Domain I, Topic A, Food Science and Nutritional Composition of Foods Flashcards
Fruits and vegetables are what % water?
75 - 93%
Fruits and vegetables are mostly composed of this macro nutrient ____ .
Carbohydrates
Fruits and vegetables contain both soluble and insoluble ____ .
Fiber
The crispness of fruits and vegetables is known as the state of ____ .
Turgor
State of turgor in fruits and vegetables depends on the ____ ____ of their water filled vacuoles.
Osmotic pressure
As fruits and vegetables age they increase in ____ and ____
Hemicellulose, lignin
Hemicellulose and lignin provide ____ to fruits and vegetables.
Structure
____ is the limiting amino acid in soybeans.
Methionine
What is a limiting amino acid?
An amino acid necessary for complete protein synthesis. If a limiting amino acid is absent a complete protein cannot be synthesized. Lowest common denominator amino acids.
What are the limiting amino acids?
Lysine, methionine, threonine, and tryptophan.
Protein concentrates are >= __% protein.
70%
Protein isolates are >= __% protein.
90%
TVP stands for ____ ____ ____ and is often used as a ____ substitute.
Textured Vegetable Protein, Meat
____ is changed to ____ in fruit ripening.
Starch, sugar.
Fruit is ripe when ____ is completely converted to ____.
Protopectin, pectin
Fruit is over ripe when ____ is completely converted to ____
Pectin, pectic acid
____ gas accelerates the ripening process of fruit.
Ethylene
Most produce can be stored ____.
in the fridge.
Frozen fruit should be stored at __ degrees F, __ degrees C
0, -17.8
Dried fruit should be stored at ____.
Room temperature
____, ____, ____, and ____ ripen best at room temperature.
Avocados, bananas, pears, tomatoes
The aging process is delayed in stored apple by reducing the presence of ____.
Oxygen
____ fruits ripen after they are harvested.
Climacteric.
Name the five most common climacteric fruits.
Peach, pear, banana, apple, tomato
___ - ____ fruits ripen best before harvesting.
Non - climacteric.
Name the three most common types of non-climacteric fruits.
Grapes, melons, citrus fruits.
Raw fruits and vegetables should be washed to remove ____ and ____ residue.
Dust, spray.
____ and ____ should be washed just before serving.
Berries, mushrooms
Fruits that darken quickly after cutting are low in ____.
Vitamin C.
Some fruits darken after cutting due to an ____ reaction.
Enzymatic.
Fruits can be prevented from darkening after cutting by dipping them in ____ juice, adding ____ before freezing, or heating to ____.
Citrus, sugar, boiling.
One dozen oranges will yield ____ ____ of orange juice.
One quart
Cooking fruits and vegetables ____ cellulose, ____ keeping quality, and ____ starch.
Softens, increases, cooks
When sweetener is added to packing juice for fruit the density of the syrup is expressed as ____ ____ ____ ____ ____.
% by weight of sucrose.
Density of syrup is measured in ____ ____ by a ____ ____.
Degrees Brix, Brix hydrometer.
Density of syrup is labeled as ____ ____, ____, ____, and ____ ____ on food products.
extra light, light, heavy, extra heavy.
The green pigment in fruits and vegetables is ____.
Chlorophyll.
Chlorophyll is ____ in water.
insoluble
Chlorophyll turns to ____ in acid conditions and changes to an olive green color.
pheophytin
Chlorophyll turns to ____ in alkaline conditions and changes to a bright green color. This occurs when ____ is broken down.
chlorophyllin, hemicellulose
Orange and yellow pigments in fruits and vegetables are ____.
carotenoids
The pigments least affected by pH are ____.
carotenoids
Carotenoids are ____ in water.
insoluble
Acid and alkaline conditions have ____ effect on carotenoids.
little
____ are carotenoids, and contribute to the red color in tomatoes and watermelons.
Lycopenes
Lycopenes are ____ that act as ____.
phytochemicals, antioxidants
The two categories of flavanoid pigments are ____ and ____.
anthocyanins, anthoxanthins
Anthocyanins are ____, ____, and ____ in color and are greatly affected by pH.
Red, blue, purple.
Anthocyanins are ____ in water.
soluble
Anthocyanins are ____ in acid and ____ in alkaline conditions.
bright red, bluish
Anthoxanthins are ____ to ____ in color.
colorless white, yellow
Anthoxanthins are ____ in water.
soluble
Anthoxanthins are ____ in acid and ____ in alkaline conditions.
colorless, yellow
The vegetables ____ and ____ are high in sugar.
corn, peas
____ ____ is found in young vegetables and is used as a salt replacement (MSG).
Glutamic acid
This element is found in onions and cabbage.
Sulfur
When onions are cut the ____ and ____ mix to cause tears.
sulfur, enzymes
____ ____ should be cooked uncovered with little water to retain the best flavor.
brussel sprouts
Fruits get their flavor from ____, ____, and ____ ____.
acids, sugars, aromatic compounds
____ cause an astringent or dry taste (unripe bananas).
Tannins
Fruits and vegetables are graded on seven characteristics that include…
quality, firmness, color, maturity, lack of defects, uniform size, shape
Canned fruits and vegetables are graded __, __, and __.
