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Lecture 2 Flashcards

1
Q

What are the 5 benefits of cooking food?

A
  1. Destroys Pathogenic microorganisms
  2. Extends shelf life
  3. Edible and Digestible
  4. Enhances flavour, texture and overall appeal
  5. Blanching brightens the colour of green vegetables
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2
Q

What are the disadvantages of cooking food?

A

Lose vitamins and minerals

Overcooking can lead to unbeneficial results

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3
Q

How do we record heat?

A

As temperatur

-Thermometer

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4
Q

What kind of heath do thermometers measure?

A

Sensible heat

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5
Q

How do you convert C to F?

A

5/9 (temp in F -32)

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6
Q

When calibrating a thermometer what temp would be best to use?

A

Freezing

  • elevation changes the boiling point of water
  • ever 900ft you decrease boiling temp by 1 degree C
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7
Q

What are the 2 kinds of pressure?

A

Atmospheric and Vapour

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8
Q

What is atmospheric pressure?

A

Downward pressure form the atmospher (gas surrounding the earth)
-higher at lower elevations

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9
Q

What is vapour pressure?

A

Is the pressure caused by gaseous molecules hovering over the surface of liquid water, as water is heated more gaseous molecules form and increase the vapour pressure

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10
Q

What can increase the boiling point of water?

A

Pressure cooker

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11
Q

What is the latent heat of fusion?

A

Heat absorbed when solid–> liquid

-takes 80cals/g

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12
Q

What is the latent heat of solidification?

A

when heat is released from a liquid–>solid

–takes 80cals/g

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13
Q

What is the latent head of vaporization?

A

When liquid–>gas

- 540cals /g that is released or absorbed

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14
Q

What is Latent heat of condensation?

A

Gas to liquid

- 540cals /g that is released or absorbed

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15
Q

What are the 3 dispersions?

A
  1. Gas in liquid
  2. Liquid in liquid
  3. Solid in liquid
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16
Q

What is a true solution?

A

The dispersed phase is called the solute and the dispersion medium is referred to as the solvent
-solutes are evenlly distributed throughout the solvent

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17
Q

What is suspension?

A

Very unstable and composed of large groups of molecules

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18
Q

What is colloidal dispersion?

A

It is between and true solution and suspension

  • dispersed particles are either large or small molecules
  • not as stable
  • can form gels and sous
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19
Q

What are the 4 kinds of heat transfers?

A
  1. Conduction
  2. Convection
  3. Induction
  4. Infrared Radiation
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20
Q

In using a microwave which foods cook faster than others?

A

High fat and sugar heat more quickly than water

Foods with less density heat faster than high density foods

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21
Q

What is warmed over flavour?

A

Occurs when foods are reheated via microwave

-polyunsaturated fats are oxidized producing off flavours

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22
Q

How do manufacturers fix warmed over flavour?

A

Add flavour encapsulation released on heating

Add spices

Releases aromas in heating food

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23
Q

What pros do microwaves have’?

A

reheating foods quickly

Conserve energy

Reduce amount of nutrients lost

Defrosting

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24
Q

What are the cons of microwaves?

A

Warmed over flavour

Lack of surface browning

Rehydrate foods

Easy to over cook

Uneaven heating (concerns with food safety)

