Macro and Micro Ingredients (20%) Flashcards
(162 cards)
1
Q
Identify the important food sugars
A
Simple Carbohydrates/Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides
2
Q
Common types of simple carbohydrates/ monosaccharides
A
Aldehydes- glucose
Ketone- fructose
3
Q
Specific properties of monosaccharides
A
- highly water soluble since there are many hydroxyl groups (enable hydrogen bonding)
- Reducing sugars since there ring structures are able to open while in solution to expose the reactive carbonyl group
- Rarely found in nature, common sources are fruit and nectar
4
Q
Where is the carbonyl group found in the structure of aldehydes and ketones?
A
Aldehydes- found at the end of the carbon backbone
Ketone- found in the middle of the carbon backbone
5
Q
Common types of disaccharides
A
Sucrose (table sugar)- glucose + fructose
Maltose- glucose + glucose
Lactose- glucose + galactose
6
Q
specific properties of sucrose
A
not a reducing sugar and can’t participate in maillard browning because of its inability to expose a carbonyl group while in solution
7
Q
specific properties of maltose and lactose
A
reducing sugar and can participate in maillard browning
8
Q
Traits of disaccharides
A
sweetness, hygroscopicity (affinity for binding water), solubility, crystallization tendency, reactivity
*traits vary depending on how the monosaccharides are bound
9
Q
Common Examples of Polysaccharides
A
1) Starch
2) Cellulose
3) Hemicellulose
4) Pectin
5) Glycogen
6) Chitin
7) Inulin
8) Gums (guar, locust bean, alginate, agar, carrageenan)
9) Other dietary fibers
10
Q
Characteristics of polysaccharides
A
-the most abundant carbohydrate structures in nature
-uncooked, they are tough, bland and hard to digest
-in purified forms they are added to most processed food products
11
Q
Main uses for polysaccharides in processed food products
A
-thicken solutions, due to the long structure with many hydroxyl groups entrapping the water through hydrogen bonding
- stabilizing
- gelling abilities
12
Q
Identify the parts of a kernel of grain
A
Endosperm- majority of grains interior
Bran- outside surface
Germ- small part of the interior
13
Q
What is the Endosperm of a grain kernel used for
A
source of white flour and contains the greatest share of protein, carbohydrates, iron, major vitamin B and fiber
14
Q
What is the bran of a grain kernel used for
A
included in whole wheat flour or bought separate but is primarily insoluble
15
Q
What is the germ of a grain kernel used for
A
usually separated at milling as it would reduce the shelf life due to its fat content. Can be bought separately but also included in whole wheat flour.
16
Q
What are the factors that can affect the perception of taste
A
Temperature, consistency, presence of contrasting tastes, presence of fat, color, saltiness, age, health, smoking
17
Q
How can temperature affect the perception of taste?
A
i. Warm temperatures offer the strongest tastes and heating foods releases volatile flavor compounds
ii. Foods tend to lose their sour and sweet tastes both in colder and hotter temperatures
iii. Saltiness is perceived differently at extreme temperatures (stronger when colder), best to adjust seasoning at the dishes final temperature.
18
Q
How can consistency affect the perception of taste?
A
Texture will differ the perceived intensity of flavors. Whipped cream has a milder flavor than un-whipped due to the volume.
19
Q
How can the presence of contrasting tastes affect the perception of taste?
A
i. Sweet and sour are opposites, the addition of one to a food dominated by the other will enhance the food’s overall flavor. But too much will negate the dominants flavor.
ii. Sweet, sour, or salty will cut down bitterness
20
Q
How can the presence of fat affect the perception of taste?
A
Many taste and aroma chemicals are dissolved in fats naturally occurring or added. The compounds are slowly released by evaporation or saliva that provides taste sensations. Without enough fat, the flavor compounds might not release correctly and providing little sustained flavor. Too much fat can coat the tongue interfering with the taste buds ability to perceive flavor.
21
Q
How can color affect the perception of taste?
A
Color helps the perception of how a dish will taste. For example a lemon dish should have yellow components or lime green components.
22
Q
How can saltiness affect the perception of taste?
A
Salt perception varies between individuals and how much salt is in their diet. If they eat many salty foods they have a higher tolerance for the salt flavor.
23
Q
How can Age affect the perception of taste?
