Food Science and Nutrient Composition of Foods Flashcards
(532 cards)
1
Q
WDescribe the nutritive value of fruits and vegetables.
A
- 75-93% water
- digestible and indigestible carbs
- some minerals (calcium in oranges, greens)
- vitamins (C, A and some B)
2
Q
Calcium is in what fruits and vegetables?
A
oranges and greens
3
Q
What vitamins are in fruits and vegetables?
A
C, A and some B
4
Q
Crispness of fruits and vegetables is also known as what?
A
state of turgor
5
Q
Crispness of fruits and vegetables is due to?
A
the osmotic pressure of water filled vacuoles
6
Q
With age ___ and ____ increase in fruits and vegetables.
A
hemicellulose and lignin
7
Q
Lignin is?
A
a non-CHO substance that is not significantly softened by cooking
8
Q
___ is unusually complete for a plant protein.
A
Soybean
9
Q
What is the limiting amino acid in soybeans?
A
methionine
10
Q
Soy protein concentrates contain ___% protein.
A
≥70
11
Q
Soy protein isolates contain ___% protein.
A
≥90
12
Q
What is TVP?
A
textured protein product; end product made from processing soybeans to produce fibers
13
Q
ripening is chemical changes due to ___.
A
enzymes
14
Q
During ripening starch changes to ___.
A
sugar
15
Q
During ripening ___ is converted to pectin (ripe) which is then converted to ___ (overripe).
A
protopectin; pectic acid
16
Q
___ accelerates ripening of fruits during storage.
A
Ethylene gas
17
Q
Most produce can be stored where?
A
Refrigerator
18
Q
Store frozen fruit ___.
A
at or near 0° F
19
Q
Store dried fruit ___.
A
at room temperature
20
Q
___ ripen best at room temperature.
A
pears, bananas, avocados, and tomatoes
21
Q
How is aging delayed in apples?
A
In a controlled/reduced oxygen atmosphere
22
Q
Raw fruits and vegetables are washed to remove ___ and ___.
A
dust; spray residues
23
Q
___ and ___ should be washed just before serving.
A
berries; mushrooms
24
Q
Fruits low in ___ darken rapidly when cut due to ___.
A
vitamin C/ascorbic acid; enzymatic action
25
How can darkening of fruits low in vitamin C be prevented?
- Dip in citrus juice
- Add sugar before freezing
- Heat to boiling
26
___ oranges yields ___ orange juice.
one dozen; one quart
27
Cooking does what 3 things to fruits and vegetables?
- softens cellulose
- increases keeping quality
- cooks starch
28
When sweetener is added to liquid packing juice, the density of the syrup is expressed as ___.
% by weight of sucrose
29
Density of a packing syrup is measured in ___ by a ___.
degrees Brix; Brix hydrometer
30
Density of a packing syrup is expressed on a label as ___.
extra light, light, heavy, extra heavy
31
Green pigment is known as ___.
chlorophyll
32
Chlorophyll is soluble or insoluble in water?
insoluble
33
Chlorophyll turns olive green in ___ and is converted to ___.
acid; pheophytin
34
Chlorophyll turns bright green in ___ and is converted to ___.
alkaline; chlorophyllin
35
What is the texture when chlorophyll is converted to chlorophyllin?
mushy; hemicellulose is broken down
36
Yellow/orange pigment is known as ___.
carotenoids
37
How are carotenoids affected by changes in pH?
They are the least affected by changes in pH; there is little effect in an acid or alkaline solution.
38
Carotenoids are soluble or insoluble in water?
insoluble
39
Lycopenes contribute what color to what fruits and vegetables?
they contribute to the red color in tomatoes, watermelon, and overtones in apricots.
40
Lycopenes act as what?
antioxidant and phytochemical
41
Red, blue, purple, and white pigments are known as what?
flavonoids
42
Red, blue, and purple pigments are known as what?
anthocyanins
43
Anthocyanins are soluble or insoluble in water?
soluble
44
Anthocyanins turn bright red in ___.
acid
45
Anthocyanins turn bluish in ___.
alkaline
46
White pigments are known as what?
anthoxanthins or flavones
47
Anthoxanthins are soluble or insoluble in water?
soluble
48
Anthocyanins turn colorless in ___.
acid
49
Anthocyanins turn yellow in ___.
allkaline
50
Chlorophyll turns ___ in acid.
olive green
51
Chlorophyll turns ___ in alkaline.
bright green
52
Anthocyanins turn ___ in acid.
bright red
53
Anthocyanins turn ___ in alkaline.
bluish
54
Anthoxanthins turn ___ in acid.
colorless
55
Anthoxanthins turn ___ in alkaline.
yellow
56
Sugars are in what vegetables?
peas and corn
57
___ is found in young vegetables and is used in ___.
glutamic acid; in form of salt (MSG)
58
Glutamic acid is found in what type of vegetables?
young
59
Sulfur is found in what vegetables?
onions and cabbage
60
When cutting onions or cabbage ___ and ___ are mixed.
sulfur and enzymes
61
How should Brussels sprouts be cooked for the best flavor?
uncovered and with little water
62
The flavor of fruit is due to what?
sugar, acids, and aromatic compounds
63
___ causes the astringent feeling in mouth when eating fruit.
Tannins (ex under-ripe banana)
64
Tannins cause the ___ feeling in the mouth when eating fruit.
astringent (ex under-ripe banana)
65
Grades of fruits and vegetables are based on ___.
quality, firmness, color, maturity, freedom from defects. uniform size and shape
66
?Explain the grading of canned fruits and vegetables.
- Grade A: desserts, salads (Fancy)
- Grade B: processed (Choice)
- Grade C: puddings, pies (Standard)
67
?Explain the grading of fresh produce.
Fancy, Extra #1, #1, combination, #2
68
Who grades fruits and vegetables?
USDA
69
Potatoes have ___ which cause color changes in raw, peeled, or bruised potatoes.
phenolic compounds
70
Potatoes have phenolic compounds which cause ___ in raw, peeled, or bruised potatoes.
color changes
71
Green color under a potato skin is due to ___.
chlorophyll that develops when potato is exposed to light during storage; may be accompanied by solanine, a natural toxicant
72
Chlorophyll in potatoes may be accompanied by ___/
Solanine, a naturale toxicant
73
Potato starch changes to ___ during storage.
sugar
74
Old potatoes taste ___, cook to a ___, and are ___ in texture compared to newer potatoes
sweeter; dark brown (Maillard reaction); softer
75
How should you boil vegetables?
