EXAM 1 Flashcards
1
Q
Discriminate between/among samples
A
discrimination/ difference testing
2
Q
trained tester that describes and discriminates between samples
A
analytical tests
3
Q
general public tests sample in order to identify its acceptability and the personal preference of the public
A
affective tests (hedonic)
4
Q
Flavor profile and texture profile are example of _______ characteristics of food.
A
descriptive
5
Q
_________ scales (pleasure) test for liking
A
hedonic
6
Q
In ________ testing people select preferred product between several products and rank them.
A
preference
7
Q
- Name the parts of the tongue where taste buds can be found.
- Which has the most taste buds
- Where in particular are taste buds?
A
- Circumvallate, Foliate, Fungiform
- Circumvallate, Fungiform
- cyrpts of certain papilla
8
Q
The average person has _________ taste buds.
A
10,000
9
Q
At age____ atrophy of taste buds may begin. At age ____ taste buds decline along with sense of smell.
A
- 45
2. 60
10
Q
Taste requires that the substance be ______ in a _____ and make contact with _____.
A
- dissolved
- fluid
- microvilli
11
Q
Name the 5 chemical tastes
A
- Sweet
- Bitter
- Salty
- Sour
- Umami
12
Q
Sweet flavors are caused by ______ ____.
A
(OH-) Hydroxyl groups
13
Q
Bitter flavors are caused by _______, _______ _______, and ________.
A
- caffeine
- aromatic compounds
- theobromine
14
Q
Salty flavors are caused by _____ of _____.
A
ions of salts
15
Q
Sour flavors are caused by _____.
A
acids (H+)
16
Q
The umami flavor is caused by _____ _____.
A
amino acids
17
Q
Sweet flavors primarily come from organic compounds such as ______, certain _____ _____ such as glycine and alanine, sugar ______, and _________.
A
- sugars
- amino acids
- alcohols
- aldehydes
18
Q
What are the 4 factors that affect sweetness?
A
- size of molecule
- electronegative groups
- hydrophobic groups
- hydrogen bonding protons
19
Q
Is lactose or sucrose sweeter and why?
A
Sucrose is sweeter because it has more OH- groups
20
Q
Sourness depends on acidity. Acidity depends on ____ concentration, and molecule ____, ____ and _____.
A
- H+ concentration
2. molecule weight, size and polarity
21
Q
Hydrogen ions enter cell through ______ ion channels.
A
sodium
22
Q
Salty flavors depends on ions! Cations _______ saltiness and Anions ____ saltiness.
A
- increase
2. modify
23
Q
NaCl has ______ modifying saltiness affect. KCl has a _____ as well as salty impact.
A
- little
2. bitter
24
Q
Some salts are soapy, which depends on ______.
A
anion
25
What is the most bitter source? And which bitter taste is added to poisons?
1. Denatonium
| 2. Benzoate
26
_______ such as caffeine, quanine, theobromine, and nicotine cause bitter flavors.
Alkaloids
27
Other sources of bitterness include ______ (hops), ______,_______ (wine, tea), _________ of phenolic compounds such as naringin in grape fruit and sesquierpenes in dandelions.
1. humulone
2. polyphenols, flavinoids
3. glycosides
28
Umami enhances ______ such as ______(seaweed, mushrooms, fish, potatoes) and _____ such as MSG, IMP, and GMP.
1. nucleotide
2. glumates
3. salts
29
Concentration of a taste compound at a barely detectable level
threshold level
30
Taste compounds are below threshold levels but it influences other taste perceptions
subthreshold level
31
Salt _______ sweetness.
increases
32
Acid ______ saltiness.
increase
33
sugar ______ saltiness and _____.
reduces
34
Puckery feeling in the mouth
astringency
35
Astringency is caused by ______ and ______.
polyphenols and tannins
36
_______ receptors allow us to smell. There are _____ of them.
1. Olfactory epithelium
| 2. 10 million
37
Olfactory receptors are sensitive to molecule ____, _____ and ______ ______.
shape, size, and chemical structure
38
Odor is dependent on molecule _____. Which includes ______ and molecule _____.
1. volatility
2. temperature
3. size
39
Textural qualities o a food perceived in the mouth.
Mouthfeel
40
Name the four types of carbohydrates
1. Monosaccharides
2. Disaccharides
3. Oligosaccharides (3-10 saccharides)
4. Polysaccharides (more than 10)
41
Undigestible fibers such as raffinose and stachyose
oligosaccharides
42
Give 2 examples of 2 polysaccharides that are digestible.
starch, dextrins, glycogen
43
Give examples of an undigestible polysaccharide
cellulose, hemicellulose, pectin, gums
44
storage form of CHO in plants
starches
45
In food sources of starch it is75% _________ and 25% ______.
1. amylopectin
| 2. amylose
46
partially broken down starch molecules
dextrins
47
Hexoses
glucose, fructose, galactose
48
Pentoses
ribose, arabinose
49
diasaccharides
sucrose, lactose, maltose
50
Name the components of sucrose, lactose, and maltose,.
