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Certified Culinary Scientist > Macro and Micro Ingredients (20%) > Flashcards

Macro and Micro Ingredients (20%) Flashcards

1
Q

Identify the important food sugars

A

Simple Carbohydrates/Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides

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2
Q

Common types of simple carbohydrates/ monosaccharides

A

Aldehydes- glucose
Ketone- fructose

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3
Q

Specific properties of monosaccharides

A
  1. highly water soluble since there are many hydroxyl groups (enable hydrogen bonding)
  2. Reducing sugars since there ring structures are able to open while in solution to expose the reactive carbonyl group
  3. Rarely found in nature, common sources are fruit and nectar
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4
Q

Where is the carbonyl group found in the structure of aldehydes and ketones?

A

Aldehydes- found at the end of the carbon backbone
Ketone- found in the middle of the carbon backbone

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5
Q

Common types of disaccharides

A

Sucrose (table sugar)- glucose + fructose
Maltose- glucose + glucose
Lactose- glucose + galactose

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6
Q

specific properties of sucrose

A

not a reducing sugar and can’t participate in maillard browning because of its inability to expose a carbonyl group while in solution

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7
Q

specific properties of maltose and lactose

A

reducing sugar and can participate in maillard browning

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8
Q

Traits of disaccharides

A

sweetness, hygroscopicity (affinity for binding water), solubility, crystallization tendency, reactivity
*traits vary depending on how the monosaccharides are bound

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9
Q

Common Examples of Polysaccharides

A

1) Starch
2) Cellulose
3) Hemicellulose
4) Pectin
5) Glycogen
6) Chitin
7) Inulin
8) Gums (guar, locust bean, alginate, agar, carrageenan)
9) Other dietary fibers

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10
Q

Characteristics of polysaccharides

A

-the most abundant carbohydrate structures in nature
-uncooked, they are tough, bland and hard to digest
-in purified forms they are added to most processed food products

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11
Q

Main uses for polysaccharides in processed food products

A

-thicken solutions, due to the long structure with many hydroxyl groups entrapping the water through hydrogen bonding
- stabilizing
- gelling abilities

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12
Q

Identify the parts of a kernel of grain

A

Endosperm- majority of grains interior
Bran- outside surface
Germ- small part of the interior

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13
Q

What is the Endosperm of a grain kernel used for

A

source of white flour and contains the greatest share of protein, carbohydrates, iron, major vitamin B and fiber

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14
Q

What is the bran of a grain kernel used for

A

included in whole wheat flour or bought separate but is primarily insoluble

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15
Q

What is the germ of a grain kernel used for

A

usually separated at milling as it would reduce the shelf life due to its fat content. Can be bought separately but also included in whole wheat flour.

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16
Q

What are the factors that can affect the perception of taste

A

Temperature, consistency, presence of contrasting tastes, presence of fat, color, saltiness, age, health, smoking

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17
Q

How can temperature affect the perception of taste?

A

i. Warm temperatures offer the strongest tastes and heating foods releases volatile flavor compounds
ii. Foods tend to lose their sour and sweet tastes both in colder and hotter temperatures
iii. Saltiness is perceived differently at extreme temperatures (stronger when colder), best to adjust seasoning at the dishes final temperature.

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18
Q

How can consistency affect the perception of taste?

A

Texture will differ the perceived intensity of flavors. Whipped cream has a milder flavor than un-whipped due to the volume.

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19
Q

How can the presence of contrasting tastes affect the perception of taste?

A

i. Sweet and sour are opposites, the addition of one to a food dominated by the other will enhance the food’s overall flavor. But too much will negate the dominants flavor.
ii. Sweet, sour, or salty will cut down bitterness

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20
Q

How can the presence of fat affect the perception of taste?

A

Many taste and aroma chemicals are dissolved in fats naturally occurring or added. The compounds are slowly released by evaporation or saliva that provides taste sensations. Without enough fat, the flavor compounds might not release correctly and providing little sustained flavor. Too much fat can coat the tongue interfering with the taste buds ability to perceive flavor.