Use a small amount of salted water for a short amount of time, covered pan unless otherwise indicated- to preserve nutrients. For acidic vegetables that need more time to cook- use more water and no lid.
76
How should you steam vegetables?
in a perforated container, covered, over boiling water
77
What are the benefits of preparing vegetables in a pressure cooker?
retains color and flavor
78
How should you prepare vegetables prior to pressure cooking?
cut small
79
How should you stir fry vegetables?
use tender vegetables, high in moisture; don't drain
80
**How should you frozen vegetables?
shorter cooking time than fresh because blanching and freezing have made them tender
81
How should you cook cauliflower?
for a short time, covered.
82
What are the benefits of cooking broccoli in the microwave?
less time, same flavor, retains color slightly, better retention of vitamin C, no large difference in eating quality
83
**How can you cook cabbage to minimize the development of a strong flavor?
cook for short time. keep lid off initially to let acids escape, cook in large amount of water
84
**What is the #/case, net weight, measure, and # of servings for a #10 can?
6; 6 lbs. 9 oz.; 13 cups; 20-25 servings
85
What is the #/case, net weight, measure, and # of servings for a #3 can?
12; 46 ounces; 5 3/4 cups; 12-15 servings
86
What is the #/case, net weight, measure, and # of servings for a #2.5 can?
24; 1 lb. 13 oz.; 3 1/2 cups; 6-8 servings
87
What is the #/case, net weight, measure, and # of servings for a #2 can?
24; 1 lb. 4 oz; 2 1/2 cups; 4-6 servings
88
What is the #/case, net weight, measure, and # of servings for a #300 can?
24; 14-16 oz; 1 3/4 cups; 3-4 servings
89
Muscle is composed of bundles of fibers called ___.
myofibrils
90
___ holds fibers in bundles.
a sheet of connective tissue
91
**Muscle contains 2 proteins called ___ and ___.
collagen; elastin
92
**What happens to collagen in heat?
It is hydrolyzed to gelatin and becomes tender/softens
93
**What is collagen?
The structural part of tendon that surrounds muscle
94
**Where is elastin found?
found in ligaments, cartilage; yellow color
95
**What happens to elastin in heat?
resistant to changes in heat, there is little change during cooking
96
What is finish?
the amount of fat cover on carcass
97
Where can you find fat in meat?
deposited around organs, muscles, in muscles
98
What is it called when you find fat in muscles?
marbling
99
The shape of bone identifies the ___.
cut
100
Round bone is from the ___.
leg
101
T-bone is from the ___.
back and ribs
102
Meat is ___% protein.
16-23%
103
Where would you find carbohydrates in meat?
- glycogen in the liver
| - glucose in blood
104
What are vitamins and minerals found in meat?
thiamin, niacin, riboflavin, iron, copper, and trace minerals
105
**Pork is a good source of ___.
thiamin
106
Fish has less ___ and more ___ than meat. It also has fewer ___.
fat; moisture; calories
107
**___ content is high in fish canned with ___, ___, ___.
calcium; bones; oysters; shrimp
108
What is TVP?
textured vegetable protein; fabricated into simulated meat products
109
What are benefits of mixing TVP with ground meats?
It extends the number of servings thus lowering costs and adds juiciness because of water content
110
What is the main contributor to meat color?
Myoglobin
111
Myoglobin + oxygen --> ___ ->___->___
red; brown; green with further oxidation of myoglobin
112
**What are green colors in meat due to?
further myoglobin breakdown/oxidation
113
Where and how long should meat be aged and ripened?
held in cold storage; about 10 days
114
How does aging meat increase the tenderness?
Enzymes bring about a change in muscle proteins which increases the water holding capacity of muscles
115
___ and ___ also increase tenderness of meat by increasing water holding capacity of muscle.
acid (vinegar) and salt
116
Physical activity of animal will or will not increase tenderness?
will not
117
**How can the storage life of meat be extended?
vacuum-packing meat in an oxygen-impermeable film, stored unfrozen at 0°C is anaerobic (sous vide)
118
What is modified atmosphere packaging?
MAP, air removed and replaced with gases (carbon dioxide and nitrogen)
119
For meat, the method of cooking is determined by what?
the cut of meat
120
Dry heat is used for what cuts of meat?
tender; near backbone; loin, sirloin
121
What are dry heat cooking methods?
frying, broiling, roasting
122
What is a desirable property of fat used in frying?
high smoke point
123
Define smoke point.
temperature to which fat can be heated before puffs of smoke occur
124
What should the smoke point be for fat used in frying?
>400° F
125
Should frying be used for tough cuts of meat such as bottom round?
no
126
What does rancidity involve?
the uptake of oxygen in an unsaturated fatty acid
127
What is broiling?
form of radiated heat
128
During which method of dry cooking does carry-over cooking occur?
roasting
129
What is carry-over cooking?
when meat is removed from the oven the internal meat temperature will rise 15-25° F; occurs for about 10 minutes
130
For about how long does carry-over cooking occur?
10 minutes
131
A roast should stand how long before carving?
30 minutes
132
Moist heat is used for what cuts of meat?
less tender cuts with more connective tissue; bottom round, chuck, brisket
133
What are moist heat cooking methods?
braising, simmer, steam, stewing
134
How should a bottom round be cooked?
in water for several hours
135
What is braising?
a moist heat cooking method in which you flour the meat, brown, cover and simmer in liquid
136
Where in the oven is braising done?
in the oven or on top of the range
137
What is simmering?
A moist heat cooking method in which water is heated to 170-185° with appearance of bubbles
138
What is steaming?
A moist heat method in which meat is heated over, not in, water
139
What is stewing?
a moist heat cooking method in which water or other liquid is added during cooking
140
Proteolytic enzymes do what to meat?
tenderize
141
What is an example of a proteolytic enzyme used to tenderize meat?
Papain (from papayas)
142
What method of cooking should be used when cooking fish?
dry or moist heat
143
Fish is more ___ than meat so it should be stored at a ___ temperature.
perishable; lower
144
How should fresh fish with the head attached look?
