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Food Fundamentals, Lab exam > workshop 1 > Flashcards

workshop 1 Flashcards

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1
Q

causes of deterioration of food (3)

A

microbial growth
enzyme action
insect damage

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2
Q

what canning involve

A

heating jars of food to temperature high enough to destroy microorganisms and enzymes and is referred to as processing. Processing also drive air out of the jars (airtight vacuum seals forms)

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3
Q

role of the airtight seal

A

kep air and microorganisms from re-entering the jars

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4
Q

what is clostridium botulinum

A

one spoilage organism that should chause concern among home canners. It is destroyed at boiling temperatures, nut not its hardy spores that produce a deadly toxin
- gro well in low acid envrironment

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5
Q

2 methods to destroy clostridum botulinum

A
  1. processing in a pressure canner at 240F (116C) which a pressure canner can attain (it has a tight seal and at high pressure this temperature can be attained)
  2. being in the presence of of acid
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6
Q

example of high acid foods (6)

A 
jams
jellies
marmalades
fruit
fruit preserves
pickles
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7
Q

examples of low acid food (7)

A 
meat
polutry
game
seafood
vegetables
soups
stews
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8
Q

what do we have to do with low acid food and food in oil like pesto, garlic in oil or flavored oils

A

they must processed at a minimum of 116C to destroy the Clostridium botulinum

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9
Q

role of pectin

A

acts as a cementing substance holding the cell walls of fruit together and giving them shape

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10
Q

place very concentrated in pectin

A

in the skin and cores of fruit

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11
Q

why fruits with more pectin are suitable for jam and jelly

A

because they rely on naturally occuring pectin to gel the product

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12
Q

3 tests to know that the gel stage is reached when you do some jam and jelly with fruit high in pectin (generally takes 10-45 minutes)

A
  1. the temperature test: using a jelly or candy thermometer, the product is ready when it reaches 4C above boiling temperature (take temperatire of boiling water first)
  2. the Plate Test: it is really when a small amount placed on a cold plate in the freezer gels
  3. The Spoon Test: it is ready when a cold metal spoon is dipped into the jelly and the drops join and drop as a sheet
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13
Q

commercial pectin is used for what (2)

A

to make jam with fruit that is low in pectin

to avoid boiling the mixture until the gel stage is reached

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14
Q

how is the commercial pectin made

A

by extracting pectin from apple pomace (residue once the juice is extracted) or citrus products

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15
Q

how is the commercial pectin available

A

in powder or liquid form

- used with enough sugar so that the final sugar concentration of the jelly average is 60%

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16
Q

what is special about the special pectin

A
  • it forms gel without sugar in the presence of divalent ions, such as calcium
  • its structure is slightly different from regular pectin
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17
Q

what special pectin contains

A

bean gum and xanthan gum

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18
Q

special pectin is used for what and what other ingredient may be used

A
  • used in manufacture of low-calories jam (spread) and jellies
  • artifical sweetener may be used (may be added after cooking if heat affects it)
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19
Q

what is carrageenan

A

it is a linear sulfated polysaccharide extracted from red edible seaweef from the North Atlantic Ocean
- it is a powerful gelling agent and may be used for gelling jams

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20
Q

difference between carrageenan and regular pectin

A

it does not require as much sugar as regular pectin and sets very quickly (less than 30 minutes) without cooking and results in a softer, more spreadable jam than cooked jam

21
Q

carrageenan are sold as a jam gelling powder. What are its ingredients (4)

A

sugar
carrageenan
ascorbic acid
sodium benzoate

22
Q

in food industry, carrageenan is used as a common additive for what (7)

A 
ice cream
sherbets
condensed milk
instant soup
cakes
cookies
candies
23
Q

role of carrageenan in food industry

A

serves to stabilize, thicken or gel these foods

24
Q

instructions with Carrageenan

A
  1. combine 1L of finely chopped fruit with 375 ml of sugar. Let stand for 15 minutes
  2. Gently stir in one package of No Cook Freezer Jam gelling powder and let stand for 5 minutes
  3. Stir again for 1 minute
  4. Poor jam into clean jars, leaving 1-inch (2.5 cm) headspace
  5. Close jars and freeze
25
Q

why freezer jams do not require processing

A

because freezing (-18C) halts bacterial growth

26
Q

freezer jams may be made with what and why

A

since freezer jams are not exposed to high temperature, they may be made with artificial sweeteners (often unstable when heated)

27
Q

freezer jams are appropriate for who

A

for individuals who wish to restrict their intake of carbohydrates/calories (ex: diabetes or on weight loss diets)

28
Q

concentrated fruit juices and artificial sweeteners can be used for what

A

reduce and/or modify carbohydrate content of product

29
Q

what can perk up flavor in concentrated fruit juices..

