examen 2 Flashcards
(257 cards)
1
Q
what are carbohydrates
A
sugars, starches and fibers of food
2
Q
where are carbohydrates found?
A
mostly in plants (made during photosynthesis) and milk (lactose)
3
Q
types of carbohydrates?
A
monosaccharides, disaccharides and polisaccharides
4
Q
what are monosaccharides
A
hexoses (6), and pentose (5) simplest sugars
5
Q
3 main monosaccharides?
A
glucose, fructose, galactose
6
Q
2 main pentoses?
A
ribose and arabinose
7
Q
glucose characteristics?
A
- most common
- absorbed and stored
-gives color and texture (sara lee)
8
Q
fructose characteristics?
A
- sweetess
- most soluble
- found in fruits and honey
9
Q
3 main disaccharides?
A
sucrose, lactose, maltose
10
Q
how are polysaccharides divided?
A
digestible and undigestibles
11
Q
what are the digestibles polisaccharides?
A
starchs and glycogen
12
Q
what are the undigestible polisaccharides?
A
fibers
13
Q
what are the two main starches?
A
amylose and amylopectin
14
Q
main fibers
A
cellulose
hemicellulose
pectin
gums
inulin
15
Q
sweetners functions?
A
-provide sweetness
-solubility
-crystalization
-browning
-caramelization
-moisture absorption
-fermentation
-preservation
-leavening
15
Q
natural sweetners are most extracted from..?
A
- sugar canes
-sugar beets
-maple trees - corn
16
Q
how are sugar groups classified?
A
by chemical structures
16
Q
three sugar classifications?
A
- sugars
-syrup - sugar alcohos
17
Q
what are saccharides?
A
sugars
18
Q
sucrose is made of?
A
fructores and glucose
19
Q
ketchup, canned fruits and coffee creamers sugar %?
A
29%, 18% and 69%
20
Q
sucrose (table sugar) is derived from?
A
sugar canes or sugar beets
21
Q
raw sugar
A
extracted from sugar cane juice WITHOUTH any further refining
22
Q
what is the main sugar eaten in usa?
A
sucrose, 60%
23
raw sugar contaminants?
soil
insect parts
yeats
molds
waxes
lint
24
turbinado sugar
amber-colored raw sugar thats been CENTRIFUGED and PURIFIED with steam
25
white sugar
REFINED raw sugar by watching and filtering until clear then BOILED for crystalization
26
powdered sugar (icing sugar)
pulverization of white sugar, ultrafine (10x)
27
inverted sugar
HYDROLISIS of sucrose to glucose and fructose
28
fruit sugar
VERY UNIFORMED FINE granulated sucrose
ej: gelatin, puddins
29
bakers special
FINEST GRANULATED SUGAR for baking
30
sanding sugar
larged granulated sugar (SPRINKLES)
31
liquid sugar
highly purified sugar solution (canned and frozen foods)
32
brown sugar
ADDED molasses syrup to WHITE sugar
33
moscovado sugar
barbado sugar, softer fine darker brown sugar
34
lactose
(glu + gal)
least sweet disaccharide
35
how is lactose obtained?
by extracting it from whey (suero de leche)
36
what sugar CANNOT be fermented
lactose
37
maltose
(glu + glu)
flavoring and coloring agent for beer
38
BUILDING BLOCKS OF CARBS?
glucose
39
usage of glucose?
food companies
enhances crust color and texture
dry mixes
40
dextrose
glucose for hospitals
41
fructose
fruit sugar
part of HFCS (42-55%)
42
what is a bad sugar sustitued?
fructose (sticky)
43
how syrups vary?
viscosity, carbs concentration, flavor and price
44
types of syrups?
corn syrup
honey
maple syrup
HFCS
molasses
invert sugar
44
viscous liquids cotaining 75% sugars and 25% water
corn syrup
45
corn syrup functions
sweetners, tickners and humectants
46
HFCS
high glucose molecules are converted to fructose
do not produce crystals
47
Honey
sucrose hydrolisis
48
honey ratio
40% fruc
35% glu
2% sucr
49
,olasses
repeated boiling of sugar cane juicesor beets
dark and bitter
50
maple syrup
extracted from maple trees, boilked to smooth syrup
51
agave syrup
(fru +glu)
sweeter than sugar
52
invert sugar syrup
hydrolisis of sucrose to EQUAL parts of glu and fruct
53
Sugar alcohols
polyols. polyalcohol or polyhydric
54
what sugars are not carbohydrates?