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21
Q

How can color affect the perception of taste?

A

Color helps the perception of how a dish will taste. For example a lemon dish should have yellow components or lime green components.

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22
Q

How can saltiness affect the perception of taste?

A

Salt perception varies between individuals and how much salt is in their diet. If they eat many salty foods they have a higher tolerance for the salt flavor.

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23
Q

How can Age affect the perception of taste?

A

Taste and smell does decline with age but not at the same rate as vision and hearing. Smell usually declines before taste but there is a great deal of variation across individuals.

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24
Q

How can health affect the perception of taste?

A

i. Colds can result in temporary loss of smell since the mucus inhibits airflow preventing odor compounds from reaching the olfactory receptors but taste is largely not affected
ii. Medication can adjust the sense of taste and smell, suppress the perception of saltiness or bitterness, or decrease salivation production
iii. Underlying conditions could result in a sodium-restricted diet

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25
Q

How can smoking affect the perception of taste?

A

There is strong evidence that smoking diminishes odor sensitivity, supporting the fact that people who smoke are generally less sensitive to odors. Immediately after smoking taste sensitivities are lowered but that disappears 2 hour after smoking.

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26
Q

What can be added to enhance the perception of taste?

A

commercial flavor enhancers that activate the umami taste receptors in the mouth/tongue. Includes MSG, inosinate and Guanylate, autolyzed yeast extract (AYE) and hydrolyzed vegetable protein (HVP)

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27
Q

What is Monosodium glutamate

A

Flavor enhancer that:
1) The sodium salt of glutamic acid and Is the most abundant naturally occurring nonessential amino acid. It balances, blends and rounds the total perception of other tastes
2) Mixes well with meat, fish, poultry, many vegetables, sauces, soups and marinades
Excess quickly ruins the taste of a dish

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28
Q

What is Inosinate and Guanylate

A

Flavor enhancer that:
1) Disodium inosinate and disodium guanylate are known as disodium ribotides and used together as a 50/50 ratio
2) Usually used with MSG and is 4 times the flavor-enhancing power when used as 98% MSG and 2% I+G
3) Generally produced through fermentation of raw plant materials, like tapioca starch
4) Suitable for vegans and vegetarians

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29
Q

What is Autolyzed Yeast Extract

A

flavor enhancer that:
1) Created from the breakdown of yeast cells (baker’s or brewer’s yeast) with the final product being liquid, paste or spray-dried powder
2) Primarily enhancer in processed foods (soups, meats and vegetarian meat analogs
3) It stimulates the taste receptors that are sensitive to the umami or savory type of taste
4) Has a cleaner appearance on the ingredient statement since it can be listed as “yeast extract”

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30
Q

What Hydrolyzed Vegetable Protein

A

flavor enhancer that:
1) Produced by acid hydrolysis of cereals or legumes
2) Used in wide variety of processed foods (soups, sauces, chili, stews, hot dogs, gravies, seasoned snack foods, dips and dressings)
3) Often blended with other spices to make seasoning blends and is a great way to provide glutamate enhancement without using MSG

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31
Q

What is the concept of a base note or foundation flavor

A

he dominant and lingering flavor. These flavors consist of the basic tastes (sweetness, sourness, saltiness and unmami) and come from foods such as anchovies, beans, chocolate, fried mushrooms, fish sauce, tomatoes, most meats (beef and game) and garlic. Or they can be created by smoking or caramelizing the foods’ sugars during grilling, broiling and other dry-heat cooking processes

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32
Q

What is the concept of a middle note flavor

A

The second wave of flavors and aromas. More subtle and more lingering than top notes, middle notes come from dairy products, poultry, some vegetables, fish and some meats

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33
Q

What is the concept of a top note flavor

A

The sharp, first flavors or aromas that come from citrus, herbs, spices and many condiments. There top notes provide instant impact and dissipates quickly.

