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Food Fundamentals 2 > Lab 3 > Flashcards

Lab 3 Flashcards

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1
Q

What are the main causes of deterioration when storing food?

A
  • Microbial growth

- Enzyme action-insect damage

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2
Q

How can we destroy microorganisms and enzymes in canning?

A

Exposure to high temperatures

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3
Q

What does “processing” mean in terms of canning?

A

Heating jars at a sufficient high temperature to destroy enzymes and microorganisms.

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4
Q

What is “driven” out of the jars during the canning process?

A

-Air

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5
Q

When are consuming canned foods not appropriate ?

A

High in salt, not appropriate for individuals on a low sodium diet or those with hypertension

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6
Q

What keep microorganisms from reentering the jar?

A

The vacuum tight seal

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7
Q

What is one spoilage organism that should cause concern among home canners? Why?

A

Clostridium Botulinum.

Destroyed at high temperatures but spores will stay, these spores can produce a deadly toxin.

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8
Q

How can the spored of Clostridium Botulinum be destroyed?

A

1) By processing in a pressure canner at a temperature of 240F (116C)
2) Being in the presence of an acid

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9
Q

What foods must be processed at a minimum of 116 C? What is the only way this temperature is achieved? How quickly should they be consumed after opening?

A

Low acid foods.
Meat, poultry, seafood, vegetables, foods in oil (pesto, garlic)
high temp can only be achieved by a pressure canner.
Consume 3 weeks after opening

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10
Q

What is pectin?

A

A cementing substance found in fruit and holds cell walls together and giving them shape/

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11
Q

Where is pectin more concentrated ?

A

In skin and cores of fruit

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12
Q

What does jam rely on?

A

Pectin in fruit

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13
Q

How long does it take to reach the “gel stage” when making jam?

A

10-45 minutes

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14
Q

What 3 methods are used when evaluating the “gel stage”

A

1) Temperature Test
2) Plate Test
3) Spoon Test

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15
Q

Describe the Temperature test

A

Using a jelly or candy thermometer, product is ready when it is 4 C above boiling water temp (take temp of boiling water first)

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16
Q

Describe the Plate test

A

Product is ready when a small amount placed on a cold plate in the freezer gels

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17
Q

Describe the Spoon test, what is it used for?

A

Used for jellies only.

Jelly is ready when a cold metal spoon is dipped into the jelly and the drops join and drop as a sheet.

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18
Q

When is commercial pectin used?

A

When a jam is made with fruit that is low in pectin OR to avoid boiling the mixture until gel stage is reached

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19
Q

How is commercial pectin made?

A

By extracting pectin from apple pomace. Pomace is the residue left behind after the apple is juiced.

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20
Q

What is the final concentration of sugar in commercially made jelly?

A

60%

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21
Q

What is used when little or no sugar is found in a recipe?

A

Special pectin, which forms gel without sugar and rather with divalent ions (i.e calcium)

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22
Q

What does special pectin contain?

A

Locust bean gum and xanthin gum.

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23
Q

In what products is special pectin found?

A

Used to manufacture low calories jams and jellies, using an artificial sweetener.

24
Q

What is carrageenan?

A

A linear sulfated polysaccharide extracted from red edible seaweed from the north atlantic ocean.
Powerful gelling agent.

25
Q

Carrageenan requires less sugar than pectin, what is an advantage of this?

A

Mixture will set very quickly without cooking, and results in a softer more spreadable jam vs cooking.

26
Q

In jam gelling powder, what are some ingredients?

A

Sugar, carrageenan, ascorbic acid, sodium benzoate

27
Q

What is carrageenan found in? What is its purpose ?

A

ice cream, condensed milk, instant soup, cakes, cookies and serves to stabilize, thicken or gel these foods,

28
Q

Describe how to make jam with carrageenan.

A

1) Combine 1L of finely chopped fruit with 375 mL sugar, let stand for 15 mins
2) Gently str in pack of No Cook Freezer Jam gelling powder and let stand for 5 mins.
3) Stir again for one minute
4) Pour jam into clean jars, leaving a 1 inch (2.5 cm) head space. Close jars and freeze.

