Food Science Exam Iii For Phs 101

Front 1

List for changes that occur during ripening:

Back 1

increase in tenderness, better browning, improvement of flavor/juiciness, loss of red interior color at a lower cooking temperature

Front 2

What are the nutritive contributions of meat?

Back 2

A complete protein (20% muscle 75% water), and saturated fat with cholesterol.

Front 3

What minerals are in meat?

Back 3

iron (liver), copper, zinc

Front 4

What vitamins are in meat?

Back 4

Niacin and tryptophan (precursor)
Thiamin (E) in pork especially
Vitamin b12

Front 5

Myoglobin:

Back 5

a purplish red color of muscle tissue, it's smaller than hemoglobin

Front 6

Oxymyoglobin:

Back 6

a bright cherry red color that occurs when meat is exposed to oxygen

Front 7

Metmyoglobin:

Back 7

a brownish color that occurs in older meat that is a signal to cook it or freeze it.

Front 8

What are the contributions of fat?

Back 8

Flavor and tenderness
Engergy, cholesterol, saturation of fat

Front 9

Collagen:

Back 9

protein, softens and converts into gelatin with heat or moisture

Front 10

Ripening/Aging of Meat:

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Increases tenderness, increases flavor and juiciness, gives better browning, loses redness earlier, it lasts 7-10 days
only occurs in beef

Front 11

Lamb and Mutton Flavor

Back 11

Strong acid type of odor
Long cooking helps volatilize these odors
Exterior meat browned flavor: due to maillard reaction

Front 12

What are 5 objectives in Meat Cookery?

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To improve appearance, conserve and develop flavor, to improve safety, to keep tender cuts tender and tenderize the less tender cuts, and to conserve nutrients

Front 13

Use of Low Oven Temperature (325 F)

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1. Lowers cooking losses
2. Gives more juicy meats
3. Meat more evenly done, tender
4. Typical meat flabor more obvious
5. Adequate browning

Front 14

What are gelatins uses in food preparation?

Back 14

A gelling agent
A foaming agent in confection or candy products
Interfering agent in candy or frozen desserts
It interfers with large sugar crystal formation
Smoothing agent

Front 15

Change concentration when:

Back 15

you are using a extra large mold, if it will spend a long time period in a warm climate, if it has acid in it, if you are whipping, or if you are adding A LOT of extra ingredients

Front 16

Spanish Cream

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gelled egg custard
bland flavor, good with fruit

Front 17

Differences b/w Batters and Doughs

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They vary in thickness, it depends on proportion of flour to liquid

Front 18

Doughs

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Soft (rolled biscuit dough)
stiff (yeast bread)

Front 19

Batters

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Pour
Drop (cookie "dough"0
with Yeast (sponge)

Front 20

A Desirable End Product in Batters and Doughs Requires

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Accuracy in measurement (sift, then measure)
Skill in and right amount of manipulation for product
Careful control of temperatures and times- ingredients and baking
Information about kinds and proportions of ingredients

Front 21

Extracts/Flavorings in Batters and Doughs

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Vanilla/almond
Spices

Front 22

Sugar Functions in Batter and Dough

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Sweetening
Adds bulk and volume
Helps to tenderize
Browning (maillard rxn)
Adds to moistness inside product
Yeast foods

Front 23

Liquids (not fats or oils) in Batter and Dough

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Hydrate Starch
Transforms protein into gluten
Dissolve certain ingredients (i.e. baking soda/powder)

Front 24

Baking Powder

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Baking Soda + dry acid + small amount of starch
1.5 tsp/cup of flour
Single acting/ double acting
S.A.S.

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S.A.S.

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Sodium Aluminum Sulfate
2 dry acids, the first acts as moistened the second acts when heat is applied

Front 26

Sodium Bicarbonate

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B. Soda + acid = gas
1/2 tsp baking soda + 1 cup sour milk; or 1 cup of Buttermilk or
1 tsp baking soda and 1 cup of molasses

Front 27

Basic Leavening Agents

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1. Incorporate air
2. Steam
3. Form gas by interaction of Ingredients- CO2

Front 28

Egg Functions in Batter and Doughs

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1. Incorporate air (angel food cake)
2. steam formation
3. add flavor and color
4. forming emulsion
5. protein coagulate to form cell walls

Front 29

Characteristics of Shortening/Fats/Oils in Batter and Dough

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1. plasticity
2. blending/creaming
3. shortening power

