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1) Food Fundamentals > Final Review > Flashcards

Final Review Flashcards

1
Q

What are living things made up of?

A 
Carbon
Hydrogen
Nitrogen
Oxygen
Phosphorus
Sulfur
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2
Q

What are the two types of oligosaccharides that produce gas during digestion? What are they found in?

A
  • Raffinose and stachyose

- Found in dried beans

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3
Q

Name the 6 taste sensations.

A

1) Sweet
2) Salty
3) Sour
4) Bitter
5) Savoury
6) Oleogustus

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4
Q

Name the 4 factors affecting touch

A

Texture
Consistency
Astringency
Chemesthesis

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5
Q

What are sensory tests?

A
  • Analytical (effective) tests

- Affective (acceptance or preference) tests

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6
Q

What is the difference between threshold and dilution tests?

A

Threshold: increasing or decreasing concentrations until the substance can be recognized or not recognized
Dilution: find the smallest amount of test material detected when it is mixed with a standard material

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7
Q

What are bulbs used for?

A

• Storage organ during plant dormancy

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8
Q

Name the 8 parts of plant anatomy.

A
  • Fruits
  • Seeds
  • Flowers
  • Leaves
  • Stems
  • Roots
  • Tubers
  • Bulbs
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9
Q

Why are cruciferous vegetables functional foods?

A
  • Contain indole glucosinolate

* May have a protective effect against some cancers

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10
Q

Why are allium vegetables functional foods?

A
  • Crushing of these plants, especially garlic, releases allicin
  • Allicin = Antimicrobial
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11
Q

Why is lycopene beneficial? What colour is it?

A
  • Red carotenoid pigment
  • Powerful antioxidant
  • May reduce risk of prostate and digestive tract cancers
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12
Q

Why is lutein beneficial? What colour is it?

A
  • Yellow carotenoid pigment
  • Antioxidant activity
  • May decrease growth of cancer cells
  • May have anti-inflammatory properties
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13
Q

Why are soybeans considered to be a functional food? Which compound in soy is responsible for these effects?

A
  • High dietary levels of soy associated with decreased risk of breast and uterine cancers
  • Genistein
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14
Q

What can lead to a mushy texture when cooking vegetables?

A

Cooking in alkaline environment

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15
Q

Name the 2 major purposes of storage.

A

1) Reduce the respiration rate (faster resp rate, faster deterioration)
2) Prevent moisture loss

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16
Q

How can respiration rate be controlled?

A
  • Refrigeration, freezing

* Controlled atmospheric storage, Modified atmosphere packaging

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17
Q

What is the optimal humidity for storage? What can too much moisture lead to?

A

85-95%

Can lead to rot

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18
Q

Name the 2 types of chlorophylls. What groups do they contain?

A
  • Chlorophyll a: blue/green, methyl group

- Chlorophyll b: more common, green, aldehyde group

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19
Q

Explain what happens when chlorophyll is exposed to excessive heating.

A
  • Rupturing of plant cells, release of organic acids
  • H+ ions from acids displace Mg2+ ion in chlorophyll
  • Formation of pheophytin, change of colour
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20
Q

Name the 3 major types of carotenoids.

A
  • Carotenes (orange)
  • Lycopenes (red-orange)
  • Xanthophylls (yellow)
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21
Q

Name the 3 major types of flavonoids.

A
  • Anthocyanins (red-blue)
  • Anthoxanthins (cream to white)
  • Betalains (red
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22
Q

Which pigments are fat-soluble? Which pigments are water-soluble?

A

Fat-soluble (plastids): carotenoids and chlorophyll

Water (vacuoles): flavenoids

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23
Q

Anthocyanins are highly sensitive to pH. How are they in acid, neutral, and basic environments?

A

Acid: red
Neutral: purple
Basic: blue to green

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24
Q

How do acids influence anthoxanthins? Bases?

A

Acids: intensify white colour
Bases: yellow

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25
Q

What are anthoxanthins sensitive to? What colour do they become?

A
  • Excessive heating or in presence of Fe or Cu

- Blue black or red brown

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26
Q

What is the deep purple-red pigment of betalains called? The yellow pigment?

A

Purple-red: betacyanins

Yellow: betaxanthins

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27
Q

Betalains are highly sensitive to pH. What colour do they become in acid? In base?

A

Acid: purple -> red
Base: red -> yellow

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28
Q

What is the pH of most vegetables?

