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Vocab Flashcards

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1
Q

Boiling point

A

212°F (100°C)

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2
Q

Bound water

A

Water held tightly to other molecules, does not serve as a solvent and does not exhibit typical properties of water. Common examples are found in proteins, cell membranes, and gelatin.

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3
Q

Water activity

A

The vapor pressure of the water in the food, divided by the vapor pressure of pure water (Both at the same temperature). Pure water has an activity level of one.

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4
Q

Universal solvent

A

Can dissolve a variety of compounds and promote their dispersal in foods (think: water)

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5
Q

Ethylene gas

A

When fruits ripen they release a significant amount of this colorless, odorless gas.

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6
Q

Compotes

A

Fresh or dried fruits cooked in sugar syrups

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7
Q

Chutney

A

A condiment, composed of fruit vinegar, sugar, and spices

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8
Q

Enzymatic browning

A

When a fruit is cut or damaged enzymes are released that cause browning. Lowering the pH of the fruit with an acidic juice dip (typically pineapple or lemon juice) can control the reaction and inactivate the enzymes. Immersing fruit in a sugar syrup or chilling also helps prevent browning.

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9
Q

Lignin

A

A non-carbohydrate polysaccharide found in cell walls, is indigestible to humans and is not softened by cooking. (Stems, seeds, and woody parts). Helps bulk up stool and move waste through the gut.

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10
Q

Cellulose

A

A type of fiber found in the cell walls of plants. Our bodies cannot digest it, but it helps move food through our digestive system and keeps us regular.

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11
Q

Hemicellulose

A

A type of fiber found in plant cell walls, but it’s softer and more easily broken down than cellulose. Some types can be partially digested by gut bacteria. Helps with water retention in stool.

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12
Q
A
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13
Q

Hydrolysis

A

 the chemical reaction in which water breaks a chemical bond in another substance. This creates two or more new substances.

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14
Q

Osmosis

A

 The process by which water is passed from a lower solute concentration into the area with the highest solute concentration, is essential to the process of drying food, such as when dehydrating and food preservation.

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15
Q

Pectin

A

A cell structure found in fruits. Used with acid and sugar, they formed gels, and thicken are used as a thickener in the preparation of jellies and jams.

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16
Q

Flavonoids

A

Water soluble phenolic pigments found in cell sap. These produce more intense food colors in the presence of acid. They are antioxidants.

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17
Q

Monosaccharides

A

The building blocks of disaccharide (two sugar molecules linked together by glycosidic linkage.)
they include: glucose,fructose, galactose.

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18
Q

Glucose

A

a simple sugar, and the most abundant form of monosaccharide

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19
Q

Fructose

A

A hexose sugar found in fruit and honey

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20
Q

Galactose

A

Hexose sugar found in dairy products

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21
Q

Sucrose

A

One molecule of glucose and one molecule fructose (table sugar)

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22
Q

Lactose

A

one molecule glucose, and one molecule galactose (milk and dairy)

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23
Q

Maltose

A

Two molecules of glucose (malted milkshakes, beer)

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24
Q

Oligosaccharides

A

A complex carbohydrate that contain from 3 to 10 monosaccharide units and are present in a variety of foods, including dried beans, soy beans, peas, and lentils.

