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FST 10 > Midterm 3 > Flashcards

Midterm 3 Flashcards

1
Q

coffee has…

A

caffeine

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2
Q

tea has…

A

theophylline, caffeine

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3
Q

chocolate has…

A

theobromine, caffeine

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4
Q

chocolate started in

A

south/central amazon regions

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5
Q

original name for chocolate

A

xocolatl

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6
Q

xocolatl means…

A

“bitter water”

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7
Q

mayans

A

first real chocolate lovers, used as a cure-all, ceremonies, gifts, mythologies

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8
Q

aztecs

A

chocolate reserved for rich and nobles, form of currency

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9
Q

mayans/aztecs consumed chocolate in … form

A

liquid, served cold, still bitter tasting

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10
Q

HERNAN CORTES

A

arrived in front of aztec king, Montezuma, who had 50 cup per day ritual for chocolate, currency

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11
Q

theobromine toxicity

A

toxic to dogs because dont have enzyme to break it down

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12
Q

fatal dose of theobromine

A

200mg/kg

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13
Q

kinds of chocolate high in theobromine..

A

semi-sweet, bittersweet

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14
Q

european twist to chocolate

A

add sugar, hot, sweet

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15
Q

cacao bean latin name

A

“theobroma cacao”

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16
Q

“theobroma cacao”

A

food of the gods

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17
Q

steps to making chocolate

A
  1. clean and roast seeds
  2. break and winnow
  3. milling the nibs (liquor)
  4. conching (slow heating)
  5. tempering
  6. molding
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18
Q

coffee myth

A

KALDI the goat herder discovered after goats ate berries from tree and wouldnt sleep at night

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19
Q

how coffee works

A

inhibits adenosine (calming compound)

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20
Q

first coffee plants from…

A

horn of africa on red sea

would grind coffee and mix with animal fat to form paste

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21
Q

coffee first cultivated in…

A

Arabian peninsula in Yemen

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22
Q

“mocha”

A

ancient port of Al Mukah

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23
Q

muslims and coffee

A

found as acceptible substitute for alcohol

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24
Q

1600s, coffee brought to…

A

new amsterdam (new york)

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25
Q

boston tea party

A

converted tea drinkers to coffe drinkers

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26
Q

history of coffee

A
  1. england, italy, france
  2. dutch to indonesia
  3. brazillian coffe industry started by portuguese coffee from indonesia
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27
Q

1st espresso machine

A

italy 1905

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28
Q

“sanka”

A

1st decaffeinated coffee

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29
Q

“nescafe”

A

1st freeze-dried coffee, invented and marketed to switzerland

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30
Q

coffee is worlds most…

A

popular beverage

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31
Q

coffe consumed per year

A

400 billion cups

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32
Q

decaf coffee

A

originally with benzene befor beans roasted in Germany, then roasted to evaporate residual benzene

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33
Q

other solvents to decaffeinate coffee

A

trichloroethylene, dichloromethane, chloroform, coffee triglycerides, supercritical CO2, water saturated with flavor cmpds

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34
Q

largest consumers of coffee…

A

north americans

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35
Q

coffee takes….. yrs to produce

A

3-5 yrs

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36
Q

coffee will produce for up to

A

15 yrs

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37
Q

coffee bean is what part of the fruit…

A

seed

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38
Q

coffee fruit develops over…

A

6-9 months

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39
Q

2 types of commercially grown coffee

A

arabica, robusta (higher caffeine)

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40
Q

Coffee roasting

A

400F

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41
Q

roasting flavor…

A

caffeine (bitter), acids (sour/bitter), aroma (>100), browned flavors from roasted CHOs

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42
Q

what is caffeine…

A

alkaloid, chem defense system, food additive, flavor, bitter

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43
Q

caffeine sources…

A

coffee, tea, cola nuts

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44
Q

theophylline sources…

A

tea

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45
Q

theobrimine sources…

A

cocoa beans

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46
Q

caffeine in starbucks coffee

A

more than 2x normal coffee

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47
Q

soda caffeine

A

> 95% added as pure caffeine

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48
Q

“kopi luwak”

