Nutr 240

Front 1

Food Economics

(HIgh. Low. Insecure.)

Back 1

Low income = 48% income on food

High income = 8% income on food

Insecure = Not Enough $ to nourish

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Irradiation

Back 2

The treatment of food by electon beams, gamma rays or xrays to reduce significantly the bacteria, virus or fungus contamination.

Front 3

Aseptic Packaging

Back 3

A process that involves sterilizing the product and the package separately, filling the package without recontaminating the product. and sealing.

Front 4

Biotechnology

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Genetic engineering used to increase crop yields and disease resistant varieties and to produce faster maturing, drought resistance.

(Think GMOs)

Front 5

Technology in the Home

Back 5

Refrigerators. Microwaves. Freezers. Crockpots.

Front 6

Sensory Characteristics of Food

Back 6

Appearance. Taste. Odor. Flavor. Texture. Sound.

Front 7

Five Primary Tastes

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Sweet (hydroxyl).

Sour (hydrogen).

Bitter (back of tongue).

Salty (ions of salt).

Umami or Savory (amino acid based)

Front 8

Smell vs. Taste

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Smell is 10,000x more sensitive than taste

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Culture

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Group of customs or characteristics

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Papillae

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small nipple-like projections on the tongue surface

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Process of Tasting Food

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Taste buds found in papillae. Taste sensations happen when solution is in contact with taste receptors which are in the taste pore, leading to the taste bud.

Front 12

olfactory center is found:

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in the nasal cavity

Front 13

Tactile receptors are found:

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In the mouth

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Natural Flavors

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Flavors that occur naturally or are generated by heating, processing or fermentation.

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Hedonic Scale

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The "smiley to sad face" scale. Can go from "like extremely well" to "dislike extremely"

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palatabilty

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Has appetite appeal. Pleasing to the taste.

Front 17

Pasteurization

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A mild cooking process with carefully controlled times and temperatures that is used to destroy pathogenic microorganisms in many dairy products

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blanching

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immersing briefly in boiling water (can actually enhance the color of fresh greens)

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sensible heat

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Measurable heat (felt by the senses)

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Water boils at (F and C)

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Fahrenheit: 212 degrees and Celsius: 100

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Water freezes at (F and C)

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Freezes at 32 degrees and Celsius: 0

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What creates boiling?

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When the vapor pressure increases to a point just greater than the atmospheric pressure, boiling occurs.

Front 23

Effect of Altitude on Boiling

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Water will boil at a lower temperature at higher altitudes because the atmospheric pressure is lower and will therefore take a longer time to cook things.

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latent heat of fusion

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The heat that is absorbed during a change from a solid to a liquid state (each gram of ice that changes to water requires 80 calories)

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latent heat of solidification

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energy is released during the change of a liquid to a solid. (80 calories required again)

Front 26

latent heat of vaporization

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the energy that gets absorbed when liquid water changes to a gas in the form of water vapor or steam. (each gram is 540 calories)

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latent heat of condensation

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the energy that is released with the condensation of steam to liquid water

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Steam burns are burn of this temperature

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540 degrees fahrenheit

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Conduction

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The transmission of heat through direct contact from one molecule or particle to the next one.

(pancake on a skillet)

Front 30

it is common to fry foods at this temperature

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375 F or 190 C

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Best conductors of heat for cookery

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copper, aluminum and iron

Front 32

Convection

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The transfer of heat through air or liquid currents caused by the movement of different temperature areas of the gas or liquid.

(think of macaroni boiling in a pot)

Front 33

When using convection oven and when using glass cookware, reduce temp by:

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25 degrees Fahrenheit

Front 34

Radiation

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Energy transfer that occurs when radiant waves go directly from their source to the material they touch without any assistance in the transfer of energy from air molecules in between.

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What surfaces absorb radiant energy well and what reflect it?

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dull, dark, rough surfaces absorb

bright, shiny, smooth surfaces reflect (slow cooking and browning-good for cake)

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when is infrared radiation used?

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to keep food warm on a serving line or to dry fruits and veggies

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Induction

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Uses a high frequency induction coil to produce friction and generate heat. Will ONLY heat ferrous metal cookware

Front 38

dry-heat cookery examples

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roasting, baking, broiling and cooking on a grill

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moist-heat cookery examples

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simmering, boiling, stewing, braising and poaching and frying

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Saute' vs. Panfrying

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Saute'= cook quickly in a SMALL amount of fat at a high temp.

Panfryin=cooking in fat that comes about 1/3 to 1/2 the way up the food (more fat)

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vapor pressure

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the pressure caused by gaseous molecules hovering over the surface of liquid water

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specific heat of water

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one calorie is required to increase the temperature of one gram of water

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Media used for transferring heat to food

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air, water, steam, fat

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chemicals found in largest amounts in food

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water. carbohydrates. fats. protein

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emulsion

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the dispersion of one substance within another with which it does not usually mix

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free water

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water that retains properties of pure water (can act as a solvent and can be frozen). intracellular water retains these properties and is therefore considered to be free water

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bound water

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has reduced mobility and does not have the properties of free water.

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water activity =

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vapor pressure of water in food sample over vapor pressure of water in pure water

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radiation

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a method of heat transfer that uses a magnetic current to cause friction

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if tap water contains calcium and magnesium ions it will be alkaline

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true

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Carbohydrates comprised of

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Carbon, Hydrogen and Oxygen

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Two monosaccharides that comprise lactose

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glucose and galactose

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monosaccharides

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glucose. fructose. galactose.

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disaccharides

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sucrose. lactose. maltose.

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Oligosaccharides

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Raffinose. and Stachyose.

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Saturated Fatty Acids

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Have no double bonds between the carbon atoms

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Two fractions of starch are:

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amylose (one long chain or linear type of molecule)

amylopectin (highly branched, bushy type of molecule)

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amylose

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contributes to the gelling characteristics to cooking and cooling starched materials

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amylopectin

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contributes to the thickening properties to cooked starch mixtures.

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polyunsaturated fats

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fats with more than one double bond

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linoleic acid

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body is unable to make this! SO it is considered an essential fatty acid for humans.

get it from seed oils: corn, cottonseed, soybeans

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phospholipid

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acts as a binding agent between water and fat and therefore functions as an emulsifying agent

Front 63

Plant sterols

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Are often called phytosterols and are researched to aid in lowering the risk of heart disease and blood cholesterol. BUT they are not easily absorbed by the digestive system.

Front 64

Important roles of fat in food preparation

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tenderizing. moistening. contribute to leavening

Front 65

Enzymes

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Protein molecules that catalyze many reactions that affect the characteristics of prepared foods.