Food prep Flashcards
(104 cards)
1
Q
What are 3 ways of making meat tender?
A
Aging
Mechanical tenderization
Moist heat cooking
2
Q
Pork should have an internal temperature of:
A
145F
3
Q
Ground beef should have an internal temp of:
A
160F
4
Q
Steaks/roasts should have an internal temp of:
A
145 F
5
Q
Name different types of ground beef (3):
Leanest -> least lean
A
Round
Sirloin
Chuck
6
Q
What are vertebrates?
A
Fish with fins
7
Q
What is the temperature of seafood internally when refrigerated?
A
Below 41F
8
Q
What temperature should you store poultry at?
A
Below 41F
9
Q
What temperature do you cook poultry at?
A
Above 165F
10
Q
Protein in 3 1/2 oz. chicken
A
30g
11
Q
Fat in 3 1/2 oz chicken
A
8g
12
Q
Kcal in 3 1/2 oz chicken
A
200kcal
13
Q
What factors speed spoilage of seeds / nuts? (3)
A
Heat
Light
Humidity
14
Q
How is soymilk made?
A
Grinding soybeans and water
15
Q
Name 5 types of legumes
A
Lentils Peas Soybeans Peanuts Dried beans
16
Q
How do you slow the softening of the legume / bean after cooking?
A
Add acid after cooking
17
Q
Vitamin found in beans? (Sensitive to light)
A
B6
18
Q
How is tofu made
A
Coagulation of the soybean protein
19
Q
What is miso
A
Combination of soybean grain (rice or barley) which is fermented
20
Q
What is tempeh
A
Soybeans cooked with grains and aged in a culture that binds proteins
21
Q
Components of egg whites
A
Riboflavin and protein
22
Q
Components of yolk (5)
A
Fat Protein Vitamins Iron Cholesterol
23
Q
What did the egg product inspection act do for liquid eggs?
A
Made it mandatory for all liquid eggs to be pasteurized
24
Q
What can you add to egg white foams to add whiteness and stabilize the foam
A
Cream of tartar (add an acid)
25
Name 5 vitamins and minerals in milk
```
Calcium
Phosphorus
Riboflavin
Vitamin a
Vitamin d
```
26
```
When preparing a meringue, a food service worker quickly separates the egg whites from the yolks. In his hurry, some of the yolk was extra in with the whites. The effect on the meringue will be:
A. Whites will not stabilize
B. Whites will over stabilize
C. Meringue will turn yellow
D. No effect
```
A. Whites will not stabilize.
The fat in the yolk will inhibit stabilization
27
```
Which of the following contains the lowest proportion of egg yolk and deteriorates slowly when frozen?
A. Sponge
B. Angel food
C. Chiffon
D. Pound
```
B. Angel food (egg whites!)
28
What is homogenization
A process that forces fat droplets through a small screen, reducing their size and dispersing fat throughout the milk to form a stable emulsion
29
What is high temperature pasteurization
Hold milk at 161F for 15 seconds
30
What is flash/ultra pasteurization
(Newer method)
Uses higher temperature for shorter periods of time to increase the shelf life of dairy products
(Cream and half and half)
31
What is ultra high temp
Kills all bacteria and makes milk shelf stable
32
Kcal in skin milk (8oz)
85kcal
33
Kcal in 1% milk (8oz)
100kcal
34
Kcal in 2% milk (8oz)
120kcal
35
%fat in heavy cream (8oz)
30-36%
36
%fat in half and half (8oz)
10-12%
37
Vitamins and minerals in milk (6)
```
Calcium
Phosphorus
Riboflavin
Protein
Vitamin a
Vitamin d
```
38
```
When storing milk in a clear container which if the following vitamins are you concerned with being destroyed?
A. Riboflavin
B. Vitamin b3
C. Vitamin a
D. Vitamin b12
```
A. Riboflavin
39
What does the agricultural marketing service of the USDA do?
Responsible for surveillance of milk
40
How is cheese made
Coagulating milk with an acid or rennin and concentrating the milk casein by separating it from the whey
41
Storage of cheese
Wrapped well and refrigerated
42
#6 scoop
5oz
43
How do you get the amount of oz in a scoop?
Take the #scoop/32 = oz
44
```
1hr after eating, you began vomiting and suspect FBI. The poultry in the meal was not cooked well. Which of the following meets your symptoms ?
A. Staphylococcus
B. Botulism
C. E. coli
D. Salmonella
```
A. Staphylococcus
45
What vitamins are found in the bran of grains (3)
Thiamin
Riboflavin
Niacin
46
What is the endosperm
Central portion of grain that contains protein and starch
47
What is milling?
Processing of grains by applying pressure or friction
| Breaks the kernel /germ and is removed to prevent rancidity
48
What is the germ used for?
The small part of the grain used for whole wheat breads
49
6 methods of dry heat cooking
```
Broiling
Roasting
Pan-broiling
Grilling
Frying
Stir frying
```
50
3 methods of moist heat cooking
Stewing
Braising
Cooking in liquid
51
What are 2 tenderizing methods?
