Food Science Flashcards
(150 cards)
1
Q
minced
A
smaller than brunoise
*aromatics
2
Q
brunoise (extra small dice)
A
1/8” cubes
*firm vegetables
3
Q
small dice
A
1/4” cube
*salsa
4
Q
medium dice (cube)
A
1/2” cube
*when recipe calls for diced
5
Q
large dice (macedoine)
A
3/4” cubes
*vegetables for soups
6
Q
fine julienne
A
1/16” by 2”
*garnishes
7
Q
julienne (match stick)
A
1/8” by 2”
*zucchini, carrots, celery, cucumber
8
Q
allumette
A
1/4” x 2”
*crudite
9
Q
batonnet
A
1/2 x 3”
*steak fries
10
Q
tourne
A
7 sided 2” long barrel
*cutting and peeling root veggies
11
Q
waffle
A
1/8” slice, perforated
*waffle fries
12
Q
rounds
A
round disc, specify thickness
ex: 1/4” carrot rounds for roating
13
Q
chiffonade
A
thin ribbons or shreeded
*leafy vegetables, herbs
14
Q
diagonal
A
slices along bias, specify thickness
*fancier round cut
15
Q
chop
A
bite-sized
*casual term
16
Q
invert sugar
A
1:1 combination of glucose and fructose made by hydrolyzing sucrose in water
*sweeter than sucrose and used in candy making
17
Q
milling
A
the process of cracking the kernel using pressure or friction
18
Q
whole grain
A
consists of all three parts in the same proportions as found in the plant
*bran, endosperm, germ
19
Q
refined grain
A
contain only the endosperm
20
Q
enriched and fortified grain
A
refined grains enriched and fortified in certain vitamins and minerals
*thiamine, riboflavin, iron, folate
21
Q
short grain rice
A
highest in starch, sticky when cooked, most tender type
22
Q
medium grain rice
A
firm when hot but sticky when cooled
23
Q
long grain rice
A
firm when cooked and grains do not clump together
24
Q
brown rice
A
has more fiber than white rice because it has the bran
25
wild rice
a wild water grass that resembled rice
26
tomato sauce
tomato, roux
secondary sauces: spanish, creole cusine
27
hollandaise sauce
clarified butter, egg yolk, lemon juice
secondary sauces: bernaise, mousseline
28
bechamel
milk, flour, butter
secondary sauces: cream, mornay, nantua
29
espagnole
brown stock, brown roux
secondary sauces: demi-glaze, bordelasie, madeira
30
veloute
light stock white roux
secondary sauces: sauce vin blanc, sauce normandy
31
low temperature pasteurization
145F for 30 mins
32
high temperature short time pasteurization
161F for 15 sec
33
higher heat shorter time pasteurization
191F for 1 second
194F for 0.5 second
201 for 0.1 second
204F for 0.05 second
212F for 0.01 second
34
ultra-pasteurization
280F for 2 seconds
35
ultra-high temperature pasteurization
time and temp vary and are verified by FDA done in sterile and aseptic conditions
**does not require refrigeration
36
whole milk
3.25-4% fat
37
2% milk
2% fat
38
low-fat milk
1% fat
39
skim milk
<0.5% fat
40
half and half
10-12% fat
41
light cream
18-30% fat
42
whipping cream (light whipping cream)
30-36% fat
43
heavy cream
> or = 36% fat
44
sour cream
> or = 18% fat
45
light sour cream
40% less fat than sour cream
46
non-fat sour cream
nonfat milk treated and thickened with stablizers
47
butter
> or = 80% milk fat
48
yogurt
mix of milk and cream with cultured lactic acid bacteria; low-fat and non-fat varieties
49
nonfat dry milk
<5% moisture, <1.5% milk fat by weight
50
buttermilk
