Domain I: Principles of Dietetics Flashcards
(169 cards)
1
Q
Fruits and Vegetables
A
75-93% water and CHO
Calcium: orange and greens
Vitamins C, A, some B
2
Q
Crispness (state of turgor) is due to
A
osmotic pressure of water-filled vacuoles
3
Q
With increase in age
A
increase in hemicellulose and lignin
4
Q
Soybeans
A
limiting amino acid is methionine
concentrates >70% protein; isolates > 90% protein
5
Q
What accelerates ripening of fruits during storage?
A
Ethylene gas
6
Q
To delay the aging in apples….
A
store in controlled atmosphere/reduced 02
7
Q
Climacteric fruits
A
ripen post harvest (peaches, pears, bananas, apples, tomatoes)
8
Q
Non-climacteric fruits
A
best when ripened before harvest (grapes, melon, citrus)
9
Q
What should be washed just before serving
A
Berries and mushrooms
10
Q
One dozen oranges will yield:
A
1 qt of juice
11
Q
12 oranges =
A
32oz juice
12
Q
Green pigment
A
Chlorophyll
13
Q
Turns olive green in acid
A
Pheophytin
14
Q
Turns bright green in alkaline
A
Chlorophyllin (mushy; hemicellulose has broken down)
15
Q
Yellow-orange pigment
A
Carotenoids
16
Q
Carotenoids are ____ affected by change in pH
A
least
17
Q
Lycopene; act as
A
contributes to red color in tomatoes, watermelon, and overtomes in apricots; antioxidant
18
Q
Red, blue, purple flavonoids
A
Anthocyanins
19
Q
Anthocyanins are ____ affected by change in pH
A
greatly
20
Q
Anthocyanins are ____ in water, ____ in acid, ____ in alkaline
A
soluble, bright red, bluish
21
Q
Canned F&V grades
A
Grade A
Grade B
Grade C
22
Q
Grade A
A
desserts, salads (Fancy)
23
Q
Grade B
A
processed (Choice)
24
Q
Grade C
A
puddings, pies (Standard)
25
Starch changes to ____ during storage of potatoes
sugar
26
Old potatoes taste ____, cook to ____ ____ because of the _____ reaction
sweeter, darker brown, Maillard
27
Cooking frozen potatoes
shorter cooking time than fresh d/t blanching and freezing making the potatoes tender
28
How to cook cauliflower
short time, covered
29
Broccoli in microwave
decreased time, increased retention of vitamin C, same flavor
30
How to cook cabbage
to minimize the development of a strong flavor, cook for a short amount of time with the lid off to let acids escape; cook in a large amount of water
31
#10 can
6#/case
net wt: 6lbs 9oz
Measure: 12 cups
# of servings: 20-25
32
Myofibrils
Muscle composed of bundles of fiber
33
Sheet of ____ _____ holds fibers in bundles
connective tissue
34
Collagen
structural part of tendon that surrounds the muscle
35
collagen in heat
hydrolyzed to gelatin; becomes tender
36
Elastin
found in ligaments, cartilage; yellow.
| resistent to heat, little changes in cooking
37
Nutritive value of pork
good source of thiamin
38
Nutritive value of fish canned with bones
high calcium; good for DF people
39
Myoglobin
main contributor to meat color
40
Myoglobin + oxygen
red --> brown --> green
41
Green color in meat
due to further myoglobin breakdown (not harmful)
42
Change in muscle protein d/t
enzymes which increase the water holding capacity of the muscle
43
What happens to when we marinate meat in vinegar?
acid and salt increases tenderness by increasing the water holding capacity of muscle
44
Anaerobic (sous vide) packaging
vacuum packing meat in O2-impermeable film, stored unfrozen at 0 celsius
45
MAP (modified atmosphere packaging)
Air is removed and replaced with CO2 and nitrogen; prevents deterioration by slowing respirations
46
Inspection
mandatory, done by USDA at slaughter
| round purple stamp "USDA inspected and passed"
47
Wholesome meat act of 1967
assures that animal was healthy at slaughter and meat is fit for human consumption
48
Grading
voluntary; indicates quality
| appears as a shield
49
What determines the method of cooking meat?