- bright red gills
- bright, shiny skin
- firm flesh that springs back when touched
145
If fresh fish with the head attached do not have bright red gills, bright, shiny skin, and firm flesh that springs back when touched- what should you do?
reject it
146
Describe the look of a fish with the head attached that should be rejected.
- gills are dull and grey
- cloudy, red-rimmed, sunken eyes
- soft texture leaving an imprint when pressed
147
What is surimi?
purified and frozen minced fish with a preservative, used in analogs, may have egg white or starch added to create desired structure
148
Surimi is used in what?
structured seafood products; crab and shrimp analogs
149
Is the shell of an egg porous or non-porous?
porous
150
What is the purpose of an egg's porous shell?
to exchange moisture and gases; covered with a bloom that prevents excessive loss and protects contents
151
What the purpose of the bloom inside and egg?
prevents excessive loss and protects contents
152
Is the color of an egg shell related to the food value or quality?
no
153
the inner membrane of the egg contracts and leaves airspace in what end?
the large end
154
The air space in an egg becomes ___ with age.
larger
155
What is a good quality indicator for eggs?
high proportion of thick white
156
What is the yolk of an egg surrounded by?
vitelline membrane
157
What are chalazae?
yolk anchors; hold the yolk in the center of an egg
158
Egg yolk is a naturally occurring ___.
oil in water emulsion
159
What is the nutritive value of an egg?
- 80 calories
- 6 grams protein
- 5 grams fat
- vitamins A, D
- riboflavin
160
the ___ of an egg is more concentrated than the ___.
yolk; white; has more protein (by weight), fat, vitamins, minerals
161
In an egg, ___ is present in an emulsified form.
fat
162
In an egg, fat is present in an ___ form.
emulsified
163
The color of an egg yolk depends on ___.
amount and type of pigment in the hen's diet
164
What is candling?
Passing an egg in front of a bright light to view its contents
165
What is judged during the candling process of an egg?
- thickness of white
| - location and condition of yolk
166
What does (egg) grading not include?
- color of the shell
| - size of the egg
167
What are the grades of eggs?
AA, A, B
168
Is size a part of the grading of an egg?
no
169
How is egg size classified?
on basis of weight per dozen: - jumbo 30 oz
- extra large 27 oz
- large 24 oz
- medium 21 oz
- small 18 oz
- peewee 15 oz
170
How long can the freshness of an egg be maintained?
6 months in cold storage (29-32° F) with grade A eggs
171
A ___ egg will sink to the bottom in a pan of cold water and has a ___ shell.
fresh; dull, rough
172
At what temperature does an egg coagulate?
62-70° C (sets a custard)
173
Egg coagulation is used to do what?
- bind
- give firmness, stability
- coats food
- browns
- clarifies liquids
174
What is syneresis?
weeping; liquid released from a coagulated product
175
When does syneresis occur?
when eggs are cooked at too high a temperature, or too low a temperature for too long a time; protein contracts and squeezes out liquid leaving tough, solid protein mass
176
What type of product does syneresis create?
tough, watery
177
Effectiveness of leavening depends on what?
amount of air beaten in and retained
178
What is leavening?
when an egg foam is heated, air expands, egg white stretches and protein coagulates leaving a light porous product
179
What does an acid do to an egg white foam?
stiffens
180
How does an acid stiffen an egg white foam?
by tenderizing the protein and allowing it to extend more easily
181
How are egg white foams compared?
by measuring the specific gravity
182
What does specific gravity measure?
the relative density of a substance in relation to that of water
183
How do you calculate specific gravity?
weight of given volume divided by weight of same volume of water
184
Egg whites at ___ temperature whip more quickly and yield a larger volume due to lower surface tension.
room
185
Egg whites at room temperature whip ___ and yield a ___ volume due to ___ surface tension.
more quickly; larger; lower
186
What stabilized an egg white foam?
sugar
187
What is emulsification?
protein in egg forms a thin film around droplets of oil; stabilizes emulsion
188
Why does an egg yolk yield a stiffer, more stable emulsion than an egg white?
it has more protein (by weight)
189
Does an egg white or an egg yolk form a stiffer more stable emulsion?
egg yolk
190
yolk is a naturally occurring ___.
emulsion
191
what is mayonnaise?
food emulsion stabilized by egg yolk
192
Explain the emulsion of an egg yolk.
- lecithin helps the yolk act as an emulsifier
| - lipoproteins stabilize the emulsion by interacting at the surface of the oil droplets to form a layer
193
What helps the yolk act as an emulsifier?
lecithin
194
What stabilizes the emulsion of an egg yolk and how?
lipoproteins; interact at the surface of the oil droplets to form a layer
195
What are methods of cooking eggs?
- water preparation
- dried heat
- custards
196
When poaching or coddling, what type of egg do you want to use?
high quality egg; appearance is important
197
___ and ___ improve the shape of a water prepared egg by hastening coagulation.
Vinegar; salt
198
Vinegar and salt improve the shape of a water prepared egg by ___.
hastening coagulation
199
During water preparation, the surface of the yolk turns green when ___ or ___.
overcooked; allowed to cool slowly
200
What causes the yolk to turn green when overcooked or allowed to cool too slowly?
- combination of iron from the yolk and sulfur from the whole egg
- combination creates ferrous sulfide
201
When using dried heat to cook an egg what happens when the egg is overcooked?
egg toughens
202
When using dried heat to cook an egg what happens when the egg is undercooked?
excessive shrinkage when removed from the oven
203
With custards, the larger the % sag, the more ___ the gel.
tender
204
With custards, the larger ___ the more tender the gel.
the % sag
205
In custards, % sag is an objective measure of what?
objective measure of quality
206
What can happen to custards made from dehydrated eggs?
- may be grayer and less yellow
- have an eggy flavor
- be watery
207
What are forms of processing eggs go through?
- frozen
- dried
- egg substitutes
208
What is added to frozen egg yolks as stabilizers?
salt and sugar
209
How are eggs frozen?
removed from shell first, can be frozen whole or in parts
210
dried eggs can vacuum packed in ___.
nitrogen gas
211
dried fortified eggs are ___% white and ___% yolk
70%; 30%
212
What are baker's special eggs?
sucrose is added to improve foaming ability
213
egg substitutes are ___ in fat, calories, cholesterol; often ___ in sodium
lower; higher
214
egg substitutes are lower in ___; often higher in ___
fat, calories, cholesterol; sodium
215
when cooking with egg substitutes, there will be ___ and ___ differences
color; flavor
216
What happens when eggs are held in the refrigerator for too long?
