Domain I, Topic A, Food Science and Nutritional Composition of Foods Flashcards
(430 cards)
1
Q
Fruits and vegetables are what % water?
A
75 - 93%
2
Q
Fruits and vegetables are mostly composed of this macro nutrient ____ .
A
Carbohydrates
3
Q
Fruits and vegetables contain both soluble and insoluble ____ .
A
Fiber
4
Q
The crispness of fruits and vegetables is known as the state of ____ .
A
Turgor
5
Q
State of turgor in fruits and vegetables depends on the ____ ____ of their water filled vacuoles.
A
Osmotic pressure
6
Q
As fruits and vegetables age they increase in ____ and ____
A
Hemicellulose, lignin
7
Q
Hemicellulose and lignin provide ____ to fruits and vegetables.
A
Structure
8
Q
____ is the limiting amino acid in soybeans.
A
Methionine
9
Q
What is a limiting amino acid?
A
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.
10
Q
What are the limiting amino acids?
A
Lysine, methionine, threonine, and tryptophan.
11
Q
Protein concentrates are >= __% protein.
A
70%
12
Q
Protein isolates are >= __% protein.
A
90%
13
Q
TVP stands for ____ ____ ____ and is often used as a ____ substitute.
A
Textured Vegetable Protein, Meat
14
Q
____ is changed to ____ in fruit ripening.
A
Starch, sugar.
15
Q
Fruit is ripe when ____ is completely converted to ____.
A
Protopectin, pectin
16
Q
Fruit is over ripe when ____ is completely converted to ____
A
Pectin, pectic acid
17
Q
____ gas accelerates the ripening process of fruit.
A
Ethylene
18
Q
Most produce can be stored ____.
A
in the fridge.
19
Q
Frozen fruit should be stored at __ degrees F, __ degrees C
A
0, -17.8
20
Q
Dried fruit should be stored at ____.
A
Room temperature
21
Q
____, ____, ____, and ____ ripen best at room temperature.
A
Avocados, bananas, pears, tomatoes
22
Q
The aging process is delayed in stored apple by reducing the presence of ____.
A
Oxygen
23
Q
____ fruits ripen after they are harvested.
A
Climacteric.
24
Q
Name the five most common climacteric fruits.
A
Peach, pear, banana, apple, tomato
25
___ - ____ fruits ripen best before harvesting.
Non - climacteric.
26
Name the three most common types of non-climacteric fruits.
Grapes, melons, citrus fruits.
27
Raw fruits and vegetables should be washed to remove ____ and ____ residue.
Dust, spray.
28
____ and ____ should be washed just before serving.
Berries, mushrooms
29
Fruits that darken quickly after cutting are low in ____.
Vitamin C.
30
Some fruits darken after cutting due to an ____ reaction.
Enzymatic.
31
Fruits can be prevented from darkening after cutting by dipping them in ____ juice, adding ____ before freezing, or heating to ____.
Citrus, sugar, boiling.
32
One dozen oranges will yield ____ ____ of orange juice.
One quart
33
Cooking fruits and vegetables ____ cellulose, ____ keeping quality, and ____ starch.
Softens, increases, cooks
34
When sweetener is added to packing juice for fruit the density of the syrup is expressed as ____ ____ ____ ____ ____.
% by weight of sucrose.
35
Density of syrup is measured in ____ ____ by a ____ ____.
Degrees Brix, Brix hydrometer.
36
Density of syrup is labeled as ____ ____, ____, ____, and ____ ____ on food products.
extra light, light, heavy, extra heavy.
37
The green pigment in fruits and vegetables is ____.
Chlorophyll.
38
Chlorophyll is ____ in water.
insoluble
39
Chlorophyll turns to ____ in acid conditions and changes to an olive green color.
pheophytin
40
Chlorophyll turns to ____ in alkaline conditions and changes to a bright green color. This occurs when ____ is broken down.
chlorophyllin, hemicellulose
41
Orange and yellow pigments in fruits and vegetables are ____.
carotenoids
42
The pigments least affected by pH are ____.
carotenoids
43
Carotenoids are ____ in water.
insoluble
44
Acid and alkaline conditions have ____ effect on carotenoids.
little
45
____ are carotenoids, and contribute to the red color in tomatoes and watermelons.
Lycopenes
46
Lycopenes are ____ that act as ____.
phytochemicals, antioxidants
47
The two categories of flavanoid pigments are ____ and ____.
anthocyanins, anthoxanthins
48
Anthocyanins are ____, ____, and ____ in color and are greatly affected by pH.
Red, blue, purple.
49
Anthocyanins are ____ in water.
soluble
50
Anthocyanins are ____ in acid and ____ in alkaline conditions.
bright red, bluish
51
Anthoxanthins are ____ to ____ in color.
colorless white, yellow
52
Anthoxanthins are ____ in water.
soluble
53
Anthoxanthins are ____ in acid and ____ in alkaline conditions.
colorless, yellow
54
The vegetables ____ and ____ are high in sugar.
corn, peas
55
____ ____ is found in young vegetables and is used as a salt replacement (MSG).
Glutamic acid
56
This element is found in onions and cabbage.