Front 30

All-purpose flour

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most used by consumers
lower in protein
bleached and enriched

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Pastry-Flour

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middle protein content (8-9%)

Front 32

Whole-wheat or bran Flour

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browner, less tender product, nutty whole grain, more dense
usually combined with another flour

Front 33

Flour in Batter and Dough

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Most wheat flour, bran and germ is removed
Is bleached and enriched with
folic acid, thiamin/niacin, iron, and riboflavin

Front 34

Proteins in Batter and Dough

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Glutenin (moisten) and Gliadin (stirring, folding) form gluten

Front 35

Gluten

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Strong Elasti framework of product
A yeast bread has extra gluten
A pie crust has minimal gluten

Front 36

Objectives in Mixing Dough and Batters

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1. uniform distribution of ingredients (no lumps)
2. minimum loss of leavening agent
3. optimum blending to produce desired texture
or optimum development of gluten for various products

Front 37

Defined texture of A batter and dough

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cell wall: crust: thick, thin smooth
air cells in b/w cells
crumb and grain

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Crumb

Back 38

The whole inside of the batter or dough

Front 39

grain

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the whole pattern of air cells across the whole product

Front 40

Mixing Methods for Batters and Doughs

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Muffin Method, Pastry Method, Conventional Cake Method

Front 41

Pastry Method

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Flour + Salt
blend with electric mixer
Then Shortening
Then Liquid

Front 42

Conventional Cake Method

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Sugar + Shortening (creaming)
+ eggs one at a time
+ dry ingredients/liquid
- 1/3 dry, 1/2 liguid, 1/3 dray, 1/2 liquid, 1/3 dry

Front 43

Muffins

Back 43

2 parts flour: 1 part liquid
mffin pan at 400 F 20 or 30 minutes

Front 44

Popovers

Back 44

irregular, hollow, steam leavened
450 F in muffin pan 375 F
high egg
Moist inside, crusty inside

Front 45

Rolled Biscuits

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Southern classic, smooth on top, very tender (flakey), manipulated very little

Front 46

Drop Biscuits

Back 46

too sticky
bumpy and irregular

Front 47

Peaks in Muffins:

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Too much beating, heat uneven, too much stirring, insufficient leavening

Front 48

Butter Cake

Back 48

Contain a lipid ingredient
-Standard butter cake
-Pound Cake

Front 49

Sponge Cakes

Back 49

Do not have a separate lipid ingredient

Front 50

Pound Cake

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No commercial leavening agent (no baking powder/soda), just steam/air
More compact and dense

Front 51

Standard Butter Cake

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co2 leavened: baking p./s. + air
soft velvety crumb
even grain
crust thin and tender

Front 52

Ingredients in cakes

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Sugar, shortening, eggs, flour, liquid, commercial leavening agent

Front 53

Sugar in Cakes

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Tenderizer, mix a longer amount of time
Too much sugar and the cake "falls" and becomes gummy

Front 54

Shortening in Cakes

Back 54

Tenderizing by shortening gluten strands, airates well (a solid lipid), gives color and flavor
Should be at room temperature to cream well

Front 55

Eggs in Cakes

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Give color, emulsify, give protein to the cells walls

Front 56

Flour in cakes

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All purpose or cake flour
Gives protein, gluten, dry starch

Front 57

Liquid in Cakes

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Milk or water

Front 58

Commercial Leavening Agent in Cakes

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Baking Soda or Powder
too much: cake collapses
too little: cake is dense and heavy

Front 59

Mixing Methods in Cakes

Back 59

Conventional Cake Method
Modified Conventional Method
Modified Conventional Sponge Method
Muffin Method
Quick Mix or One-bowl Method

Front 60

Conventional Cake Method

Back 60

Cream mixture + sugar + shortening + eggs
Then add dry ingredients

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Modified Conventional Method

Back 61

add only the yolks off the egg, the whites are whipped and folded in

Front 62

Modified Conventional Sponge Method

Back 62

Uses a formula low in lipid
Used in lean mixtures
1/2 Sugar reserved and beaten with whites

Front 63

Muffin Method

Back 63

Produces a poor cake, not mixed enough

Front 64

Quick Mix or One-bowl method

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Formula high in sugar or lipid
Have all ingred. at room temperature
Stage 1: sift all dries, add fat, all or part of liquid, flavoring and mix
Stage 2: add unbeaten eggs or whites and any liquid w/held and mix

