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165 Cards in this Set
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- Back
Cream |
Working one or more foods in until soft and creamy |
|
Cut |
Distribute fat into dry ingredients |
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Fold |
Option used in foams (you go down across up and across while rotating the bowl) |
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chorophyll + acid |
pheophytin olive green |
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chlolrphyll + alkaline |
chlorophyllin bright green mushy |
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climacteric fruits |
fruits that ripen best after harvest (bananas, peach, apple, pears, tomatoes) |
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non-climacteric fruits |
best when ripened before harvest |
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lycopenes |
red, antioxidant (tomatoes/ watermelon) |
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flavonoids |
anthocyanins, anthothaxins, flavanones (blue, clear/yellow) WS |
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MSG |
salt form of glutamic acid |
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fresh produce grading |
Fancy Extra #1 #1 #2 |
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canned fruits/ veggies grading |
A- desserts/ salads (Fancy) B- processed (Choice) C- puddings/ pies (Standard) |
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changes in color and texture of potatoes |
older -->sweeter, cook darker, mushy |
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# 10 can |
6 in a case 6.9# ea 13 cups |
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meat grades |
prime, choice, select, standard |
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least tender meats |
muscles used the most often (flank, brisket) |
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most tender meats |
muscles used the least (loin, back) |
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temp for roasting
|
325 |
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IT for poultry |
165 |
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IT for ground meats |
145 |
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IT for lamb, pork, fish, veal, steak, roast, beef |
160 |
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dry heat cooking methods |
frying grilling roasting broiling |
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moist heat cooking methods |
simmering stewing braising steaming |
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chalazae |
yolk anchor in egg |
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T/F: egg yolks are NOT naturally occuring emulsifiers in water |
FALSE, they are |
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Quality of eggs are determined by |
grading (A, AA, B) size (wt of 1 doz) freshness (up to 6 months for A) |
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wt of eggs: Jumbo XL L M S |
30 oz.. all go down by 3 oz w/ peewee at 15 oz |
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casein vs whey |
casein (curd), whey fluid that drains off of curd formation |
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2% milk fat |
1.5-2.25% |
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low fat milk |
.5 -2% |
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amount of vD in vD milk
|
400 USP |
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% fat in skim milk |
< .5% |
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% fat in evap milk |
atleast 7.9% |
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sweetened condensed milk |
evap milk + 15-18% sucrose/ glucose |
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cultured butter milk |
milk, acid, cream of tartar increase baking soda w/ butter milk in a recipe |
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80% fat |
butter & margarine |
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creams W/ the most fat |
heavy/ thick, medium, whipped |
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how is cheese made |
(warm milk + lactic acid bact + rennet)- liquid= curd = cheese |
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uncured cheese |
cottage |
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cured cheese |
other cheeses |
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processed cheese |
blend of natural cheeses |
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least moist/ most moist cheese |
least: parm most: cottage |
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bread flour composition |
hard wheat strong gluten, most gluten, 11.8% protein |
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all purpose composition |
hard & soft wheat |
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pastry flour composition |
soft wheat |
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cake flour composition |
soft wheat weakest gluten/ protein |
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wheat flours are enriched with |
thamin riboflavin niacin folic acid iron |
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when adding bran to a dish, you should also add..... |
flour and liquid |
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liquid + gluten |
= hydrated, developing gluten |
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what does gluten do for bread |
provides elasticity, framework leavening agent |
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baking powder composition |
baking soda dry acid cornstarch |
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steam, air, and carbon dioxide as a leavening agent |
steam --> expands hollow shell air --> expands before proteins coag CO2 --> yeast + sugar OR acid on baking soda |
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egg, salt, and fat in baking product |
egg: coats ingredients emuls salt: flavor, prevents sticking fat: coats gluten (prevents gluten blob) |
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basic ingredients of quick breads |
egg and flour |
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three methods of preparing yeast dough |
1. straight dough method 2. sponge (1/2 flour, liquids, yeast... add rest) 3. continous (commerical, uses mech mixing) |
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baking at high altitude |
increase liquid, length of time decrease baking powder |
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tenderness vs flakiness |
tender: small pieces of fat flaky: coarse fat --> air between fat globs rises and forms cell |
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pour batter |
L:F 1:1 waffles |
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drop batter |
L:F 1:2 muffins |
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soft dough |
L:F 1:3 bread |
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stiff dough |
L:F 1:4 pie crust |
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three methods of preparing yeast dough |
1. straight method: all ingredients added 2. sponge method: yeast+1/2 flour+liquid --> ferment + add stuff 3. continuous mech |
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proofing time |
time dough takes to rise for the LAST time |
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gelatinization |
swelling that occurs when starch is heated in water close to boiling point |
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how to fix retrogradiation |
heat slowly |
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retrogradiation and freezing |
freezing increases retrogradiation |
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crystal inhibitors |
fat (choc, milk) protein (milk, egg whites) acid (cream of tartar, vinegar) |
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crystalline candy |
rock candy, fudge, fondant |
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non-crystalline candy |
brittles, hard/chewy/ gummy candy |
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overrun |
increase in volume of ice cream after whipping and freezing |
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AA not in gelatin |
TRY MET LYS |
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bromelain |
enzyme in fresh/ frozen pineapple that breaks down protein |
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papin |
enzyme in papaya that prevents gelation |
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what happens when you brew coffee > 203 |
tannin is extracted --> bitter |
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emulsifier examples |
monoglycerides diglycerides lecithin disodium phosphate |
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role of nitrites |
inhibts spores of clos. bot. |
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role of propionate |
mold inhibitor |
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broccoli and cancer |
cruciferous veggies contain sulfur that contain thiols that prevent cA
|
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soy beans |
are a flavone lower elevated cholesterol |
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evaporated milk |
> 7.9% fat 60% of water removed brown bc of caramelization |
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dry heat cooking methods |
grilling roasting broiling frying -MORE tender cuts |
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moist heat cooking methods |
simmering stewing steaming braising - LESS tender cuts |
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less tender cuts of meat |
muscles used the most (brisket, flank) need long cooking to break down the collagen |
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most tender cuts of meat |
muscles used the least (loin, near backbone) need shorter cooking method, not high in collagen |
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bread flour |
most gluten, made with hard wheat strong gluten |
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all-purpose flour |
soft & hard wheat, |
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pastry flour |
soft wheat |
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cake flour |
soft wheat, least gluten weakest protein, most starch |
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high in MUFA oils |
POCCS peanut olive canola coconut sunflower |
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high PUFA oils |
safflower corn soybean cottonseed sunflower palm kernel |
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pedagogy |
used in teaching children teachers are the authority |
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andragogy |
used for teaching adults problem centered |
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examples of sales promotion |
coupons, short term incentives |
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examples of personal promotion |
health fairs, media interviews |
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public relations def |
organized effort to promote a favorable image through news coverage |
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cognititve domain |
acqusition of knowledge (facts) |
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affective domain |
attitudes, values, emotions |
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psychomotor |
physical skills |
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positive reinforcement |
encourages repititon of a given behavior specific and immediate |
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avoidance learning |
escape unpleasant consequences |
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extinction |
reduce undesired behaior ignoring |
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stages of change |
1. precontemplation 2. contemplation 3. preparation 4. action 5. maintenance |
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Food and nutrition management software for institutions |
Computrition CBORD Dietary Manager Chef Max |
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three forms of nonverbal communitcation |
knesics (body language) paraliguinstics (how words are spoken) proxemics (distance between you and someone else) |
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legitimiation statement |
when the RD acknowledges a reason for a behavior of the individual |
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autonomy |
respect to ones right to self determine a course of action and independent decision making |
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CBT |
thoughts can change our behaviors/ feelings, behaviors are learned and can be unlearned will focus on negative behaviors/ thoughts and change them to positive to intitiate change in the individual, |
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MI |
used to put the thoughts of change in individuals mind, based on autonomy -person makes their own changes (intrinsic motivation) |
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test not well suited for community/ clinic setting |
objective |
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performance test |
client asked to complete task based on learning obj |
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EHR EMR PHR |
electronic health records electronic medical record personal health record |
