Domain 1 Flashcards
(94 cards)
1
Q
Osmosis
A
Diffusion of water molecules across semi permeable membrane
2
Q
Diffusion
A
Movement of molecules from area of higher concentration to lower
3
Q
What pigment does not change color in acid/base?
A
carotenoid
4
Q
List carbs in order of decreasing sweetness
A
Fructose, sucrose, glucose, sorbitol
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
6
Q
10 can
A
13 cups in #10 can
6 #10cans per case
7
Q
Best flour to use when making cakes
A
All-purpose flour
8
Q
Modified starch
A
stabilizes food product
add to frozen gravy to prevent separation when thawing
9
Q
Irreversible reaction
A
pyruvic acid into acetyl coA
10
Q
Vit/Min needed for metab of CHO
A
Niacin, Riboflavin, Thiamine
Chromium, Zinc
11
Q
Glycolysis
A
Catabolism of carb
12
Q
End product of aerobic glycolysis
A
Pyruvic acid
13
Q
End product of anaerobic glycolysis
A
Lactate
14
Q
Formula for producing active form of Vit D
A
7-dehydrocholesterol to cholecalciferol
15
Q
What hormone regulates calcium levels?
A
parathyroid
16
Q
explain collagen metab
what vit is required
A
proline->hydroxyproline->collagen
ascorbic acid
17
Q
biotin is coenzyme in the synthesis of
A
fatty acids
18
Q
food iron —> absorbable form in the body
A
ferric iron—> ferrous iron
19
Q
cholecystokinin causes _______
A
contraction of the gallbladder
20
Q
lactase is produced where
A
small intestine
21
Q
what conversion requires glucose-6-phosphatase
A
liver glycogen into glucose
22
Q
what vitamin acts as a coenzyme in transamination/
increase if protein intake increases
A
pyridoxine (vitamin B6)
23
Q
glucocorticoids are ____ and convert ___
A
adrenal hormones
convert protein in to glucose
*think steroid hormones for inflammation
24
Q
best way to monitor infant’s FTT
A
weight for length
25
irreversible vitamin a deficiency
xerophthalmia
26
iron absorption enhanced by?
acidic chyme in the duodenum
27
what inhibits gluconeogenesis
insulin
28
vitamin A helps with?
development of tissue and skin
29
What gov agency inspects and grades meat?
USDA
30
What hormone greatly influences the BMR?
thyroxine
*controls how much energy your body uses
31
moist heat cooking examples
less tender cuts (bottom round, chuck, brisket)
braising, stewing, steam, simmer
cook bottom round in water for several hrs
32
dry heat cooking examples
for tender cuts: loin, sirloin (backbone)
sauteeing, roasting, broiling, frying, grilling
33
what cooking method is best for bottom round roast?
braising
34
continuous bread making system
dough handled without interruption from mixing ingredients to into the pan
*not dependent on length of time dough sits to rise
35
which bread-making method needs less rise time?
sponge
*used in commercial bakeries, need bread flour
36
straight dough method
pizza dough
no fermentation step
all dry and wet ingredients mixed together at once
37
what nutrient is added for flour enrichment
iron
38
coarse texture in cake is associated with?
oven temperature too high
39
what nutrient inhibits iron absorption
calcium
40
what minerals are involved in blood clotting
calcium, vitamin K
41
main function of glycolysis
pyruvate for the TCA cycle
42
how long should you wash your hands
20 seconds
43
baking powder ingredients
sodium bicarbonate (base) + powdered acid (cream of tartar)
leavening agent
older baking powder= more alkaline= loss of thiamine
44
which pasta contains eggs
noodles
45
how to cook cabbage?
quickly, large quantity of water, uncovered
saves vitamin C, avoids releasing unpleasant smell
46
high potassium foods
cantaloupe, tomato, dairy foods, strawberries, winter squash, leafy greens, nuts, beans
47
Cori cycle
lactic acid cycle
converts lactate into pyruvate
48
chlorophyll in acid vs base
acid= pheophytin, olive green
*also olive green when held on serving line
base= chlorophyllin, bright green
49
flavinoids in acid/base
anthocyanins
acid=red
base=blue
anthoxanthin
acid= colorless (bleaching effect)
base= yellow (onions in Al pan)
50
botulism found in what foods?
