GASTRO - Lesson 1 Flashcards
(93 cards)
basic science and applied science of food (from agricultural science and nutrition and leads through the scientific aspects of food safety and food processing, informing the development of food technology)
Food science
Food is inseparable from the history of man. It is as
important as oxygen in maintaining life. Several
definitions are given for food for a clearer concept
about this basic human need.
Food Civilization
Is any substance consisting essentially of protein, carbohydrate, fat, and other nutrients used in the body of an organism to sustain growth and vital processes and to furnish energy.
Food
According to FDA, _____ is any substance whether simple, mixed or compounded, which is used as food or drink, confectionary or condiment
Food
- Food is a mixture of Chemicals in well-ordered
system of cellular structures. - Any food item can be separated into chemically
identifiable substances
CHEMICAL STRUCTURE OF FOOD
Physical Characteristics of Food
1.Shape
2.Size
3.Weight
4.Volume
5.Surface area
6.Density
7.Porosity
8.Color
9.Appearance
10.Drag coefficient
11.Center of gravity
are biological in nature and as such have certain unique characteristics which distinguish them from other manufactured products.
Raw food materials
Chemical Structures in Food
1.Carbohydrates
2.Fats
3.Proteins
4.Vitamins
5.Minerals
6.Water
❑is present in all food items
❑The most abundant of all elements in its natural state
❑is a biological solvent
❑Boiling point 100°C
Water
cook the food with a liquid, usually water, stock or steam
Moist-heat cooking methods
use, as the name suggests, a combination of dry heat and moist heat methods
Combination cooking methods
cook the foods with hot air or fat
Dry-heat methods
is a form of cooking that involves direct heat; generally refers to cooking food directly under a source of direct, dry heat.
Grilling
BASIC COOKING METHODS
Dry-heat methods
Moist-heat cooking methods
Combination cooking methods
is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.
Baking
In electric ovens, _______ may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. _______ in an electric oven may create much smoke and cause splattering in the oven.
Broiling
is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. ____ usually causes caramelization of the surface of the food, which is considered a flavor enhancement.
Roasting
Dry Heat Cooking Methods
Grilling, Broiling, Roasting, Baking
is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching
is cooking food in boiling water, or other water-based liquid such as stock or milk. ___ can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot.
Boiling
is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F).
Simmering
is a method of cooking using steam. _____ is a preferred cooking method for health-conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
Steaming
is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water(shocked) to halt the cooking process.
Blanching
(from the French “braiser”) is cooking with “moist heat,” typically in a covered pot with a variable amount of liquid, resulting in a particular flavor.
Braising
