Test two Flashcards
What is the main protein in milk
80% casein,
What is the composition of milk
87% water, 3.4 protein, 3.7 fat, 4.8 carb, 0.8 ash
what is the carbohydrate of milk
lactose
which protein is coagulated by acid
casein
which protein is coagulated by rennet
casein
what is rennet
curdled milk from the stomach of an unweaned calf, used in the curdling milk for cheese.
what dairy products are lactose intolerant individulals able to eat
yogurt, fermented milk product and some cheeses
2% milk is called
reduced fat
1% milk is called
low fat milk
.5% milk Is called
skim milk
how much fat does whole milk contain
3.25 %
whole milk and all reduced fat milks must contain at least
8.25% milk solids -not-fat
which concentrated milk can be diluted 1:1 and used in the place of fresh milk
evaporated milk
why do concentrated milks discolor
both can develop a light brown because due to the reaction of sugar and protein which is known as the maillard reaction
Cultured milk products
buttermilk, acidophilus milk and yogurt
what can you use in the place of buttermilk in a recipe
one tbsp. of white vinegar or lemon juice to 1 cup of milk and letting the mixture stand for then minutes
pasteurization
kills pathogens, milk is not sterile
what is the difference between pasteurized and UHT milk
pasteurized is not sterile and must be refrigerated.
UHT milk is sterile
homogenization
breaks up fat globules and prevents a cream layer forming
factors affecting volume and stability of whipped cream
cream should be chilled before whipping
it should have a fat content of at least 30%
if it is warm and or is over-whipped it may turn to butter
best ways to heat/cook with milk
low temp don’t scorch whey proteins or curdle caseins.
Whey proteins will denature when heated and form a skin on the bottom sides of the pan, Continued heating may cause the whey protein to react with the lactose to form a brown color and the film will scorch
what are examples of each of the different types of chesses
very hard ripened ex is romano or parmesan,
hard ripened - cheddar, swiss
semi-soft ripened (with bacteria) -brick and muenster
semi-soft ripened (with mold)- blue, forfonzola, stilton and Roquefort
Soft ripened (surface ripened with mold) -brie, camembert
Soft unripened -cottage, cream ricotta and feta
which cheese is made with whey
ricotta
which cheeses are coagulated with acid
cheeses that are not aged
which has more calcium and acid cheese or a rennet cheese. WHy
rennet cheeses, about one fourth or on half of the calcium in milk is lost in the whey during the production of acid chees
what factors affect cooking quality of cheese.
fat and water conents
presence of emulsifying agents
extent of ripening
aged cheeses are better for cooking than mild cheeses, because the protein is broken down further
Processed cheeses are food for cooking because they contain emulsifiers
Know the changes that occur in eggs after they are laid
air cells quickly develop, overtime there is a loss of carbon dioxide and moisture, the eggs continue to shrink a proportion of thin white increases. thick white decreases, chalazae begins to disintegrated, yolk no longer centered
what is the best way to store eggs to maintain shelf life
stored in their carton in the refrigerator it helps slow the loss of carbon dioxide and moisture
what part of the egg can be frozen without harm
the egg white
what must be added to yold or whole egg to protect it before freezing
sugar, salt or syrup
what part of the egg are excellent foaming agents
the egg white protein
egg yolk proteins are lipoproteins and are
excellent emulsifying agents
if a recipe calls for raw eggs that will not be cooked use a pasteurized egg product. WHY?
the pasteurization process destroys pathogens but maintains the functional properties of the eggs
what bacteria may be found in eggs
salmonella enteritidis
principles of cooking eggs
low hate ( high heat toughens proteins use a double boiler or put baking dish in a pan of water
what is the best way to boil an egg
never actually boil it. simmer it and always cool the egg in ice cold water
what causes the formation of green ring around the yold in hard boiled eggs
it is the reaction of iron in the yolk with hydrogen sulfide produced from the whit e
how can you prevent the green ring formation in eggs
fresh eggs, don’t overcook, cool in ice cold water
at what temperature should eggs be whipped and why
room temperature, because of the reduced viscosity of the eggs at room temperature
what are the four stages of an egg white foam
they first become foamy, second they form soft moist peaks , then with additional beating the peaks become stiffer, and eventually with over beating the foam becomes dry and may appear to be flocculated
when should sugar be added to an egg white foam and why
beat eggs first then add intermittently between the additions of sugar, otherwise the beating time is considerably prolonged
what do egg substitutes contain
high concentration of egg whites
what do egg substitutes no contain
egg yolks
What are some differences of egg substitutes
almost all cholesterol free, contain much less fat, other ingredients are added such as corn oil, non fat dry milk,color and vegetable gums
always pasteurized ,sodium content tends to be higher, can be used in recipes that call for raw eggs.
meat compostition
main proteins of muscle tissue,
main proteins of connective tissue,- collagen
fat-cover fat and marbling
what are changes that occur after slaughter occurs
rigor mortis- stiffness of death
death interrupts blood flow and oxygen in no longer available to cells
anaerobic conditions prevail, which leads to lactic acid and ph drops to 5.5
actin and myosin unite irreversible to form actomyosin crosslinks and the muscle stiffness occurs
why is meat aged
to allow for the meat to soften after rigor mortis passed, beef is they only type of meat that is aged.
what color is myoglobin
purplish-red
what color is oxymyoglobin
bright red oxygentated form of the pigments
what color is metmyoglobin
brown
what are methods to tenderized less tender cuts of meat
have less connective tissue in meat aging (dry or wet artificial tenderizing tenderizing before cooking- grinding and cubing or using various enzymes usuall proteases, soaked in an acidic marinade Tenderizing during cooking
where on the carcass do the tender and less tender cuts of meat come from
the legs and shoulders
why is packaged meat red on the outside and brown on the inside
because the surface is exposed to oxygen
Know the names of the nine primal cuts of meats and whether they are tender or less tender
most tender- rib, short loin, sirloin,
leaster tender -flank, short plate, brisket foreshank
medium tender cuts- chuck, round or rump
what is the role of connective tissue (amount age,) in producing tought meat
the older and more equals tougher meat product
Tender cuts of meat can be cooked with
Dry heat
less tender cuts of meat should be cooked with
moist heat
how do you tenderize a less tender cut of meat before cooking
grinding and cubing, enzymes, soaked in acid marinade
Best way to determine if meat is cooked
use a meat thermometer
are plan proteins complete or incomplete proteins
incomplete- they do not contain all essential amino acids
complementary proteins
proteins that are combined together to create a complete protein ex beans and rice, peanut butter and whole wheat bread, beans and nuts, rice and peas, or corn and beans
protein supplementation
imporoves the quality of vegetable proteins by supplying the limiting amnio acid. achieved through enrichment of the vegetable protein or product with the addition of synthetic amino acids.
3 methods of preparing dried beans
overnight or cold soak
short or hot soak
no soak method
which legumes don’t need to be soaked
lentil, split peas
it is important to not use what in cooking legumes
hard water, it contains calcium and magnesium ions which inhibit softenting, salt and acit have a similar effect
differents soybean products
textured vegetable protein, meat analogs, miso, tempeh, tamari, soy milk and tofu,
tofu is made by
coagulating soy milk wih calcium or magnesium salt and squeezing out the whey.