29
Q

Why do freezer jams not require processing?

A

Freezing (-18C) halts bacterial growth.

30
Q

Why can freezer jams use heat labile artificial sweeteners?

A

Since the jam is never exposed to high temperatures.

31
Q

What kind of person may consume freezer jams?

A

Those on low calorie/carbohydrate diets., or those with diabetes.

32
Q

How can carbohydrates jam be reduced or modified?

A

By replacing sugar with artificial sweeteners or concentrated fruit juices.

33
Q

Spiced and herbs may be ____ for easy removal after cooking.

A

tied in a cheesecloth

34
Q

What does the colour protection solution contain? What does it do?

A

Light coloured fruit places in 5-7 mL of lemon juice / 250 mL of canning liquid to help prevent discolouration (prior to canning)

35
Q

Explain why upon thawing of frozen foods, there is often a loss of juices

A

Most of the water content forms large ice crystals which puncture the cell walls.

36
Q

What kind of crystals are formed during slow freezing? Rapid freezing?

A

Slow freezing - large ice crystals

Rapid freezing = small ice crystals

37
Q

Smaller ice crystals =

A

less leakage of juice

38
Q

How can we rapid freeze food?

A

1) Cooling food before freezing in small portions
2) Placing food near freezer wall with space around package for air circulation
3) limit amount of food placed in freezer at once to avoid increasing freezer temp.

39
Q

How can freezer burn be prevented?

A

Airtight packaging

40
Q

How should food be thawed safely? For how long?

A

10 hours / kg of food, thawed in refrigerator.

41
Q

What are the 6 key words for successful freezing?

A

1) Select
2) Prepare
3) Blanching
4) Package
5) Freeze
6) Thaw

42
Q

Explain how foods can be selected for successful freezing.

A

fresh foods of highest quality

43
Q

Explain how foods can be prepared for successful freezing.

A

Foods should be prepared quickly with care, using colour preserving solution for food that undergo non-enzymatic browning.

44
Q

Explain how foods can be blanched for successful freezing.

A

Blanching helps preserve colour, inactivates surface of enzymes of fruits and vegetables and enables easy removal of skins.
Cool blanched foods prior to freezing (i.e running under cold water)

45
Q

Explain how foods can be packaged for successful freezing.

A

Package in odourless, tasteless, vapour-proof and moisture proof freezing bags. prevents drying out of food and protects from freezer odours.

46
Q

How could air be drawn out of a package?

A

Through a straw

47
Q

Explain how foods can be frozen for successful freezing.

A

Freeze foods at -18 or lower immediately after packaging.

If delayed, place each package in refrigerator as soon as it is sealed. Ensure temp is consistent.

48
Q

Explain how foods can be thawed for successful freezing.

A

Thaw foods carefully and use immediately after thawing.

49
Q

What does drying do?

A

Reduces volume and weight of foods.

50
Q

What happens when food is dried? What does it limit?

A

Water evaporates out of food, and lack of moisture limits microorganism growth.

51
Q

What are the general guidelines for drying foods?

A

1) Good quality, ripe produce,
2) Wash
3) Slice < 0.5 cm
4) Blanch, or apply discolouration solution.
5) Spread in single layer
6) Monitor food in oven - prevent overdrying.
7) Rotate foods if using dehydrator
8) Remove seeds once partially dried to limit juice loss

52
Q

What is the typical moisture content of dried foods?

A

610%

53
Q

Name 3 treatment solutions/methods used for drying foods

A

1) Sodium bisulphate solution
2) Salt solution
3) Citric/ascorbic acid solution

54
Q

How should dried foods be stored?

A

Cool throughly after drying, and kept in small packages and kept at room temp in a cool, dry place.

55
Q

How can dried vegetables be rehydrated for cooking?

A

Soaked for several hours in the refrigerator, then adding salt near the end.

Food Fundamentals 2 (26 decks)

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