Food Selection Final

Front 1

Conduction

Back 1

Stove Top- heat transmitted from 1 particle to next one- flat bottom pot- coil to pain

Front 2

Convection

Back 2

Currents- boiling water- rolling pasta- more uniform in cooking

Front 3

Radiant

Back 3

Heat directly to food
Broiling, toasting, grilling, microwave
In others, 2-3 used together but radiant is exception

Front 4

Dry heat

Back 4

Roasting, baking, frying (oil,fat), broiling, grilling

Front 5

Moist heat

Back 5

Boiling, Poaching, simmering, braising (not entirely covered by liquid), pot roasting, swissing, fricassee

Front 6

Types of braising

Back 6

Pot roast- big pieces of meat
Swissing- steaks
Fricassee- chicken pieces

Front 7

Boiling of water at sea level vs. high altitude

Back 7

Lower 1 degree Celsius for every 900 feet above sea level

Front 8

Staph. Aurens

Back 8

Derived from food handler- sore- touch nose/hair, danger zone, pus involved

Front 9

C. Perfringens

Back 9

Cuased by improper cooling of food- need rapid cooling

Front 10

C. Botulinum

Back 10

Canned foods (low acid foods); time and temperature penetration of heat to the center of the jar- heat resistant 10 lbs of pressure or 240 degrees Fahrenheit

Front 11

Jelly-Pectin

Back 11

Sugar- 60 percent
Acidic- pH 3.0

Front 12

Blanching

Back 12

Plunging in ice water to inactivate enzymes that cause color changing and loss of nutrients before freezing

Front 13

Fruit ripening

Back 13

Protopectin- underripe- insolube in water and no gel

Front 14

Protopectinase

Back 14

Leads to pectin- ripe- crisp gel formation

Front 15

Pectinase

Back 15

Leads to pectic acid- no gel- overripe

Front 16

Cooking of fruit

Back 16

Osmosis- fruit cookd in water- passage of water through a semi-permeable membrane; loses its shape and falls apart

Cooking it in sugar-keeps its shape and has translucent appearance- firm/lustrous/shiny

Front 17

Chlorophyll

Back 17

Green
Acid- Pheophytin (olive green)
Alkaline- Chlorophyllin (bright green)

Front 18

Carotenoids

Back 18

red/yellow/orange
Fat soluble- don't break down

Front 19

Anthocyanin

Back 19

Purple/red- strawberry
Acid- maintains color
Alkaline- blue/green

Front 20

Anthoxanthin

Back 20

Colorless- cauliflower, onion, mushroom
Acid- mantains color
Alkaline- turns yellow

Front 21

Betalains- red purple, beets

Back 21

Acid- maintains color
Alkaline- destroys it- brown

Front 22

Fruit grading

Back 22

Fresh- size
Fancy
1
2
3

Frozen/canned- size/shape/color
Fancy
Choice
Standard

Front 23

Butter grading

Back 23

AA, A, B

Front 24

Meat Grading

Back 24

Prime- nice marbling
Choice- in stores
Select
Standard
Commercial- combination of select and standard

Utility, cutter, canner

Front 25

Poultry grading

Back 25

A, B, C

Front 26

Amylopectin

Back 26

Part of starch
Brached- involves gelatinization
Change that starch undergoes with moist heat- pasta dishes- rice- spoonbread- cakes, breads, quick breads
Waxy starch- change to contains no amylose- just amylopectin- will not make gel

Front 27

Amylose

Back 27

Linear, involved in gelation
Pudding trapping of liquid in solid- glucose moves closer together known as retrogradation- moves very close and squeezes wate rout- syneresis- overcook proteins

Front 28

Waxy starch

Back 28

Contains no amylose- will not make gel

Front 29

Prevention of lumps

Back 29

Roux- fat and starch
Sugar and starch
Slurry- liquid and starch into hot

Front 30

Bran

Back 30

Fiber

Front 31

Germ

Back 31

Vitamin, Mineral, FFA

Front 32

Endosperm

Back 32

Protein/starch/carbs

Front 33

Flours

Back 33

Order of decreasing protein
Bread- more protein than starch
All purpose
Pastry
Cake- low protein

Front 34

Gluten formation- 2 parts of gluten and characteristics

Back 34

Gliadin- extensibility of dough-when it rises in oven it will stretch a little bit

Glutenin- high molecular weight- heavy duty workers- mixing tolerance- elasticity

Front 35

Batter vs. Dough

Back 35

Batter- more liquid than flour
Dough- more flour than liquid

Front 36

Muffins vs. Biscuits

Back 36

Muffins- batter- liquid- little sugar- little mixing- use liquid fat

Biscuits- dough, solid- stirred milk- knead few strokes and roll to 1/2 to 3/4 thickness inch; buscuits use solid fat-cut in fat stir milk then knead

Front 37

Pudding

Back 37

Gel formation caused by retrogradation

Front 38

Syneresis

Back 38

Overcook proteins come together and squeeze out water- baked custard

Front 39

Retrogradation

Back 39

Amylose line up and chop liquid
Bread- loses moisture- staling use di-glycerides to save it

