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FCS 113 > Test 2 > Flashcards

Test 2 Flashcards

1
Q

bran

A

part of the wheat kernel/ rice kernel

• included in whole wheat flour

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2
Q

Endosperm

A

part of the wheat kernel/ rice kernel

• source of white flour

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3
Q

Germ

A

part of the wheat kernel/ rice kernel

• embryo, fat content removed

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4
Q

Gelatinizatoin

A

the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid
• when heated in liquid, starch granules increase in volume, viscosity, translucency
• changes the texture and size of many foods
• process of braking down the intermolecular bonds of starch molecules in the presence of water and heat
• allows hydrogen bonding sites to engage more water (dissolves he starch granule in water)

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5
Q

Starch + liquid + heat =

A

gelatinizaton

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6
Q

purpose of line spread testing

A

To measure the liquids consistency, flow distance of a liquid with a flat surface and multiple circles. The measures are used to compare different viscositites of different products that flow.

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7
Q

Amylose

A

more creates a more opaque gel (hybrid cornstarch)
Less creates a cleared gel (tapioca), linear glucose chains
WATER SOLUBLE

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8
Q

Amylopectin

A

branched glucose chains

LESS WATER SOLUBLE

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9
Q

Factors that affect gelatinization

A

Water: must be sufficient enough for starch absorption
Temperature: gelatinize when heated above 133 F – 167 F
Timing: just long enough to reach peak viscosity
Stirring: stirring early = uniform consistency + no lumps; too long or vigorous = less viscosity
Acid: reduce ability of starches to thicken
Sugar: competes for available water, delays the onset of gelatinization, increases the required temperature
fat and protein: coats starch, preventing water absorption

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10
Q

known facts that affect gelatinization

A

Temperature, ph, agitation, other ingredients, amount of water, timing, sugar, fat/protein

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11
Q

What are benefits of using modified starches?

A

Can take extreme temperature changes, maintains quality, consistency, and creaminess
Not all have to be heated in water to expand and gel (pudding)
Have already been cooked and dried, so absorb cold water immediately and expand

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12
Q

Roux

A

a thickener made by melting butter, adding flour, and cooking on low until the ingredients are bubbling.

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13
Q

Slurry

A

a thickener made by combining starch and a cool liquid

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14
Q

How to make a basic white sauce (Bechamel)

A

Butter, Flour, and seasonings on medium, stirring add milk and boil

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15
Q

Where does gelatin come from?

A

A protein obtained by boiling skin, tendons, ligament, and/ or bones from cows and pigs with water

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16
Q

Sol

A

liquid state, colloidal particles repel

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17
Q

Gel

A

more jellylike, colloidal particles attract

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18
Q

Mother sauce

A

a sauce that serves as the springboard from which other sauces are prepared; grand leading, or major sauce, sauce used to create other sauces
Ex) béchamel, espognole, hollandaise, tomato, velouté

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19
Q

Small sauce

A

a secondary sauce created when a flavor is added to a mother sauce

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20
Q

dextrinization

A

: the breakdown of starch molecules to smaller, sweeter tasting sextrin molecules in the presence of dry heat

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21
Q

Retrogradation

A

Gel cools, seepage of water out of aging gel

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22
Q

Synereisis

A

exclusion of a liquid from a gel

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23
Q

Au jus

A

untickened served with its own natural juices

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24
Q

Deglaze

A

dilute meat decadents in a pan in order to make a gravy or sauce, typically using wine

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25
Q

Reduction

A

concentrated volume and flavor

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26
Q

Mirepoix

A

roughly chopped vegetable cut cut (onions, carrots, and celery) raw, roasted or sautéed with butter/ olive oil, flavor base for stocks, soups, stews, and sauces

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27
Q

Huff (chaff)

A

Structure of basic grains; the rough outer covering of grains; indigestible

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28
Q

Bran

A

Structure of basic grains, under the husk, the hard outer covering that protects the grains soft endosperm fiber and minerals

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29
Q

Aleurone Layer

A

Structure of basic grains, under the bran; less fibrous

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30
Q

Endosperm

A

Structure of basic grains, the largest part of the grain containing all of the grains starch; base of all flour

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31
Q

Germ (embryo)

A

Structure of basic grains, the smallest portion of the grain, and the embryo for future plant.
fat, vitamin E, minerals, B vitamins

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32
Q

Fractionation

A

breaking down of grains

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33
Q

Hullling

A

husk removed (fractionation)

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34
Q

Cracking

A

grains are broken open (fractionation)

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35
Q

Grinding

A

grains are reduced to powder

36
Q

Pealing

A

all of part of the hull, bran and germ are removed from grain (fractionation)

37
Q

Gluton

A

= glutenin (elasticity) + gliaden (gummies

• Content differs amoung varieties

38
Q

Winter (hard):

A

highest I protein; durum & semolina; more gluten

• bread flour vs. All purpose flour

39
Q

Spring v. Winter

A

: less protein, softer products – pastries, cookies, cake flour, pastry flour

40
Q

instant oatmeal

A

during processing oats are steamed and pressed longer so they cook quicker

41
Q

steel cut

A

made from groats ( whole grain kernels) cut into 2/3 pieces with steel blade

42
Q

Old Fashioned Oats

A

steaming and pressing the whole groat, cook faster than steel cut

43
Q

Plain flour

A
  • used for pasta

- itailian fresh, egg, gnocci

44
Q

Durum

A
  • used for pasta noodles

- wheat semolina: egg free pasta

45
Q

Type OO

A
  • used for pasta noodles

- fresh egg pasta

46
Q

Short Grain Rice

A

sticky, asain culture preference

47
Q

hominy

A

Hominy is a food which consists of dried maize kernels that have been treated with an alkali in a process called nixtamalization