A
Taste and smell does decline with age but not at the same rate as vision and hearing. Smell usually declines before taste but there is a great deal of variation across individuals.
24
Q
How can health affect the perception of taste?
A
i. Colds can result in temporary loss of smell since the mucus inhibits airflow preventing odor compounds from reaching the olfactory receptors but taste is largely not affected
ii. Medication can adjust the sense of taste and smell, suppress the perception of saltiness or bitterness, or decrease salivation production
iii. Underlying conditions could result in a sodium-restricted diet
25
How can smoking affect the perception of taste?
There is strong evidence that smoking diminishes odor sensitivity, supporting the fact that people who smoke are generally less sensitive to odors. Immediately after smoking taste sensitivities are lowered but that disappears 2 hour after smoking.
26
What can be added to enhance the perception of taste?
commercial flavor enhancers that activate the umami taste receptors in the mouth/tongue. Includes MSG, inosinate and Guanylate, autolyzed yeast extract (AYE) and hydrolyzed vegetable protein (HVP)
27
What is Monosodium glutamate
Flavor enhancer that:
1) The sodium salt of glutamic acid and Is the most abundant naturally occurring nonessential amino acid. It balances, blends and rounds the total perception of other tastes
2) Mixes well with meat, fish, poultry, many vegetables, sauces, soups and marinades
Excess quickly ruins the taste of a dish
28
What is Inosinate and Guanylate
Flavor enhancer that:
1) Disodium inosinate and disodium guanylate are known as disodium ribotides and used together as a 50/50 ratio
2) Usually used with MSG and is 4 times the flavor-enhancing power when used as 98% MSG and 2% I+G
3) Generally produced through fermentation of raw plant materials, like tapioca starch
4) Suitable for vegans and vegetarians
29
What is Autolyzed Yeast Extract
flavor enhancer that:
1) Created from the breakdown of yeast cells (baker's or brewer's yeast) with the final product being liquid, paste or spray-dried powder
2) Primarily enhancer in processed foods (soups, meats and vegetarian meat analogs
3) It stimulates the taste receptors that are sensitive to the umami or savory type of taste
4) Has a cleaner appearance on the ingredient statement since it can be listed as "yeast extract"
30
What Hydrolyzed Vegetable Protein
flavor enhancer that:
1) Produced by acid hydrolysis of cereals or legumes
2) Used in wide variety of processed foods (soups, sauces, chili, stews, hot dogs, gravies, seasoned snack foods, dips and dressings)
3) Often blended with other spices to make seasoning blends and is a great way to provide glutamate enhancement without using MSG
31
What is the concept of a base note or foundation flavor
he dominant and lingering flavor. These flavors consist of the basic tastes (sweetness, sourness, saltiness and unmami) and come from foods such as anchovies, beans, chocolate, fried mushrooms, fish sauce, tomatoes, most meats (beef and game) and garlic. Or they can be created by smoking or caramelizing the foods' sugars during grilling, broiling and other dry-heat cooking processes
32
What is the concept of a middle note flavor
The second wave of flavors and aromas. More subtle and more lingering than top notes, middle notes come from dairy products, poultry, some vegetables, fish and some meats
33
What is the concept of a top note flavor
The sharp, first flavors or aromas that come from citrus, herbs, spices and many condiments. There top notes provide instant impact and dissipates quickly.
34
What is the concept of the aftertaste or finishing flavor
The final flavor that remains in the mouth after swallowing (the lingering bitterness of coffee or chocolate or the pungency of black pepper or strong mustard)
35
What is the concept of roundness in regards to flavor
The unity of dish's various flavors achieved through the judicious use of butter, cream, coconut milk, reduced stocks, salt, sugar and the like. These ingredients cause the other flavorings to linger without necessarily adding their own dominant taste or flavor
36
What is the concept of depth of flavor
whether the dish has a broad range of flavor notes
37
What are emulsions and what is its appropriate use
reduce the surface tension between two immiscible phases (ie. Oil and water)
Uses: inhibit start retrogradation in baked goods to slow staling, control fat crystallization in chocolates, aid in the dispersion of dry ingredients that contain a fat into a liquid, aid in foam formation and stabilization
38
What are extracts
a hydroalcoholic (water and alcohol) extract of a plant material. Solid extracts are further concentrated
39
what are essential oils
the volatile oil obtained from plants. May be steam distilled (a heat process) or expressed (a cold process)
40
What are reaction flavors
also called "processed flavors" are created by reacting or cooking flavor precursors to create the desired flavor profile.