A

spices, herbs or flavorings

30
Q

spices and herbs may be tied in ________ for easy removal after cooking

A

cheesecloth

31
Q

how do we do color preservation

A

light color fruit shoul be placed in color protection solution prior to canning and 5-7 ml lemon juice may be added per 250 ml canning liquid to help prevent discoloration

32
Q

how freezing preserves food

A

by halting growth of surface microorganisms and slowing enzyme activity

33
Q

best temperature of freezing

A

-18 degree celsius

34
Q

what happens when it is frozen slowly

A

most of the water content forms large ice crystals that puncture the cell walls, so there is loss of juices

35
Q

what do rapid freezing

A

formation of small ice crystals and therefore reducing leakage of juices

36
Q

3 ways to achieve rapid freezing

A
  1. cooling food before freezing in small portions
  2. placing food near freezer wall with space around package for air circulation
  3. limiting the amount of food placed in the freezer at once so as not to raise the freezer temperature
37
Q

what should we do to prevent freezer burn due to the dry (cold air)

A

packaging should be airtight

38
Q

thawing is safest where

A

in the refrigerator, allowing 10 hours per kg of food

39
Q

6 general instructions for successful freezing

A
  1. SELECT fresh food of high quality
  2. PREPARE food quickly but with great care, using color-preserving solutions for food that undergo non-enzymatic browning
  3. BLANCHING: blanched foods should be cooled before packaging, they may be cooled with cold water which also stops the cooking process
  4. PACKAGE in odorless, tasteless, vapor-proof and moisture proof freezer bags or containers. It prevents drying out of foods + protects them from freezer odors. Any air in the bag should be removed priori to freezing. A straw may be helpful to suck out any remaining air
  5. FREEZE foods at -18C or lower immediately after packaging. However, if a delay is unavoidable, place each package in the refrigerator as soons as it is sealed
  6. THAW foods carefully and use immediately after thawing
40
Q

what BLANCHING helps (in general instructionsfor successful freezing) (3)

A

helps preserve color
inactivates surface enzymes of fruits and vegetables
enabls easy removal of skins

41
Q

drying is an ideal means of….

A

preservation, which reduces the volume and weight of foods

42
Q

what is important for the reproducibility of results in drying (3)

A

a record of methods, quantities and time required

43
Q

drying- by use of heat, water will evaporate from the food (what is the advantage)

A

lack of moisture = limits of microorganism growth

44
Q

% of moisture remains in food after drying

A

6-10%

45
Q

drying- treatments solutions and methods (3)

A
  1. sodium bisulphate solution (using food grade from drug store)
  2. salt solution
  3. citric acid or ascorbic acid solution
46
Q

used of dried foods - what should we do with vegetables before cooking

A
  • they should be soaked for several hours in the refrigerator to rehydrate
  • added salt near the end of cooking
47
Q

storing of dry food

A

cool thoroughly before packaging in small package that can keep at room temperature in a cool, dark, dry place

48
Q

what indicates the appareance of molds during storing

A

that too much mositure were left

49
Q

general guidelines of drying (8)

A
  1. obtain good quality, fresh, fully ripe produce
  2. wash well and remoce any bad spots
  3. slice food thinly (.5 cm) or less
  4. treat by blanching or applying solution to prevent discoloriation if desired - slows enzymes activity. Blanching also helps to break skin to permit moisture to escape
  5. spread in a single layer
  6. if using an oven, monitor foodto prevent over drying at edge of pans
  7. if using a dehydrator with multiple trays, trays should be rotated and switched for even drying.
  8. Seeds may be easier to remove once partially dried to avoid loss of juices
  9. 6-10% moisture may remain in food

Food Fundamentals, Lab exam (8 decks)

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