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Food Science 120 > Midterm > Flashcards

Midterm Flashcards

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1
Q

Hydrophilic

A

water loving

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2
Q

Polar

A

attracted to one end or the other

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3
Q

solvent

A

dissolve other substances

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4
Q

scalding

A

heat liquid to near boiling point

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5
Q

atmospheric pressure

A

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.

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6
Q

vapor pressure

A

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.

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7
Q

Boiling point

A

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

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8
Q

gluten

A

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.

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9
Q

elastin

A

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

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10
Q

myosin

A

muscle fibers that contract muscle

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11
Q

collagen

A

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

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12
Q

msds

A

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

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13
Q

latent heat

A

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

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14
Q

sensible heat

A

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.

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15
Q

denaturation

A

when proteins or nucleic acids unravel from heat or chemicals

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16
Q

gel

A

liquid strapped inside of a solid

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17
Q

sol

A

a colloid that pours or a solid dispersed in a liquid

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18
Q

colloidal dispersion

A

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

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19
Q

solution

A

the liquid that the solvent is dissolved in

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20
Q

law of conservation of mass

A

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

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21
Q

law of conservation of energy

A

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

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22
Q

bound water

A

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.

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23
Q

free water

A

water that is not chemically bound to anything

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24
Q

entrapped water

A

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

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25
Q

unit operations

A

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.

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26
Q

freezing point

A

freezing point depression, when a substance changes phases

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27
Q

measurement conversion

A

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

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28
Q

count

A

individual measurement

29
Q

measurement by weight

A

count how many per pound, shrimp, potatoes

30
Q

weight

A

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

31
Q

volume

A

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

32
Q

e. coli

A

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

33
Q

food poisoning

A

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

34
Q

food borne illness outbreak

A

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

35
Q

botulism

A

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

36
Q

Three types of contaminants

A

chemical, biological, and physical

37
Q

FATTOM

A

food, acidity, temperature, time, oxygen, moisture

38
Q

staphylococcus bacteria

A

on skin and scalp, causes sickness

39
Q

conduction

A

direct contact, more efficient

40
Q

convection

A

currents of air or liquid distribute heat

41
Q

radiation

A

energy transferred as waves or rays

42
Q

induction

A

magnetic current generated by a high-frequency indiction coil

43
Q

effects of cooking

A

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

44
Q

changes of state

A

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

45
Q

good conductor material

A

copper, aluminum

46
Q

holds heat well

A

cast-iron

47
Q

stainless steel

A

cruddy heat conductor

48
Q

Air

A

roasting, baking, broiling, outdoor grilling

49
Q

water

A

stewing, boiling, braising, poaching

50
Q

steam

A

no Maillard reaction

51
Q

fat

A

sautéing, panfrying, deep-fat frying

52
Q

moist heat

A

simmering, boiling, stewing, braising, poaching

53
Q

dry heat

A

roasting, baking, broiling, grilling

54
Q

Basic reactions

A

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

55
Q

difference between caramelize and Maillard reaction

A

protein

56
Q

enzymatic color reaction

A

damaged fruits and veggies, inactivated by heat transfer

57
Q

function of eggs

A

binder, moisture, emulsifying

58
Q

leaven’s

A

air(from mixing), steam, carbon dioxide

59
Q

grades of beef

A

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

60
Q

safe food temps

A

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

61
Q

sanitation

A

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

62
Q

water molecule

A

105 degree angle, changes to 109 when freezing. diagram

63
Q

Maillard reaction

A

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.

64
Q

carbohydrates

A

carbon and water, starches and sugars, storage of energy,

mono, di, poly

65
Q

role of carbohydrates

A

sweeteners, thickeners, stabilizers, gelling agents, fat replacers

66
Q

diagram molecule of glucose

A

hexagon with v bond

67
Q

pecttin

A

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

68
Q

gums

A

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?

69
Q

starches

A

amylose=gel, no amylose = no gel,

Food Science 120 (2 decks)

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