• Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

Card Range To Study

through

image

Play button

image

Play button

image

Progress

1/154

Click to flip

Use LEFT and RIGHT arrow keys to navigate between flashcards;

Use UP and DOWN arrow keys to flip the card;

H to show hint;

A reads text to speech;

154 Cards in this Set

  • Front
  • Back
How do we determine quality?
appearance factors, textural factors (sound/feel), and flavor factors
What is the main determination of quality?
appearance factors
What do companies do in order to establish uniformity?
give farmers a particular type of seed that will produce a standard product
How does size and shape influences a consumers decision to buy a product?
the visual appearance of a product in the container
What impression do consumers get with products that are bigger or whole? ex. pineapple chunks vs rings vs crushed
gives than a perception that the more whole something is the better product (quality) it is
What does the color or gloss of something indicate?
-ripeness of a product (or over ripeness)
-spoilage issues with a food product
-adulturation
What are different types of spoilage issues?
-rotten spots
-cloudiness in something when its not supposed to be(juice)
-temperature abuse
What are examples of temperature abuse?
meat-brown/green/purple blotches
fish-eyes CLOUDIER/SUNKEN gray gills, dull skin
chicken-purple, green around neck, dark wing tips
What about fish indicates temperature abuse?
sticky scales, shouldn't have an ocean smell, cloudier sunken eyes, gray gills, etc
How and why do you use a spectrophotometer?
-to measure the standard product and check for adulteration by shining a light through it
-checks to see if products have been diluted
How do you test for sugar?
use hydrometer
What may be an indicator of adulteration in juice?
is should have a certain color to it, to save money ppl may add extra water to it (free)
what is lovibond units?
SRM's- used to measure quality of beer based on COLOR
What is Bostwick consistometer used for?
to measure viscosity of certain products by the speed with which they flow down an incline ex) w/ maple syrup
Helical viscometer
used to look at characteristics of mozzarella cheese created by Dr. Kindstedt
-can tell about pressure and stretch of cheese
what is compression?
how much we can squeeze something with it still staying in one piece
define shearing
how much pressure we can exert until one part slide past another ex) gum
define cutting
for we can apply so that 1 piece turns into 2 pieces
define tensile strength
the force used for pulling away a part of a food from another part of the food until it breaks
ex) pulling muffin top of muffins
succulometer
textural measurement used to tell how juicy something is (squeeze juices out, usually fruit or veg) to measure succulence)
tenderometer
textural measurement that applies compression and sheer to tell tenderness
ex) tenderness of peas-put tension on peas and squish them
penetrometer
have bloom gelometer,
firmness of gel related to "degrees of bloom"
-how much weight needed to get two parts to touch through the use of two electrodes that are trying to penetrate the gel
describe effects of testing.
invasive and destructive-product is not returned to be packaged
what causes the change in many textures?
water--> it is the driving force
why are lipids added to products
added to soften products (cakes)
what starches/gums added to foods?
as:
-THICKENING AGENTS
-gum arabic
-carrageehan-added to ice cream
agar agar-polysaccharides from sea weed
pectin-JEllo
what are the four tastes?
sour, bitter, sweet and salty