sugar alcohols
55
what sugar alcohols are approved?
erythritol
isomalt
lactitol
maltitol
mannitol
polyglycitol
sorbitol
xylitol
56
sugar alcohols characteristics?
lower kcals
cooling sensation
cariostatic (doesnt ferment)
humectant
57
nonnutritive sweetners
acesulfame-k
aspartame
neotame
stevia glycoside
advantame
luo hanm guo
saccharin
sucralose
58
acelsufame-k
sweetness: 200
uses:general and gum
ADI: 15 or 25 diet cokes
59
sunette and sweetone
acelsufame-k
60
advantame
sweetness: 20,000
uses:general
ADI: 32.8 or 4,90 packs
61
Aspartame
sweetness: 200
uses:general
ADI: 72 packs or 15 diet cokes
62
NutraSweet and Equal
aspartame
63
aspartame side effects
pku (Phenylketonuria)
64
Luo Han Guo (monk fruit)
sweetness: 230-300
uses:ingredient and sweetner
ADI: /
65
Neotame
sweetness: 8,00
uses: general
ADI: 18
66
sacarina
sweetness: 200-700
uses: soft drinks, table sugar
ADI: 8 packs
67
sweet n low
sacarina
68
stevia
sweetness: 200-300
uses: sdrinks, cereals, bars
ADI: 9 packs
plantbase
69
truvia, previa, a sweetleaf
stevia
70
splenda
sweetness: 600
uses: general
ADI: 23 packs
71
main function of starch on body
provide energy
72
common starch sources
wheat, rice and corn
73
root starches
potatoes, arrowroot and cassava
74
Largest starch garnules to smallest
potato starch granules
corn
tapioca
rice
75
function of starch in food products
tickening agent
edible films
dextrose
76
starch structure
lomg chain of repeated glucose molecules (POLISACCHARIDES)
76
Linear molecules
amylose
77
highly branched molecules
amylopectin
78
which starch structure forms a gel?
amylose
79
starch gel ratio
25% amylopectin and 75% amylose
80
most starches are _% amylopectin and _% amylose
75% and 25%
81
all starches contain some ..?
amylopectin
82
wax structyures are all ..?
amylopectin
83
starches with higher level of amylose ..?
tend to gel
84
starches with higher level of amylopectin..?
are nongelling and still gummy
85
starch content in potato
21% amylose and 79% amylopectin
86
starch content in tapioca
17% amylose and 83% amylopectin
87
starch content in corn
28% amylose and 72% amylopectin
88
waxy corn starch content
0% amylose and 100% amylopectin
89
wheat starch content
28% amylose and 72% amylopectin
90
four main functions of starches
gelatinization
gel formation
retrogradation
dextrinization
91
what process makes starches increase in volume, viscocity and translucency of the granules when heated in a liquid
gelatinization
92
what determines to which degree of starch main processes will take place?
the concentration of amylose and amylopectin
93
what affects the gelatinization?
water
temperature
heating time
stirring
acid
sugar
fat
94
what conditions are needed for gelatinization?
liquid starch, humidity, heat and stirring
95
what do all starches CANNOT DO?
gel formation
96
what need to happen prior gel formation?
gelqatinization
97
what is gel formation?
fluid starch paste firms into a semi-solid paste (gel)
98
what happens to HIGH amylopectin starches?
tickens at lower temps
99
usage of high amylopctin starches?
for pie filling and sauces
100
who contains large amounts of amylose?
regular corn starch
101
how does gels with higher amylose look?
opaque
102
what is retrogradation?
formation of bonds between amylose molecules AS GEL COOLS
103
step in retrogradation when water comes out?
syneresis
104
what is dextrinization?
breakdown of starch molecules to smaller sweeter-tasting molecules in the presence of dry heat
105
intermediaries of dextrinization?
