Food Science

Question 0

When should berries and mushrooms be washed?

Answer 0

Just before serving

Question 1

What accelerates ripening of fruits during storage?

Answer 1

Ethylene gas

Question 2

What is the green pigment in fruits/vegetables?

Answer 2

Chlorophyll

Question 3

Chlorophyll turns to _ when in an acid.

Answer 3

Pheophytin

Question 4

Chlorophyll turns to _ when in an alkaline solution.

Answer 4

Chorophyllin

Question 5

Yellow and orange pigments are also known as _.

Answer 5

Carotenoids

Question 6

What is the effect of carotenoids in an acid/alkaline solution?

Answer 6

Little effect.

Question 7

What are lycopenes?

Answer 7

Pigments responsible for the red colors in fruits such as tomatoes, watermelon, apricots.

Question 8

What is the function of lycopenes?

Answer 8

Antioxidants/phytochemicals.

Question 9

What happens to onions when they are cooked in an aluminum pan?

Answer 9

They turn yellow.

Question 10

Describe the grading of canned fruits and vegetables.

Answer 10

Grade A - desserts/salads (fancy)
Grade B - processed (choice)
Grade C - puddings/pies (standard)

Question 11

Describe the grading of fresh produce.

Answer 11

Fancy, Extra #1, #1, Combination, #2

Question 12

Who grades fruits and vegetables?

Answer 12

USDA

Question 13

Describe the cooking time for frozen vegetables.

Answer 13

Shorter cooking time than fresh because blanching and freezing have made them tender.

Question 14

Describe the cooking process of cabbage.

Answer 14

cook for a short period of time in a large quantity of water of with the lid off to let acids escape/minimize strong flavor

Question 15

How many cups are in a #10 can?

Answer 15

13 cups (20-25 servings)

Question 16

What is the structural part of tendons that surrounds the muscle?

Answer 16

Collagen

Question 17

What happens to collagen when it is in heat?

Answer 17

It is hydrolyzed to gelatin and becomes tender.

Question 18

What is the component of meat found in ligaments/cartilage that is resistant to heat?

Answer 18

Elastin

Question 19

Pork is a good source of _.

Answer 19

Thiamin

Question 20

Canning fish with bones, oysters, or shrimp raises the content of what mineral?

Answer 20

Calcium

Question 21

What causes the green color of meat?

Answer 21

Further myoglobin breakdown/oxidation

Question 22

How does vacuum packing increase the storage life of meat?

Answer 22

It is anaerobic so bacteria cannot grow

Question 23

Describe USDA inspection and grading of meat.

Answer 23

Inspection/grading is mandatory at slaughter and says that the meat is fit for human consumption.

Question 24

List the grades of meats in order from best to worst.

Answer 24

Prime, choice, select, standard.

Question 25

What is meat grading based on?

Answer 25

Maturity of the animal, marbling of fat, color, and texture

Question 26

What determines the method of cooking meat?

Answer 26

The cut of the meat

Question 27

What is the safe minimum internal temperatures for pork, beef, veal, lamb, steaks, roast, and fish.

Answer 27

145 F

Question 28

What is the safe minimum internal temperature for cooking ground beef, ground veal, or ground lamb?

Answer 28

160 F

Question 29

What is the safe minimum internal cooking temperature for turkey, chicken, and duck?

Answer 29

165 F

Question 30

What is the effect of adding nitrites to meats?

Answer 30

Inhibits botulism (turns meat pink).

Question 31

After roasting, what is carry over cooking?

Answer 31

When meat is removed from the oven, internal meat temperatures rise 15-25 F and continues to cook the meat for ~10 minutes.

Question 32

Describe braising.

Answer 32

A moist-heat cooking method. Flour meat, brown, cover, and simmer in liquid.

Question 33

Describe acceptable fresh fish.

Answer 33

Bright red gills, bright shiny skin, firm when touched.

Question 34

Describe the nutrient contents of egg yolk compared to egg whites.

Answer 34

More concentrated than white, more protein, fats, minerals, and vitamins.

Question 35

How are eggs graded?

Answer 35

By candling - passing an egg in front of bright light to view contents.

Question 36

List the grading of eggs.

Answer 36

AA, A, B

Question 37

What temperature coagulates protein and sets custard?

Answer 37

62-70 C

Question 38

What helps to stiffen an egg white foam and how?

Answer 38

An acid - it tenderizes the protein and allows it to extend more easily.

Question 39

Why do egg whites at room temperature whip better?

Answer 39

Lower surface tension.

Question 40

What might happen when you make a custard with dehydrated eggs?

Answer 40

The custard may be grayer, less yellow, have an eggy flavor, and be watery

Question 41

What differences may be seen when cooking with egg substitutes?

Answer 41

Color and flavor differences

Question 42

What is cultured buttermilk?

Answer 42

Skimmed/partly skimmed milk with added lactic acid.

Question 43

When using buttermilk in place of regular milk, what needs to also be changed?

Answer 43

Increase the baking soda.

Question 44

What is sweet acidophilus milk and how does it effect lactose?

Answer 44

Skim milk plus acidophilus bacteria - reduces lactose.

Question 45

What happens to whey protein when milk is heated?

