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NUFD Food Science exam 2 > Section 1: Material Questions > Flashcards

Section 1: Material Questions Flashcards

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1
Q

Define Heat Transfer

A

Heat energy is transferred from one thing to another

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2
Q

What are the THREE modes of heat transfer? Define them. Provide an example.

A

conduction- heat transmitted from molecule to molecule due to molecular motion. (electric burner to pan to food)

convection- heat transmitted form heat source to food through intervening medium.. (deep frying and over baking)

radiation- energy moves directly from source to object as electromagnetic waves or rays, unaffected by intervening medium. (sun ray, irradiation, microwave)

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3
Q

What variables affect heat transfer?

A

Method, time, temperature, and heat source

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4
Q

What are some benefits of heat application to foods?

A

alters texture and flavor, often improves sensory properties.
inactivates microorganisms and some enzymes.

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5
Q

Which method of heat transfer is the most efficient/ quickest mode of heat transfer?

A

Radiation

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6
Q

Microwave energy is what kind of heat transfer?

A

Radiation

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7
Q

Describe how heat is transferred when a food product is heated in a microwave.

A

Energy moves directly from source to object as electromagnetic waves or rays, unaffected by intervening medium

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8
Q

If you only had 2 minutes to make lunch, what type of heating method would most likely cook your food fast enough so you could still make it to class: dry heat or moist heat? Why?

A

Moist heat because air offers poor heat transfer compared to water (steam)

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9
Q

List 4 dry heat cooking methods and 4 moist heat methods.

A

Dry: Roast, Bake, Broil, Grill
Moist: Poach, Simmer, Boil, Steam

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10
Q

Describe the retort process. Draw a can and indicate where its cold point is. What is a cold point?

A

combinations of convection and conduction.

Cold point- the last place within the can that will be heated up; this is where temperature is measured.

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11
Q

What are the components of muscle meats?

A

water, protein, fat up to 5%, connective tissue

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12
Q

What does cooking do to change each of the components of meat?

A

protein- Fragments and shrinks
water- decreases
connective tissue- collagen turn to gelatin
fat- melts

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13
Q

What are some major differences between meats from different animals (e.g. beef, pork, turkey)?

A

Beef: 71.6 moisture, 20.9 protein, 6.3 fat, ash 1.0 ash
Chicken: 74.9 moisture, 23.2 protein, 1.6 fat, 1.0 ash (light meat)
Pork: 71.9 moisture, 20.2 protein, 6.7 fat, 1.0 ash

Chicken has usually most tender because they are sold at a young age.
Chicken cooked at 180 degrees

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14
Q

What are the differences between ground beef, cooked sausage, and fresh sausage?

A

ground beef- up to 30% fat/single ingredient product
cooked sausage- up to 50% fat- salt and seasoning added
fresh sausage- up to 30% fat, use of nitrite and erythorbate

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15
Q

What percent of each moisture, protein, fat, and ash is in beef?

A

moisture- 71.6%
protein- 20.9%
fat- 6.3%
ash- 1.0

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16
Q

What macro and micro nutrients do you get from eating meat?

A

macro: protein, fat, carbs
micro: iron, zinc

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17
Q

Explain the difference between grading and inspection.

A

grading- voluntary and paid by company

inspection- manditory

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18
Q

What is marbling? What is the difference between prime, choice, and select beef?

A

streaks of fat. prime as more, choice has moderate, select has the least.

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19
Q

Pork not only has marbling standards, but also color standards. What numbers and colors and within the range of normal color standards for pork?

A

’s 1-6

  1. pale pink gray to white
  2. gray pink
  3. reddish pink
  4. dark reddish pink
  5. purplish red
  6. dark purplish red
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20
Q

What are the three kinds of pigment typically found in meat?

A

myoglobin, hemoglobin,

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21
Q

Chemically, what is the difference between myoglobin, oxymyoglobin, deoxymyoglobin, and metmyoglobin? In terms of color, how would you be able to tell the type of globin present in your meat?

A 
The amount of oxygen. 
myo- red color. iron chemistry (stores oxgen)
oxy-  (carrier of oxygen)
deo- purple (no oxygen)
met- brown (lost electron) oxidized
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22
Q

Explain the process of meat inspection.

A

slaughter, sanitation, lab testing, processing inspection

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23
Q

What are the seven steps of HACCP, and why are they important in meat processing?

A
  1. Identify Hazards
  2. Identify critical control points
  3. define limits of CCPs
  4. Monitor the CCPs
  5. Establish action plan for taking corrective action.
  6. Keep Records
  7. Verifiy plan is working according to plan.

Important in meat processing because types of bacteria, processing, RTE status

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24
Q

What is the typical composition of cooked sausage? Hot dogs?

A 
Sausage:
fat + added water 40%
curing agents
binders and extenders
meat vs. poultry
Hot Dog:
meat
water
salt
sugar
cure ingredients
seasoning
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25
Q

E. coli and Salmonella. Beef and Chicken. Match the bacteria with the meat.

A

e. coli- beef

salmonella- chicken

26
Q

What are the main differences between light and dark meat? Which one would a chipmunk more likely have more of?

A

light:
less fat
less connective tissue
cooks fast

Dark:
more fat
cooks slower
more connective tissue.

A chipmunk would probably eat dark meat because it is high in fats which the chipmunk will store for winter months.

27
Q

What is the correct cooking temperature for poultry?

A

165-180 degrees F

28
Q

What are some grading factors for poultry?

A

conformation, fleshingm pin feathers, fat cover, exposed feathers, broken bones or missing parts, discoloration

29
Q

Explain the six steps to poultry processing.

A

slaughter, scalding, defeathering, eviscerating, chilling, packaging

30
Q

What are the main categories of type of seafood?

