Chapter 1: Basic Foods (7) Flashcards
1
Q
beer market forms
dark beer strongly flavored with malt and hops
A
stout ale
2
Q
beer market forms
pale, light, and effervescent beer made from bottom yeast fermentation
has lower alcoholic content than beer
A
lager beer
3
Q
beer market forms
dark-colored beer
A
cerveza negra
4
Q
beer market forms
dark, sweet beer
A
porter
5
Q
types of alcoholic bev
comes from the fermentation and distillation of grains, sugar cane, or fruits
A
distilled liquor or spirit
6
Q
examples of liquor
distilled liquor from fermented juice of grapes or sometimes of apples, peaches, or plums
alcohol content: 30-40%
A
brandy
7
Q
examples of liquor
brandy distilled from wine and derives its name from cognac, a district in france
A
cognac
8
Q
examples of liquor
colorless spirited distilled from grains
alcohol content: 40-45%
similar to vodka except that its flavor comes from added essential oils rather than from products of fermentation
A
gin
9
Q
examples of liquor
distilled spirits from fermented sugar cane, juice, syrup, or molasses
character varies in color
A
rum
10
Q
examples of liquor
virtually flavorless, colorless russian liquor from wheat, rye, or potatoes
A
vodka
11
Q
examples of liquor
mexican spirit from the agave cactus
A
tequila
12
Q
examples of liquor
distilled product from cereal mash and sugar, and fermented by special distiller’s yeast then aged in oak barrels until the flavor is mellow and smooth
A
whisky
13
Q
kinds of whisky
distilled from fermented grain mostly from large amount of corn sometimes with malt and rye
milder than scotch
A
bourbon
14
Q
kinds of whisky
made from rye, sometimes barley malt
not quite as elegant as bourbon
A
rye
15
Q
types of alcoholic bev
a beverage with spirits, flavoring, and sugar
A
cordials/liquers
16
Q
philippine alcoholic beverages
fermented drink from sugar cane
very popular among the ilocanos in northern regions
A
basi
17
Q
type of basi
sweet wine
A
basing babae
18
Q
type of basi
dry wine
A
basing lalake
19
Q
philippine alcoholic beverages
sweet, fermented coconut sap obtained by tapping the young, flowering spathe of the coconut palm
A
tuba
20
Q
philippine alcoholic beverages
distilled drink from tuba
alcohol content is higher than tuba
common in southern luzon
A
lambanog
21
Q
philippine alcoholic beverages
rice wine in common in the cordillera region
A
tapuy
22
Q
beverage with spirit as a base plus another ingredient (ex: water, ice cream)
A
mixed drinks
23
Q
mixed drinks
cocktails made of tequila, lime juice, and an orange-flavored liqueur
traditionally served in a glass with rim dipped in lime juice and coated with salt
A
margarita
24
Q
mixed drinks
cocktail of tomato juice, vodka, spices, seasonings, and sometimes lemon juice
served over ice with a celery stalk swizzler stick
A
bloody mary
25
mixed drinks
cocktail made of orange juice, tequila, grenadine, and lime juice
garnished with a lime slice
tequila sunrise
26
mixed drinks
cocktail made of light rum, coconut cream, and pineapple juice
garnished with pineapple wedge or maraschino cherry
piña colada
27
mixed drinks
cocktail made of orange juice and vodka
garnished with orange slice
screwdriver
28
mixed drinks
cocktail made of gin and dry vermouth, served straight up on the rocks
garnished with an olive or lemon twist
martini
29
mixed drinks
cocktail made of bourbon or blended whiskey, sweet vermouth, and bitters
garnished with maraschino cherry and served chilled in a cocktail glass
manhattan
30
mixed drinks
a cocktail made traditionally with rum, lime juice, and sugar; sometimes pureed fruit (ex: strawberry or bananas) are blended into the mix
daiquiri
31
mixed drinks
cocktail made of one shot each of tequila, vodka, gin, and rum, and mixed with a cola-flavored soda
served over ice in a collins glass
long island iced tea
32
mixed drinks
cocktail made or dark and light rum, curacao, lemon juice, orange juice, pineapple juice, papaya, or guava juice, orgeat juice, grenadine, and pernod
served in a collins glass with a pineapple chunk and mint sprig
zombie
33
mixed drinks
cocktail made of cola, rum, and lime juice
served in a collins glass and garnished with a lemon or lime wedge
cuba libre
34
mixed drinks
a cocktail made of gin, cherry, brandy, cointreau, benedictine, and citrus juices, served in a cocktail glass with ice and garnished with a pineapple wedge and maraschino cherry
singapore sling
35
are intentional additives added in small amounts to give food a distinctive color