amilodextrines
erytodextrines
aprodextrines
maltodextrines
isomaltose
maltose
glucose
106
ingredients for tickened sauces?
liquid, tickening agent and seasonings/flavors
107
type of liquid ingredients for sauces?
white stock FROM CHCKEN
brown stock FROM BEEF
milk FOR BECHAMEL
clarified butter FOR HOLLANDAISE
tomato juice/puree FROM TOMATO SAUCE
108
roux function
avoids lump formation in sauce
109
roux process
cooking fat and flour before adding liquid
110
slurry
to form gel ADD STARCH TO COLD LIQUID
111
beurre manie
forms paste of butter and flour then add to liquid
112
thin sauce ratio
FAT: 1 tbsp
FLOUR: 1 tbsp
LIQUID: 1 cup
SALT: 1/4 tsp
PEPPER: dash
113
medium sauce ratio
FAT: 2 tbsp
FLOUR: 2 tbsp
LIQUID: 2 cup
SALT: 1/4 tsp
PEPPER: dash
114
thick sauce ratio
FAT: 3 tbsp
FLOUR: 3 tbsp
LIQUID: 3 cup
SALT: 1/4 tsp
PEPPER: dash
115
very thick sauce ratio
FAT: 4 tbsp
FLOUR: 4 tbsp
LIQUID: 4 cup
SALT: 1/4 tsp
PEPPER: dash
116
thin sauce example
pumking soup
117
medium sauce example
nacho cheese
118
thick sauce example
for sufle
119
very thick sauce example
for croquetas
120
storage for dry starches
airtight container in cool dry place
121
storage for sauce with eggs/dairy products
heat thoroughy
122
storage for tickened sauces
refrigerator
123
cereals lacks what aminoacid
lysine
124
pasta lacks what aminoacid
metionin
125
caryopsis / grain structrure
husk (outer core)
bran
endosperm
germ
126
bran
FIBER, minerals, aleurone layer
127
endosperm
contains all of the grains STARCH
128
germ
grans/a=embryos FAT, B vitamins, E vitamin
129
what spoilks a grain?
the germ (FAT)
130
additives in grain product??
fat-soluble vitamins
b-vitamins and c-vitamins (sprayed after heating process)
BHA
BHT
131
Uses of cereal grains
Flour
Pasta
Breakfast cereal
alcoholic beverages
Animal feed
132
Types of grain structures
Extruded (cheerios)
Flaked (frosted flakes)
Granulated
Puffed (rice krispies)
Rolled
Shredded
133
a cup of cooked cereal, grain or pasta contains
160kcal, 30g carbs, 6 grams of protein, trace of fat and some vitamins and fibers
134
PRIMARY importance in world
1. corn
2. rice
3. wheat
4. barley (cebada)
5. sorghum (sorgo)
6. millet (mujo)
7. oats
8. rye (centeno)
135
whole grains
- whole wheat
- bulgur (cracked wheat)
- oatmeal
- whole cornmeal
- brown rice
- amaranth, buckwheat, millet, quinoa, sorghum, triticale
136
refined grains
- white flour
- degermed cornmeal
- white bread
- white rice
137
wheat is enriched with..?
thiamin (B1)
riboflavin (B2)
niacin (B3)
follic acid
iron
138
rice is enriched with..?
thiamin (B1)
niacin (B3)
follic acid
iron
139
Cereals WITH gluten
wheat
oats
triticale
barley (cebada
rye (centeno)
140
wheat is classified by..?
color, species, texture, growing season
141
what are the 3 main species of wheat in the world?
common, club, durum
142
Forms of wheat?
wheat berries
rolled wheat
cracked wheat
bulgur
farina / cream wheat
wheat germ
wheat bran
143
forms of barley
hulled
pot
pearled
flaked
barley grits
malt
144
oats forms
steel cut-oats
groatss (without husk)
rolled oats (QUICK and INSTANT)
oat bran (fiber)
145
rye forms
second grain used for bread making
146
rye characteristics
contains less protein than wheat, DENSED AND BROWNISH
147
triticale is the combination of..?
hybrid, wheat and rye
148
what is triticale used for?
in kcal deficient populations, because of its dense caloric content and essential aminoacid (lysin)
149
common limiting aminoacids in grains?
lysin
150
which grain produce "sticky dough"
tritucale
151
what are the gluten free grains?