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34
Q

What is the concept of the aftertaste or finishing flavor

A

The final flavor that remains in the mouth after swallowing (the lingering bitterness of coffee or chocolate or the pungency of black pepper or strong mustard)

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35
Q

What is the concept of roundness in regards to flavor

A

The unity of dish’s various flavors achieved through the judicious use of butter, cream, coconut milk, reduced stocks, salt, sugar and the like. These ingredients cause the other flavorings to linger without necessarily adding their own dominant taste or flavor

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36
Q

What is the concept of depth of flavor

A

whether the dish has a broad range of flavor notes

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37
Q

What are emulsions and what is its appropriate use

A

reduce the surface tension between two immiscible phases (ie. Oil and water)
Uses: inhibit start retrogradation in baked goods to slow staling, control fat crystallization in chocolates, aid in the dispersion of dry ingredients that contain a fat into a liquid, aid in foam formation and stabilization

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38
Q

What are extracts

A

a hydroalcoholic (water and alcohol) extract of a plant material. Solid extracts are further concentrated

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39
Q

what are essential oils

A

the volatile oil obtained from plants. May be steam distilled (a heat process) or expressed (a cold process)

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40
Q

What are reaction flavors

A

also called “processed flavors” are created by reacting or cooking flavor precursors to create the desired flavor profile.

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41
Q

What is a spray dried flavor

A

an oil-soluble flavor is dispersed in a gum or carbohydrate solution and sprayed into a chamber where it is dried with heat. Most common method where volatile flavors are “trapped” in the gum/carbohydrate carrier and has moderate protection from oxidation. Moderate to poor protection from oxygen.

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42
Q

What is vacuum dried flavor

A

a flavor paste containing mostly protein is dried with heat under vacuum (roasting notes are produced during drying, food for meat and poultry flavors), most volatile flavors are lost during process and its labor intensive

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43
Q

What is encapsulation

A

droplets of an oil-soluble flavoring are encased in a gelatin shell, excellent heat stability but costly and inconsistent flavor releases in food applications

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44
Q

What is plating for flavors

A

oil-soluble flavorings are coated on a crystalline substrate, such as salt, starches and dextrins (derived from starch), low cost and may be produced in any type of blender, suitable for spices and extractives. However, volatile flavorings (flavorings that vaporize at low temperatures) will ultimately evaporate and formation of off flavors is possible due to oxidation.

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45
Q

What are the types of commercial colors available

A

Natural colors- those extracted from plants and animals
Synthetic colors dye and lakes

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46
Q

What are the characteristics of natural colors

A

usually less stable and less consistent than synthetic, more expensive, products are still considered to be artificially colored by the FDA

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47
Q

What are the characteristics of synthetic colors

A

dyes are water-soluble that can be used to color beverages, mixes and dairy products
lakes are oil-soluble that can be used to color dry ingredients and food with high fat content

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48
Q

What is the difference between certified and noncertified food colors

A

Certified dyes are tested and certified by the FDA that each batch meets legal specifications, otherwise can’t be used.
□ Natural colorants are exempt from this
□ Benefit- its provides information about the amounts of dyes sent into commerce each year
□ There are 7 certified colors for use in food

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49
Q

What is the process of caramel color production

A

Controlled caramelization of sugars and starch hydrolysates (commonly high-dextrose corn syrup). Water soluble, can be liquid or spray-dried, stable to light, oxidation, pH and temperature. Will lose color in response to a microbial attack

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50
Q

What are the classes of caramel color

A

□ I: the most natural and least stable, not made from using sulfites or ammonia
□ II: Commonly used in tea, whiskey and brandy, made from sulfites but not ammonia salts
□ III: used in confections, bakery products, beer and soy sauce, made from ammonia salts but not sulfites
□ IV: Allows both sulfites and ammonia salts, suitable for acidic applications like cola

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51
Q

Compare and contrast butter versus margarine

A

a. Butter- made from agitating or churning cream. A dairy product that contains 80% milkfat, <16% water, 2-4% milk solids
i. Firm when cold and soft a room temperature
ii. Extremely prone to rancidity
b. Margarine- Not a diary item, made from animal or vegetable fats. Flavorings, colorings, emulsifiers, preservatives and vitamins are added. The item is solidified through the process of hydrogenation
i. Also 80%fat and 16% water
ii. Spreadable at cold temperatures

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52
Q

What are the production steps for milk?