Sulfur
57
When onions are cut the ____ and ____ mix to cause tears.
sulfur, enzymes
58
____ ____ should be cooked uncovered with little water to retain the best flavor.
brussel sprouts
59
Fruits get their flavor from ____, ____, and ____ ____.
acids, sugars, aromatic compounds
60
____ cause an astringent or dry taste (unripe bananas).
Tannins
61
Fruits and vegetables are graded on seven characteristics that include...
quality, firmness, color, maturity, lack of defects, uniform size, shape
62
Canned fruits and vegetables are graded __, __, and __.
A (Fancy), B (Choice), C (Standard)
63
Fresh produce is graded ____, ____, ____, ____, and ____.
Fancy, Extra #1, #1, Combination, #2
64
All American produce is graded by the ____.
USDA
65
Potatoes have ____ compounds that cause color changes in raw, unpeeled, or bruised potatoes.
Phenolic
66
The green color under the skin of potatoes occurs when potatoes are exposed to ____ during storage and ____ develops.
light, chlorophyll.
67
The green pigment in some potatoes can also be accompanied by ____, a natural toxicant.
solanine
68
Starch in potatoes changes to ____ during storage.
sugar
69
Old potatoes taste ____, cook to a darker brown, and are softer.
sweeter
70
Boiling vegetables requires a ____ amount of water and a ____ cooking time. The pan should be ____ unless otherwise indicated.
small, short, covered
71
____ vegetables need more time to cook, ____ water should be used, and they should be cooked without a lid.
Acidic, more
72
Pressure cooking retains the ____ and ____ of vegetables. They should be cut ____ when pressure cooking.
color, flavor, small
73
Stir fired vegetables should be ____ and high in ____.
Tender, moisture.
74
Frozen vegetables have a ____ cooking time than fresh.
shorter
75
Cauliflower should be cooked for a ____ time and should not be ____.
short, covered
76
Broccoli should be cooked in the _____. This helps retain ____, vitamin __, and shows little difference in flavor.
Microwave, color, C
77
Cabbage should be cooked in a ____ amount of water for a ____ time to prevent the development of a ____ flavor.
Large, short, strong
78
```
#10 can
__ per case
__ net weight
__ cups
__ servings
```
6, 6 lbs 9 oz, 13, 20 - 25
79
```
#3 can
__ per case
__ net weight
__ cups
__ servings
```
12, 2 lbs 14 oz, 5 3/4, 12 - 15
80
```
#2 1/2 can
__ per case
__ net weight
__ cups
__ servings
```
24, 1 lb 13 oz, 3 1/2, 6 - 8
81
```
#2 can
__ per case
__ net weight
__ cups
__ servings
```
24, 1 lb 4 oz, 2 1/2, 4 - 6
82
```
#300 can
__ per case
__ net weight
__ cups
__ servings
```
24, 14 - 16 oz, 1 3/4, 3 - 4
83
Meat, poultry, and fish muscle is composed of bundles of fibers called ____.
myofibrils
84
Sheets of ____ tissue hold myofibrils in places
connective
85
Two types of connective tissue are ____ and ____.
collagen, elastin
86
Collagen is the ____ part of the tendon that surrounds the muscle. It is ____ in heat, is converted to ____ and becomes tender.
structural, hydrolyzed, gelatin
87
Elastin is ____ to heat and changes little when cooked. It is ____ in color and found in ____ and ____.
resistant, yellow, ligaments, cartilage
88
Fat is found around the ____, ____, and in the ____.
organs, muscles, muscles
89
The amount of fat that covers a carcass is known as ____.
finish
90
The ____ of a bone defines the cut of meat.
shape
91
Meat, poultry and fish are ___ - ___ % protein.
16 - 23
92
Carbohydrates in meat are found in ____ in the liver and ____ in the blood.
glycogen, glucose
93
Major vitamins and mineral in meat, fish, poultry include ____, ____, ____, ____, ____, and some ____ ____.
thiamin, niacin, riboflavin, iron, copper, trace minerals
94
Pork is a good source of the B vitamin ____.
Thiamin (B1)
95
Fish has less ____ and more ____ than meat.
fat, moisture
96
All fish are ____ in protein.
high
97
____ content is high in fish canned with bones, oysters, and shrimp.
Calcium
98
____ is used to simulate vegetarian meat products.
Textured Vegetable Protein
99
Mixing TVP with ground meats ____ the number of servings and ____ costs.
increases, decreases
100
Soy protein adds ____ to ground meat because of its ____ content.
juiciness, water
101
____ is the pigment that contributes most to meat's color.
myoglobin
102
When myoglobin is exposed to oxygen it turns from ____ to ____ to ____.
red, brown, green
103
Meat should be held in cold storage for ____ days after butchering for it to age and ripen.
