Test One Flashcards
(110 cards)
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
2
Q
Liquid ingredients such as mild should be measured with what utensil
A
transparent graduated measuring cup with a pouring lip
3
Q
What size utensil do you use when measuring
A
the one closest to the amount you want to measure
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
5
Q
8 fl oz flour weighs
A
a little more than 4 ounces ( it does not weigh 8 ounces)
6
Q
3 tsp=
A
1 tablespoon
7
Q
2 tablespoon
A
1 fl oz
8
Q
8 fl oz =
A
1 cup =16tbsp=48 tsp
9
Q
2 cup =
A
16 fl oz = 1 pint
10
Q
weight( ounces), and volume ( fl ounces)are NOT
A
equal, they are related but not equal
11
Q
The Density -
A
mass/volume
12
Q
what are the two main temperature scales
A
Celsius and fahreheight
13
Q
Boiling pt changes slightly with altitude
A
it decreases by 1 degree for every 500 feet above sea level
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
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)
16
Q
Convection is the transfer of heat by
A
moving air or liquid currents through and or around food (
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)
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
19
Q
moist heat preperation
A
involves the use of water Ex; scalding, poaching, simmering, braising, boiling, parboiling, blanching, and steaming
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
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
22
Q
What is the temperature danger zone as stated by the FDA food code for retailers?
A
41 degrees through 135
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.
24
Q
what temperature should your refrigerator be set at?
A
Below 40 degrees F
25
how long should food be allowed to sit at room temperature before it is refrigerated
no more than 2 hours
26
Which bacteria thrive at refrigerator temperatures
listeria and Yersinia
27
listeria is 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.
28
Food intoxication
results from eating food that contains natural toxins such as toxins that are produced by bacteria
29
Bacteria that grow and produce toxins in food include
clostridium botulinum, clostridium perftringens , bacillus cereus, and staphylococcus aureus
30
Clostridium botulinum causes
botulism which is deadly unless treatment is obtained quickly most common cause is improperly home canned foods
31
staphylococcus is found
everywhere and lives in the throat, nasal passages and small cuts.
32
what is likely to be transmitted to food by a sneeze?
staphylococcus
33
what virus is a common cause of foodborne illness and how is it transmitted
hepatitis A and Norwalk (norovirus)l virus which is caused by gastroenteritis spread via shellfish, food handler and water containing raw sewage
34
Food infections
these are caused by ingesting biological contaminants that grow in the hosts intestine, replicate and create an infection through their colonization
35
what is the most common cause of contamination of undercooked hamburger
E. coli
36
what type of pan must be used with induction cooktops?
iron of stainless steal
37
what causes food to heat up in a microwave oven
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
38
microwaves radiate outward from their original source and can be
absorbed, transmitted or reflected
39
what does 50% power mean
a 50 % power setting means that microwaves are produced 50% of the time
40
how far do the microwaves penetrate
1- 2 inches into the food , the depth varying with the frequency of the microwaves and the composition of the food
41
if you cook a 5 lb ham in a microwave how does the heat reach the center of the meat
Conduction
42
what are the advantages of a microwave oven
speed, reheating and thawing rapidly, energy saving
43
Disadvantages of the microwave oven
lack of browning, flavors don't have the opportunity to develop, it is easy to overcook products, dehydrating can occur, uneven cooking,
44
what type of container should be used in a mictrowave
transparent materials, heat resistant or ovenproof glass, unglazed glass-ceramic,
45
what type of container should not be used in a microwave
utensils with metal trim or screws in lids or handles and dinnerware with gold or silver trim , plastic containers
46
is it safe if the container absorb microwaves
No
47
is it safe if the container reflect microwaves
no
48
how do you check to be sure that a container is microwave safe?