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PCMH |
primary care phys does all of the care and ensures that if a specialty dr is needed, the transition is smooth |
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telehealth |
use of electronic services to provide nutrition information over a distance |
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telenutrition: |
using electronic info and tech to deliver NCP |
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legislative, exectuctive, judiciary |
legis: inact a law, or override a veto from ex excut: can veto a law or sign stuff into law judic: makes sure laws abide by human rights |
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Health belief model |
Explains why people (high risk) fail to participate in detectable/preventative programs -fail to realize their risk, different levels |
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Nutrition informatics |
Intersection between nutrition, info, and technology Spreading into via technology |
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BEE |
basal energy expenditure amount of energy spent just breathing and regulating body temp tropical climate can alter 5-20% |
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amount that caffeine, alcohol, and nicotime stimulate metabolic rate |
7-15% |
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BMR |
basal metabolic rate measures o2 used after awake and atleast 12 hours after last meal |
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AT |
activity thermogenesis highly variable |
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TEF |
thermic effect of food 10% of energy expenditure will be greater after carb & protein than after fat |
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factors that can alter BMR |
sex, age, body comp, endocrine glands |
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highest BMR |
males ages 0-2 |
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how to measure thyroid acivity |
PBI (protein bound iodine), |
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T4 and T3 |
increase metabolism, PBI is high --> these are high --> BMR will be high |
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direct calorimetry |
measures heat produced in respiration chamber |
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indirect calorimetry |
mesures ox consumed and co2 excreted |
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RQ for carb, protein, fat, and mix |
carb: 1 protein: .82 fat: .7 mix: .85 |
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polysacch examp |
starch cellulose pectin glycogen dextrin |
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essential amino acids |
Tryptophan Valine Tyrosine Isoleucine Leucine L ysine Phe Methionine Histidine |
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simple, conjugated, dervied AA |
simple: one AA conjug: AA + non protein derived: combo of above (peptide) |
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AA low in soybeans |
methionine |
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AA low in legumes |
MET, CYS, Trypto |
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AA low in Gelatin |
Met, Lys NO tryptophan!!! |
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normal pH, pCO2, HCO3
|
pCO2: 35-45 HCO3: 24-28 |
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essential amino acids |
Valine Tryptophan Isoleucine Leucine Lysine Phnylalaline methionine Histidine |
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how do you remember essential amino acids
|
TV TILL PM |
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most polyunsat |
safflower |
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most monounsat
|
canola |
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deficiency replaces CHO replaced sat fat |
omega 6 poor growth w/ def cho- low LDL, increase HDL sat fat: low total chol including HDL |
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linoleNic deficiency role in bod |
omega 3 neuro complications lower hepatic TG prod, and stops VLDL |
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fats in decreasing amount in butter
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SFA, MUFA, PUFA |
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fats in decreasing amount in margarine
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PUFA, MUFA,SFA
|
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form to determine cals from alc
|
(.8)(proof)(oz) |
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proof
|
double the alc %
|
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types of oil that are winterized
|
corn, oil, cottonseeed |
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extracell lytes |
Na**, Ca, Cl, HCO3
|
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intracell lytes
|
K**, Mg, P |
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osmosis vs diffusion
|
os: going from low to high |
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wt gain for preg underweight, norm, overweight obese |
U:28-40 N:25-35 OW:15-25 OB:11-20 1#/mo first 3 mo, 1#/week last 6mo |
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those at high risk when preg
|
teenagers failure to gain 4# in last 1/2 underweight < 12 mos between |
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kcals per trimmest, lact |
3rd + 452 6mo: 330 6-12mo:400 |
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normal BW
|
2500-4000g |
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0-7 7-12 |
males 0-6: 570 males 7-12: 743 fem 0-6: 520 fem 7-12:676 |
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fluoride an vD after 6mo
|
400IUD, .25mcg |
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supplements to avoid with warfarin
|
Gingko Biloba Ginseng St John's Wort |
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mouth enzymes
|
salivary amylase |
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stomach enzymes
|
amylase pepsin |
|
enzymes used in intestines (some produced in panc)
a small man lives behind Lucy's cantina caravan and dies |
amylase sucrase maltase lactase bile lipase (phosphor, cholesterol ester) trypsin chymotrypsin carboxypeptidase aminiopep dipep |
|
gastrin
|
stimulates gastric secretions |
|
go over types of digestion: domain 1, page 21
|
|
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hormones that increase BS
|
glucagon glucocorticoids growth hormone |
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go over energy metabolism domain 1, pg 24 pic pg 25 |
|
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three reversible rxns in glucose metabol
|
FA <--> acetyl CoA G6P <--> pyruvic acid |