Topic A: Food Science & Nutritional Composition of Foods

Question 1

Vitamins commonly found in fruits & veggies

Answer 1

Vitamins A and C

Question 2

What produce is most important to wash? When?

Answer 2

Berries and mushrooms, just before serving

Question 3

_____ act as an antioxidant and contribute to the red color in tomatoes, watermelon

Answer 3

Lycopenes

Question 4

What happens to onions cooked in an aluminum pan?

Answer 4

They turn yellow (anthoxanthins turn yellow in alkaline environments)

Question 5

How to cook frozen veggies

Answer 5

Shorter cooking time than fresh because blanching & freezing have already made them tender

Question 6

How to prepare cabbage

Answer 6

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

Question 7

Details of #10 cans

Answer 7

/case: 6

Net weight: 6 lbs, 9 oz
Measure: 13 cups
# of Servings: 20-25

Question 8

The structural part of tendon that surrounds muscle

Answer 8

Collagen

Question 9

In heat, collagen…

Answer 9

Is hydrolyzed to gelatin; becomes tender (softens)

Question 10

What component of muscle is resistant to heat?

Answer 10

Elastin (little change in properties when cooked)

Question 11

Pork is a good source of…

Answer 11

Thiamin (Vit B1)

Question 12

Protein source high in calcium

Answer 12

Fish canned with bones

Question 13

Cause of green colors in meat

Answer 13

Advanced myoglobin breakdown (myoglobin + oxygen = red –> brown –> green)

Question 14

Sous vide

Answer 14

Vacuum-packing meat in an oxygen-impermeable film (is ANAEROBIC); extends storage life of meat

Question 15

Meat is inspected _____ by _____

Answer 15

at slaughter; the USDA (it’s mandatory!!)

Question 16

What determines the method of cooking meat?

Answer 16

The cut of the meat

Question 17

Meats with a safe minimum internal temperature of 145 F

Answer 17

Pork, beef, veal, lamb, steaks, roasts, fish

Question 18

Meats with a safe minimum internal temperature of 160 F

Answer 18

Ground beef, ground veal, ground lamb (dark ground meats)

Question 19

Meats with a safe minimum internal temperature of 165

Answer 19

Turkey, chicken, duck (poultry)

Question 20

Why are cured meats pink?

Answer 20

Nitrates (added to inhibit botulism)

Question 21

How to cook bottom round

Answer 21

In water for several hours

Question 22

Braising is what type of heat method?

Answer 22

Moist heat

Question 23

When to reject fish

Answer 23

If gills are dull and gray; it’s soft; has cloudy eyes

Question 24

Nutrient content of egg yolk vs white

Answer 24

Yolk is more nutrient-dense (has more protein by weight: egg white = 11%, egg yolk = 17.5%)

Question 25

Process of grading eggs

Answer 25

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

Question 26

Effect of an acid on an egg white foam

Answer 26

Stiffens the egg by tenderizing the protein & allowing it to extend more easily

Question 27

Effect of room temperature on egg whites

Answer 27

Due to lower surface tension, room temp egg whites: - whip more quickly - yield a larger volume

Question 28

How to objectively measure custards

Answer 28

% Sag: | Larger % sag = More tender gel

Question 29

Custards made from dehydrated eggs may...

Answer 29

- Be grayer & less yellow - Have an eggy flavor - Be watery

Question 30

Impact of cooking with egg substitutes

Answer 30

Color (carotenoid) and flavor differences

Question 31

Main impact of keeping eggs in the fridge too long

Answer 31

Loss of CO2 --> Eggs become more alkaline

Question 32

Cultured buttermilk is made from...

Answer 32

Skimmed or partly skimmed milk + lactic acid bacteria

Question 33

What to do when using buttermilk in place of regular milk in a recipe

Answer 33

Increase baking soda (buttermilk is acidic, so the alkaline baking soda will help balance it out)

Question 34

Compared to regular milk, sweet acidophilus milk has...