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25
Polysaccharides
Contain more than 10 monosaccharide units. (Starches).
26
Glycogen
The storage form of glucose in the human body and is found in both the muscles and the liver
27
Caramelization
The process of heating sugar such as granulated white sugar or the sugar contained in a food at high temperatures so that water is removed, and the sugar is broken down and then reformed producing a sweet nutty or buttery flavor and golden brown to dark brown color.
28
Crystallization
Occurs when a solution is super saturated. Occurs when a solid forms from a liquid (examples: butter becomes grainy if it’s stored wrong; ice cream, getting icy if it melts and refreezes.)
29
Bran
The hull or outer coating of the grain containing cellulose, hemicellulose and vitamins (thiamine riboflavin niacin)
30
Endosperm
The large central portion of the grain containing starch and protein
31
Germ
A small part of the grain containing unsaturated, fat, protein, iron, and vitamins (vitamin A, thiamine, riboflavin and niacin) if exposed to air, it may become rancid, has to be refrigerated.
32
Whole wheat flour
The mill whole grain, including the germ
33
White flour
Made from only the milled wheat endosperm after the brand and germ are removed. (Germ usually removed to prevent rancidity).
34
Short grain rice
Has the most starch becomes sticky when cooked and is the most tender (good use is for risotto.)
35
Medium grain rice
Firm when it is hot, but become sticky when it cools
36
Long grain rice
Remains firm when cooked and the grain separate easily
37
Gluten
Is formed when hydrated particles of flour are manipulated in a flour – water paste. The elastic properties allow it to trap CO2 as it forms during leavening, and gives volume and structure to baked goods. Sugar and fat inhibit the development of this because sugar draws water away from it, and fat coats flour, and prevents water from making contact.
38
Celiac disease
Individuals have an immune reaction to the gliadin part of gluten.
39
Pour batter
One part liquid: one part flour (popovers, pancakes)
40
Drop batter
One part liquid: two parts flour (muffins, some cookies)
41
Soft dough
One part liquid: three parts flour (biscuits, yeast bread)
42
Stiff dough
One part liquid: four parts flour (pie crust, rolled cookies, noodles.)
43
Conventional mixing
Creams fat with the sugar and then alternately add liquid and flour (cakes)
44
Quick/speed method
Mixes fat and milk with the dry ingredients and then adds eggs and mixes again. (cakes, quick bread).
45
Muffin method
Mixes the liquid (often oil) and dry ingredients separately, then combines them just until the dry ingredients are moistened (popovers, pancakes, muffins.)
46
Pastry method
Cut semi solid fat, such as butter, lard or shortening into dry ingredients, then adds liquid while stirring (pastry, biscuits)
47
Starches
Digestible complex carbohydrates used to thicken, sauces, gravy, cream, soups, and puddings. They are not sweet and are not readily absorbed in cold liquids. Composed of amylose and amylopectin.
48
Amylose
Has straight chains of glucose units; produces gels
49
Amylopectin
Has branched chains of glucose units; thickens and is more stable and less likely to break down
50
Gelatinize
When starch granules are combined with water and heat, they swell which increases the viscosity of the suspension as they form a paste
51
Dextrinization
(Partial starch hydrolysis) is caused by acids, heat and enzymes.
52
Slurry
Mixing starch with cold water
53
Roux
Melted fat cooked with flour
54
Homogenization
A process that forces fat droplets through a small screen, reducing their size and dispersing them throughout the milk to form a stable emulsion
55
Pasteurization
The process of heating milk to destroy pathogens and inactivate enzymes which increase the shelflife so it remains fresh and palatable
56
Whole milk
3 to 4% fat
57
Skim milk
Less than .5% fat
58
Light cream
18 to 30% fat
59
Half and half
10 to 12% fat
60
Whipping cream
30 to 36% fat
61
Low temperature pasteurization
Requires holding the product at 62°C (145°F) for 30 minutes
62
High temperature short term pasteurization
Holds milk at 72°C (161°F) for 15 seconds (most commonly used today)
63
Flash pasteurization and ultra pasteurization
Use even higher temperatures for shorter periods of time to increase the shelflife of dairy products. Most cream and half-and-half have been ultra pasteurized.
64
Ultra high temperature pasteurization
Kills all bacteria and makes milk shelf stable. Used in the United States for creamers, whipped cream, and lactose reduced milks to extend product shelf life. Requires no refrigeration until after it is opened.
65
Albumin
Egg white; contains riboflavin and protein
66
Chalazae
A twisted cord, like strand of the egg white that holds the yolk in the center of the egg
67
Candling eggs
The process of grading, where they pass in front of a strong light and are appraised for the size of the air sack, the position of the yolk, the clearness of the white and the overall size
68
Grade AA
Firm yolk in the area covered by the white is small, a large proportion of thick white to thin white; freshest/high-quality
69
Grade A
The York is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk.
70
Grade B
The yolk is flattened, and there is about as much (or more) thin, white as thick white; usually used for breaking stock (liquid eggs)
71
Muscle fiber
The digestible lien tissue in meat
72
Collagen
White connective tissue in meat that can be softened or dissolved in hot water to form gelatin. This increases in meat as the animal exercises more/grow older.
73
Elastin
The hard yellow elastic connective tissue and meat that is unaffected by heat or moisture. Older animals generally have a lot.
74
Fat
Coats, muscle tissue, cushions organs, and is deposited to form marbling where fat streaks within the lane part of muscle. Generally, the more marbling, the more tender the meat will be.
75
Uniform retail meet identity standards
Updated in 2014; they describe the retail cuts of beef, pork, veal, and lamb. Meat package labels include the species or kind of meat, the primal or wholesale cut name and the specific retail name from the master list.
76
Federal meat inspection act of 1906
Regulates meat marketed interstate. Includes examination of the live animal, parts of the animal, susceptible to disease and the packaging plant.
77
Wholesale meat act of 1967
Made inspection of all meat mandatory. USDA requires that beef, veal, pork, and lamb Be inspected before sale.
78
USDA prime
The most tender juicy and flavorful, but also has the most fat and is the most costly
79
USDA choice
Widely accepted and preferred by consumers
80
USDA select
Beef is the cleanest of the three common consumer quality grades
81
Aging
The holding of meat for a set period at a proper refrigerator, temperature and humidity. To improve flavor and tenderness.
82
Mechanical tenderization
Consists of passing me through cutting blades or pounding it to break muscle fibers
83
Moist heat cooking
Consists of cooking meat covered in liquid for long periods of time at low temperatures. This converts collagen to gelatin and results in more tenderness. Acids, such as vinegar, increase the water binding capacity of fibers, and thus make them moisture, but not more tender.
84
Enzymes
Can be used as a marinade or during cooking to tenderize muscle tissue, collagen, and elastin. Affect the color flavor and texture of foods. Bromelain from pineapple and papain from papaya are commonly used as meat tenderizers.
85
86
Electrical stimulation
Low-voltage stimulation done immediately after slaughter to increase meat tenderness
87
Dry heat cooking (also called high heat cooking) examples
Broiling, roasting, pan, broiling, grilling, frying, and stirfry frying
88
Moist heat cooking examples
Stewing, braising and cooking in any liquid medium
89
Rare temp
Under 145°F
90
Medium rare temp
145°F
91
Medium temp
160°F
92
Well done temp
170°F

Domain 1 (1 decks)

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