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FN 2232 > Lecture 2 > Flashcards

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
Q

What are the main components foods are composed of?

A 
Water
Carb
Fat
Protein
Minerals
Vitamins
26
Q

What are the 2 bonds in the water molecule?

A

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
Q

What is the difference between free vs bound water?

A

Free: not attached but in cells

Bound: Apart of a molecule structure

28
Q

What is the equation for water activity?

A

Vapour pressure of water in food sample/vapour pressure of water of pure water

29
Q

How do we know when something has a high water content?

A

Scale 0-1

  • The more water that is bound to food, the less activity of the water
  • perishable foods have high water activity
30
Q

What are the 7 functions of water?

A
  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
Q

What is temporary hard water?

A

Ca, Magnesium and Iron bicarbonate

32
Q

What is permanent hard water?

A

Ca magnesium iron sulphates

33
Q

What is the difference between the 2 types of hard water?

A

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
Q

What is the optimal pH range to grow bacteria in?

A

4.7-5.5

35
Q

What are the 4 kinds of carbs?

A
  1. Monosaccharides
    - sucrose, fructose, galactose
  2. Disaccharides
    - glucose, maltose, lactose
  3. Oligosaccharides
    - 3 to 10 units
  4. Polysaccharides
    - more than 10 units
36
Q

What can oligosaccharides also function as?

A

prebiotics

-not digestible by humans

37
Q

What is a complex carb?

A

Polysaccharide long straight chain or branched of glucoses stuck together

38
Q

What is the difference between Starch and Glycogen?

A

Starch: Storage form of glucose in plants:

  • amylose (straight)
  • amylopectin (branched)

Glycogen: Storage form of glucose in animals

  • liver
  • muscle tissue
39
Q

What are amylose and amylopectin used in food for?

A

amylose: Gelling agent

Amylopectin: thickening

40
Q

What is fibre?

A

Long straight chains or long branched chains of glucose molecules

-resistant to digestion and absorption (rough or bulk)

41
Q

What are the 2 types of fibre?

A

Insoluble: Just passes through your system (quicker)

Soluble: Thickens by attracting water and helps slow things down

42
Q

What extras does fibre contain?

A

Cellulose + hemicellulose: Plant structure

Pectins: Thickening/gelling

Gums: H2O soluble, thickener/gelling. Help stabilize and improve mouth feel

Lignin: Woody parts of food

43
Q

What are non-enzymatic browning reactions?

A

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
Q

What are the 3 types of fat?

A
  1. Triglycerides (90-95% of fat in food)
  2. Phospholipids: emulsifying agent
  3. Sterols: cholesterol
45
Q

In TGs what are the components?

A

Glycerol backbone

3 fatty acids (all same or different)

46
Q

What are the 2 kinds of cholesterol?

A

LDL (BAD)- dumps plaque in veins

HDL (GOOD)- scoops plaque up and takes it away

47
Q

What is a phytosterol?

A

Sterols from plants which aren’t well absorbed in the intestines and helps impaired cholesterol absorption into the body

48
Q

What are the different kinds of fatty acids?

A

Saturated: no DBs

Unsaturated: DBs

  • mono
  • poly
  • cis
  • trans
49
Q

What is the difference between omega 3s and 6s?

A

3: found in fish and flax seeds
- inflammatory

6 anti-inflammatory

50
Q

What are the 9 essential amino acids?

A
  1. Histidine
  2. Isoleuicine
  3. Leucine
  4. Methionine
  5. Phenylalanine
  6. Threonine
  7. Tryptophan
  8. Valine
51
Q

What are complete and incomplete protein sources?

A

Complete: animal based products and soy and quinoa

Incomplete: most plant based foods

52
Q

What does it mean when a protein is amphoteric?

A

it has both acid and base groups (amino and carboxyl)

53
Q

Why are proteins buffers?

A

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
Q

What are the 4 types of protein structure?

A
  1. Primary- AA chain
  2. Secondar- A-helix
  3. Tertiary- 2nd could fold on themselves
  4. Quaternary- Globular proteins combine with other proteins
55
Q

What are the 3 things proteins are able to do/be?

A

Buffer
Denature and Coagulate
Enzymes

56
Q

What can interfere with food quality?

A

Acidity and alkalinity which is why buffering is needed to resist the change in pH

57
Q

What is denaturation?

A

when the protein molecule unfolds

  • becomes less soluble
  • enzymatic function is lost
58
Q

What is Coagulation?

A

Later stages of denaturation when he denatured protein molecule binds together to form a gel of a solid mass

59
Q

What are enzymes?

A

Proteins that act as a catalyst by changing the rate of a reaction without being consumed

60
Q

What do we classify enzymes as?

A

Hydrolysis rxns: uses water to break molecules apart

Oxidation/redox: transfer of electrons

61
Q

What is enzyme function based on?

A

Temperature
pH
Amount of Substrate
Amount of Enzyme

62
Q

What happens to enzyme productivity as temp increases?

A

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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