food seasonings
36
a substance or mixture of substances, other than a basic foodstuff, present in a food as a result of any aspect of production, processing, storage, or packaging
food additive
37
substances that are added on purpose to perform specific functions
ex: food color, fortificants, emulsifiers, firming agents, preservatives
intentional additives
38
common food seasonings
pungent or aromatic natural products of vegetable origin
different parts of the plant are used:
bark: cinnamon
buds and flowers: saffron, clove
seeds: peppercorn, nutmeg
roots: ginger and turmeric
spices
39
common food seasonings
flowering plants whose stem above the ground does not become woody
dried leaves are used as flavoring
others are used fresh like tanglad or lemon grass, pandan, and mint
herbs
40
common food seasonings
most common food seasoning
available as rock or solar salt, fine-grained table salt, or iodized salt
may be combined with other seasonings to make onion salt, garlic salt, and celery salt, among others
salt
41
common food seasonings
combinations of different spices and herb blends that provide interesting variations
ex: chili seasonings, chili powder, and curry powder
condiments
42
common food seasonings
used as food sesonings
sauces
43
type of sauce
salted and fermented shrimps or alamang; small fish like dilis; tiny shell fish or sise; or eggs of fish like banak, carpa, and kanduli
also residue of patis making
bagoong
44
type of sauce
a combination of sugar, vinegar, banana puree, and spices
usually served as accompaniment for meat and fish dishes
banana catsup
45
type of sauce
tomato puree instead of banana
catsup
46
type of sauce
an extremely hot seasoning made from chili or cayenne pepper
cayenne sauce
47
type of sauce
similar to catsup but has more cayenne and garlic
chili sauce
48
type of sauce
a condiment made by cooking bagoong and water for half an hour, allowing it to stand; sediment is _____
heko
49
type of sauce
a clear amber sauce made from fish (often with dilis, galunggong, or tamban) and fermented until a protein hydrolysate is formed
the supernatant is called _____, while the residue is called _____
patis; bagoong
50
type of sauce
brown, salty sauce used on dishes such as chopsuey or as a constituent of other sauces
made from fermented soy beans
soy sauce or toyo
51
type of sauce
produce made by the action of acetic acid bacteria on a dilute solution of ethyl alcohol coming from the fermentation of sugary and starchy foods
can be made by diluting food grade or glacial acetic acid with water and coloring it with caramel
vinegar
52
type of sauce
liver sauce with brown sugar, biscocho (ground toasted bread), vinegar, ground pepper, and other seasoning, taken with the main food (lechon or roast pig)
lechon sauce
53
type of sauce
a thin, dark, pungent seasoning sauce primarily used with meat and contains garlic, soy sauce, vinegar, onions, and spices
originated from worcesterhsire, england
worcestershire sauce
54
type of sauce
very hot, red-colored sauce made from chili pepper, vinegar, and salt
used in flavoring meat sauces, salads, oysters, and other dishes
tabasco sauce
55
aromatic oils or essences
ex: vanilla, almond extract, lemon extract
flavoring extracts
56
emphasize or accent the natural flavor of other foods
flavor potentiators or enhancers
57
popularly called vetsin; derived from wheat or corn protein or fermented sugarcane, and used to enhance the flavor of meat, fish, and vegetables
monosodium glutamate (msg)
58
formed from nucleic acids
used to enhance the flavor of soups, sauces, and gravies
also give body and smoothness to foods
nucleotides
59
used to improve and modify the color of foods
food colors
60
include turmeric, annatto, paprika, tomato sauce, and saffrom
natural colors
61
are either water- or fat-soluble dyes
synthetic colors
62
red food coloring that is banned for use by Food and Drug Administration
rhodamine
63
principles in the use of food seasonings
amount of coarse sat in a recipe is substituted with _____ should be lessened
fine salt
64
principles in the use of food seasonings
spices and herbs should enhance not overpower
_____ tsp of dried herb or spice is enough for 4 servings
1/4 tsp
65
this type of spices keep longer than ground spices
whole spices
66
tomato sauce is
seasoned
67
tomato puree is
unseasoned
68
tomato paste is seasoned with
salt
69
2 main groups of carbohydrates
sugar and polysaccharides
70
