Food Science Quiz 5 Byu

Front 1

What is the name of the membrane around the yolk?

Back 1

the vitelline membrane

Front 2

What is the name of the stringy thing on either side of the yolk?

Back 2

The chalazae

Front 3

What causes the greenish-gray color of the yolk on hard-boiled eggs?

Back 3

The sulfur in the white reacts with the iron in the yolk

Front 4

What are the two membranes of an egg?

Back 4

egg membrane
shell membrane

Front 5

What does the air cell of an egg separate?

Back 5

the two membranes

Front 6

What is ash in an egg?

Back 6

minerals

Front 7

What happens to eggs during storage?

Back 7

air cell enlarges
pH increases
decrease of thick white
vitelline membrane stretches, yolk flattens
yolk not centered

Front 8

What are the six sizes of eggs in order from largest to smallest?

Back 8

Jumbo
Extra Large
Large
Medium
Small
Peewee

Front 9

What is candling?

Back 9

quality test of an egg

Front 10

What three substances can you add to eggs to freeze them?

Back 10

Salt
Sugar
Corn Syrup

Front 11

What are the three functional properties of eggs?

Back 11

Emulsifying
Foaming
Binding, Thickening, Gelling

Front 12

Do eggs gel or coagulate when fried?

Back 12

Eggs gel when fried

Front 13

Define milk

Back 13

the multiphase secretion of the mammary gland

Front 14

How much fat is in:
Whole Milk
Reduced-fat milk
low-fat milk
non-fat milk

Back 14

whole milk - 3.25%
reduced-fat milk ~2%
low-fat milk ~1%
non-fat milk <0.5%

Front 15

What is the order of milk production and processing

Back 15

milking cows -> cooling and storage -> tanker transportation to processing plant ->separation of cream and skim -> recombination to make 1%, 2% and whole milk -> pasteurization -> homogenization -> packaging -> refrigerated storage and distribution

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Front 16

What milk protein sets cheeses?

Back 16

K-casein

Front 17

What is a school of thought about casein micelles?

Back 17

That they have subunits or submicelles

Front 18

What is cheese?

Back 18

the curd of milk, a gel of casein from which most the whey has been removed by heating, stirring and pressing

Front 19

What enzyme causes aggregation of the casein micelle?

Back 19

chymosin

Front 20

What two things are needed to turn milk into cheese?

Back 20

acid and enzyme (rennet or chymosin)

Front 21

Where does the acid come from when making cheese?

Back 21

comes from bacterial starter culture which produces lactic acid

Front 22

Where does rennet come from?

Back 22

From calves' stomach
chymosin- protease

Front 23

What is cheese?

Back 23

the curd of milk, a gel of casein from which most the whey has been removed by heating, stirring and pressing

Front 24

What enzyme causes aggregation of the casein micelle?

Back 24

chymosin

Front 25

What two things are needed to turn milk into cheese?

Back 25

acid and enzyme (rennet or chymosin)

Front 26

Where does the acid come from when making cheese?

Back 26

comes from bacterial starter culture which produces lactic acid

Front 27

Where does rennet come from?

Back 27

From calves' stomach
chymosin- protease

Front 28

What does chymosin cleave, what is that reaction?

Back 28

the hydrophilic tail of kappa-casein, which decreases each submicelle's water solubility
k-casein ---chymosin--> para-kappa-casein + macropeptide

Front 29

What is whey

Back 29

the liquid that remains after curds are precipitated during cheese making
water, whey protein, water soluble vitamins, lactose and minerals

Front 30

What is the difference between acid whey and sweet whey?

Back 30

acid whey, from cheese made by acid treatment
sweet whey, from cheese made by rennet treatment

Front 31

what is butter?

Back 31

water-in-oil emulsion formed by the churning of cream

Front 32

What is cultured buttermilk?

Back 32

milk with Streptococcus lactis, streptococcus creamoris and Lactobacillus citrovorum added, held at high temperatures until it is acidic

Front 33

What is yogurt?

Back 33

milk cultured with S. thermophilus and L bulgaricus

Front 34

What's the difference between evaporated milk and sweetened condensed milk?

Back 34

They both have water removed, but sweetened condensed milk has sucrose added, so it doesn't have to be sterilized.

Front 35

What is wheat germ?

Back 35

fatty portion of the wheat
embryo
fats, vitamins and protein
removed during milling

Front 36

What is the aleurone cells of the wheat?

Back 36

it divides bran from endosperm
removed with bran during milling

Front 37

What is the endosperm made of?

Back 37

protein and starch
contains cells full of starch grains embedded in a protein matrix
most of the kernel

Front 38

What is the bran of wheat?

Back 38

outermost layers of wheat grain
mainly cellulose and hemicellulose
removed during milling

Front 39

What are the four ways wheat can be typed?

Back 39

texture- soft/hard
kernel surface color- red/white
season- winter/spring
end use- common or club/durum

Front 40

Process of milling flour?

