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Foods > Terms > Flashcards

Terms Flashcards

1
Q

Principles of food prep (3)

A

Nutrient value

Palatability

Digestibility

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2
Q

Nutrient value

A

Nutrients retained during prep

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3
Q

Palatability

A

Creating food that’s appealing and tasty

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4
Q

Digestibility

A

Food that’s easy to digest and promotes max nutrient absorption.

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5
Q

Complete proteins (6)

A

ANIMAL PRODUCTS

Meats
Eggs
Cow milk, cheese
Yogurt

Contain all 9 essential amino acids

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6
Q

Complete protein exception (3)

A

Quinoa

A plant based protein
Has all 9 amino acids

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7
Q

Incomplete proteins (5)

And equation

A

PLANT BASED FOODS

Bean and lentils

Whole grains

Peanuts and treenuts

Seeds

Doesn’t contain all 9 amino acids
Incomplete + incomplete = complete

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8
Q

Flour-key terms (3)

A

Thickening agent
Texture
Structure

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9
Q

Baking liquids- function ?4)

A

Provides moisture

Activated levening agents

Dissolves ingredients

Creates steam

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10
Q

Leavening agents - function

A

Rising

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11
Q

Leaving agents examples (6)

A

Baking soda

Baking powder

Acid products

Yeast

Steam

Air

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12
Q

Eggs - function (5$

A

Structure

Colour

Flavour

Thickening

Leavening

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13
Q

Fats - function (3)

A

Flavour

Richness

Browning

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14
Q

Sweeteners - functions (3)

A

Flavour

Colour(carmelization)

Tenderness

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15
Q

Salt / optional ingredients: function(3)

A

Enchanses flavour of other ingredients

Controls fermentation

Preservative

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16
Q

Scorch (3)

A

Proteins stick to bottom of pan

Sugars burn

Gives milk unpleasant odour and flavour

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17
Q

Maillard reactions (4)

A

(Browning)

Complex series of teachings between amino acids or sugar.

Usually in high temps

Results : change of colour
Flavour and texture

18
Q

Roasting

A

Cooking by allowing heat to touch all parts of the food at the same time

Results in even browning

19
Q

Broil

A

Cooking by using only upper heat element

Placing food high in oven close to heat source.

20
Q

Frying (3)

A

Temp for meat slightly lower than for veggies.

Food not moved around during cooking

Fat used to prevent drying

21
Q

Basting

A

Spooning fat over the surface of egg, meat or tofu while cooking

22
Q

Deep fat frying

A

Dry heat

Hot oil heats

Food immersed until cooked

23
Q

Smoke point (2)

A

Temp which fat begins to break down chemically and smoke

Causes bad taste and smell and fire hazard.

24
Q

Stewing (4)

A

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

25
Q

Braising

A

Same as stewing but for larger cuts

26
Q

Blanching (2)

A

Immersing food into boiling water for short time

Then plunging into ice cold water to stop cooking

27
Q

Poaching (2)

A

Immerse into hot liquid BELOW boiling point

Usually used for delicate items

28
Q

Simmering (3)

A

Liquid CLOSE to boiling point

Small bubbles just around the edge of pan

Provides even cooking without agitation

29
Q

Boiling (3)

A

Liquid AT boiling point

Bubbles rising rapidly

Not recommended for most foods because of agitation

30
Q

Steaming (5)

A

Food suspended over boiling water

Cooked by heat of steam

Not immersed

Few nutrients leach out
Food not agitated

31
Q

Microwaving

A

Energy waves cause water molecules to vibrate and heat up

32
Q

Sauté (2)

A

In pan at high temps with small amount of fat (oil)

Order it’s cooked and prepared matters.

33
Q

Stir fry

A

Pan at High temps with enough fat that food can live around easily without disturbing brown process

Order matters

34
Q

Garnish

A

Edible decoration

35
Q

Glycemic index

A

Rates food at how quickly they raise blood sugar

36
Q

Phytonutrients

A

Plant compound thought to gave healthy protecting qualities

37
Q

Ancient grains

A

Unchanged for thousand of years

Nutritional contents signal at to grains

38
Q

Gelatinization

A

Absorb water and become jelly like

39
Q

Al dente

A

Perfect pasta texture

40
Q

What is the ratio of fresh to dry herbs

Example

A

Fresh:dried
3:1

Ex
5ml fresh is 15 ml dried

Foods (17 decks)

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