removed, salt added, ripened

69
Q

% moisture content high to low of cheese: (which is the most, which is medium, which is the least)***

  • cheddar
  • gorgonzola
  • mozzarella
  • parmesan
  • bleu
  • swiss
  • cottage
  • cream
  • camembert
A

(just think of the cheese types, DNK #s)

  • MOST moisture: cottage
  • MEDIUM: cream, mozzarella
  • LEAST: (everything else) camembert, bleu, swiss, cheddar, gorgonzola, parmesan
70
Q

what is processed cheese?

A

blend of several natural cheeses (American cheese)

71
Q

benefit of processed cheese?

A

better for cooking- emulsifier added, fat won’t separate out

72
Q

what should you do to prevent stringy, curdled-looking cheese products?

A

cook for a short time at moderate temperatures

73
Q

anatomy of a grain

A
  • outer layer = hull and bran

- endosperm = starchy, protein

74
Q

scutellum

A

in the germ, contains most of the thiamin

75
Q

nutrients in a grain

A

vitamin E (in germ), thiamin, riboflavin, phosphorous

76
Q

what is milling?

A

separating large flour particles from fine particles

77
Q

farina

A

inner portion of wheat kernel

78
Q

quick-cooking cereals have what added?***

A

DISODIUM PHOSPHATE (ex: instant oatmeals)

79
Q

problem with disodium phosphate?***

A

need to avoid on low sodium diets

80
Q

rank the amount of protein (+ #) and rate the gluten:***

  • all-purpose
  • bread
  • pastry
  • cake
A

(1) bread = strong gluten, 11.8% protein
(2) all-purpose = less gluten, 10.5% protein
(3) pastry = weaker gluten, 7.9% protein
(4) cake = least and weakest gluten (7.5% protein, maybe DNK?)

81
Q

self-rising flours have?

A

baking powder, flour, salt

82
Q

examples of alimentary pastes?

A

= pasta

—–durum wheat & noodles

83
Q

durum wheat

A

high in gluten, starch is ground to make semolina flour after bran and germ are removed

84
Q

noodles

A

contain egg yolk or egg solids

85
Q

how to cook rice

A

cook in amount of water that will be absorbed during cooking (1c rice = 2c water)

CDR Exam (34 decks)

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