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256 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Two types of dispersions
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suspension and emulsion
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suspension
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Particles too large to go into solution, suspend in solvent
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emulsion
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Liquid dispersed in another liquid in which it is usually incapable of being mixed
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When particles dissolve in solvent, solution is either...
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molecular or ionic
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molecular
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When dissolved particles remain “as is” in their molecular form
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Ionic
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Occur when solute molecules ionize into electrically charged ions (or electrolytes)
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hydrolysis
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A chemical reaction in which water (hydro) breaks (lysis) a chemical bond in another substance, splitting it into two or more new substances (e.g., breaking down cornstarch to make corn syrup)
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salt formation
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Occurs when a positive ion combines with a negative ion, as long as neither is a hydrogen (H1) nor hydroxyl (OH2) ion
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water activity
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Amount of available (free) water in foods (range
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perishability
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Bacteria growth inhibited when water activityis below 0.85 (pure water has water activity of 1.00)
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Osmosis
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Movement of a solvent through a semipermeablemembrane to the side with the higher solute concentration, equalizing solute concentration on both sides of the membrane
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Osmotic pressure
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Pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane
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CHOs
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Sugars, starches, & fibers found in foods
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monosaccharides
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one saccharide CHO
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disaccharides
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two saccharide CHO
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oligosaccharides
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few saccharide CHO
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polysaccharides
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many saccharide CHO
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Types on Monosaccharides
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Triose (three carbons), tetrose (four carbons), pentose (five carbons), Fructose and hexose (six carbons)
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oligosaccharides
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few saccharide CHO
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polysaccharides
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many saccharide CHO
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Types on Monosaccharides
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Triose (three carbons), tetrose (four carbons), pentose (five carbons), Fructose and hexose (six carbons)
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Glucose
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Most common hexose found in foods; present in fruits, honey, corn syrup, & some vegetables
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Pentose & hexose
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most common in foods
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Refined glucose
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dextrose –Used in production of a variety of foods
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Fructose
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Sweetest of all sugars, but not used because of problems it causes during production (e.g., excessive stickiness, overbrowning)
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Galactose
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A part of lactose (from milk)
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Sucrose
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One glucose molecule and one fructose molecule linked together
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Lactose
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A glucose molecule + a galactosemolecule forms lactose
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Maltose
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Two glucose molecules linked together create maltose, or malt sugar
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Oligosaccharides
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Made up of three to ten monosaccharides
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polysaccharides
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in food are starch, glycogen, & fiber
split up into two groups: indigestable and digestable |
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dextrins
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into smaller sweet segments from heating enzymes, & acid used to breakdown
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Glycogen
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Digestible polysaccharide from animal sources
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Fiber
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Indigestible polysaccharide
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Dietary Fiber
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The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes
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Soluable Fiber
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digests into water
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dextrins
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into smaller sweet segments from heating enzymes, & acid used to breakdown
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dextrins
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into smaller sweet segments from heating enzymes, & acid used to breakdown
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Glycogen
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Digestible polysaccharide from animal sources
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Glycogen
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Digestible polysaccharide from animal sources
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Fiber
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Indigestible polysaccharide
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Fiber
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Indigestible polysaccharide
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Dietary Fiber
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The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes
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Dietary Fiber
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The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes
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Soluable Fiber
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digests into water
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Soluable Fiber
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digests into water
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Common fibers
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Cellulose, hemicellulose, & pecticsubstance
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Hemicellulous
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Composed of a mixture of monosaccharides(e.g., xylose, mannose and galactose)
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Pecticsubstances
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Natural cementing agents used in thickening jams, jellies, & preserves
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Vegetable gum
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Used to thicken, increase viscosity of, gel, stabilize, and/or emulsify certain processed foods
Impart body, texture, and mouthfeelto foods, while reducing likelihood that dispersed ingredients will separate out |
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Inulin
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Repeating units of fructose with an end molecule of glucose
Soluble fiber Uses: Imparts creamy texture to frozen dairy Improve texture of margarine Develop no-fat icings, fillings, whipped toppings |
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Lignin
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not CHO
Produce tough, stringy texture in food (e.g., celery); boiling water doesn’t dissolve or soften |
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Saccharides or sugars
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Contribute to sweetness, solubility, crystallization, color (through browning), moisture absorption, texture, fermentation, and even preservation
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Starches
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Used as thickening agent, edible film, and sweetener source (syrups)
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Fats are solid at....
