Chapter 4: Food Science

Question 1

Can be defined as a measure of this molecular activity

Answer 1

Temperature

Question 2

Foods are composed of:

Answer 2

Proteins
Fats
Carbohydrates
Water

Question 3

Foods are composed of these small amounts:

Answer 3

Minerals
Vitamins
Pigments
Flavor elements

Question 4

Examples are starches and sugars

Answer 4

Carbohydrates

Question 5

Two most important changes in carbohydrates caused by heat

Answer 5

Caramelization and Gelatinization

Question 6

The browning of sugars

Answer 6

Caramelization

Question 7

Occurs when starches absorb water and swell

Answer 7

Gelatinization

Question 8

A group of complex substances that give structure and firmness to plants

Answer 8

Fiber

Question 9

A form of energy associated with the motion of atoms or molecules

Answer 9

Heat

Question 10

Form solid network of bonds and become firm

Answer 10

Coagulation

Question 11

Occurs when proteins are heated to about 310*F

Answer 11

Maillard Reaction

Question 12

Special proteins that are present in meats

Answer 12

Connective Tissues

Question 13

Important as cooking mediums, as for frying.

Answer 13

Fats

Question 14

The temperature at which fats detonate rapidly and begin to smoke

Answer 14

Smoke point

Question 15

A uniform mixture of two substances that are normally unmixable

Answer 15

Emulsion

Question 16

When heat moves directly from one item to something touching it

Answer 16

Conduction

Question 17

Occurs when heat is spread by the nonevent of air, stream, or liquid. Process that carries heat from heat source to food.

Answer 17

Convection

Question 18

Two kinds of convections:

Answer 18

Natural

Mechanical

Question 19

Occurs when energy is transferred by waves from a source to the food

Answer 19

Radiation

Question 20

It is the most familiar example of infrared cooking

Answer 20

Broiling

Question 21

The friction this agitation causes creates heat, which cooks the food

Answer 21

Microwave

Question 22

Those in which the heat is conducted to the food product by water or water-based liquids

Answer 22

Moist-heat methods

Question 23

Those in which the heat is conducted by hot air, hot metal, radiation, or hot fat

Answer 23

Dry-heat methods

Question 24

To cook in a liquid that is bubbling rapidly and greatly agitated

Answer 24

Boil

Question 25

To cook in a liquid that is bubbling gently at a temperature of about 185°F 205°F

Answer 25

Simmer

Question 26

To cook in a liquid, usually a small amount, that is hot but not actually bubbling

Answer 26

Poach

Question 27

To cook an item partially and briefly, usually in water

Answer 27

Blanch

Question 28

To cook foods by exposing them directly to steam

Answer 28

Steam

Question 29

Refers to cooking an item tightly wrapped in parchment paper

Answer 29

Cooking en papillote

Question 30

To cook covered in a small amount of liquid, usually after preliminary Browning

Answer 30

Braise

Question 31

To cook foods by surrounding them with hot, dry air, usually in an oven

Answer 31

Bake or Roast

Question 32

To cook with dry heat created by the burning of hardwood or by the hot coals of this wood

Answer 32

Barbecue

Question 33

A procedure done in a closed container, using woodchips to make smoke

Answer 33

Pan Smoking

Question 34

To cook with radiant heat from above

Answer 34

Broiling

Question 35

Done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element

Answer 35

Grilling

Question 36

Done on a solid cooking surface called a griddle

Answer 36

Griddling

Question 37

Like Griddling except it is done in a sauté pan or skillet instead of a griddle surface

Answer 37

Pan-broiling

Question 38

To cook quickly in the small amount of fat

Answer 38

Sauté

Question 39

To cook in a moderate amount of fat in a pan over moderate heat

Answer 39

Pan-fry

Question 40

To cook a food submerge in hot fat

Answer 40

Deep-fry

Question 41

French for "under vacuum"

Answer 41

Sous vide

Question 42

The manipulation of food ingredients in new ways by the use of technology

Answer 42

Molecular gastronomy

Question 43

It is used to describe any group that pushes the boundaries of a discipline beyond what is considered normal

Answer 43

Avant-garde cuisine

Question 44

It is also known as the selective use of technology and nonstandard ingredients to help enhance the flavors, aromas, appearance, and textures of natural foods

Answer 44

Molecular gastronomy

Question 45

The most important flavors of a given preparation are those of its main ingredients

Answer 45

Primary flavor

Question 46

Support and enhance the primary flavors of the main ingredients

Answer 46

Supporting flavors

Question 47

Enhancing the natural flavor of a food without significantly changing its flavor

Answer 47

Seasoning

Question 48

Adding a new flavor to a food, thus changing or modifying the original flavor

Answer 48

Flavoring

Question 49

Most flavors are like this which means they evaporator when heated

Answer 49

Volatile

Question 50

The leaves of certain plants that usually grow in temperate climates

Answer 50

Herbs

Question 51

The bods, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates

Answer 51

Spices