- amaranth
- buckwheat (not wheat)
- corn
- millet
- rice
- sorghum
- teff
- chia SEED
- quinoa "FRUIT"
152
grain that can be popped like popcorn
grain that can be popped like popcornamaranth
153
is amaranth high protein or low protein?
high protein
154
which gluten free grains are not TRUE grains?
buckwheat, quinoa and chia seeds
155
what grain has a nut- like flavor?
buckwheat
156
what gluten free grain is used for pancakes and crepes?
buckwheat
157
absorbs water, expand and become gel like
chia seeds
158
what gf cereal provides weight loss and blood glucose control?
chia seeds
159
corn classification
dent corn
flint corn
popcorn
sweet corn
flour corn
pod corn
160
grown corn usage in usa
corn on the cob
kernel corn
hominy grits
cornmeal
cornstarch
corn syrup
corn oil
161
one of the worlds first cultivated grains?
millet (mijo)
162
pseudo cereal?
quinoa
163
what grain is higher in aminoacid than wheat?
quinoa
164
where is the 94% of rice produced?
in asia
165
how is rice clasified?
- mode of cultivation
- grain length
- texture
166
enriched rice types
superficial and parboiled (converted)
167
forms of rice?
- white
- instant
- black (purple / forbidden)
- red
- wild rice ( seeds with rice)
-converted
- brown
- glutinous
- specialty (Jasmin, etc)
- rice bran (fiber)
168
sorghumereal grain of major importance in africa and asia?
sorghum
169
how is sorghum consumed?
porridge, alcoholic beverages, livestock feed
170
grain smaller than millet or quinoa?
teff
171
high protein grains?
teff
amaranth
triticale
172
what prevents grain eating?
hard outer covering (HUSK / CHAFF)
173
what is the pro of cooking cereal grains?
- gelatinizes starch
- improves flavor
- softens texture
174
what determines the doneness of cereal grains when cooked in moist heat?
the absorption method
175
whats the standing time of cereal grains?
10 - 15 minutes
176
Pilaf method
suaté in oil and aromatics
177
bake method
prepare in casserole and baked in sufficient liquid for 20-30 minutes
178
types of grain storage?
dry
refrigerated
frozen
179
what garins needs to be stored in refrigerator?
whole or cooked grains in airtight container
180
what grains can be stored in fridge?
cooked grains onlyw
181
why can only cooked grains can be stored in fridge?
because grain can break when defrost
182
Factors Influencing Grain Cooking
* presence of the bran or hull
* pH of water
* tenderness
* amount of water
* heat intensity
* cooking time
183
from what is pasta made of?
semolina
184
what is semolina?
flour derived from durum wheat
185
what makes the durum wheat ideal for pressure of mechanical kneading and manipulation?
protein content
186
types of pasta?
noodles
asian noodles
whole wheat
high protein
fresh coscous
187
preparation of pasta
moist heat, al dente 4 quarts of water per pound
188
how much oz of short pasta?
2 oz or over 1/2 cup
189
how much oz of long pasta?
2 oz or bunch that is 1/2 meter long
190
how long can cooked pasta be in fridge?
2 to 3 days, reheat in boiling water for 30 sec
191
what is flour
fine powder made by grinding endosperm of cereal grain
192
most common flour?
wheat
193
what cereals can provide flour?
oats, rye, barley, rice, corn and others
194
flour cam be made from nonceral sources like..?
soybeans, potatoes, cattails, taro, arrowroot, nuts and veggies/fruits
195
dry ingredients?
flour
leavening agents
sugars
salt/flavoring
196
liquid ingredients?
water
milk
fat
eggs
197
biological yeats..?
yeats produces carbon dioxide gas through fermentation, cause bread to rise
198
chemical fermentation?