A

Pasteurization, Homogenization, Fortification

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53
Q

What is pasteurization of milk?

A

the destruction of the pathogenic bacteria, yeast, and molds, as well as 95-99% of the nonpathogenic bacteria. Required for all grade A milk

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54
Q

What type of pasteurization is used to make shelf stable milk

A

UHT- Ultra High Temperature

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55
Q

What is homogenization of milk?

A

prevent creaming or the rising of fat to the top of the container of milk, resulting in milk that maintains a more uniform composition with improved body and texture, a white appearance, richer flavor and more digestible curd.

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56
Q

What is milk fortification?

A

the addition of nutrients at levels beyond/different from the original food
a) Vitamins A and D added to whole milk
b) Low-fat milk, nonfat milk and low-fact chocolate milk and evaporated milks must be fortified

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57
Q

What are the attributes of whole milk?

A

3.25% fat, 150 calories/ 8 ounces

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58
Q

What are the attributes of reduced fat milk?

A

2% fat, 120 calories / 8 ounces

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59
Q

What are the attributes of low fat or light milk?

A

0.5-1% fat, 100 calories/ 8 ounces

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60
Q

What are the attributes of nonfat, fat-free or skim milk?

A

> 0.5% fat, 90 calories / 8 ounces

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61
Q

What are the safe storage requirements for milk

A

Refrigerated or below 41F

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62
Q

What are the production steps for cheese making?

A

The mammals milk protein is coagulated using an enzyme (rennet) to separate the curds and whey. The curds are removed and used for cheeses like fresh ricotta or cottage cheese. They whey is further processed to make different cheese types. Further processing includes cutting, kneading, cooking, placing in molds or addition of salt or special bacteria.

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63
Q

What are the attributes of cheese?

A

Moisture and fat content drives the cheese’s texture and shelf life.
Cheese is classified by country of origin, ripening method, fat content and texture

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64
Q

What are the safe storage requirements for cheese?

A

the more moisture, the shorter the shelf life
FDA allows for the manufacture and distribution of raw-milk cheese provided that they are aged more than 60 days at temperature less than 35F

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65
Q

What are the production steps of Cultured Dairy Products?

A

1) Specific bacterial cultures are added to fluid dairy products
a) Buttermilk- (Streptococcus lactis) culture added to fresh pasteurized skin or low-fat milk
b) Sour Cream-Streptococcus lactis culture added to fresh pasteurized, homogenized light cream
c) Yogurt- made from milk (either whole, low-fat or non-fat) cultured with Lactobacillus bulgaricus and Streptococcus thermophilus

66
Q

What are the attributes of the 3 main types of cultured dairy products?

A

Buttermilk- tart with a thick texture
Sour Cream- white, tangy gel
Yogurt- thick, tart, custardlike

67
Q

What are the safe storage requirements for cultured dairy product?

A

Store at refrigerated temperatures (less than 41F)
Sour Cream- 4 weeks
Yogurt- 3 weeks
Buttermilk- less than 2 weeks

68
Q

What are the production steps of evaporated milk?

A

a) Whole or non-fat milk is concentrated through evaporation in a vacuum chamber (60% of the water is removed)
b) Homogenized
c) Fortified with Vitamin A and D
d) Canned and sterilized in the can

69
Q

What are the attributes of evaporated milk?

A

Whole-Must contain >25% milk solids and >7.5% milk fat
Non-fat- must contain >20% milk solids and >0.5% milk fat

70
Q

What are the safe storage requirements for evaporated milk?

A

shelf stable in cool environment until opened.

71
Q

What are the production steps for dried milk?

A

a) Pasteurized whole or nonfat milk is condensed (2/3 of water is removed)
b) Spray dried to less than 5%moisture level
c) Nonfat dry milk is fortified with A and D

72
Q

What is fresh cheese, its culinary application and requirements for shelf life and food safety?

