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47 Cards in this Set
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Fruits
What is respiration? |
process whereby fruit is still alive after harvest,,, the fruit convert (carbs) sugars and oxygen into carbon dioxide, water, and heat (energy) oxidative breakdown of organic biomolecules |
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2. How does it affect the ripening process?
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as respiration continues, compounds that affect plant flavor, sweetness, weight, turgor (water content), and nutritional value are lost |
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3. what happens during the ripening process? understand the generation of ethylene gas ethylene (is ripening hormone) |
formation of polyphenolic compounds - so chlorophyll pigment degrades by chlorophyllase enzyme Anthocyanin compounds formed and leads to color development in fruits - starch breaks down to simple sugars - organic acids produce flavor and sweetness development.. -conversion of protopectin --> to pectin when fruits gets ripe if you want to make jam or jelly you pick fruits at this stage if you allow fruit to overripe pectin converts to pectinic acid & this wont help in gel formation |
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4. What is enzymatic browning? what is the enzyme, substrate required for the browning reaction to proceed?
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is a chemical process which occurs in fruits and vegetables by the enzyme polyphenol oxidase, which results in brown pigments also need exposure to OXYGEN ex) the browning that occurs when an apple is cut. |
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5. Application of pectin - low and high methoxyl pectin - how do they take part in gel formation
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low - high - gel formation - pectin is Galacturonic acid, it will ionize so = negative charge more negative charge it will repel and wont get good gel network so you have to add acid when u don't have excess (LOW) methyl grp,, to neutralize the negative charge to help in gel formation
--- if you have high/excess methyl group don't have to add acids you may add calcium ion instead..
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6. how pectin affect the juice extraction process |
if pectin if liberated in juice = cloudy appearance light cannot pass thru... do not want pectin So you treat juice with pectinase enzyme to breakdown pectin molecule so light can pass thru and it looks clear,, JUICE EXTRACTION PROCESS- we use ENZYMES, cellulase, hemicellulase in order to break down cell wall and cell membrane and this increases the yield of juice. |
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7. some examples of climacteric vs non climacteric fruits, what is the difference between both types? |
climacteric- continue to ripened after harvest, ex) bananas it will spoil faster b/c excess generation of ethylene gas -- affects texture NON CLIMACTERIC- berries, rate of ripening is much slower,, |
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8. how do we measure pungency unit in hot peppers - must understand the presence of capsaicin, unit used is scoville test, which is also called Shu |
Capsaicin is the pungency unit in hot peppers unit used is called SCOVILLE TEST AKA SHU Ex) low heat chillies 200-2500 shu (no heat in this pepper) high heat chillies : up to 70000 shu shu units is related to the amt of heatness / pungency that's coming from peppers |
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9. pungency component in mustards - isothiocyanates |
ISOTHIOCYANATES - responsible for the pungency (strong smell or taste) in mustard |
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10. must have a knowledge of nutrient content of fruits vs vegetables, milk, cereal grains. |
MILK & Cereal GRAINS (Protein) 1. milk have proteins high biological value.. b/c have all essential amino acids 2. cereal grains have protein but its of low biological value don't have all essential amino acids Fruits vs,, vegs (Carbs) VEGS- legumes have protein but its low, except soybeans legume have high biological value protein.. fruits - sugar, carbs |
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11. exception fruits - coconut and chocolate, high in saturated fats |
FRUITS - some have fats ex) coconut chocolates,, high in saturated fats |
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12. dates high in carbohydrates |
DATES fruits - highest in carbs, |
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Vegetables 1. Main difference between plant and animal cells |
1.Plant Cells- have cell wall, have plastids, chloroplasts, chromoplasts, leucoplasts , have vacuoles 2. Animal Cells- do not have cell wall or plastids have, do not have vacules |
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2. lignin concentration increases with age - as a result stems, inner cores of vegetables such as carrots become tougher to consume |
