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Food and Prep Test 1 > Test two > Flashcards

Test two Flashcards

1
Q

What is the main protein in milk

A

80% casein,

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2
Q

What is the composition of milk

A

87% water, 3.4 protein, 3.7 fat, 4.8 carb, 0.8 ash

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3
Q

what is the carbohydrate of milk

A

lactose

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4
Q

which protein is coagulated by acid

A

casein

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5
Q

which protein is coagulated by rennet

A

casein

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6
Q

what is rennet

A

curdled milk from the stomach of an unweaned calf, used in the curdling milk for cheese.

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7
Q

what dairy products are lactose intolerant individulals able to eat

A

yogurt, fermented milk product and some cheeses

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8
Q

2% milk is called

A

reduced fat

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9
Q

1% milk is called

A

low fat milk

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10
Q

.5% milk Is called

A

skim milk

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11
Q

how much fat does whole milk contain

A

3.25 %

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12
Q

whole milk and all reduced fat milks must contain at least

A

8.25% milk solids -not-fat

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13
Q

which concentrated milk can be diluted 1:1 and used in the place of fresh milk

A

evaporated milk

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14
Q

why do concentrated milks discolor

A

both can develop a light brown because due to the reaction of sugar and protein which is known as the maillard reaction

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15
Q

Cultured milk products

A

buttermilk, acidophilus milk and yogurt

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16
Q

what can you use in the place of buttermilk in a recipe

A

one tbsp. of white vinegar or lemon juice to 1 cup of milk and letting the mixture stand for then minutes

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17
Q

pasteurization

A

kills pathogens, milk is not sterile

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18
Q

what is the difference between pasteurized and UHT milk

A

pasteurized is not sterile and must be refrigerated.

UHT milk is sterile

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19
Q

homogenization

A

breaks up fat globules and prevents a cream layer forming

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20
Q

factors affecting volume and stability of whipped cream

A

cream should be chilled before whipping
it should have a fat content of at least 30%
if it is warm and or is over-whipped it may turn to butter

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21
Q

best ways to heat/cook with milk

A

low temp don’t scorch whey proteins or curdle caseins.
Whey proteins will denature when heated and form a skin on the bottom sides of the pan, Continued heating may cause the whey protein to react with the lactose to form a brown color and the film will scorch

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22
Q

what are examples of each of the different types of chesses

A

very hard ripened ex is romano or parmesan,
hard ripened - cheddar, swiss
semi-soft ripened (with bacteria) -brick and muenster
semi-soft ripened (with mold)- blue, forfonzola, stilton and Roquefort
Soft ripened (surface ripened with mold) -brie, camembert
Soft unripened -cottage, cream ricotta and feta

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23
Q

which cheese is made with whey

A

ricotta

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24
Q

which cheeses are coagulated with acid

A

cheeses that are not aged

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25
Q

which has more calcium and acid cheese or a rennet cheese. WHy

A

rennet cheeses, about one fourth or on half of the calcium in milk is lost in the whey during the production of acid chees

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26
Q

what factors affect cooking quality of cheese.

A

fat and water conents
presence of emulsifying agents
extent of ripening

aged cheeses are better for cooking than mild cheeses, because the protein is broken down further
Processed cheeses are food for cooking because they contain emulsifiers

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27
Q

Know the changes that occur in eggs after they are laid

A

air cells quickly develop, overtime there is a loss of carbon dioxide and moisture, the eggs continue to shrink a proportion of thin white increases. thick white decreases, chalazae begins to disintegrated, yolk no longer centered

28
Q

what is the best way to store eggs to maintain shelf life

A

stored in their carton in the refrigerator it helps slow the loss of carbon dioxide and moisture

29
Q

what part of the egg can be frozen without harm

A

the egg white

30
Q

what must be added to yold or whole egg to protect it before freezing

A

sugar, salt or syrup

31
Q

what part of the egg are excellent foaming agents

A

the egg white protein

32
Q

egg yolk proteins are lipoproteins and are

A

excellent emulsifying agents

33
Q

if a recipe calls for raw eggs that will not be cooked use a pasteurized egg product. WHY?

