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93 Cards in this Set
- Front
- Back
Describe different ways color can affect sensory perceptions of food |
freshness ripeness degree of doneness strength of dilution red might make us think cherry when its really coconut |
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Describe what compounds are responsible for aroma |
volatile compound which are gaseous substances of low molecular weight that |
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The mechanism by which aromas are detected |
volatile compounds stimulate the olfactory center of the nervous system |
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describe the relationship between temperature and aroma |
temperature affects perception of aromas hotter foods have stronger aromas because light molecules are easier to become volatile |
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anorexia |
loss of appetite fried foods, foods high in fat and sulfur containing vegetables may negatively effect |
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Anosmia |
inability to smell |
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papillae |
A small, round or cone-shaped bump on the surface of the tongue. There are several types of papillae in the mouth, and all but one type contain taste buds.
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taste buds |
sensory organs that are found on your tongue, mouth palates and pharynx and allow you to experience tastes that are sweet, salty, sour, and bitter.
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taste |
the recognition of volatile and nonvolatile compound by taste buds on the tongue, palate and pharynx |
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describe the role of water/liquid in taste perceptions |
taste requires compound to be dissolved in liquid medium |
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Name the five gustatory taste sensations
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Sweet Sour Salty Bitter Savory or Umami |
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Sweet |
sugars,glycols,alcohols,aldehydes |
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Sour |
acids in food,H+ ions |
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Salty |
Na+ ions |
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Bitter |
caffeine, theobromine, phenolic compounds, alkaloids |
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Savory (umami) |
amino acids |
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Explain how genetic differences in the taste for “bitter” may impact food and nutrient intake
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Those have the ability to taste PROP may affect how many vegetables they eat, people who cant taste PROP eat twice as much bitter vegetable as those who can taste it. |
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Threshold level |
the least amount of a substance that must be present to stimulate response, also can have taste fatigue or plateau where there is no more change |
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Explain the relationship between temperature and taste; define the temperature at whichmost primary tastes are the most intense; describe exceptions to this relationship
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A warmer food has more taste, ideal 86 F however an exception is saltiness this increases when the food is cold. above 86 or below 68 hard to distinguish taste |
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Name factors that affect the mouth feel of a food
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consistency geometric properties astringency temperature chemesthesis |
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chemesthesis |
sensation of heat or cooling from food ex) Eugenol (cloves, nutmeg, cinnamon) Piperine (black pepper) Capsaicin (hot chili peppers) gingerol (ginger) menthol (peppermint or mint oils) |
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Name the three sensory characteristics of food that contribute to “flavor”
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aromas taste mouthfeel |
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Describe how the consistency of a food and its fat content impact the perception of flavor
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The thicker the food is then it will take longer to reach the peak of intensity. Higher in fat then it will take you longer to identity the flavor of the food and will last longer
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Name the primary amino acid derivatives that trigger taste receptors for umami
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glutamate |
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Differentiate between the sensory perception of umami when in its free amino acid formversus when bound to proteins
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when bound to proteins, glutamate is tasteless and does not elicit theumami response. The taste sensation of umami requires protein hydrolysis which rendersfree glutamic acid
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Name foods that are rich in free glutamic acid
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Parmesan, soy sauce, fish sauce, |
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List culinary descriptors of umami
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savory, mouth fullness, depth of flavor, andmeatiness
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Describe the concept of flavor balance and its purpose in food preparation
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Flavor balance is counteracting primary tastes if one is to dominant, its purpose is to make foods taste more complex and satisfying, which may lead to better portion control |
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Describe how sub-threshold concentrations of each of the primary tastes influence otherprimary tastes
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Sub threshold levels of primary taste is the level of primary taste that is not detectable, but influences other taste perception, at sub threshold levels salt enhances sweet salt softens acid acid enhances saltiness acid enhances sweetness sweet softens salt, bitter, and sour |
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Describe the four general concepts of flavor building
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Every ingredient should have a purpose ingredients can work together by harmonizing or by contrasting when two ingredients contrast, be sure they valance consider not only the component of the single recipe but also the the other items that will be served with it on the plate |
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seasoning |
enhancing the natural flavor of a food without significantly changing its flavor |
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flavoring |
adding a new flavor to a food, thus changing or modifying the original flavor |
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guidelines for using herbs and spices