**umami= fifth (new)
describe umami
fifth taste* round savory taste associated with meats
Whats a threshold test?
your given something "sweet" at different concentrations and you let someone know when it tastes different (sour, etc)
-->it is the level at which we start to taste it (sweet)
what are NOT required by law that companies pay extra for?
grading stamps
What do you absolutely need and are required to have on a food product?
Inspection sticker
what is the one exception that you do not need an inspection sticker?
if the inspected meat is shipped in a big box and packaged at the store
ex) local store will use own packaging to sell
what is HACCP?
Hazard Analysis Critical Control Point
-thorough examination of a product that address the safety of food as it is produced
what needs to be identified in HACCP?
the critical control point- want to ensure that nothing goes wrong to kill all pathogens, bacteria, etc
why is it suggested to cook a turkey to 180?
we don't know if every oven or thermometer is accurate
what are possible contamination when cooking a turkey?
knife, cutting board, dirty hands
FATTOM
Food, Acid, Temperature, Time, Oxygen, AND Moisture
Describe a potential hazardous food
all high in protein, high water activity (aW > .85)
-free
-bound
what happens to (baked) potatoes after they are cooked and sit for a while?
if you don't recook them they produce Clostridium botulinum
Why are raw seed sprouts PHF?
when they grow, the moisture could cause bacteria to grow
--not many people cook/process them prior to eating
what makes cantelope a PHF?
people don't always wash them prior to cutting- cut from the skin to the inside spreading bacteria through the inside of the fruit with the knife
what is the partial vapor pressure/partial pressure of water that causes a PHF?
when aW > .85
-most bacteria go down to .93
-need to heat treat and get lower than .93
need to be careful for staph auerous can get down to .86
What do you need to worry about when aW is low?
staph aureous-it can get down to an aW of .86
What are NOT considered PHF?
-foods that are high in protein but are low in H2O activity (shelf-stable)
-foods which are high in protein content but have a pH <4.6 (high acid foods)
why do you want to get below a pH of 4.6?
at 4.6 you are rid of clostridium botulinum
titratable acidity?
a titration process which will calculate the concentration of free acids and weak acids in a product
what does titratable acidity tell us?
-strong acids and weak acids
-useful with cheese and milk-when your adding bacteria (starter culture) you use titratable acidity to notice a change really quick
how does acid affect food preservation?
changes the structure of protein which changes enzymes ability to multiply
how do you acidify?
by adding natural acids to it (lemons, limes, etc)
-by adding man-made acids (phosphoric acid)
High acid food?
a food naturally high in acid
what is an acidified food?
a food not necessarily acidic, but acid is added to acidify it.
what does acid prevent?
prevents the sporulation of clostridium botulinum
what do you use to kill C.botulinum with a pH below 4.6?
heat treat- use boiling water bath
what do you use to kill C. botulinum is pH is above 4.6?
use pressure cooker (retory) using temp and pressure to kill spores
why can't you ALWAYS trust an acidified food?
bc someone else adds the acid to it
-gov't wants evidence on pH level and safety to guarantee a safe product
what are prokaryotes?
don't have a true nucleus
describe Staphylococcus aureus
it is a poor competitor and it does like the cold
- pH (4.2-9.3)
What are starches/ gums considered?
thickening agents
where is carrageenan found?
ice cream- "locust beangum"
where is agar agar found?/ what is is?
polysaccharide from seaweed (starch/gum)
where is pectin found?
jelly and jams- apples are good natural source (jello)
describe bread
nothing but foam
Maillards reaction
non-enzymatic browning under heat-> sugar + proteins browning
bacteria
single cellular
prokaryotes (no true nucleus)
what is the pH level of bacteria?
min: 4.0 ish
opt:6.5-7
max: 9
describe molds
multicellular
describe yeasts
unicellular
describe pH levels of molds and yeasts/
min:1.5-3.5
opt:4-6.8
max:8-11
grow at a broader range than bacteria
eukaryotes (true nucleus)
Staph aureus
doesn't like cold/poor competitor
pH= 4.3-9.3
penecillium
mold used for cheese (blue cheese)
roque fortii
mold found in roque cheeses (interior)