A (Fancy), B (Choice), C (Standard)
Fresh produce is graded ____, ____, ____, ____, and ____.
Fancy, Extra #1, #1, Combination, #2
All American produce is graded by the ____.
USDA
Potatoes have ____ compounds that cause color changes in raw, unpeeled, or bruised potatoes.
Phenolic
The green color under the skin of potatoes occurs when potatoes are exposed to ____ during storage and ____ develops.
light, chlorophyll.
The green pigment in some potatoes can also be accompanied by ____, a natural toxicant.
solanine
Starch in potatoes changes to ____ during storage.
sugar
Old potatoes taste ____, cook to a darker brown, and are softer.
sweeter
Boiling vegetables requires a ____ amount of water and a ____ cooking time. The pan should be ____ unless otherwise indicated.
small, short, covered
____ vegetables need more time to cook, ____ water should be used, and they should be cooked without a lid.
Acidic, more
Pressure cooking retains the ____ and ____ of vegetables. They should be cut ____ when pressure cooking.
color, flavor, small
Stir fired vegetables should be ____ and high in ____.
Tender, moisture.
Frozen vegetables have a ____ cooking time than fresh.
shorter
Cauliflower should be cooked for a ____ time and should not be ____.
short, covered
Broccoli should be cooked in the _____. This helps retain ____, vitamin __, and shows little difference in flavor.
Microwave, color, C
Cabbage should be cooked in a ____ amount of water for a ____ time to prevent the development of a ____ flavor.
Large, short, strong
#10 can \_\_ per case \_\_ net weight \_\_ cups \_\_ servings
6, 6 lbs 9 oz, 13, 20 - 25
#3 can \_\_ per case \_\_ net weight \_\_ cups \_\_ servings
12, 2 lbs 14 oz, 5 3/4, 12 - 15
#2 1/2 can \_\_ per case \_\_ net weight \_\_ cups \_\_ servings
24, 1 lb 13 oz, 3 1/2, 6 - 8
#2 can \_\_ per case \_\_ net weight \_\_ cups \_\_ servings
24, 1 lb 4 oz, 2 1/2, 4 - 6
#300 can \_\_ per case \_\_ net weight \_\_ cups \_\_ servings
24, 14 - 16 oz, 1 3/4, 3 - 4
Meat, poultry, and fish muscle is composed of bundles of fibers called ____.
myofibrils
Sheets of ____ tissue hold myofibrils in places
connective
Two types of connective tissue are ____ and ____.
collagen, elastin
Collagen is the ____ part of the tendon that surrounds the muscle. It is ____ in heat, is converted to ____ and becomes tender.
structural, hydrolyzed, gelatin
Elastin is ____ to heat and changes little when cooked. It is ____ in color and found in ____ and ____.
resistant, yellow, ligaments, cartilage
Fat is found around the ____, ____, and in the ____.
organs, muscles, muscles
The amount of fat that covers a carcass is known as ____.
finish
The ____ of a bone defines the cut of meat.
shape
Meat, poultry and fish are ___ - ___ % protein.
16 - 23
Carbohydrates in meat are found in ____ in the liver and ____ in the blood.
glycogen, glucose
Major vitamins and mineral in meat, fish, poultry include ____, ____, ____, ____, ____, and some ____ ____.
thiamin, niacin, riboflavin, iron, copper, trace minerals
Pork is a good source of the B vitamin ____.
Thiamin (B1)
Fish has less ____ and more ____ than meat.
fat, moisture
All fish are ____ in protein.
high
____ content is high in fish canned with bones, oysters, and shrimp.
Calcium
____ is used to simulate vegetarian meat products.
Textured Vegetable Protein
Mixing TVP with ground meats ____ the number of servings and ____ costs.
increases, decreases
Soy protein adds ____ to ground meat because of its ____ content.
juiciness, water
____ is the pigment that contributes most to meat’s color.
myoglobin
When myoglobin is exposed to oxygen it turns from ____ to ____ to ____.
red, brown, green
Meat should be held in cold storage for ____ days after butchering for it to age and ripen.
10
Aging meat increases ____.
tenderness
The enzymes that work on meat in the aging process ____ the water holding capacity of the muscle.
increase
Acid, vinegar, and salt ____ the water holding capacity of meats, ____ their tenderness.
increase, increasing
The more physically active an animal is, the ____ tender the meat will be.
less
The storage life of meat is increased when stored in an ____ environment.
anaerobic
____ ____ ____ is the process of removing oxygen from meat packing and replacing it with nitrogen or CO2.
Modified Atmosphere Packaging (MAP)
Mandatory inspection of meat is done by the ____ at the time of slaughter.
USDA
The wholesome meat act of 1967 assures that the animal was ____ at the time of slaughter and is fit for human consumption (____).
healthy, wholesome
Meat approved by the USDA has a round, purple stamp that says “____ ____ ____ ____.”
