Terms Flashcards
Principles of food prep (3)
Nutrient value
Palatability
Digestibility
Nutrient value
Nutrients retained during prep
Palatability
Creating food that’s appealing and tasty
Digestibility
Food that’s easy to digest and promotes max nutrient absorption.
Complete proteins (6)
ANIMAL PRODUCTS
Meats
Eggs
Cow milk, cheese
Yogurt
Contain all 9 essential amino acids
Complete protein exception (3)
Quinoa
A plant based protein
Has all 9 amino acids
Incomplete proteins (5)
And equation
PLANT BASED FOODS
Bean and lentils
Whole grains
Peanuts and treenuts
Seeds
Doesn’t contain all 9 amino acids
Incomplete + incomplete = complete
Flour-key terms (3)
Thickening agent
Texture
Structure
Baking liquids- function ?4)
Provides moisture
Activated levening agents
Dissolves ingredients
Creates steam
Leavening agents - function
Rising
Leaving agents examples (6)
Baking soda
Baking powder
Acid products
Yeast
Steam
Air
Eggs - function (5$
Structure
Colour
Flavour
Thickening
Leavening
Fats - function (3)
Flavour
Richness
Browning
Sweeteners - functions (3)
Flavour
Colour(carmelization)
Tenderness
Salt / optional ingredients: function(3)
Enchanses flavour of other ingredients
Controls fermentation
Preservative
Scorch (3)
Proteins stick to bottom of pan
Sugars burn
Gives milk unpleasant odour and flavour
Maillard reactions (4)
(Browning)
Complex series of teachings between amino acids or sugar.
Usually in high temps
Results : change of colour
Flavour and texture
Roasting
Cooking by allowing heat to touch all parts of the food at the same time
Results in even browning
Broil
Cooking by using only upper heat element
Placing food high in oven close to heat source.
Frying (3)
Temp for meat slightly lower than for veggies.
Food not moved around during cooking
Fat used to prevent drying
Basting
Spooning fat over the surface of egg, meat or tofu while cooking
Deep fat frying
Dry heat
Hot oil heats
Food immersed until cooked
Smoke point (2)
Temp which fat begins to break down chemically and smoke
Causes bad taste and smell and fire hazard.
Stewing (4)
Moist heat method
Cut meat into small pieces
Cooking partially/fully covered in liquid
Used for legumes / less tender meats that need longer cook times to soften tissue
Braising
Same as stewing but for larger cuts
Blanching (2)
Immersing food into boiling water for short time
Then plunging into ice cold water to stop cooking
Poaching (2)
Immerse into hot liquid BELOW boiling point
Usually used for delicate items
Simmering (3)
Liquid CLOSE to boiling point
Small bubbles just around the edge of pan
Provides even cooking without agitation
Boiling (3)
Liquid AT boiling point
Bubbles rising rapidly
Not recommended for most foods because of agitation
Steaming (5)
Food suspended over boiling water
Cooked by heat of steam
Not immersed
Few nutrients leach out
Food not agitated
Microwaving
Energy waves cause water molecules to vibrate and heat up
Sauté (2)
In pan at high temps with small amount of fat (oil)
Order it’s cooked and prepared matters.
Stir fry
Pan at High temps with enough fat that food can live around easily without disturbing brown process
Order matters
Garnish
Edible decoration
Glycemic index
Rates food at how quickly they raise blood sugar
Phytonutrients
Plant compound thought to gave healthy protecting qualities
Ancient grains
Unchanged for thousand of years
Nutritional contents signal at to grains
Gelatinization
Absorb water and become jelly like
Al dente
Perfect pasta texture
What is the ratio of fresh to dry herbs
Example
Fresh:dried
3:1
Ex
5ml fresh is 15 ml dried