Front 40

Creaming vs. One bowl

Back 40

Creaming- creaming of fat and sugar- dry and liquid alternating- takes more time- dry, liquid, dry, liquid, dry

One bowl- more sugar- more leavening agent in it- use plastic fat- fat must not be cold- mix in two stages- no creaming and air so need more chemical leavaning agent

Front 41

Egg whites meringue

Back 41

Foamy
Soft peak- add sugar (meringue)- sugar stabilizes egg whies
Stiff peak
Dry

Front 42

Cream of tartar and sugar

Back 42

stabilizes the egg whites- help egg whites to hold onto air that you're whipping into them- air trapping- holds onto it
Angel food cake- air and steam- air holds in and then water in egg whites makes team and it rises

Front 43

Baking powder and Baking soda

Back 43

Baking soda reaction- double acting baking powder- SAS-
CO2- biological or chemical leavaning agen

Front 44

Air as leavaning agent

Back 44

Whipping eggs, sifting, beating eggs, creaming

Front 45

Steam as leavaning agent

Back 45

Liquid (air/water)- egg whites

Front 46

Yeast bread

Back 46

105-115 degrees for water to dissolve it in
85 degrees for fermentation

Front 47

Bread finished cooking?

Back 47

Gelatinization of starch- coagulation of proteins gluten
When we tap it sound hollow
Temperature- 200 degrees Fahrenheit

Front 48

Preventing mold in bread

Back 48

Preservatives- sodium or calcium proponate

Front 49

Hydrogenation of fat

Back 49

Add hydrogen to a double bond- goes from unsaturated liquid to saturated solid

Front 50

Partially hydrogenated vs. butter

Back 50

Partially- like crisco if complete fat
Butter/margarine- only 80 percent fat- water in oil emulsions

Front 51

Oil in water emulsions

Back 51

everything else is oil in water

Front 52

Water in oil emulsions

Back 52

Butter/margarine

Front 53

Milk- type of emulsion/how is it formed?

Back 53

Oil in water
Made from homogenization
NOT pasteurization which kills bacteria
HTST- 162 for 15 seconds

Front 54

Antioxidants to prevent mold

Back 54

Vitamin C
Sulfur dioxide to prevent browning of fruit
Others for fats- BHA, BHT, TBHQ, PG

Preservatives- prevents molding in bread- sodium or potassium propionate

Front 55

Smoke point of a fat

Back 55

can see whisk of smoke come off flat surface of fat- want a fat with long chain fatty acids- don't want to use butter when you fry becaue it has low smoke point (short chain)- don't want a fat with emulsifiers because they come off at a lower temperature- want a pure fat like lard- peanut oil- NOT CRISCO

Front 56

Non-enzymatic browning

Back 56

Caramelization- sugar above 300 degrees
Maillard- concentrated milk, caramels- proteins/carbs

Front 57

Enzymatic browning

Back 57

Polyphenol oxidase- to prevent/inactivate these enzymes you can blanch (like enzymes that destroy color in vegetables)

Front 58

Gelatin

Back 58

Collagen- moist heat makes gelatin

Front 59

Coarse vs. fine

Back 59

Coarse- unflavored- cold water-hot water- cool

Fine (flavored)- pulverized, hot water first, then add cold water and cool

Front 60

When to add fruit to molded type salad with unflavored glatin?

Back 60

Looks like unbeaten egg white- then thickens and food will stay suspended

Front 61

Foam

Back 61

Whip

Front 62

Chiffons

Back 62

Fold and meringue

Front 63

Bavarian

Back 63

Fold heavy cream

Front 64

Spanish cream

Back 64

Stirred custard and gelatin

Front 65

Evaporated milk

Back 65

60 percent water removed

Front 66

Sweetened milk

Back 66

Add sugar to it 15 percent- concentrated- 42 percent solids

Front 67

Browning that concentrated milk undergoes

Back 67

Maillard

Front 68

Processed cheese products

Back 68

take any remnanets of cheese- melted and add stabilizers and emulsifiers

Processed cheese food- velveeta
Spread- cheese whiz

As you go down list, less cheese and more moisture

Front 69

Ripened Cheese

Back 69

Bacteria- swiss, limburger, cheddar, romano, parmesan, monterey jack

Mold- bleu, brie, stilton, roquefort

Front 70

Unripened

Back 70

Cream cheese, ricotta, mozzarella, cottage

Front 71

Whole sale meat

Back 71

Chuck, Rib, Short loin, sirloin, round, shank, flank, plate, brisket

Front 72

Retail meat

Back 72

Individual ones in each part
- rump roast
- shoulder blade steak
- cubed steak
- Delmonico steak
- Wdege bone steak
- Corned beef
- Skirt Steak

Front 73

Which ones can use dry heat?

Back 73

Ribs, Sirloin, short loin

Front 74

Moist heat?

Back 74

Round, chuck, brisket, plate, shank, flank

Front 75

Egg yolk- what makes emulsion take place

Back 75

Lecithin

Front 76

Albumin?