USDA Inspected and Passed
While ____ of meat by the USDA is mandatory, ____ is voluntary and indicates quality.
inspection, grading
Meat ____ appears on a shield.
grade
Meat is graded at the ____ level by the ____ ____ ____ of the USDA.
federal, Agricultural Marketing Service
Meat grading from highest to lowest: ____ > ____ > ____ > ____
Prime, choice, select, standard
Meat grades are based on the ____ of the animal, ____ of fat, and the color and texture of the ____ meat.
age, marbling, lean
Standard grade meats have the ____ marbling, prime has the ____.
least, most
IMPS stands for ____ ____ ____ ____.
Institutional Meat Purchasing Specifications
NAMP stands for ____ ____ ____ ____.
National Association of Meat Purveyors
More tender cuts of meat come from muscles that are used ____, such as the ____ or ____ ____.
less, loin, back bone
Medium tender cuts of meat come from the ____, such as ____.
shoulder, chuck
The least tender cuts of meat come from the ____ used muscles. These include cuts such as the ____ and ____.
most, flank, brisket
____ degrees F is recommended for roasting meat.
325
____ roasting temperatures increase ____ and ____ the meat.
higher, shrinkage, toughen
A ____ cooked roast yield less ____.
slow, waste
Thermometers should be inserted ____ roasting.
before
Pork, beef, veal, lamb, steaks, roasts, and fish have a safe internal temperature of ____ degrees F.
145
Ground beef, ground veal, ground lamb have a safe internal temperature of ____ degrees F.
160
Turkey, chicken, and duck have a safe internal temperature of ____ degrees F.
165
Protein ____ during cooking.
coagulates
During cooking ____ is hydrolyzed and softens.
collagen
The surface of meat brown when cooking due to the ____ of pigments.
breakdown
Heat denatures the pigment ____ when cooking meat, oxidizes ____, and causes color change from red, to brown, to gray..
globin, iron,
Vinegar tenderizes meat by ____ pH and ____ water holding capacity.
lowering, increasing
Cured meats are pink from ____
Nitrites
Meat should be ____ before dehydration
heated
____ heat is used for tender cuts of meat
dry
Fat used for frying ideally has a smoke point greater than ____ degrees F
374
Smoke points of fats: Safflower ____, soybean, canola, corn, palm, peanut, sunflower, sesame, olive ____, Lard ____, shortening ____ - ____ , butter ____.
513, 375, 375, 365 - 370, 350
Monoglycerides have ____ smoke points.
Lower
Rancidity is the uptake of ____ by an unsaturated fatty acid
oxygen
Olive oil has more ____ fatty acids than soybean oil, which has more ____ fatty acids.
monounsaturated, polyunsaturated
Broiling is a form of ____ heat.
radiated
When a roast is removed from the oven ____ ____ cooking occurs for __ minutes.
carry over, 10
Carry over cooking will raise the internal temperature of meat __ - __ degrees F
15 - 25
A roast should be allowed to rest for ___ minutes before carving
30
Moist heat cooking methods should be used for ____ tender cuts of meat.
less
The proteolytic enzyme ____ tenderizes meat and is a blend of ____ and salt.
Papain, papaya
Fish is ____ perishable than meat and should be stored at a ____ temperature
more, lower
Fresh fish should have ____ ____ gills and ____ scales.
bright red, shiny
____ is a purified and frozen minced fish with a preservative used in analogs and may have added egg white or starch.
Surimi
Eggs have a ____ shell that allows for the exchange of ____ and ____
porous, moisture, gas
The outside of the egg shell is protected by a film known as ____.
bloom
The ____ of a shell does not effect its quality
color
The inner membrane of an egg contracts leaving an ___ _____ on the large end of the shell
air pocket
The air pocket in eggs grows with ___.
age
A good indicator of quality is a good proportion of _____ white.
thick
The egg yolk is surrounded by a ____ membrane.
Vitellene
____ are yolk anchors.
Chalazae
Egg yolk is a naturally occurring ___ in a water emulsion.
oil
One egg has __ calories, __ grams of protein, __ grams of fat, and vitamins __, __, and _____.
80, 6, 5, A, D, riboflavin
Egg ____ is more concentrated than egg ____ and has more protein, fat, and minerals
Yolk, white
Egg ____ color depends on the hen’s diet
yolk
Eggs are graded based on the ____ of the white and the ____ and ____ of the yolk.
thickness, condition, location
Eggs are not graded on the ____ of the shell or the size of the egg.
color
Egg grades from highest to lowest: __, _, _.
AA, A, B
Egg size is based on weight per ____ eggs.
dozen
For eggs, a dozen jumbo = __ oz, extra large = __ oz, Large = __ oz, medium __ oz, Small __ oz, peewee __ oz
30, 27, 24, 21, 18, 15
Eggs can be maintained for __ months in cold storage.
6
A fresh egg will ____ in a pan of cold water.
sink
Egg protein coagulates at __ - __ degrees C.
62 - 70