41
What is a spray dried flavor
an oil-soluble flavor is dispersed in a gum or carbohydrate solution and sprayed into a chamber where it is dried with heat. Most common method where volatile flavors are "trapped" in the gum/carbohydrate carrier and has moderate protection from oxidation. Moderate to poor protection from oxygen.
42
What is vacuum dried flavor
a flavor paste containing mostly protein is dried with heat under vacuum (roasting notes are produced during drying, food for meat and poultry flavors), most volatile flavors are lost during process and its labor intensive
43
What is encapsulation
droplets of an oil-soluble flavoring are encased in a gelatin shell, excellent heat stability but costly and inconsistent flavor releases in food applications
44
What is plating for flavors
oil-soluble flavorings are coated on a crystalline substrate, such as salt, starches and dextrins (derived from starch), low cost and may be produced in any type of blender, suitable for spices and extractives. However, volatile flavorings (flavorings that vaporize at low temperatures) will ultimately evaporate and formation of off flavors is possible due to oxidation.
45
What are the types of commercial colors available
Natural colors- those extracted from plants and animals
Synthetic colors dye and lakes
46
What are the characteristics of natural colors
usually less stable and less consistent than synthetic, more expensive, products are still considered to be artificially colored by the FDA
47
What are the characteristics of synthetic colors
dyes are water-soluble that can be used to color beverages, mixes and dairy products
lakes are oil-soluble that can be used to color dry ingredients and food with high fat content
48
What is the difference between certified and noncertified food colors
Certified dyes are tested and certified by the FDA that each batch meets legal specifications, otherwise can't be used.
□ Natural colorants are exempt from this
□ Benefit- its provides information about the amounts of dyes sent into commerce each year
□ There are 7 certified colors for use in food
49
What is the process of caramel color production
Controlled caramelization of sugars and starch hydrolysates (commonly high-dextrose corn syrup). Water soluble, can be liquid or spray-dried, stable to light, oxidation, pH and temperature. Will lose color in response to a microbial attack
50
What are the classes of caramel color
□ I: the most natural and least stable, not made from using sulfites or ammonia
□ II: Commonly used in tea, whiskey and brandy, made from sulfites but not ammonia salts
□ III: used in confections, bakery products, beer and soy sauce, made from ammonia salts but not sulfites
□ IV: Allows both sulfites and ammonia salts, suitable for acidic applications like cola
51
Compare and contrast butter versus margarine
a. Butter- made from agitating or churning cream. A dairy product that contains 80% milkfat, <16% water, 2-4% milk solids
i. Firm when cold and soft a room temperature
ii. Extremely prone to rancidity
b. Margarine- Not a diary item, made from animal or vegetable fats. Flavorings, colorings, emulsifiers, preservatives and vitamins are added. The item is solidified through the process of hydrogenation
i. Also 80%fat and 16% water
ii. Spreadable at cold temperatures
52
What are the production steps for milk?
Pasteurization, Homogenization, Fortification
53
What is pasteurization of milk?
the destruction of the pathogenic bacteria, yeast, and molds, as well as 95-99% of the nonpathogenic bacteria. Required for all grade A milk
54
What type of pasteurization is used to make shelf stable milk
UHT- Ultra High Temperature
55
What is homogenization of milk?
prevent creaming or the rising of fat to the top of the container of milk, resulting in milk that maintains a more uniform composition with improved body and texture, a white appearance, richer flavor and more digestible curd.
56
What is milk fortification?
the addition of nutrients at levels beyond/different from the original food
a) Vitamins A and D added to whole milk
b) Low-fat milk, nonfat milk and low-fact chocolate milk and evaporated milks must be fortified
57
What are the attributes of whole milk?
3.25% fat, 150 calories/ 8 ounces
58
What are the attributes of reduced fat milk?
2% fat, 120 calories / 8 ounces
59
What are the attributes of low fat or light milk?
0.5-1% fat, 100 calories/ 8 ounces
60
What are the attributes of nonfat, fat-free or skim milk?
> 0.5% fat, 90 calories / 8 ounces
61
What are the safe storage requirements for milk
Refrigerated or below 41F
62
What are the production steps for cheese making?
