Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

EHL AP > R&D > Flashcards

R&D Flashcards

1
Q

Definition of R&D?

A

R&D in agribusiness includes all activities that companies undertake to innovate and bring new products and/or technologies to the market.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Definition of agribusiness?

A

Include all activates related to the processing and marketing of agricultural food products.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Keyword of R&D?

A

Imagination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the 3 goals of R&D department?

A
  1. Country-specific regulations
  2. Production conditions (equipment, preservation, staff, etc.)
  3. Costs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the product lifecycle?

A
  1. Design
  2. Launch
  3. Growth
  4. Maturity
  5. Decline
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the 5 steps in the design phase?

A

1) Identify the needs.
2) Define the goals and constraints.
3) Design a pilot
4) Create a kitchen version
5) Transfer to a large scale rollout.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Definition of emulsion

A

A system in which one liquid is dispersed in the form of fine droplets throughout another liquid with which it cannot evenly mix.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What emulsifier does eggs contain?

A

Lecithin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Name 3 mother auces

A

Mayonnaise, bechamel and hollandaise

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Define foams

A

A foam is a dispersion of gas within a liquid. It’s a stable mass of bubbles. Foam is a substance formed by trapping gas pockets in a liquid or solid. E.g. beaten egg whites

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Heat when making emulsions

A

63 to 65

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Sabayon

A

A warm heavily beaten mixture of egg yolks, icing sugar and marsala wine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Explain the perfect egg

A

63.2 for 45. 63.2 for 90 min: play-dough

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

At what temperature is albumin coagulation?

A

62

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What does it mean to cook below 52?

A

It doesn’t kill bacteria, it fosters their growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the temperature of pasteurization?

A

55 to 99

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

At what temperature are dangerous bacteria destroyed?

A

63

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Where is the classification of low and high temperatures?

A

68

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

At what temperature is serilization?

A

99 to 120

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What temperature is hand sensitivity to heat?

A

56

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is added to vegetable sous-vide and how much?

A

0.8% salt, 15% fat.

22
Q

What should be done to meat before adding it in the sous-vide bag?

A

Brown meat 30 seconds 180. Salt should be 1%

23
Q

What is the reaction called when browning?

A

Maillard

24
Q

What should be done to fish before putting it in sous-vide

A
  • Bring fatty fish in cold water with 10% salt for 10 min
  • Bring lean fish in 5% salt in cold water for 10 minutes.
25
Q

Temperature before putting in sous-vide?

A

6

26
Q

Pasteurization temperature for meat, fish or crustaceans in sous-vide

A

83 for few min

27
Q

Cooling meat and fish phases after sous-vide

A

10 min room temp
10 min cold water
ice water for 30 min until min 6

28
Q

What types of measurements are used for sensory analyses?

A

1) Hedonic
2) Organoleptic

29
Q

What is Hedonic measurement?

A

Affective testing method that is used to obtain subjective feedback about a product.

30
Q

What is organoleptic measurement?

A

A perceptive testing method used to describe a product from a sensory point of view.

31
Q

What are the three groups of nutrients?

A

1) Proteins
2) Carbohydrates
3) Lipids/fats

32
Q

What is basal metabolism

A

The energy the body uses when resting

33
Q

Definition of proteins

A

basic element of all living cells; they constitute the only source of azote, which is a chemical that is essential to life.

34
Q

How many kcal is 1g of protein?

A

4

35
Q

What does protein buld and repair in the human body?

A
  • Skin
  • Finger nails
  • Hair
  • Muscle tissue
36
Q

What sources does protein come from?

A
  • animal-based
  • plant-based
37
Q

What are functional properties of protein?

A

The functional properties of proteins are physical or physical-chemical prosperities that have an impact on their sensorial behaviour in food systems during technological transformations, food preparation, storage and consumption.

38
Q

What are the three functional properties of protein?

A

1) Hydration
2) Structuring
3) Surface

39
Q

What are hydration properties?

A

The relationship between protein and water. Properties such as: absorption, retention, wetting, sweilling etc.

40
Q

What are structuring properities?

A

Protein-to-protein interaction. Coagulation, jellification etc.

41
Q

What are surface properties?

A

Interaction of proteins with other polar stuctures (homogenous) or nonpolar (heterogenous) liquid or gas. Emulsifying is an example.

41
Q

Definition of carbohydrates

A

Known as sugars. Absorbed in intestines.

41
Q

How many kcal in 1g. of carbs?

A

4 kcal

41
Q

What are the two types of carbs?

A

1) fast sugars/simple sugars. Made up of 6 carbon atoms
2) Slow sugars/complex sugars. E.g. starch Long chain of glucose. Bananas contain starch

42
Q

What does native starches cause?

A

Retrogradation

42
Q

Name three examples of glucose derivatives (simple sugars/fast sugars)

A

1) Sucrose
2) Lactose
3) Maltose

42
Q

Name to examples starch derivatives (complex sugars)

A

1) dextrin
2) maltodextrin

43
Q

At what temperature is collagen solubilization

A

66

44
Q

Destruction of actin and myosin temperature?

A

68

45
Q

At what temperature is coagulation of myoglobin?

A

74

46
Q

Gelatinization and retrogradation of starches

A

78

47
Q

Pectin hydrolysis

A

85

EHL AP (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions