FINAL Flashcards
(298 cards)
1
Q
The crispiness of a potato chip from a newly-opened bag is an example of _
A
mouthfeel
2
Q
Adding a little sugar will _
A
decrease bitter, sour and salt flavours
3
Q
Flavor = _ + _
A
aroma + taste
4
Q
What is anosmia
A
The lack of ability to smell
5
Q
What does sound of food suggest?
A
The degree of freshness ad crispiness
6
Q
What can be deceiving?
A
Senses
7
Q
What would enriching the color of milk make us perceive?
A
- higher fat
- smoother texture
- more flavour
8
Q
What are analytical tests used for?
A
to detect differences, in smaller groups
9
Q
What are affective (acceptance or preference) tests used for?
A
to detect individual preferences, larger groups
10
Q
What is the difference between sensory/subjective and objective tests?
A
Sensory : analytical or affective
Objective : physical or chemical
11
Q
Difference tests are what kind of tests?
A
Analytical tests > Discriminative
12
Q
What are sensitivity tests for?
A
Detect flavour: threshold and dilution
13
Q
What are the types of difference tests?
A
Triangle Duo-trio Paired comparison Ranking Ordinal
14
Q
Which difference test has the lowest chance probability?
A
Triangle
15
Q
What is a hedonic test?
A
Related to pleasure
16
Q
What coagulates proteins?
A
Heat, acid, agitation
17
Q
Which of the Maillard/caramelization reaction occurs at the highest temperature?
A
caramelization
18
Q
What are 5 effects of heat on food?
A
- coagulation
- gelatinization
- caramelization
- maillard reaction
- water evaporation
19
Q
Between a tomato, watermelon and an orange which has the highest water content
A
tomato
20
Q
Between peanut butter, bread, butter, which has the lowest water content
A
peanut butter
21
Q
What are the 2 methods of heating food?
A
Dry heat
Moist heat
22
Q
Broiling, grilling, roasting, baking, sautéing, pan-frying, deep-fat frying are __ methods
A
Dry heat
23
Q
Poaching, simmering, boiling, steaming, sous-vide (under vacuum) are __ methods
A
Moist heat
24
Q
Microwaves are non-ionising or ionising waves?
A
non-ionising
25
Microwaves are : _, _, _
absorbed, transfered, reflected
26
In a microwave oven, the transfer of heat is via __ radiation
electromagnetic
27
What is the vacuum electron tube that converts household electricity into microwaves
magnetron
28
Which watts are of general use?
| Of commercial use?
General: 500-750 watts
Commercial: 1000-1300 watts
29
How to microwaves work?
Dielectric heating = high frequency, alternating electromagnetic field heats a dielectric material
30
Can plastic go in the microwave?
Yes : needs to be heat-tempered
31
What can't go in the microwave?
- metal
- aluminum foil
- recycled paper/brown bag
32
What is the rule when heating several containers?
keep the middle empty : space them apart
33
Which items are best cooked with a conventional method?
Hashbrowns
34
Which pathogen is not killed when cooking meat?
Trichinella Spiralis
35
Cooking meat in the microwave is best for which cuts?
Tender cuts
36
What is ideal to cook in microwave oven?
Fish
37
Can you make bread in the oven?
NO dry heat for dextrinization, Maillard rx, caramelisation
38
Microwave is or is not recommended for home canning?
is NOT
39
What can destroy pathogens or bacteria in microwave:
- even intense temp for a long time
40
What is the minimal recommendation of F&V?
5 (best is 10)
41
Which decrease the risk of cardiovascular disease?
Apples, pear, citrus fruit, green leafy veg, cruciferous, salads
42
Which decrease risk of cancer?
Cruciferous, green-yellow veg
43
What are the plastids (storage organelle) in a plant cell?
- leucoplast
- chloroplast
- chromoplast
44
Which plant fibres are found on the outer portion of skin?
cellulose and hemi-cellulose
45
What are 4 plant fibres
- cellulose
- hemicellulose and pectic substances
- lignin
- gums
46
Which plant fibre causes cloudiness in juice?
Pectic substances
47
What are the 3 types of pectic substances?
- protopectin
- pectin/pectinic acid
- pectic acid
48
Which pectic substance is used in industry?