10
104
Aging meat increases ____.
tenderness
105
The enzymes that work on meat in the aging process ____ the water holding capacity of the muscle.
increase
106
Acid, vinegar, and salt ____ the water holding capacity of meats, ____ their tenderness.
increase, increasing
107
The more physically active an animal is, the ____ tender the meat will be.
less
108
The storage life of meat is increased when stored in an ____ environment.
anaerobic
109
____ ____ ____ is the process of removing oxygen from meat packing and replacing it with nitrogen or CO2.
Modified Atmosphere Packaging (MAP)
110
Mandatory inspection of meat is done by the ____ at the time of slaughter.
USDA
111
The wholesome meat act of 1967 assures that the animal was ____ at the time of slaughter and is fit for human consumption (____).
healthy, wholesome
112
Meat approved by the USDA has a round, purple stamp that says "____ ____ ____ ____."
USDA Inspected and Passed
113
While ____ of meat by the USDA is mandatory, ____ is voluntary and indicates quality.
inspection, grading
114
Meat ____ appears on a shield.
grade
115
Meat is graded at the ____ level by the ____ ____ ____ of the USDA.
federal, Agricultural Marketing Service
116
Meat grading from highest to lowest: ____ > ____ > ____ > ____
Prime, choice, select, standard
117
Meat grades are based on the ____ of the animal, ____ of fat, and the color and texture of the ____ meat.
age, marbling, lean
118
Standard grade meats have the ____ marbling, prime has the ____.
least, most
119
IMPS stands for ____ ____ ____ ____.
Institutional Meat Purchasing Specifications
120
NAMP stands for ____ ____ ____ ____.
National Association of Meat Purveyors
121
More tender cuts of meat come from muscles that are used ____, such as the ____ or ____ ____.
less, loin, back bone
122
Medium tender cuts of meat come from the ____, such as ____.
shoulder, chuck
123
The least tender cuts of meat come from the ____ used muscles. These include cuts such as the ____ and ____.
most, flank, brisket
124
____ degrees F is recommended for roasting meat.
325
125
____ roasting temperatures increase ____ and ____ the meat.
higher, shrinkage, toughen
126
A ____ cooked roast yield less ____.
slow, waste
127
Thermometers should be inserted ____ roasting.
before
128
Pork, beef, veal, lamb, steaks, roasts, and fish have a safe internal temperature of ____ degrees F.
145
129
Ground beef, ground veal, ground lamb have a safe internal temperature of ____ degrees F.
160
130
Turkey, chicken, and duck have a safe internal temperature of ____ degrees F.
165
131
Protein ____ during cooking.
coagulates
132
During cooking ____ is hydrolyzed and softens.
collagen
133
The surface of meat brown when cooking due to the ____ of pigments.
breakdown
134
Heat denatures the pigment ____ when cooking meat, oxidizes ____, and causes color change from red, to brown, to gray..
globin, iron,
135
Vinegar tenderizes meat by ____ pH and ____ water holding capacity.
lowering, increasing
136
Cured meats are pink from ____
Nitrites
137
Meat should be ____ before dehydration
heated
138
____ heat is used for tender cuts of meat
dry
139
Fat used for frying ideally has a smoke point greater than ____ degrees F
374
140
Smoke points of fats: Safflower ____, soybean, canola, corn, palm, peanut, sunflower, sesame, olive ____, Lard ____, shortening ____ - ____ , butter ____.
513, 375, 375, 365 - 370, 350
141
Monoglycerides have ____ smoke points.
Lower
142
Rancidity is the uptake of ____ by an unsaturated fatty acid
oxygen
143
Olive oil has more ____ fatty acids than soybean oil, which has more ____ fatty acids.
monounsaturated, polyunsaturated
144
Broiling is a form of ____ heat.
radiated
145
When a roast is removed from the oven ____ ____ cooking occurs for __ minutes.
carry over, 10
146
Carry over cooking will raise the internal temperature of meat __ - __ degrees F
15 - 25
147
A roast should be allowed to rest for ___ minutes before carving
30
148
Moist heat cooking methods should be used for ____ tender cuts of meat.
less
149
The proteolytic enzyme ____ tenderizes meat and is a blend of ____ and salt.
Papain, papaya
150
Fish is ____ perishable than meat and should be stored at a ____ temperature
more, lower
151
Fresh fish should have ____ ____ gills and ____ scales.
bright red, shiny
152
____ is a purified and frozen minced fish with a preservative used in analogs and may have added egg white or starch.
Surimi
153
Eggs have a ____ shell that allows for the exchange of ____ and ____
porous, moisture, gas
154
The outside of the egg shell is protected by a film known as ____.
bloom
155
The ____ of a shell does not effect its quality
color
156
The inner membrane of an egg contracts leaving an ___ _____ on the large end of the shell
air pocket
157
The air pocket in eggs grows with ___.
age
158
A good indicator of quality is a good proportion of _____ white.
thick
159
The egg yolk is surrounded by a ____ membrane.