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be familiar with each spice store in cool place, tightly covered don't use them stale fresher spices more potent use god quality whole spice takes longer t release flavor than ground spice while using herbs and spices when flavoring liquid are tied in cheescloth add less first spices are usually not dominate, r even evident herbs added to uncooked food need several hours to release flavor taste before serving |
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objective methods of sensory evaluation of foods
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use lab instruments to measure sensory characteristics |
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subjective methods of sensory evaluation of foods |
use people's response to foods based on sensory experience |
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analytical tests |
a subjective food evaluation, where a subject evaluates difference between products ex) discrimination testing (triangle test) trained panelists |
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affective test |
subjective food evaluation where a subject evaluates individual preference ex) hedonic scales consumer panels |
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discrimination test |
an analytical test where you ask panelists to determine if products are different
detect difference - are the samples different? ex) triangle test, duo trio test, paired comparison |
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descriptive analysis |
an analytical test where you ask panelists t describe how products are different, used to detail specific characteristics of a food product for example flavor or texture profile quantify difference - how are the samples different? |
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paired comparison
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two samples are presented and the taster is asked to select the one that has more of a particular characteristic discriminaitive analyitical test |
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triangle test
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three samples are presented simultaneously , two are the same and one is different. Panelists are asked to identify the odd sample. discriminative analytical test |
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duo-trio
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three samples are presented at the same time, but a standard is designated and the participant is asked to select the one most similar to the standard |
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ranking tests
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in order of intensity or preference |
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Describe the best practices for conducting subjective sensory evaluation panel
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no odors in facility, and it should have uniform lighting and low noise Panelists should not have colds, chew gum, no food 1 hour prior to testing, and no smokers samples should be the same size, same portion of food, same freshness, same temperature, same container for presentation, random coding |
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viscometer
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measures viscosity |
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colorimetry
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measures the absorbance of particular wavelengths of light by a specific solution. |
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Warner-Bratzler shear press
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measure meat and baked products to determine tenderness |
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refractometry
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measures concentration of organic compound by passing light through solution |
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chromatrography
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can identify flavor components, fatty acid profiles |
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Fehling test
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measures the presence of sugars responsible for browning reactions |
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• Define the freezing point of water
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32 F (0 C) |
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Describe the physical changes that occur to water when it freezes and how these changescan impact food quality
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it expands, it can change textures, because water punches holes in cellular membrane, and it loses internal pressure |
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Identify substances that can change the freezing point of water
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solutes in water can decrease the freezing point of solutions (salt and sugar) |
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Define sublimation; describe its impact on food quality
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Ice crystal go to water vapor without the ice melting this can cause freezer burn which is excessive drying, hardening, and discoloration of the surface of food products, especially meats |
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Define the boiling point of water at normal pressure and sea level
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212 F (100 C) |
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Explain the relationship between atmospheric pressure, elevation and the boiling point ofwater
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as atmospheric pressure decreases the boiling point of water also decreases fr every 500 feet in elevation the boiling point decreases by 1 F |
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free water |
can be easily separated from foods retains properties of pure water can act as a solvent, promotes bacterial growth, participates in reactions |
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bound water |
part of the structure of large molecules difficult to remove from food doesn't easily freeze or dry inverse relationship between amount of bound water in food and water activity in a food |
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Define water activity; explain the relationship of a food’s water activity and the potential formicrobial growth
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water activity is a measure of the energy status of water in a system and can indicate the amount of free water in food microbial growth requires water, as water activity increases, so does microbial growth |
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Identify actions that can reduce water activity in foods
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dehydrating adding solutes to bind water (sugar and salt) freezing |
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Hard water |
greater concentrations of calcium and magnesium |
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soft water |
higher sodium concentration |
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temporary hard water |
Ca2+, Mg2+, Fe2+ bicarbonates, minerals precipitate when boiled, resulting in soft water |
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Permanent hard water |
