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D1 > Food Science > Flashcards

Food Science Flashcards

1
Q

Durum Four

A

highest protein of any flour and produces the most gluten (great for pasta)

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2
Q

Preservatives:

  1. What they do
  2. Food Examples
A
  1. Prevent spoilage, or slows changes in color, taste and texture
  2. Cured meats, oils, sauces
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3
Q

Preservatives:

Names found on labels

A

BHA, BHT and ascorbic acid

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4
Q

Coulis

A

A thin puree surrounding dish, used as a sauce

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5
Q

Salmonella, think 2things:

A

“Chickenella” and Fever

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6
Q

Shigella, found where and main sign?

A

Found in environment with picnic or camping (because flies land on feces and take it to your foods such as cold, mix salads
2. Bloody diarrhea

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7
Q

C. Jejuni, think 3 things

A

Jejuni like jejunum so it causes GI discomfort

  1. bloody diarrhea
  2. Gatroenteritis
  3. Raw and undercooked meats
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8
Q

Green colored veggies

    • an Acid =
    • an Alkaline +
A 
Acid= Pheophylin (olive green)
Alkaline = Chlorophyllin (bright green)
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9
Q

Lycopene is found in

A

tomatoes, watermelon, apricots (may reduce prostate cancer risk)

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10
Q

Red cabbage in vinegar becomes

A

bright red

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11
Q

Dry heat cook methods; name 5

A

BBQ, broiling, frying, searing, baking and stir fry

Best for delicate cuts of meat, and using oil is still dry heat cooking

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12
Q

Moist heat cooking; name 4

A

For tougher cuts: braising, broiling, stewing, and steaming

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13
Q

Retrogradation

A

When chilled starches recrystallizes

think retro–goes backwards, ex: old bread or gravy

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14
Q

Shigella can be from water polluted w/

A

Feces

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15
Q

Least lactose amount is in

A

butter

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16
Q

Adding bran decreases the volume of the end product so add

A

flour and fluid

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17
Q

Margarine is more ____

A

PUFA than MUFA

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18
Q

Anaerobic diseases (2)

A

C. Perifegins and Botulinum

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19
Q

C. Perfrigens

  1. found in?
  2. Exampls of food it can be in
  3. Store where?
  4. Oxygen?
A
  • Remember “C” for Cafeteria bug
  • Found in cafeteria/buffet
  • Found in soups, stews, liquid-like foods
  • Store food in Shallow pans
  • Anaerobic
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20
Q

Flavor Enhancers

  1. what they do
  2. examples
  3. names found on labels (3)
A
  1. enhance flavors
  2. Processed foods
  3. MSG, Autolyzed yeast, hydrolyzed soy protein
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21
Q

Maillard Reaction

A

Non-enzymatic!

Maillard turns foods brown (like toast or browning meat)

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22
Q

Cake flour

A

least and weakest gluten

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23
Q

Enzymatic reaction

A

browning from cutting into fruit/vegetables

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24
Q

Keep the refrigerator temp at

A

40F and below

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25
Q

Brew coffee at

A

185-203

26
Q

Stainless steel appliances will

A

keep anthocyanins color but is a poor conductor of heat

27
Q

botulinum

  1. oxygen?
  2. Found in
  3. Food examples
  4. Reactions
A
  1. Anerobic
  2. Canned foods (dented!)
  3. Honey (especially to infants)
  4. Paralysis of the throat (inability to swallow, slurred speech, double vision) * think Bo = Botox = frozen
28
Q

Aluminum food appliances (cookware)

A

High conductor of heat but Anthoxanthins become yellow in aluminum

29
Q

Modified foods are & how are these modified

  1. yogurt
  2. fortified margarine
A

Modified foods are fortified, enriched and enhanced foods

  1. Fermented w/ probiotics to increase good bacteria in the gut; supporting GI health\
  2. enriched with plant sterols and stanols that reduces Triglycerides and LDL
30
Q

All-purpose flour

A

Less gluten

31
Q

2 steps in cooling leftovers

A
  1. 135 to 70 in 2 hours

2. 70 to 41 in 4 hours

32
Q

Bacillus Cereus

  1. found in
  2. Food ex:
  3. Onset:
A

“Are you serious I got sick this quick?”