Answer 34

Less lactose (it's made of skim milk + acidophiulus bacteria, which reduces lactose)

Question 35

What happens when milk is heated?

Answer 35

Whey protein precipitates out on bottom of pan or on surface of milk

Question 36

Fat composition of butter

Answer 36

80% milk fat

Question 37

Fat composition of margarine

Answer 37

80% vegetable oil or animal fat

Question 38

What happens when an acid is added to milk?

Answer 38

Casein precipitates

Question 39

What happens when butter is kept at room temp?

Answer 39

Flavor changes occur due to hydrolytic rancidity (release of H, uptake of water)

Question 40

Disodium Phosphate is added to what two products? Why?

Answer 40

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)

Question 41

Flours with most and least protein

Answer 41

Most: Bread flour (11.8%) Least: Cake flour (7.5%)

Question 42

How to Retain Vitamins in Rice

Answer 42

Cook in an amount of water that will be absorbed during cooking

Question 43

Effect of adding bran to a flour mixture

Answer 43

Decreases volume of end product (because bran is heavy and weighs it down)

Question 44

As baking powder ages...

Answer 44

Becomes more alkaline --> causes loss of thiamin in baked goods

Question 45

The effect of sugar on baked goods

Answer 45

Modifies texture by tenderizing (hygroscopic)

Question 46

Basic ingredients of a quick bread

Answer 46

Egg and flour

Question 47

Excessive mixing of a quick bread dough leads to...

Answer 47

1. Loss of CO2, over-developed gluten | 2. Tunnels from top to bottom; tough, heavy product

Question 48

Components of a rich cake

Answer 48

Increased fat, sugar, egg; Increases keeping quality

Question 49

4 Ingredients of pastries

Answer 49

Flour, fat, liquid, salt

Question 50

How to substitute butter for lard or margarine

Answer 50

Add more butter (because butter is only 80%, while the other two are 100%)

Question 51

How to make a tender vs flaky pie crust

Answer 51

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)

Question 52

Best type of flour when using the sponge method to make dough

Answer 52

Bread flour (strong, high in protein)

Question 53

Continuous bread-making method

Answer 53

A commercial process that substitutes intense mechanical energy to a large degree for traditional bulk fermentation

Question 54

Thickening ability of starches in order of effectiveness (high to low)

Answer 54

Potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat

Question 55

Composition of a roux

Answer 55

Half flour, half fat

Question 56

How to make a clear, shiny, translucent sauce

Answer 56

Use cornstarch as thickener

Question 57

Define Ice Cream Overrun

Answer 57

The increase in volume from freezing and whipping (amount of air pushed into ice cream while it's being made)

Question 58

To produce smoother ice cream...

Answer 58

Increase fat (ex- use heavy cream instead of light cream)

Question 59

Bromelain

Answer 59

An enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation (inactivated by heat 170-180F)

Question 60

Ideal temp to brew coffee. Above this, what happens?

Answer 60

Brew at 185-203 F. Above 203 F, tannin is extracted and coffee is bitter

Question 61

Commonly added emulsifiers

Answer 61

Monoglycerides, diglycerides, lecithin, disodium phosophate

Question 62

Purpose of nitrates

Answer 62

Inhibit spores of clostridium botulinum

Question 63

An additive that functions as a mold inhibitor

Answer 63

Propionate

Question 64

Functional Foods: Grape juice & red wine

Answer 64

Have resveratrol, which reduces platelet aggregation

Question 65

Functional Foods: Fatty fish

Answer 65

Have omega-3 FA, which reduces TG levels

Question 66

Functional Foods: Fermented Dairy products

Answer 66

Have probiotics, which support GI health

Question 67

Functional Foods: Fortified margarine

Answer 67

Have plant sterols and stanol esters, which reduce total and LDL cholesterol

Question 68

Phytochemical in soybeans

Answer 68

Isoflavones, which lower elevated cholesterol

Question 69

What is food synergy?

Answer 69

The additive influence of foods and constituents which, when eaten, have a beneficial effect on health