Pectin (pectinic acid)
49
What are the 8 parts of plants we can eat?
- flower
- seed
- stem/shoot
- root
- tuber
- bulb
- fruit
- leaves
50
Sweet potato is part of __
| Potato is part of __
- roots
| - tuber
51
Broccoli is part of __
| Kale is part of __
- flower
| - leaves
52
Example of a bulb
garlic, onion, leek
53
Example of a root
carrot, radish, sweet potato
54
Example of a stem
asparagus, celery, fennel
55
Lentils and peas are part of __
seeds
56
Difference between tuber an root
Root: 1 plant for 1 veg
Tuber: not just 1 per plant, many different tubers per plant
57
Legumes are part of which family? How can you identify them?
Leguminosae
| = seeds containing a pod
58
What are fruits?
The part of the plant that contains a seed, derived from flowers
ex: cucumber, avocado
59
What are vegetables?
All other edible parts of the plant: flowers, stems, leaves, roots, tubers
60
Which legume is higher in protein and fat ?
soybeans
61
What are 3 types of fruit classification
- simple
- aggregate
- multiple
62
Which part of the fruit composes the perianth?
Petal : corolla
| Sepal : calyx
63
F&V are high in:
- fiber
| - water
64
F&V are low in:
- kcal
- protein
- carbs
- fat
65
Which fruits are high in fat?
avocado, coconut, olives
66
Which vegetables are high in kcal
starchy vegetables
67
What is TVP made from?
Soy or other legumes
68
Are nuts & seeds a source of protein?
Yes
69
Do whole grains have protein?
Yes, mostly pseudo-grains (ex: Seitan)
70
What are legumes limited in
methionine (+ tryptophan)
71
What are nuts limited in
lysine (+ methionine, tryptophan)
72
What are grains limited in
lysine (+tryptophan and threonine)
73
What are seeds limited in
lysine (+methionine)
74
True or False:
| You have to complement protein in the same meal to provide all the essential amino acids
False, it is over the course of the day not just a meal
75
How to enhance non-heme iron?
- cook in an iron pot
| - add an acid
76
Which vegetable is an excellent source of calcium?
kale
77
True or False:
| Nutritional Yeast is naturally rich in vitamin B 12 and should be consumed in a vegan diet
False
| Nutritional yeast is fortified with vitamin B12
78
Which legume has the highest fiber?
Lentils
79
Which minerals are restricted in people with kidney disease?
Phosphorous, Calcium, potassium
80
Is soybean high in starch?
No it is different than most legumes, it won't gelatinise
81
Why do legumes cause flatulence?
Due to oligosaccharides or FODMAPs (Fermentable Oligo Disaccharides, Monosacch)
82
Is sucrose digestable
By most people yes but not in large quantities
83
What are the FODMAPs
raffinose, stachyose, verbascose
| => aren't digestible
84
What does baking soda do when cooking legumes?
- decreases oligosaccharides
- B vitamin loss
- mushy product
- protein loss
85
In what ratio do you soak beans?
10:1 ratio (water:beans)
86
What is beano?
Enzyme that cuts the sugars (oligosacch) and makes them easier to be digested by gut
87
What is more stable in an acidic environment?
Hemicellulose
88
Which anti-nutrient is found in red kidney beans?
Lectins
89
Which anti-nutrient is found in butter beans (Lima beans)?
Cyanide
90
What can be sprouted (=germinated)?
Any whole grain or legumes
91
What does sprouting increase? Decrease?
Increases vitamin C content, increases alpha amylase
| Decreases availability of iron (bind to fiber or phytate)
92
What are the health risks of bean sprouts?
Salmonella and E. Coli
93
Why should water be changed daily when sprouting?
To prevent mould growth
94
What happens if dried beans are stored in a humid environment?
Beans will be difficult to cook
95
Which coagulants in tofu increase volume?
calcium/magnesium sulfate dehydrate
96
Which coagulants in tofu increase firmness and calcium?
calcium/magnesium chloride
97
Why is homemade soy milk bitter?
Lipoxygenase enzyme
98
Homemade soy milk needs to be boiled for 20 minutes to destroy:
Trypsin inhibitor and lipoxygenase
99
Which milk alternative has the most protein?
