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food science nutrition > test 3 > Flashcards

test 3 Flashcards

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1
Q

Generally not consumed, but can be processed into fiber supplements

A

husk

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2
Q

bran is a good dietary source of

A

fiber and minerals

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3
Q

basis for all flours

A

endosperm

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4
Q

Major nutritive contribution to endosperm

A

complex carbs (starch)

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5
Q

Contains unsaturated fats, vitamins, minerals

A

germ

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6
Q

what is the difference between whole grain flour and refined grain flour

A

WHOLE GRAIN FLOUR INCLUDES GERM, BRAN, AND ENDOSPERM

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7
Q

uses of cereal grains

A

flour, pasta, breakfast cereal, alcoholic beverages

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8
Q

pasta is made predominantly from

A

starch and water

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9
Q

list 3 types of whole grains

A

whole wheat, brown rice, whole grain oats

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10
Q

replacement of nutrients lost during processing; putting micronutrients back in

A

enrichment

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11
Q

list gluten containing grains

A

wheat, barely, rye

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12
Q

adding nutrients that weren’t there before

A

fortification

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13
Q

what Is not inherently gluten containing

A

oats

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14
Q

these crops don’t have any risk of being contaminated with gluten

A

GFCO

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15
Q

Most common method of preparation of cereal grains

A

the absorption method

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16
Q

preparation of cereal grains can be influenced by

A

presence/absence of bran
pH of water
desired tenderness
form of grain

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17
Q

ideal dry storage condition

A

Cool, dry place
Airtight wrappings
Will keep for 6-12 months when stored properly

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18
Q

• What types of grains require refrigeration?

A

Whole grains

Cooked grains

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19
Q

• What types of grains are appropriate to freeze?

A

Cooked, whole grains

Should not freeze uncooked grains due to protein denaturation

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20
Q

pasta is Generally made from semolina, which is derived from _____________

A

durum wheat

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21
Q

Higher the _____ of durum wheat, the better quality the pasta

A

protein content

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22
Q

durum is higher in WHAT, which provides good color

A

carotenoids

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23
Q

type of pasta that contains eggs

A

noodles

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24
Q

6 types of pasta

A

noodles, whole wheat, flavored, high protein, fresh, couscous

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25
Q

enrichment - replacing something lost

fortification- adding something new (only add back micronutrients)

A

KNOW

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26
Q

proper storage of pasta

A

dry-Tightly wrapped; cool
fresh-In the refrigerator
Refrigerated shelf life is around 1 week.

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27
Q

flours provide

A

structure, texture, and flavor

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28
Q

Starch, strengthens baked items, and contributes to crumb, which is influenced by

A

number of air cells
degree of starch gelatinization
Amount of protein coagulation

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29
Q

During baking, starch is broken down into 3 things

A

amylose, maltose, and glucose

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30
Q

contributes to firming of flour mixture

A

gluten

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31
Q

The ability of a baked product to rise is directly related to

A

protein content

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32
Q

purpose of gluten formation

A

flour is mixed with water; gliadin and glutenin combine to make gluten; gluten is elastic which allows it to expand with pressures of air, steam and CO2

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33
Q

expands and stretches gluten strands

A

kneading

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34
Q

Opening an oven door frequently?

A

steam and air escape from gluten which can cause the product to collapse

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35
Q

The greater the protein content the more water will be absorbed

A

hydration

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36
Q

what happens to excessive kneading in gluten formation

A

breaks down gluten strands so it becomes sticky and lumpy dough

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37
Q

Process by which the endosperm of a grain is ground into a fine powder

A

flour milling

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38
Q

where the bran and germ are removed in flour milling

A

breaking

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39
Q

flour is moved through fans to remove any additional bran (flour milling)

A

purifying

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40
Q

reduction rollers grind the product into flour

A

reducing

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41
Q

into streams based on particle size

A

sifting

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42
Q

based on the sifting results

A

classifying

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43
Q

3 types of wheat flour

A

whole wheat flour
bread flour- higher in gluten
white flour

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44
Q

what is the benefits of bread flour?