- deterioration affects appearance and use
- loss of carbon dioxide makes eggs more alkaline
- whites become watery; yolks flatten
- odors are absorbed
217
What is the nutritive value of milk?
- 87% water
- 3.7% fat
- 4.9% CHO (lactose)
- 3.5% protein (complete HBV)
218
what is the main carbohydrate in milk?
lactose
219
Describe the protein in milk.
complete, HBV; 80% casein
220
80% of milk protein is ___
casein
221
casein precipitates at a pH of ___ and forms ___
4.6; soft curds
222
___ is liquid that drains from curd of clotted milk
whey
223
Milk is a good source of ___
- calcium
- phosphorus
- riboflavin
- vitamins A & D
224
Milk is low in ___
iron
225
Pasteurization does what to milk
destroys pathogenic bacteria
226
Describe the time and temp for milk pasteurization
- 145° F for 30 minutes OR
| - 160°F for 15 seconds
227
What are the types of milk
homogenized, vitamin D, 2%, low fat, skim, concentrated, fermented, low lactose, yogurt, filled milk, imitation milk
228
How is homogenized milk made?
high pressure breaks fat globules to 1/5 the regular size; film of protein surrounds each globule
229
Homogenized milk is more susceptible to the action of ___
lipase, but the pasteurization process destroys lipase
230
How is vitamin D milk made?
400 USP units added per quart of milk by feeding the cow vitamin D, irradiating the milk, or adding the vitamin; must be labeled "vitamin D milk"
231
2% milk has ___% fat?
1.5-2.25%
232
low fat milk has ___% fat?
.5-2% fat
233
skim milk has ___% fat?
< .5% fat
234
List the types of concentrated milk
evaporated, sweetened condensed, dried whole, dried skim
235
What is evaporated milk?
60% water is removed
236
Evaporated milk must contain ___% milk-fat
no less than 7.9%
237
What is the brown color of evaporated milk due to?
carmelization of lactose in canning
238
What is sweetened condensed milk?
concentrated evaporate whole milk; add 15-18% sucrose or glucose
239
For sweetened condensed milk ___% sucrose or glucose is added?
15-18%
240
Does dried whole milk keep well?
no
241
dried whole milk is ___% fat?
26%
242
dried skim milk is ___% fat?
no more than 1.5% fat
243
does dried skim milk keep well?
yes
244
how is condensed skim milk made?
dry by spraying into a heated vacuum chamber
245
What are the types of fermented milk?
- cultured buttermilk
- sweet acidophilus milk
- kefir
246
How is cultured buttermilk made?
add lactic acid bacteria to skimmed or partly skimmed milk
247
What is the recipe for cultured buttermilk?
1 T vinegar or lemon juice, or 1 3/4 tsp cream of tartar; add enough milk to make 1 cup
248
when using buttermilk in place of regular milk in a recipe, ___
increase the baking soda
249
What is sweet acidophilus milk?
skim milk plus acidophilus bacteria which reduced lactose
250
What is kefir?
fermented by Lactobacillus kefir; adds carbon dioxide; about 3% alcohol
251
By fermenting with lactobacillus to make kefir ___ is added
carbon dioxide
252
kefir is ___% alcohol
3%
253
what is low lactose milk and how is it made?
lactaid; treated with lactase in processing or add the enzyme to regular milk and hold in the refrigerator
254
What is yogurt and how is it made?
a coagulated milk product; fermentation of milk sugars by lactic acid bacteria
255
What is filled milk?
skim milk, vegetable fat (coconut oil), and water; it is illegal in some states
256
What is imitation milk?
it resemble milk but contains NEITHER milk fat nor other important dairy ingredients
257
What is imitation milk made from?
casein derivatives or soybean protein and vegetable oils
258
When milk is heated, ___ precipitates out on the bottom of the pan or on the surface of milk
whey protein
259
When milk is ___, whey protein precipitates out on the bottom of the pan or on the surface of milk
heated
260
what can be done to prevent a film from forming when heating milk?
cover or beat the milk to produce a foam
261
What can be done to prevent milk from coating the sides of pan when heating milk?
heat over water
262
what can be done to prevent curdling when heating milk?
add an acid slowly and agitate
263
in milk, an ___ precipitates casein
acid
264
in milk, an acid precipitates ___
casein
265
what is the nutritive value of butter?
80% milk fat
266
what is the nutritive value of margarine?
80% vegetable oil or animal fat
267
butter turns ___ as it takes up oxygen and releases hydrogen
rancid
268
butter turns rancid as it ___ and ___.
takes up oxygen and releases hydrogen
269
what is the % fat in heavy or thick cream?
>36% fat
270
what is the % fat in medium cream?
30-36% fat
271
what is the % fat in whipped cream?
35% fat
272
what is the % fat in light or thin cream?
18-30% fat
273
what is the % fat in sour cream?
>18% fat
274
What is the percent fat in half and half?
no less than 10.5% fat
275
```
What is the percent fat for the following?
a. heavy or thick cream
b. medium cream
c. whipped cream
d. light or thin cream
e. sour
f, half and half
```
a. >36% fat
b. 30-36% fat
c. 35% fat
d. 18-30% fat
e. >18% fat
f. no less than 10.5% fat
276
How is cheese produced?
with warm milk, add lactic acid bacteria, add enzyme rennet to coagulate casein forming the curd, separate curd from whey (liquid)
277
What are types of cheese?
uncured, cured, processed
278
Uncured cheese is ___ immediately.
refrigerated
279
What are examples of uncured cheese?
cottage cheese and cream cheese
280
How is cured cheese made?
additional whey is removed, salt added, ripened
281
List the following by % moisture content from high to low: cream, mozzarella; cottage; Camembert, bleu, Swiss, cheddar, Gorgonzola, Parmesan
1. cottage (79% moisture)
2. cream, mozzarella (45-55% moisture)
3. Camembert, bleu, Swiss, cheddar, Gorgonzola, Parmesan (31% moisture)
282
What is the % moisture of cottage cheese?
79%
283
What is the % moisture of cream and mozzarella cheeses?
45-55%
284
What is the % moisture of Camembert, bleu, Swiss, cheddar, Gorgonzola, Parmesan cheeses?