camembertii
it's a type of mold found on the exterior of cameberi cheese
malic acid
found in apples
What is the function of Oxygen?
-Energy Production via Respiration
-Final electron acceptor
What type of oxygen is in Aerobic Respiration?
Free Oxygen (O2 gas)
What type of oxygen is in Anaerobic Respiration?
Bound Oxygen (N03, SO4….. NOT C02)
What does fermentation utilize?
Pyruvate in an anaerobic environment
How do we change the environment with regard to Oxygen?
-Vacuum package
-Pillow Pack with inert gas (N2, CO2)
-Canning/Retort
-Package in Oil
-Oxygen impermeable membranes
What is Water Activity?
-Aw
-Is a ratio of the vapor pressure of the food product/vapor pressure of pure water at the same temperature.
What are ways to chemically remove free water?
-Salt
-Sugars
-Fats
-Glycerol
What are Intermediate Moisture Foods?
-Foods with aW lower than what supports microbial growth but not as low as conventionally dehydrated foods.
*do not refrigerate (Jams, honey, figs, fruit cakes)
What are Materials Handling?
The means by which raw commodities (crops, animals, animal by products) are harvested and transported to the processing plant.
What is separating?
The isolation of the desirable part from the undesirable part.
What is disintegrating?
Refers to the reduction in particle size of a product.
What is pumping?
A mechanical method used to move food material from one point to another, typically through pipes.
Types of pumps?
-Gear (liquids)
-Screw (solids)
What is mixing?
Blending of foods to make a finished food product
*Folding, blending, whipping
What in meat is not typically an inhibitory factor?
pH
pH and aW with regards to vegetables
-Water activity: Lowered by complex CHO’s
-pH typically not a positive factor in bacterial growth
What effect does pH have in fruits?
pH: Often inhibitory to bacteria
What does low pH inhibit?
lipolytic and proteolytic enzyme, but not saccharolytic (fermentative) enzymes
What are appearance factors mandated by?
Federal and/or state law define size and shape
What does size and shapes influence?
-How a product is packaged
-Rate of packaging
-Visual appearance (uniformity)
-Price
What are factors we can feel with?
-Tongue
-Palate
-Teeth
-Fingers
How is juice released in fruit?
-Cells breakdown over time and release cell contents
-Fruit loses turgor and becomes flaccid and wilted
What are properties of acids?
-Slow microbial growth
-Modulate enzyme activity
-Extend shelf life (LAG phase)
What are pseudomonads?
-Strict aerobes which love meat
-Flagellated
-Produce slime in things such as lettuce
-Can be controlled by pillow packaging
What does a starter culture do in cheese?
-Produces acids to separate the curds and whey
-Out compete the normal flora of milk (including pathogens)
What does niceria prefer?
-Reduced 02 content (a microphilic environment)
-Needs C02 to grow
What is a cryovac machine?
-A machine that does vacuum packaging
Equation for water activity
free water/bound water
What can sulfites be added to as a preservative?
Dried fruits
What is aged cheese high in?
-Can be high in tryptophan
How is the amount of macronutrients in milk determined?
By the breed of an animal
Facts about cheese
-Bacteria and renin produce cheese
-pH between 3-7
-salt is added by sprinkling, a brine solution, or a dry rub, painted on, injected
What are exoenzymes?
Bacteria (ex:staph aureus) can send out these enzymes to break down bigger things to be used as nutrients for bacteria (create a zone of clearing)
What should milk be checked for before anything is done to it?
Antibiotics
*mastitis can cause a farmer to use milk containing antibiotics to feed the infected cow
How is whole milk homogenized?
-By emulsification
-Droplets are stabilized by calcium so that they do not re-coalesce to form a big fat globule
what is a low acid food?
pH above 4.6
what is a high acid food?
pH below 4.6
what food processing technique must be used with a low acid food?
use pressure cooker/retort-> want to kill the spores from C.botulinum
what food processing technique must be used with a high acid food?
only requires heat- boiling water bath
-the pH is too low to break open spore of C. botulinum
what does acid production in cheese indicate?
-indicates metabolic activity
-something had to be alive (tells us how active our start culture is)
what is water activity
the ratio of the vapor pressure of the food product and the vapor pressure of pure H20 at the same temperature.