The cut of meat
50
Most tender cuts come from
the least used muscles (loin, backbone)
51
Least tender cuts of meat come from
the most used muscles (flank, brisket)
52
Temperature for roasting meat
325 F
53
Slow-cooked roast yields
less waste
54
high temperatures
increase shrinkage and toughen
55
When should a meat thermometer be inserted?
before cooking
56
Safe minimum intern temps:
Meat and fish
Ground meat
Poultry
Meat and fish 145 F
Ground meats 160 F
Poultry 165 F
57
Tough cuts need to be cooked to well-done because
there is more collagen that needs more time to soften
58
Cured meats are pink from
nitrites
59
What do nitrites prevent?
botulism
60
What allows meat to cook more evenly?
tempering
61
Dry heat
frying, broiling, roasting, grilling
62
Dry heat is used for
tender cuts of meat
63
Frying
desirable property of fat used in frying has a high smoke point (> 374F)
64
Smoke point
temperature to which fat can be heated before puffs of smoke occur
65
Fat with highest smoke point
Safflower oil 513
66
Fat with lowest smoke point
Butter 350
67
Monoglycerides/shortening have ___ smoke points
lower
68
What causes rancidity
uptake of O2 in unsaturated fatty acids
69
What oil is at the most risk for rancidity?
healthiest plant oils; more PUFAS
70
Broiling is a form of ____ heat
radiated
71
Moist heat
Braising, simmer, steam, stewing
72
Moist heat is used for
less tender cuts with more connective tissue (bottom round, chuck, brisket)
73
What proteolytic enzyme tenderizes meat?
Papain
74
How should fresh fish look?
Attached heat, bright red gills, and bright, shiny skin
75
Nutritive value of eggs
80 kcal, 6g protein, 5g fat, source of vitamin A, D, riboflavin
76
____ is more concentrated than ____
Egg yolk, egg white
77
____ has more protein (by weight), fat, minerals, and vitamins
Yolk
78
Candeling
pass the egg in front of a bright light to view contents
79
Grades of eggs
AA, A, B
80
How do you tell if an egg is fresh?
A fresh egg will sink to the bottom of a pan of cold water with a dull, rough shell
81
Syneresis
liquid released from a coagulated product
occurs when cooked at too high temp or too low for too long
creates a tough, watery product
82
____ stiffens egg white foam by _____ the production and allowing it to ____ more easily
acid, tenderizing, extend
83
How do egg whites at room temperature yield a larger volume?
Egg white whipped at room temp will whip more quickly a yield a larger volume due to lower surface tension
84
Egg yolk and emulsion
egg yolk yields a stiffer, more stable emulsion than egg whites because it has more protein (by wt)
85
Frozen eggs
10% sugar or salt (by wt of yolk) are added as stabilizers
86
Egg substitutes
are orange, lower in fat, kcal, and cholesterol
87
When eggs are in the fridge for too long
there is a loss of CO2 and eggs become more alkaline
88
Milk
3.5% complete protein
| 80% casein (precipitated at pH of 4.6--> forms a soft curd)
89
What is whey?
The liquid that drains from curd of clotted milk
90
Fermented milk
```
Cultured buttermilk (more acidic): add lactic acid bacteria to skimmed or partly skimmed milk
Sweet acidophilus milk: skim + acidophilus --> decreased lactose
```
91
When using buttermilk in place of regular milk, what should you increase?
Baking soda
92
When heated, what happens to whey protein?
Precipitates out of bottom of the pain or surface of milk (film)
93
How should you prevent curdling?
Slowly add an acid and agitate; acid precipitates casein
94
Butter
80% milk fat
95
Margarine
80% vegetable oil or animal fat
96
Hydrolytic rancidity
uptake of water; causes flavor changes in butter (saturated fats)
97
Oxidative rancidity
unsaturated oils are more subject to
98
Heavy/thick cream
>36% fat
99
Medium cream
30-36% fat
100
Whipped cream
35% fat
101
Uncured cheese
cottage cheese, cream cheese
| refrigerate immediately
102
Cured cheese
additional whey removed, salta dded, roppened
103
Moisture content of cottage cheese
79% (highest)
104
Moisture content of mozzarella
45-55%
105
Moisture content of parmesan
31% (lowest)
106
Processed cheese
American; emulsifier added
107
What do quick-cooking cereals have added?
Disodium phosphate
108
What does disodium phosphate do?
makes cereal alkaline so particles swell faster
109
Graham/whole wheat flour
entire grain, freshly ground, spoils quickly d/t fat in germ
110
Bread (hard wheat) flour
strong gluten; 11.8% protein
111
All purpose (blend of hard and soft wheat) flour
less gluten, 10.5% protein
112
Pastry (soft wheat) flour
weaker gluten; 7.9% protein
113
Cake (soft wheat) flour
least and weakest amount of gluten; more starch, 7.5% protein
114
Functional property of gluten
gives elastic properties, forms framework, holds in leaving agent
115
What is gluten made from?