A

weasel coffee, indonesia, same as non-poop flavor

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49
Q

tea history

A
  • 500B.C., Monks drank tea when they sat in meditation.
  • 700A.D., Tang Dynasty, tea came available to the common people.
  • 1000A.D., Song dynasty, delicate tea ceremony formed
  • 1300A.D., Yuan Dynasty, tea ceremony back to simple and natural.
  • 1650A.D., Qing Dynasty, complicated and delicate tea ceremony reformed
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50
Q

types of tea

A

black “fermented”
oolong “semi-fermented”
green “not fermented”

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51
Q

fermentation of tea more accurately described as..

A

oxidation

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52
Q

tea definition

A

made by infusing leaves of tea plant Camellia sinensis in hot water

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53
Q

best quality tea made from…

A

bud and 1st 2 leaves of growing shoot

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54
Q

green tea

A

longest history, ranks 1st in output/variety, keeps most of antioxidants like catechin

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55
Q

green tea preparation includes…

A

denaturing enzymes with heat… makes tea stay green

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56
Q

black (red) tea

A

fermented, strong fragrances, fermentation turns green to black, 90% loss antioxidants during processing

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57
Q

oolong tea

A

semi-fermented, freshness of green tea and fragrance of black tea, higher antioxidant content than black tea

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58
Q

caffeine in tea leaves

A

often higher than coffee but less than coffee when you get per cup

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59
Q

compounds in tea…

A

caffeine, tannins (astringent), natural organic acids, aroma compounds (>300)

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60
Q

theanine

A

amino acid in tea

increases alpha brain wave activity, induces increased concentration over time when paired with caffeine

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61
Q

order of increasing brewing temp/time of tea

A

green, oolong, black

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62
Q

infusions added to tea

A

flowers, citrus, milk

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63
Q

“genmai cha”

A

japanese, started as tea sub, toasted brown rice+green tea

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64
Q

chinese tea ceremony spirits…

A

harmony, quiet, happy, true

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65
Q

english afternoon tea (4pm)

A

high tea is evening meal
low tea is afternoon
started by queen elizabeth I

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66
Q

cream teaa

A

tea, scones, jam/cream

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67
Q

light tea

A

tea, scones, sweets

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68
Q

full tea

A

tea, sandwiches, scones, sweets, dessert

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69
Q

soft drinks

A

carbonated water + sweetener

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70
Q

JOSEPH PRIESTLY

A

first drinkable glass of carbonated water, discovered O2, father of modern chemistry, HCl, NO2, CO, SO2

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71
Q

coca cola

A

originally bought from drugstore to cure ailments

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72
Q

early soda drinks

A

combo of cocaine/caffeine used to effectively cure headaches, but had rebound headaches

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73
Q

HARRISON ACT OF 1914

A

banned use of cocaine/opiates in over-the-counter products

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74
Q

ginger ale

A

ireland 1851

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75
Q

root beer

A

1876

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76
Q

dr pepper

A

1885 texas

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77
Q

coca cola

A

1886 georgia

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78
Q

pepsi cola

A

1898 north carolina

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79
Q

coca cola history

A

Dr. J.S. Pemberton

coca leaves, kola nut

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80
Q

alcoholic fermentation

A

C6H12O6–> ethanol + CO2

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81
Q

starches from grains are… in alcoholic fermentation

A
  1. hydrolyzed to sugars (brewing)
  2. fermented to produce beer or rice wine
  3. distilled to liquors
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82
Q

alcoholic beverages are the result of…

A

yeasts in the presence of sugar

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83
Q

beers made from

A

starch

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84
Q

wines made from

A

sugars

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85
Q

history of wine

A

6000BC

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86
Q

LOUIS PASTEUR

A

connected yeast to fermentation

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87
Q

EDUARD BUCHNER

A

won nobel prize in chem

living yeasts make transformation

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88
Q

white wine american

A

chardonnay, sauvignon blanc, riesling

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89
Q

white wine europe

A

burgandy/champagne, bordeaux, germany

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90
Q

red wine american

A

pinot noir, cabernet sauvignon, gamay

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91
Q

red wine europe

A

burgundy/champagne, bordeaux, beaujolais

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92
Q

wine grapes…

A

grow better in temperate regions, need balance of acid and sugar
coolnes=less sugar/more acid
heat=more sugar/less acid