Front 65

Preparation of Equipment for Shortened Cakes

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1. Prepare oven: check racks to be in very middle of over, 350 F for 20-25 min.
2. Prepare Pans: grease or flour

Front 66

Types of Sponge cakes

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White Sponge, Yellow Sponge, Modified Sponge (chiffon)

Front 67

Ingredients of Angel Food Cake

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Egg Whites, Flour, Sugar, Cream of Tartar, Salt and Extracts

Front 68

Functions of Cream of Tartar in Angel food Cake

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Whiten crumb
Stabilizes foam
Prevents Exteme Shrinkage
Tenderizes Cake

Front 69

Sugar Functions in Angel Food Cake

Back 69

Interfering agent with maillard reaction
Helps with yellow tones of flour

Front 70

Eggs Whites in Angel Food Cake

Back 70

Fresh; Completed separated from yolk, beat until moist peaks, steam is the most important leavener

Front 71

Procedures of Sponge Cakes

Back 71

Whip Whites (electric mixer) with cream of tartar unti moist peaks
Fold in sugar first, then flour with a plastic scraper, then add in whites
Bake @ 350F 35-40 min.

Front 72

Merengue Method

Back 72

An alternative sponge cake method: start adding sugar as whipping egg whites
don't Need t ofold sugar in later

Front 73

Yeast Changes During Fermentation

Back 73

1. yeast + sugar = Co2
2. Starch split to maltose
3. Enzymes to organic acids
4. Gluten Quality Changes

Front 74

Possible and Optimal Yeast Growth Temperatures

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Possible: 33-129 F
Optimal: 79-99 F

Front 75

Milk and Yeast Breads

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Should be scalded to destroy enzymes which interfere w/fermentation (undesirable softening if not scalded), it melts solid fat, and helps provide a warm temperature for yeast growth

Front 76

Flour in Yeast Breads

Back 76

Bread or all-purpose flour

Front 77

Yeast in Yeast Breads

Back 77

Enzyme
flour + sugar + h2o + alcohol = fermentation

Front 78

Forms of Yeast

Back 78

Compressed (cake), dry, and Starter

Front 79

Compressed (cake) yeast

Back 79

110-115 F
Moist like clay, yeast cells with starch, crumble into warm h2o to soften

Front 80

Dry Yeast

Back 80

Doesnt need refrigeration
lasts a year
Do not challenge date

Front 81

Starter Yeast

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Mix of yeast and sugar, then add h2o and flour

Front 82

Underfermentation of Yeast

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Won't get enough co2 or volume, it won't be tender

Front 83

Overfermentation of Yeast

Back 83

Too much yeast, too much time, cells walls are large, has a yeasty taste

Front 84

Liquid in Yeast

Back 84

Milk (richness in flavor, makes bread crumb more white)
H2O (french bread)
Potato Water (high in starch)
Whey (better than h2o, more nutrients)

Front 85

Sugar in Yeast Breads

Back 85

Speeds the rate of Fermentation, Serves as Yeast food, Adds sweet flavor, gives browning

Front 86

Amt. of Sugar in A loaf of bread or 1 lb. of yeast rolls

Back 86

Bread: 1.5 T
Rolls: 2-4 T

Front 87

Salt in Yeast Breads

Back 87

Inhibits yeast fermentation, has a good effect on texture (otherwise it tastes flat and dull), is important to flavor

Front 88

Amount of Salt in Yeast Loaf

Back 88

1 teaspoon

Front 89

Fat in Yeast Breads

Back 89

Usually butter and margarine
1. increases tenderness, interfers w/gluten developm.
2. enhances keeping quality (adds moistness to inside)
3. small amounts improve volume
4. improves flavor

Front 90

Amount of Fat in Yeast Loaf or yeast rolls

Back 90

Loaf: 1-1.5 T
Rolls: 2-4 T.