Soy milk > pea milk > hemp milk
100
Which moulds are in soy sauce?
Aspergillus oryzae or Aspergillus sojae
101
What is the fermenting agent in tempeh?
Rhizopus oligosporus
102
Does tempeh contain B12?
Yes -> inactive form
103
What are cereal grains?
Edible seeds from the grass family: Gramineae or Poaceae
104
What is a grain composed of?
- Husk
- Bran
- Endosperm
- Germ (embryo)
105
Which layer is underneath the bran
aleurone layer = very nutritious (has protein, phosphorous, B vitamins, fat, antioxidants)
106
Which part of the grain is the densest in nutrition?
the germ (embryo)
107
What makes a complete protein?
Pairing legumes and grains
108
Which vitamins are lost during processing?
B vitamins
| E vitamins
109
Which parts of the grain contains fiber?
Endosperm and bran
110
True or False:
| Whole grains have more fiber
True
111
What are the layers with the highest phytochemicals?
Bran & Aleurone layer & germ
112
Phytochemicals depend on:
Type of grain and processing method
113
Processing decreases _ but may increase _
phytochemical content ; bioavailability
114
What is removed in the milling process?
husk, bran, germ
115
What do refined/white grains contain?
endosperm
116
What regulates food fortification?
Food and Drug Regulations
117
What is flour in Canada enriched in?
thiamine, riboflavin, niacin, folic acid, iron
118
Which flour doesn't need to be fortified?
Whole wheat
119
A package has : "100% Whole Wheat Flour", would you buy it?
NO
| best = 100% whole grain whole wheat flour
120
Are oats whole grain?
YES, the bran is usually not removed
121
Farro, spelt, emmer, freekeh are all part of:
wheat
122
Foxtail, finger, pearl are part of:
millet
123
Cereal grains with the highest protein
oats
124
The pseudo cereals are:
quinoa, amaranth, buckwheat
125
_ is a good source of magnesium, copper, manganese
buckwheat
126
_ is a good source of magnesium, phosphorous, manganese
amaranth
127
_ is a good source of magnesium, folate, phosphorous, manganese
quinoa
128
What is an excellent source of folic acid
quinoa
129
What are the 2 fractions of gluten?
- gliadins (soluble)
| - glutenins (insoluble)
130
Which role does gluten play in baking?
- elasticity, viscosity, cohesiveness of the dough
| - allow dough to hold CO2 molecules produced by yeast => fluffy texture
131
Gluten-containing grains:
- wheat
- rye
- barley
- triticale
=> they develop gluten
132
Gluten-free grains
- amaranth
- quinoa
- buckwheat
- teff
- millet
- rice
- oats
- cornmeal
=> they don't develop gluten
133
What is the pb with gluten-free products
- more sugar and fat
- not fortified
- more expensive
134
3 gluten replacers are:
- Xanthum gum
- Guar gum
- Ground seeds (chia, flax, psyllium)
135
Which products have hidden gluten?
beer, chocolate, soy sauce, soup, broth, prepared sauces, sauces and prepared meats
136
A person has: fatigue, abdominal pain, flatulence, diarrhoea, ulcers, bone pane, headaches, what could they have?
Celiac disease
137
A person has: "foggy mind", joint pain, what could they have?
Non-celiac gluten sensitivity
138
Which toxin does cooked rice produce?
Bacillus cereus
139
What is the smallest grain (true cereal)?
Teff
140
Complex carbs are polymers of?
alpha-D-glucose
141
2 types of starch granules=
amylose
| amylopectin
142
Which has the best gelling capacity between amylose and amylopectin?
amylose
143
__ = when starch granules are heated in the presence of a liquid
gelatinization
144
What is a good gelling agent?
cornstarch
145
The more amylose, the more it forms: _
a gel (because it is linear, it packs better)
146
__ = leakage/ separation of a liquid from the gel after a long standing time
retrogradation
147
What is retrogradation accelerated by?
freezing
148
What influences gelatinisation ?
water, temperature, timing, stirring, acid, sugar, fat/protein
149
Resistant starches are found in
green banana, some potatoes
150
What do regraded starches resist?
dispersion in water and digestion by alpha-amylase
151
Examples of modified starches
cross-linked starch, oxidised starch, pregelatinized starch
152
which starches are used as sweeteners?
dextrose, syrups
153
Difference between heifer and cow?
heifer: no calf, used for meat
cow: >1 calf, not used for meat, more hormones, less tender
154
Différence between steer and bull?
steer: castrated, gains weight fast, more tender, less hormones
bull: uncastrated, processed meat, pet foods
155
How old is a calf?
