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From Flashcardlet > ntdt201 exam > Flashcards

ntdt201 exam Flashcards

0
Q

foundation of thicken sauces; equal parts fat and flour

A

Roux

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1
Q

physical leavener

A

air and steam

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2
Q

Five types of taste

A

Sweet, sour, bitterness, salty, savory/umami

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3
Q

Polysaccharides

A

Starch and glycogen

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4
Q

Equal parts butter and flour

A

Beurre manie

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5
Q

biological leaveners

A

yeast and bacteria

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6
Q

Pour batter ratio

A

1:1

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7
Q

acts as tenderizer and emulsifier

A

fat

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8
Q

8oz=

A

1 cup

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9
Q

frees grain from bran and germ, then endosperm ground into powder

A

milling (grinding)

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10
Q

Flavor=

A

Taste+aroma

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11
Q

Example of soluble fiber

A

Cholestrol

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12
Q

2 pt=

A

1qt

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13
Q

Types of sensory evaluation

A

Analytical tests and affective test

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14
Q

soft dough ratio

A

1:3

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15
Q

Breakdown of starch molecules

A

Dextrinization

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16
Q

Example of disaccharides

A

Sucrose, lactose, maltose

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17
Q

How much of finished product has to be organic to be considered organic?

A

95%

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18
Q

4 qt=

A

1 gallon

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19
Q

example of monosacharides

A

Glucose, fructose, galactose, ribose, arabinose

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20
Q

chemical leaveners

A

baking soda and powder

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21
Q

DRop batter ratio

A

1:2

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22
Q

Hala practices

A

Islam

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23
Q

yeast multiples best at…

A

68-81F

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24
Q

Physical and chemical evaluation,

A

objective evaluation

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25
Q

more reliable and repeatable, not subject to human opinion

A

objective evaluation

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26
Q

What is sucrose made out of

A

Glucose+ fructose

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27
Q

yeast ferments best at..

A

81-100F

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28
Q

Lactose made out of

A

Galactose+ glucose

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29
Q

2T=

A

1 oz

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30
Q

Example of discriminative tests

A

Triangle test, duo trio

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31
Q

more expensive and time consuming

A

sensory evaluation

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32
Q

Used as bulking agents and fat replacers in commerical foods

A

oligosaccharides

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33
Q

tempature for gelatinization

A

133-167F

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34
Q

Mother sauces

A

Grand, leading, or major sauces

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35
Q

Conducted by trained panel, detects discernible differences

A

Analytical tests

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36
Q

Given to untrained consumers, detects preferences

A

Affective tests

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37
Q

combine starch and cool liquid

A

Slurry

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38
Q

stiff dough ratio

A

1:4

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39
Q

formed when heating/cooling starch renders molecules of amylose and amylopectin inaccessible to enzymatic hydrolysis

A

Retrograded starch

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40
Q

Kosher practices

A

Judaism

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41
Q

Example of oligosaccharides

A

Raffinose and stachyose

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42
Q

what does gluten free mean

A

less than 20 ppm

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43
Q

Baking soda

A

Sodium bicarbonate

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44
Q

a natural antioxidant known as vitamin C

A

Ascorbic Acid

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45
Q

simplest method of dough preparation

A

Batter method

46
Q

what is punching down

A

after dough has doubled, punch down in center with fist

47
Q

What does food industry use pectin for?

A

stabilizer, thickener, and texture

48
Q

Fermentation activated at…

A

68-100F

49
Q

dry fruits prevents browning

A

Benzoates

50
Q

overkneaded dough:

A

snap back

51
Q

Most fruits can be made into spreads except…

A

Bananas, melons

52
Q

Fermentation slowed down at

A

.

53
Q

Carb synthesis

A

Chloroplasts

54
Q

Fermentation killed if exposed to…

A

> 140F

55
Q

Fermentation activated at…

A

68-100F

56
Q

A peroxide that slowly releases oxygen. This action allows the dough to be softer and drier

A

Calcium peroxide

57
Q

what is punching down

A

after dough has doubled, punch down in center with fist

58
Q

Break down pectin compound

A

pectinases

59
Q

Cholophylls

A

Plastic-soluble green

60
Q

Orange.yellow color

A

chromoplasts

61
Q

USDA grading is based on…

A

shape, size, texture, apperence

62
Q

Baking soda

A

Sodium bicarbonate

63
Q

What is grading?