Vitellene
160
____ are yolk anchors.
Chalazae
161
Egg yolk is a naturally occurring ___ in a water emulsion.
oil
162
One egg has __ calories, __ grams of protein, __ grams of fat, and vitamins __, __, and _____.
80, 6, 5, A, D, riboflavin
163
Egg ____ is more concentrated than egg ____ and has more protein, fat, and minerals
Yolk, white
164
Egg ____ color depends on the hen's diet
yolk
165
Eggs are graded based on the ____ of the white and the ____ and ____ of the yolk.
thickness, condition, location
166
Eggs are not graded on the ____ of the shell or the size of the egg.
color
167
Egg grades from highest to lowest: __, _, _.
AA, A, B
168
Egg size is based on weight per ____ eggs.
dozen
169
For eggs, a dozen jumbo = __ oz, extra large = __ oz, Large = __ oz, medium __ oz, Small __ oz, peewee __ oz
30, 27, 24, 21, 18, 15
170
Eggs can be maintained for __ months in cold storage.
6
171
A fresh egg will ____ in a pan of cold water.
sink
172
Egg protein coagulates at __ - __ degrees C.
62 - 70
173
When coagulated eggs release liquid this is known as ____ or ____.
syneresis, weeping
174
Syneresis or weeping occurs when eggs are cooked at too ____ of a temperature or too ____ of a temperature for too long.
high, low
175
When an egg foam is heated air ____, the white ____, and protein ____.
expands, stretches, coagulates
176
____ stiffens egg white foam by tenderizing the protein and allowing it to extend more easily.
Acid
177
Egg white foams are compared by measuring ____ ____
specific gravity
178
____ ____ measures the density of a substance in relation of that to water.
specific gravity
179
____ ____ is calculated by volume of product / same volume of water
specific gravity
180
Egg white whip more quickly at ____ temperature due to low ____ ____.
room, surface tension
181
____ is also used to stabilize an egg white foam, such as a meringue.
sugar
182
Protein is the ____ agent in eggs and forms a thin film around droplets of oil.
emulsifying
183
Egg ____ produces a more stable emulsion than egg ____ because it has more protein by weight
yolk, white
184
Egg ____ is a naturally occurring oil in water emulsion
yolk
185
____ helps egg yolk act as an emulsifier
lecithin
186
________ in eggs help stabilize emulsions
lipoproteins
187
__________ is an example of a food product that is an emulsion of egg yolk and oil
mayonnaise
188
Poached or coddled eggs are best when the egg is ____.
fresh
189
Vinegar and salt help retain the ____ of poached or coddled eggs.
shape
190
The surface of yolks in hard cooked eggs turn ____ when overcooked and cooled slowly.
green
191
____ in the yolk and ____ from the whole egg combine to create ____ ____, which is responsible for the green color in overcooked eggs.
Iron, sulfur, ferrous sulfate
192
overcooking with dry heat causes eggs to become ____
tough
193
Undercooking with dry heat causes excessive ____ in eggs
shrinkage
194
Custards with larger ____ ____ are more tender
percent sag
195
Custards made from dehydrated eggs may be ____ in color, less yellow, have an ____ flavor, and be watery.
grayer, eggy
196
Eggs should be frozen without the ____.
shell
197
____ and ____ are added to egg yolks when frozen as stabilizers
salt, sugar
198
____ eggs are vacuum packed with nitrogen gas
dried
199
Dried eggs that are ____ are 70% white and 30% yolk
fortified
200
Baker's special eggs have ____ added to increase their foaming ability.
sucrose
201
Egg substitutes are ____ in fat, calories, and cholesterol, but are often higher in ____.
lower, sodium
202
When eggs are stored for too long their ____ and ____ deteriorate.
appearance, use
203
When eggs are stored too long the loss of ____ ____ causes them to become more alkaline.
carbon dioxide
204
Older eggs have ____ whites and ____ yolks.
watery, flat
205
Older eggs can sometime absorb ____ from foods they are stored with.
odors
206
Milk is ____ % water, ____ % fat, ____ % carbohydrate, and ____ % protein.
