test 3 Flashcards
(140 cards)
1
Q
Generally not consumed, but can be processed into fiber supplements
A
husk
2
Q
bran is a good dietary source of
A
fiber and minerals
3
Q
basis for all flours
A
endosperm
4
Q
Major nutritive contribution to endosperm
A
complex carbs (starch)
5
Q
Contains unsaturated fats, vitamins, minerals
A
germ
6
Q
what is the difference between whole grain flour and refined grain flour
A
WHOLE GRAIN FLOUR INCLUDES GERM, BRAN, AND ENDOSPERM
7
Q
uses of cereal grains
A
flour, pasta, breakfast cereal, alcoholic beverages
8
Q
pasta is made predominantly from
A
starch and water
9
Q
list 3 types of whole grains
A
whole wheat, brown rice, whole grain oats
10
Q
replacement of nutrients lost during processing; putting micronutrients back in
A
enrichment
11
Q
list gluten containing grains
A
wheat, barely, rye
12
Q
adding nutrients that weren’t there before
A
fortification
13
Q
what Is not inherently gluten containing
A
oats
14
Q
these crops don’t have any risk of being contaminated with gluten
A
GFCO
15
Q
Most common method of preparation of cereal grains
A
the absorption method
16
Q
preparation of cereal grains can be influenced by
A
presence/absence of bran
pH of water
desired tenderness
form of grain
17
Q
ideal dry storage condition
A
Cool, dry place
Airtight wrappings
Will keep for 6-12 months when stored properly
18
Q
• What types of grains require refrigeration?
A
Whole grains
Cooked grains
19
Q
• What types of grains are appropriate to freeze?
A
Cooked, whole grains
Should not freeze uncooked grains due to protein denaturation
20
Q
pasta is Generally made from semolina, which is derived from _____________
A
durum wheat
21
Q
Higher the _____ of durum wheat, the better quality the pasta
A
protein content
22
Q
durum is higher in WHAT, which provides good color
A
carotenoids
23
Q
type of pasta that contains eggs
A
noodles
24
Q
6 types of pasta
A
noodles, whole wheat, flavored, high protein, fresh, couscous
25
enrichment - replacing something lost
| fortification- adding something new (only add back micronutrients)
KNOW
26
proper storage of pasta
dry-Tightly wrapped; cool
fresh-In the refrigerator
Refrigerated shelf life is around 1 week.
27
flours provide
structure, texture, and flavor
28
Starch, strengthens baked items, and contributes to crumb, which is influenced by
number of air cells
degree of starch gelatinization
Amount of protein coagulation
29
During baking, starch is broken down into 3 things
amylose, maltose, and glucose
30
contributes to firming of flour mixture
gluten
31
The ability of a baked product to rise is directly related to
protein content
32
purpose of gluten formation
flour is mixed with water; gliadin and glutenin combine to make gluten; gluten is elastic which allows it to expand with pressures of air, steam and CO2
33
expands and stretches gluten strands
kneading
34
Opening an oven door frequently?
steam and air escape from gluten which can cause the product to collapse
35
The greater the protein content the more water will be absorbed
hydration
36
what happens to excessive kneading in gluten formation
breaks down gluten strands so it becomes sticky and lumpy dough
37
Process by which the endosperm of a grain is ground into a fine powder
flour milling
38
where the bran and germ are removed in flour milling
breaking
39
flour is moved through fans to remove any additional bran (flour milling)
purifying
40
reduction rollers grind the product into flour
reducing
41
into streams based on particle size
sifting
42
based on the sifting results
classifying
43
3 types of wheat flour
whole wheat flour
bread flour- higher in gluten
white flour
44
what is the benefits of bread flour?
can take over-kneading
45
white flour that is ideal for pasta
durum
46
white flour that has lower protein content, higher starch content, treated with chlorine gas
cake flour
47
improves crumb/flavor, browns crust
milk
48
sweetens, increases volume, adds moistness, color
sugar
49
add structure, help leavening, improve color and flavor
eggs
50
hydrates flour, gelatinizes starch, serves as a solvent
liquid
51
tenderizes, increases volume, contributes to structure, flakiness, adds flavor, color, increases resistance to staling
fat
52
adds flavor, firms dough, improves volume/texture/crumb, prolongs shelf life
salt
53
increases volume, contributes to crumb/texture/flavor
leavening
54
during the malliard reaction..
milk
| lactose + whey/casein = browning
55
3 types of leavening
Physical- air and/or steam
Biological- yeast, bacteria
Chemical- baking soda or baking powder
56
3 types of yeast
dry
fresh
Instant, quick-rising, fast-acting
57
most common type of yeast
dry
58
used in sourdough and salt-rising breads
| Must be kept alive and fed
bacteria leavening
59
baking soda chemically yields
carbon dioxide
60
baking soda to flour ratio
1/4 teaspoon per cup of flour
61
not used alone if no acid is present
baking soda
62
baking powder =
baking soda + cream of tartar
63
too much leavening
overexpansion and collapse
| Compact, dense product
64
too little leavening
no sufficient rising
| Compact, dense product
65
lower atmospheric pressure =
decrease boiling points
66
high altitude adjustments ---
increase water lost through evaporation
67
leavening gases tend to WHAT due to less resistance
OVEREXPAND
68
use less of 3 things
leavening, sugar, fat
69
3 leavening gases
air, steam, carbon dioxide
70
what temperature should you cook at for higher altitudes
higher temps
71
Store in metal, glass, hard plastic containers that are airtight to prevent pest contamination
how to store flour
72
what is the storage length for white flour
1 year
73
what is the storage length for whole grain flour
3 months
74
Sift dry ingredients together
In separate bowl, combine moist ingredients
Stir together dry and moist ingredients with a few strokes, until dry ingredients are moist but still lumpy
muffin method
75
4 examples of pour batters
Pancakes
Crêpes
Waffles
Popovers
76
4 examples of drop batters
muffins
muffin bread
coffee cakes
dumplings
77
3 examples of quick breads dough
biscuits
scones
unleavened breads
78
batters are quite thin
pour batters
79
batters are thicker because they have more flour
drop batters
80
batter contains still more flour and are usually light kneaded
doughs
81
What differentiates pour batters from drop batters or doughs?