Gliadin and glutenin
116
Functional property of CO2
provides acid and alkali needed for a reaction
117
Mixture of baking soda
NAHCO3 provides the CO2, a dry acid (sodium aluminum sulfate reacts with soda to release CO2) and cornstarch (keeps contents dry)
118
Types of baking powder
SAS-Phosphate
119
All baking powders have
baking soda
120
What happens with old baking powder?
There is more alkaline which causes a loss of thiamin in baked goods
121
Hydroscopic affect of sugar
modifies texture by tenderizing
122
Sugar and gluten
softens gluten and prevents gluten development by absorbing some of the water that gluten needs
123
What happens when there's too much sugar?
coarse cells, thick walls, a shiny crust, and a crumbly product
124
Sugar content in a low fat muffin
High
125
Basic ingredients of quick breads
Egg, flour
126
How are quick breads leavened?
Steam, air, chemical leavning agents
127
What happens with excess mixing?
Loss of CO2, overdeveloped gluten, tunnels, tough and heavy product
128
Why does the center of a cake fall in?
The more sugar, the more time needed to reach to elevated coagulation temp of gluten. So as sugar increases the volume the cake also increases to the point where the volume is so great and gluten is so weak that gluten strands snap and the cake falls in the center
129
Tenderness of pie crust is caused by
use of oil, soft fats or fat cut into small pieces
130
Flakiness of pie crust is promoted by
leaving fat in coarse particles
131
When substituting butter for lard
use for butter because butter is only 80% fat while lard is 100%
132
Sponge method of yeast dough
combine liquid with yeast and part of flour, allow to ferment for sevral hours then add sugar, salt, fat, rest of flour and knead
133
Proofing time of sponge method for yeast dough
shortening
134
Starch is composed of
amylose and amylopectin molecules
135
What is amylose responsible for?
Gelation
136
Waxy starches (corn rice, sorghum) have
amylopectin (branched fraction)
137
Waxy starches are
non-gelling, stable to freezing and thawing, used in frozen foods
138
What starch is more effective for thickening?
Potato
139
Gelatinization
swelling that occurs when starch is heating in water close to the boiling point
140
Why should you add an acid when gelatinization is complete?
Acid breaks down starch --> runny product
141
White sauces
melt fat, add flour (roux-half fat, half flour)
142
What starch should you use as a thickener to get a clear, shiny, and translucent sauce?
Corn starch
143
What do crystal inhibitors do?
They keep crystals small and smooth
144
More cyrstal inhibitors=
soft candy
145
Crystalline sugar
fixed, orderly pattern of molecules or atoms
146
Large crystals =
rock candy
147
Small crystals =
fondant, fudge
148
What ingredients does fudge have that interfere with crystallization?
Milk, chocolate, corn syrup
149
Ice cream overrun
increase in volume from freezing and whipping; should be 70-80% of wt
150
If there is not enough fat in ice cream, what texture will the ice cream have?
Grainy with large crystals
151
How do you produce smoother ice cream?
Increase fat
152
Nutritive value of Gelatin
4kca/g
153
Is gelatin a complete protein?
NO-missing tryptophan
154
Bromelain
enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation
155
Papain
proteolytic enzyme from papaya that will prevent gelation
156
At what temperature should coffee be brewed at for best and non-bitter flavor?
185-203 F
157
What happens if you brew coffee at a high temp?
tannin is extracted --> bitter flavor
158
Where do you find the composition of food?
National Nutrient Data Bank from USDA
159
Sorbitol
humectant (retains moisture), sweetener, bulking agent, limits mold
160
Propionate, sodium benzoate (soda)
mold inhibitor
161
Monosodium Glutamate (MSG)
flavor enhancer; provides savory umani taste
162
Function of grape juice and red white
Resveratrol --> decreases platelet aggregation
163
Function of Fatty fish
omega 3 fatty acids --> reduce TG levels
164
Function of Tomatoes
Lycopene --> may reduce prostate cancer risk
165
Fermented dairy products
probiotics --> GI health
166
Fortified margarines
Plant sterols and stanol esters --> decrease total and LDL cholesterol
167
Phytochemicals
chemical compounds in plant foods
168
Indoles
phytochemical; cruciferous vegetables (sulfer)-detoxification of carcinogens
169
Isoflavones
phytochemical; soy beans-lower elevated cholesterol
