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43 Cards in this Set
- Front
- Back
What 3 factors can stabilize h2o
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small ions, forming H-bonds, and macromolecules
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Large material subject to gravitational settling. (Gas in a solid) Example: Marshmallows
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Suspensoid
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Chemical reactions require what level of water activity?
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<0.8
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Bacterial growth require what level of water activity?
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<0.9
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Mold and yeast require what level of water activity?
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<0.8
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Enzyme reactions require what level of water activity?
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<0.85
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What part of the water sorption isotherm has water that is difficult to remove and cannot be frozen. Example: dehydrated foods
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Zone 1 - monolayer
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What part of the water sorption isotherm has water that is found in the capillary of foods, freezable, and is difficult for microorganisms to grow?
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Zone 2 - multilayer
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What part of the water sorption isotherm has water that is free water. This supports microbial growth and supports chemical and enzymatic rxns. Example: fruits, meat
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Zone 3 - bulk phase
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protein soluble in water
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albumin
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protein soluble in natural salt solution
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globulin
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protein soluble in dilute acid/base
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glutelin
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protein soluble in 50-90% ethanol
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prolamine
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egg albumin protein most abundant. coagulates upon exposure to heat and shaking
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ovalbumin
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egg albumin protein that binds to iron and is bacteriostatic
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conalbumin
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egg albumin protein that is heat resistant and an allergen
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ovomucoid
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egg albumin protein that is highly viscous and is the "thick" white
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ovomucin
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albumin protein with lytic effect. antimicrobial agent
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lysozyme
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structure of gluten that contributes to elasticity
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gliadin
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structure of gluten that contributes to strength
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glutelin
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protein component of an enzyme
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apoenzyme
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apoenzyme cofactor complex
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holo-enzyme
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enzyme used for lactose free products
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beta-galactosidase
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trisaccharide, fructose+gluc+galactose
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raffinose
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betacyanin pigment present in beets and used in the food industry as a red dye. This pigment is known to be destroyed by heat, light and oxygen, so it is commonly used in frozen food and foods that have a shorter shelf life period
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Betanin
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Which bacteria is commonly linked to cooked rice dishes?
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Bacillus cereus
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acronym TCS
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Temperature Control for Safety
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minimum internal cooking temp for seafood
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145 F
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outlines recommendations for food safety regulations for the foodservice industry
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FDA Food Code
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sets up and enforces food safety practices for a specific operation
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Foodservice manager
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decides whether to adopt the FDA food code
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state government
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conducts food service inspections
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health inspector
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This toxin is a histamine poisoning found in foods that have been time and temperature abused. It cannot be destroyed
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Scombroid
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At what temperature should cold food be kept?
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41 F or below
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At what temperature should hot food be kept?
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135 F or above
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Which thermometer is used to check the temperature of thick foods?
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Bimetallic stem thermometer
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This is a digital thermometer used to measure temperature of thick and thin foods.
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thermocouple
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Poultry, stuffing, and microwaved foods should be cooked to what temperature and for how long?
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165 F for 15 sec
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Ground meat, injected meat, ground seafood, and hot held eggs should be cooked to what temperature and for how long?
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155 F for 15 sec
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Seafood, steak, and eggs for immediate consumption should be cooked to what temperature and for how long?
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145 F, 15 sec
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Roasts should be cooked to what temperature and for how long?
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145 F, 4 min
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Processed foods, fruits and vegetables, and hot held grains and rice should be cooked to what temperature?
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135F
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This seal/stamp indicates that an item has been evaluated, tested, and certified to food equipment standards
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NSF - National Sanitation Foundation
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