(quick bread) leavened with air, steam, or carbon dioxide from baking powder/soda
199
what contributes to crumb?
starch
200
what can happen to stach when baked?
can be broken down to dextrin, malt and glucose
201
what is gluten?
protein that contributes to firmness of flour mixtures (sugar and fat tenderizing)
202
what makes the baked products rise?
protein content
203
what grain forms or has the highest gluten concentration?
gluten
204
how is gluten formed?
by the combination of gliadin and glutenin
205
gliadin characteristic?
elastic
206
glutenin characteristic?
elastic
207
purpose of gluten?
gases are trapped
gases rise
baked product sets
tender textures
separation from flour
208
how is gluten formed?
hydration and then kneading (amasado)
209
what is considered gluten free?
less than 20 ppm
210
if it is gluten free it cannot contain?
wheat, rye and barley
211
type of wheat flour?
whole-wheat
graham flour
bread flour
white flour
212
types of white flour?
semolina
durum
all-purpose
pastry
cake
213
gluten free flours
tuber-base = potato flour
legume-based= garbanzo bean and soy flour
nut-based= almond meal flour and coconut flour
214
types of leavening agents?
physical, biological and chemicals
215
what are physical leaveners?
air and steam
216
what are biological leaveners?
yeast ande bacteria
217
what are chemical leaveners?
baking powder, bicarbonate and baking soda
218
types of physical agents?
mixing
creaming
sifting
whipped egg whites
219
what does the yeast produce?
co2, ethanol or ethyl alcohol
220
baking soda is a leavening agents by?
chemically yeilds co2 in the pressence of moisture and an acid
221
how much baking soda is required for 1 cup of flour?
1/4 teaspoon
222
baking powder is?
baking soda WITH ADDED ACID
223
types of baking powder?
fast acting (single-acting)
slow acting (double-acting)
224
what happens when there is too much leavening?
baked product falls
low volume
coarse texture
225
what happens when there is too litt;e leavening?
COMPACT heavy baked product
226
what happens when there is too much flour?
tunnels, drier, tougher crumb
227
what happens when there is too litt;e flour?
coarse texture, weak structure
228
how sugar influence on baked products?
volume, moistness, tenderness, color, apperance, caloric content
229
what happens when it has too much sugar?
may fall
lower volume
coarse grain
gummy tecture
excessive brown crust
230
what happens when there is too little sugar?
dryness
reduced browning
lower volume
less tenderness
231
importance of salt in baking?
produces firm dough
improves volume, texture, evennes of cell structure
prolonges shelf life
cntrol yeat grow
232
what happens when there is little liquid?
dry baked
low volume
stales quickly
233
what happens when their is too much liquid?
very moist
low volume
234
whaat can interfer with gluten development?
fat
235
what helps create a more tender crumb?
fat
236
what lubricated the dough?
fat
237
what delays stalimg (rancio / duro)
fat
238
what happens when there is too much fat?
decreases volume, batter too fluid and weak
239
what happens when there is too little of fat?
baatter is resistant to expansion during leavening, tougher crumb
240
what does the egg contribut in baking?
leavening (air)
color
glavor
nutrient content
241
too much egg in baking?
rubbery tough
242
to liyyle egg in baking?
insufficieny volume, inferioir structure, color, flavor and nutrient content `
243
what is a dough?
flour mixture dry enough to be handled and kneaded
244
what a a batter>
flour micture that contains more water than a dough and poueable and/or sticky
245
stiff / firm doughs?
pasta
pastry
pie dough
some cookies
246
soft doughs?
biscuits
rolls
scones
yeast diugh
247
drop batter?
cream puffs
muffins
quick bread
coffee cakes
248
pour batter?
pancakes
popvers
shortened cakes
waffles
249
250
cut fats?
dry ingredients then chop fat in dry ingredients and ad cold liquid
251
conventional technique
fat to sugar, add eggs, filter (cernir) dry ingredienys and add liquid / dry ingredients simutaneously
252
Baked product rises until heat
– Melts the fat
– Gelatinizes the starches
– Coagulates the flour, eggs, and milk
– Browns outer surface
253
molletes / muffins technique
cernir dry ingredients
combine liquid ingredients
mix ingredients til moist mix