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
what are the five taste sensations
appearance , odor, taste, flavor, texture,
50
what can the color of food indicate to you
freshness, safety may be evaluated, ripeness, can also denote the degree of heating
51
what is the difference in taste and flavor
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
Over what temperature range are taste buds most sensitive
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
what effect do sugars, salts and altitude
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
what ions in hard water delay softening of vegetables during cooking
calcium and magnesium
55
what is the maillard reaction
reducing sugars may react with proteins to produce brown color, frequently in baked goods and also in concentrated milk products
56
what is meant by the term denaturation of proteins,
the unfolding of the protein
57
what cases denaturation
when subjected to heat, pH extremes, mechanical disturbances or high salt concentrations
58
what are two examples of denaturation
whipping eggs, cottage cheese by adding acid,
59
what is meant by the term hydrolysis
it involves cleavage of the peptide bonds and breaking of the protein chain into smaller molecules
60
what causes hydrolysis of proteins
occurs when proteolytic enzymes are present . ex meat tenderizers and rennet
61
what are enzymes
proteins that are biological catalysts and have specific functions in living things
62
do enzymes produce desirable or undesirable effects in food or both
Both,
63
what vegetables are high in starch?
dried beans, potatoes, and corn
64
what vegetables are high in protein
legumes ( dired beans, peas, and lentils)
65
What vegetables are high in water
dark leafy greens
66
what are phytochemicals
non nutritive compounds found in plants that possess health protective benefits
67
where are the fat soluble pigments located in the cell
stored in organells called plastids
68
where are the water soluble pigments located in the cell
the vacuole
69
where are the enzymes located in the cell
cytoplasm or cytosol
70
what is the cholorphylls color
green
71
what is the color of carotenoids,
orange, yellow
72
what are the color of anthoxanthins
creamy white
73
what are the colors of anthocyanins
red-blue
74
what effects color change
not having an acid added in the case of cabbage, the presence of copper, iron, aluminum and tin, too much water
75
what pigment is the most stable during normal food preparation procedures
caratenoids
76
which pigments are water soluble and which are fat soluble
betalains are water soluble,
77
what should you do to preserve nutrients when cooking vegetables
pan lid on for the first few minutes, small amount of water, cut as little as possible cook until just tender
78
what about preserving color when cooking broccoli
cook with pan lid off to let volatile acids escape , large amount of water, smaller cooking time
79
what are mealy and waxy potatoes
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
what causes enzymatic browning
when fruits are cut or bruised, when they are exposed to oxygen,
81
how does pineapple juice prevent browning
it contains sulfur
82
how does lemon juice prevent browning
it changes the pH of the fruit
83
how does sugar prevent browning
it coats the fruit preventing oxygen from touching
84
what changes occur when fruit ripens
color changes, texture softens, sweetness increases, acidity decreases, juicinesses increases, odor increases
85
after harvesting how can ripening of fruits such as peaches or bananas be accelerated
put it on the counter in a brown paper bag, exposeing to ethylene gas
86
what is senescence
after a fruit is ripened changes continue to occur and it softens further and begins to spoil
87
what are the most common fats in food
meat, poultry and dairy products
88
palm oil is
saturated fat
89
coconut oil is
saturated fat
90
canola oil is
monounsaturated fats
91
olive oil is a
monounsaturated fats
92
what percentage fat must butter and margarine contain
80 % fat, milk soilds and water
93
what are trans fatty acids
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
in the nutrition facts label reads 0 grams of fat per serving what does that really mean
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
what are plastic fats, give ex.
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
what is oxidative rancidity
occurs when fats are exposed to oxygen, it does not occur in saturated fats, the higher the unsaturation the faster it occurs
97
how can oxidative rancidity be prevented
be storing it in a cool, dark storage space, tightly covered container with no headspace.
98
what fats oxidize the most rapidly
polyunsaturated fats
99
what is hydrolytic rancidity
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
how can hydrolytic rancidity be prevented
keep the oil dry and refrigerate butter. Remember butter contains lipase which promoted hydrolytic rancidity
101
what is the smoke point of a fat
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
what are the chatacteristics of fats being used for trying
high smoke point, bland flavor, heat stable which means not extremely polyunsaturated or containing linolenic acid.
103
define the term emulsion
when one liquid dispersed in another liquid with which is immiscible (doesn't mix)
104
what are the two types of emulsions
water in oil, oil in water
105
what are the characteristics and properties of an emulsifier
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
what is a temporary emulsion
when the oil and water are able to separate
107
what is a permanent emulsion
can be store without separation of the immiscible liquids
108
an example of permanent emulsion
mayonnaise
109
and example fo temporary emulsion
salad dressing
110
what is a stabilizer and how does it stabizle emulsion
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.
