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88 Cards in this Set
- Front
- Back
Crispness and texture is dependent upon _________ within water-filled vacuoles
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Osmotic Pressure
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As plant foods age they become thicker and become higher in ______ & _______ , which make the foods tougher and fibrous.
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Hemicellulose & Lignan
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Lignan
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A non-CHO substance that is not significantly affected by cooking.
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The limiting amino acid in soy protein (complete) is ________.
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Methionine.
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Starch will ultimately change to ______.
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Starch will ultimately change to SUGAR.
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SOY - percentage of proteins content
Flour - ? Concentrates - ? Isoaltes - |
Flour - 50%
Concentrates - >70% Isoaltes - >90% |
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Chemical changes in ripening is responsible due to _______.
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Chemical changes in ripening is responsible due to ENZYMES.
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Ripening of Fruit
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Protopectin (under-ripened) to pectin (ripe) then to pectic acid (over-ripened)
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What is responsible for the formation of fruit jelly?
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The transformation of protopectin (insoluble) to pectin (water-soluble).
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To accelerate the ripening of fruits during storage.
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Ethylene Gas.
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These fruits ripen best at room temperature...
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Avocados, bananas, pears, and tomatoes
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Best time to rinse berries and mushrooms
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directly before serving due to quick absorption of water.
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Fruits low in _____ darken rapidly when cut.
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Fruits low in ASCORBIC ACID r
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The process in which fruits darken rapidly is due to _________ ________.
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The process in which fruits darken rapidly is due to ENZYMATIC OXIDATION.
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To prevent enzymatic oxidation/browning add ____ to the foods.
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acid solution.
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Cooking fruit will
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soften cellulose, increase keeping quality and cookes the starch.
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Green pigments in food are due to
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chlorophyll
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Olive green color is caused by _______ reaction forming _______.
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Olive green color is caused by an acidic reaction forming Pheophytin.
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Bright green vegetables are caused by ________ reaction forming _________.
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Bright green vegetables are caused by Alkaline reaction forming chlorophyllin.
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Acid reaction forms _________.
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pheophytin
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Alkaline forms _______.
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chlofophyllin.
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Avoid color changes in vegetables (due to pheophytin and chlorophyllin) by _______.
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cooking quickly and serving shortly
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Orange vegetables undergo _______ little changes in Alkaline & acidic solutions
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Orange vegetables undergo very little changes in alkaline and acidic solutions.
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Red color in tomatoes and watermelon (and overtones in apricots) is due to _________ .
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lycopene.
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Flavonoids
Anthocyanins Anthoxanthins |
Anthocyanics are the red, blue and purple colors
Anthoxanthins are the white colors |
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Anthoncyanins changes in acidic and alkaline solutions
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Bright red in acid
Bluish in alkaline solutions |
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Axnothoxanthins in acid and alkaline solutions.
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colorless in acid
yellow in alkaline |
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Onions may turn yellow when cooked in an __________.
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Aluminum pan.
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Glutamic acid adds to the flavor in _________ ___________.
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Glutamic acid adds to the flavor in young vegetables. Mushrooms have a high content.
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Onions and cabbage owe their flavor to ________.
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Onions and cabbage owe their flavor to SULFUR.
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Astringent mouthfeels in underripe foods are caused by ______.
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Tannins
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Grades for produce is done by the
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Grades for produce is doe by the USDA.
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Grading canned fruits and vegetables
Grade A Grade B Grade C |
Grade A - Desserts, salads (fancy)
Grade B - processed (choice) Grade C - puddings, pies (standard) |
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Fresh produce Grades
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Fancy
Extra #1 #1, Combination #2 |
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Color changes in potatoes are due to __________ _________.
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phenolic compounds are causes of color changes in raw, peeled or bruised potatoes.
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Green color in potatoes....
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Due to chlorophyll that develops when potato is exposed to light during storage.
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The green color in potatoes may be accompanied by
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solanine, a natural toxicant
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During the storage process starch changes to
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During the storage process starch changes to SUGAR.
Old potatoes change to taste sweeter. |
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In general vegetables should be cooked...
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in a small amount of water with lid,
Unless it's an acidic vegetable which should be cooked in a large amount of water without a lid. |
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Frozen vegetable cooking time...