The mammals milk protein is coagulated using an enzyme (rennet) to separate the curds and whey. The curds are removed and used for cheeses like fresh ricotta or cottage cheese. They whey is further processed to make different cheese types. Further processing includes cutting, kneading, cooking, placing in molds or addition of salt or special bacteria.
63
What are the attributes of cheese?
Moisture and fat content drives the cheese's texture and shelf life.
Cheese is classified by country of origin, ripening method, fat content and texture
64
What are the safe storage requirements for cheese?
the more moisture, the shorter the shelf life
FDA allows for the manufacture and distribution of raw-milk cheese provided that they are aged more than 60 days at temperature less than 35F
65
What are the production steps of Cultured Dairy Products?
1) Specific bacterial cultures are added to fluid dairy products
a) Buttermilk- (Streptococcus lactis) culture added to fresh pasteurized skin or low-fat milk
b) Sour Cream-Streptococcus lactis culture added to fresh pasteurized, homogenized light cream
c) Yogurt- made from milk (either whole, low-fat or non-fat) cultured with Lactobacillus bulgaricus and Streptococcus thermophilus
66
What are the attributes of the 3 main types of cultured dairy products?
Buttermilk- tart with a thick texture
Sour Cream- white, tangy gel
Yogurt- thick, tart, custardlike
67
What are the safe storage requirements for cultured dairy product?
Store at refrigerated temperatures (less than 41F)
Sour Cream- 4 weeks
Yogurt- 3 weeks
Buttermilk- less than 2 weeks
68
What are the production steps of evaporated milk?
a) Whole or non-fat milk is concentrated through evaporation in a vacuum chamber (60% of the water is removed)
b) Homogenized
c) Fortified with Vitamin A and D
d) Canned and sterilized in the can
69
What are the attributes of evaporated milk?
Whole-Must contain >25% milk solids and >7.5% milk fat
Non-fat- must contain >20% milk solids and >0.5% milk fat
70
What are the safe storage requirements for evaporated milk?
shelf stable in cool environment until opened.
71
What are the production steps for dried milk?
a) Pasteurized whole or nonfat milk is condensed (2/3 of water is removed)
b) Spray dried to less than 5%moisture level
c) Nonfat dry milk is fortified with A and D
72
What is fresh cheese, its culinary application and requirements for shelf life and food safety?
generally mild and creamy cheese with a tart tanginess but should not taste acidic or bitter.
i. Culinary application- Cream cheese, feta, mascarpone, mozzarella, queso oaxaca, and ricotta
1) Difficult to heat
ii. Storage requirement- Highly perishable since there moisture content is 40-80%
73
What is unripened cheese, its culinary application and requirements for shelf life and food safety?
the cured is separated from the whey and formed into cheese immediately for use or consumption within a few weeks
74
What is soft cheese, its culinary application and requirements for shelf life and food safety?
thin skins and creamy centers and are among the most delicious and popular cheeses
i. Culinary application- Brie, camembert, boursin, taleggio
ii. Storage requirement- At their peak for a few days, moisture content 50-75%
75
What is Semi-soft cheese, its culinary application and requirements for shelf life and food safety?
mild and buttery cheese with smooth, sliceable textures. Moisture content ranges from 40-50%
Culinary application- Blue, brick, feta, Havarti, Monterey Jack, mozzarella, muenster and provolone
76
What is firm cheese, its culinary application and requirements for shelf life and food safety?
are not hard or brittle by can be closed-textured and flakey or dense and holey, moisture content 30-40%
i. Culinary application- Cheddars, Colby, Emmenthaler, Gruyere, fondue, Provolone, Monterey Jack and Jarlsberg
77
What is hard cheese, its culinary application and requirements for shelf life and food safety?
Strategically dried out cheese that have a moisture content around 30%
i. Culinary application- Asiago, Grana Padano, Parmigiano-Reggiano, pecorino Romano
1) Most often grated to release the best flavor but will lose flavor within hours of grating. Served tableside or with a salad
78
What is processed cheese, its culinary application and requirements for shelf life and food safety?
made from a combination of aged and green cheeses with emulsifiers, pasteurized and pouted into molds to solidify
i. Culinary application- commonly used in food service due to being less expensive, will not age or ripen, and their shelf life is greatly extended
79
What are the different classifications of fats/oil/lipids
Saturated, unsaturated and trans fat
80
What is saturated fat?
the most stable at room temperature. This fatty chain consists of single bonds were all the carbon binding sites are filled by hydrogen
81
What is unsaturated fat?
when a hydrogen is removed from a fatty chain and a double bond is formed between adjacent carbons
82
What is the difference between mono and poly unsaturated fat?
monounsaturated only has 1 double bond in the chain
polyunsaturated has more than 1 double bond in the chain.