8-12 months
156
Beef is classified by : _ and _
age and sex
157
How old is veal?
3 weeks- 3 months
| => very tender, pale color, milky flavour
158
The meat is more or less tender if "free-range"
less tender
159
How old is a lamb?
<14 months
160
How old is a mutton?
>14 months
161
Pork is slaughtered at what age?
7-12 months
162
Most processed meats: ham, bacon, come from
pork
163
What are myofibrillar proteins in meat composed of?
myosin and actin
164
What is composed of sarcomere units?
muscle fibril
165
Is ATP consumed during muscle contraction?
yes
166
What happens during contraction of the muscles?
filaments slide across each other and form actomyosin cross-links (this shortens the sarcomere)
167
Where is connective tissue found?
muscle, ligaments, tendons
168
Connective tissue is composed of:
proteins + mucopolysaccharides
169
An animal that doesn't move much has: a lot or little CT?
little
170
What are the 3 connective tissue proteins
- collagen (most abundant)
- elastin
- reticulin
171
Regarding collagen, what happens when animal mature
- increase in collagen cotent
| - increase in covalent cross-links between collagen strands
172
Liquid collagen =
gelatin
173
Cooking collagen needs :
- Heat
- Time
- Water /moisture
174
In which parts of meat is elastin present?
neck and shoulder
175
Which connective tissue dissolves with heat, which one doesn't?
elastin : doesn't dissolve
| reticulin : does
176
Between lamb & mutton, which one needs more cooking and why?
Mutton needs more because is older and has more collagen
177
The thick white fat seen in beef is which adipose tissue?
intermuscular fat
178
What are 4 types of adipose tissue
- subcutaneous fat
- visceral fat
- intermuscular
- intramuscular
179
The type of fat in meat reflects :
the degree of softness
180
Yellow marrow is more present in which bones?
Long bones
181
What are the 2 pigment-containing proteins?
Myoglobin and hemoglobin
182
True/False
| Hemoglobin contributes mostly to the red colour and transports oxygen throughout the body
False
183
What is added so that meat stays red?
carbon monoxide
184
The iron is in which state in : metmyoglobin
fe3+
185
What does industry add to maintain bright red-pink meat, slow bacterial growth and impart the development of rancid flavours
nitrite (NO2-)
186
In Nitrosylmyoglobin, the iron is in which state
Fe2+
| become Fe3+ when denatured
187
__ servings of meat are recommended per week
3-4
188
Which compound in meat can cause a damage to intestinal lining?
N-nitroso compounds
189
What is grading about? (2)
- quality
| - yield
190
When is rigor mortis?
6-24 hours after slaughter
191
At what temperature are enzymes activated?
55-75°C
192
For which animal is electrical stimulation?
beef and lamb
193
__ of meat is processed
1/3
194
What are methods that use little adding fat?
Grilling, broiling, roasting, poaching
195
Meat becomes more/less tender when cooking? Why
More
| because of breakdown of fat, CT, protein
196
Add what temperature doesn't connective tissue dissolve into gelatin
66°C
197
Tender cuts require _ heat preparation
dry
198
Less-tender cuts require _ heat preparation
moist
199
What should be the internal temperature for beef?
60°C - rare
70°C - medium
77°C - well done
200
What should be the internal temperature for veal?
74°C - well done
201
What should be the internal temperature for lamb?
60°C - rare
70°C - medium
77°C - well done
202
What should be the internal temperature for pork?
55-60°C - heated ham
60°C - medium cooked before
70°C - medium smoked loin
77°C - well done
203
How should you carve meat?
across the grain
204
Which of the following is true about nutrient cooking losses in meat?