low-fat milk treated with cultured lactic acid bacteria
51
evaporated milk
milk with 60% of water removed; canned
52
sweetened condensed milk
milk with 60% of water removed and corn syrup or sugar added
53
ice cream
mixture of milk, sweeteners, flavorings; > or = 10% milk fat before added ingredients
54
frozen custard
> or = 10% milkfat and > or = 1.4% egg yolk solids
55
very hard cheese
higher in calcium
asiago, pecorino, parmesan
30% moisture
56
hard cheese
cheddar, swiss, jarlsberg, provolone
30-40% moisture
57
semi-soft cheese
mozzarella, gorgonzola, blue, Roquefort, gouda, stilton, muenster
40-50% moisture
58
soft cheese
cottage cheese
50-75% moisture
59
fresh soft cheese
cream cheese, ricotta, fresh mozzarella, oaxaxa, feta
>80% moisture
60
ripened soft cheese
camembert, brie
61
avidin
protein that binds biotin
*denatured with cooking
62
eggs are a key source of
choline
63
egg white begins coagulates at __ and is completely coagulated by __
140F and 158F
64
egg yolk begins coagulated at __
144F
65
whole beaten eggs will coagulate at __
156F
66
factors that influence melting point of lipids
length of carbon chain: increased carbons, increased melting point
saturation: increased double bonds, decreased melting point
configuration: trans- has higher melting point than cis-
crystalline formation: melting point for lowest alpha, highest beta
fatty acids: melting point lowest for triglycerides and higher for monoglycerides
67
ratios and uses
- pour batter
- drop batter
- soft dough
- stiff dough
- pour batter 1:1 - pancakes, popovers
- drop batter 1:2 - muffins, drop cookies
- soft dough 1:3 - biscuits, yeast bread
- stiff dough 1:4 - cut out cookies, pasta, pie crust
68
climacteric fruits + veggies
ripen after being picked
*bananas, avocados, apples, pears
69
non-climacteric fruits + veggies
ready to eat at harvest; slowly rot after being picked
*grapes, melons, citrus
70
ripening process
protopectin > pectin > pectic acid
71
chlorophyll
## Footnote
color
in acid
in base
solubility?
color: green
in acid: pheophytin (olive green)
in base: chlorphyllin (bright green)
solubility?: insoluble
72
cartenoids
## Footnote
color
in acid
in base
solubility?
examples
color: orange, red, yellow
in acid: little change in color
in base: little change in color
solubility?: insoluble
examples: lycopene, beta-carotene, xanthophylls
73
two types of flavenoids
anthocyanins and anthoxanthins
74
anthocyanins
| color
in acid
in base
solubility?
color: blue/dark red/purple
in acid: bright red
in base: blue
solubility?: soluble
75
anthoxanthins
## Footnote
color
in acid
in base
solubility?
color: white foods
in acid: colorless/white
in base: yellow (also in aluminum)
solubility?: soluble
76
who does grading for fruits and veggies?
USDA
77
grades for canned f+v
grade A (fancy - desserts, salads)
grade B (choice - processed foods)
grade C (standard - pie filling, pudding)
78
grades for fresh f+v
fancy
extra #1
#1
combo
#2
79
grading for f+v is based on
quality
color
firmness
maturity
freedom from defects
uniform shape and size
**not flavor
80
two proteins in meat connective tissue
collagen
elastin
81
collagen ...
becomes tender in heat
82
elastin ...