83
What are the trans fats?
the extra hydrogen bonds on either side of a double bond is on opposite sides of the fatty acid chain. As a result, trans fats are solid at room temperatures. Trans fats can be a result of hydrogenation, deodorization and few are naturally occurring.
84
What is the purpose of bulking agents?
replace or create bulk in reduced sugar and reduced fat products and to dilute extremely concentrated ingredients like high-intensity sweeteners and flavors.
85
What is the purpose of confectionary products?
sugar and corn syrup represent most of the bulk and needs to be replaced when going to sugar-free or artificially sweetened.
86
What is the purpose of sugar alcohols?
a bulking agent for high intensity sweeteners. Can be used to replace fat in frozen desserts, salad dressings and chewing gums
87
What is the purpose of using maltodextrin?
add bulk but also turns a liquid into a dry spice. Used in salad dressings and other cold applications to provide a smooth mouthfeel without much impact to taste
88
What is the purpose of using polydextrose?
indigestible synthetic polymer from dextrose, 10% sorbitol and 15% citric acid. Commonly used as a replacement for sugar, starch and fat in commercial beverages, cakes, candies, breakfast cereals, dessert mixes, frozen desserts, pudding and salad dressings. Slightly more viscous than sucrose which is important for sugar free syrups. Also used as a humectant (hygroscopic substance that keeps moisture in food), stabilizer and thickening agent.
*Regulated by the government to 15g per servings as it can cause gastrointestinal distress
89
What is the purpose of carbohydrates?
replace fat in fat-free products, commonly used because it cost effective
90
What is the purpose of using starches?
common in low-fat muffins and pastries since they can form gels that mimic the fat mouthfeel.
91
What is the purpose of using whey protein?
can act like some fat or an emulsifier with gelling applications (think mayo).
Microparticulated whey proteins are used as a fat substitute in dairy products and can greatly improve texture and taste
92
What is oxidation?
breakdown by exposure to oxygen. Oxygen can trigger enzymatic browning in fruits and vegetables, fading of color pigments such as carotenoids and rancidity of fats and oils through degradation reactions referred to as autoxidation
93
What are sequestrants?
binds free metal ions to prevent them from catalyzing the oxidation reaction, best known as EDTA
94
How do antioxidants prevent oxidation?
antioxidants gives up its own hydrogen atom to the double bonds of the unsaturated fatty acid (hydrogenation) to halt oxidation.
95
What two compounds are combined to create natural antioxidants?
tocopherols and tocotrienols
high-alpha species are used with vitamins and low-alpha species work best with food
96
What are the types of artificial antioxidants and which items they work best with?
BHA and BHT for animal fats and essential oils,
TBHQ (tertiary-butyl hydroquinone) for frying oils
PG (propyl gallate) for dried and fresh meat as it doesn’t perform well in high temperatures.
97
What are types of vegetable fats?
Corn, soy, olive, peanut, sunflower, cotton and specialty oils (sesame, nut and other seeds)
98
What are the attributes of vegetable fats?
Most are composed of unsaturated fatty acids (either mono- or polyunsaturated), liquid at room temperature and higher smoking point than animal fat
99
What are types of vegetable oils?
coconut, palm, and palm kernel
100
What are the attributes of vegetable oils?
Tropical oils and cocoa butter (expect coconut and oil palms)are primarily saturated fatty acids (solid at room temperature). Excellent for replacing animal fats and shortenings in baking applications but do not contain cholesterol or trans fats
101
What are the nutritional value of vegetable oils and fats?
most vegetable oils has an abundance of omega 6 fatty acids and limited omega 3s. Nutritionists say a healthy diet contains a ratio of 4:1 for omega 6 to omega 3 fatty acids.
102
What are types of animal fats?
Lard (Pigs), Tallow (beef), Marine Oil (Fish)
103
What are the nutritional value of animal fats?
Animal fats contain high amounts of palmitic acid (C-16) and stearic acid (C-18)
a) Stearic acid tends to be neutral and does not raise LDL Cholesterol or lower HDL cholesterol
b) Palmitic acid can't say the same
104
What is the most saturated animal fat?