lignin is not carb its a polyphenolic compound & it inc as plant grows older - if extract veg from old plant it will be tough b/c of lignin concen lignin is formed b/c it is good for plant, as plant grows older it becomes susceptible to pest and insects damage b/c its weaker, so lignin is a self defense (SECONDARY METABOLITE) Lignin is toxic to pests not good for us b/c its tough |
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3. lignin is a not a fiber |
not fiber its lignin concentration |
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4. importance of turgor pressure (CELL WALL) |
need good amt of water to maintain structure of plant fresh lettuce vs old lettuce. old will lose moisture & leaves will fall LOSS OF TURGOR PRESSURE |
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5. sensitivity of pigments to heat such as carotenoids (ex. carrots) are not heat stable, which is also a precursor of vitamin A, you should know the slide where we discussed the factors affecting the stability of the pigments such as light, heat, acid, alkali - must read the pigment lab which we did in class. |
slide with pigments and stability towards heat ,reaction towards acids |
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6. all chemical changes taking place in pigments, should be able to identify the name of the compound formed after the changes upon reaction with acid, alkali, metal. |
pigments- carotenoids precursor of vitamin A should not cook b/c @ high temp at long period time b/c not heat stable will disintegrate so you will lose vit A pH - exceeds 7 chlorophyll becomes a compound called CHLOROPHYLLIN ex) broccoli - green turn more bright green when baking soda added to it... |
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7. must understand the importance of soy protein - high biological value - all different products formed from soy protein |
tofu, soybean foods - miso, natto, sufu, tempeh, tamari |
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8. must know the techniques of cooking legumes, how is it different from cooking vegetables |
legumes is harder to cook compared to veg overnight soak, quick soak, hot-soak methods |
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9. legumes - |
must know that it is a source of incomplete protein needs to be paired with cereal grain ex) rice & beans/peas corn and wheat (ex. mexicans pair taco, tortilla and corn) |
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10. exceptions in the vegetables - flowers treated as vegetables, fruits treated as vegetables. |
tomatoes fruit treated as veg broccoli, cauliflower are flower but we treat as vegs |
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Cheese & Milk 1. Definition |
cheese - is made from the curd or solid portion of milk.. it is a concentrated source of protein ---> How much milk is needed? 1:10 parts of milk = 1 parts of cheese |
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2. different forms of casein - what role they play in presence of enzyme - rennin and in presence of acid - must read the lab on milk and cheese, focus on the data, how is the protein getting precipitated. |
casein types= 1. alpha 2. beta 3. kappa - interacts w/ rennin& casein precipitates enzyme role on casein - room tempt worked, |
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3. why processed cheese spread has a longer shelf life compared to natural cheese - must understand the implication of heat treatment |
b/c processed cheese spread have heat - the heat kills all microorganisms acts as a pasteurization process |
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4. acid coagulation - must note the difference when to add acid - better exhibited by tomato soup preparation in the lab, should read the data, and understand the results |
1. add milk to tomato juice - complete acidic medium, as soon as add it milk curdle 2. tomato juice gradually added to milk - curdling process is prevented b/c added acid drop by drop, its a much more diluted environment |
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5. yield of cheese from milk - understand the economic considerations. |
10 lb milk = 1 lb cheese |
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6. mold cheese vs bacterial cheese, green veins inside the cheese due to internal penetration of mold during the fermentation process. |
Mold cheese have green veins b/c of internal penetration of mold during fermentation process,, as mold is penetrating internally it produces green pigment, which is responsible for the green veins across cheese |
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7. application of maillard reaction when cooking with cheese |
cheese has protein, protein will react with sugar which leads to maillard reaction process |
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8. different texture properties of cheese - |
Cheese will be tough (hard) if ripened for a short period of time due to presence of calcium. ex. Parmesan cheese Excessive ripening cause cheese to be soft due to breakdown of proteins to shorter peptide chains so it will make texture soft flexible and less ridgid.. ex. cottage cheese,, |
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9. standards of identity for milk - all milk has to be pasteurized except yogurt as we need the beneficial microorganism to ferment the milk..