A

5.0 to 5.6, tomatoes are lower (4.0 to 4.6)

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29
Q

Define simple fruits.

A

Derived from the ovary of one pistil : from a simple blossom.

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30
Q

What are the three subcategories of simple fruits?

A

1) Drupes (apricots, cherries, plums)
2) Pomes (apples and pears)
3) Citrus fruits

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31
Q

Define aggregate fruits.

A

Formed by a single flower with many stamens and pistils

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32
Q

Blackberries, raspberries and strawberries are actually ______ and not berries?

A

Aggregate fruits

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33
Q

Define multiple fruits.

A

Formed from many flowers and remain together as a single mass (pineapples and figs)

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34
Q

What are the three subcategories of berries? Give examples.

A
  • True berries (tomatoes, banana, kiwi)
  • Pepo berries (melon, squash)
  • Hesperidium berries (citrus)
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35
Q

Compare the primary cell wall and the secondary cell wall.

A

Primary: thin and contains cellulose, hemicellulose, and pectic substances
Secondary: relatively thick and may contain lignin

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36
Q

Name the 3 plastids.

A
  • Leucoplasts
  • Chloroplasts
  • Chromoplasts
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37
Q

What do chloroplasts contain? What do chromoplasts contain?

A
  • Chloroplasts: chlorophylls

- Chromoplasts: xanthophyll and carotene pigments

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38
Q

What provides turgor?

A

Vacuoles

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39
Q

How much water does fruit contain?

A

70-95%

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40
Q

What do cranberries provide in terms of phytochemicals? Strawberries and raspberries?

A

Cranberries: proanthocyanins
Strawberries: ellagitannins

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41
Q

Name 2 phenolic compounds.

A

Tannins and polyphenols

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42
Q

What are malic, tartaric, oxalic, benzoic acids found in?

A

Malic: apples, apricots, cherries
Tartaric: grapes
Oxalic: rhubarb
Benzoic: cranberries

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43
Q

Name 4 ways to prevent enzymatic browning.

A

1) Denaturing enzymes: boiling water, blanching harms fruit
2) Add acid: polyphenol oxidase inhibited
3) Lowering storage temp: cold slows enzyme inhibition
4) Blocking oxygen: coating with sugar or water or antioxidants

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44
Q

During the ripening of fruit, does vitamin content, organic acids, pH, colours, starch and sugar increase or decrease?

A 
Vitamin: increase
Organic acids: decrease
pH: increase
Colours: change, may intensify
Starch: decrease
Sugar: increase
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45
Q

Why does texture soften during ripening?

A

due to the degradation of the cementing pectic substances and Ca 2+ (mushy)
protopectin ⇒ water-soluble pectin ⇒ pectic acid

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46
Q

What substances will help fruit keep their texture during cooking?

A

1) Calcium ions

2) Acids and sugar

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47
Q

How do calcium ions help fruit maintain a solid texture during cooking?

A
  • reduce the tissue breakdown of fruits.
  • Ca 2+ reacts with structural polysaccharides in the tissues (pectic substances) to form insoluble salts that strengthen tissues
48
Q

What does adding an alkali to fruit do? What can you add to help maintain a firm texture?

A

Solubilize hemicellulose -> mushy texture

- Acids and sugar do the opposite

49
Q

Differentiate climateric and non-climateric fruits.

A

Climateric fruits: continue to ripen after harvest

Non-climateric fruits: best ripened before harvest

50
Q

Where is fiber found in grains?

A

Bran and endosperm

51
Q

Where are the highest levels of phytochemicals in grains?

A

Bran and aleurone = highest

germ too

52
Q

Which nutrients are added to fortify white flour?

A

Thiamin (B1), Riboflavin (B2), Niacin (B3), Iron, Folate

They are enriched to a level equal or higher than that found in whole grains

53
Q

Define retrogradation. How is it accelerated? How does it occur?

A
  • leakage/separation of liquid from the gel after a long standing time
  • Freezing
    •H-bonds tighten between amylose molecules •Water is squeezed out -> syneresis
54
Q

Compare resistant and modified starches.

A

Resistant: not digested by the small intestine
Modified: altered to extend their usefulness in the food industry and
food processing

55
Q

Where are resistant starches found?

A

high amylose maize, some potatoes and green banana

56
Q

What are regraded starches? How do they act?