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93
Q

when grapes mature…

A

acid decreases, sugar increases

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94
Q

acid-sugar balance affected by…

A

day length, avg daily temp. hrs sunlight

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95
Q

grape quality affected by…

A

micro-climate, exposure, soil, local topography, “terroir”

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96
Q

“terroir”

A

sense of place

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97
Q

grape pulp contains

A

sugar/acid

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98
Q

grape seeds/stems/leaves contain

A

undesireable flavor, tannins/oils/resins

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99
Q

grape skins contain

A

pigments, astringent tannins, aroma volatiles

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100
Q

german wines are usually…

A

white

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101
Q

process of winemaking…

A
  1. crushing
  2. pressing
  3. fermentation
  4. racked and stored
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102
Q

“crush” of wine

A

85% liquid

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103
Q

“pomace”

A

residue after pressing wine, often used as fertilizer

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104
Q

fermentation of red and white wines

A

red=with skins, 2-3 wks

white=without skins, 4-6 wks

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105
Q

wine fermentation occurs by the action of…

A

fungi (yeasts specifically), consume sugars

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106
Q

red wine aged in…

A

oak barrels, especially chardonnay

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107
Q

champagne

A

france, requires second fermentation for more CO2, bubbles occur when bottle opened

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108
Q

alcohol can be concentrated by..

A

distillation

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109
Q

alcohol boils at

A

173F (water at 212F)

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110
Q

distillation

A

boil alcohol, condense vapor by cooling

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111
Q

brandy

A

distilled wine (dessert wine)

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112
Q

oldest known recipe written for…

A

beer

113
Q

beer origins

A

monasteries

114
Q

beer characteristics

A

4% alcohol by weight
pH of 4.2
CHO + minerals
little protein and B vitamins

115
Q

beer production phases

A
  1. malting (barley to malt)
  2. brewing (extraction of barley starch and conversion to fermentable sugars)
  3. fermentation (sugar to alcohol+CO2)
  4. finishing
116
Q

malting

A
  1. production of AMYLASE enzmes, stops from growing but does not destroy
  2. when “maillard browning” occurs
117
Q

“malt” consists of

A

amylase, barley starch, maillard browning products

118
Q

other sources of beer starch

A

wheat, rice (budweiser for lightness)

119
Q

brewing

A

amylases hydrolyze starch to sugars, LAUTERING (water and sugars drained from mash and called “wort”, wort then boiled to deactivate remaining amylase enzymes

120
Q

hops can be added….

A

in brewing phase after lautering

121
Q

Hops…

A

member of hemp family, initially added as preservative, oils act as antimicrobial/spice

122
Q

fermentation

A

wort transferred to fermentation vessel and yeast added

123
Q

top fermentaiton

A

ales (3-14 days)

124
Q

bottom fermentation

A

lagers (3-40 days)

125
Q

“lagering”

A

cold cellaring

126
Q

finishing

A

filtered, cooled, stabilized, packaged, pasteurized

127
Q

pasteurizing and cold filtering…

A

extends shelf life

128
Q

most beers best within…

A

3 months of production date

129
Q

draft beer

A

usually not pasteurized

130
Q

american whiskey

A

distillation to 40%, aged in charred white oak barrels

131
Q

distilled product color…

A

colorless, oak and scraping gives color and flavor

132
Q

scotch whiskey

A

regulated by scottish law

must be aged in charred oad for >3 yrs, fermented only by yeast

133
Q

table salt

A

NaCl

134
Q

kosher salt

A

large grain salt

135
Q

sea salt

A

mixture of “salts” sound in common sea water

136
Q

iodized salt

A

sodium iodide, potassium iodide
promotes good thyroid health
not used in japan or countries where seaweed is eaten