Back 76

Part of egg white- protein found in egg whtie

Front 77

Actin?

Back 77

Thin filaments

Front 78

Myosin?

Back 78

Thick filaments

Front 79

Bones

Back 79

T-bone, flat, wedge

Front 80

Connective tissue

Back 80

Collagena and elastin
- Collagen is only one that breaks down to gelatin when using moist heat such as braising stweing and swising

Front 81

Fat

Back 81

Marbling, dispersion of fat within muscles

Front 82

Finfish- lean vs fatty

Back 82

Lean is less than 5 percent fat and fatty greater than 5 percent

Fatty- mackeral, tuna, catfish, herring

Lean- cod, flounder, hallibut, yellow pike

Front 83

Shellfish

Back 83

Mollusks- clams, oysters, mussles, scallops

Crustaceans- shrimp, lobster, crab, crawfish

Front 84

Whole fish

Back 84

Everything

Front 85

Drawn

Back 85

Interal organs removed

Front 86

Dressed

Back 86

Drawn and head tail and scales removed

Front 87

Steaks

Back 87

cross section- fish that don't fall apart can be done like this, salmon and tuna

Front 88

Filet

Back 88

Taken from sides off bone

Front 89

Broiler Fryer Poultry

Back 89

9-12 weeks

Front 90

Roasting chicken

Back 90

3-5 months

Front 91

Capon poultry

Back 91

Castrated chicken

Front 92

Cornish game hen

Back 92

Cornish and another breed

Front 93

Poultry cooking?

Back 93

can cook it any way

Front 94

What kind of sugar crystals do you want?

Back 94

Want them so small that they go undetected by tongue
Like in fudge and ice cream- ice crystals so small they go unetected by toungue- also ee that it won't be sandy- sandiness comes from too much milk solid (lactose)

Front 95

Must look at ___ when it comes to ice cream?

Back 95

iciness and sandiness

Front 96

Most to least sweet sugars

Back 96

Fructose
Sucrose
Glucose
Galactose
Maltose
Lactose

Front 97

Example of supersaturated unstable product

Back 97

Fudge

Front 98

Inversion of sugar

Back 98

Will be broekn down to its normal constituents
Sucrose- broken into glucose and fructose

Front 99

Ways to invert sugar

Back 99

Heat, Acid, or enzyme known as invertase

Front 100

Caramelization

Back 100

Heating sugar above 300 degrees so it starts to melt and turns amber

Front 101

Soft ball stage

Back 101

heating-cooling-beating-246 degrees to soft ball stage- put in ice water to form soft ball stage

Front 102

Crystalline candies

Back 102

Chocolate fudge, penuche, brown sugar fudge, divinity, marhsmallows

Front 103

Amorphous

Back 103

No real structure
High temperature
Interfering agents- something that prevents large crystals from forming- toffee, peanut brittle, lollipops
Caramels- interfering agents and browning from maillard

Front 104

Fudge- interfering agent

Back 104

Butter- if sugar falls into cooling solution then get large crystals or seeding

Front 105

Peanut brittle

Back 105

Caramleization of sugar- baking soda to neutralize any acids that were formed during caramelization

Front 106

Caramels cooking

Back 106

Long slow cooking

Front 107

How to invert- examples

Back 107

Cooking fudge to get nice invert sugar or acid like cream of tartar or enzyme like invertase

Front 108

Caramelization

Back 108

Done through maillard browning- cream- proteina nd carbohydrates

Front 109

Overrun of ice cream

Back 109

air that is incorporated and contributes to body of ice cream

Front 110

Sandiness

Back 110

Sandiness from too much lactose (milk solids)

Front 111

Iciness

Back 111

too much free water and affects texture of ice cream

Front 112

Chocolate vs cocoa

Back 112

Chocolate- 58 percent fat and 8 percent starch

Cocoa- remove fat from chocolate- 22 percent fat and 11 percent starch, pH 5.2-6.0

Front 113

Body of ice cream

Back 113

Mouthfeel, richness

Front 114

Texture

Back 114

Iciness and sandiness

Front 115

Conching

Back 115

Cook and hold chocolate at 160 degrees Fahrenheit- cool get the fatty acid in a particular pattern (shine)

Front 116

Chocolate bloom

Back 116

Fats come to surface and give choclolate a dull look- temperature going above normal room temperature

Front 117

Chocolate cocoa substitution

Back 117

1 tsp chocolate= 3 tbsps cocoa plus 1 tbsp fat

Front 118

Green tea

Back 118

Leaves blacnhed- no fermentation- light in color- bitter flavor- tannins (polyphenols)

Front 119

Oolong

Back 119

Partially fermented

Front 120

Black teas

Back 120

Fully fermented- darker in color- milder in flavor (lower polyphenol)

Front 121

Coarse coffee

Back 121

Medium course (percolate)
Very coarse- french press

Front 122

Fine coffee

Back 122

Drip
Temperature increase- water
Increase polyphenols
Increase bitterness

Front 123

Corn syrup

Back 123

Acid hydrolysis of cornstarch

Front 124

Decaffeinated coffee

Back 124

Methylene chloride