A

generally mild and creamy cheese with a tart tanginess but should not taste acidic or bitter.
i. Culinary application- Cream cheese, feta, mascarpone, mozzarella, queso oaxaca, and ricotta
1) Difficult to heat
ii. Storage requirement- Highly perishable since there moisture content is 40-80%

73
Q

What is unripened cheese, its culinary application and requirements for shelf life and food safety?

A

the cured is separated from the whey and formed into cheese immediately for use or consumption within a few weeks

74
Q

What is soft cheese, its culinary application and requirements for shelf life and food safety?

A

thin skins and creamy centers and are among the most delicious and popular cheeses
i. Culinary application- Brie, camembert, boursin, taleggio
ii. Storage requirement- At their peak for a few days, moisture content 50-75%

75
Q

What is Semi-soft cheese, its culinary application and requirements for shelf life and food safety?

A

mild and buttery cheese with smooth, sliceable textures. Moisture content ranges from 40-50%
Culinary application- Blue, brick, feta, Havarti, Monterey Jack, mozzarella, muenster and provolone

76
Q

What is firm cheese, its culinary application and requirements for shelf life and food safety?

A

are not hard or brittle by can be closed-textured and flakey or dense and holey, moisture content 30-40%
i. Culinary application- Cheddars, Colby, Emmenthaler, Gruyere, fondue, Provolone, Monterey Jack and Jarlsberg

77
Q

What is hard cheese, its culinary application and requirements for shelf life and food safety?

A

Strategically dried out cheese that have a moisture content around 30%
i. Culinary application- Asiago, Grana Padano, Parmigiano-Reggiano, pecorino Romano
1) Most often grated to release the best flavor but will lose flavor within hours of grating. Served tableside or with a salad

78
Q

What is processed cheese, its culinary application and requirements for shelf life and food safety?

A

made from a combination of aged and green cheeses with emulsifiers, pasteurized and pouted into molds to solidify
i. Culinary application- commonly used in food service due to being less expensive, will not age or ripen, and their shelf life is greatly extended

79
Q

What are the different classifications of fats/oil/lipids

A

Saturated, unsaturated and trans fat

80
Q

What is saturated fat?

A

the most stable at room temperature. This fatty chain consists of single bonds were all the carbon binding sites are filled by hydrogen

81
Q

What is unsaturated fat?

A

when a hydrogen is removed from a fatty chain and a double bond is formed between adjacent carbons

82
Q

What is the difference between mono and poly unsaturated fat?

A

monounsaturated only has 1 double bond in the chain
polyunsaturated has more than 1 double bond in the chain.

83
Q

What are the trans fats?

A

the extra hydrogen bonds on either side of a double bond is on opposite sides of the fatty acid chain. As a result, trans fats are solid at room temperatures. Trans fats can be a result of hydrogenation, deodorization and few are naturally occurring.

84
Q

What is the purpose of bulking agents?

A

replace or create bulk in reduced sugar and reduced fat products and to dilute extremely concentrated ingredients like high-intensity sweeteners and flavors.

85
Q

What is the purpose of confectionary products?

A

sugar and corn syrup represent most of the bulk and needs to be replaced when going to sugar-free or artificially sweetened.

86
Q

What is the purpose of sugar alcohols?

A

a bulking agent for high intensity sweeteners. Can be used to replace fat in frozen desserts, salad dressings and chewing gums

87
Q

What is the purpose of using maltodextrin?

A

add bulk but also turns a liquid into a dry spice. Used in salad dressings and other cold applications to provide a smooth mouthfeel without much impact to taste

88
Q

What is the purpose of using polydextrose?

A

indigestible synthetic polymer from dextrose, 10% sorbitol and 15% citric acid. Commonly used as a replacement for sugar, starch and fat in commercial beverages, cakes, candies, breakfast cereals, dessert mixes, frozen desserts, pudding and salad dressings. Slightly more viscous than sucrose which is important for sugar free syrups. Also used as a humectant (hygroscopic substance that keeps moisture in food), stabilizer and thickening agent.
*Regulated by the government to 15g per servings as it can cause gastrointestinal distress

89
Q

What is the purpose of carbohydrates?