Lamb fat is the most saturated (solid at room temperature) followed by beef, pork, chicken and fish.
105
What is WONF and what does it mean
With Other Natural Flavors
a regulatory category of flavors that includes ingredients from the names source and also pulled in additional flavor notes from other natural sources
106
What are N&A flavors
Natural and Artificial flavors, rely on a combination of ingredients from the names natural sources and other substances that could include non-natural.
107
What are FTNF Flavors
From the Names Fruit, only contain ingredients directly from the flavor single source
108
What are direct additives
additives intentionally or purposefully added to foods (must be on label)
109
What are indirect additives
additives that are incidentally added to food in very small amounts during some stage of production, processing, storage, packaging or transportation (does not have to be labeled)
110
What are natural flavors
substances that are extracted from plants, herbs and spices, animal or microbial fermentation (including essential oils and oleoresins)
111
What are artificial/synthetic flavors
chemically similar to natural and offer increased consistency un use and availability.
112
Explain how that standards of identification for milk product relates to compositional differences
a. Moisture and fat% will change the attributes and shelf life of the milk and milk products.
b. Vitamin A and D are fat soluble and are removed in the low or non-fat milk and need to be fortified
113
What are rendered fats?
the process of heating fat to remove connective tissue and then cooling. This product (lard, tallow) are highly desirable for flaky crusts.
114
What are the sensory results of rancidity
causes deterioration of the fat, producing a disagreeable odor and flavor in fatty substances
115
What is melting point
index on the force of attraction between the molecules. A high melting point indicates a strong attractive force between molecules. A mix of several triglycerides has a lower melting point.
Oils that are liquid at room temperature are thought to be more unsaturated, have shorter chains and lower melting point
116
What is the smoke point
the temperature at which fat may be heated before continuous puff of blue smoke come from the surface, indicating that free glycerol has been further hydrolyzed
117
What is the flash point
comes after the spoke point, when small flames of fire begin in the oil. Hydrogenated fats and oils have a higher smoke/flash point that natural fat sources
118
What is the functional property of fats, oils, lipids in aeration
fats that are plastic or solid at room temperature are the only ones to be used for creaming or aeration as they are easily workable without breaking.
119
what are the functional properties of fats, oils, lipids in crystalization
Fats with smaller crystals are harder fats, have a smooth, fine texture and appear to be less oily. Fats with larger crystals (made from molecules with similar fatty chain lengths) are softer, coarse texture and appear oily.
120
what are the functional properties of fats, oil, lipids in heat transfer
long-chain fatty acids have a higher melting point than short-chain fatty acids
121
what are the functional properties of fats, oils, lipids in mouth feel
the melting point affects the mouth feel of the lipid. Animal fats will have a more decadent sensation (melting point closer to body temp) as oils with higher melting point with have off textures/flavors
122
What is winterization of fats, oils and lipids?
oil has been pretreated to control undesirable cloudiness. Oil is refrigerated and the large undesirable high melting point triglycerides are filtered out.
123
what is fractionation of fats, oils, lipids
the separation of high and low melting point triglycerides under controlled cooling conditions.
124
what is plasticizing of fats, oils, lipids
softening of hard fat to create homogeneous crystal structures (think shortenings)
125
what is polymorphism of fats, oils, lipids
the ability of a fat to have more than one crystal structure, depending on the conditions during crystallization and the composition of the fat.
126
what is crystallization of fats, oils, lipids
manipulation of the crystals formed when fat is cooled.
127
what is polymerization of fats, oils, lipids
degradation usually resulting from extreme heat causing lipids to loose stability.
128
What are the functional properties of acidulants
lowers pH in food enhancing desirable flavors (pickling) while also adding preservation. Acidulants can also be used for emulsification.