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rm temp
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exceptions of oils at rm temp
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Coconut & palm oils are solid at room temperature
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Lignin
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not CHO
Produce tough, stringy texture in food (e.g., celery); boiling water doesn’t dissolve or soften |
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Saccharides or sugars
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Contribute to sweetness, solubility, crystallization, color (through browning), moisture absorption, texture, fermentation, and even preservation
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Starches
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Used as thickening agent, edible film, and sweetener source (syrups)
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Fats are solid at....
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rm temp
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exceptions of oils at rm temp
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Coconut & palm oils are solid at room temperature
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Invisible fat
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Not easily seen (e.g., marbling in meat)
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Invisible fat
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Not easily seen (e.g., marbling in meat)
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Visible fat
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Easily seen (e.g., white striations in bacon)
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Visible fat
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Easily seen (e.g., white striations in bacon)
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Composition of Lipids
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Composed of carbon, hydrogen, & oxygen
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Composition of Lipids
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Composed of carbon, hydrogen, & oxygen
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Three groups of edible lipids
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Triglycerides (fats & oils), phospholipids, & sterols
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Three groups of edible lipids
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Triglycerides (fats & oils), phospholipids, & sterols
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Triglycerides
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About 95% of all lipids
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Triglycerides
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About 95% of all lipids
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Saturated
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there are no double bonds between carbons
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unsaturated
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one hydrogen is missing between two carbon calls for a double bond
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monounsaturated
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when one double bond is present
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polyunsaturated
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when two or more double bonds are present
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The higher the unsaturation,
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the more likely fat is liquid at room temperature
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Examples of saturated
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meat, dairy (milk/butter)
plants (coconut/palm) |
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Examples of monosaturated
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olives, olive oil, peanuts, avocado
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example of polyunsaturated
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vegetable oils
fish |
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two essential fatty acids
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Linoleic and linolenic acid
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Phospholipids
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In the body, help move fat-soluble vitamins & hormones
make water soluble |
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Phospholipids
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Egg yolks, liver, soybeans, wheat germ, & peanuts
Used as emulsifiers |
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sterols
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Large, intricate molecules; interconnected rings of carbon atoms with a variety of side chains attached
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Sterols in body
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cholesterol, bile, both sex (testosterone, estrogen) and adrenal (cortisol) hormones, and vitamin D
Found in both plants & animals (although cholesterol found mainly in animals) |
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Plant Sterols
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Not only in soybeans, but fruits, vegetables, nuts, seeds, legumes, & other sources
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Functions of Lipids in Foods
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Complete protein
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Contains all essential amino acids; comes from animal & egg sources
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Incomplete protein
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Comes from plants; will support maintenance, but not growth
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Major difference between CHO/lipids & protein
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protien contains nitrogen
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Protein complementation
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Two incomplete protein foods, each of which supplies the amino acids missing in the other, combined to yield a complete protein profile
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examples of protein complementation
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exceptions soybeans and quinoa
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proteins allow in food:
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Hydration
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Hydration
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Ability of protein to dissolve & attract water
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Denaturation
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protein structure disrupted resultin in partial or complete loss of function
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coagulation
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clotting or precipitation of protein in a liquid into a semisolid compound
use in chees production |
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Enzymes
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catalysists that speed up enzymes reactions
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Buffering
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Have ability to resist extreme pH shifts & behave as buffers
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Maillard reaction
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The reaction between a sugar and a protein (specifically the nitrogen in an amino acid), resulting in the formation of brown complexes
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Enzymatic browning
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A reaction in which an enzyme acts on a phenoliccompound in the presence of oxygen to produce brown-colored products
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Two major vitamin groups…
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fat soluable and water soluable
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Fat soluable
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A D E K
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Water soluable
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b complex and c
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antioxidants
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a compounds that inhibits oxidation which can cause deteriation and rancidity
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Meats
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Good sources of B vitamins, iron (Fe), zinc (Zn)
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Dairy foods
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vitamin Ca
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Egg yolk
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all fat soluable vitamins