A

replace fat in fat-free products, commonly used because it cost effective

90
Q

What is the purpose of using starches?

A

common in low-fat muffins and pastries since they can form gels that mimic the fat mouthfeel.

91
Q

What is the purpose of using whey protein?

A

can act like some fat or an emulsifier with gelling applications (think mayo).
Microparticulated whey proteins are used as a fat substitute in dairy products and can greatly improve texture and taste

92
Q

What is oxidation?

A

breakdown by exposure to oxygen. Oxygen can trigger enzymatic browning in fruits and vegetables, fading of color pigments such as carotenoids and rancidity of fats and oils through degradation reactions referred to as autoxidation

93
Q

What are sequestrants?

A

binds free metal ions to prevent them from catalyzing the oxidation reaction, best known as EDTA

94
Q

How do antioxidants prevent oxidation?

A

antioxidants gives up its own hydrogen atom to the double bonds of the unsaturated fatty acid (hydrogenation) to halt oxidation.

95
Q

What two compounds are combined to create natural antioxidants?

A

tocopherols and tocotrienols
high-alpha species are used with vitamins and low-alpha species work best with food

96
Q

What are the types of artificial antioxidants and which items they work best with?

A

BHA and BHT for animal fats and essential oils,
TBHQ (tertiary-butyl hydroquinone) for frying oils
PG (propyl gallate) for dried and fresh meat as it doesn’t perform well in high temperatures.

97
Q

What are types of vegetable fats?

A

Corn, soy, olive, peanut, sunflower, cotton and specialty oils (sesame, nut and other seeds)

98
Q

What are the attributes of vegetable fats?

A

Most are composed of unsaturated fatty acids (either mono- or polyunsaturated), liquid at room temperature and higher smoking point than animal fat

99
Q

What are types of vegetable oils?

A

coconut, palm, and palm kernel

100
Q

What are the attributes of vegetable oils?

A

Tropical oils and cocoa butter (expect coconut and oil palms)are primarily saturated fatty acids (solid at room temperature). Excellent for replacing animal fats and shortenings in baking applications but do not contain cholesterol or trans fats

101
Q

What are the nutritional value of vegetable oils and fats?

A

most vegetable oils has an abundance of omega 6 fatty acids and limited omega 3s. Nutritionists say a healthy diet contains a ratio of 4:1 for omega 6 to omega 3 fatty acids.

102
Q

What are types of animal fats?

A

Lard (Pigs), Tallow (beef), Marine Oil (Fish)

103
Q

What are the nutritional value of animal fats?

A

Animal fats contain high amounts of palmitic acid (C-16) and stearic acid (C-18)
a) Stearic acid tends to be neutral and does not raise LDL Cholesterol or lower HDL cholesterol
b) Palmitic acid can’t say the same

104
Q

What is the most saturated animal fat?

A

Lamb fat is the most saturated (solid at room temperature) followed by beef, pork, chicken and fish.

105
Q

What is WONF and what does it mean

A

With Other Natural Flavors
a regulatory category of flavors that includes ingredients from the names source and also pulled in additional flavor notes from other natural sources

106
Q

What are N&A flavors

A

Natural and Artificial flavors, rely on a combination of ingredients from the names natural sources and other substances that could include non-natural.

107
Q

What are FTNF Flavors

A

From the Names Fruit, only contain ingredients directly from the flavor single source

108
Q

What are direct additives

A

additives intentionally or purposefully added to foods (must be on label)

109
Q

What are indirect additives

A

additives that are incidentally added to food in very small amounts during some stage of production, processing, storage, packaging or transportation (does not have to be labeled)

110
Q

What are natural flavors

A

substances that are extracted from plants, herbs and spices, animal or microbial fermentation (including essential oils and oleoresins)

111
Q

What are artificial/synthetic flavors

A

chemically similar to natural and offer increased consistency un use and availability.

112
Q

Explain how that standards of identification for milk product relates to compositional differences

A

a. Moisture and fat% will change the attributes and shelf life of the milk and milk products.
b. Vitamin A and D are fat soluble and are removed in the low or non-fat milk and need to be fortified

113
Q

What are rendered fats?