87, 3.7, 4.9, 3.5
207
Milk is a ____ protein
complete
208
80% of the protein in milk is ____
casein
209
Casein forms a curd in milk at a pH of ____
4.6
210
Milk is a good source of ____, ____, ____, and vitamins __ and __
calcium, phosphorus, riboflavin, A, D
211
Milk is low in the mineral ____
iron
212
____ is the process that kills bacteria in milk
Pasteurization
213
Milk can be pasteurized at ____ degrees F for 30 minutes or ____ degrees F for 15 seconds
145, 160
214
____ is the process of using high pressure to break fat globules in milk into uniform sizes (1/5 normal size) to prevent separation
homogenization
215
Homogenized milk is more susceptible to the enzyme ____, but this enzyme is destroyed during the ____ process
lipase, pasteurization
216
Milk must had ____ USP Units of vitamin D added to be considered vitamin D fortified
400
217
Milk is fortified with vitamin D by ____ the milk, feeding the cows ____, or by adding vitamin D to the milk
irradiating, vitamin D
218
2% milk has ____ - ____ % fat
1.5 - 2.25
219
Low fat milk has ____ - ____ % fat
0.5 - 2
220
Skim milk has less than ___% fat
0.5
221
Evaporated milk has __% of its water removed
60
222
Evaporated milk must have at least ____% fat
7.9
223
The brown color of evaporated milk comes from the ____ of lactose.
caramelization
224
Sweetened condensed milk is a ____ of whole milk
concentrate
225
Sweetened condensed milk has __ - __ % sucrose or glucose added
15 - 18
226
Dried whole milk is ___ % fat
26
227
Dried skim milk is ___% fat
1.5
228
Skim milk is condensed by spraying it into a heated ____ ____
vacuum chamber
229
Buttermilk is cultured by adding ____ acid bacteria to skimmed or partially skimmed milk
lactic
230
Buttermilk can be made by adding __ tbs of lemon juice or vinegar, or __ tsp of cream of tartar to 1 cup of milk.
1, 1 3/4
231
When buttermilk is used in a recipe instead of regular milk, ____ the amount of baking soda
increase
232
Sweet acidophilus milk is skim milk plus acidophilus bacteria that reduces ____
lactose
233
Kefir is milk fermented by ____ ____, which adds CO2 and about 3% alcohol
lactobcillus kefir
234
Low lactose milk is treated with ____ during processing, or ____ is added to regular milk and held in cold storage
lactase, lactase
235
Yogurt is a fermented milk product produced by the fermentation of ____ by ____ ____ bacteria
sugar, lactic acid
236
Filled milk is a combination of ____ milk, ____ fat, and water. It is illegal in some states
skim, vegetable
237
Imitation milk resembles milk but does not contain ____ fat or any other ____ ingredients
milk, dairy
238
Imitation milk is made from ____ derivatives or ____ protein and vegetable oils
casein, soybean
239
When milk is heated ____ protein percipitates to the bottom of the pan or on the surface of the milk
whey
240
To prevent milk from forming a film when cooking, ____ it or ____ the milk to produce a foam
cover, beat
241
To prevent milk from coating the sides of a pan when cooking, use a ____ ____
baine marie
242
To prevent curdling add acid ____ and agitate
slowly
243
Butter is __% milk fat
80
244
Margarine is __% vegetable oil or animal fat
80
245
When butter is kept at room temperature it can become rancid and change in flavor due to ____ ____ caused by the uptake of water
hydrolytic rancidity
246
Unsaturated oils are more subject to ____ ____, which is the uptake of oxygen at a double bond in an unsaturated fat
oxidative rancidity
247
Heavy cream is __% fat
36
248
Medium cream is __ - __ % fat
30 - 36
249
Whipped cream is __% fat
35
250
Light or thin cream is __ - __% fat
18 - 30
251
Sour cream is more than __% fat
18
252
Half and half is at least __% fat
10.5
253
Cheese is produced by adding ____ acid and the enzyme ____ to warm milk to coagulate casein to form a curd, which is then separated from the whey
lactic, rennet
254
____ cheese is refrigerated immediately after it is made. Such as cottage cheese or cream cheese.
Uncured
255
____ cheese has additional whey removed, salt added, and is allowed to ripen
Cured
256
% moisture content high to low: cottage cheese __%, cream cheese and mozzarella __ - __%, Camembert, blue, Swiss, cheddar, Gorgonzola, and Parmesan __%.
79, 45 - 55, 31`
257
____ cheese is a blend of several natural cheeses. Example : American cheese
processed
258
An ____ such as disodium phosphate is added to processed cheeses to better cooking texture, melting, and to prevent the separation of fat
emulsifier
259
American cheese has a high moisture content of __ - __%
41 - 50
260
To prevent stringy, curdled looking cheese products, they should be cooked for a ____ time at ____ temperatures.
short, moderate
261
The starchy endosperm of grains are rich in ____
protein
262
The outer layer of grains are composed of ____ and ____
hull, bran
263
The ____ found in wheat germ has the most thiamin of the whole grain.
scutellum
264
Grains are __% starch, partially complete proteins, and __% fat.
75, 2
265
Grains are traditionally high in vitamin __, ____, ____, and ____.
