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Intro to Food Science > Final exam > Flashcards

Final exam Flashcards

1
Q

How can you Speed up Legume and bean cooking process?

A

Adding Baking Soda

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1
Q

What are the 3 types of salad Dressing?

A

Vingerette, Creamy and Cooked

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2
Q

What has a high Ph of over 5?

A

Fruits

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3
Q

How can you retard crystals in candy?

A

Addition of fat or corn syrup

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4
Q

What is Blanching?

A

Fruit or vegetables that are scolded in boiling water for a few moments then set to rest in cold water.

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5
Q

Blanching destroys_______. But blanching changes _______ and Flavor

A

Enzymes, Texture

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6
Q

The green color of chlorophyll is enhanced by?

A

Blanching

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7
Q

What are the 3 types of pectic substance?

A

Protopectin, pectin and pectin acid

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8
Q

At what stage is pectin created?

A

When fruit is ripe

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9
Q

At what stage is protopectin created?

A

Before fruit ripens

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10
Q

At what stage is pectic acid created?

A

When fruit is past ripe

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11
Q

What creates an aromatic smell while cooking?

A

Volatile Acid

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12
Q

What is the difference between apple sauce and coddled apples?

A

Apple sauce is mushy because the water moves into the cells of the apple. After all, the concentration of sugar is higher in the apple.

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13
Q

What makes fruits and vegetables colorful?

A

Flavonoid, chlorophyll, and carotin?

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14
Q

What in vegetables helps reduce your risk of colon cancer?

A

Fiber

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15
Q

What are examples of high-fat fruits?

A

Avocado, coconuts and olives

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16
Q

What are beans categorized as?

A

Meats

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17
Q

What color do Flavonoids produce and give and example of a fruit or vegetable?

A

Red, purples, and blues. ( Berrys) or White yellow brown. ( onions and garlic). or red ( red beets)

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18
Q

What color does Chlorphlly produce and give and example of a fruit or vegetable.

A

Green ( kale, lettuces, collards)

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19
Q

What color does carotin produce and give and example of a fruit or vegetable?

A

Orange yellow ( carrots, corn, tomatoes)

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20
Q

What makes an onion smell?

A

Sulfur compounds

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21
Q

What stops browning in apples?

A

Cold temps and lemon juice ( acid)

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22
Q

What can you use brown apples for?

A

Apple cider

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23
Q

What are the different types of fruit?

A

Simple, Drupes, Pomes, Aggregate, multiple

24
Q

What fruits tenderize?

A

Pineapple, Kiwi, Papaya and Figs

25
Q

What enzyme is present in pineapple?

A

Bromelin

26
Q

What enzyme is present in kiwi?

A

Actinin

27
Q

What enzyme is present in papaya?

A

papain

28
Q

What enzyme is present in Figs?

A

Ficin

29
Q

How is the type of fruit determined?

A

The type of flower

30
Q

What is a fruit w/ seeds encased in a pit and give examples?

A

Drupes ( apricots, cherries, peached and plums)

31
Q

What fruit has seeds in the central core? and give examples.

A

Pomes( apples and pears)

32
Q

What fruit develops from 1 flower?

A

Simple ( Drupes and Pomes)

33
Q

What fruit develops from several ovaries in one flower? and give examples

A

Aggregate ( blackberries, raspberries and strawberries)

34
Q

What fruit develops from a cluster of several flowers? and give examples.

A

Multiple ( pineapples and figs)

35
Q

What is the difference between crystalline and non-crystalline candy?

A

Non crystalline is hard ( peanut brittle) and Crystalline is soft ( fudge, praline)

36
Q

What are common organic acids in fruit?

A

Citric, Malic, Tartaric, Oxalic, and Benzoic

37
Q
A
38
Q

What contains Citric acid?

A

Citrus fruits, and tomatoes

39
Q

What contains malic acid?

A

Apples, apricots, cherries, peaches, pears, and strawberries

40
Q

What contains Tartaric acid?

A

Grapes

41
Q

What contains Oxalic acid?

A

Rhubarb

42
Q

What contains Benzoic acid?

A

Cranberries

43
Q

What is an example of a :Fruit vegatable

A

Avocado, pumpkin, cucumber

44
Q

What is an example of a :Stem and shoot

A

Celery

45
Q

What is an example of a :Tuber

A

Potatoe

46
Q

What is an example of a :Root

A

Beet or Carrot

47
Q

What is an example of a : Flower vegatable

A

Broccoli and cauliflower

48
Q

What is an example of a :Leave

A

Brussels sprouts, cabbage, lettuce

49
Q

What is an example of a :Bulbs

A

Garlic, onions

50
Q

What is an example of a :seeds

A

Beans, corn and lentils

51
Q

What is overrun?

A

When frozen ice cream expands

52
Q

How should you freeze icecream

A

Temperature usually lower,
around 0 to -10 degrees F.

Ice melting temperature
lowered by adding salt

There should be a 3:1 ration
of ice to salt.

The dasher/paddle in the ice
cream maker helps
incorporate air and
distributes temperature

Ice cream is ripened after
freezing

53
Q

What is the milk fat percent in ice cream

A

not less than 10% milkfat

54
Q

What are the different types of ice cream

A

Ice cream, Frozen custard, Low fat icecream ( ice milk), Sherbet, Sorbets, Frozen yogurt and Imitation icecream

55
Q

What has milk fat and milk solids no fat in ice cream replaced with other ingredients?

A

Imitation ice cream

56
Q

What is high demand, low in fat content, and contains no active live culture?

A

Frozen yogurt

57
Q

What is made w/out fat, eggs, gelatin or dairy products? Has a harder consistency than ice cream or sherbet and has purred fruit or fruit flavoring.

A

Sorbet

Intro to Food Science (2 decks)

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