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53 Cards in this Set
- Front
- Back
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What is the difference between microwave rays and infrared rays? |
-They are different on the color spectrum -microwaves only produce heat based on the polar molecules and the infrared rays carry heat |
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What are ways to make a potato cook faster? |
-turn fan on if you have a conventional oven -cut it in half so the heat would reach the center faster -raise the temperature |
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What is Radiant Heat |
-is produced by how the sun hits the earth and toasters for a few examples. It is from infrared rays and the source of heat is not touching the food. It is one of the heat transfer mechanisms for the microwave. |
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Monosaccharides |
A single sugar; include glucose, fructose, and galactose. They are the simplest form of carbohydrates and the building blocks of disaacharides. |
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Reducing sugar |
Can open to form a free aldehyde. Needed for the maillard reaction. |
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Solubility |
-ability of a certain substance (ex: sugar) to dissolve in a solvent (ex: water) -more soluble, more sugar you can add before solution is saturated |
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Supersaturation |
-when a solution contains more of the dissolved substance than it could at normal circumstnaces -a solution is saturated when heated, supersaturated when it cools back down. This is because solubility increases as temp does. |
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Maillard Reaction |
-Includes a reducing sugar, protein, and heat. -it is faster at a higher temperature. -it is faster at a lower moisture -it is faster at higher pH -this reaction can occur at low temperatures in powdered milk. -this also gives browned foods its desirable flavor. |
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Disaccharides |
-2 monosacccharides put together. This includes: sucrose, lactose, and maltose. -they are weakly bonded to each other and can be broken into monosaccharides. |
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Carmelization |
-occurs from very high heat (frying) -sugar will break down and turn into dark brown goo. -not responsible for caramel color in caramel candies. |
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Conduction |
is when a pan touches a burner, another example of this is hot fat turns as a conduction medium for deep fry
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Protein denaturation |
-changing the shape of a protein 4 main ways: -this can be caused by breaking the hydrogen/ionic bonds by heating -beating can also do physical damage -dehydrating/freezing -BIG changes in pH or salt. - consequences of this include: decreased solubility, increased viscosity, gel and increase digestibility |
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Lactase |
-an enzyme that acts on sugar. It is important for humans to be able to digest milk; fermentation of dairy products -it also converts lactose to glucose and galactose |
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Sucrase |
-an enzyme that acts on sugar. It is also known as invertase. -Bee's have this to take sucrose from flour nectures and convert into glucose and fructose mixtures that are honey. (Yeast has this too) -converts sucrose to glucose and fructose. |
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isomerases |
-enzymes that convert 1 sugar to another (glucose->fructose) -helps make high fructose corn syrup. -example: conversion of glucose to fructose for high fructose corn syrup. |
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Pectinase |
-this is an enzyme that clips chains randomly, producing shorter chains. The shorter chains make the pectins more soluble, therefore making softer foods. |
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Pectin esterases |
-removes methyl ester groups--making the pectin more soluble. -removes esters and replaces with carboxyls and makes softer. |
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Chymosin (Rennin) |
-enzymes that break down proteins. -notable for causing milk to gel. -ex: soy sauces and used in cheese making |
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Papain |
-enzyme used to act on protein used in papaya. -produces proteases to cultivate insect resistance to bacteria |
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Ficin |
-enzyme used to act on protein used in figs. Produces proteases to cultivate insect resistance to bacteria. |
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Bromelin |
-enzyme used to act on protein used in pineapples.Produces proteases to cultivate insect resistance to bacteria. |
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Transglutaminase (meat glue) |
-forms a covalent bond between glutamine and lysine -enzyme that acts on protein; not a protease -it is an enzyme that will bind proteins together. -salt helps meat glue find their proteins -most active at 55 degrees C |
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Legumes |
-good source of calories, carbohydrates, fiber, and proteins -Dried beans and peas |
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Lectin |
-hemoglutin-causes red blood cells to clot -toxic substance that can be present in legumes |
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Trypsin inhibitor |
-prohibits you from digesting. it is a toxic substances that can be present in legumes. - |
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Tofu |
-made from hot soy milk gelled with nigari (magnesium chlorie), calcium sulfate -finer grinded soymilk, more extracted proteins, more nutritious. |
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6-n-propylthiouracil (PROP) |
-can taste bitter, about 25% don't have receptor to taste this. -results from three taster statues: non-tasters, taster, supertaster -relation of taster status to preceived intensity of other tastes |
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Allium- |