E, thiamin, riboflavin, phosphorus,
266
____ is a separation method that improves baking quality by removing large flour particles from finer ones.
milling
267
____ is made from the inner portion of the wheat kernel
farina
268
Quick cooking cereals have the emulsifier ____ ____ added (just like American cheese) to make them alkaline so that they swell faster
disodium phosphate
269
Quick cooking cereals should be avoided on ___ ____ diets.
low sodium
270
Quick cooking cereals are treated with enzymes that ___ the protein to lessen cooking time
split
271
____ or ____ ____ flour is made from the entire grain and should be used soon as it spoils quickly due to fat in the wheat germ
graham, whole wheat
272
____ ____ has a high gluten content and is __% protein
Bread flour, 11.8
273
__ ____ flour is a blend of hard and soft wheat, has less gluten than bread flour, and is __% protein
All purpose, 10.5
274
____ flour has weaker gluten and is __% protein
Pastry, 7.9
275
____ flour has the least gluten and is __% protein
Cake, 7.5
276
Flour are enriched with ____, ____, ____, ____, and ____.
thiamin, riboflavin, niacin, iron, folic acid
277
____ ____ flour is baking powder, flour, and salt
self rising
278
____ ____ is the scientific name for pasta or noodles
alimentary paste
279
____ ____ is a kind of wheat cultivated for pasta use and is high in gluten.
durum wheat
280
____ flour is made by removing the bran and the germ and grinding the starch
semolina
281
Noodles contain egg ____ or egg ____.
yolk, solids
282
____ is lost when rice is cooked in excess amounts of water
vitamins
283
____ should be cooked in the amount of water it can absorb, a 1:2 ratio
Rice
284
____ gives elastic properties to bread, forms framework, holds in leavening agents,
Gluten
285
____ is made from gliadin and glutenin through a process of hydration and mixing
Gluten
286
____ in flour is due to carotenoids
color
287
Natural agents in flour cause oxidation during storage and cause flour to turn from a creamy ____ to white
yellow
288
If an oxidizing agent is used on flour it is labeled ____
bleached
289
The ____ of a flour refers to its ability to retain leavening.
strength
290
Adding bran to dough reduces the ____ of the end product.
volume
291
Liquids ____ gluten and start its development, ___ the chemical action of leavening agents, ____ salt and sugar, and ____ starch
hydrates, starts, dissolves, gelatanizes
292
____ leavens by quickly expanding the hollow shell formed by a dough
steam
293
A hot oven is needed to bring a liquid to ____ to act as a leavening agent
boiling
294
___ _____ are and example of a bread leavened with steam
pop overs
295
___ expands when heated before proteins coagulate to retain it
Air
296
Cakes leavened with air include ____ cake
angel
297
______ _______ is released from the action of yeast on sugar
Carbon dioxide
298
______ _______ is released from the action of acid on baking soda
Carbon dioxide
299
_____ _____ provides both the acid and alkali needed for a leavening reaction
baking powder
300
Baking powder is a mixture of ____ ____, a ____ ____, and ____ ____.
baking soda, dry acid, cornstarch
301
_ ___ tsp of baking powder should be used for every cup of flour
1 1/2
302
Old baking powder causes a loss of _____ in baked goods
thiamin
303
____ adds flavor and keeps yeast from sticking
salt
304
____ provides stability, retains leavening agents, distributes shortening by emulsification, introduces air, and adds color and flavor
egg
305
___ adds tenderness by coating gluten particles
fat
306
Sugar is ____, meaning it modifies texture by tenderizing
hygroscopic
307
Sugar ____ gluten and absorbs some of the water gluten needs to develop
softens
308
Too much ____ results in coarse cells, thick walls, shiny crust, and a crumbly texture.
sugar
309
Most of the sugar in ____ is fructose and glucose
honey
310
When substituting ____ & ____ for sugar in a recipe, use half as much
sweet and low
311
When mixing use a bowl with ____ sides and keep it ____ full
sloping, half
312
____ is working one or more foods until they are creamy, most commonly done with fat and sugar
creaming
313
_______ - __ is a method used to distribute fat into dry ingredients, often used for pie dough
cutting in
314
_______ is a technique used to incorporate air and foams, such as meringues
folding
315
_______ is used to push, pull, and turn dough
kneading
316
_____ ______ are leavened with steam, air, or chemical leavening agents.
quick breads
317
The ______ ______ sifts dry ingredients into a bowl, makes a well in the center, adds wet ingredients to the well, and mixes just enough to combine all the ingredients
muffin method
318
____ mixing can cause a loss of carbon dioxide and an over development of gluten
excessive
319
____ form in over mixed bread. The bread will also be heavy and and tough
tunnels
320
A good ____ has a round pebbled top, symmetrical shape, and no long narrow tunnels
muffin
321
____ are mixed by creaming fat with sugar, adding egg, adding dry ingredients in portions alternating with liquid
Cakes
322
____ cakes are cakes that use a large amount of fat and chemical leavening.
Shortened
323
____ cake is leavened with baking powder
layer
324
____ cake is leavened with air and steam
pound
325
____ cakes have increased fat, sugar, and egg, which helps their keeping quality
rich
326
____ cakes use only egg yolk, ____ cakes use only egg white, yellow cakes use the whole egg
yolk, white
327
____ cakes like angel food, sponge cake, and chiffon use air as their leavening agent
foam
328
The ____ structure of a cake depends on the ingredients, procedure, pan shape and size, baking temperature, and time elapsed before baking
crumb
329
The ____ sugar, the ____ time is needed for the gluten in a cake to reach the elevated coagulation temperature of the cake
more, more
330
As ____ increases, the volume of a cake increases. If too much ____ is added the gluten in the cake will break and the cake will collapse into a gummy crystalline structure.