  1. Soil
  2. Rice products/starches
  3. Fastest onset (30 mins)
33
Q

Foods to cook at 145 (4)

A
  1. pork
  2. lamb
  3. fish
  4. eggs served after cooking
34
Q

foods to cook at 165 (3)

A
  1. chicken,
  2. turkey
  3. duck
    Also, reheat foods to this temp and transporting
35
Q

Braising vs stewing

A

Braising: first you brown the meat (millard) then you cook in small amount of liquid at a low heat for a long time
Stewing: Submerge completely in water/liquid (cooks in a short time)

36
Q

Infections will have

A

fever

37
Q

Vibrio:

  1. Symptom:
  2. Foods
A
  1. fever

2. seafood

38
Q

Angel food cake does use

A

Dairy

39
Q

Water percentage in F/V and why they should always be washed:

A
  1. Fruits are 85% and vegetables are 95%

2. Microbial growth depends on activity of water

40
Q

Conventional foods

  1. Resveratrol
  2. Omega-3
  3. Lycopene
A
  1. Wine/grapes: reduces platelet aggregation
  2. Omega 3: Fatty acid; reduces triglycerides (walnuts, fish)
  3. Reduces prostate cancer (tomatoes, watermelon)
41
Q

Stabilizers, thickeners, binders and texturizers :

  1. what they do
  2. examples
  3. Names found on product labesl
A
  1. produce uniform texture, improve mouth-feel
  2. Dairy products, cakes, jams, gelatin
  3. Gelatin, pectin, guar gum
42
Q

Xanthan Gum is in

A

salad dressings to make them smooth and thick

43
Q

Gelatinization when heated…

A

will swell (ex: sauces)

44
Q

Sugar in cake

  1. excess
  2. too little
A
  1. makes a cake hallow and ry

2. too little too tough

45
Q

Emulsifiers:

  1. what they do
  2. examples
  3. names found on labels
A
  1. allows to smooth and prevent seperation
  2. Salad dressings, peanut butter, margarine
  3. Lecithin, egg yolk, Poly sorbates, diglycerides
46
Q

Soy lecithin is?

A

in fat free dressings, will prevent the dressing from seperating

47
Q

Gluten free flours (6)

A

Buckwheat, sorghum, teff, almond, rice and cooconut

48
Q

The larger the % sag in custards….

A

the more tender the gel

49
Q

5 food infections d/t raw/unwashed fruit/veggie and their foods connected to it

A
  1. Salmonella (melons)
  2. C. Jejuni (raw veggies)
  3. Shigella (raw veggies and watermelon)
  4. E. Coli (raw/uncooked f/v and apply juice)
  5. Listeria (unwashed veggies)
50
Q

5 food borne illness d/t not washing hands for 20 seconds

A
  1. Staph. Aureus
  2. C. Perifrigens
  3. Salmonella
  4. Streptococus
  5. Norovirus
51
Q

Disease causing food borne microorganisms grow in a pH of

A

4.6-7

52
Q

Bread flour has

A

strong gluten

53
Q

Foods to cook at 155’F

A

eggs held for service

54
Q

Foods to cook at 160F

A

Ground beef/lamb/veal

55
Q

Staphylococcus Aereus

  1. Found on?
  2. Foods
  3. Store foods in?
A
  • Most dangerous
    1. found on hands/nose
    2. High protein
    3. Store in shallow pans
56
Q

E. Coli

  1. onset
  2. foods
  3. can grow where?
  4. Symptom
A
  1. slowest onset (3-8 days after digestion)
  2. Raw veggies and raw meats
  3. “in the cold” and “frozen fridge”
  4. Bloody diarrhea (huge indicator)
57
Q

Collagen is hydrolyzed to___ while elastin is_____

A
  1. gelatin

2. Resistant to heat

58
Q

Streptococcus

1. Symptoms

A

Fever and diarrhea

59
Q

Listeria

  1. Temp survives in:
  2. Typical findings:
  3. How does it do w/ temperatures
  4. Grows in?
A
  1. Survives in 34-113
  2. Found in finger foods and ready to eat snacks
  3. Resists freezing, drying and heat
  4. Grows in slightly alkaline to neutral pH
60
Q

Phytochemicals provide: (3)

A

Produced by plants to provide:

  1. treatment/prevent against chronic diseases
  2. Detoxify
  3. Protect LDL cholesterol from oxidation which reduces CHD
61
Q

Phytochemicals (found where to reduce what?)

  1. Indols
  2. Issoflavones
A
  1. Found in green veggies: may reduce risk of breast cancer

2. Found in soybeans: to decrease cholesterol levels

62
Q

Norovirus; found where (3)

A
  1. human feces
  2. manufactured ice cubes
  3. food fertilized by manure

D1 (6 decks)

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