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FN 2232 > Lecture 20 > Flashcards

Lecture 20 Flashcards

1
Q

What is the minimum salary in London that is considered poverty level?

A

37,081$

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2
Q

What % of Canadians are in the poverty rate, in Ontario and in London?

A

Canada: 9.5%
Ontario: 10.2%
London: 15.2%

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3
Q

When we say food supply what should we think of?

A 
Food insecurity
Food deserts and food swamps
Food waste
Crop production 
Impact on climate volatility and sustainability 
Regernative farming
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4
Q

By 2050 there will be 9.7 billion people, what does agriculture need to do to become more sustainable?

A
  1. Freeze ag footsprint
  2. Grow more on farms we’ve got
  3. Use resources more efficiently
  4. Shift Diets
  5. Reduce Waste
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5
Q

Based on the food supply, if we reach 9.7 billion people , what actions would bee have to take to feed them?

A 
Reduce growth in demand for food and ag products
Increase food production on same land
Protect and restore natural ecosystems
Increase fish supply
Reduce GHG emissions from ag production
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6
Q

What are the 5 Senses to assess food with?

A 
Appearance/Sight
Smell/Odor
Taste
Sound
Touch/Texture
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7
Q

When we think of appearance what should we consider?

A

Colour
Form consistency
Size
Plating

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8
Q

When we think of smell what should we consider?

A

Pleasing of offensive, memory associated
Temp increase volatiles to reach you (easier to smell arm than cold)
Olfactory centre (gaseous state)
Orthonasally or retronasally
10,000 times more sensitive than taste and can differentiate hundreds of distinct odors

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9
Q

What are the 5 different taste?

A 
Sweet
Salty
Sour
Bitter
Umami
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10
Q

What is sweet tastes associated with?

A

With OH groups

Sweeter at higher temps

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11
Q

What is salty tastes associated with?

A

Due to ions and more intense at low temps

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12
Q

What is sour tastes associated with?

A

Result of H+ found in acids

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13
Q

What is umami tastes associated with?

A

Associated with Amino acid based substances and more intense in a noisy environment

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14
Q

What is a papillae?

A

taste receptors in the taste pore

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15
Q

What makes up flavour?

A

Aroma taste oral sensations memory/experience
Flavour perceptions change over time
Cooking and produce flavours from non-flavour substances
Natural flavours are simulated as closely as possible through the production of synthetic compounds
Flavours can be difficult to describe verbally

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16
Q

When we think of sound what do we associated with that?

A

Crisp crunch

Squeaky like popcorn

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17
Q

When we think of texture what should we consider?

A

Tactile sense

Dry moist solid fluid thick thin rough smooth tough tender compact porous

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18
Q

What are positive and negative texture associations of food?

A

Positive: crisp crunchy tender juicy firm

Negative: Tough soggy crumbly lumpy watery slimy

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19
Q

Where are the pressure and movement receptors on the body?

A

On the skin and muscles of the mouth and tongue

-relates to texture

20
Q

What is sensations (trigeminal sensations)?

A

Hot, cold, effervescent/tingling astringency

Trigeminal nerve: perception of chemosensory information from our environment

21
Q

What is a sensory panels?

A

Product development and quality

Control environment (temp, light, sound, influence)

Palate cleansing, taste carryover

22
Q

What are trained sensory panels?

A

Exceptional ability to evaluate specific aspects of food

Trained to describe these aspects using consistent meaningful descriptors

Objective analysis, spider graph

23
Q

What are consumer panels?

A

Hedonic scale is typically used

To determine consumer preference and product quality

Subjective analysis

24
Q

What is required for sensory tests?

A

Specific set up and requirements noting number of panelists required

Specific statistical analysis

Discrimination/difference

25
Q

How do you get around bias in sensory panels?

A

No bias in what is being tested, minimal training required

Paired comparison (which is spicier/sweeter)

Triangle: 2 same 1 different

Duo-trio: 3 samples presented, 1 reference, which of the 2 match the reference

26
Q

What is a sensory test?

A

Descriptive analysis
-highly trained to rate intensity/magnitude of specific attributes

Spider graph

27
Q

During sensory test, what is the point of asking if it is affective/preference/hedonic?

A

Screened for product use
Asked degree of liking
Pictorial, line, numbers

28
Q

Why do we use seasoning?

A

To enhance flavour of food

29
Q

What can salt do to food?

A

Heighten flavour
Gives impression of increased thickness and fullness in soups
Vinegar, umami can enhance salt perception
Anti caking, free flow agent

30
Q

What does salt accentuate and suppress?

A

Accentuates: sweet and sour

Suppresses: Bitter

31
Q

Where does salt come from?

A

Mined from salt beds or harvested from saline ocean water

32
Q

What is pepper and where does it come from?

A

Grows in tropics (india, indonesia, brazil, vietnam)

Peppercorns are form pepper berries on the vine

33
Q

What is responsible for the pungent flavours of pepper?

A

Piperine

-in black and white

34
Q

What is the difference between black, white, pink, green and Szechuan pepper?

A

Black: Picked green, fermented, sun-dried

White: Ripe, outer covering removed

Pink: Not pipeline, peppery.or juniper

Green: Unripened, freeze-dried or pickled

Szechuan: Prickly ash tree

35
Q

What are spices and herbs?

A

Aromatic vegetable substances, not regarded as food with no significant nutrition

Tropical aromatics, leafy herbs, spice seeds

36
Q

What is a space?

A 
Bud
Barck
Root
Flower
Fruit
Seeds
-spice extracts are extracted with steam distillation or solvent extraction
37
Q

What is an herb?

A

Aromatic leaves and stems from plants grown in temperate climates

38
Q

How are vegetables fruits and flowers used as seasoning?

A

Onions, garlic, tomatoes, mushrooms, mirepoix, paprika
Chilies add heat and flavour
Fruits are compatible with savoury, salty hot and sweet such as citrus mangoes peaches
Edible flowers

39
Q

What scale is the hotness of peppers measured on?

A

Scoville heat units

40
Q

What are some of the edible flowers?

A 
Chrysanthemum
Hibiscus
Orange blossom
Jasmine
Rose
41
Q

What can food additives do?

A 
Maintain or improve safety and freshness 
Improve/maintain nutritional value
Improve taste, texture, appearance
Anti-caking
Colouring
Emulsifying/thickening
Enzymes
Firiming
Glazing/polishing
Sweetness
pH adjusting
Preservatives
42
Q

What kind of flavourings can you add?

A

Extracts

Essences (alcohol, emulsions)

43
Q

What produces flavour?

A 
Microbial fermentation (butter)
Enzymatic reactions (cheese)
Extraction
HEating
Processing
44
Q

How do you analyze flavour?

A

GC: volatile

HPLC: non-volatile/labile

45
Q

What accentuates umami flavours?

A 
MSG
Yeast extracts
5`-ribonucleotides
-enhances sweet and salty
-reducing bitter and sour
46
Q

What accentuates kokumi?

A

Allium
Glutathione
-mouthfulness, aged, richness

47
Q

How can you hide undesirable or modify taste perception ?

A

Encapsulation
Stimulate sweet and salty receptors
Complementary flavours

FN 2232 (20 decks)

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