sugar
331
Excess ____ ____ can cause an alkaline batter that leads to a yellow cake
baking soda
332
A cake with a ____ center may be the result of too much sugar, too much fat, too much baking powder, not enough mixing, too low of an oven temp, or opening the oven too early.
fallen
333
A ____ or ____ cake may have too much flour, too much egg, mixed too much, too little fat, too little sugar, too low of an oven temp, or over baking
tough, dry
334
Cake with a ____ texture may have too much baking powder, too low of an oven temp, or inadequate mixing
coarse
335
A cake with poor ____ may be due to too little baking powder or a wrong amount of sugar or fat
volume
336
____ are modified shortened cakes that are higher in fat and lower in sugar and liquid
cookies
337
____ dough is made of flour, fat, liquid, and salt
Pastry
338
Lard and oil are both ___% fat, butter and margarine are only __% fat
100, 80
339
Pastries should be baked at ____ - ____ degrees F for 10 - 15 minutes
425 - 450
340
Tenderness and flakiness in pastries come from _____ __ the fat.
cutting in
341
Meringue should be spread on ____ lemon pie filling and then baked for 4 - 5 minutes
warm
342
A ____ batter is 1 part liquid to 1 part flour
pour
343
A ____ batter is 1 part liquid to 2 parts flour
drop
344
A ____ dough is 1 part liquid to 3 parts flour
soft
345
A ____ dough is 1 part liquid to 4 parts flour
stiff
346
A ____ fat, ____ sugar batter absorbs the most fat when deep fried
high, high
347
____ _____ and ____ flours absorb less fat when deep frying than ____ flour
all purpose, bread, cake
348
____ protein flour is used to make yeast dough
High
349
____ dough method: all ingredients are mixed together
straight
350
____ dough method: combine water, yeast, some of the flour, ferment for several hours, add rest of ingredients
sponge
351
______ time for a sponge dough is shorter than a straight dough
proofing
352
The _______ _____ _____ method substitutes intense mechanical energy to a large degree for bulk fermentation
continuous bread making method
353
At _____ altitudes, the decreased pressure causes gases to expand faster, water to boil at a lower temp, and steam to form faster
high
354
____ baking powder and ___ liquid is needed to correct recipes for high altitude
less, more
355
____ cooking time is also required in high altitude baking since water boils at a ____ temperature
longer, lower
356
____ is composed of amylose and amylopectin molecules
starch
357
_____ is responsible for the gelation of starch in cooled pastes
amylose
358
_____ starches such as corn, rice, and sorghum only have amylopectin
waxy
359
____ starches are non gelling, stable to freeze and thaw, and are often used in frozen foods
waxy
360
_____ starch is the most commonly used starch
corn
361
Starches in order of thickening strength: _____, _____, ____, ____, ____, ____
Potato, corn, rice, sorghum, tapioca, wheat
362
____ flour is even less effective at thickening than ____ starch because of the higher protein content
wheat, wheat
363
____ starches are more effective thickening agents in starch pastes than their non _____ counterparts
waxy. waxy
364
____ and ____ flour have more starch and less gluten, so they thicken better
pastry, cake
365
_____ is the swelling that occurs when starch is heated in water close to the boiling point
gelatinization
366
____ dissociates the bonds of starch and allows water to move in and swell the starch granules
heat
367
____ competes with starch for water, and too much ____ can lead to a runny mixture
sugar, sugar
368
____ increases translucency and reduces viscosity, and gel strength of a starch
sugar
369
If too much ____ is used starch will not be able to gel since ___ competes for water with starch
sugar, sugar
370
____ should be added at the end when cooking a starch as it will break down the starch (ex: lemon meringue)
acid
371
________ occurs in starches with a high proportion of amylose
retrogradation
372
________ is when a starch paste has been cooled or chilled and it becomes less soluble or recrystallizes to form a solid gel.
retrogradation
373
Bread becomes stale after freezing due to _______.