A. Cooking meat using boiling/simmering methods only affects b vitamin content
B. No vitamin loss because they are heat stable
C. Using the water used to cook meat in soup/sauces will increase B vitamin intake
D. None of the above
C
| vitamins aren't heat stable, B vitamins are water soluble
205
What is the difference between roasters and broilers/fryers
broilers: slaughtered @7weeks
roasters: slaughtered @10-12 weeks
206
Why are capons plumper?
are mastered, sold under 4 months, don't have hormones
207
True or False
| Roasters are males slaughtered at 10-12 weeks
False, can be females
208
Which poultry is considered a luxury
chicken or turkey
209
All meats in canada are free-run or free-range
free-run
210
Poultry is higher in which micronutrient?
niacin
211
True/False
| Poultry is always lower in cholesterol and fat than other types of meat
False
212
True/ False
| Ducks or geese have more fat than chickens/Turkey
True
213
Which diet to reduce CHD, risk of coronary artheroscleris
Mediterranean
214
Which agency is in charge of poultry inspection?
Canadian Food Inspection Agency
215
The poultry grade is based on which 4 factors?
- conformation
- flesh
- fat
- dressing
216
What does a dressed poultry have removed:
blood, feathers, crop are removed
217
Does a ready-to-cook poultry still have internal organs
yes, but they have been cleaned out
218
Brining =
submerge the chicken completely in solution, store the pot in the fridge
219
What is recommended for stuffing?
Prepare and cook stuffing separately
| if cooked with poultry = 165°F
220
Internal temp for a whole poultry?
185F = 85C
221
Internal temp for parts of poultry?
165F = 74C
222
Which moist-heat method is used for older birds?
Braising
223
The sauce is strained in braising or stewing?
braising
224
Chicken breasts in microwave:
for 10 minutes
| -> not recommended for stuffed poultry or frozen raw breaded chicken
225
What are the food safety limitations of cooking sous-vide?
Clostridium botulinum
226
Potential hazards of handling poultry:
listeria, salmonella
227
Someone has fever, chills, diarrhoea, abdominal cramps, headache, nausea, vomiting => what to they have?
Salmonella
| healthy people recover without treatment
228
What should never be done before cooking poultry ?
Rinsing under water
229
Which vitamin B complex does milk have?
Riboflavin (B2)
230
Vitamin C is added in which milk?
Evaporated
231
Vitamin A is added in which milk?
skim + partially skimmed
232
What are the proteins in milk?
casein and whey
233
Casein is precipitated by what?
- acid or enzymes (rennin)
234
What are symptoms of lactose intolerance?
nausea, abdominal cramps and bloating, flatulence, diarrhoea
235
What are symptoms of milk allergy?
vomiting, nausea, wheezing, chronic cough, skin rashes, headaches
236
Which enzyme is measure in regular pasteurisation?
alkaline phosphatase -> killed above temperature of pathogenic bacteria, determines the safety
237
What occurs to make milk uniform?
Homogenisation (= reduction of fat particles to prevent separation of fat)
238
What are the cultured dairy products?
acidophilus milk, buttermilk, yogurt, kefir, sour cream
239
Why does greek yogurt have more protein?
because it is strained, more whey comes out and there is more calcium and lactose in the liquid
240
Why are milk containers opaque?
To retain riboflavin
241
True/False
| In milk denatured proteins often separate from liquid by coagulation
True
242
True/False
| Adding acid to milk will cause whey to curdle
False
243
What is the enzyme used for coagulation, it comes from the stomach of milk-fed calves
chymosin or rennin
244
What is the result of a cheese with high levels of calcium phosphate?
tougher/grainy texture
245
Which pathogens can you get on cheese?
```
Listeria monocytogenes (on soft cheese)
and mold
```
246
Which eggs can't be frozen?
- cooked eggs
| - whole raw eggs
247
What does egg yolk contain?
phospholipids + proteins
248
What is best for foaming egg whites?
- room temp eggs
- fresh eggs
- copper/zinc bowl (stop the disulphide connection, adding acid does the same)
- adding sugar (=hygroscopic)
=> want to relax the proteins
249
How much protein, fat and cholesterol is in 1 large egg?
7 g protein
9 g fat
213mg chol
250
Is the iron in egg bioavailable?
No, it is bound to phosvitin
251
What protein makes up most of the egg white?
ovalbumin
252
What is the main allergen in egg?
ovalbumin
253
Why do you plunge eggs after boiling?
creates a temperature differential that forces hydrogen sulphide to go back into the egg yolk.