48
Q

Refined grains

A

with the bran and germ removed

49
Q

Whole grains

A

Made from the entire cereal kernel

50
Q

Cytoplasm

A

jelly like, surrounding organelles

Plastids:

51
Q

leucoplast

A

cytoplasm that stores starch and water

52
Q

Chloroplast

A

pigmnet chlorphyll- carbohydrate

-cytoplasm

53
Q

chromoplasts

A

pigment carotens or xanthophyll (orange, yellow)

- cytoplasm

54
Q

vaculoes

A

stores water; provides turgor to plants

55
Q

tuber

A

ginger root, potato, sunchoke

56
Q

roots

A

beets, carrots, celery, sweet potato, turnip, parsnip, radish

57
Q

bulb

A

chives, garlic, leek, onion, shallot

58
Q

Caroteniods

A

with lycopenes, xanthophyll (yellow, oranges, reds)

- pigment

59
Q

Chlorophyll A

A

pigment
- blue/green
(blanching and shocking enhances color)

60
Q

Chlorophyll B

A

green pigment

blanching and shocking enhances color

61
Q

Examples of cruciferous vegetables and benefits

A

Cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts

62
Q

Protein Complementation

A

Combining of incomplete protein plant foods to obtain all essential amino acids
Ex) grains + seeds + dairy products + legumes

63
Q

Nonstarchy

A

average of 50kcal/ serving

Ex) lettuce, asparagus, broccoli, cauliflower, cucumber, spinach, mushrooms, onions, peppers,

64
Q

Starchy

A

average 230 kcal/ serving

Ex) corn, peas, potatoes, pumpkin, squash

65
Q

examples of meat analogs

A
  • imitations of meat products (meat substitutes)
  • soy protein + other veggie proteins + nutrients
  • veggie burgers, bacon, chicken nuggets
66
Q

How to properly store tofu

A
  • after opening place covered container and submerge the tofu in fresh water; change water daily
  • to freeze: drain tofu and wrap tightly with plastic wrap of place in a heavy duty freezer bag
67
Q

The effects of heating veggies

A
  • changes texture, flavor, odor, color, nutrient content
  • Texture: calcium salts combine with pectin to make veggies firmer (add alkaline ingredients to make softer)
  • Flavor: volatile oils, organic acids, sulfur compound
68
Q

Mealy Potatoes (white) :

A
  • amylose starch
  • dry, mealy
  • bland
  • falls apart
  • bakers
  • light and fluffy
  • French friends, hash browns, light and airy mashed
69
Q

Waxy Potatoes (red)

A
  • amylopectin starch
  • moist, waxy
  • sweeter
  • holds shape
  • boilers
  • heavy and gummy
  • boiled potatoes, potato salad, creamy mashed
70
Q

Why store potatoes in the dark

A

If exposed to sunlight photosynthesis will take place producing a bitter tastes and eventually a potentially toxic compound called solanie which if eaten in large quantities can lead to illness
- at warmer or more humid temperature they have a tendency to start to sprout of go bad

71
Q

AP

A

As purchased

72
Q

EP

A

Edible portion

73
Q

Fruit

A

the edible part of a plant developed from a flower

- Named according to the origin - type and or party of flower (simple, aggregate, multiple

74
Q

Simple

A

develops from a single ovary containing one or more carpels

Ex) oranges, grape fruits, lemons, limes

75
Q

Aggregate fruits

A

develop from several ovaries in one flower

Ex) blackberries, strawberries, raspberries

76
Q

Multiple

A

Formed from a cluster of developing flowers

Ex) pineapples, figs

77
Q

Common Vegetables that are actually fruits

A

Tomatoes, squash, cucumbers, bell peppers

78
Q

Protopectin

A

when fruits are not ripe, insoluble

79
Q

pectin

A

fruit is optimally ripened; best for pectin levels

80
Q

pectic Acid

A

over-ripened fruit, becomes mushy

  • chemical bonds broken
  • heat converts pectin to pectic acid
81
Q

function and characteristic of pectin

A

• gel like “cement” between cell walls; firmness and structure to cells

Used for making jellies as gelling agent
NOT the same as gelatin
Emulsitifer, thickener, stabilizer, texturizer
Water holding molecules that gel

82
Q

What causes oxidative enzymatic browning?

A
  1. Phenolic compounds found within cells (tannins)
  2. Enzymes (polyphenol oxidases)
    Aka phenolase, catecholase, tryosinase
  3. Oxygen
    Cut or bruised exposed surface of fruit
    * presence of all three turn clear phenolic compounds to brown (melanins)
83
Q

Methods to help prevent OEB and why they work

A
  • Add acid
  • coat with sugar, water, or syrup
  • antioxidants
  • blanching
  • cold temperature, but sealed
  • vacuum packing
84
Q

What is ethylene gas and function?

A

Stimulates respiration of fruits/ veggies which hasten ripening

85
Q

What is the function of organelles in plant cells (specific to plants) & what do they contain?

A
  • Stores water; provides turgor to plants

* Contain anthocyanins (blue/purple), saccharides, salts, organic acids (flavor)

86
Q

Everything about gelatinization

A

process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat

FCS 113 (3 decks)

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