Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

FCS 113 > Test 2 > Flashcards

Test 2 Flashcards

1
Q

bran

A

part of the wheat kernel/ rice kernel

• included in whole wheat flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Endosperm

A

part of the wheat kernel/ rice kernel

• source of white flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Germ

A

part of the wheat kernel/ rice kernel

• embryo, fat content removed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Gelatinizatoin

A

the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid
• when heated in liquid, starch granules increase in volume, viscosity, translucency
• changes the texture and size of many foods
• process of braking down the intermolecular bonds of starch molecules in the presence of water and heat
• allows hydrogen bonding sites to engage more water (dissolves he starch granule in water)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Starch + liquid + heat =

A

gelatinizaton

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

purpose of line spread testing

A

To measure the liquids consistency, flow distance of a liquid with a flat surface and multiple circles. The measures are used to compare different viscositites of different products that flow.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Amylose

A

more creates a more opaque gel (hybrid cornstarch)
Less creates a cleared gel (tapioca), linear glucose chains
WATER SOLUBLE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Amylopectin

A

branched glucose chains

LESS WATER SOLUBLE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Factors that affect gelatinization

A

Water: must be sufficient enough for starch absorption
Temperature: gelatinize when heated above 133 F – 167 F
Timing: just long enough to reach peak viscosity
Stirring: stirring early = uniform consistency + no lumps; too long or vigorous = less viscosity
Acid: reduce ability of starches to thicken
Sugar: competes for available water, delays the onset of gelatinization, increases the required temperature
fat and protein: coats starch, preventing water absorption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

known facts that affect gelatinization

A

Temperature, ph, agitation, other ingredients, amount of water, timing, sugar, fat/protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are benefits of using modified starches?

A

Can take extreme temperature changes, maintains quality, consistency, and creaminess
Not all have to be heated in water to expand and gel (pudding)
Have already been cooked and dried, so absorb cold water immediately and expand

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Roux

A

a thickener made by melting butter, adding flour, and cooking on low until the ingredients are bubbling.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Slurry

A

a thickener made by combining starch and a cool liquid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How to make a basic white sauce (Bechamel)

A

Butter, Flour, and seasonings on medium, stirring add milk and boil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Where does gelatin come from?

A

A protein obtained by boiling skin, tendons, ligament, and/ or bones from cows and pigs with water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Sol

A

liquid state, colloidal particles repel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Gel

A

more jellylike, colloidal particles attract

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Mother sauce

A

a sauce that serves as the springboard from which other sauces are prepared; grand leading, or major sauce, sauce used to create other sauces
Ex) béchamel, espognole, hollandaise, tomato, velouté

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Small sauce

A

a secondary sauce created when a flavor is added to a mother sauce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

dextrinization

A

: the breakdown of starch molecules to smaller, sweeter tasting sextrin molecules in the presence of dry heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Retrogradation

A

Gel cools, seepage of water out of aging gel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Synereisis

A

exclusion of a liquid from a gel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Au jus

A

untickened served with its own natural juices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Deglaze