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25
What are the main components foods are composed of?
``` Water Carb Fat Protein Minerals Vitamins ```
26
What are the 2 bonds in the water molecule?
Covalent: attaches H to O (strong) Hydrogen: H of one molecule to the O of another (weaker) -requires lots of energy to bread H2O molecules apart
27
What is the difference between free vs bound water?
Free: not attached but in cells Bound: Apart of a molecule structure
28
What is the equation for water activity?
Vapour pressure of water in food sample/vapour pressure of water of pure water
29
How do we know when something has a high water content?
Scale 0-1 - The more water that is bound to food, the less activity of the water - perishable foods have high water activity
30
What are the 7 functions of water?
1. Solvent- dissolves things 2. Heat transfer-boiling 3. Steaming- preservation 4. Freezing- ice cream 5. Cleansing Agent 6. Chemical Changes- rxns 7. Hydrolysis- breaking down links of molecules
31
What is temporary hard water?
Ca, Magnesium and Iron bicarbonate
32
What is permanent hard water?
Ca magnesium iron sulphates
33
What is the difference between the 2 types of hard water?
Temporary: there is a precipitate and it can leave a residue Permanent: Doesn't precipitate on boiling but forms a solid. its also unable to remove soaps well
34
What is the optimal pH range to grow bacteria in?
4.7-5.5
35
What are the 4 kinds of carbs?
1. Monosaccharides - sucrose, fructose, galactose 2. Disaccharides - glucose, maltose, lactose 3. Oligosaccharides - 3 to 10 units 4. Polysaccharides - more than 10 units
36
What can oligosaccharides also function as?
prebiotics | -not digestible by humans
37
What is a complex carb?
Polysaccharide long straight chain or branched of glucoses stuck together
38
What is the difference between Starch and Glycogen?
Starch: Storage form of glucose in plants: - amylose (straight) - amylopectin (branched) Glycogen: Storage form of glucose in animals - liver - muscle tissue
39
What are amylose and amylopectin used in food for?
amylose: Gelling agent Amylopectin: thickening
40
What is fibre?
Long straight chains or long branched chains of glucose molecules -resistant to digestion and absorption (rough or bulk)
41
What are the 2 types of fibre?
Insoluble: Just passes through your system (quicker) Soluble: Thickens by attracting water and helps slow things down
42
What extras does fibre contain?
Cellulose + hemicellulose: Plant structure Pectins: Thickening/gelling Gums: H2O soluble, thickener/gelling. Help stabilize and improve mouth feel Lignin: Woody parts of food
43
What are non-enzymatic browning reactions?
Caramelization: When sugar is heated above its melting point Maillard reaction: sugar and amino acid - lysine most effective - browns bread during baking via steam?
44
What are the 3 types of fat?
1. Triglycerides (90-95% of fat in food) 2. Phospholipids: emulsifying agent 3. Sterols: cholesterol
45
In TGs what are the components?
Glycerol backbone | 3 fatty acids (all same or different)
46
What are the 2 kinds of cholesterol?
LDL (BAD)- dumps plaque in veins HDL (GOOD)- scoops plaque up and takes it away
47
What is a phytosterol?
Sterols from plants which aren't well absorbed in the intestines and helps impaired cholesterol absorption into the body
48
What are the different kinds of fatty acids?
Saturated: no DBs Unsaturated: DBs - mono - poly - cis - trans
49
What is the difference between omega 3s and 6s?
3: found in fish and flax seeds - inflammatory 6 anti-inflammatory
50
What are the 9 essential amino acids?
1. Histidine 2. Isoleuicine 3. Leucine 4. Methionine 5. Phenylalanine 6. Threonine 7. Tryptophan 8. Valine
51
What are complete and incomplete protein sources?
Complete: animal based products and soy and quinoa Incomplete: most plant based foods
52
What does it mean when a protein is amphoteric?
it has both acid and base groups (amino and carboxyl)
53
Why are proteins buffers?
Since they have both acid and base sides, they are able to buffer any major changes in acidity to keep it at a constant pH
54
What are the 4 types of protein structure?
1. Primary- AA chain 2. Secondar- A-helix 3. Tertiary- 2nd could fold on themselves 4. Quaternary- Globular proteins combine with other proteins
55
What are the 3 things proteins are able to do/be?
Buffer Denature and Coagulate Enzymes
56
What can interfere with food quality?
Acidity and alkalinity which is why buffering is needed to resist the change in pH
57
What is denaturation?
when the protein molecule unfolds - becomes less soluble - enzymatic function is lost
58
What is Coagulation?
Later stages of denaturation when he denatured protein molecule binds together to form a gel of a solid mass
59
What are enzymes?
Proteins that act as a catalyst by changing the rate of a reaction without being consumed
60
What do we classify enzymes as?
Hydrolysis rxns: uses water to break molecules apart Oxidation/redox: transfer of electrons
61
What is enzyme function based on?
Temperature pH Amount of Substrate Amount of Enzyme
62
What happens to enzyme productivity as temp increases?
Activity increases until a certain point at which it is too hot and denaturation of enzyme would occur

FN 2232 (20 decks)

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