A

gelatinized starches that have undergone retrogradation - resists dispersion in water and digestion by α-amylase.

57
Q

Which pseudocereal is an excellent source of copper? Of folate?Which pseudocereal has 50% DV of manganese in a serving?

A

Copper: buckwheat
Folate: quinoa
Manganese: Amaranth

58
Q

What is gluten?

A

Gluten is a protein found in wheat and related “grass” plants

59
Q

What are the two main fractions of gluten?

A
  • Gliadins (soluble)

* Glutenins (insoluble)

60
Q

How does gluten play a key role in baking?

A
  • elasticity, viscosity and cohesiveness of the dough

- Allows dough to hold gas when it rises. CO2 molecules produced by yeast become Trapped, creating a fluffy texture.

61
Q

What is Non-Celiac Gluten Sensitivity? How does it compare to Celiac’s?

A

individuals who cannot tolerate gluten and experience symptoms
similar to those with celiac disease but yet who lack the same
antibodies and intestinal damage as seen in celiac disease.

62
Q

What is a wheat allergy? What is it mediated by?

A

◦ Is an allergic reaction mediated by IgE antibodies
◦ It is an allergy to any of the hundreds of proteins in wheat, and
not to gluten

63
Q

What is the biggest contributor to deterioration of grains?

A

Moisture

64
Q

The endosperm makes up ____% of the grain. What about the bran and the germ?

A

Endosperm: 83%
Bran: 14.5%
Germ: 2.5%

65
Q

What are the main 3 factors responsible for the stabilization of colloidal systems?

A
  • Brownian movement of the dispersed particles
  • Like Electric charges of the dispersed particles
  • Water of hydration around the dispersed particles
66
Q

Name 4 types of colloidal dispersions.

A

Gels, emulsions, foams, sols

67
Q

Name sources of Omega-6 fatty acids.

A

Corn oil, peanuts, soybean oil

68
Q

Name sources of Omega-3 fatty acids.

A

Fish, flax, walnuts, chia seeds, hemp hearts

69
Q

How does fatty acid notation work? Where do you start counting?

A

Cn:xn-y

n = chain length (nb of carbons)
x = nb of double bonds
y = position of 1st double bond COUNTING FROM THE METHYL END
70
Q

What is the difference between lard, tallow and suet?

A

Lard: from pig
Tallow: from cow or sheep
Suet: specifically from the fat around the kidney and loin from cow or sheep

71
Q

Name the 2 types of rancidity.

A

hydrolytic and oxidative

72
Q

Define hydrolytic rancidity. What is it catalyzed by?

A
  • Exposure to water
  • Catalyzed by heat and lipase enzymes
    Deep frying, butter left at room temperature
73
Q

Name the 3 steps in oxidative rancidity.

A

1) Initiation: free radical is formed
2) Propagation: oxygen + free radical = peroxide-free radical -> domino effect until all double bonds have been used
3) Termination : no more H at double bonds to react with

74
Q

Name 4 ways to modify fats.

A
  • Hydrogenation
  • Interesterification
  • Winterization
  • Fractionation
75
Q

Define winterization.

A
  • The separation of oils into two or more fractions based on melting point
  • basically oils are cooled and kept at low temperatures for some time, liquid and solids are separated by filtration
76
Q

What are the 3 types of ways to produce oils?

A
  • Chemical (uses solvents like hexane)
  • Mechanical (expeller pressed and cold pressed)
  • Using both chemical and mechanical
77
Q

Define the chemical composition of milk. What is the emulsion, the suspension? What is it suspended in?

A

Milk is an emulsion of fat globules and a
suspension of casein micelles suspended
in an aqueous milk serum phase

78
Q

What is the composition of milk?

A 
H2O: 87%
CHO: 5%
Fat: 3.7%
Protein: 3.4%
Minerals: 0.8%
79
Q

What nutrients does milk lack?

A
  • Vitamin C & E
  • Iron
  • Complex CHO
  • Fiber
80
Q

Which amino acid is in milk? Which B vitamin is specifically in milk?

A

Tryptophan and vitamin B2 (riboflavin)

81
Q

What % of calcium RDI is in a glass of milk? Protein? Calories?

A

Tryptophan and vitamin B2 (riboflavin)

82
Q

What % of calcium RDI is in a glass of milk? Protein? Calories?

A
  • 30% calcium
  • 16% protein
  • 85 kcalories
83
Q

What is whey composed of?