137
Q

where does salt come from

A 
salt deposits (mining)
evaporation (sea water/lakes)
138
Q

roles of salt

A

life, taste, preservative, fermentations

139
Q

salt history

A

egyptian tombs, currency, biblical references

140
Q

romans and salt

A

salad, ham/sausage, olives, wine, fish sauce, salted fish

141
Q

salt substitutes

A

mostly KCl

142
Q

natural flavors

A

“aromas

143
Q

herbs

A

plant leaves

144
Q

spices

A

bits of dry seed, bark, and root

145
Q

spice trade

A

earliest china and egypt
ALEXANDER THE GREAT
middle east and india under roman rule

146
Q

middle ages for spice trade

A

MARCO POLO visits china and returns on silk road and sea routes

147
Q

black pepper (seed)

A

native to india
balances salty taste
one pound bought slave freedom

148
Q

globalization of spice trade

A

PRINCE HENRY creates portuguese navigation school

149
Q

nutmeg and cloves

A

similar molecularly

150
Q

the biggest ships back then were….

A

for spice trade

151
Q

COLUMBUS and spice trade

A

chili pepper

152
Q

hottest chili pepper

A

capsaicin

pungency=150-300

153
Q

european spice competition

A
  1. portugal
  2. spain
  3. english and dutch
154
Q

two great spice trading companies

A
  1. Dutch East India Trading Company (monopoly)

2. English East India Company

155
Q

“beginning of capitalism”

A

two great spice trading companies

156
Q

manhattan island and spices

A

dutch gave manhattan to england in return for spice island control

157
Q

aromas or foods

A

50% from plant materials

158
Q

essential oils

A

aromas separated from plant with steam

159
Q

extracts

A

aromas extracted with solvents

160
Q

synthetic

A

aromas made (vanillin)

161
Q

psychoactive molecules from plants

A

morphine, nicotine, caffeine, cocaine

162
Q

energy sources on earth

A

cosmic rays, geothermal, nuclear

163
Q

nuclear energuy

A
  1. fission

2. fusion (solar, wind)

164
Q

chlorophyll

A

in chloroplasts

165
Q

fruit

A

seeds

166
Q

vegetable

A

stem, roots, leaves, flowers

167
Q

fruit families

A
  1. rose
  2. squash
  3. citrus
  4. miscellaneous
168
Q

rose family categories

A
  1. pome
  2. stone/drupes
  3. berries
169
Q

“vegetable” that are actually fruits

A

squash, eggplant, pepper, tomato, avocado, olive

170
Q

simple fruit

A

single ripened ovary from a single flower

171
Q

fleshy fruits

A

all/most of ovary wall (pericarp) fleshy @ maturity

172
Q

examples of fleshy fruits

A

berries, hesperidium, pepo, drupe, pomes

173
Q

berries

A

entire pericarp fleshy, one or many seeded

174
Q

hesperidium

A

berry with leathery rind and parchment-like partitions (citrus)

175
Q

pepo

A

berry with hard, thick rind, squash, watermelon, etc…

176
Q

drupe

A

hard inner layer (stone) surrounding seed

177
Q

pome

A

ovary or core surrounded by edible fleshy receptacle tisue that not really part of pericarp