A

can take over-kneading

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45
Q

white flour that is ideal for pasta

A

durum

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46
Q

white flour that has lower protein content, higher starch content, treated with chlorine gas

A

cake flour

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47
Q

improves crumb/flavor, browns crust

A

milk

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48
Q

sweetens, increases volume, adds moistness, color

A

sugar

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49
Q

add structure, help leavening, improve color and flavor

A

eggs

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50
Q

hydrates flour, gelatinizes starch, serves as a solvent

A

liquid

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51
Q

tenderizes, increases volume, contributes to structure, flakiness, adds flavor, color, increases resistance to staling

A

fat

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52
Q

adds flavor, firms dough, improves volume/texture/crumb, prolongs shelf life

A

salt

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53
Q

increases volume, contributes to crumb/texture/flavor

A

leavening

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54
Q

during the malliard reaction..

A

milk

lactose + whey/casein = browning

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55
Q

3 types of leavening

A

Physical- air and/or steam
Biological- yeast, bacteria
Chemical- baking soda or baking powder

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56
Q

3 types of yeast

A

dry
fresh
Instant, quick-rising, fast-acting

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57
Q

most common type of yeast

A

dry

58
Q

used in sourdough and salt-rising breads

Must be kept alive and fed

A

bacteria leavening

59
Q

baking soda chemically yields

A

carbon dioxide

60
Q

baking soda to flour ratio

A

1/4 teaspoon per cup of flour

61
Q

not used alone if no acid is present

A

baking soda

62
Q

baking powder =

A

baking soda + cream of tartar

63
Q

too much leavening

A

overexpansion and collapse

Compact, dense product

64
Q

too little leavening

A

no sufficient rising

Compact, dense product

65
Q

lower atmospheric pressure =

A

decrease boiling points

66
Q

high altitude adjustments —

A

increase water lost through evaporation

67
Q

leavening gases tend to WHAT due to less resistance

A

OVEREXPAND

68
Q

use less of 3 things

A

leavening, sugar, fat

69
Q

3 leavening gases

A

air, steam, carbon dioxide

70
Q

what temperature should you cook at for higher altitudes

A

higher temps

71
Q

Store in metal, glass, hard plastic containers that are airtight to prevent pest contamination

A

how to store flour

72
Q

what is the storage length for white flour

A

1 year

73
Q

what is the storage length for whole grain flour

A

3 months

74
Q

Sift dry ingredients together
In separate bowl, combine moist ingredients
Stir together dry and moist ingredients with a few strokes, until dry ingredients are moist but still lumpy

A

muffin method

75
Q

4 examples of pour batters

A

Pancakes
Crêpes
Waffles
Popovers

76
Q

4 examples of drop batters

A

muffins
muffin bread
coffee cakes
dumplings

77
Q

3 examples of quick breads dough

A

biscuits
scones
unleavened breads

78
Q

batters are quite thin

A

pour batters

79
Q

batters are thicker because they have more flour

A

drop batters

80
Q

batter contains still more flour and are usually light kneaded

A

doughs

81
Q

What differentiates pour batters from drop batters or doughs?

A

the ratio of flour to liquid determines whether the mixture is a pour, drop batter, or a dough

82
Q

one-celled fungus that multiplies rapidly at the right temperature and in the presence of a small amount of sugar and moisture

A

Saccharomyces cerevisiae

83
Q

place all ingredients into a bowl at the same time

A

straight dough method

84
Q

combine yeast with water and 1/3 of the flour and allow to ferment; after, add remaining ingredients (except salt) salt added last

A

sponge method

85
Q

requires no kneading; once ingredients are combined, they are beaten by an electric mixer to develop gluten (hamburger buns, rolls, etc..)

A

batter method

86
Q

used with bread-making machines

A

rapid mix

87
Q

Fermentation causes dough to rise due to production of carbon dioxide

A

proofing

88
Q

Describe the “optimal conditions” for bread proofing

A

Should be warm

Free of drafts

89
Q

What purpose does “punching down” serve when preparing yeast breads?

A

Allows excess gas to escape

Redistributes ingredients

90
Q

What do we associated with overproofing?