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is shorter due to the blanching and freezing temperature makes them more tender
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Blanching is emersing foods in _____ water then ______ water.
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Blanching is emersing foods in a BOILING water then COLD water.
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How to cook cauliflower
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For a short time WITH lid
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Hot to cook cabbage
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to minimize development of strong flavor (acidic) use large amounts of water WITH lid OFF to let acids espace
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CANS
#10 |
Cans
#10 6 in case 6lbs 9 oz 12 - 13 cups 20 - 25 servings |
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CANS
#3 |
CANS
#3 12 in case 46 ounces 5 3/4 Cups 12 - 15 servings |
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CANS
#2.5 |
CANS
#2.5 24 in case 1 lb 13 ounces 3.5 Cups 6-8 servings |
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CANS
#2 |
CANS
#2 24 in case 1 lb 4 ounces 2.5 Cups 4 - 6 servings |
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CANS
#300 |
CANS
#30024 in case 14 - 16 ounces 1.75 Cups 3 - 4 servings |
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Myofibrils
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Muscle composed of bundles of fibers
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Finish of meat refers to...
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Amount of fat around the carcass _ marbeling - Fat deposited around organs
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Collagen
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Structural part of tendon around muscle
Hydrolized to gelatin when heated - becomes tender |
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Elastin
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Found in ligaments, cartilage, has yellow color.
Resistant to heat, little change in cooking |
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Meat cuts are identified by
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Meat cuts are identified by the shape of the bone
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Round bone
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comes form leg
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T-bone
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back and ribs
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Carbohydrates in meat
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come from glycogen in the muscle and glucose in blood
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Pork is a good source of this vitamin
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Thiamin
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Vitamins and Minerals in meat include:
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riboflavin, niacin, thiamin, iron, copper trace minerals
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Myoglobin contributes to the
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myoglobin contributes to the COLOR of meat
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In fresh cut meat, Myoglobin forms with_____ to give a ______ color
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In fresh cut meat, Myoglobin forms with OXYGEN to give a RED color
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Further oxidation on meat leads to a ______ and then ______ color.
The ______ color is due to the breakdown of myoglobin. |
Further oxidation of meat leads to a BROWN and then a GREEN color.
The GREEN color is due to breakdown of myoglobin. |
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Aging of meat occurs in...
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cold storage for about 10 days
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Aging of meat increases....
....due to.... |
increased tenderness due to an enzymatic process which increases water holding capacity.
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Water holding capacity of meat is increased by
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-enzymatic changes in muscle protein
-acid (vinegar) -salt |
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Sous Vide
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Anaerobic packaging / vacuum packing of meat stored unfrozen at 0C - extends storage life
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Modified atmosphere packaging
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Removal of air and replacement with gases (COs, N) - extends shelf life
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USDA inspects Meat to ensure that
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It comes from a healthy animal and indicates the wholesomeness of the animal
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USDA Grades
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Grades indicate quality
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Cut of meat indicates...
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the method of cooking
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Grades of Meat
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Prime, Choice, select, standard
Based on maturaity of animal, marbling of fat, color and texture of lean |
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Standard grades have the least
Prime grades have the most |
Marbaling
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Chuck comes from
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shoulder
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pork chops come from
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loin
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Roast meat (325F) more slowly
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for least waste
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Cooking of meat causes the protein to
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coagulate and gelatin to hydrolyze (soften)
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Tough cuts need to
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cooked well done due to more collagen
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adding vinegar to meat
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increases tenderness by lowering pH increases water holding capacity
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High meat cooking temperatures
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increase shrinkage
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Dry heat is used for
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tender cuts due to less collagen
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Frying is
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Dry heat
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Carry over cooking will raise
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the internal temperature (15 - 25 F)
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Moist heat is used
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for less tender cuts with more connective tissue (bottom round, chuck, brisket)
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Bottom round should be cooked
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in water for several hours
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Braising
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Moist heat - floured browned, covered then simmered
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Simmer
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heated in water to 170 - 185
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Fish should be stored
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at lower temperatures than meat
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Fresh fish should be received with bright red gill colors, shiny skin and springy to touch
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if dull and grey reject it
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Surimi
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purified and minced fish containing preservatives (crab and shrimp analogues).
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