Answer 45

Whey protein is precipitated out on bottom of pan or surface of milk.

Question 46

What does adding an acid to milk do?

Answer 46

Precipitate casein.

Question 47

What causes butter to turn rancid?

Answer 47

Taking up oxygen and releasing hydrogen.

Question 48

What are the components of butter vs margarine?

Answer 48

Butter is 80% milk fat, margarine is 80% vegetable oil or animal fat.

Question 49

List the creams with the most fat.

Answer 49

Heavy/thick cream, medium, whipped cream

Question 50

What is the purpose of adding disodium phosphate to cheese?

Answer 50

It emulsified the cheese so that the fat does not seperate out during cooking.

Question 51

What is the purpose of adding disodium phosphate to quick-cooking cereals?

Answer 51

Makes the cereal alkaline so the particles swell faster.

Question 52

What is the ratio of rice to water when cooking rice?

Answer 52

1:2

Question 53

Which type of flour has the most protein?

Answer 53

Bread flour

Question 54

Which type of flour has the least protein?

Answer 54

Cake flour.

Question 55

What needs to be compensated when adding bran to a product?

Answer 55

Increase flour and liquid because bran is heavy and decreases volume of end product.

Question 56

What happens as baking powder ages?

Answer 56

It becomes more alkaline causing loss of thiamin in baked goods

Question 57

What does it mean when someone says sugar is hygroscopic?

Answer 57

Sugar modifies texture by tenderizing (it absorbs water)

Question 58

Describe leavening with quick breads.

Answer 58

Leavened with stem, air, chemical leavening agents; basic ingredients are egg and flour.

Question 59

What happens when you mix a quick bread excessively?

Answer 59

Carbon dioxide is lost, gluten is overdeveloped, there are tunnels from top to bottom, and you have a tough/heavy product.

Question 60

What is a rich cake?

Answer 60

Increased fat, sugar, egg

Question 61

What causes yellowing in cakes?

Answer 61

An alkaline batter (excess soda)

Question 62

What causes a fallen center in cakes?

Answer 62

Excess sugar, excess dat, excess baking powder, inadequate mixing, oven temperature too low, open door during early baking.

Question 63

What causes a tough, dry crumb in cakes?

Answer 63

too much flour or egg, too much mixing, too little fat of sugar, overbaking

Question 64

What causes course texture in cakes?

Answer 64

Too much baking powder or sugar, oven temperature too low, inadequate mixing.

Question 65

What causes poor volume in cakes?

Answer 65

Too little baking powder, improper level of sugar or fat.

Question 66

What are the main components of pastry?

Answer 66

Flour, fat, liquid, and salt.

Question 67

What do you need to do when substituting butter for lard?

Answer 67

Use more - butter is only 80% fat

Question 68

What increases tenderness in pie crusts?

Answer 68

Using oil, soft fats, or fat cut into very small pieces

Question 69

What increases flakiness in pastries?

Answer 69

Leaving fat in coarse particles

Question 70

What is the sponge method of making dough?

Answer 70

Combining liquid with yeast and part of flour and allow this batter to ferment for several hours - add sugar, salt, fat, and rest of flour - knead

Question 71

What happens to proofing time when you do the sponge method and what needs to be changed in the recipe?

Answer 71

Shortened, use a stronger flour that is higher in protein

Question 72

What happens to process time when using the continuous bread-making method?

Answer 72

Reduces process time

Question 73

Which starch is the most effective at thickening? the least?

Answer 73

Potato - most, wheat - least

Question 74

What is a roux?

Answer 74

Half fat, half flour

Question 75

When making ice cream, what is overrun and the %?

Answer 75

The increase in volume from freezing and whipping, should be 70-80%

Question 76

How can you produce smoother ice cream?

Answer 76

Increase fat

Question 77

What is bromelin?

Answer 77

An enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation

Question 78

What is the best temperature to brew coffee?

Answer 78

185-203 F

Question 79

Name some additives that act as an emulsifier.

Answer 79

Monoglycerides, diglycerides, lecithin, disodium phosphate

Question 80

What does the additive glycerol monostearate do?

Answer 80

Humectant (retains water to increase firmness

Question 81

What do nitrites do?

Answer 81

Fixes color, inhibits spores of clostridium botulism

Question 82

What does proprionate do?

Answer 82

Acts as a preservative, inhibits mold

Question 83

What does ascorbic acid do as a food additive?

Answer 83

Enhances appearance by preventing browning

Question 84

What are functional foods?

Answer 84

Provide more benefit than the basic nutritional benefits

Question 85

Name the functional food effect of fortified margarines

Answer 85

Contain sterols and stanol esters that reduct LDL and total cholesterol

Question 86

Name the functional food effect of grape juice and red wine

Answer 86

contain resveratrol which reduces platelet aggregation

Question 87

Name the functional food effect of fatty fish

Answer 87

contain omega-3s that reduce TG levels

Question 88

Name the functional food effect of fermented dairy products

Answer 88

contain probiotics that support GI health

Question 89

Name the functional food effect of tomatoes

Answer 89

Contain lycopene which may reduce prostate cancer risk

Question 90

What is food synergy?

Answer 90

the additive influence of foods and constituents which have a beneficial effect on health