Front 91

Refrigerator Yeast Rolls

Back 91

dough designed to keep a day or two in the refrigerator; moderate amount of yeast, higher ratio of sugar

Front 92

Mixing Methods for Yeast Breads

Back 92

Straight Dough Method
Sponge Method
Batter- Yeast Breads

Front 93

Straight Dough Method

Back 93

Scald milk, add ingredients, cool, add yeast, add flour in portions

Front 94

Sponge Method in Yeast breads

Back 94

Make sponge, allow to ferment, add partial flour, add fat, salt, then remaining flour
Gives a stronger flavor

Front 95

Batter-Yeast Breads Method

Back 95

Slightly faster to make
Not as attractive, irregular grain

Front 96

Kneading

Back 96

Push, Pull back, turn
For 10 minutes
Dough gets smoother and soft
Develops gluten

Front 97

Rising-Fermentation-Proofing

Back 97

let rise until dough doubles in volume, punch it down, let it rise until it doubles again, shape it for baking

Front 98

Ways to Aid Fermentation

Back 98

Turn electric overn on at 400 F for 1 minutes, then turn off
Put covered bowl of dough on top rack of over while boiling water on the lower rack, close the door
Simmer water in a skillet on range top, cover with a cookie sheet and place pan with dough on top covered with a cloth
Put covered bowl in very warm water in the sink

Front 99

Panning or Shaping Yeast bread

Back 99

Do after the first rising
Add extra ingredients
Put in pan or hand shape it

Front 100

Baking Yeast Breads

Back 100

1. Final, Rapid Fermentation
2.Temperature of interior rises until yeast and enzymes are destroyed and fermentation has stopped
3. alchol developed is volatilized
4. Gluten becomes fixed crumb
(elastic to solid)
5. Crust is formed (mainly due to Maillard Rxn)

Front 101

"Oven Spring"

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Final, Rapid Fermentation

Front 102

Characteristics of Good Quality Yeast Product

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Interior: thin cell walls, smooth in grain
Exterior: golden crust, maybe medium brown, smooth, no flour on it
Well proportioned interior and exterior

Front 103

Staling of Yeast Bread

Back 103

Amylopectin becomes less soluble, wrap in foil and put in over at 350F
Freeze to prevent staling

Front 104

Pastry Ingredients

Back 104

3:1
Flour:Liquid

Front 105

Shortening in Pastrys

Back 105

Tenderizes, gives flakiness, should be at room temperature

Front 106

Characteristics of High Quality Pastry

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Tenderness, Flakiness

Front 107

Pastry Mixing Techniques

Back 107

Traditional, Paste Method, Stir and Roll or Oil Method

Front 108

Traditional Pastry Method

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1. Flour and salt
2. Add shortening, cut in with pastry blender until coarse cornmeal consistancy
3. Add liquid (water) carefully: sprinkle for maximum exposure

Front 109

Rolling Pastry

Back 109

want diameter circle 2" + pie plate size
1/8 inch in thickness

Front 110

Pricking Pastry

Back 110

when cooking w/out filling pierce bottom and side with fork liberally

Front 111

Preventing Soaked crust

Back 111

Special Challenge: custard pies (b/c of high protein filling)
Brush crust w/melted fat
Use High oven temperature
3 eggs/2 cup of milk, scald milk
For fruit pies, thicken the filling before adding to crust

Front 112

Rolled Cookies

Back 112

Crisp or soft, use minimal flour, 1/4" thick

Front 113

Drop Cookies

Back 113

greased baking sheet, like conventional cake, high in fat

Front 114

Storage of cookies:

Back 114

air tight container or plastic bag, are freezable

Front 115

Corrections to baked goods to high altitudes

Back 115

Cakes: reduction on amount of leavening product
Sponge Cakes: decrease sugar, increase flour
More liquid
Lower oven temperature

Front 116

Batter and Dough Mixes

Back 116

Unique ingredients: emulsifiers and preservatives
Consider quality, convienance and time, and ability and supply
Cake is the highest quality

Front 117

Food Spoilage (Chief Causes)

Back 117

Bacteria, Enzymes, Oxidation, Infestation, Mechanical Spoilage (brusing)

Front 118

Environment requirements for microorganisms

Back 118

food
moisture
favorable temperatures

Front 119

Molds

Back 119

aerobic; heat sensitive
favor 68F to 95F
Fuzzy, cottony, spots
not necessarily bad: not usually hazardous
Toxic in raw rice or peanuts

Front 120

Aflatoxin

Back 120

Toxicc mold in raw rice and peanuts

Front 121

Yeasts (microorganisms)

Back 121

Food production
Like sweet, moist products, ferment inside
Favor 68F to 95F
Destroys flavor; not really hazardous