Acid and salt
| Enzymes
52
What does enrichment mean
Restores some nutrients lost during processing
53
What is fortification
Added nutrients to above or beyond levels normally found in product
54
What is phytic acid
Found in wheat products
| Binds to calcium and iron and lowers absorption of these minerals
55
What does gluten do
Gives volume and structure to baked goods
56
All of the following are functions of soluble fiber except:
A aids in reducing cholesterol levels
B aids in slower glucose absorption
C provides a feeling of fullness
D aids in reducing constipation
D reducing constipation: insoluble fiber does this
57
```
Fiber found in foods like wheat, bran, nuts and seeds aid in:
A slowing glucose absorption
B decreasing intestinal transit time
C reducing cholesterol levels
D weight reduction
```
B
58
Sources of insoluble fiber
Wheat bran
| Nuts
59
What is the function of flour in a flour mix
Provides structure
60
What is the function of liquid in a flour mix
Moistens protein
Dissolved sugar and salt
Releases co2 from baking powder
Activated yeast
61
What is the function of fat in a flour mix
Tenderizes dough
| Improved texture
62
What is the function of sugar in a flour mix
Adds flavor
| Browns crust and tenderizes
63
What is the function of eggs in a flour mix
Add flavor color and structure
| Acts as an emulsifier
64
What is the function of acid in a flour mix
Decreases thickening power of starch
65
Pour batter is
___ part liquid; ___ part flour
1, 1
66
Soft batter is ___part liquid ___ part batter
1, 2
67
Soft dough is ___ part liquid ___ part batter
1, 3
68
Stiff dough is ___ part liquid ___ part batter
1,8
69
What type of food is made with pour batters
Popovers or pancakes
70
What type of food is made with soft batters
Muffins and some cookies
71
What type of food is made with soft dough
Biscuits and yeast bread
72
What type of food is made with stiff dough
Pie crust rolled cookies and pasta doughs
73
Conventional mixing: describe how to do this
Add cream and fat with sugar
| Then add liquid and flour
74
Describe how to do quick speed method cooking in mixing dough
Add fat and milk to the dry ingredients
Then mix
As eggs
Mix again
75
```
A cook is making a cake for dessert. Running behind schedule, she quickly makes the batter and puts it in the oven. Upon the completed product you find the crust to be tough. You suspect this is due to:
A too little baking powder
B over mixing
C too little sugar
D too short of baking time
```
C Too little sugar: a tough cake time is due to low fat or low sugar
76
```
Twelve dozen muffins are ordered for a breakfast meeting. You receive complaints that the muffins have tunnels peaked tops by several cooks attending the meeting. This is due to:
A under mixing
B too much baking powder
C too little fat
D over mixing
```
D over mixing l: over mixing leads to tunnels and peaked tops.
77
```
When making cream soup, you mix together melted butter and flour. This is known as
A slurry
B gel
C roux
D retrogradation
```
C roux: melted fat with flour is a roux
78
Melted fat with flour is known as a:
Roux
79
Manipulating dough: what is creaming
Beating together fat and sugar
80
Manipulating dough: what is kneading
Manipulating dough by pressure
81
Manipulating dough: what is cutting in
Technique used to incorporate solid fat into flour mix
82
Manipulating dough: what is folding in
Method of gently combining in beaten egg whites with a mixture of other ingredients
83
What is starch composed of
Amylose and amylopectin
84
What is amylose
Straight chain of glucose molecules
85
What is amylopectin
Branch chains of glucose molecules
86
What does it mean when a starch is gelatinized
Starch granules swell in water when heated and forms pastes
87
When do lumps occur when working with starches ?
When sry starch is mixed with warm or hot water
88
```
You have just made a batch of cream of broccoli soup which contains lumps. You suspect this is due to:
A mixing starch in hot water
B mixing starch in cold water
C starch mixing with broccoli
D not enough fat in soup
```
Starch mixing in old water
89
```
Which of the following is a function of flour in a mixture?
A tenderization
B structure
C emulsification
D flavor
```
B structure
90
```
Which of the following would you add to increase volume in biscuits?
A sodium bicarbonate
B lecithin
C absorbing acid
D msg
```
A sodium bicarbonate
| Sodium bicarbonate is a leavening agent and aids in making food lighter in texture and inc volume
91
What are leavening agents and give example of two
Aid in making foods lighter in texture and increase volume ex: sodium bicarbonate and calcium phosphate
92
4 examples of bulb vegetables
Garlic leeks onions shallots
93
4 examples of root vegetables
Beets
Carrots
Radishes
Rutabagas
94
2 examples of tuber vegetables
Potatoes jicama
95
3 examples of leaves and stems
```
Broccoli
Celery
Cabbage
Kale
Cilantro
Lettuce
```
96
3 examples of fruits
```
Tomatoes
Eggplant
Peppers
Okra
Squash
Artichokes
Greenbens
Cucumbers
```
97
Examples of seeds (2)
Legumes: Lima beans, kidney beans etc...
98
What colors are caused by chlorophylls in plants:
Chlorophyll a
Chlorophyll b
A blue-green
| B yellow-green
99
What color does pheophytin give off and when does pheophytin occur:
Pheophytin a
Pheophytin b
A pale green- gray
B olive green
Caused when vegetables cooked for more than 7 minutes
100
Color of carotenoids
Alpha
Beta
Lycopene
A yellow-orange
B red orange
C red
101
Color of flavonoids
Anthocyanins
Anthoxanthins
Anthocyanins red purple blue
| Anthoxanthins white
102
```
Which of the following would be an appropriate substitute for the vit c content of oranges?
A cantaloupe
B peaches
C apricots
D apples
```
A cantaloupes
103
What temperature do you store potatoes, winter squash and onion family foods
60-70*F
104
What temperature do you store vegetables?
40-45*F
