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Inman Key Points > Domain 1 > Flashcards

Domain 1 Flashcards

1
Q

Osmosis

A

Diffusion of water molecules across semi permeable membrane

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2
Q

Diffusion

A

Movement of molecules from area of higher concentration to lower

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3
Q

What pigment does not change color in acid/base?

A

carotenoid

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4
Q

List carbs in order of decreasing sweetness

A

Fructose, sucrose, glucose, sorbitol

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5
Q

Gelatin lack what AA, low is what AA

A

Lacks- Tryptophan
Low- Methionine, Lysine
changes liquid into elastic solid
keeps crystals small by interfering

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6
Q

10 can

A

13 cups in #10 can
6 #10cans per case

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7
Q

Best flour to use when making cakes

A

All-purpose flour

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8
Q

Modified starch

A

stabilizes food product
add to frozen gravy to prevent separation when thawing

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9
Q

Irreversible reaction

A

pyruvic acid into acetyl coA

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10
Q

Vit/Min needed for metab of CHO

A

Niacin, Riboflavin, Thiamine
Chromium, Zinc

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11
Q

Glycolysis

A

Catabolism of carb

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12
Q

End product of aerobic glycolysis

A

Pyruvic acid

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13
Q

End product of anaerobic glycolysis

A

Lactate

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14
Q

Formula for producing active form of Vit D

A

7-dehydrocholesterol to cholecalciferol

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15
Q

What hormone regulates calcium levels?

A

parathyroid

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16
Q

explain collagen metab
what vit is required

A

proline->hydroxyproline->collagen
ascorbic acid

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17
Q

biotin is coenzyme in the synthesis of

A

fatty acids

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18
Q

food iron —> absorbable form in the body

A

ferric iron—> ferrous iron

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19
Q

cholecystokinin causes _______

A

contraction of the gallbladder

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20
Q

lactase is produced where

A

small intestine

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21
Q

what conversion requires glucose-6-phosphatase

A

liver glycogen into glucose

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22
Q

what vitamin acts as a coenzyme in transamination/
increase if protein intake increases

A

pyridoxine (vitamin B6)

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23
Q

glucocorticoids are ____ and convert ___

A

adrenal hormones
convert protein in to glucose
*think steroid hormones for inflammation

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24
Q

best way to monitor infant’s FTT

A

weight for length

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25
Q

irreversible vitamin a deficiency

A

xerophthalmia

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26
Q

iron absorption enhanced by?

A

acidic chyme in the duodenum

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27
Q

what inhibits gluconeogenesis

A

insulin

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28
Q

vitamin A helps with?

A

development of tissue and skin

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29
Q

What gov agency inspects and grades meat?

A

USDA

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30
Q

What hormone greatly influences the BMR?

A

thyroxine
*controls how much energy your body uses

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31
Q

moist heat cooking examples

A

less tender cuts (bottom round, chuck, brisket)
braising, stewing, steam, simmer
cook bottom round in water for several hrs

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32
Q

dry heat cooking examples

A

for tender cuts: loin, sirloin (backbone)
sauteeing, roasting, broiling, frying, grilling

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33
Q

what cooking method is best for bottom round roast?

A

braising

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34
Q

continuous bread making system

A

dough handled without interruption from mixing ingredients to into the pan
*not dependent on length of time dough sits to rise

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35
Q

which bread-making method needs less rise time?

A

sponge
*used in commercial bakeries, need bread flour

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36
Q

straight dough method

A

pizza dough
no fermentation step
all dry and wet ingredients mixed together at once

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37
Q

what nutrient is added for flour enrichment

A

iron

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38
Q

coarse texture in cake is associated with?

A

oven temperature too high

39
Q

what nutrient inhibits iron absorption

A

calcium

40
Q

what minerals are involved in blood clotting

A

calcium, vitamin K

41
Q

main function of glycolysis

A

pyruvate for the TCA cycle

42
Q

how long should you wash your hands

A

20 seconds

43
Q

baking powder ingredients

A

sodium bicarbonate (base) + powdered acid (cream of tartar)
leavening agent
older baking powder= more alkaline= loss of thiamine

44
Q

which pasta contains eggs

A

noodles

45
Q

how to cook cabbage?

A

quickly, large quantity of water, uncovered
saves vitamin C, avoids releasing unpleasant smell

46
Q

high potassium foods

A

cantaloupe, tomato, dairy foods, strawberries, winter squash, leafy greens, nuts, beans

47
Q

Cori cycle

A

lactic acid cycle
converts lactate into pyruvate

48
Q

chlorophyll in acid vs base

A

acid= pheophytin, olive green
*also olive green when held on serving line
base= chlorophyllin, bright green

49
Q

flavinoids in acid/base

A

anthocyanins
acid=red
base=blue

anthoxanthin
acid= colorless (bleaching effect)
base= yellow (onions in Al pan)

50
Q

botulism found in what foods?

A

honey, cereal

51
Q

aldosterone

A

steroid hormone, adrenal glands
regulates salt and water in the body

52
Q

cereal enriched with?

A

iron

53
Q

margarine has FA in this order of predominance

A

PUFA, MUFA, SAT

54
Q

dicumarol
(depletes what, avoid what)

A

anticoagulant
depletes vit K
avoid spinach, grapefruit juice, green tea

55
Q

if insufficient oxaloacetate acid available for TCA cycle, what occurs?