is resistant to heat - NO CHANGE
83
you want to use __ heat on tough meats because ___
moist heat to help break down the gelatin to tenderize it
84
two types of meat grading
wholesomeness - mandatory - purple circle
quality - voluntary - shield
85
types of quality meat grades
prime > choice > select > standard
*based on marbling
86
two proteins in milk
casein and whey
87
casein protein
80% of proteins
curd
precipitates at its isoelectric point (pH 4.6) when in contact with acid or rennet enzyme
88
whey protein
20% of proteins
liquid
contains the lactose; lactalbumin/globulin; water; vitamins and minerals
*B2, Ca, Phos, Pot
89
how is gluten formed
glutenin + gliadin + liquid + mix
90
purpose in cake: flour
provides gluten
which provides elastic property and structure
91
protein content of bread and cake flour
bread: 12-14%
all-purpose: ~11%
cake: 7-9%
92
purpose in cake: liquid
hydrates gluten
gelatinization
starts chemical leavening process
93
purpose in cake: leavening agents
adds height and volume
air: angel food cake, sponge cake
steam: popovers, cream puffs
CO2: yeast, baking powder, baking soda
94
purpose in cake: salt
flavor
interferes with excess growth of yeast
95
purpose in cake: egg
stability
air
color
flavor
emulsification
96
what part of the egg emulsifies
lecithin
97
purpose in cake: fat
tenderness > impedes gluten formation
98
purpose in cake: sugar
tenderness
sugar is hydroscopic which means it attracts the water the gluten needs
99
baking powder vs. baking soda
baking soda is just bicarbonate and needs an acid added
baking powder is bicarbonate + an acid, and does not need an acid added
100
muffin method of mixing
sift dry ingredients
mix liquids and dry ingredients
mix to dampen - do not over mix
101
conventional method of mixing (cake)
cream fat with sugar
add egg
add sifted dry ingredients while alternating with milk
102
pastries mixing method
cut fat into flour and salt
add liquid
103
causes for a fallen center
excess sugar, fat, or baking powder
inadequate mixing
low temperature
opening door early in baking
104
causes for a yellow cake
excess baking soda
105
causes for a tough or dry cake
excess flour or eg
overmixing or overbaking
106
causes for a coarse texture
excess sugar or baking powder
low temperature
inadequate mixing
107
causes for poor volume
inadequate baking powder
inadequate sugar
inadequate fat
108
methods of dry heat
frying
broiling
roasting
grilling
109
methods of moist heat
braising
simmering
steaming
stewing
110
conduction
heating by direct contact
*pan on stove
111
convection
heating through movement of hot air
*cuts baking time in half, lower temperature
112
induction
heating through magnetic field generated by induction coil
*burner has no flame and does not get hot
113
radiation
heating through waves that cause movement in water
114
when adding bran to a recipe,
increase flour and liquid
115
when using sweet and low in place of sugar,
use half has much
116
when using butter milk in place of regular milk,
increase the baking soda
117
when making at high altitudes,
decrease the amount of baking powder and increase the amount of liquid
118
what is starch important for
thickening
119
two types of molecules in starch
amylose
amylopectin
120
amylose
gelling
linear molecule
*not found in corn, rice, or sorghum so these can be added to foods that are frozen
121
amylopectin
non-gelling
branched molecule
122
best starch and worst starch
potato
wheat flour
123
gelatinization
what occurs when you add liquid to a starch and you heat it then mix it
the swelling that occurs when starch is heated in water
*acid creates a thin/running product
*sugar increases translucency/thinness
124
retrogradation
what occurs when gels/pasts that are cooked go back to their original form and recrystallize
125
enzymatic browning
browning d/t the action of the naturally present enzymes in food
126
non-enzymatic browning
maillard reaction
browning d/t the combination of a reducing sugar with an amino acid
*enhanced by alkalinity, increased temps, reduced water content
127
true solution
made of up small particles (salt, sugar)
128
colloidal dispersion
made up of normal large particles
129
emulsion
liquid in a liquid
mayonnaise
130
sol
solid in a liquid
turkey gravey
131
gel
liquid in a solid
custard
132
foam
gas in a liquid
egg white foam
133
suspension
gas in a solid
sponge cake
134
coarse suspension
clump of large molecules that do not mix
135
#10 can size
6 cans per case
6 lbs 9 oz
12-13 cups
20-25 serving size
136
examples of emulsifiers
disodium phosphate, lecthin, di and monoglycerides
137
examples of thickeners
pectin, cellulose, gelatin, gum, agar
138
examples of humectants
sorbitol, glycerol monostearate
139
examples of sedimentation preventers
carrageenan
140
examples of mold-inhibitors
propionate, sodium benzoate
141
examples of antioxidants
propyl gallate, BHA/BHT, ascorbic acid, alpha-tocopherol
142
examples of flavor enhancers
MSG
143
examples of anti-caking
calcium silicate, mannitol
144
isoflavones
helps lower cancer risk
found on soy products
145
thioles
cancer fighting
cruciferous vegetables
146
polyphenols
heart protection/reduce CVD risk
cocoa, dark colored f/v, tea
147
ligans
prevent breast cancer
flaxseed, wheat, bran, barley, oats
148
lycopene
prevent prostate cancer
tomato, watermelon, grapefruit
149
plant sterols and stanols
lower LDL cholesterol
foritifed juice, margarine
150
capsasin
fight pain/inflammation
black pepper, chili, jalapenos