31%
285
What is processed cheese?
blend of several natural cheeses
286
how is processed cheese made?
an emulsifier is added
287
What emulsifier is added to make processed cheese?
disodium phosphate
288
Why is processed cheese better for cooking?
the fat will not separate out
289
Is processed or natural cheese better for cooking?
processed
290
What is the % moisture of processed cheese?
41-50%
291
the starchy endosperm of grains and cereals is rich in ___.
protein
292
grains and cereals have an outer layer of ___ and ___
hull and bran
293
what is scutellum?
in the germ of grains and cereals; has most of the thiamin
294
the scutellum has most of the ___ in grains and cereals
thiamin
295
what is the nutritive value of grains and cereals?
- 75% starch
- partially complete protein
- 2% fat-found in the germ
- vitamin E, thiamin, riboflavin, phosphorus
296
Where is the fat found in grains and cereals?
in the germ
297
where is the vitamin E found in grains and cereals?
in the germ
298
what is milling grains?
air classification is a separation method that improves baking qualities by separating large four particles from fine particles
299
What do quick cooking cereals have added?
disodium phosphate
300
What is farina?
inner portion of a wheat kernel
301
Why is disodium phosphate added to quick cooking cereals?
makes the cereal alkaline so that particles swell faster
302
What type of diet should avoid quick cooking cereals?
low sodium due to the added disodium phosphate
303
what does enzyme treated for quicker cooking time mean?
the proteins have been split to lessen the cooking time
304
List the types of wheat flours
graham/whole wheat, bread (hard wheat), all-purpose (blend of hard and soft), pastry (soft wheat), cake (soft wheat), enriched, instant, self-rising
305
What is graham or whole wheat flour?
entire grain is used; use freshly ground, spoils more quickly due to the fat in the germ
306
What is bread flour?
made with hard wheat; stong gluten 11.8% protein
307
What is all-purpose flour?
blend of hard and soft wheat; less gluten; 10.5% protein
308
What is pastry four?
soft wheat, weaker gluten; 7.9% protein
309
What is cake flour?
soft wheat, least and weakest gluten; 7.5% protein
310
What is enriched flour?
flour enriched with thiamin, riboflavin, niacin, iron, and folic acid
311
What is instant flour?
no pre-sifting is needed; aka instantized, agglomerated, instant blending
312
What is self-rising flour?
has baking powder, flour, and salt
313
List the following types of flour from most to least protein: pastry, all purpose, cake, bread
1. bread (11.8% protein, strong gluten)
2. all-purpose (10.5% protein, less gluten)
3. pastry (7.9% protein, weaker gluten)
4. cake (7.5% protein, least and weakened gluten)
314
What is durum wheat?
high in gluten so products are flexible after cooking; after bran and germ are removed starch is ground to make semolina flour
315
Noodles contain ___ or ___
egg yolk or egg solids
316
What happens when rice is cooked in excess water or when water is drained off?
vitamins are lost
317
How should rice be prepared?
cook in an amount of water that will be absorbed during cooking; for 1 cup rice use 2 cups water
318
What is the functional property of gluten in flour?
gives elastic properties, forms framework, holds in leavening agent
319
How is gluten made?
from gliadin and glutenin through process of hydration and mixing
320
What is the color of flour due to?
carotenoids
321
What turns flour from creamy yellow to white?
natural agents cause oxidation during storage
322
What does a flour label say if an oxidizing agent is added to it?
bleached
323
what does strength of flour refer to?
capacity to retain leavening
324
what does strength of flour depend on?
quality of gluten
325
___ flour is strong; ___ flour is weak
bread; cake
326
adding ___ decreases volume of the end produce.
bran
327
adding bran ___ the end produce.
decreases the volume; bran is heavy and weighs the mixture down
328
How should you compensate if bran is added?
increase flour and liquid; flour provides more gluten and liquid hydrates
329
what is the functional property of liquid when using flour?
- hydrates the gluten and starts its development
- starts action of chemical leavening agent
- dissolves the salt and sugar
- gelatinizes the starch
330
Define leavening agent
substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda.
331
How is steam used as a leavening agent?
it expands the hollow shell formed by flour and egg
332
What is required for steam to be a leavening agent?
hot oven to raise liquid to boiling quickly
333
Steam is used as a leavening agent in what items?
popovers and creampuffs
334
How is air used as a leavening agent?
expands when heated before proteins coagulate and retain it
335
How is air incorporated when using as a leavening agent
beating, sifting, folding, and creaming
336
Air is used as a leavening agent in what items?
angel cake, sponge cake
337
How is carbon dioxide used as a leavening agent?
from action of yeast on sugar, yielding carbon dioxide and alcohol; from action of acid on baking soda; in baking powder
338
How is carbon dioxide created from the action of yeast on sugar so it can be used as a leavening agent?
that action of yeast yields carbon dioxide and alcohol
339
What are some acids used on baking soda to create carbon dioxide for leavening?
sour milk, cream of tartar, molasses
340
What is baking powder?
a mixture of baking soda (provides carbon dioxide), a dry acid (react with soda to release carbon dioxide), and cornstarch (keeps contents dry)
341
What are the types of baking powder?
- tartrate
- phosphate
- combination
342
Use __tsp baking powder per cup flour
1 1/2 tsp
343
What happens to old baking powder?
it becomes more alkaline causing loss of thiamin in baked goods
344
What is the function property of salt in breads?
- adds flavor
| - keeps yeast from sticking
345
What happens when too much salt is added to bread?
it interferes with the growth of yeast
346
What is the functional property of egg in a bread?