A

finfish, shellfish, other. Mollusks, crustaceans.

31
Q

What are typical characteristics of seafood that set them apart from beef and poultry?

A

very little connective tissue. presence of external skeleton. very tender, cooks quickly.

32
Q

Explain the ammonia gas treatment given to meat, which is then often used in chicken nuggets and beef patties.

A

process used to increase pH in meat, reduced pathogenic microogranisms

33
Q

What are TBHQ and dimethylpolysiloxane? What are their common uses?

A

TBHQ- antioxidant and preservative for unsaturated fats.
Dimethylpolysiloxane- Anti-foaming agents
reduces release of gas and entrapped air

34
Q

How is autolyzed yeast extract made? What is it a replacement for?

A

dead yeast cells broken down by natural enzynes,

Replacement for MSG

35
Q

What is lye, and how is used in food processing?

A

KOH- tenderizing, curing, make niacin bioavailable in corn

36
Q

Explain the recent controversy on arsenic in brown rice syrup and its implications on organic food.

A

Arsenic found in ground and absorbed through roots of the plant.

37
Q

What is a “natural” food product?

A

FSA hasn’t determined a definition. May mean does not contain added color, artificial or synthetic substances.

38
Q

What are the chances of you buying a dozen eggs and finding a fertilized egg in the pack?

A

I found 2, however chances are very slim due to the candling process

39
Q

List the main parts of the egg and their functions.

A

yolk- food for embryo, location of germinal disk
germinal disk-where embryo could form
albumen- protection of yolk
chalaza- holdsd yolk in place
shell- protective layer, covers the white and essentially the yolk
cell membrane- gas exchange, important for fertilization

40
Q

Explain the candling/grading process of eggs.

A

egg is held up to a light source for grading and to make sure it is not fertilized

41
Q

What is the difference between Grade AA, Grade A, and Grade B eggs?

A

The higher the grade, the more compact the egg is, the air pocket is smaller

42
Q

What is the typical composition of an egg?

A

58% water, 31% yolk, 11% shell

43
Q

Where is most of the fat in an egg? protein?

A

fat- yolk, protein- egg whites

44
Q

Explain the processes of denaturation and coagulation of eggs.

A

denaturation and coagulation both occur when the egg is being cooking. denature only happens when the egg is whipped.

45
Q

What changes occur within an egg after weeks or months of storage?

A

CO2 loss

46
Q

Why must eggs be pasteurized? Explain the process (times and temps).

A

shell may contrain baceteria that will absorb through the pores. 140 degrees for 3 minutes

47
Q

What are the benefits of consuming egg substitutes?

A

less cholesterol and fat

48
Q

Botanically and on a usage basis, what is the difference between a fruit and vegetable?

A

fruit is a portion of the plant that houses seeds. Veggies are eaten at main course.

49
Q

Provide an example of a melon, drupe, prome, berry, citrus fruit, and tropical fruit.

A 
melon- watermelon
drupe- peach
prome- apple
berry- grape
citrus fruit- orange
tropical- banana
50
Q

Provide an example of a root, bulb, leaf, and stem.

A

root- carrot
bulb- onion
leaf- lettuce
stem- potato

51
Q

What is the typical composition of a fruit or vegetable?

A

High water, low protein, low fat, carbs, vitamins and minerals,.

52
Q

What is turgor pressure?

A

Turgor pressure is pressure due to water. textural properties are greatly influences by this.

53
Q

What parts of the plant play a major role in the turgor pressure, causing texture changes in the plant?

A

qcall walls, inner membranes, vacuoles, roots,

54
Q

Texture of plants has a lot to do with the types and amounts of carbohydrates in the plant cells. List the main carbohydrates found in plant cells.

A

Celluloses, starches, pectins.

55
Q

What is the difference between hot and cold break processing with tomato paste?

A

hot processing- inactivated enzymes making paste thicker.

cold processing- enzyme still active, paste is thinner

56
Q

What does PME stand for, and what does it do?

A

PME- pectin, mythyl, esterase

57
Q

Know the entire chart of pigments.

A

carotenoid- yellow orange red. (carrots yams, papaya) acid decrease in intensity of color. base is fairly stable

chlorophyll- green (green beans, spinach) acid olive green base is bright green

anthocyanin- red, purple, blue (red cannage, cherries, eggplant) acid red base blue

anthoxanthin- clear, white (potatoes, rice, onions) acid clear white base yellow.

58
Q

Explain the typical respiration process of a fruit after harvest. What about for vegetables?

A

takes in oxygen and gives of carbon dioxide, moisture, and heat.
veggies and some fruits: sugars decrease quickly and starches increase (sweet corn)
Unripe fruit and some veggies: starches decrease and sugars increase (apples/pears)

59
Q

What is senescence?

A

quality decline in slow respiring fruits and veggies

60
Q

What are the six steps of harvesting and processing fruits and vegetables? Explain them.

A

post harvest practices: done by hand or mechanics. cooling of veggies, fresh produce transported in chilled trucks.

washing: remove soil micro-organisms and pesticides. water contains detergents and sanitizers.

skin removal: loosens by submerging in hot alkali solution.

cutting and trimming: sometimes necessary.

blanching: produce minimally heated i inactivate enzymes.
canning: storage method (retort)

61
Q

What properties differ depending on the variety of fruit or vegetable?

A 
resistance to weather and disease
time of maturity and yield
storage stability
color of flesh
firmness
amount of juice and solids content
acidity.
62
Q

Heat Plate Transfer

A

cold milks pumps through cold chambers
already pasteurized milk pumps though hot chambers
heat from pasteurized milk transfers to cold milk via steel plate.

NUFD Food Science exam 2 (3 decks)

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