A

dilute meat decadents in a pan in order to make a gravy or sauce, typically using wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Reduction
concentrated volume and flavor
26
Mirepoix
roughly chopped vegetable cut cut (onions, carrots, and celery) raw, roasted or sautéed with butter/ olive oil, flavor base for stocks, soups, stews, and sauces
27
Huff (chaff)
Structure of basic grains; the rough outer covering of grains; indigestible
28
Bran
Structure of basic grains, under the husk, the hard outer covering that protects the grains soft endosperm fiber and minerals
29
Aleurone Layer
Structure of basic grains, under the bran; less fibrous
30
Endosperm
Structure of basic grains, the largest part of the grain containing all of the grains starch; base of all flour
31
Germ (embryo)
Structure of basic grains, the smallest portion of the grain, and the embryo for future plant. fat, vitamin E, minerals, B vitamins
32
Fractionation
breaking down of grains
33
Hullling
husk removed (fractionation)
34
Cracking
grains are broken open (fractionation)
35
Grinding
grains are reduced to powder
36
Pealing
all of part of the hull, bran and germ are removed from grain (fractionation)
37
Gluton
= glutenin (elasticity) + gliaden (gummies | • Content differs amoung varieties
38
Winter (hard):
highest I protein; durum & semolina; more gluten | • bread flour vs. All purpose flour
39
Spring v. Winter
: less protein, softer products – pastries, cookies, cake flour, pastry flour
40
instant oatmeal
during processing oats are steamed and pressed longer so they cook quicker
41
steel cut
made from groats ( whole grain kernels) cut into 2/3 pieces with steel blade
42
Old Fashioned Oats
steaming and pressing the whole groat, cook faster than steel cut
43
Plain flour
- used for pasta | - itailian fresh, egg, gnocci
44
Durum
- used for pasta noodles | - wheat semolina: egg free pasta
45
Type OO
- used for pasta noodles | - fresh egg pasta
46
Short Grain Rice
sticky, asain culture preference
47
hominy
Hominy is a food which consists of dried maize kernels that have been treated with an alkali in a process called nixtamalization
48
Refined grains
with the bran and germ removed
49
Whole grains
Made from the entire cereal kernel
50
Cytoplasm
jelly like, surrounding organelles | Plastids:
51
leucoplast
cytoplasm that stores starch and water
52
Chloroplast
pigmnet chlorphyll- carbohydrate | -cytoplasm
53
chromoplasts
pigment carotens or xanthophyll (orange, yellow) | - cytoplasm
54
vaculoes
stores water; provides turgor to plants
55
tuber
ginger root, potato, sunchoke
56
roots
beets, carrots, celery, sweet potato, turnip, parsnip, radish
57
bulb
chives, garlic, leek, onion, shallot
58
Caroteniods
with lycopenes, xanthophyll (yellow, oranges, reds) | - pigment
59
Chlorophyll A
pigment - blue/green (blanching and shocking enhances color)
60
Chlorophyll B
green pigment | blanching and shocking enhances color
61
Examples of cruciferous vegetables and benefits
Cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts
62
Protein Complementation
Combining of incomplete protein plant foods to obtain all essential amino acids Ex) grains + seeds + dairy products + legumes
63
Nonstarchy
average of 50kcal/ serving | Ex) lettuce, asparagus, broccoli, cauliflower, cucumber, spinach, mushrooms, onions, peppers,
64
Starchy
average 230 kcal/ serving | Ex) corn, peas, potatoes, pumpkin, squash
65
examples of meat analogs
- imitations of meat products (meat substitutes) - soy protein + other veggie proteins + nutrients - veggie burgers, bacon, chicken nuggets
66
How to properly store tofu
- after opening place covered container and submerge the tofu in fresh water; change water daily - to freeze: drain tofu and wrap tightly with plastic wrap of place in a heavy duty freezer bag
67
The effects of heating veggies
- changes texture, flavor, odor, color, nutrient content - Texture: calcium salts combine with pectin to make veggies firmer (add alkaline ingredients to make softer) - Flavor: volatile oils, organic acids, sulfur compound
68
Mealy Potatoes (white) :
- amylose starch - dry, mealy - bland - falls apart - bakers - light and fluffy - French friends, hash browns, light and airy mashed
69
Waxy Potatoes (red)
- amylopectin starch - moist, waxy - sweeter - holds shape - boilers - heavy and gummy - boiled potatoes, potato salad, creamy mashed
70
Why store potatoes in the dark
If exposed to sunlight photosynthesis will take place producing a bitter tastes and eventually a potentially toxic compound called solanie which if eaten in large quantities can lead to illness - at warmer or more humid temperature they have a tendency to start to sprout of go bad
71
AP
As purchased
72
EP
Edible portion
73
Fruit
the edible part of a plant developed from a flower | - Named according to the origin - type and or party of flower (simple, aggregate, multiple
74
Simple
develops from a single ovary containing one or more carpels | Ex) oranges, grape fruits, lemons, limes
75
Aggregate fruits
develop from several ovaries in one flower | Ex) blackberries, strawberries, raspberries
76
Multiple
Formed from a cluster of developing flowers | Ex) pineapples, figs
77
Common Vegetables that are actually fruits
Tomatoes, squash, cucumbers, bell peppers
78
Protopectin
when fruits are not ripe, insoluble
79
pectin
fruit is optimally ripened; best for pectin levels
80
pectic Acid
over-ripened fruit, becomes mushy - chemical bonds broken - heat converts pectin to pectic acid
81
function and characteristic of pectin
• gel like “cement” between cell walls; firmness and structure to cells Used for making jellies as gelling agent NOT the same as gelatin Emulsitifer, thickener, stabilizer, texturizer Water holding molecules that gel
82
What causes oxidative enzymatic browning?
1. Phenolic compounds found within cells (tannins) 2. Enzymes (polyphenol oxidases) Aka phenolase, catecholase, tryosinase 3. Oxygen Cut or bruised exposed surface of fruit * presence of all three turn clear phenolic compounds to brown (melanins)
83
Methods to help prevent OEB and why they work
- Add acid - coat with sugar, water, or syrup - antioxidants - blanching - cold temperature, but sealed - vacuum packing
84
What is ethylene gas and function?
Stimulates respiration of fruits/ veggies which hasten ripening
85
What is the function of organelles in plant cells (specific to plants) & what do they contain?
* Stores water; provides turgor to plants | * Contain anthocyanins (blue/purple), saccharides, salts, organic acids (flavor)
86
Everything about gelatinization
process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat

FCS 113 (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions