Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

FCS 113 > Final > Flashcards

Final Flashcards

1
Q

Denaturation

A

o The irreversible process in which the structure of a protein is distributed, resulted in partial or complete loss of function

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Gelatinization

A

o The increase in volume viscosity, and translucency of starch granules when they are heated in a liquid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Caramelization

A

o A process in which dry sugar, or sugar solution with most of its water evaporated, is heated until it melts into a clear, viscous liquid and, as heating continues, turns into a smooth brown mixture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Al dente

A

o Meaning “to the tooth” in Italian, it refers to pasta that is tender, yet firm enough to offer some resistance to the teeth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Organic

A

o Avoid the use of man-made fertilizers and pesticides for food production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Hydroponic

A

the process of growing plants in sand, gravel, or liquid, with added nutrients but without soil.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Emulsification

A

a binder/ stabilizer of mixtures to keep the ingredients from separating

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Lecithin

A

o Any group of phospholipids, occurring in animal, plant tissues, and egg yolk
o Yellowish brownish fatty substance, hydrophilic and lipophilic (attract water and fat)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Homogenization

A

o A mechanical process that breaks up the fat globules in mil into much smaller globes that do not clump together and are permanently dispersed in a very fine emulsion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Candling

A

o A method of determining egg quality based on observing eggs held against the light

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Pasteurization

A

o A food preservation process that heats liquids to 161˚F for 15 seconds in order to kill bacteria yeasts and molds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Fractionation

A

o Quantity of mixture is divided during a phase transition into smaller quantities

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Marbling

A

o Fat deposited in the muscle that can be seen as little white streaks or drops

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Collagen

A

o A pearly white, tough, and fibrous protein that provides supports to muscle and prevents it from over stretching. It is the primary protein in connective tissue, softens with heat and slow moist cooking converts to gelatin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Elastin

A

Connective tissue that does not melt even with prolonged heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

The Four major pigments in fruits and veggies

A

Carotenoids
Chlorophyll
Flavonoids
Betalains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Carotenoids

A

Carotene (yellow orange)
Lyopene (red oragne)
Xanthophyll (yellow)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Chlorophyll

A

A - blue green

B - green

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Flavonoids

A

Anthocyanin (red purple)

Anthoxanthin (cream white)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Betalains

A

purple red / yellow

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Ways to prevent oxidative enzymatic browning in fruits

A
  • Add acid
  • Blanching
  • Low pH
  • Cold Temperatures
  • Coating with sugar or water
  • Using antioxidants like ascorbic acid and sulfur solutions
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