Sucrose: glucose, fructose
Lactose: glucose, galactose
Maltose: glucose, gluecose
51
Benefits of CHO in foods products and cooking: ____ taste, ease of _______, contribution to ________, ______ characteristics and high temps, contribution to ______ in baked goods.
1. sweet
2. solubility
3. mouthfeel
4. browning
5. volume
52
Name the 3 primary elements and secondary element in fat.
1. oxygen, carbon, hydrogen
| 2. phosphorus
53
Name the three major groups of fat
1. Trigylcerides (95% of fat in food)
2. Cholesterol (starter for Vit D & sex steroids)
3. Phospholipids (emulisfier in yolk of egg)
54
- no double bonds
- solid at room temp
- coconut oil
- cheese
saturated fats
55
- liquid at room temp
- one double bond
- olive oil
- peanut oil
- canola oil
monosaturated fats
56
- liquid at room temp
- two plus double bonds
- veg oil
- fish oils
- omega-3 and Omega 6 FA
polyunsaturated fats
57
Fat in food preparation:
_________ in baked foods, promotes ________, major components of salad dressings, frying foods, contribute to flavor and leavening.
1. tenderizing
| 2. promotes moistness
58
Name the five elements in proteins.
Oxygen, carbon, nitrogen, hydrogen, sulfur
59
Name the 9 essential amino acids.
- leucine
- tryptophan
- threonine
- hisidine
- isoleucin
- lysine
- phenylalanine
- valine
- methionine
60
Protein quality is judged on its _______ and _____ _____ profile.
digestibility and amino acid profile
61
Meat, eggs, milk, fish, poultry have ______ digestibility. Low quality proteins such as legumes, nuts, grains, vegetables have ___-____ digestibility.
1. 97%
| 2. 65-80%
62
Protein in food preparation:
| _______ water, forming ____, thickening, producing _____, buffering, and browning.
1. binding water
2. gels
3. foams
63
Water held inside cells.
free water
64
Water that is a part of molecule structure
bound water
65
Polar molecules are ______philic. Non-polar molecules are _____philic.
1. hydrophilic
| 2. lipophilic
66
Water is a polar molecule: a _______.
dipole
67
At 4 degrees C water becomes ______. At 0 degrees C H20 forms a lattice work of molecules in their terahedron formation. When frozen, is expands ___%. Ice is a _____ energy form of water.
1. denser
2. 9%
3. lower
68
______ is released when water is transformed into a solid. Sugar and salt _______ the freezing point of water.
1. heat
| 2. lower
69
Heat of phase transition is _____ for liquid to gas than solid to liquid.
higher
70
Boiling point ________1degree C for every 960 ft. As the elevation increases the cooking time _______.
1. decreases
| 2. increases
71
Dissolved solids ______ vapor pressure, increasing the boiling point.
reduce
72
Water is necessary for _____ solution and _____.
1. ionic
| 2. taste
73
Acids: donate protons in solution creating a ____ taste.
sour
74
Bases: accept protons and usually have OH-GROUP IN SEARCH OF PROTON. tHIS CREATES A _____ OR SOAPY TASTE.
bitter
75
aw is the range favorable to _________.
microorganisms
76
Dried foods at moisture levels of ___% or less are not susceptible to microbiological spoilage.
12%
77
Name the three ways to alter the aw of food
1. drying
2. freezing
3. addition of salt/sugar
78
energy transferred to food through physical movements
mechanical energy
79
Mechanical energy ______ proteins.
denatures
80
heat generated from a fuel source is transferred to the food.
heat energy
81
What are the most common heat energy sources for cooking?
electric and gas
82
What are the three methods of heat energy transfer when cooking?
conduction, convection, radiation
83
transfer of thermal energy from one molecule to another
conduction
84
Things to consider when buying a pan
affordability, durability, material (heat transfer, reactivity), maintenance.
85
Aluminum and stainless pans are good for ________ _______.
heating water
86
Heavy bottom pans that distribute heat evenly such as cast-iron or all-clad aluminum are good for ______ and ________.
frying and sauteing
87
cast-iron and copper are good for ______ and stews
braising
88
heating and movement of currents or hot air or liquid
convection
89
Direct transmission of heat energy from its source to the surface of the food
radiation
90
A solution is a solute that is _______ dispersed in a _______.
1. equally
| 2. dispersed
91
________ are ions, molecules or particles of one substance distributed evenly through out another substance.
dispersions
92
Solutes affect the _______ of ______ change of water by physically disrupting the connection between h20 molecules and their tetrahedral shape.
temperature of phase change
93
Because ions dissociate salts have ___ times the effect of sugars.