proteins are organic compounds composed of amino acids linked by
peptide bonds
71
amino acids that the body can produce but not enough to meet the amount needed by the body
essential amino acids
72
amino acids that the body can produce enough to meet the needs of the body
non-essential amino acids
73
protein structure
covalently-bonded backbone chain of protein
foundation of the protein molecule
primary
74
protein structure
extended long-chain primary proteins where energy level required to maintain is reduced due to their coiled a-helical configuration
secondary
75
protein structure
distorted convulsions of the helical configuration of a protein
form in which many proteins occur in nature and which is held by secondary bonding forces
tertiary
76
those with molecular weights exceeding 50,000 and may have more than 1 peptide chain associated
ex: denatured proteins
quartenary
77
inorganic substances collectively called as ash
minerals
78
useful application of enzymes in food
proteolytic enzymes like bromelin from pineapple and papain from papaya
meat tenderizers
79
partly responsible for the aroma of fruits and some root crops like ginger
can pass from liquid to gas during heating or cooking
volatile acids
80
most volatile
formic acid
81
least volatile
caproic acid
82
those that does not change to vapor state even with heating, however dissociated in water
sourness can be tested after the cooking process
also shown by change in pH of the water (lower pH) used in cooking
ex: citric, oxalic, succinic, fumaric, malic acid
non-volatile acids
83
a non-enzymatic browning reaction associated with sugar undergoing heating
prolonged heating above 160C (320F) results in a dark brown, high viscous syrup with distinctive color and taste
caramelization
84
a non-enzymatic browning reaction between the free aldehyde group in the sugar molecule and the amino group in protein
maillard reaction
85
biochemical reactions involving enzymes
mediated by catalase and phenolase or polyphenolase
needs oxygen either from the air or from intercellular spaces
enzymatic
86
combinations of dispersed particles scatters throughout a dispersion medium, resulting in homogenous or heterogenous mixtures
dispersion
87
types of dispersions (3)
true solution, colloidal dispersion, and suspension
88
a homogenous mixture that looks transparent, exhibits high osmotic pressure and consists of very small particles invisible under an ultramicroscope
dispersed phase can no longer be identified in the dispersing medium
ex: sugar + water, diluted fruit juice, carbonated beverages, salt + water, clear soups
true solution
89
2 phased systems in which the particles are visible in an ultramicroscope
do not have osmotic pressure
form gels but do not separate on standing
filter cannot be used, particles do not settle over time
ex: jam, ice cream, mayonnaise
colloids
90
a liquid gel
dispersed phase is solid, dispersing medium is liquid
ex: hot gelatin before it sets, dilute starch in hot water
sol
91
solidified sol like custards, gelatin, and jellies
gel
92
liquid dispersed in another liquid with which it is immiscible
ex: oil in water, water in oil, raw egg and mayonnaise, butter, whipping cream
emulsion
93
mixtures that may separate on standing and will not gel
consists of large particles scattered in the liquid
rarely occur in food
ex: raw starch in cold water
suspensions
94
direct transfer of heat via metals or any heat-conducting materials containing the food
ex: waffles in an electric waffle maker, steak on a hot plate
conduction
95
material that has the highest rate of conductivity
copper
96
the transfer of thermal energy from electricity, gas, or solid fuel to the vapor molecules of the air that heat the food or the utensil it comes in contact
ex: baking in an oven, siopao in steamer
convection
97
transfer of heat from a red coil of the griller, toaster, or stove to the food
ex: toasting bread, broiling on an electric range, lechon in a spit
radiation
98
pH of gel formation in jellies
pH 3.2
99
pH of dough with a food volume and texture
pH 5
100
these types of food are pasteurized
acidic foods
101
these type of food are sterilized
basic foods
102
effect of heat
in protein, heat causes _____ and _____ of proteins in food
ex: meat, fish, eggs, and poultry
coagulation and denaturation
103
effect of heat
overheating of fats results in the formation of _____ that is the characteristic flavor of burnt oil
acrolein
104
sucrose added to water raises boiling point to
160C