A

the process of heating fat to remove connective tissue and then cooling. This product (lard, tallow) are highly desirable for flaky crusts.

114
Q

What are the sensory results of rancidity

A

causes deterioration of the fat, producing a disagreeable odor and flavor in fatty substances

115
Q

What is melting point

A

index on the force of attraction between the molecules. A high melting point indicates a strong attractive force between molecules. A mix of several triglycerides has a lower melting point.
Oils that are liquid at room temperature are thought to be more unsaturated, have shorter chains and lower melting point

116
Q

What is the smoke point

A

the temperature at which fat may be heated before continuous puff of blue smoke come from the surface, indicating that free glycerol has been further hydrolyzed

117
Q

What is the flash point

A

comes after the spoke point, when small flames of fire begin in the oil. Hydrogenated fats and oils have a higher smoke/flash point that natural fat sources

118
Q

What is the functional property of fats, oils, lipids in aeration

A

fats that are plastic or solid at room temperature are the only ones to be used for creaming or aeration as they are easily workable without breaking.

119
Q

what are the functional properties of fats, oils, lipids in crystalization

A

Fats with smaller crystals are harder fats, have a smooth, fine texture and appear to be less oily. Fats with larger crystals (made from molecules with similar fatty chain lengths) are softer, coarse texture and appear oily.

120
Q

what are the functional properties of fats, oil, lipids in heat transfer

A

long-chain fatty acids have a higher melting point than short-chain fatty acids

121
Q

what are the functional properties of fats, oils, lipids in mouth feel

A

the melting point affects the mouth feel of the lipid. Animal fats will have a more decadent sensation (melting point closer to body temp) as oils with higher melting point with have off textures/flavors

122
Q

What is winterization of fats, oils and lipids?

A

oil has been pretreated to control undesirable cloudiness. Oil is refrigerated and the large undesirable high melting point triglycerides are filtered out.

123
Q

what is fractionation of fats, oils, lipids

A

the separation of high and low melting point triglycerides under controlled cooling conditions.

124
Q

what is plasticizing of fats, oils, lipids

A

softening of hard fat to create homogeneous crystal structures (think shortenings)

125
Q

what is polymorphism of fats, oils, lipids

A

the ability of a fat to have more than one crystal structure, depending on the conditions during crystallization and the composition of the fat.

126
Q

what is crystallization of fats, oils, lipids

A

manipulation of the crystals formed when fat is cooled.

127
Q

what is polymerization of fats, oils, lipids

A

degradation usually resulting from extreme heat causing lipids to loose stability.

128
Q

What are the functional properties of acidulants

A

lowers pH in food enhancing desirable flavors (pickling) while also adding preservation. Acidulants can also be used for emulsification.

129
Q

What are the functional properties of alkalis food additives

A

raise the ph of food ,or compact natural acid levels. Used to neutralize acids developed naturally or cultured in fermented foods or acid in cream. Sodium bicarbonate is an alkaline used as a leavening agent

130
Q

Explain the types, functions and benefits of food starches

A

2 basic polymers are amylose and amylopectin. Often used as a carbohydrate source, extender or thickening affect. Made mostly from corn but also from sorghum, potatoes and wheat

131
Q

Explain the types, functions and benefits of food gums

A

defined as materials are disposable in water and capable of making water viscous.
i. Are complex polysaccharides that are naturally found or can be synthetically made
ii. Used to stabilize ice cream and desserts, thicken beverages, stabilize emulsified salad dressings, gives body to food and stops settling of suspended particles

132
Q

What is chemical leavening and its function in baked products

A

most widely used chemical agent is baking powder, works through the creation of carbon dioxide through combining an alkaline substance with an acidic substance and water

133
Q

Why is it important to accurately measure the chemical leavening?

A

too little and the product is dense and heavy, Too much causes over-rise followed by collapse, coarse loose texture and off flavor.