all milk has to be homogenized - mandatory in USA by USDA & FDA |
all milk has to be PASTEURIZED
not so much flavorful as compared to Europe they don't have to pasteurize. |
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10. differences between margarine (plant based) vs butter (animal based) |
Margarine (PLANT) - unsaturated fatty acids that's extracted from plants Butter (ANIMAL) - saturated fats |
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11. milk foam experiment - must read the lab, factors affecting the stability of milk foam such as low temperature, presence of gelatin, and high fat content. You should also know how will the stability be affected with addition of sugar, salt. |
gelatin helps in foam development needs high fat content Foaming process - we incorporate air molecules .. fat & air is hydrophobic so they will have stronger bond formation and in turn stabilize your foam formation Sugar & Salt at the beginning of foaming process takes longer to form foam (it stabilizes foam) sooo it is recommended to add them at the end of foaming process so that you can get stable foam and generate a good foam. |
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12. must have an understanding of emulsion - examples of water in oil vs oil in water emulsion |
oil in water is dense medium ex.. butter water in oil is lighter medium ex.. whip cream |
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13. why do we fortify milk, which vitamin is added as a result of fortification? |
Milk is fortified with Vitamin D milk has calcium soo it is fortified b/c Vit D helps with absorption in our body |
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Cereal Grains & Baking Parts of a cereal grain - husk, bran, endosperm, germ know each fractions-- |
Husk : rough outer covering Bran : 14.5% Endosperm : 83% largest portion Germ : 2.5% embryo |
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2. development of gluten - factors affecting the structure of gluten, sugar will compete for water along with gluten |
gluten develops w/ addition of water.. - factors- 1. water (hydration) - GLIADIN & GLUTENIN are gluten proteins,, & water helps to draw them out from crushed endosperm.. 2.kneading- sugar compete for water which is needed for gluten network and starch gelatinization |
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3. over-mixing will lead to breakdown of gluten complex as the bonds will be broken down |
do not want over mixing b/c it breaks down bond -- breaks gluten strands causing a sticky, lumpy dough w/ little elasticity |
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4. slow bread vs quick bread - differences |
slow bread - is fermentation process, time consuming b/c it takes long time to generate carbon dioxide gas quick bread - you use baking soda/ powder so carbon dioxide gas is generated faster |
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5. must know everything about yeast bread fermentation process |
Proofing: fermentation causes 1st rising punch down = 2nd rising - needs half of first time |
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6. must have an understanding of baking soda and baking powder - baking powder will not need acid for generation of carbon dioxide gas |
1. Baking soda - only when using acid ingredients such as lemon, buttermilk 2. Baking powder - already have acids... |
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7. dry heat to baked foods, starch breaks down to dextrin - imparts to sweetness |
toast bread vs. raw bread
-- When toasting u apply dry heat and starch molecule breaks down to dextrin (simple molecules causing sweetness) AKA DEXTRINIZTION Process |
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8. functionality of different ingredients in baking such as salt, sugar, water, leavening agents, proteins |
1. salt - produces a firmer dough, improves vol, texture, eveness of crumb & shelf life 2. sugar - raises tempt which gelatinazation is & coagulation can occur giving gluten more time to stretch so = more volume 3. Water - GLUTEN 4. Leavening agents-- yeasts , baking soda-- help to raise adds volume.. 5. Proteins - gluten.. structure |
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9. difference between batter and dough. |
water differences, water to flour ratio,
and examples.. DOUGH - less water than batters.. 1. Soft-- biscuits, rolls 2. Stiff/ firm- pasta. pastry, pie dough BATTER - more water than dough 1. Pour - pancakes, waffles 2. Drop - cookies, muffins |
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10. what is enrichment process for cereal grains |
slide on nutritional content added back to cereal grains |
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11. why do cereal grains expand upon cooking - primarily due to starch gelatinization |
expand due to starch gelatinization |
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12. must know the properties of pasta, and difference from noodle. |
Noodle have eggs,,,, (an additional component)
Pasta is made from semolina durum wheat it is high in protein content so when cooked the structure stays intact... |