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Vitamin B12
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found in fermented foods (tofu) or foods of animals
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important antioxidants
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Vitamins A, C, and E and the mineral selenium
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Food Additives
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A substance added to food so that it becomes a component or affects the characteristics of food
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Purposes of Food Additives
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1. Improve the appeal of foods by improving their flavor, smell, texture, or color
2. Extend storage life 3. Maximize performance 4. Protect nutrient value |
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Color compounds
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Any dye, pigment, or substance that imparts color
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Emulsifiers
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Prevent liquids from separating (MG in peanut butter)
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Stabilizers & thickeners
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mouthfeel (xanthan gum in salad dressing)
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moist-heat preparatoin
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method fo cooking in which heat is transferred by water, any water-base liquid or steam
ex) scaldign, poacing simmering, stewing, braising, boiling |
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Simmering
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Never < 180ºF
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Stewing
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Braising
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Boiling
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H20 must reach 212ºF (100ºC) at sea level to boil
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Parboiling
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Blanching
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Dipping food briefly in boiling water
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Steaming
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Food heated via direct contact w/ steam generated by boiling water
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Papillote-
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Wrap food in foil or parchment before baking
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Microwave
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Incorporates moist-and dry-heat methods
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Microwave
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Dry heat method
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Baking
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Heating by hot air in an oven; average temp is 350ºF
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Shiny metal pans
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reflect heat (best for cakes or cookies)
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Duller metal pans
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absorb heat (best for pies or bread, browner, crisp crust)
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Microwave
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Dry heat method
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Baking
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Heating by hot air in an oven; average temp is 350ºF
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Shiny metal pans
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reflect heat (best for cakes or cookies)
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Duller metal pans
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absorb heat (best for pies or bread, browner, crisp crust)
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Baste
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to add a liquid, such as drippings, melted fat, sauce, fruit juice, or water, to the surface of food (usually roasting meat) to help prevent drying
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Roasting
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Term used for ‘baking’ meats & poultry
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Broiling
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Cook under intense heat; high temps = quick cooking (5-10 mins), so use tender meat & fish; temp adjusted by moving rack;
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Grilling
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Reverse of broiling because food is cooked above intense heat source
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Barbequing
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Food slow-cooked over long period
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Frying
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Heating food in fat
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Heat Transfer
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radition
conduction convection induction |
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conduction
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Direct transfer of heat contact from one substance to another (stove)
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convection
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Transfer of heat by moving air or liquid currents through & around food (oven)
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radiation
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Transfer of heat energy in form of waves of particles moving from source outward (broiling, grilling and microwaving)
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Induction
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Transfer of heat energy w/out direct contact w/ coils (flat-surfaced ranges)
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Kinetic energy
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Chef’s or French knife
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»
Held w/ base of blade between thumb & forefinger; other fingers around handle; fingers holding food curled in » Positioning of food and grip influences degree of control & leverage |
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Slice
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Tip of blade stays on board while food is moved under back of blade
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Julienne
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Food cut into sticks 1 –3” long & 1/16to 1/8 of an inch thick
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Shred
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Cut leafy vegetables into thin strips
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dice
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Cut food into even sized pieces
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mince
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Chop food into very fine pieces
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peel
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remove skin
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Mixing
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2 + ingredients dispersed evenly into one product
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Blend
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Ingredients mixed so thoroughly that they become one
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Bind
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Ingredients adhere to each other
e.g., when breading adheres to fish |
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Cream
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Beat fat & sugar until light & airy texture
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Whip/whisk
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Vigorous mixing to incorporate air into product (use electric mixer or a whisk)
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Fold
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Gently incorporate an ingredient into another
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Methods of Mixing
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Creaming or cake method
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Cream fat & sugar together until they take on a light, airy texture
– Incorporate air and suspend sugar crystals and air bubbles in the fat – As fat melts during baking –cake with fine-grained texture – Adds eggs one at a time – Add dry ingredients in small portions, add liquid, add dry ingredients – Most used for cakes |
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Single-stage method (a.k.a. quick-mix, one bowl, dump method)
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Sequence & mixing important; add dry ingredients, then add the fat, part of milk & flavorings, then stir, then eggs & remaining liquid, then mix