the ratio of flour to liquid determines whether the mixture is a pour, drop batter, or a dough
82
one-celled fungus that multiplies rapidly at the right temperature and in the presence of a small amount of sugar and moisture
Saccharomyces cerevisiae
83
place all ingredients into a bowl at the same time
straight dough method
84
combine yeast with water and 1/3 of the flour and allow to ferment; after, add remaining ingredients (except salt) salt added last
sponge method
85
requires no kneading; once ingredients are combined, they are beaten by an electric mixer to develop gluten (hamburger buns, rolls, etc..)
batter method
86
used with bread-making machines
rapid mix
87
Fermentation causes dough to rise due to production of carbon dioxide
proofing
88
Describe the “optimal conditions” for bread proofing
Should be warm
| Free of drafts
89
What purpose does “punching down” serve when preparing yeast breads?
Allows excess gas to escape
| Redistributes ingredients
90
What do we associated with overproofing?
Product will overexpand and collapse
91
proper storage of yeast bread
fresh bread, refrigeration, freezing
92
2 fruits
avocado and tomato
93
2 flowers
artichoke and broccoli
94
2 seeds
beans and corn
95
2 stems / shoots
asparagus and celery
96
2 tubers
potato and ginger root
97
2 root
beet, carrot
98
2 bulbs
garlic and onion
99
2 leaves
spinach and cabbage
100
List 3 types of fibrous compounds that may give strength to the cell wall of a parenchymal cell
gums, cellulose, and pectins
101
fibrous compounds are
indigestible
102
Parenchymal cells are responsible for
water and starch content, flavor, color
103
3 types of plastids
leucoplasts, chloroplasts, and chromoplasts
104
stores water and other compounds; determines juiciness of fruit/veggie
vacuole
105
intercellular air spaces between parenchymal cells account for adding volume and crispness to fruits and vegetables
plant cells don't fit tightly next o each other
106
3 pigments
carotenoids
cholorphyll
flavonoids
107
what 2 pigments are fat soluble
carotenoids and chlorophyll
108
what pigment is water soluble
flavonoids
109
♣ Wax coatings are used to prevent moisture loss
veggie additives
110
preservatives used for canned veggies
salt and sucrose
111
sodium bicarbondate
baking soda
112
makes photosynthesis possible
chlorophyll
113
blanching enhances green color
chlorophyll
114
anthocyanins
anthoxanthins
betalains
red blue
white
purplish red
115
Be able to list 2 potential benefits of vegetables as functional foods
good source of protein and iron
116
it is important to purchase the freshest vegetables and use the AMOUNT of heat, water, and time possible
smallest
117
surface of a veggie is sprinkled with salt to remove bitter substances
degorging
118
a reduction in turgor is good for WHAT during veg prep
potatoes and legumes
119
nutrient retention for veg
```
restrict water usage
quick cooking methods
leave sink on
cut veg into larger fewer pieces
cook just to point of doneness
```
120
What nutrients can increase as a consequence of vegetable preparation?
frying
increases protein from legumes by destroying certain enzymes
fiber increases as a percentage of weight
121
Two main considerations when preserving vegetables
respiration rate and moisture loss
122
the rate of carbon dioxide production over time
respiration rate
123
The ______ respiration rate, the more quickly the item deteriorates
faster
124
Cooler temperatures ___________ respiration rates
decrease
125
Crisper maintains ______________
moisture
126
escribe the three soaking methods used for legumes
overnight soak
short soak
no soak
127
classified according to the type of flower from which they develop
fruits
128
are fruits basic or acidic
acidic
129
responsible for firmness in fruits
pectic substance
130
responsible for browning and bruising in fruits
phenolic compounds
131
purchase of fruit depends on
```
appearance
size
color
shape
uniformity
freedom from defects
```
132
o Why does texture quality decrease in frozen in fruit versus fresh?
cell membrane rupture when ice crystals expand during freezing
133
not less than 100%
juice
134
not less than 50
juice drink
135
not less than 30-40
nectar
136
not less than 25
ade
137
not less than 10
drink
138
fruit texture becomes softer when cooked due to
cellulose degraded
protopectin- pectin
denaturation of cell membrane proteins
139
Ripe fruit with high water content should be consumed within ______________
3 days
140
How to lengthen time spent in the refrigerator
once fruit is ripe, storage time may be increased by placing it in plastic bags punctured with air holes and then refrigerated