178
Q

dry fruits

A

legumes, nuts

179
Q

berry examples

A

grape, tomatoes

180
Q

hesperidium ex

A

citrus

181
Q

pepo ex

A

gourd family, pumpkin, squash, cucumber, watermelon

182
Q

drupe ex

A

apricot, cherry, peaches, avocado

183
Q

pome ex

A

apple, pear

184
Q

legume ex

A

beans, acacia

185
Q

nut ex

A

walut. peanut

186
Q

papaya classification

A

berry

187
Q

leaf veggie

A

lettuce

188
Q

stem veggie

A

asparagus

189
Q

root veggie

A

carrot

190
Q

flower veggie

A

broccoli

191
Q

bulb

A

garlic

192
Q

fruit and veggie vitamins

A

A, C

193
Q

phytonutrient

A

pigment

194
Q

pigment categories

A

polyphenolics (antioxidants), carotenoids

195
Q

quality attributes of fruit and veggies

A

texture (turgor, cell walls)
color (pigments)
flavor (aroma)
nutrition

196
Q

water comp of f/v

A

80-90%

197
Q

glutamate

A

if removed from tomato juice would taste like apple juice, gives umami sensation

198
Q

cultivar

A

cultivated variety

diff types of tomatoes that are SAME SPECIES

199
Q

pigments and phytochemicals

A

chlorophyll, heme, carotenoids, anthocyanidins, flavonoids, betalins, synthetic

200
Q

color determines

A

acceptibility of food

201
Q

pigment def.

A

reflects/transmits visible light

202
Q

color adds…

A

antioxidants

203
Q

classes of pigments

A
  1. lipid soluble (chlorophyll, carotenoids)

2. water soluble (anthocyanins, betalins)

204
Q

chlorophyll and seasons

A

levels wane in fall, other pigments take over

205
Q

chlorophyll and cooking

A

Mg replaced by H for olive color

if replaced by Cu, then turns bright green

206
Q

myoglobin and meat

A

reacts with O2=bright red

myoglobin oxidation=gray brown

207
Q

carotenoid def

A

fat-soluble, antioxidant, photosynthesis, unaffected by cooking, yellow, orange, red

208
Q

types of carotenoid

A
  1. lycopene (red, tomatoes, watermelon, prostate cancer

2. B-carotene (orange, carrots, vit A precursor)

209
Q

carotenoids as food colors

A
  1. natural (annatto, tumeric, paprika)

2. synthesized (B-carotene)

210
Q

annatto

A

yellow/orange, antioxidant prop, cheese, butter, margarine, microwave popcorn

211
Q

saffron

A

most expensive spice used

yellow, related to B, carotene

212
Q

tumeric

A

curries, south asian cuisine,
active ingredient= curcumin
color fades in light

213
Q

ANTHOCYANINS AND FLAVONOIDS

A

present as sugars
anthocyanins are subclass of flavonoids
-change color with pH
-red, blue, violet

214
Q

anthocyanins

A

water soluble
gives each plant distinct fingerprint
located in vacuoles
color change with pH

215
Q

asparagus and urine

A

contains sulfur-rich amino acids that break down into mercaptans

216
Q

“mercaptans”

A

sulfur-containng compounds

217
Q

French Paradox

A

french consume lots of antioxidants and fat, no cardiovasc disease

218
Q

BETALINS

A

found in beet

219
Q

Controlled Atmosphere Storage

A

retards ripening, retards decay, prevents disorders, maintains texture

220
Q

optimum storage for f/v

A

low temp, high relative humidity, low O2, high CO2, low light

221
Q

ripening

A

ethylene production cycle

  1. climacteric (ripen after harvesting)
  2. nonclimacteric (ripened on plant)
222
Q

climaterics

A

apple, apricot, avocado, banana, mango, peach, pear, tomato

223
Q

non climaterics

A

black berry, cherry, grape, pomelo, melon, orange, citrus

224
Q

ripening def.