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Conventional meringue method
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Identical to creaming method except portion of sugar mixed w/ beaten egg or egg white & the egg foam is folded into batter at end
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Fold
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Gently incorporate an ingredient into another
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Methods of Mixing
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Creaming or cake method
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Cream fat & sugar together until they take on a light, airy texture
– Incorporate air and suspend sugar crystals and air bubbles in the fat – As fat melts during baking –cake with fine-grained texture – Adds eggs one at a time – Add dry ingredients in small portions, add liquid, add dry ingredients – Most used for cakes |
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Single-stage method (a.k.a. quick-mix, one bowl, dump method)
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Sequence & mixing important; add dry ingredients, then add the fat, part of milk & flavorings, then stir, then eggs & remaining liquid, then mix
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Conventional meringue method
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Identical to creaming method except portion of sugar mixed w/ beaten egg or egg white & the egg foam is folded into batter at end
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Pastry-blend method
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Fat cut into flour with pastry blender – add half the milk, and dry ingredients – Moist ingredients gradually added to mixture |
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Biscuit method
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All dry ingredients combined – Fat cut into dry – Liquid added last – Mixed just until moist |
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Muffin method
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Two-stage mixing method – Dry & moist ingredients mixed separately – Combined & blended until just moist – Over-mixing –will result in a tough baked product |
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Seasoning
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Any compound that enhances the flavor(s) in a food (e.g., garlic bread)
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Flavoring
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Substance that adds new flavor (e.g., vanilla cake)
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Herb
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Plant leaf valued for flavor or scent
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Spice
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Derived from fruit, flowers, bark, seeds, roots
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Marinades
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Seasoned liquids that flavor & tenderize foods
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Breading & Batters
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Help enhance flavor & moisture retention of foods
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Condiments
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Seasonings or prepared relishes
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Artistic Layout
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Top consideration is coordination of colors, shapes, sizes, textures, flavors
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CDC
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(Centers for Disease Control and Prevention): Tracks down causal factors upon outbreaks of foodborne illness –even for 1 or two outbreaks
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Foodborne Illness
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Illness transmitted to humans by food
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Foodborne Illness Symptoms
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Listeriosis
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serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes.
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Food contaminated by 3 types of food hazards
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biological
chemical physical |
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Bacteria
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biological hazard
One-celled microorganisms in air, soil, water, &/or organic matter – Cause More than 90% of foodborne illness – Only 4% of identified bacteria are pathogenic, 96% benign |
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Pathogenic
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causing or capable of disease
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food infection
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Illness from ingestion of food containing living bacteria or other microorganisms
– Bacteria replicate and grow in intestines and cause infections |
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food intoxication
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Illness from ingestion of a food containing a toxin – Bacteria grow on food and release toxins when person consuming toxin-laden food or beverage |
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Toxin-Mediated Infection
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Bacteria produce toxins after entering the intestines
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Listeria monocytogenes
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symptoms:
stillbirths, septicemia or meningitis in newborns |
from:
soil or infected animals, directly or manure from raw milk, cheese and veggies |
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salmonella species
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symptoms:
diarrhea, abdominal pai, chills,fever, vomiting, dehydration |
from raw, undercooked eggs; raw milk, meat and poultry
from infected food source animals; human feces |
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Salmonella
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most common cause of illness
susceptible foods: meat fish poultry eggs and dairy products |
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Listeria monocytogenes
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fatality rates up to 20 - 35%
– Facultative bacteria –grow with or without oxygen – Survive in a wide pH range (4.8 to 9.0) – Grow in a range of temperatures (39°F to 113°F/4°C to 45°C) and thrive in refrigerator |
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Yersinia enterocolitica
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Grow in a range of temperatures (39°F to 113°F/4°C to 45°C) and thrive in refrigerator
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Shigella
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Poor personal hygiene by food handlers -#1 cause
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Staphylococcus aureus
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Up to ½ of all humans carry
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Clostridium botulinum
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Causes botulism
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Escherichia coli (E. coli)
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Molds
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Produces a furry growth on organic matter
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Mycotoxin
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Toxin produced by a mold
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Fungus
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plant that lacks chlorophyll
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bloom
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cottony, fuzzy growth of molds
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Aspergillusflavus
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produce carcinogenic toxin (Aflatoxin)
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Virus
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Infectious microorganism
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Two most common types of viruses
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hepatitis A and norwalk
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Hepatitis A
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infection after eating polluted shellfish
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bloom
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cottony, fuzzy growth of molds
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Aspergillusflavus
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produce carcinogenic toxin (Aflatoxin)
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Virus