Back 40

blend->clean->temper->break->purifier->reduction->sift

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Front 41

What are the three additives and treatments to flour?

Back 41

aging/chemical oxidation
bleaching
enrichment

Front 42

Aging/chemical oxidation of flour

Back 42

aging increase disulfide bonds
to hasten the process, oxidants are usually used to convert SH groups to disulfide bonds
end result is dough that is stronger, less sticky and easier to handle

Front 43

Bleaching flour

Back 43

bleaching removes yellow xanthophylls

Front 44

Enrichment of flour

Back 44

addition of thiamin, riboflavin, niacin, iron and folate

Front 45

What is the order of protein content of flour from lowest to highest?

Back 45

Cake flour->pastry flour->all-purpose flour->bread flour -> whole wheat flour

Front 46

What are the four main proteins in flour?

Back 46

albumins- water soluble
globulins- soluble in salt water
gliadin- water insoluble
glutenin- water insoluble

Front 47

What is gliadin

Back 47

fluid and sticky
soluble in ethanol
contains disulfide bonding

Front 48

What is glutenin

Back 48

elastic
soluble in acid or alkali
contains disulfide bonding

Front 49

What amino acid is involved disulfide bonding?

Back 49

cysteine -> cystine

Front 50

What is a leavening agent?

Back 50

a gas (or a material used to produce a gas) that lightens dough or batter

air, steam, carbon dioxide

Front 51

How can CO2 be produced in cooking?

Back 51

by chemicals or fermentation

Front 52

How do you leaven by air?

Back 52

folding beaten egg or egg white into batter
creaming sugar into shortening used in cakes

Front 53

How do you leaven with steam?

Back 53

in practically all baking products
converts water to steam in baking

Front 54

fast acting acid

Back 54

high solubility in water
liberates a high proportion of CO2 in cold dough
lemon juice, vinegar, molasses, sour milk, cream of tartar, double acting baking powder

Front 55

slow acting acid

Back 55

low solubility in water or needs to react
most leavening occurs in oven
cake mixes, double acting baking powder, self-rising flour, quick breads with texture of yeast breads

Front 56

What is the name of yeast?

Back 56

saccharomyces cerevisiae

Front 57

What happens if the temperature of water to rehydrate yeast is too low?

Back 57

disulfides are converted to sulfhydryls

Front 58

What is a quick bread?

Back 58

baked products made with flour, that use chemical leavening instead of yeast

Front 59

What is the use of flour in quick breads?

Back 59

toughening
structure via gelatinized starch and gluten

Front 60

What is the purpose of liquid in quick breads?

Back 60

hydration of starch and protein, dissolving of sugar, salt, leavening agent; steam for leavening

Front 61

What is the purpose of salt in quick breads?

Back 61

taste, influences flour hydration

Front 62

What is the purpose of leavening agent?

Back 62

texture

Front 63

What is the purpose of fat in quick breads?

Back 63

tenderness, lubricate gluten

Front 64

What is the purpose of sugar in quick breads?

Back 64

tenderness, sweetness, interfere with gluten formation

Front 65

What is the purpose of eggs in quick breads?

Back 65

air incorporation, emulsification, structure

Front 66

Is a balance necessary in quick breads?

Back 66

yes a reasonable balance between structure and liquid + tenderizers and dry ingredients

Front 67

What are the adjustments you can make for high altitude baking?

Back 67

reduction of leavening agent
increased water
more flour
reduce sugar

Front 68

What is the 3 main purposes of manipulating ingredients?

Back 68

to distribute leavening agents uniformly throughout the batter
the distribute fat uniformly throughout the flour
to distribute liquid uniformly

Front 69

What crystals are the best for creaming?

Back 69

beta-prime

Front 70

What needs to be balanced in shortened cakes?

Back 70

Structural ingredients (flour, egg) + egg weight + liquid ingredients + volume of milk and fat = tenderizing ingredients (fat, sugar) + fat weight + dry ingredients + weight of sugar

Front 71

What are the three main ingredients in pastry?

Back 71

flour, fat and water

Front 72

What is the function of flour in pastry?

Back 72

flakiness
gluten development

Front 73

What is the function of fat in pastry?

Back 73

tenderness- shortens gluten development
flakiness- disperses flour

Front 74

What is the function of water in pastry?

Back 74

steam for leavening - helps produce flakiness
gluten development- hydrates flour particles

Front 75

The more protein in a pie crust, the harder/easier it is to cut?

Back 75

harder

Front 76

Causes of pastry defects: too tender

Back 76

oil instead of plastic fat
warm fat
pastry flour
cutting fat excessively
under manipulation
too little water

Front 77

Causes of pastry defects: too tough

Back 77

too little fat
too much flour
cutting fat insufficiently
too much manipulation
too much water

Front 78

What is a foam?

Back 78

gas dispersed in a liquid