honey, cereal
51
aldosterone
steroid hormone, adrenal glands
regulates salt and water in the body
52
cereal enriched with?
iron
53
margarine has FA in this order of predominance
PUFA, MUFA, SAT
54
dicumarol
(depletes what, avoid what)
anticoagulant
depletes vit K
avoid spinach, grapefruit juice, green tea
55
if insufficient oxaloacetate acid available for TCA cycle, what occurs?
acetyl CoA from fat cant be handled properly
56
sources of vitamin A
liver, milk, eggs
yellow/orange/green produce- carrots, spinach, tomatoes, sweet potatoes, cantaloupe, winter squash
57
sorbitol
less sweet than sucrose
lower glycemic index than sucrose
58
Schilling test
evaluates B12 absorption
cyancobalamin
59
what mineral absorbed through intestine, transported with ceruloplasmin in the blood?
copper
60
alpha-linolenic acid
C18:3w3
omega 3
retinal function and brain development
EPA, DHA
decreases TG, little effect on total chol
61
linoleic acid
C18:2w6
omega 6
safflower best source
if replaces CHO= decrease LDL, increase HDL
if replace sat fat= decrease total cho (includes HDL)
62
soybeans lacking AA
methionine
63
ripening process
protopectin-> pectin (ripe) -> pectic acid (overripe)
64
1 dozen oranges yield
1 qt juice
65
Brix
brix hydrometer
%by wt of sucrose
when sweetener added to liquid of packing juice
extra light, light, heavy, extra heavy syrup
66
canned fruits/vegs grades
grade a= fancy (desserts, salads)
grade b= choice (processed)
grade c= standard (puddings, pies)
graded by USDA
67
collagen in heat
hydrolyzed to gelatin
tender
68
good source of thiamine
pork
69
main color pigment in meat
myoglobin
myoglobin + O2 -> red -> brown -> green
green= myoglobin breakdown
70
grades of meat
inspection is MANDATORY by USDA @ slaughter
grading is VOLUNTARY by Ag Marketing Service
prime, choice, select, standard
prime= most marbling
71
safe internal temps
145F pork, beef, veal, lamb, steaks, roast, fish
160F ground meat
165F turkey, chicken, duck
72
vinegar and meat
increases tenderness
increases water holding capacity
decreases pH
73
papain
proteolytic enzyme
tenderizes meat
inhibits gelation
papaya + salt
74
surimi
seafood analogs
egg white or starch added for desired structure
75
grades of eggs
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
custard % sag
larger % sag= more tender gel (weaker custard)
77
milk
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
milk pasteurization
145F for 30 min or 160F for 15 sec
destroys lipase
79
buttermilk
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
disodium phosphate
emulsifier in blended cheeses
better for cooking- fat wont precipitate out
base added to quick-cooking cereals
particles swell faster
81
whole grains nutrition
thiamine, riboflavin, phosphorus,
Vit E (germ fat)
enriched with: thiamin, riboflavin, niacin, iron, folic acid
82
cakes
shortened cakes (layer, pound, rich)
large amount of fat, uses chem leavening
foam cake (angel, sponge, chiffon)
uses air as leavening
83
quick breads
leavened with steam, air, chemical leavening agents
muffins, biscuits, popovers
egg and flour
84
baking at high altitudes
early, fast expansion before structure stable
to correct: less baking powder, increase liquid
longer cooking time (temp of boiling water lower)
85
thickening ability of starches
(most effective) potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat (least)
86
retrogradation
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
crystal inhibitor
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
corn syrup and crystallization
slows crystallization process
increases viscosity and chewiness
89
overrun
increase in volume from freezing and whipping
determined by weight; goal is 80-90%
90
mellorine
imitation ice cream
butterfat replaced by hydrogenated veg oil
91
coffee brew temp
185-203F
higher temp=more tannins, more bitter
decaff made with methylene chloride
92
bromelain
enzyme in pineapple
prevents gelation
inactivated by 170-180F
93
SMOG index
determine readability of written communication
grade level determined by average # of polysyllabic words
94