A

acetyl CoA from fat cant be handled properly

56
Q

sources of vitamin A

A

liver, milk, eggs
yellow/orange/green produce- carrots, spinach, tomatoes, sweet potatoes, cantaloupe, winter squash

57
Q

sorbitol

A

less sweet than sucrose
lower glycemic index than sucrose

58
Q

Schilling test

A

evaluates B12 absorption
cyancobalamin

59
Q

what mineral absorbed through intestine, transported with ceruloplasmin in the blood?

A

copper

60
Q

alpha-linolenic acid

A

C18:3w3
omega 3
retinal function and brain development
EPA, DHA
decreases TG, little effect on total chol

61
Q

linoleic acid

A

C18:2w6
omega 6
safflower best source
if replaces CHO= decrease LDL, increase HDL
if replace sat fat= decrease total cho (includes HDL)

62
Q

soybeans lacking AA

A

methionine

63
Q

ripening process

A

protopectin-> pectin (ripe) -> pectic acid (overripe)

64
Q

1 dozen oranges yield

A

1 qt juice

65
Q

Brix

A

brix hydrometer
%by wt of sucrose
when sweetener added to liquid of packing juice
extra light, light, heavy, extra heavy syrup

66
Q

canned fruits/vegs grades

A

grade a= fancy (desserts, salads)
grade b= choice (processed)
grade c= standard (puddings, pies)
graded by USDA

67
Q

collagen in heat

A

hydrolyzed to gelatin
tender

68
Q

good source of thiamine

A

pork

69
Q

main color pigment in meat

A

myoglobin
myoglobin + O2 -> red -> brown -> green
green= myoglobin breakdown

70
Q

grades of meat

A

inspection is MANDATORY by USDA @ slaughter

grading is VOLUNTARY by Ag Marketing Service
prime, choice, select, standard
prime= most marbling

71
Q

safe internal temps

A

145F pork, beef, veal, lamb, steaks, roast, fish
160F ground meat
165F turkey, chicken, duck

72
Q

vinegar and meat

A

increases tenderness
increases water holding capacity
decreases pH

73
Q

papain

A

proteolytic enzyme
tenderizes meat
inhibits gelation
papaya + salt

74
Q

surimi

A

seafood analogs
egg white or starch added for desired structure

75
Q

grades of eggs

A

AA, A, B
does not include color of shell, size
candling used to grade (pass egg in front of bright light)

size= weight per dozen; jumbo, extra large, large, medium, small, peewee

76
Q

custard % sag

A

larger % sag= more tender gel (weaker custard)

77
Q

milk

A

good source of Ca, Vit A, D, phosphorus, riboflavin
low in iron
80% caseine (precipitated out at phH 4.6)
whey= liquid drains from curd of clotted milk

78
Q

milk pasteurization

A

145F for 30 min or 160F for 15 sec
destroys lipase

79
Q

buttermilk

A

fermented milk
lactic acid bacteria added to skimmed milk
recipe: 1T vinegar/lemon juice or 1.75 tsp cream of tartar to 1 cup milk
increase baking soda if buttermilk in place of reg milk

80
Q

disodium phosphate

A

emulsifier in blended cheeses
better for cooking- fat wont precipitate out

base added to quick-cooking cereals
particles swell faster

81
Q

whole grains nutrition

A

thiamine, riboflavin, phosphorus,
Vit E (germ fat)

enriched with: thiamin, riboflavin, niacin, iron, folic acid

82
Q

cakes

A

shortened cakes (layer, pound, rich)
large amount of fat, uses chem leavening

foam cake (angel, sponge, chiffon)
uses air as leavening

83
Q

quick breads

A

leavened with steam, air, chemical leavening agents
muffins, biscuits, popovers
egg and flour

84
Q

baking at high altitudes

A

early, fast expansion before structure stable
to correct: less baking powder, increase liquid
longer cooking time (temp of boiling water lower)

85
Q

thickening ability of starches

A

(most effective) potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat (least)

86
Q

retrogradation

A

stale bread, separation in gravy
high amylose (starch products), use high amylopectin (waxy products)
when starch paste cools, tries to recrystallize, forms solid/rigid gel

87
Q

crystal inhibitor

A

acid (cream of tartar, vinegar)
fat (chocolate, milk)
proteins (egg whites, milk, gelatin)

other controls for crystal size- dissolve all sugar, cool until viscous then agitate, continuous agitation

88
Q

corn syrup and crystallization

A

slows crystallization process
increases viscosity and chewiness

89
Q

overrun

A

increase in volume from freezing and whipping
determined by weight; goal is 80-90%

90
Q

mellorine

A

imitation ice cream
butterfat replaced by hydrogenated veg oil

91
Q

coffee brew temp

A

185-203F
higher temp=more tannins, more bitter
decaff made with methylene chloride

92
Q

bromelain

A

enzyme in pineapple
prevents gelation
inactivated by 170-180F

93
Q

SMOG index

A

determine readability of written communication
grade level determined by average # of polysyllabic words

94
Q
A

Inman Key Points (6 decks)

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