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Infectious microorganism
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Two most common types of viruses
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hepatitis A and norwalk
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Hepatitis A
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infection after eating polluted shellfish
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Hepatitis A
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infection after eating polluted shellfish
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Norwalk virus
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most common cause of gastroenteritis, “stomach flu
Infection after ingesting contaminated food or shellfish |
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Parasite
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Lives on or w/in another organism at host’s expense w/out any useful return
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Two common parasites
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roundworms and protozoa
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Roundworms
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cause trichinosis from undercooked pork
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Protozoa
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1 cell
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Trichinella spiralis
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from raw/undercooked pork/meat
thoroughly cook meat. freeze por 5 degrees for 30 days |
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Prion
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Infectious protein particle
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Culture
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Rapid tests
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PulseNet(created by the CDC)
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Identify bacteria strains and upload information to national network
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Examples of Plant Toxins
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raw or undercooked
red kidney beans or fava beans mushrms certain herbs frui pits mold toxins |
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Examples of Food additives (unintentional)
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pesticides
herbicies cleaning products |
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Ciguatera fish poisoning:
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Occurs when ciguatoxinis not destroyed by heating
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Histamine
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occurs when fish are not chilled after catch resulting in bacteria growth aka time temperature abuse
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pufferfish
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Occurs by ingesting tetrodotoxin
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red tide
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Red marine algae that causes shellfish and fish to be poisonous
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Food allergy
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Immune response to a specific protein within a food
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Food allergy symptoms
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Skin rash, swelling of the mouth or lips, nausea, abdominal pain, vomiting, diarrhea, runny nose, difficulty breathing (can be life threatening
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FALCPA
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the Food Allergen Labeling and Consumer Protection Act
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Allergy label requirements
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tree nuts
peanuts soy egg milk fish wheat shelfish |
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FDA’s Current Good Manufacturing Practices
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Manufacturing guidelines for food products, drugs, active pharmaceutical ingredients (APIs)
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Top 3 causes of foodborne illness
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Poor personal hygiene
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hand washing
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Hot soapy water for 20 seconds, then air or disposable towel dry
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Vulnerable foods
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High risk foods
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high-risk foods (high levels of protein/water)
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meat beef pork lamd
chicken fish dairy/egg broth/stocks/gravies sauces milk meat based tofu and soy food stuffing in poultry cavity |
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Water activity (aw )
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0.85 –0.97
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Proper acidity to prevent growth
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acidity < 7, alkalinity >
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pH that pervents bacteria groth
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4.6 or less
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“Risk Road” factors
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Temperature
– Time food is in certain temperature |
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Three types of perishable food storage
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Refrigerator: At or below 40°F (4°C) for consumers; At or below 41°F (5°C) for retailers
– Freezer: Below 0°F (-18°C) – Dry storage: 60–70°F (15–21°C) 2-4 hrs |
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Temperature Danger zone
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Ideal range for bacterial growth
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Spore
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Encapsulated, dormant form assumed by some microorganisms (incl. bacteria)
– Resistant to environmental factors (e.g., drying and heating) that would normally result in its death |
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Cumulative time:
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Time from the truck to the store to the freezer to the kitchen, and the time on the counter where the food is being prepared
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4 acceptable methods to thawing
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Refrigerator –on bottom shelf
– Submerged under running water – Microwave –for smaller items, followed by cooking immediately – As part of the cooking process |
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Cold temperature for holding foods
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FDA under 41F
USDA under 40F |
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Hot temperature for holding foods
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FDA 135F
USDA 140F |
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FDA cooling in two stages
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1st: 135°F–70°F (57°C–21°C) in the first 2 hours
– 2nd: 135°F–41°F (57°C–5°C) within 6 hours or less |
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USAD cooling foods
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Cool foods to below 40°F (4°C) within 4 hours of removal from cooking
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Reheating food
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Within 2 hours before being served, all hot foods must be reheated to at least 165°F (74°C) for 15 seconds
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Temperature to wash dishes
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between 140°F and 160°F
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Temperature to rinse
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at least 180°F (82°C) for 10 seconds or 170°F (77°C) for 30 seconds
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Temperature of soak and wash
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110F
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chemicals used to sanitize dishes
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chlorine (1TBS for gl of water)
iodine quaternary ammonium compounds organic acids |
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HACCP
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(Hazard Analysis and Critical Control Point)
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Hazard Analysis and Critical Control Pnt7 steps
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1. assess the hazard
2. identify the critical control pnts 3. establish limits at each critical control pnt 4. monitor critical control pnts 5. take correction accion 6. verification 7. documentation |
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