Ca2+, Mg2+, Fe2+ sulfates, minerals don't precipitate when boiled, required chemical softeners or ion-exchanges systems to remove minerals |
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Define infusion as it relates to the preparation of beverages like coffee and tea
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infusion extracts flavor compound using hot water coffee may be infused by steeping, filtering or dripping or pressure tea is infused by steeping |
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conduction
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direct transfer of heat from one substance to another through direct contact ex) gas flame heats saute pan, saute pan heats contents of pan |
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convection
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transferring heat through moving air r liquid currents around food |
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radiant
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Heat transfer by waves of energy that vibrate at high frequency and travel through space |
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Define foodborne illness
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Disease or illness transmitted t human beings via food or water |
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Describe factors that influence the incidence and severity of a foodborne illness
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agent amount consumed susceptibility of host if you don't clean, separate, cook, chill |
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foodborne infection
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the number of bacteria make you sick ex) salmonella, listeria monocytogenes, shigella |
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foodborne intoxication |
the bacteria releases a toxin on food, the toxin makes you sick ex) –Staphylococcus aureus ,Clostridium perfringens ,Clostridium botulinum |
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Describe ideal conditions that promote bacterial growth/reproduction
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High protein food source
Potentially hazardous foods Appropriate Ph ( prefer neutral range 4.6-10) greater than 15% moisture required for nutrient absorption Bacteriagrow most rapidly at 70-125 degrees Fahrenheit –Dangerzone:40°F-140°F(USDA ConsumerGuidance) Wateractivity (Aw) greater than or equal to 0.85 promotes bacterial growth61, –Foodshould not be intemperature danger zone for more than twohours(continuous) most need Oxygen |
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Name common sources of cross-contamination
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dirty wash cloths/towels/sponges contaminated cutting boards/serving plates dirty hands poor storage techniques dirty aprons/clothes |
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list ways to prevent cross-contamination
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To avoid, wash & sanitizeeveryutensil, piece of equipment & cutting board aftereachtask
•Washhands with soap after eachtask |
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clean |
absence of visible soil |
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sanitized |
absence of harmful levels of disease causing micro organisms and other contaminants |
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Thawing food |
•Acceptablemethods– Under refrigeration(≤40°F)•
Underpotablerunning water(water temp.<70°F); limited to 2hrs.•Should be reservedfor emergencyuse• •Aspart ofcookingprocess••In microwave;cook immediatelyfollowingthawing•Not appropriate for large quantitiesoffood |
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Refrigerated food storage |
•Temperature:<40°F(USDA)•
•Use appliance thermometerto monitortemperatureof storage unit ••Avoidoverlling:causes less circulation and proper cooling• •Labeling &dating– Foodservice: include item name, date of storage, use bydate •Cooked&prepared foodsshould be storedabove or away from rawfoods |
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Frozen food storage |
•Same storage&sanitationrequirements of refrigeration•
•Temperature:<0°F ••Storefoods in originalpackagingormoisture proofmaterial |
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Personal Hygiene |
•Basic grooming•
•Shoes •No gum oreating• Jewelry •Clean clothing / Haircovering •Handwashing |
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ProperHandling of ReadyTo Eat (RTE) Foods
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•Handwashing&use ofhandsanitizer– Mustbedocumented
•Handwashing anduse foodhandlergloves ••Sanitizedservingutensil• •Barrierbetween handsand food(waxpaper) |
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cooling food |
•Leftoversshouldbe cooledquickly; shouldbe refrigerated within2hours–
Placefoodin shallowpans (<3inchesdeep)–Separatefoodintosmallerportions–Stirring the foodin a containerplacedin an ice water bath |
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Food Holding & Cooling
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•Hotfoods–holdhot foods at >140°F(USDA)–
•Coldfoods–holdcold foods at <40°F (USDA) |
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Rethermalization (reheating):
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165°Ffor 15 seconds
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Describe the two desirable qualities in a cooking utensil |
inert good heat conductors |
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identify cooking utensil materials that conduct heat well and those that are not goodconductors
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Good conductors are copper and Aluminum Cast iron and Stainless are less conductive |
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conventional oven |
rely on convection through heating element that heats air |
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Convection Oven |
forces air with fans, an advantage is cooks thing more evenly in less time however a disadvantage is that it can dry out foods and deform foods |
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Describe differences in the outcome of a product cooked on either a shiny, light surface or adark dull surface as the result of radiant heat
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shiny metal reflects heat darker, duller absorb heat |
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Air for Heat transfer |
Dry heat cooking methods: Roasting - cooking meat by dry heat in oven baking- coking by dry heat in oven broiling- cooking by direct exposure to radiant heat grilling- heat is radiated from below |
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Water for heat transfer |
Moist heat cooking methods: boiling- cooking in liquid at bp of water simmering- cooking in liquid just below bp of water poaching- coking in liquid: temp just below a simmer stewing: slow cooking in a small amount of liquid over a long time braising: similar to stewing: covered pan, larger pieces |
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Fat for heat transfer |
Dry heat methods: saute - food coked quickly in small amount of fat or oil over high heat; constant stirring pan-fry - cooking in small amount of fat, moderate temp, food turn infrequently deep fat fry: food immersed in hot fat/oil |