Midterm

Question 1

Hydrophilic

Answer 1

water loving

Question 2

Polar

Answer 2

attracted to one end or the other

Question 3

solvent

Answer 3

dissolve other substances

Question 4

scalding

Answer 4

heat liquid to near boiling point

Question 5

atmospheric pressure

Answer 5

boiling depends on the amount of pressure around a liquid. The weight of the air above up pushes down due to gravity. THE MORE AIR ABOVE YOU, TH EMORE PRESSURE. Boiling happens when water molecules have enough energy to spread out and form bubbles. With the increased pressure, the molecules of water are pushed closer together thus taking more energy (heat) to get them boiling.

Question 6

vapor pressure

Answer 6

the pressure of the water molecules, leaving a liquid in the form of steam, pushing against the atmospheric molecules. Reduces the amount of pressure felt by the water. When vapor pressure=atmospheric pressure, boiling happens. VAPOR PRESSURE MAKES IT EASIER FOR BOILING BUBBLES TO FORM. Different substances have different vapor pressures and boiling points because the molecules are attracted to each other with different strengths.

Question 7

Boiling point

Answer 7

the point at which the molecules within a substance can spread out using enough energy to form bubbles.

Question 8

gluten

Answer 8

only two proteins, makes food chewy, kinda like glue, binds food together. Creates webs inside dough and makes it stretchy, forming pockets when it bakes making bread spongy and fluffy.

Question 9

elastin

Answer 9

protein forming connective tissue. Very hard to break down, breaks down best with moist heat cooking methods.

Question 10

myosin

Answer 10

muscle fibers that contract muscle

Question 11

collagen

Answer 11

responsible for skin strength and elasticity, like elastin, hard to break down.

Question 12

msds

Answer 12

material data safety sheet, provides health and safety information of products

Question 13

latent heat

Answer 13

phase change, temperature remains the same until the phase changes again

Question 14

sensible heat

Answer 14

When you heat a substance just to increase the temperature of the substance, without changing it’s phase then the heat is called sensible heat.

Question 15

denaturation

Answer 15

when proteins or nucleic acids unravel from heat or chemicals

Question 16

gel

Answer 16

liquid strapped inside of a solid

Question 17

sol

Answer 17

a colloid that pours or a solid dispersed in a liquid

Question 18

colloidal dispersion

Answer 18

In colloidal dispersion one substance is dispersed as very fine particles in another substance called dispersion medium.

Question 19

solution

Answer 19

the liquid that the solvent is dissolved in

Question 20

law of conservation of mass

Answer 20

must retain same amount of mass even through phase changes. Total amount of energy leaving plant.

Question 21

law of conservation of energy

Answer 21

must retain same amount of energy even through phase changes. Total amount of energy entering the plant.

Question 22

bound water

Answer 22

in jams for instance, the sugar molecules have chemically bound to the available water molecules, then they are not available for bacteria to use and they cant grow.

Question 23

free water

Answer 23

water that is not chemically bound to anything

Question 24

entrapped water

Answer 24

water that has been trapped in proteins like amylose which then forms a gel

Question 25

unit operations

Answer 25

flow chart of processing, heat transfer, drying, evaporation, mechanical separating, size reduction, mixing, shaping, extruding. Conservation of energy. can be as large or small as you want. Raw materials put in, finished product comes out.

Question 26

freezing point

Answer 26

freezing point depression, when a substance changes phases

Question 27

measurement conversion

Answer 27

4 grams = 1 teaspoon. 3 teaspoons in one tablespoon, 16 tablespoons in one cup. 192 grams in one cup

Question 28

count

Answer 28

individual measurement

Question 29

measurement by weight

Answer 29

count how many per pound, shrimp, potatoes

Question 30

weight

Answer 30

most accurate form of measurement, grams, pounds, ounces, tons

Question 31

volume

Answer 31

space occupied by substance, cups, quarts, gallons, tablespoon, teaspoon

Question 32

e. coli

Answer 32

replicate every 20 minutes, in the intestine, makes you sick

Question 33

food poisoning

Answer 33

most often things make us sick because they are contaminates, not because of the original meat.

Question 34

food borne illness outbreak

Answer 34

two or more people experience the same illness around the same time

Question 35

botulism

Answer 35

anaerobic, endospores, grows in canned goods that have not been properly heat treated to denature endospores.

Question 36

Three types of contaminants

Answer 36

chemical, biological, and physical

Question 37

FATTOM

Answer 37

food, acidity, temperature, time, oxygen, moisture

Question 38

staphylococcus bacteria

Answer 38

on skin and scalp, causes sickness

Question 39

conduction

Answer 39

direct contact, more efficient

Question 40

convection

Answer 40

currents of air or liquid distribute heat

Question 41

radiation

Answer 41

energy transferred as waves or rays

Question 42

induction

Answer 42

magnetic current generated by a high-frequency indiction coil

Question 43

effects of cooking

Answer 43

make edible, increase palatability, rehydrate (flour), increase food safety, improve digestability

Question 44

changes of state

Answer 44

80 calories for each gram of ice to change to water. Steam will cook things very quickly because it is so effective

Question 45

good conductor material

Answer 45

copper, aluminum

Question 46

holds heat well

Answer 46

cast-iron

Question 47

stainless steel

Answer 47

cruddy heat conductor

Question 48

Air

Answer 48

roasting, baking, broiling, outdoor grilling

Question 49

water

Answer 49

stewing, boiling, braising, poaching

Question 50

steam

Answer 50

no Maillard reaction

Question 51

fat

Answer 51

sautéing, panfrying, deep-fat frying

Question 52

moist heat

Answer 52

simmering, boiling, stewing, braising, poaching

Question 53

dry heat

Answer 53

roasting, baking, broiling, grilling

Question 54

Basic reactions

Answer 54

proteins coagulate, starches gelatinize, sugars caramelize, water evaporates, fat melts

Question 55

difference between caramelize and Maillard reaction

Answer 55

protein

Question 56

enzymatic color reaction

Answer 56

damaged fruits and veggies, inactivated by heat transfer

Question 57

function of eggs

Answer 57

binder, moisture, emulsifying

Question 58

leaven's

Answer 58

air(from mixing), steam, carbon dioxide

Question 59

grades of beef

Answer 59

prime, choice, select, standard, commercial, utility, cutter, canner

Question 60

safe food temps

Answer 60

ground meats, poultry, seafood: 165. Pork chops: 145. Steaks range: 135-165

Question 61

sanitation

Answer 61

wash, rinse, sanitize for 30 seconds. Can boil, sanitation solution needs to be high enough, can use bleach

Question 62

water molecule

Answer 62

105 degree angle, changes to 109 when freezing. diagram

Question 63

Maillard reaction

Answer 63

sugars and amino acids combine to form compounds the brown and form flavors. need heat much higher than the boiling point to accomplish Maillard reaction.

Question 64

carbohydrates

Answer 64

carbon and water, starches and sugars, storage of energy, | mono, di, poly

Question 65

role of carbohydrates

Answer 65

sweeteners, thickeners, stabilizers, gelling agents, fat replacers

Question 66

diagram molecule of glucose

Answer 66

hexagon with v bond

Question 67

pecttin

Answer 67

polysaccharide, dispersible in water, forms gel, delicate balance between acid, sugar, pectin, ad water

Question 68

gums

Answer 68

hydrophilic carbohydrates containing thousands of monosaccharide units. do not form gels but trap large amounts of water. prevent syneresis, thickening, stabilizer. gum arabic, locust bean, carrageenan?

Question 69

starches

Answer 69

amylose=gel, no amylose = no gel,