Front 122

Bacteria

Back 122

most concerning, pathogenic
make soured/ cultured products
favor neutral pH, not really acidic food
Are aerobic and anaerobic
spore form is partially heat resisitant
Favor 68F to 131 F

Front 123

Enzymes

Back 123

Protein catalysts w/in plants
Make plant products tough; over ripening in fruit
Favor room temperature

Front 124

pH determines canning technique

Back 124

< 4.4 (acidic) boiling water bath
>4.5 pressure canning

Front 125

Boiling Water bath Procedure

Back 125

Submerge food in hot water and cook them
boil jars and lids
fill jars
seal lid and rings
Submerge in kettle on rack for recommended time
towel: leave undisturbed for 24 hours to develop a tight seal and create a vacuum

Front 126

Cans in Canned Goods

Back 126

Steel cans w/tin lids and different inside enamels
Store at a fairly cool temperature and try to use w/in a year

Front 127

Essential Steps for High Quality Frozen Foods

Back 127

Quality Product Maturity
Quick Processing
Appropriate Prepartion (blanching and ascorbic acid)

Front 128

Blanching

Back 128

boiling water briefly to inactivate enzymes, quickly cool it

Front 129

Irradiation

Back 129

treating food to carefully controlled amounts of ionized radiation for a specific period of time
sterilizes food

Front 130

Government Food Agencies

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FDA
USDA
US Public Health Service
State, City and County Health Departments

Front 131

Food, Drug & Cosmetic act of 1938

Back 131

Main Food Law, still exists
Provisions: illegal to sell decomposed/unsanitary food, to intentionally decieve the buyer is illegal, label statements must be true and factual, should follow standards of identity (% lipid)

Front 132

Code of Federal Regulations

Back 132

published standards of identity

Front 133

Amendments to the Drug and Cosmetic Act of 1938

Back 133

Food Additive Amendment
Delaney Clause
Pesticide Amendment

Front 134

Food Additive Amendment

Back 134

1958- b/c of more convienance foods, any ingredient added to fod needed to be tested as safe

Front 135

Gras List

Back 135

generally recognized as safe
long used additives

Front 136

Delaney Clause

Back 136

any ingredient foudn to cause cnacer in lab animals should not be used in food, would be eliminated

Front 137

Problems with the Delaney Clause

Back 137

could be over or under protecting ourselves
humans are not the same as lab animals
no amount in specified

Front 138

USDA

Back 138

U.S. Department of Agriculture
inspection of meat and poultry

Front 139

Protein in Milk

Back 139

Incomplete
Casein - in the milk solids portion
Lactalbumin - in the whey portion
Lactoglobulin- in the whey portion

Front 140

Fat in Milk

Back 140

Cholesterol
Partially saturated
Breed of cow can have varying levels of fat

Front 141

Carbohydrate in Milk

Back 141

Lactose: least sweet of all sugars
Dissacharide
Breaks down then milk is "soured"

Front 142

Flavor Constituents in Fruits

Back 142

Esters- aromatic/flavor
Organic acids- tartness
Sugars- fructose (sweetest)
Tannins- underripe product
Oils in Skins- fruit flavor extract

Front 143

4 Factors that influence Vegetable cooking time

Back 143

Maturity
Form/Size of pieces
degree of doneness
State: fresh/frozen/canned

Front 144

Nutrient Catagories in Vegetables

Back 144

carbohydrates/starch
proteins
water and minerals
Vitamin A
*also fiber

Front 145

Goals in Vegetable Preparation

Back 145

Maintain or develop palatability
maintain optimum testure
maintain attractive appearance
retain mineral/vitamin content
improve safety
improve digestability

Front 146

Chlorophyll

Back 146

not water soluble, dark green
+ acid = pheophytin, yellowish-green
+ time = pyropheophytin
+ alkali = chlorophyllin (ruined texture, destroys b vitamins, bright green)

Front 147

Carotenoids

Back 147

carotene: not water soluble, hold color well
lycopene: yellow or orange-red

Front 148

Anthocyanins

Back 148

Reddish blue to purple blue
sensitive: needs acids to keep red tones
add acid to maintain natural look
sensitive to metals like tin
very water soluble

Front 149

anthoxanthins

Back 149

sensitive to metal like high carbon steel, they turn ivory, enzymatic darkening when oxygen is added
submerge in h2o to prevent