Topic A: Food Science & Nutritional Composition of Foods Flashcards
Vitamins commonly found in fruits & veggies
Vitamins A and C
What produce is most important to wash? When?
Berries and mushrooms, just before serving
_____ act as an antioxidant and contribute to the red color in tomatoes, watermelon
Lycopenes
What happens to onions cooked in an aluminum pan?
They turn yellow (anthoxanthins turn yellow in alkaline environments)
How to cook frozen veggies
Shorter cooking time than fresh because blanching & freezing have already made them tender
How to prepare cabbage
To minimize the development of a strong flavor: Cook for a short time in a large amount of water; keep lid off initially to let acids escape
Details of #10 cans
/case: 6
Net weight: 6 lbs, 9 oz
Measure: 13 cups
# of Servings: 20-25
The structural part of tendon that surrounds muscle
Collagen
In heat, collagen…
Is hydrolyzed to gelatin; becomes tender (softens)
What component of muscle is resistant to heat?
Elastin (little change in properties when cooked)
Pork is a good source of…
Thiamin (Vit B1)
Protein source high in calcium
Fish canned with bones
Cause of green colors in meat
Advanced myoglobin breakdown (myoglobin + oxygen = red –> brown –> green)
Sous vide
Vacuum-packing meat in an oxygen-impermeable film (is ANAEROBIC); extends storage life of meat
Meat is inspected _____ by _____
at slaughter; the USDA (it’s mandatory!!)
What determines the method of cooking meat?
The cut of the meat
Meats with a safe minimum internal temperature of 145 F
Pork, beef, veal, lamb, steaks, roasts, fish
Meats with a safe minimum internal temperature of 160 F
Ground beef, ground veal, ground lamb (dark ground meats)
Meats with a safe minimum internal temperature of 165
Turkey, chicken, duck (poultry)
Why are cured meats pink?
Nitrates (added to inhibit botulism)
How to cook bottom round
In water for several hours
Braising is what type of heat method?
Moist heat
When to reject fish
If gills are dull and gray; it’s soft; has cloudy eyes
Nutrient content of egg yolk vs white
Yolk is more nutrient-dense (has more protein by weight: egg white = 11%, egg yolk = 17.5%)
Process of grading eggs
Candling - egg is passed in front of bright light to view contents
- Judge thickness of white; location and condition of yolk
- Grades: AA, A, B
Effect of an acid on an egg white foam
Stiffens the egg by tenderizing the protein & allowing it to extend more easily
Effect of room temperature on egg whites
Due to lower surface tension, room temp egg whites:
- whip more quickly
- yield a larger volume
How to objectively measure custards
% Sag:
Larger % sag = More tender gel
Custards made from dehydrated eggs may…
- Be grayer & less yellow
- Have an eggy flavor
- Be watery
Impact of cooking with egg substitutes
Color (carotenoid) and flavor differences
Main impact of keeping eggs in the fridge too long
Loss of CO2 –> Eggs become more alkaline
Cultured buttermilk is made from…
Skimmed or partly skimmed milk + lactic acid bacteria
What to do when using buttermilk in place of regular milk in a recipe
Increase baking soda (buttermilk is acidic, so the alkaline baking soda will help balance it out)
Compared to regular milk, sweet acidophilus milk has…
Less lactose (it’s made of skim milk + acidophiulus bacteria, which reduces lactose)
What happens when milk is heated?
Whey protein precipitates out on bottom of pan or on surface of milk
Fat composition of butter
80% milk fat
Fat composition of margarine
80% vegetable oil or animal fat
What happens when an acid is added to milk?
Casein precipitates
What happens when butter is kept at room temp?
Flavor changes occur due to hydrolytic rancidity (release of H, uptake of water)
Disodium Phosphate is added to what two products? Why?
Processed Cheese: Acts as an emulsifier to prevent fat separation and add smoothness
Quick-cooking cereals: Makes cereal alkaline so particles swell faster (–> quicker cooking)
Flours with most and least protein
Most: Bread flour (11.8%)
Least: Cake flour (7.5%)
How to Retain Vitamins in Rice
Cook in an amount of water that will be absorbed during cooking
Effect of adding bran to a flour mixture
Decreases volume of end product (because bran is heavy and weighs it down)
As baking powder ages…
Becomes more alkaline –> causes loss of thiamin in baked goods
The effect of sugar on baked goods
Modifies texture by tenderizing (hygroscopic)
Basic ingredients of a quick bread
Egg and flour
Excessive mixing of a quick bread dough leads to…
- Loss of CO2, over-developed gluten
2. Tunnels from top to bottom; tough, heavy product
Components of a rich cake
Increased fat, sugar, egg; Increases keeping quality
4 Ingredients of pastries
Flour, fat, liquid, salt
How to substitute butter for lard or margarine
Add more butter (because butter is only 80%, while the other two are 100%)
How to make a tender vs flaky pie crust
Tender: Use oil, soft fats, or fat cut into very small pieces
Flaky: Leave fat in coarse particles (fat melts and flows, leaving a hole where steam collects and pushes upward against the surface)
Best type of flour when using the sponge method to make dough
Bread flour (strong, high in protein)
Continuous bread-making method
A commercial process that substitutes intense mechanical energy to a large degree for traditional bulk fermentation
Thickening ability of starches in order of effectiveness (high to low)
Potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat
Composition of a roux
Half flour, half fat
How to make a clear, shiny, translucent sauce
Use cornstarch as thickener
Define Ice Cream Overrun
The increase in volume from freezing and whipping (amount of air pushed into ice cream while it’s being made)
To produce smoother ice cream…
Increase fat (ex- use heavy cream instead of light cream)
Bromelain
An enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation (inactivated by heat 170-180F)
Ideal temp to brew coffee. Above this, what happens?
Brew at 185-203 F. Above 203 F, tannin is extracted and coffee is bitter
Commonly added emulsifiers
Monoglycerides, diglycerides, lecithin, disodium phosophate
Purpose of nitrates
Inhibit spores of clostridium botulinum
An additive that functions as a mold inhibitor
Propionate
Functional Foods: Grape juice & red wine
Have resveratrol, which reduces platelet aggregation
Functional Foods: Fatty fish
Have omega-3 FA, which reduces TG levels
Functional Foods: Fermented Dairy products
Have probiotics, which support GI health
Functional Foods: Fortified margarine
Have plant sterols and stanol esters, which reduce total and LDL cholesterol
Phytochemical in soybeans
Isoflavones, which lower elevated cholesterol
What is food synergy?
The additive influence of foods and constituents which, when eaten, have a beneficial effect on health