A

Lactalbumin and lactoglobulin

84
Q

Name the 2 short chain fatty acids in milk fat.

A

Butyric acid, caprylic

85
Q

Name the 3 fatty acids in milk fat.

A

Myristic, palmitic, stearic

86
Q

Which type of casein prevents milk from coagulating?

A

Kappa

87
Q

How many carbohydrates per cup of milk?

A

12g

88
Q

What turns lactose to lactic acid? What does it do?

A

Bacteria

Gives flavour to cheese, yogurt, sour cream

89
Q

Define lactose intolerance.

A
  • A condition in which a person is unable to
    digest lactose
  • Insufficient quantities of lactase brush
    border enzyme
  • Lactose won’t be digested, bacterial fermentation, by-products cause loose stool, bloating, flatulence and abdominal pain
90
Q

Which protein is the antigen that the body reacts to in milk allergies?

A

B-lactoglobulin

91
Q

Why is milk fortified with vitamin A?

A

Vitamin A naturally found and is a fat soluble vitamin

o When fat content is reduced – vitamin A is lost

92
Q

How does industry know if milk is properly pasteurized

A

Measure alkaline phosphatase

93
Q

Milk is graded according to what?

A

Its bacteria count

Highest grade = lowest bacteria count

94
Q

Which cheese classifications are the most common?

A

Processing method, milk source, moisture content

95
Q

Name 5 milk sources.

A

Cow, goat, camel, horse, water buffalo

96
Q

How much protein, fat, cholesterol does 1 ounce of cheese provide?

A

Protein: 7g
Fat: 9g
Cholesterol: 0-40 mg

97
Q

What minerals are found in cheese?

A

Calcium, phosphorus, zinc

98
Q

Name the 5 steps to cheese production.

A
  1. Milk selection
  2. Coagulation
  3. Curd Treatment
  4. Curing
  5. Ripening
99
Q

Name the 5 types of curd treatment.

A 
o Cutting
o Heating
o Salting
o Knitting
o Pressing
100
Q

Which method of coagulation will result in the higher calcium content?

A

Enzyme, bcos calcium is lost with whey in coagulation with acid

101
Q

Name some properties of cheese preparation.

A
  • Shredability
  • Meltability
  • Oiling Off
  • Blistering
  • Browning
  • Stretchability
102
Q

What does blistering depend on?

A

Aged cheese =large blisters
Unaged cheese =
numerous small
blisters

103
Q

What does browning depend on?

A

Excess sugars, amino acids, or lactose =

more browning

104
Q

What does stretchability depend on?

A 
- High levels of
calcium phosphate =
tougher/grainy
texture
- Protein breakdown
in aging = soft
texture
105
Q

What does meltability depend on?

A

Higher
fat/moisture
content = higher
meltability

106
Q

What is the moisture content of fresh cheese? Give examples.

A

> 80% (cottage, ricotta)

107
Q

What is the moisture content of soft cheese? Give examples.

A

50-75% (brie, camembert)

108
Q

What is the moisture content of semi-hard cheese? Give examples.

A

40-50% (gouda)

109
Q

What is the moisture content of hard cheese? Give examples.

A

30-40% (cheddar, swiss)

110
Q

What is the moisture content of very hard cheese? Give examples.

A

30% (parmesan, romano)

111
Q

What is cutting?

A

increases surface area then strained. Low moisture varieties

Produces the smallest type of curd

112
Q

What is knitting?

A

curds are melted into a solid mass

113
Q

What % of the egg is the yolk, albumen

A

Yolk: 33%
Albumen: 58%
Egg shell: 12%

114
Q

Define the macronutrient characteristics in an egg.
How many grams of protein from egg white and egg yolk?
What percentage of fat is monounsaturated and saturated?
How much cholesterol?

A
  • 7 grams of protein (4 from white, 3 from yolk)
  • Fat: 47% monounsaturated, 37% saturated
  • Cholesterol: 213 mg in one large egg
115
Q

Why does egg white cook faster?

A

Ovalbumin (54% of egg white) denatures easy

116
Q

What is the protein in the egg yolk that prevents us from absorbing iron?

A

Phosvitin and conalbumin

117
Q

Why do you have to be careful when eating raw egg whites?

A

Avidin binds to biotin, so you might miss out on biotin

1) Food Fundamentals (17 decks)

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