retrogradation
374
______ starches are starches modified by acids or enzymes that change their viscosity and ability to gel
Modified
375
___ - gelatanized starches are used in instant puddings
pre
376
When starches are heated under ___ heat they undergo ________, the breaking of starch molecules in dextrins
dry, dextrinization
377
____ granules do not dissolve in water, rather they swell with water when heated and form a gel.
starch
378
Starches lump if they are not mixed well enough with ____ liquid, or if they are added directly to ___ liquid
cold, hot
379
To prevent lumps ____ can be mixed with fat, sugar, or cold liquid before adding to a gravy
starch
380
Heat, acid, and agitation all effect the stability of swollen _____ granules
starch
381
Rouxs should be added to liquids at ___ - ___ degrees F
170 - 180
382
When crystallizing sugar, _______ inhibitors keep crystals small and smooth
crystal
383
_____ inhibitors include acids such as cream of tartar and vinegar, fats like chocolate or milk, and proteins like milk, egg white, or gelatin
crystal
384
Basic ingredients for _____ candies include sugar, water, and corn syrup or cream of tartar
hard (crystal)
385
Rock candy is an example of a _____ crystal candy
large
386
Fudge is an example of a ____ crystal candy
small
387
_____ syrup retards crystallization, increasing viscosity and chewiness
corn
388
_______ in ice cream is the increase in volume from freezing and whipping
overrun
389
_____ in ice cream is determined by weight and should be between 70 - 80 %
overrun
390
______ is essential to beat in air and keep ice crystals small in ice cream
aggitation
391
___ in ice cream interferes with crystal formation and keeps crystals small and smooth
fat
392
Ice cream with too little ___ is grainy
fat
393
_____ is imitation ice cream and is made with vegetable oil
mellorine
394
_____ is an incomplete protein, has 4 calories per gram, and is used to stabilize many foods and puddings
gelatin
395
_____ does not have the amino acids tryptophan and is low in lysine and methionine
gelatin
396
_____ changes liquid into an elastic solid
gelatin
397
__ tbs of gelatin will gel 1 pint of liquid
1
398
_____ should be increased whenever a gel will be standing at room temp for a long time, when acid content is high, or when making a whip
gelatin
399
______ is an enzyme that breaks down protein and prevents geletanization. It can be killed at 170 - 180 degrees F
Bromelain
400
_____ is a proteolytic enzyme n papaya that will prevent geletanization
Papain
401
____ should be brewed at 185 - 203 degrees F for best flavor, at higher temperatures it becomes bitter due to the release of excess tannins
coffee
402
A _____ is a coffee machine with a single container and a basket that continually passes water over the grounds. Supposedly makes stronger, more bitter coffee
percolator
403
A _____ is a coffee machine with three different compartments that drips boiling water over the grounds and is supposedly free of bitterness
dripulator
404
Coffee is ______ through the use of methylene chloride
decaffeinated
405
Monoglycerides, diglycerides, lecithin, and disodium phosphate are all _____
emulsifiers
406
_____ is a humectant (retains moisture), sweetener, bulking agent, and limits mold
sorbitol
407
Pectin, cellulose, gelatin, gum, and agar are all ______
stabilizers/thickeners
408
Calcium silicate and mannitol are both anti-_____ agents
caking
409
_____ fix color and inhibit the growth of clostridium botulinum (ex: sausage)
nitrites
410
Proprionate and sodium benzoate are both _____ inhibitors
mold
411
Propyl gallate, BHA, BHT, ascorbic acid, and alpha tocopherol are all __________
antioxidants
412
___ _____ _____ or (MSG) is a flavor enhancer that brings out an umami flavor.
Mono Sodium Glutamate
413
______ foods are those that provide more than just basic nutritional benefits
functional
414
Grape juice and red wine both have ______ which helps reduce platlet aggregation
reversetrol
415
____ _ fatty acids in fatty fish help reduce triglyceride levels
Omega 3
416
_____ have lycopene, which may help reduce the risk of prostate cancer
tomatoes
417
____ dairy products have probiotics that help support GI health
fermented
418
______ margarins have plant sterols and stanol esters which reduce total and LDL cholesterol
fortified
419
Calcium fortified orange juice, iodized salt, and folte enriched bread are all considered _______ foods
functional
420
PKU formulas that are free of phenylalanine are considered ______ foods
medical
421
_________ are biologically active naturally occuring chemical compounds in plant foods and act as a natural defense for the plant
phytochemicals
422
Fruits, vegetables, legumes, whole grains nuts, seeds, herbs, and spices are all sources of _________
phytochemicals
423
________ could help prevent the onset of chronic diseases like heart disease and cancer
phytochemicals
424
______ may help detoxify the body of drugs, toxins, carcinogens, and mutagens
phytochemicals
425
______ may act as blocking agents, preventing carcinogens from reaching their intended target
phytochemicals
426
_______ may reduce the risk of CHD by protecting LDL cholesterol from oxidation.
phytochemicals
427
____ are phytochemicals found in cruceiferous vegetables.
Indols
428
___________ are phytochemicals found in soybeans
Isoflavones
429
Terpenese, carotenoids, lycopene, phenols, flavanoids, phytoestrogens, thiols, and lignans are all _________
phytochemicals
430
Food ____ is the additive influence of foods and constituents which, when eaten have a beneficial effect on health
synergy