A
  1. rise in respiration rate
  2. production of ethylene
  3. appearance of color
  4. formation of volatiles with associated development of flavor
225
Q

flavor changes in ripening

A

sweeteness up
acidity down
bitterness down

226
Q

flavor changes in cooking

A

acidity increases

227
Q

nutrient changes incooking

A

disolution

228
Q

color depends on

A

and type of plastids

229
Q

Homer

A

poison arrows

230
Q

Socrates

A

commited to death by hemlock

231
Q

Paracelsus

A

Father of toxicology

232
Q

Catherine de Medici

A

queen of france
experimented on sick and poor
“experimental toxicologist”
Mother of French cuisine

233
Q

toxicity def

A

capacity of substance to produce injury

234
Q

safety

A

freedom from danger, injury, damage

235
Q

hazard

A

exposure x toxicity

236
Q

nutrient def

A

when not injested in sufficient amt, produces harm

237
Q

who protects food supply

A

FDA, USDA

238
Q

what do food toxicologists do

A

quantify toxic responses

239
Q

lethal dose

A

LD50, value of dose required to produce death in 50% of organisms

240
Q

supertoxic

A

taste will kill you

241
Q

does low toxicity mean safe?

A

not always

242
Q

toxic chemicals in foods

A

natural, man-made

243
Q

chronic toxicity

A

dioxin, agent orange

244
Q

DIOXIN

A

super toxin, can act as acute or chronic toxin

245
Q

ichtyotoxicology

A

fish toxicology

246
Q

fugu toxin

A

puffer fish

TETRODOTOXIN

247
Q

paralytic shellfish poisoning toxin

A

SAXITOXIN, clams, dinoflagellates in algae bloom, no antidote, cooking does not destroy

248
Q

scombroid fish

A

histamine rxns, anaflactic shock

249
Q

polar bear liver toxin

A

hypervitaminosis

250
Q

green potato poisoning toxin

A

solanine, chaconine

251
Q

hydrolytic products

A

cyanogenic glycocides

252
Q

AMYGDALIN

A

thought to be cancer cure, deaths recorded

253
Q

cyanogenic glycocides sources

A

bitter almonds, cassava, lima beans, sorghum

254
Q

mushroom def

A

macroscopic putrescent fruiting body of fungus, the fruit

255
Q

fruit of fungus

A

produces spores

256
Q

mushroom species

A

15% large enough to eat
10% makes you sick
30 deadly but common

257
Q

mushroom nutrition

A

protein and fiber

90% water

258
Q

Mycorrhizal

A

require roots of trees to grow

259
Q

wild mushrooms as food

A

more flavor, CANNOT BE CULTIVATED!

260
Q

types of wild mushroom

A

porcini, chanterelles, matsutake, morels, truffles

261
Q

matsutake

A

pine mushroom, japanese

262
Q

morels

A

prized by chefs, honeycomb cap

263
Q

truffles

A

expensive, hunted by pigs

264
Q

most expensive truffle

A

White Alba truffle

265
Q

types of cultivated mushrooms

A

button, oyster, shiitake, wood ear, straw, enoki

266
Q

“destroying angel”

A

deadly mushroom similar looking to button

267
Q

oyster mush

A

stalk is eccentric

268
Q

shiitake

A

chinese origin
often sold dried
cultivated on oak logs

269
Q

enoki mush

A

japanese origins

long stalk

270
Q

straw mush

A

chinese, high yield if cultivated on cotton waste

271
Q

mycotoxins

A

toxins produced by fungi

272
Q

conditions for mycotoxin production

A

high rainfall, warm temp

273
Q

toadstool

A

common name for poisonous mushroms

274
Q

aflatoxins

A

chronic toxicity, NOT from mushrooms

275
Q

chronic mycotoxins

A

aflatoxin B1, Ergot (rye, cereals. associated with Salem witch trials

276
Q

categories of mushroom toxins

A
  1. protoplasmic (destruction of cells) AMANITA
  2. neurotoxin (allucinations
  3. gastrointestinal irritants
  4. disulfram-like (symptoms occur with alcohol consumption 72 hrs after)
277
Q

amanita toxins

A

deaths angel

278
Q

amanita muscaria

A

neurotoxin, bright red, hallucinogenic

279
Q

magic mushroom

A

psilocybe genus

FST 10 (3 decks)

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