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73 Cards in this Set
- Front
- Back
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What are the sensory characteristics of food?
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Appearance
Odor (flavor) Taste (flavor) Touch Hearing Thermoception (heat and cold) |
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What is taste and what affects it?
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Taste: flavor. Characteristic taste is expected. Combined sense of Taste, odor and mouth feel. Aroma provides 75% impression of flavor. Tartness decrease or sweetness increase--salt hides bitterness. Genetic variation and temperature affect taste.
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Odor classifications
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Four groups: Fragrant - sweet, acid - sour, burnt, caprylic
Six groups: more descriptive. Spicy, flowery, fruity, resinous, burnt, foul |
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Terms for texture and consistency
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Texture: Touch, tactile, mouth-feel, pressure, movement, temperature.
Consistency: firmness, softness, thickness, thin, watery, greasiness, dryness, smooth, rough, lumpy, slimy, slippery, dry, juicy, brittle, crisp |
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Terms for "hearing" food quality
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Sizzling
Crunching Popping Bubbling Swirling Squeaking Dripping Crackling Exploding |
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Three subjective assessment scales or methods
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Paired comparisons: test for preference, similarity, or difference
Ranking Hedonic Scale Tests - scored on 5-9 scale according to the degree of liking of a products sensory and overall appeal |
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Common methods of objective food evaluation
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Objective tests - using laboratory instruments
Quantification tests - physical standards, chemical differences in foods, nutritional differences Food industry: consumer acceptance - sales Cost of comparable ingredients Physical Tests: Volume - measure liquids/height Density: concentration of matter measured by amount mass/volume Viscosity: resistance of a fluid to flowing freely, caused by the friction of molecules against a surface Strength: Pressure required to tear, cut or break surface... sheer force (tenderness) |
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Temperature zone - highest risk of food borne illness
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Danger zone: 41 - 135 F
Most rapid growth: 70-125 F |
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Who controls intrastate food inspection?
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State and local
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Who controls food labeling law
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FDA, USDA
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Who keeps track of food borne illness?
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CDC
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who assures local restaurants are safe?
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State and local
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Who assures beer meets the standards?
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Bureau of Tobacco, Alcohol, Firearms
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What can be measured in a dry measuring cup?
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dry goods: sugars, spices, flour, thick liquids.
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What can be measured in a wet measuring cup?
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Liquids: oils
** oils, honey, milk do not form meniscus. |
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English -> Metric conversions
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1 oz = 28.4 g or ml
1 cup - 227.2 g or ml 1 pound = 16 oz or 454 g or ml |
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How to correctly measure flour?
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Sift if recipe directs
Stir flour in container Dip and sweet method, level with a flat edge Do not shake or pack |
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Hard conversion vs. soft
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Hard:
1 oz = 30 g 1 cup 240 g 1 pound = 480 g Soft: 1 oz = 28.4 g or ml 1 cup - 227.2 g or ml 1 pound = 16 oz or 454 g or ml |
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Volume of 1 large egg?
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1/4 cup
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what is a batonnet cut?
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1/4" x 1/4" x 2 1/2-3"
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What is a julienne cut?
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1/8" x 1/8" x 2 1/2"
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What is the size of a small dice?
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1/4" x 1/4" x 1/4"
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Sharp or dull knife = cut?
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dull
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Temperatures for boiling and freezing for both F and C
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F: 212 - 32
C: 100 - 0 |
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Moist vs Dry heat methods.
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Moist :heat is transferred by water or steam. Scalding / poaching / simmering / stewing / braising / boilign / parboiling / blanching / steaming
Dry: heat transferred by convection or conduction. bake / roast / broil / grill / barbeque / fry |
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Average baking temperature
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350 F
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How to calibrate a thermometer?
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Put it in freezing water, and boiling water and adjust
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ID the four methods of recipe writing
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Standard: amount ingredients, directions follow all ingredients
Action: direction ingredient Descriptive: ingredient and direction grouped in columns Narrative: written in prose. |
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Nutrition facts panel
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?
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Food labeling requirements
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Common name, Manufacturer's address, calories per serving, amount of servings per container, weight
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Olfactory
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sense of smell
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anasomia
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no sense of smell
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chemethesis
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chemical taste sensations that arise when chemical compounds activate receptor mechanisms for other senses, usually those involved in pain, touch, and thermal perception in the eye, nose, mouth or throat
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hedonic
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scale test scored on a 5-9 point scale according to degree of liking of a product's sensory and overall appeal
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triangle test
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3 samples, decide which 2 are the same
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duo-trio test
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1 control sample, decide which of the other 2 samples is like the first one
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paired comparison
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tasters are asekd to state which of 2 samples they prefer
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volume
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measure by height or weight
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density
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measure by mass/volume
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viscosity
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resistence of a fluid to flowing freely, caused by friction of molecules against a surface
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strength ( sheer force)
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pressure required to tear, cut, or break surface
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delaney clause
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no additive that is seen to induce cancer in animals can be used in food
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GRAS
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generally recognized as safe through experience or scientific proceeding
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Mise en place
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measure everything prior to cooking
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Meniscus
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where liquid meets side of glass measuring cup; the bottom of it is where it should hit the line
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Tang of a knife
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extends into the handle, surface to where handle attaches to blade
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conduction
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direct transfer of heat through boiling, frying, sautee, braiseing
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convection
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heat transfer through air: baking
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induction
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1. coil produces a high freq electromagnetic field
2. field penetraits the metal of Fe cooking vessel and sets up a circulating electric current, generating heat. 3. Heat generated is transferred to vessel's contents 4. When metal pan is removed from the element, heat generation stops 5. Induction cookers require cooking vessels to be Fe. |
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Radiation
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Use waves of heat particles moving from source outward (broil/grill)
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Scald
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150 F - deactivate milk enzymes
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Poach
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160-180 F bubbles don't break the surface
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Simmer
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180-200F bubbles just beak the surface
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Braise
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less water than stewing; flavors blend and intensify
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Stew
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simmering liquids in moderate amonut of liquid
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Browning
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no fat - lipids, carbohydrates, or proteins in food interact with water
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Scald
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150 F - deactivate milk enzymes
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Pan fry
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use 1/3-1/2 of oil the height of the food, usually breaded
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Poach
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160-180 F bubbles don't break the surface
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deep fry
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food submerged, this is dry cooking
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Simmer
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180-200F bubbles just beak the surface
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Papillote
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steaming in parchment paper
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Braise
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less water than stewing; flavors blend and intensify
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bind
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to make ingredients adhere to each other using eggs usually
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Stew
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simmering liquids in moderate amonut of liquid
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Browning
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no fat - lipids, carbohydrates, or proteins in food interact with water
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Pan fry
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use 1/3-1/2 of oil the height of the food, usually breaded
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deep fry
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food submerged, this is dry cooking
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Papillote
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steaming in parchment paper
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bind
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to make ingredients adhere to each other using eggs usually
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Whip
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vicorous mixing to incorporate air into product
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Cream
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beat fat and sugar until light and airy (leavens)
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Fold
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Gently incorporate an ingredient into another (retain air held in cells of food product)
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