134
Q

What are the functional characteristics of emulsions

A

have both a polar hydrophillic group and a negative hydro phobic group that can interact with both polar (water-based) and non-polar (oil-based) phases.

135
Q

What are the functional characteristics of foams

A

contribute to the volume and texture of many foods, They are inherently unstable.

136
Q

What is the dispersed phase of an emulsion

A

the drops of the liquid that is dispersed in another

137
Q

What is the continuous phase of an emulsion

A

the liquid that the drops are suspended in

138
Q

What are the functional characteristics of gels

A

polysaccharides used to thicken and stabilize food, Defined as two-phase system with a solid continuous phase and a liquid dispersed phase.

139
Q

What are the functional characteristics of protein hydrolysates

A

solubility, water holding capacity, emulsification, and foam forming abilty

140
Q

What are the functional characteristics of lipids

A

energy source with high caloric density, adds texture and taste and contributes to satiety

141
Q

What are macronutrients

A

the primary factors that determine the physical state and structure of food (fats, proteins, carbohydrates and water). Their need in the diet is different for individuals based on age, activity and lifestyle.

142
Q

What are micronutrients

A

are essential to our health, although required in small quantities (vitamins and minerals).

143
Q

How is the energy of food expressed

A

Calories, measures the total energy provided by the fats, protein, carbohydrates and alcohol in foods

144
Q

What is the equation for energy density

A

ED= kcal/g

145
Q

How many calories are in 1 gram of pure fat

A

9

146
Q

How many calories are in 1 gram of pure carbohydrate

A

4

147
Q

How many calories are in 1 gram of pure protein

A

4

148
Q

How many calories are in 1 gram of pure alcohol

A

7

149
Q

Specify the function, source and technique for nutrient retention of various vitamins and minerals

A

Enriching or fortifying products (flour, milk) with either the nutrients lost or with ones that weren’t present to begin with.
Monitor or adjust the cooking process to reduce loss of vitamins and minerals

150
Q

Define Healthy Nutrition

A

foods that provide adequate energy and nutrients for us to thrive in mind, body, and spirit with occasional treats to provide pleasure

151
Q

Describe how to develop products that meet established nutrition requirements

A

Foods must provide sufficient amounts of protein, fats, and carbohydrates while being rich in the essential vitamins, minerals and the most overlooked nutrient, water.
This can be accomplished through the use of the right ingredients and cooking process

152
Q

What are Phytochemicals and how do they relate to disease prevention

A

naturally occurring chemical compounds in plants that may be beneficial for health, like antioxidants absorbed into the body helps prevent chronic diseases due to foods oxygen radical absorbable capacity (ORAC)

153
Q

What is the role water plays in maintaining a healthy human body

A

plays a vital role in many body functions and controls from weight to muscle tone to all bodily enzymatic and chemical reactions. Water also transports hormones, nutrients, oxygen and antibodies through the bloodstream and lymphatic system

154
Q

What are recommended dietary guidelines

A

provide authoritative advice about how good dietary habits can promote health and reduce risk of major chronic diseases

155
Q

What are serving sizes

A

the unit of measure describing the average single serving of a given food

156
Q

List the 6 categories of essential nutrients

A

Carbohydrates
Proteins
Fats
Vitamins
Minerals
Water

157
Q

How does poultry age affect the choice of cooking method

A

poultry gets tough the older the animal, moist cooking should be used with older birds but for younger birds dry heat is acceptable

158
Q

Common Fabrication for poultry

A

half birds
quarters
boneless
legs and thighs
trussing

159
Q

What are the two types of fish

A

Round Fish- vertical swimmer with eyes on both sides
Flatfish- horizontal swimmer with eyes on one side (bottom dwellers)

160
Q

What the 3 main categories of seafood

A

Fish
Mollusks
Crustaceans

161
Q

What are the 3 types of Mollusks

A

Univalves- single shelled like abalone
Bivalves- 2 shells like clams, oysters and muscles
Cephalopods- no hard outer shell like squid or octopus

162
Q

What are crustaceans

A

Shellfish with a hard outer shell or skeleton and jointed appendages

Certified Culinary Scientist (6 decks)

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