Food Science

Question 1

olive green in ACID

Answer 1

pehophytin

Question 2

bright green in ALKALINE

Answer 2

chlorophyllin (mushy)

Question 3

lycopenes

Answer 3

antioxidants, phytochemical

yellow and orange in color –> carotenoids

Question 4

carotenoids

Answer 4

least affected by pH changes

Question 5

flavonoids

Answer 5

red, blue, purple

ANTHOCYANINS - greatly affected by pH

Question 6

anthoxanthins / flavones

Answer 6

colorless, white, or yellow

Question 7

anthoxanthins/ flavones

Answer 7

YELLOW in alkaline or when cooked n aluminum

best to heat in stainless steel

Question 8

When do you wash berries and mushrooms?

Answer 8

just BEFORE serving

Question 9

one dozen oranges =

Answer 9

one quart (32oz) of juice

Question 10

Potatoes

Answer 10

phenolic compounds that cause color changes

Question 11

storage of potatoes

Answer 11

starch changes to sugar during storage.
Old potatoes = sweeter and cook to a darker color (Maillard reaction). Softer in texture

Question 12

cabbage

Answer 12

cook for a short time
keep lid off initially to let acid escape
cook in large amount of water

Question 13

1 quart

Answer 13

32 ounces

Question 14

10 can

Answer 14

3 quarts (96 ounces)

6 cans per case

13 cups

Question 15

Fruit/ Vegetable grades

Answer 15

USDA

Question 16

Canned fruit/vegetable grades

Answer 16

Grade A - dessert, salads (Fancy)
Grade B - processed (Choice)
Grade C - pudding, pies (Standard)

Question 17

fresh produce grades

Answer 17

Fancy
Extra #1
#1
Combinations
#2

Question 18

Collagen

Answer 18

structural part of the tendon and surrounds the muscle

Question 19

Collagen in heat

Answer 19

hydrolyzes to gelatin; becomes tender

Question 20

Elastin

Answer 20

resistant to heat; little change in cooking

Question 21

Vitamin source of pork

Answer 21

Thiamin

(High heat destroys thiamin)

Question 22

Calcium sources

Answer 22

fish canned with bones, oysters, shrimp

Fish paste is a good source of calcium and is NON-DAIRY

Question 23

pigments of meat

Answer 23

myoglobin

Question 24

green color of pork

Answer 24

further breakdown of myoglobin; due to oxidation changes.

not harmful; not due to bacteria.

Question 25

Aging in meat increases ....

Answer 25

tenderness

Question 26

Enzymes used in meat increase

Answer 26

water holding capacity of the muscle

Question 27

Acid (vinegar) + salt increases tenderness by...

Answer 27

increasing water holding capacity of the muscle

Question 28

sous vide

Answer 28

anaerobic (vacuum packing meat in an oxygen-impermeable film) extends storage life of meat

Question 29

modified atmosphere packaging (MAP)

Answer 29

prolongs shelf life oxygen is removed and replaced with carbon dioxide, nitrogen prevents deterioration by slowing respiration

Question 30

Inspection/ grading of Meat

Answer 30

USDA; occurs at slaughter

Question 31

Grading of meat indicates

Answer 31

Quality of meat

Question 32

Meat cooking temperature

Answer 32

325 for roasting 145: pork, beef, veal, lamb, steaks, roast, fish (meat and fish) 160: ground beef, ground veal, ground lamb (GROUND meats) 165: poultry (chicken, turkey, duck)

Question 33

tough cuts of meat need to be cooked to...

Answer 33

well done due to having more collagen.

Question 34

Cured meats are pink because of...

Answer 34

nitrites (which inhibit botulism) Cured meats are vacuum wrappped

Question 35

Dehydrating meats

Answer 35

Heat meat to 160 before dehydration Heat poultry to 165 before dehydration

Question 36

Dry heat cooking

Answer 36

no water involved; near backbone (loin and sirloin)

Question 37

Smoke point of fats

Answer 37

safflower: 513 soybean canola corn palm peanut sunflower seasame olive: 375 lard: 375 shortening: 365-370 butter: 350

Question 38

Fat with the highest smoke point

Answer 38

Safflower oil

Question 39

Fat with the lowest smoke point

Answer 39

butter

Question 40

Rancidity

Answer 40

uptake of oxygen in UNSATURATED FATTY ACIDS olive oil has more monounsaturated fatty acids and is LESS susceptible to rancidity soybean oil has more polyunsaturated fatty acids and is MORE susceptible to rancidity

Question 41

Healthiest plant oils have more

Answer 41

unsaturated fats

Question 42

The greater the double bonds

Answer 42

The greater the risk of rancidity

Question 43

braising

Answer 43

use of flour, browning, cover and simmer in liquid

Question 44

simmer

Answer 44

heat in water (170-185)

Question 45

steam

Answer 45

heat over water NOT in water

Question 46

stewing

Answer 46

addition of liquid during cooking

Question 47

papain

Answer 47

papaya + salt form of meat tenderizer

Question 48

Fresh fill

Answer 48

should have zero smell should have bright red gills should have bright, shiny skin

Question 49

surimi

Answer 49

purified and frozen minced fish w a preservative

Question 50

Histamine toxicity in fish

Answer 50

inadequate refrigeration of tuna, mackerel, mahi mahi

Question 51

Egg yolk

Answer 51

more concentrated than the egg white; has more protein by weight

Question 52

Egg grades

Answer 52

AA A B does not include the color of the shell or size

Question 53

candling

Answer 53

pass an egg in front of a bright light to view contents

Question 54

Egg freshness

Answer 54

fresh eggs sink to the bottom in a pan of cold water old eggs float

Question 55

syneresis (weeping)

Answer 55

liquid released from a coagulated product (think custard)

Question 56

syneresis occurs when

Answer 56

the item is cooked too high or too low of a temperature for too long Think: timing and temperature are too high or too low. Both factors are INADEQUATE

Question 57

acids + egg whites =

Answer 57

stiffens an egg white foam

Question 58

egg whites at room temperature

Answer 58

whip more easily and yield a larger volume due to lOWER surface tension

Question 59

egg yolk v egg white

Answer 59

egg yolk yields stiffer, more stable EMULSION than an egg white because it has more protein by weight

Question 60

egg yolk is naturally occuring

Answer 60

oil in water emulsion lecithin helps egg act like an emulsifier

Question 61

mayonnaise

Answer 61

food emulsion stabilized by egg yolk

Question 62

Quality of custards

Answer 62

based on SAG. (objective measure of quality) larger % SAG = more tender

Question 63

loss of carbon dioxide in an egg =

Answer 63

more alkaline (old eggs)

Question 64

to increase acidity in an egg..

Answer 64

add lemon juice or cream of tartar