2 times
94
Saturation of a solute in a solution depends on ________.
temperature
95
T or F
| Saturation point is lower in hot tea
False
96
Solid surrounded by liq
sol
97
liq surround by solid
gel
98
liq surrounded by liq
emulsion
99
gas surrounded by liq
foam
100
Name the 2 phases of colloidal dispersions
dispersed and continuous
101
discontinuous, medium-sized molecules, can be solid, gas or liquid
dispersed phase
102
the medium (liq or solid) surrounding all parts of the dispersed phase.
continuous phase
103
_____ and ____ can move between states depending on temperature.
gels and sols
104
What are the 3 types of colloidal (sol)l dispersions that are common in cooking?
broths, sauces, and dressings
105
beef base w/ tomato and vegetable flavoring
espangnole or brown
106
stock-based white sauce made from chicken, veal or fish; thickening w/ starch
veloute
107
milk thickened w/ a loux of butter and starch
bechamel
108
rich in butter, egg-thickened
hollandaise
109
_______,____<_____ do not have to be cooked, merely mixed well with a small amount of cool liquid, then added.
arrowroot, cornstarch, potato salad
110
______ is the dispersion of 2 liquids that typically do not mix.
emulsion
111
The stability of emulsions are based by ______ of the continuous phase, ________ of the emulsifying agent, ____ of droplets, ratio of ______ phase to ______. phase.
1. viscosity
2. concentration
3. size
4. dispersed/ continuous
112
What are the 2 types of emulsions?
permanent and temporary (low amount o emulsifiers)
113
Idenify the 2 types of foams
gas in a liq (whipped cream)
| gas in solid (marshmellow)
114
_______ is required to make foam. _____ is important in making of foam and rtequires addition of sugar, acid or heat.
1. energy
| 2. stability
115
Animal source of CHO?
dairy (lactose)
116
What are the nutritional functions of carbohydrates?
1. Glycolysis-->ATP-->Energy
2. Energy source for brain
3. Preserve protein components in body
117
Sugar offers a range of sweetness and participates in ___-______ _____ during cooking.
non-enzmatic browning
118
melting and browning of sugars at high heat more than 100 degree C
carmelization
119
Browning reaction occurs when sugar and protein are heated or stored over a period of time.
Maillard Rxn
120
seeds lack what 2 amino acids?
lysine and isoleucine
121
What amino acid does corn lack?
tryptophan
122
multi-functional layers removed from white flour (14%)
bran
123
source of white flour; has starch granules (complex carb, 83% of kernel)
endosperm
124
contains embryo. 2.5%
germ
125
fiber (53%), all lignin, phytochemicals, most B-vitamins, most minerals, CHO and proteins, cellulose
bran
126
starch(83%), protein(13%) as gluten, fat (1.5%), B-vitamins and minerals
endosperm
127
incomplete protein, oil(11%), Vitamin E, wide variety of B-vitamins and minerals
germ
128
Milling removes bran, germ, most oil (leaves 1%), and fiber, ___-___% of vitamins and minerals.
50-85%
129
Addition of nutrients lost during milling back to grains
enrichment
130
What foods are required to be enriched?
rice, pasta, flour, cereal
131
In 1996, folic acid was required to be added to grains to prevent _____ ____. Niacin was added to prevent _______.
1. neural tube defects
| 2. pellegra
132
Name the five nutrients added back to grain after milling process
1. Niacin
2. Riboflavin
3. Folic Acid
4. Thiamin
5. Iron
133
Name the 3 types of wheat
1. common
2. club
3. durum
134
Hard wheat is grown in the ______. Creates a ____ protein flour. ______ and ____ can be made from it.
1. winter
2. high
3. bread and pasta
135
Soft wheat is grown in the ____. Creates a _____ protein flower. It is made to make _____, ____, ____, and _____.
1. summer
2. lower
3. cakes, pastries, cookies, crackers
136
parboiled wheat berries, dried then crushed
bulgar wheat
137
____ wheat that is whole grain and cut into smaller pieces and added to breads.
_____ is wheat middlings (chunks of endosperm)
1. cracked
| 2. farina
138
Pasta is made from _____ flour that is derived from a ____ protein wheat called durum.
1. semolina
| 2. high
139
Any dried pasta made from flour and water
macaroni
140
contain at least 5.5 percent egg solids in addition to the flour and water
eff pastas
141
pasta pressed into shapes
fanciful
142
short (__mm) and medium (___mm) grain rice have small, round kernels that become ____ when cooked.
1. 5mm
2. 5-9mm
3. sticky
143
long grain rice (___mm) has long slender grains. It stays separated and _____ when properly cooked.
1. 10mm
| 2. fluffy
144
The length of the grain determines its stickiness. The smaller it is the less ____ it has.
amylopectin
145
Has been milled and polished to remove the husk, bran, and germ
white rice
146
bran layer remains, contains more fiber, longer cooking time, results in tougher texture.
brown rice
147
Pre-cooked rice, dried, milled or polished
parboiled or converted
148
Rice and cooked and dehydrated
instant
149
Long grain cooking time
15-20 min
150
_______ or sweet rice is sweeter, stickier, and more translucent. Is easily molded and used for special dishes and desserts.
Glutinous