254
Grade B eggs are sold to :
commercial baking of future processing
255
Grade C eggs are used for :
production of processed egg products
256
What should you do before freezing?
- pasteurised before freezing
| - break egg and freeze
257
How long can eggs be stored in the fridge?
1 week to 1 month
yolk : 2 days
white : 4 days
258
true/ false
| usually internal egg contamination occurs
false, during handling and preparation
259
External egg shells are exposed to which pathogen?
Salmonella enteritidis
| => eggs are sanitized
260
How do you break an ester linkage in a TG?
through hydrolysis
261
What are monounsaturated sources
avocado, peanut butter, olives, olive oil, canola oil
262
What are polyunsaturated sources
vegetable oils, mayonnaise, certain nuts, fish oils, most margarine
263
Which fats & oils have a low melting P?
- cis
- short chains
- unsaturated
=> liquid at room temp
264
Melting point is influenced by:
- Degree of saturation or unsaturation
- Length of fatty acid
- Cis/trans configuration
- Crystalline structure of fat: has to be due to the solid phase that packs crystals
265
What has a similar structure to cholesterol and may block its absorption?
Phytosterols
266
Which has a higher melting point: waxes or TG
waxes
267
Which has a lower smoke point: refined or unrefined oil?
unrefined oil
268
What are the worst oils in terms of HNE?
polyunsaturated
269
Lard, shortening and most oils should be stored:
at room temp, away from light, covered
270
Rancidity is accelerated by
light, heat and oxygen
271
What are 2 types of rancidity?
Oxidative, hydrolytic
272
What are the 3 steps of oxidative rancidity
initiation - propagation - termination
273
Which vitamin is naturally found in vegetable oils
vitamin E (tocopherols)
274
Oils are cooled and kept at low temperatures for some time, liquid and solids are separated by filtration =
winterization
275
A more sophisticated process than winterisation is
fractionation
276
Low fat cooking methods
steaming, grilling, baking, poaching, use parchment paper
277
Difference between palm kernel oil and palm oil
palm kernel oil = oil from the nut
| palm oil = oil from the fruit
278
Fresh/salt water and fatty/lean:
- lake trout
- catfish
- halibut
- mackerel
- herring
- fresh water, fatty
- freshwater, lean
- salt water, lean
- saltwater, fatty
- saltwater, fatty
279
Mollusk or crustaceans?
- crab
- shrimp
- mussels
- clam
- abalone
- crustacean
- crustacean
- mollusk : bivalve
- mollusk : bivalve
- mollusk : univalve
280
What are the steps in making Surimi?
alaskan pollock -> skinned -> deboned -> minced -> washed -> strained -> shaped
281
In canada, what is surimi made from
Pollock or Pacific whiting
282
The strong smell of fish is due to which compound?
Trymethylamine
283
What happens to a fish when it gets older (when dead)
- eyes sink in and get opaque
| - bloated fish due to enzymes and bacteria
284
The gut of a fish smells like sea, is it fresh?
Yes
| Not fresh = smells like ammonia
285
Industry freezes fish when it is in which state?
rigor mortis
286
True/False
| all fish contain A & D vitamins and B vitamins
False, only oily fish have A & D vit
287
Which enzyme is responsible for a histamine allergy
histidine decarboxylase
288
True/False
| The gempylotoxin present in escolar is toxic
False, it is not toxic but indigestible
289
Does health Canada recommend washing fish
NO
290
What are the best choices of salmon?
- wild pink salmon
- wild sockeye salmon
- atlantic salmon
291
Which has higher omega 3s: farmed of wild (Pacific) salmon?
farmed (fed oil pellets)
292
Which method is best for the fish
- recirculating aquaculture system
- net penned
net penned
293
What is responsible for browning and bruising of fruits as they ripen?
phenolic compounds
294
What is present in soybeans and have a similar structure to oestrogen?
genistein
295
Which enzyme is involved in oxidative browning?
polyphenol oxydase
296
Best storage for potatoes? why?
dark, dry, cool place
| => no solanine
297
Which compounds do canned peas have?
pheophytin
298
Which types of carotenes contain vitamin a?
alpha, beta, gamma carotenes
| cryptoxanthin