-group of vegetables including onions, garlic, chives. -these have almost no smell before cutting into. -raw plants have sharp and pungent flavor -when cut into crushes cell membranes/plasma membranes and get enzymes with the flavor precursors. |
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Allicin |
-sulfur component that is found in garlic -part of allium vegetables |
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Cruiciferae |
-among the most disliked family of vegetables -cabbage, cauliflower, brussel sprouts, turnips -has a strong flavor when raw -can be bitter especially to PROP tasters |
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Sinigrin |
-glucosinolate; toxic to insects; bitter -when binded with enzyme it forms a mustard oil -causes the strong flavor of cruciferae family vegetables when raw -amount depends on type of soil it is grown in and cultiver of the plant |
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mustard oil |
-formed from an enzyme+sinigrin -causes strong flavor when raw from the cruciferae family |
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capsaicin |
-trigeminal sensation -causes the chili pepper flavor -liking is learned |
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Trigeminal sensation |
-intensity builds -people differ from their sensitivity -capsaicin is an example |
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Flavonoids |
-Anthocyanins and anthoxanthins are examples -water soluble -basic structure -groups that attach to the rings influence color -contains 2 benzene rings and 3 C bridge+O2 make the center ring |
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Polypehnyls |
-causes astringency -as fruit ripens # of polypenlys deminishes/fruit becomes less astringent -undergo reaction for making black tea |
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How microwaves generate heat-
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Produces magnatrons which causes heat from molecules flipping back and forth to warm the food. Polar molecules absorb the energy (mainly water, sometimes fats) and align on electric field.
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Relationship among power, cooking time, and amount of food in microwave oven
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When you have more food in the oven it will require a longer cooking time. The ends are getting hit more so they will cook more than the middle.
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Differences in food quality between microwave oven and conventional oven cooking-
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Conventional ovens- heats from outside in; surface is very hot, crust forms on baked goods and meat, crust can trap moisture and gasses, surface browns-producing flavors, crust can be crisp. Microwave- heat generated inside and the surface remains cool, no crust, moisture can escape-water is driven out which cools the surface, no browning/ flavors, and crust can be tough
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Why young leaves have more flavor than old leaves |
blah |
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How tea is made |
green tea: -leaves picked off the plant. Steamed, treated/dried then put into package black tea: -allow leaves to welt, then crush them and rupture the cell walls/ release enzymes then get enzymatic browning reaction-> oxidation of polyphenals is the black color. |
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Why younger leaves have higher quality? |
they have more flavor |
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Why is black tea darker than green tea? |
When the cell walls are ruptured, there is a release of enzymes then they go through the enzymatic browning reaction-> which is the oxidation of the polyphenals. |
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Why is black tea less astringent? |
blah |
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how is coffee made |
-comes from a redish bean and then fruit part of berry falls off and leaves bean. -then it is fermented and roasted and grounded and extracted |
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how to control coffee brewing to get a brew withmore aroma and less bitterness?
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do not make the coffee too hot it should be made around 90-95 degrees. |
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how people learn to like capsaicin?
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-the liking is learned -mexican children for cultural reasons or being exposed to it a lot. |
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conditions under which legumes can become hard to cook |
-long storage times (harder at higher moisture content and harder at higher temperatures). |
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how to make soy milk |
-cook and grind soybeans -finer grinded soymilk, more extracted proteins, more nutrious |
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how to make tofu |
-hot soymilk gelled with nigari(magnesium chloride), calcium sulfate. -nigari causes it to gel/precipitate - |
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how additions of baking soda, calcium and acid during cooking affect the texture of legumes? |
-baking soda: legumes will cook faster because the hemocelluloses cellulize. -calcium: make legumes firmer -acid: make firmer |
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how turgor pressure relates to firmness andcrispness of vegetables |
-the semi-permeable membrane is very important for textures of fruits and vegetables because of turgor pressure. -Turgor pressure is pushing out of cell walls, this forms rigidity and crispy textures. -cooking and freezing destroy the semi permeability (once the cells have been killed there is no more turgor pressure. |
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• why cooking in acid tends to firm fruits and vegetables?
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-pectin esterase can react with acid to become less soluble (firmer). -Blanch canned veggies at 65 C for 3 min and then hold for 1 hour. Pectin esterase works best at this high temperature. with added calcium/acid the product will be firmer. |