A

the pasteurization process destroys pathogens but maintains the functional properties of the eggs

34
Q

what bacteria may be found in eggs

A

salmonella enteritidis

35
Q

principles of cooking eggs

A 
low hate ( high heat toughens proteins
use a double boiler or put baking dish in a pan of water
36
Q

what is the best way to boil an egg

A

never actually boil it. simmer it and always cool the egg in ice cold water

37
Q

what causes the formation of green ring around the yold in hard boiled eggs

A

it is the reaction of iron in the yolk with hydrogen sulfide produced from the whit e

38
Q

how can you prevent the green ring formation in eggs

A

fresh eggs, don’t overcook, cool in ice cold water

39
Q

at what temperature should eggs be whipped and why

A

room temperature, because of the reduced viscosity of the eggs at room temperature

40
Q

what are the four stages of an egg white foam

A

they first become foamy, second they form soft moist peaks , then with additional beating the peaks become stiffer, and eventually with over beating the foam becomes dry and may appear to be flocculated

41
Q

when should sugar be added to an egg white foam and why

A

beat eggs first then add intermittently between the additions of sugar, otherwise the beating time is considerably prolonged

42
Q

what do egg substitutes contain

A

high concentration of egg whites

43
Q

what do egg substitutes no contain

A

egg yolks

44
Q

What are some differences of egg substitutes

A

almost all cholesterol free, contain much less fat, other ingredients are added such as corn oil, non fat dry milk,color and vegetable gums
always pasteurized ,sodium content tends to be higher, can be used in recipes that call for raw eggs.

45
Q

meat compostition

A

main proteins of muscle tissue,
main proteins of connective tissue,- collagen
fat-cover fat and marbling

46
Q

what are changes that occur after slaughter occurs

A

rigor mortis- stiffness of death
death interrupts blood flow and oxygen in no longer available to cells
anaerobic conditions prevail, which leads to lactic acid and ph drops to 5.5
actin and myosin unite irreversible to form actomyosin crosslinks and the muscle stiffness occurs

47
Q

why is meat aged

A

to allow for the meat to soften after rigor mortis passed, beef is they only type of meat that is aged.

48
Q

what color is myoglobin

A

purplish-red

49
Q

what color is oxymyoglobin

A

bright red oxygentated form of the pigments

50
Q

what color is metmyoglobin

A

brown

51
Q

what are methods to tenderized less tender cuts of meat

A 
have less connective tissue in meat
aging (dry or wet
artificial tenderizing
tenderizing before cooking- grinding and cubing or using various enzymes usuall proteases, soaked in an acidic marinade 
Tenderizing during cooking
52
Q

where on the carcass do the tender and less tender cuts of meat come from

A

the legs and shoulders

53
Q

why is packaged meat red on the outside and brown on the inside

A

because the surface is exposed to oxygen

54
Q

Know the names of the nine primal cuts of meats and whether they are tender or less tender

A

most tender- rib, short loin, sirloin,
leaster tender -flank, short plate, brisket foreshank
medium tender cuts- chuck, round or rump

55
Q

what is the role of connective tissue (amount age,) in producing tought meat

A

the older and more equals tougher meat product

56
Q

Tender cuts of meat can be cooked with

A

Dry heat

57
Q

less tender cuts of meat should be cooked with

A

moist heat

58
Q

how do you tenderize a less tender cut of meat before cooking

A

grinding and cubing, enzymes, soaked in acid marinade

59
Q

Best way to determine if meat is cooked

A

use a meat thermometer

60
Q

are plan proteins complete or incomplete proteins

A

incomplete- they do not contain all essential amino acids

61
Q

complementary proteins

A

proteins that are combined together to create a complete protein ex beans and rice, peanut butter and whole wheat bread, beans and nuts, rice and peas, or corn and beans

62
Q

protein supplementation

A

imporoves the quality of vegetable proteins by supplying the limiting amnio acid. achieved through enrichment of the vegetable protein or product with the addition of synthetic amino acids.

63
Q

3 methods of preparing dried beans

A

overnight or cold soak
short or hot soak
no soak method

64
Q

which legumes don’t need to be soaked

A

lentil, split peas

65
Q

it is important to not use what in cooking legumes

A

hard water, it contains calcium and magnesium ions which inhibit softenting, salt and acit have a similar effect

66
Q

differents soybean products

A

textured vegetable protein, meat analogs, miso, tempeh, tamari, soy milk and tofu,

67
Q

tofu is made by

A

coagulating soy milk wih calcium or magnesium salt and squeezing out the whey.

Food and Prep Test 1 (2 decks)

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