yolk

A

30% of eggs weight

nourishes chick

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

air cell

A

between the shell membranes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

albumen

A

egg white
58% of eggs weight
water and protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Shell
12% of eggs weight composed of calcium carbonate cuticle and bloom
26
Chalaza
ropy twisted stands of albumen | anchor to took center of thick egg white
27
Vitelline Membrane
membrane that surrounds yolk | attached to chalza
28
Bloom or Cuticle
waxy coating on eggshell | protects against bacteria and moisture loss
29
What causes a green ring to form around yolk?
Iron and sulfur react in overcooked eggs (minerals)
30
Egg sizes & weight (small, medium, etc.)
``` Pee- Wee: 15oz Small: 18oz Medium: 21oz Large: 24 oz X Large: 27oz Jumbo: 30 oz ```
31
High-quality eggs vs. low-quality, or older eggs – characteristics (low quality eggs exhibit similar characteristics as older eggs)
(candeling) Fresh: tall and firm albumen Old: Spread out and runny albumen
32
Major proteins in milk & characteristics
Caseins: 80% solid. have lots of amino acids to help with growth and development - used for emulsifying and stabilizing Whey Protein: 20% liquid after casein is separated - used for gelling. lactalbumin + lactoglobin
33
Ways that milk can be coagulated
Heat, Acid, Bacteria, Enzymes, Polyphenolic compounds in fruits/ veggies, salts
34
milk allergy
: True food allergy caused by an allergic reaction to the protein in milk
35
Lactose Intolerance
Caused by not having enough of the enzyme lactose which is needed to break down lacose the sugar in milk and dairy
36
Ap
as purchased
37
EP
edible portion
38
Waste %
inedible parts
39
Bran
is the hard outer covering of wheat kernel, high in fiber and nutrients
40
Germ
: is the nutrient rich embryo that will sprout and grown into a new wheat plant
41
Endosperm
is the biggest part 83%, the “insides” of the kernel – mostly starch
42
White flour
made from the endosperm only = not a whole grain
43
Whole wheat flour
combines all 3 parts of the wheat berry = whole grain
44
Baking Soda
3-4x stronger than powder, leavened, pure sodium bicarbonate, reacts with an acid the resulting chemical reaction produces bubbles of CO2 that expand under oven temp
45
Baking Powder
Contains sodium bicarbonate, mixture of baking soda, cream of tartar, and sometimes cornstarch, leavened, single or double acting, activated by moisture or gas
46
White Sauce steps
1. Melt fat over medium heat, whisk in flour and seasonings until smooth, whisk in milk, boil, and cook/ stir until thickened
47
kneading
to form gluten
48
proofing
Refers to the final rise dough undergoes takes place after being shaped into a loaf
49
punching
: Removes some of the gas bubbles formed by the yeast during rising and produces a finer grain. It also redistributed the yeast cells, sugar, and moisture so they can ferment and raise the dough during the proofing stage
50
Why is temperature very important when making yeast bread?
Since yeast is a living organism, accurate liquid temperature is of utmost importance as is directly influences the yeast activity
51
Gluten– how gluten strands are strengthened
Gluten: gives elasticity to dough, helping rise and keep shape Tough/ strong = more flour and moisture are stirred/ handled
52
moist heat
a method of cooking in which heat is transferred by water, any water based liquid, or steam - braising, stewing, poaching, microwaving
53
dry heat
: A method of cooking in which heat is transferred by air, radiation, fat, or metal: - roasting, baking, broiling, grilling, frying, sautéing, pan-frying, stir frying
54
Where the most tender, least tender cuts are generally located on a steer
Cuts based on steer bones. Most tender = cute between 12th and 13th rub that exposes the muscle based on color, grain, surface, texture, and fat distribution Most Tender: On back, Rib, Short Loin, Sirloin Least Tender: Flank, Short Plate, Brisket, Foreshank
55
USDA grades of beef in the marketplace
1. Prime 2. Choice 3. Select
56
Variety meats
meat consisting of the entrails and internal organs of an animal
57
Processed Meats
Been preserved by curing, salting, smoking, drying, or canning
58
Tips for making flaky pie crusts (dos & don’ts)
``` Keep fat cold Use fresh flower Don’t cook in humid or warm room Cold countertop prefer stainless steel Do not handle dough too much ```
59
Types of leavening used- quick breads & yeast breads, examples, how each creates volume, what is produced by fermentation?
Air, steam, and CO2 are all used to leaven, air pockets are essential in good leavening Baking powders and bakins soda by the reaction with an acid also works Quick Breads: leavened primarily by chemical agents, steam or air
60
Inspection & Grading – in general, what are differences? Mandatory? Voluntary? Department responsible for meats, eggs, milk?
``` Voluntary grading (USDA), by bacterial count, A products pasteurized Mandatory grading (Public Health Service), interstate commerce ```
61
Poultry – why is there dark and white meat?
White vs. Dark meat = amount of myoglobin
62
Differences between quick breads and yeast breads?
Quick breads use baking soda/ powder. Yeast breads use yeast and eggs
63
Sarcolemma
The outer cover of muscle fiber
64
Most abundant connective tissue
collagen
65
Myoglobin
color of muscle tissue
66
hemoglobin
color of blood

FCS 113 (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions