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food and prep test 1 > Test One > Flashcards

Test One Flashcards

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1
Q

What utensils should be used to measure solid ingredients such as flour and sugar

A

measured by pouring into a fractional measuring cup

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2
Q

Liquid ingredients such as mild should be measured with what utensil

A

transparent graduated measuring cup with a pouring lip

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3
Q

What size utensil do you use when measuring

A

the one closest to the amount you want to measure

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4
Q

Is 8 fluid ounces always the same as 8 ounces by weight

A

NO! 8 fl oz =1 cup =1/2 pint = 16 tablespoons

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5
Q

8 fl oz flour weighs

A

a little more than 4 ounces ( it does not weigh 8 ounces)

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6
Q

3 tsp=

A

1 tablespoon

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7
Q

2 tablespoon

A

1 fl oz

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8
Q

8 fl oz =

A

1 cup =16tbsp=48 tsp

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9
Q

2 cup =

A

16 fl oz = 1 pint

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10
Q

weight( ounces), and volume ( fl ounces)are NOT

A

equal, they are related but not equal

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11
Q

The Density -

A

mass/volume

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12
Q

what are the two main temperature scales

A

Celsius and fahreheight

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13
Q

Boiling pt changes slightly with altitude

A

it decreases by 1 degree for every 500 feet above sea level

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14
Q

Both boiling point and freezing point are modified by the presence of?

A

compounds such as salts and sugars, boiling point is elevated and the freezing point is reduced

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15
Q

Conduction occurs when heat is transferred

A

molecule to molecule, heat is transferred though solid containers or food in this manner ( slowest method)

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16
Q

Convection is the transfer of heat by

A

moving air or liquid currents through and or around food (

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17
Q

Radiation is the transfer of heat energy

A

in the form of waves and occurs in broiling (electromagnetic waves are generated by either hot coals, upper element in the oven or magnetron in the microwave ( fastest form of heat transfer)

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18
Q

Induction is the transfer of heat energy to a

A

neighboring marterial without contact its a powerful electromagnet and the cooking happens in the pan

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19
Q

moist heat preperation

A

involves the use of water Ex; scalding, poaching, simmering, braising, boiling, parboiling, blanching, and steaming

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20
Q

Dry heat preparation

A

Cooking by dry heat involves transfer of heat to the food by air, radiation, fat or metal Ex; baking, roasting, broiling, grilling, bbq, and frying

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21
Q

what are the 3 C’s and an S

A

Clean- wash hands often, and counters, utensils, cutting boards, and sponges
separate-keep raw meats and ready to eat foods separate, in the grocery cart, refrigerator, and during preparation
cook- cook food to the proper internal temperature
chill-refrigerate promptly below 40 degree do not keep food in temperature danger zone for more than 2 hours do not thaw food on the counter

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22
Q

What is the temperature danger zone as stated by the FDA food code for retailers?

A

41 degrees through 135

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23
Q

what is important about the danger zone

A

it is the temperature range in which microorganisms grow quickly and sometimes reach levels that can make people ill.

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24
Q

what temperature should your refrigerator be set at?

A

Below 40 degrees F

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25
Q

how long should food be allowed to sit at room temperature before it is refrigerated

A

no more than 2 hours

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26
Q

Which bacteria thrive at refrigerator temperatures

A

listeria and Yersinia

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27
Q

listeria is a

A

facultative bacterium that can grow with out oxygen and can survive a wide pH and temp, ex of foods, raw milk, Mexican-style food and soft cheese.

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28
Q

Food intoxication

A

results from eating food that contains natural toxins such as toxins that are produced by bacteria

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29
Q

Bacteria that grow and produce toxins in food include

A

clostridium botulinum, clostridium perftringens , bacillus cereus, and staphylococcus aureus

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30
Q

Clostridium botulinum causes

A

botulism which is deadly unless treatment is obtained quickly most common cause is improperly home canned foods

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31
Q

staphylococcus is found

A

everywhere and lives in the throat, nasal passages and small cuts.

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32
Q

what is likely to be transmitted to food by a sneeze?

A

staphylococcus

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33
Q

what virus is a common cause of foodborne illness and how is it transmitted

A

hepatitis A and Norwalk (norovirus)l virus which is caused by gastroenteritis spread via shellfish, food handler and water containing raw sewage

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34
Q

Food infections

A

these are caused by ingesting biological contaminants that grow in the hosts intestine, replicate and create an infection through their colonization

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35
Q

what is the most common cause of contamination of undercooked hamburger

A

E. coli

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36
Q

what type of pan must be used with induction cooktops?

A

iron of stainless steal

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37
Q

what causes food to heat up in a microwave oven

A

energy is absorbed by the food in the oven as microwaves strike and penetrate the food
heat is produced by friction that is created between the rapidly moving molecules thereby cooking the food

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38
Q

microwaves radiate outward from their original source and can be

A

absorbed, transmitted or reflected

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39
Q

what does 50% power mean

A

a 50 % power setting means that microwaves are produced 50% of the time

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40
Q

how far do the microwaves penetrate

A

1- 2 inches into the food , the depth varying with the frequency of the microwaves and the composition of the food

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41
Q

if you cook a 5 lb ham in a microwave how does the heat reach the center of the meat

A

Conduction

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42
Q

what are the advantages of a microwave oven

A

speed, reheating and thawing rapidly, energy saving

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43
Q

Disadvantages of the microwave oven

A

lack of browning, flavors don’t have the opportunity to develop, it is easy to overcook products, dehydrating can occur, uneven cooking,

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44
Q

what type of container should be used in a mictrowave

A

transparent materials, heat resistant or ovenproof glass, unglazed glass-ceramic,

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45
Q

what type of container should not be used in a microwave

A

utensils with metal trim or screws in lids or handles and dinnerware with gold or silver trim , plastic containers

46
Q

is it safe if the container absorb microwaves

A

No

47
Q

is it safe if the container reflect microwaves

A

no

48
Q

how do you check to be sure that a container is microwave safe?

A

place container in the microwave with a heat resistant glass cup containing 1 cup water and running the oven on high power for 1 minute. if the dish remains cool it is suitable if it is hot it is not suitable

49
Q

what are the five taste sensations

A

appearance , odor, taste, flavor, texture,

50
Q

what can the color of food indicate to you

A

freshness, safety may be evaluated, ripeness, can also denote the degree of heating

51
Q

what is the difference in taste and flavor

A

taste is only a part of flavor, when we have a cold we might think that we can’t taste food properly. however taste buds are not affected by colds but our ability to detect odors is impaired.

52
Q

Over what temperature range are taste buds most sensitive

A

our taste buds work best at temperatures of around 20 and 30 degrees celcius, this means that foods that are normally served hot, or very cold tend to taste stronger if left out and eaten closer to room temperature

53
Q

what effect do sugars, salts and altitude

A

with salt and sugar boiling point increases and freezing point decreases. the boiling point decreases with increasing altitude because of the reduced atomospheric pressure at higher elevation.

54
Q

what ions in hard water delay softening of vegetables during cooking

A

calcium and magnesium

55
Q

what is the maillard reaction

A

reducing sugars may react with proteins to produce brown color, frequently in baked goods and also in concentrated milk products

56
Q

what is meant by the term denaturation of proteins,

A

the unfolding of the protein

57
Q

what cases denaturation

A

when subjected to heat, pH extremes, mechanical disturbances or high salt concentrations

58
Q

what are two examples of denaturation

A

whipping eggs, cottage cheese by adding acid,

59
Q

what is meant by the term hydrolysis

A

it involves cleavage of the peptide bonds and breaking of the protein chain into smaller molecules

60
Q

what causes hydrolysis of proteins

A

occurs when proteolytic enzymes are present . ex meat tenderizers and rennet

61
Q

what are enzymes

A

proteins that are biological catalysts and have specific functions in living things

62
Q

do enzymes produce desirable or undesirable effects in food or both

A

Both,

63
Q

what vegetables are high in starch?

A

dried beans, potatoes, and corn

64
Q

what vegetables are high in protein

A

legumes ( dired beans, peas, and lentils)

65
Q

What vegetables are high in water

A

dark leafy greens

66
Q

what are phytochemicals

A

non nutritive compounds found in plants that possess health protective benefits

67
Q

where are the fat soluble pigments located in the cell

A

stored in organells called plastids

68
Q

where are the water soluble pigments located in the cell

A

the vacuole

69
Q

where are the enzymes located in the cell

A

cytoplasm or cytosol

70
Q

what is the cholorphylls color

A

green

71
Q

what is the color of carotenoids,

A

orange, yellow

72
Q

what are the color of anthoxanthins

A

creamy white

73
Q

what are the colors of anthocyanins

A

red-blue

74
Q

what effects color change

A

not having an acid added in the case of cabbage, the presence of copper, iron, aluminum and tin, too much water

75
Q

what pigment is the most stable during normal food preparation procedures

A

caratenoids

76
Q

which pigments are water soluble and which are fat soluble

A

betalains are water soluble,

77
Q

what should you do to preserve nutrients when cooking vegetables

A

pan lid on for the first few minutes, small amount of water, cut as little as possible cook until just tender

78
Q

what about preserving color when cooking broccoli

A

cook with pan lid off to let volatile acids escape , large amount of water, smaller cooking time

79
Q

what are mealy and waxy potatoes

A

mealy potatoes are high in starch and are russet and Idaho potatoes best for baked and mashed. waxy are red potatoes andgood for potato salad, soups casseroles and scalloped potatoes 9 they hold there shape better

80
Q

what causes enzymatic browning

A

when fruits are cut or bruised, when they are exposed to oxygen,

81
Q

how does pineapple juice prevent browning

A

it contains sulfur

82
Q

how does lemon juice prevent browning

A

it changes the pH of the fruit

83
Q

how does sugar prevent browning

A

it coats the fruit preventing oxygen from touching

84
Q

what changes occur when fruit ripens

A

color changes, texture softens, sweetness increases, acidity decreases, juicinesses increases, odor increases

85
Q

after harvesting how can ripening of fruits such as peaches or bananas be accelerated

A

put it on the counter in a brown paper bag, exposeing to ethylene gas

86
Q

what is senescence

A

after a fruit is ripened changes continue to occur and it softens further and begins to spoil

87
Q

what are the most common fats in food

A

meat, poultry and dairy products

88
Q

palm oil is

A

saturated fat

89
Q

coconut oil is

A

saturated fat

90
Q

canola oil is

A

monounsaturated fats

91
Q

olive oil is a

A

monounsaturated fats

92
Q

what percentage fat must butter and margarine contain

A

80 % fat, milk soilds and water

93
Q

what are trans fatty acids

A

fats that are found in partially hydrogenated product such as margarines, vegetables shortenings, trans fat become saturated and is proven to link trans fat and high ldl cholesterol levels

94
Q

in the nutrition facts label reads 0 grams of fat per serving what does that really mean

A

means it can be less than .5g fat per serving but it doesn’t mean there is no trans fat at all. it partially hydrogenated oil is listed as an ingredient then trans fat will be present. as long as it is under .4 grams

95
Q

what are plastic fats, give ex.

A

may be able to hold its shape, but may be molded or shaped under light pressure they are spreadable, ex is chilled butter when warmed.

96
Q

what is oxidative rancidity

A

occurs when fats are exposed to oxygen, it does not occur in saturated fats, the higher the unsaturation the faster it occurs

97
Q

how can oxidative rancidity be prevented

A

be storing it in a cool, dark storage space, tightly covered container with no headspace.

98
Q

what fats oxidize the most rapidly

A

polyunsaturated fats

99
Q

what is hydrolytic rancidity

A

occurs when wet foods are place in hot fat, the heat promotes the hydrolysis reaction and the fat molecules are broken down into their component fatty acids and glycerol

100
Q

how can hydrolytic rancidity be prevented

A

keep the oil dry and refrigerate butter. Remember butter contains lipase which promoted hydrolytic rancidity

101
Q

what is the smoke point of a fat

A

all refine oils have a high smoke point, butter and margarine have low smoke point because they contain water, emulsified shortening has a low smoke pint because it is not 100 % triglyceride, and refined olive oil has a high smoke point but extra virgin oil is not refined so it has a lower smoke point

102
Q

what are the chatacteristics of fats being used for trying

A

high smoke point, bland flavor, heat stable which means not extremely polyunsaturated or containing linolenic acid.

103
Q

define the term emulsion

A

when one liquid dispersed in another liquid with which is immiscible (doesn’t mix)

104
Q

what are the two types of emulsions

A

water in oil, oil in water

105
Q

what are the characteristics and properties of an emulsifier

A

an emulsifier goes to the interface or boundary between the oil and water and forms a stable film to prevent the emulsion separating. an emulsifier has hydrophobic and hydrophilic groups and so it prefers to exist at the boundary between two liquids where the hydrophobic groups are dissolved in the oil and the hydrophilic groups are dissolve in the water.

106
Q

what is a temporary emulsion

A

when the oil and water are able to separate

107
Q

what is a permanent emulsion

A

can be store without separation of the immiscible liquids

108
Q

an example of permanent emulsion

A

mayonnaise

109
Q

and example fo temporary emulsion

A

salad dressing

110
Q

what is a stabilizer and how does it stabizle emulsion

A

used to describe a substance the assists the emulsifier in some food products such as gums, there role is to make it harder for them to reunite.

food and prep test 1 (2 decks)

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