129
What are the functional properties of alkalis food additives
raise the ph of food ,or compact natural acid levels. Used to neutralize acids developed naturally or cultured in fermented foods or acid in cream. Sodium bicarbonate is an alkaline used as a leavening agent
130
Explain the types, functions and benefits of food starches
2 basic polymers are amylose and amylopectin. Often used as a carbohydrate source, extender or thickening affect. Made mostly from corn but also from sorghum, potatoes and wheat
131
Explain the types, functions and benefits of food gums
defined as materials are disposable in water and capable of making water viscous.
i. Are complex polysaccharides that are naturally found or can be synthetically made
ii. Used to stabilize ice cream and desserts, thicken beverages, stabilize emulsified salad dressings, gives body to food and stops settling of suspended particles
132
What is chemical leavening and its function in baked products
most widely used chemical agent is baking powder, works through the creation of carbon dioxide through combining an alkaline substance with an acidic substance and water
133
Why is it important to accurately measure the chemical leavening?
too little and the product is dense and heavy, Too much causes over-rise followed by collapse, coarse loose texture and off flavor.
134
What are the functional characteristics of emulsions
have both a polar hydrophillic group and a negative hydro phobic group that can interact with both polar (water-based) and non-polar (oil-based) phases.
135
What are the functional characteristics of foams
contribute to the volume and texture of many foods, They are inherently unstable.
136
What is the dispersed phase of an emulsion
the drops of the liquid that is dispersed in another
137
What is the continuous phase of an emulsion
the liquid that the drops are suspended in
138
What are the functional characteristics of gels
polysaccharides used to thicken and stabilize food, Defined as two-phase system with a solid continuous phase and a liquid dispersed phase.
139
What are the functional characteristics of protein hydrolysates
solubility, water holding capacity, emulsification, and foam forming abilty
140
What are the functional characteristics of lipids
energy source with high caloric density, adds texture and taste and contributes to satiety
141
What are macronutrients
the primary factors that determine the physical state and structure of food (fats, proteins, carbohydrates and water). Their need in the diet is different for individuals based on age, activity and lifestyle.
142
What are micronutrients
are essential to our health, although required in small quantities (vitamins and minerals).
143
How is the energy of food expressed
Calories, measures the total energy provided by the fats, protein, carbohydrates and alcohol in foods
144
What is the equation for energy density
ED= kcal/g
145
How many calories are in 1 gram of pure fat
9
146
How many calories are in 1 gram of pure carbohydrate
4
147
How many calories are in 1 gram of pure protein
4
148
How many calories are in 1 gram of pure alcohol
7
149
Specify the function, source and technique for nutrient retention of various vitamins and minerals
Enriching or fortifying products (flour, milk) with either the nutrients lost or with ones that weren't present to begin with.
Monitor or adjust the cooking process to reduce loss of vitamins and minerals
150
Define Healthy Nutrition
foods that provide adequate energy and nutrients for us to thrive in mind, body, and spirit with occasional treats to provide pleasure
151
Describe how to develop products that meet established nutrition requirements
Foods must provide sufficient amounts of protein, fats, and carbohydrates while being rich in the essential vitamins, minerals and the most overlooked nutrient, water.
This can be accomplished through the use of the right ingredients and cooking process
152
What are Phytochemicals and how do they relate to disease prevention
naturally occurring chemical compounds in plants that may be beneficial for health, like antioxidants absorbed into the body helps prevent chronic diseases due to foods oxygen radical absorbable capacity (ORAC)
153
What is the role water plays in maintaining a healthy human body
plays a vital role in many body functions and controls from weight to muscle tone to all bodily enzymatic and chemical reactions. Water also transports hormones, nutrients, oxygen and antibodies through the bloodstream and lymphatic system
154
What are recommended dietary guidelines
provide authoritative advice about how good dietary habits can promote health and reduce risk of major chronic diseases
155
What are serving sizes
the unit of measure describing the average single serving of a given food
156
List the 6 categories of essential nutrients
Carbohydrates
Proteins
Fats
Vitamins
Minerals
Water
157
How does poultry age affect the choice of cooking method
poultry gets tough the older the animal, moist cooking should be used with older birds but for younger birds dry heat is acceptable
158
Common Fabrication for poultry
half birds
quarters
boneless
legs and thighs
trussing
159
What are the two types of fish
Round Fish- vertical swimmer with eyes on both sides
Flatfish- horizontal swimmer with eyes on one side (bottom dwellers)
160
What the 3 main categories of seafood
Fish
Mollusks
Crustaceans
161
What are the 3 types of Mollusks
Univalves- single shelled like abalone
Bivalves- 2 shells like clams, oysters and muscles
Cephalopods- no hard outer shell like squid or octopus
162
What are crustaceans
Shellfish with a hard outer shell or skeleton and jointed appendages