- provides stability
- retains leavening agent
- distributes shortening by emulsification
- introduces air
- adds color and flavor
347
What is the functional property of fat in a bread?
adds tenderness by coating gluten particles keeping them from becoming one mass
348
What does it mean that sugar is hygroscopic?
softens gluten and prevents gluten development by absorbing some of the water that gluten needs this modifies the texture by tenderizing
349
What does too much sugar in a bread result in?
coarse cells, thick walls, a shiny crust and a crumbly product
350
What is most of the sugar in honey?
glucose and fructose
351
When substituting sweet and low for sugar in a recipe how much should you use?
half as much
352
list methods of mixing
beat, cream, cut-in, fold, knead, stir, and whip
353
What is the beating method of mixing?
mixing over and over to smooth and incorporate
354
What is the creaming method of mixing?
work one or more foods until soft and creamy; ex. cream fat into sugar
355
What is the cut-in method of mixing?
distribute fat into dry ingredients
356
What is the fold method of mixing and when is this used?
a down, across, up and across the top motion, rotate the bowl; used in foams
357
What is the knead method of mixing and when is it used?
push, pull, turn; used in doughs
358
What is the stir method of mixing?
circular or figure eight motion to blend
359
What is the whip method of mixing?
beat rapidly to incorporate air to form a foam
360
What type of bowl should be used for mixing and how full should that bowl be?
a bowl with sloping sides; 1/2 full
361
What are quick breads?
they are leavened with steam, air, chemical leavening agents
362
What are examples of quick breads?
muffing, biscuits, and popovers
363
What are the basic ingredients of a quick bread?
egg and flour
364
What is the muffin method of mixing?
1. sift dry ingredients; make well in the center
2. blend liquids and add all at once to dry
3. mix just enough to dampen; DO NOT want a smooth batter
365
What happens with excess mixing of muffins?
- loss of carbon dioxide
- overdeveloped gluten
- tunneling from top to bottom
- tough, heavy product
366
What are the characteristics of a good muffin?
- round, pebble top
- symmetrical shape
- no long, narrow tunned
367
What is the method of mixing cakes?
1. cream fat with sugar
2. add egg
3. add sifted dry ingredients in portions alternating with portions of milk
368
What are two types of cake, with examples of each
1. shortened cake (layer, pound)
| 2. foam cake (angel, sponge, chiffon)
369
Describe shortened cakes
comparatively large amount of fat; uses chemical leavening
370
What is the leavening agent in a layer cake?
baking powder
371
What is the leavening agent in a pound cake?
air from creaming and steam during baking
372
For a rich cake, increase ___, ___, and ___; this ___ the keeping quality
fat; sugar; egg; increases
373
to make a gold cake, use ___.
egg yolks
374
to make a white cake, use ___.
egg whites
375
to make a yellow cake, use ___.
the whole egg
376
foam cakes use ___ as the leavening agent
air
377
an angel cake used ___ foam
egg white
378
a sponge cake uses ___ foam
yolk and white foam
379
a chiffon cake uses what?
liquid yolks, egg white foam, baking powder (leavening agent) and oil (liquid)
380
What does crumb structure depend on?
ingredients, procedure used, pan shape and size, baking temperature, time elapsed before baking
381
the more sugar, the ___ time is needed to reach the elevated coagulation temperature of the gluten
more
382
as sugar ___, the volume of the cake increases up to the point where the volume is so great, and the gluten so week, that the gluten strands snap and the cake falls in the center (gummy crystalline center)
increases
383
Why might a cake fall in the center due to excess sugar?
volume of cake increases, volume is great and gluten weak so the gluten strands snap; this gives a gummy crystalline appearance
384
What causes yellowing in cakes?
alkaline batter (excess soda)
385
What causes a fallen center in cakes
excess sugar, excess fat, excess baking powder, inadequate mixing, oven temp too low, open door early during baking
386
What causes a tough, dry crumb in cakes?
too much flour or egg, too much mixing, too little fat or sugar, over-baking
387
What causes a coarse texture in cakes?
too much baking powder or sugar, oven temp too low, inadequate mixing
388
What causes poor volume in cakes?
too little baking powder, improper level of sugar or fat
389
What are cookies?
modified shortened cake; higher in fat, lower in sugar and liquid
390
What is a pastry made of?
flour, fat, liquid, and salt
391
lard and oil are ___% fat?
100%
392
butter and margarine are ___% fat?
80%
393
When substituting butter for lard, do you use more or less?
more because butter is only 80% fat while lard is 100%
394
When substituting oil for lard, do you use more or less?
use equal amounts because they are both 100% fat
395
What is the mixing method for pastries?>
1. cut fat into flour and salt
2. add liquid
avoid overhandling
bake at 425-450°F for 10-15 min
396
at what temp and for how long should pastry dough be baked?
bake at 425-450°F for 10-15 min
397
How can you enhance tenderness in pie crusts?
by using oil, soft fats, or fat cut into very small pieces
398
How is flakiness in pastries promoted?
leaving fat in coarse particles; fat in pieces melts and flows, leaving a hole where steam collects and pushes upward against the upper surface of the resulting cell, the cell is locked into that extended position resulting in a flaky crust
399
How should a meringue be added to a pie
spread meringue on warm to hot filling and bake at 425°F for 4-5 min
400
put the following doughs in according to proportion of flour to liquid: drop, stiff, pour, soft
1. pour (1:1 liquid:flour; waffles)
2. drop (1:2 liquid:flour; muffins)
3. soft (1:3 liquid:flour; bread)
4. stiff (1:4 liquid:flour; pie crust)
401
what is an example of a pour dough
waffle
402
what is an example of a drop dough
muffin
403
what is an example of a soft dough
bread
404
what is an example of a stiff dough
stiff
405
a ___ fat, ___ sugar batter absorbs most fat when deep fried
more fat; more sugar
406
a more fat, more sugar batter absorbs most fat when ___
deep fried
407
What type of flour should be used for yeast dough
high protein bread flour
408
What happens if low protein bread flour is used for yeast dough
crumbly products with poor texture
409
What does the yeast ferment in a yeast dough and what is the product?
sugar; releases carbon dioxide
410
what are methods of producing a yeast dough?
straight dough, sponge method, and continuous bread making method
411
What is the straight dough method for preparing yeast dough?
all ingredients are added before dough is allowed to ride
412
What is the sponge method for preparing yeast dough?
1. combine liquid with yeast and part of flour and allow this batter (sponge) to ferment for several hours
2. add sugar, salt, fat, and rest of flour
3. knead
4. proofing time is shortened
use strong flour, high in protein (bread flour)
413
what is proofing time?
the final rising of the dough
414
what is the sponge of a yeast dough prepared with the sponge method?
batter made with the liquid, yeast, and part of the flour
415
what type of flour should be used for the sponge method of mixing yeast dough
strong, high protein, bread flour
416
In what setting is the sponge method of mixing yeast dough used?
commercial
417
What is the continuous bread making method for preparing yeast doughs?
commercial process that substitutes intense mechanical energy to a large degree for traditional bulk fermentation
418
What is the benefit of continuous bread making as a method for preparing yeast doughs?
reduces processing times; not as affected by fermentation time and temperature
419
In what setting is the continuous bread making method of mixing yeast dough used?
commercial
420
What happens when baking at high altitudes?
decreased pressure causes gas to expand faster, steam forms earlier; expansion may be excessive before heat of oven has coagulated the protein and gelatinized the starch enough to stabilize the structure
421
How should you correct when baking at high altitudes?