A

Product will overexpand and collapse

91
Q

proper storage of yeast bread

A

fresh bread, refrigeration, freezing

92
Q

2 fruits

A

avocado and tomato

93
Q

2 flowers

A

artichoke and broccoli

94
Q

2 seeds

A

beans and corn

95
Q

2 stems / shoots

A

asparagus and celery

96
Q

2 tubers

A

potato and ginger root

97
Q

2 root

A

beet, carrot

98
Q

2 bulbs

A

garlic and onion

99
Q

2 leaves

A

spinach and cabbage

100
Q

List 3 types of fibrous compounds that may give strength to the cell wall of a parenchymal cell

A

gums, cellulose, and pectins

101
Q

fibrous compounds are

A

indigestible

102
Q

Parenchymal cells are responsible for

A

water and starch content, flavor, color

103
Q

3 types of plastids

A

leucoplasts, chloroplasts, and chromoplasts

104
Q

stores water and other compounds; determines juiciness of fruit/veggie

A

vacuole

105
Q

intercellular air spaces between parenchymal cells account for adding volume and crispness to fruits and vegetables

A

plant cells don’t fit tightly next o each other

106
Q

3 pigments

A

carotenoids
cholorphyll
flavonoids

107
Q

what 2 pigments are fat soluble

A

carotenoids and chlorophyll

108
Q

what pigment is water soluble

A

flavonoids

109
Q

♣ Wax coatings are used to prevent moisture loss

A

veggie additives

110
Q

preservatives used for canned veggies

A

salt and sucrose

111
Q

sodium bicarbondate

A

baking soda

112
Q

makes photosynthesis possible

A

chlorophyll

113
Q

blanching enhances green color

A

chlorophyll

114
Q

anthocyanins
anthoxanthins
betalains

A

red blue
white
purplish red

115
Q

Be able to list 2 potential benefits of vegetables as functional foods

A

good source of protein and iron

116
Q

it is important to purchase the freshest vegetables and use the AMOUNT of heat, water, and time possible

A

smallest

117
Q

surface of a veggie is sprinkled with salt to remove bitter substances

A

degorging

118
Q

a reduction in turgor is good for WHAT during veg prep

A

potatoes and legumes

119
Q

nutrient retention for veg

A 
restrict water usage
quick cooking methods
leave sink on
cut veg into larger fewer pieces
cook just to point of doneness
120
Q

What nutrients can increase as a consequence of vegetable preparation?

A

frying
increases protein from legumes by destroying certain enzymes
fiber increases as a percentage of weight

121
Q

Two main considerations when preserving vegetables

A

respiration rate and moisture loss

122
Q

the rate of carbon dioxide production over time

A

respiration rate

123
Q

The ______ respiration rate, the more quickly the item deteriorates

A

faster

124
Q

Cooler temperatures ___________ respiration rates

A

decrease

125
Q

Crisper maintains ______________

A

moisture

126
Q

escribe the three soaking methods used for legumes

A

overnight soak
short soak
no soak

127
Q

classified according to the type of flower from which they develop

A

fruits

128
Q

are fruits basic or acidic

A

acidic

129
Q

responsible for firmness in fruits

A

pectic substance

130
Q

responsible for browning and bruising in fruits

A

phenolic compounds

131
Q

purchase of fruit depends on

A 
appearance
size 
color
shape
uniformity
freedom from defects
132
Q

o Why does texture quality decrease in frozen in fruit versus fresh?

A

cell membrane rupture when ice crystals expand during freezing

133
Q

not less than 100%

A

juice

134
Q

not less than 50

A

juice drink

135
Q

not less than 30-40

A

nectar

136
Q

not less than 25

A

ade

137
Q

not less than 10

A

drink

138
Q

fruit texture becomes softer when cooked due to

A

cellulose degraded
protopectin- pectin
denaturation of cell membrane proteins

139
Q

Ripe fruit with high water content should be consumed within ______________

A

3 days

140
Q

How to lengthen time spent in the refrigerator

A

once fruit is ripe, storage time may be increased by placing it in plastic bags punctured with air holes and then refrigerated

food science nutrition (4 decks)

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