A

Voluntary

64
Q

A peroxide that slowly releases oxygen. This action allows the dough to be softer and drier

A

Calcium peroxide

65
Q

A white powder used as a mold inhibitor in the baking industry,

A

Calcium Propionate

66
Q

example of phytochemicals

A

Cruciferous vegs, lycopene, luteolin, soy, and fiber

67
Q

What does food industry use pectin for?

A

stabilizer, thickener, and texture

68
Q

a natural antioxidant known as vitamin C

A

Ascorbic Acid

69
Q

fermentation causes first rising

A

Proofing

70
Q

Phenolic compounmds

A

tannins

71
Q

How to inhibit browning…

A

denature enzymes, pH control, cool temps, coating with sugar or water, antioxidant

72
Q

simplest method of dough preparation

A

Batter method

73
Q

what is responsible for browning and bruising?

A

Phenolic compounds

74
Q

Absorbs water and increase size

A

Gums

75
Q

Within the cytoplasm of cells are compounds responsible for…

A

Starch, color, water volume, flavor

76
Q

what is responsible for browning and bruising?

A

Phenolic compounds

77
Q

fermentation causes first rising

A

Proofing

78
Q

overkneaded dough:

A

snap back

79
Q

USDA grading is based on…

A

shape, size, texture, apperence

80
Q

Enzymatic browning in fruit is caused by an enzme…

A

polyphenol oxidase

81
Q

What do you have to do when baking at high altitudes?

A

raise temp, less leavening, more liquid

82
Q

Used as an emulsifier to help mix the oil and water components of the dough. Also used as dough strengthener, it enhances texture of the bread and increase loaf volume

A

Mono- and diglycerides

83
Q

Flavonoids

A

Plastic, water soluble

84
Q

What do you have to do when baking at high altitudes?

A

raise temp, less leavening, more liquid

85
Q

Fermentation killed if exposed to…

A

> 140F

86
Q

Used as a yeast nutrient, dough conditioner, and acid producer. Lowing the pH of the product inhibits mold growth

A

Monocalcium phosphate

87
Q

A white powder used as a mold inhibitor in the baking industry,

A

Calcium Propionate

88
Q

Carotenoids

A

Orange

89
Q

signs of refrozen fruit

A

Heavy frost, flaccid, less flavorful

90
Q

Structure of plant cells..

A

Parenchyma cells

91
Q

Used as a yeast nutrient, dough conditioner, and acid producer. Lowing the pH of the product inhibits mold growth

A

Monocalcium phosphate

92
Q

Fermentation slowed down at

A

.

93
Q

dry fruits prevents browning

A

Benzoates

94
Q

Those with a pH above 4.5 are….

A

Veggies

95
Q

What is turgor

A

firm and smoothness texture

96
Q

Those with a pH above 4.5 are….

A

Veggies

97
Q

if initial temperature is not hot enough…

A

structure colla[pse

98
Q

Used as an emulsifier to help mix the oil and water components of the dough. Also used as dough strengthener, it enhances texture of the bread and increase loaf volume

A

Mono- and diglycerides

99
Q

Aromatic oils found in…

A

lemons, limes

100
Q

Three types of plastids

A

Leucoplasts, chloroplasts, chromoplasts

101
Q

Phenolic compounmds

A

tannins

102
Q

Store starch and water

A

Leucoplasts

103
Q

anthocyanin

A

red-purple

104
Q

Organic acids contribute to food’s…

A

decrease pH, flavor

105
Q

several ovaries in one flour

A

aggragate

106
Q

several ovaries in one flour

A

aggragate

107
Q

USDA grading is based on…

A

shape, size, texture, apperence

108
Q

Break down pectin compound

A

pectinases

109
Q

if initial temperature is not hot enough…

A

structure colla[pse

110
Q

Fruits generally low in mineral content, except….

A

Potassium

111
Q

Example of drupes

A

cherry, date

112
Q

What do fiberous compounds do?

A

Strengthen cell wall

113
Q

Example of drupes

A

cherry, date

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