- decrease amount of baking powder
| - increase the amount of liquid
422
starch is composed of ___ and ___ molecules
amylose and amylopectin
423
___ is responsible for gelation in cooled, cooked pastes
amylose
424
amylose is responsible for ___ in cooled, cooked starch pastes
gelation
425
___ starches have only amylopectin
waxy (corn, rice, sorghum)
426
Waxy starches have only ___
amylopectin
427
what are examples of waxy starches?
corn, rice, and sorghum
428
is amylopectin gelling or non-gelling?
non-gelling
429
Are waxy starches stable to freezing and thawing or not?
yes, they are stable
430
waxy starches are used in what types of food
frozen
431
what type of starch is used most often?
corn
432
list the thickening ability of the following starched in order of effectiveness: waxy sorghum, waxy rice, potato, waxy corn, wheat, tapioca
1. potato
2. waxy corn
3. waxy rice
4. waxy sorghum
5. tapioca
6. wheat
433
why is wheat flour even less effective tha pure wheat starch?
because of the protein content
434
What is the most effective starch to use as a thickener?
potato; can use the least amount
435
___ starches are more effective thickening agents in starch pastes than their standard counterparts
waxy
436
waxy starches are more or less effective thickening agents in starch pastes than their standard counterparts?
more
437
___ and ___ flour have more starch and less gluten so they thicken better
pastry and cake
438
pastry and cake flour have more ___ and less ___ so they thicken better
starch; gluten
439
what is gelatinization?
the swelling that occurs when starch is heated in water close to the boiling point; heat dissociates the bonds so that water moves in and swells granules; friction is created causing the paste to thicken
440
What is the role of sugar in starch pastes?
1) competes with starch for the water needed for gelatinization
2) increases translucency, reduces viscosity and gel strength
441
what happens to a starch paste if too much sugar is added?
the consistency is thin; the water used to dissolve excess sugar and is no longer available for the gelatinization of the starch- this decreases the swelling of the starch granules
442
why is an acid added when cooking of starch paste is complete?
acid breaks down the starch and will give a runny product if added any sooner (ex. if lemon juice is added to lemon meringue pie before cooking is complete the filling will be runny)
443
what is retrogradation?
after a starch paste has been cooled or chilled, it may become less soluble and recrystallizes to form a solid or rigid gel; it reverts back to insoluble form on freezing or aging; the hydrogen bonds holding the gel together break and reform in an orderly crystalline fashion; recrystallization=retrogradation
444
retrogradation occurs in what starches?
those with a high proportion of amylose
445
when does a starch paste retrograde?
on freezing or aging
446
Why does a starch paste have a grittytexture after retrogradation?
hydrogen bonds holding the gel together break and reform in an orderly crystalline fashion
447
What is the texture of something that has retrograded?
gritty
448
does retrogradation increase or decrease the quality of food?
decrease; it is undesirable
449
What can be done to allow something that has retrograded to move into a gel again?
heat breaks the 4 bonds holding the amylose together and allows it to move into a gel again
450
How can frozen products be prepared to avoid retrogradation?
prepare them with a starch or flour from a waxy cereal (waxy corn, sorghum, or rice)
451
Why is retrogradation greatly accelerated by freezing?
when a starch gel is thawed, water is lost because it is unable to rebind to the fragile spongy mass
452
What is chemical modification of a starch?
modification by acids and enzymes to change viscosity and ability to gel
453
What is physical modification of a starch?
starch is pre-gelatinized and dehydrated so that it is porous and no heating is needed; used in instant pudding
454
what is used to stabilize heated gravies?
waxy maize; modified cornstarch
455
How are starches prepared?
with dry heat, with moist heat, in white sauces
456
What is happens when dry heat is applied to starch?
- color change occurs (toast browns)
- in gravy, starch is heated without water and the temp rises rapidly degrading the starch, the starch molecules then break into fragments called dextrins (dextrinization)
457
What do starch granules do in cold water?
form a suspension; they DO NOT dissolve
458
What happens when moist heat is applies to starch?
when heated, molecules swell, thicken, become translucent due to gelatinization
459
What happens when starch is not mixed well enough with the cold liquid or is added directly to hot liquids?
lumps form which decreases thickening; granules on the outside swell as they take up water; those on the inside remain dry, decreasing thickening
460
How can lumps be prevented when applying moist heat to starches?
mix starch with fat, cold liquid or sugar
461
What affects the stability of swollen starch granules in a paste?
- heat
- acid
- agitation
462
How are white sauces made?
1. melt fat, add flour
2. remove from heat, add liquid at 170-180° F; add salt
3. add an acid when cooking is complete
463
What is a roux?
half fat, half flour
464
How can you get a clear, shiny, translucent white sauce?
use cornstarch as a thickener
465
What is a grainy and starchy tasting produce due to when cooking a white sauce?
uncooked flour
466
what is an example of a thick white sauce?
souffle
467
How do you prepare crystalline candies?
1. heat sugar and liquid to dissolve; heat further
| 2. crystallize under conditions that produce small crystals which have a smooth, creamy feeling
468
How can crystal size be controlled?
- acid (cream of tartar, vinegar)
- fat (chocolate, milk)
- protein (milk, egg whites, gelatin)
- other
469
What are means of controlling crystal size other than acid, fat, and protein?