what does water activity (AW) tell us
tells us how much water is bound and not available and how much is available
the range of aw
0 is bone dry-1.00 pure h20
what is a phage?
a virus that attacks bacteria
what happened in the 1976 Pasteurized milk cheddar cheese outbreak?
-outbreak due to not getting a really active starter culture to start with.
-339 cases of salmonella
-pH of uncontaminated cheese: 5.4
-pH of contaminated cheese: 5.6
what is described as a "degree of excellence"?
quality
what does quality have?
a financial value
what is food security
having a wide array and source of foods so that if there is an issue with a place or a crop you have backup
What is the only part of the egg affected by the chickens diet?
the egg yolk
what is the difference between a brown egg and a white egg?
-no nutritional difference
-brown typically thought to be better
-white less expensive
-color determined by chicken breed
triangle test
there are 3 similar things- 2 similar, 1 different.
-need to tell which one is different
hedonic test
based on what we prefer
why are meat products a potentially hazardous foods
high in protein=bettercondition for bacteria to grow
the break down into amino acids then they will build back us to enzymes that are needed for biochemical rxns(helps for bacteria Reproduction)
Also high water count
describe yersinia enterocolytica
it is a pathogen that will grow well in the cold
describe listeria monocytogenes
pathogen that has 1/4 -1/5 chance at assuming room temp
-circling disease, causing animals to circle in one direction
-caused by someone not using proper practices when composting material
-cabbage out in coleslaw that spread this pathogen
pseudomonads
associated with spoiling meats, like to grow in the cold and require O2 to grow
-strict aerobes
what are most psychrotrophs or psychrophiles?
spoilage organisms
what are thermophiles?
heat-loving organisms
-spoilage organisms
-not pathogens
-some are used to make foods (some yogurts)
What is the order or putting items in the fridge (top -bottom)
cake, veggies, fish, ground beef, chicken/turkey
what is the cooking temp of Poultry, stuffed meats, and previously cooked items?
165F
What is the cooking temp of ground meats? Why
155F
1)Processing=bigger risk from machinery and ppl handling it
2) not just taking material from one cow
3) contamination usually on the surface, but when ground it is contaminated through the whole meat
What is the cooking temp of injected meats? why?
155F
-want to kill things that could be in the stuffing
-use needles that push right into meat to put in different solutions (cured hams & brine)
what are types of injected meats?
cured hams and cured steak
what is the cooking temp of Pork, veal and beef?
145F
what is the cooking temp of fish?
145F
What is apendix A?
Compliance for meeting lethality performance Standards for certain meat & poultry products
(cooking different meats)
What department is appendix A produced under?
USDA
How do we cool?
-put things on rack to let air flow
-use a long shallow pan to allow heat to escape faster
-ice water bath
-cut into smaller pieces
-put in Tupperware and cock lid on counter to let air in till room temp
what is the cooling process and where are the guidelines found?
cooling guidelines put out by FDA that promote proper cooling techniques in stages
1 stage cooling
to get product temp down below 41F within 4 hours
2 stage cooling
1) 135F->70F within 2 hours
2) from 70 F -> 41F w/in up to an ADDITIONAL 4 hours
(not total of 6hrs, once you hit 70F, you have 4hrs to cool)
What is appendix B?
Who is it under?
Compliance Guidelines for Heat-treated meat & poultry products (Stabilization)
-under USDA
Describe appendix B
set up to tell meat companies which rate they need to cool meat down (deli meat)
Cooling methods: #1 most safe, #2 in between, #3 least safe
what does appendix B prevent?
the growth of Clostridium Profingens
what is Erwinia carotovora
Erwinia carotovora (vegetables)
it has soft rot:pectinases in carrots/parsnips/turnips..etc
what is the mold in citrus fruits
Blue mold rot
what is the mold in peaches/apricots/onions?
(smut)
black mold rot
what is the mold in grapes
gray mold rot
what is the type of rot in tomatoes and citrus fruits
sour rot
what type of molds are found in grains?
rhizopus
two types of molds in bakery products?
Rhizopus stolonifer:black molds
Neurospora sitophila:red molds