- dissolve all sugar
- allow no dust particles to remain on surface during cooling
- cool until viscous before agitation
- continuous agitation
470
What are the ingredients of candies?
sugar, water, corn syrup or cream of tartar
471
What is the product like when making candies? How does this change during the process? with further beating?
viscous, shiny, and smooth at the start of the process; then becomes creamy, dull, and lighter in color; with further beating cools and stiffens rapidly
472
What are the two types of candies?
crystalline sugar and non-crystalline suga
473
What is crystalline sugar?
has a fixed orderly pattern of molecules or atoms
474
What is an example of large crystalline crystals?
rock candy
475
What is an example of small crystalline crystals?
fondant or fudge
476
Why is fudge creamier than other crystalline candies?
it has more substance that interfere with crystallization
477
Describe non-crystalline candies.
amorphous, glasslike
478
How is crystallization prevented in non-crystalline sugar candies?
by adding interfering substances (fat, milk) or by increasing the concentration of sugar
479
What can be added to retard crystallization thus increasing viscosity and chewiness?
corn syrup
480
give examples of the following non-crystalline candies:
a. hard candies
b. brittles
c. chewy candy
d. gummy candy
a. hard candies: sourballs, butterscotch
b. brittles: peanut brittle
c. chewy candy: taffy, caramel
d. gummy candy: marshmallows, jellies, gumdrops
481
What is overrun?
the increase in volume from freezing and whipping
482
How is overrun determined?
by weight; shouldx be 70-80%
483
Overrun in ice cream should be ___%
70-80%
484
What makes ice cream smooth and how?
homogenization; makes it easier to beat in air during freezing
485
What is essential to keep ice crystals small and to incorporate air when making ice cream?
agitation
486
Why is agitation essential when making ice cream?
it keep ice crystals small and incorporates air
487
when making ice cream, what type of water should you hydrate gelatin in?
cold water, then heat
488
when making ice cream ___ interferes with crystal formation, making crystal small and smooth
fat
489
What is the product if not enough fat is added when making ice cream?
a grainy ice cream with large crystals
490
If your ice cream is grainy, how can you produce a smoother ice cream?
increase the fat (use whipping cream v half and half or heavy cream instead of light cream)
491
Aside from fat, what are other things that interfere with crystallization when making ice cream?
egg, gelatin, nonfat milk solids also interfere with crystal formation
492
what is mellorine?
imitation ice cream; butterfat is replaced by hydrogenated vegetable oil
493
what is the nutritive value of gelatin?
4 calories per gram; it is an incomplete protein
494
why is gelatin considered an incomplete protein?
no tryptophan, low in methionine and lysine
495
what are properties and uses for gelatin?
- changes liquid into an elastic solid
- acts as a foaming agent (ex marshmallows)
- keeps sugar and ice crystals small in candy and ice cream
496
how does gelatin keep sugar and ice crystals small in candy and ice cream?
interferes with the union of small crystals to make larger ones
497
describe the process of gel formation
1 T gelatin will gel 1 pint liquid; mix with cold water to soften; add hot water to disperse
498
1 T gelatin will gel how much liquid?
1 pint
499
what adjustments should be made when making a large gelatin mold, when gel is standing at room temperature for a long time, when acid content is high, or when making a whip?
increase gelatin or decrease liquid
500
when making a gel when should you increase the gelatin or decrease the liquid?
- when making a large gelatin mold
- when gel is standing at room temperature for a long time
- when acid content is high
- when making a whip
501
what is bromelin?
an enzyme in fresh or frozen pineapple that breaks down protein and prevents gelation
502
what enzyme in fresh or frozen pineapple breaks down protein and prevents gelation
bromelin
503
where is bromelin found?
in fresh or frozen pineapple
504
brew coffee at ___°F for the best flavor
185-203°F
505
What happens when coffee is brewed above 185-203°F?
tannin is extracted and coffee is bitter
506
what is a percolator?
single container, covered basket with stem, gives stronger and bitter coffee; water is hotter and repeatedly passes through the grounds
507
What is a dripolator?
three separate compartments; add boiling water to top and let drip through; brief contact with the grounds; free of bitterness
508
what does vacuum brewed mean?
higher temps than recommended
509
What does the process of making decaffeinated coffee use?
methylene chloride
510
who regulates the composition of food?
national nutrient data bank, usda
511
who controls food additives?
FDA
512
list additives that are emulsifiers
- monoglycerides
- diglycerides
- lecithin
- disodium phosphate
513
What is the function of the additive glycerol monostearate?
humectant (retains moisture) and increases the firmness of foods
514
what is a humectant
it retains moisture
515
list additives that are stabilizers
- carrageenan
- pectin
- cellulose
- gelatin
- vegetable proteins
516
what is the function of the additive sodium stearate?
anti-caking agent
517
what is the function of nitrates as an additive?
fixes color, inhibits the spores of clostridium botulinum
518
what is the function of the additive proprionate?
preservative; mold inhibitor
519
what is the purpose of the additive ascorbic acid?
enhanced appearance by preventing browning
520
what are functional foods?
foods that provide more benefits than the basic nutritional benefits
521
what is meant by convention functional foods?
they are not modified through enrichment, fortification, or enhancement
522
what are examples of conventional functional foods?
- grape juice and red wine has resveratrol which reduces platelet aggregation
- omega 3 fatty acids in faty fish reduce TG levels
- tomatoes have lycopene which may reduce prostate cancer risk
523
what is meant by modified functional foods?
they are altered through enrichment, fortification, or enhancement
524
what are examples of modified functional foods?
- fermented dairy products have probiotics which support GI health
- fortified margarines contain plant sterols and stanol esters which reduce total and LDL cholesterol
- calcium fortified orange juice, iodized salt, folate-enriched breads
525
what is an example of a medical functional food
PKU formulas free of phenylalanine
526
what is an example of a functional food for special dietary use
gluten-free, weight loss foods
527
what are phytochemicals?
biologically active, naturally occurring chemical compounds in plant foods, act as natural defense for the plant
528
what are some sources of phytochemicals?
fruits, vegetables, legumes, whole grains, nuts, seeds, herbs, spices
529
what are possible benefits of phytochemicals?
- prevention or treatment of chronic diseases like cancer or heart disease
- may detoxify drugs, toxins, carcinogens, mutagens
- may act as blocking agents, preventing active carcinogen from reaching target tissue-may reduce risk of CHD by protecting LDL cholesterol from oxidation, reducing synthesis or absorption of cholesterol
530
What are examples of phytochemicals?
1. thiols - cruciferous vegetables (sulfur) - detoxification of carcinogens
2. soy foods - isoflavones - lower elevated cholesterol
531
what are some general categories of phytochemicals?
terpenes, carotenoids, lycopene, limonoids, phenols, flavonoids, isoflavones, phytoestrogens, thiols, indols, lignans
532
what is food synergy?
the additive influence of foods and constituents which, when eaten, have a bneficial effect on health
