Nutr 211 Exam 1

Front 1

Describe different ways color can affect sensory perceptions of food

Back 1

freshness

ripeness

degree of doneness

strength of dilution

red might make us think cherry when its really coconut

Front 2

Describe what compounds are responsible for aroma

Back 2

volatile compound which are gaseous substances of low molecular weight that

Front 3

The mechanism by which aromas are detected

Back 3

volatile compounds stimulate the olfactory center of the nervous system

Front 4

describe the relationship between temperature and aroma

Back 4

temperature affects perception of aromas

hotter foods have stronger aromas because light molecules are easier to become volatile

Front 5

anorexia

Back 5

loss of appetite

fried foods, foods high in fat and sulfur containing vegetables may negatively effect

Front 6

Anosmia

Back 6

inability to smell

Front 7

papillae

Back 7

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.

Front 8

taste buds

Back 8

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.

Front 9

taste

Back 9

the recognition of volatile and nonvolatile compound by taste buds on the tongue, palate and pharynx

Front 10

describe the role of water/liquid in taste perceptions

Back 10

taste requires compound to be dissolved in liquid medium

Front 11

Name the five gustatory taste sensations

Back 11

Sweet

Sour

Salty

Bitter

Savory or Umami

Front 12

Sweet

Back 12

sugars,glycols,alcohols,aldehydes

Front 13

Sour

Back 13

acids in food,H+ ions

Front 14

Salty

Back 14

Na+ ions

Front 15

Bitter

Back 15

caffeine, theobromine, phenolic compounds, alkaloids

Front 16

Savory (umami)

Back 16

amino acids

Front 17

Explain how genetic differences in the taste for “bitter” may impact food and nutrient intake

Back 17

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.

Front 18

Threshold level

Back 18

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

Front 19

Explain the relationship between temperature and taste; define the temperature at whichmost primary tastes are the most intense; describe exceptions to this relationship

Back 19

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

Front 20

Name factors that affect the mouth feel of a food

Back 20

consistency

geometric properties

astringency

temperature

chemesthesis

Front 21

chemesthesis

Back 21

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)

Front 22

Name the three sensory characteristics of food that contribute to “flavor”

Back 22

aromas

taste

mouthfeel

Front 23

Describe how the consistency of a food and its fat content impact the perception of flavor

Back 23

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

Front 24

Name the primary amino acid derivatives that trigger taste receptors for umami

Back 24

glutamate

Front 25

Differentiate between the sensory perception of umami when in its free amino acid formversus when bound to proteins

Back 25

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

Front 26

Name foods that are rich in free glutamic acid

Back 26

Parmesan, soy sauce, fish sauce,

Front 27

List culinary descriptors of umami

Back 27

savory, mouth fullness, depth of flavor, andmeatiness

Front 28

Describe the concept of flavor balance and its purpose in food preparation

Back 28

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

Front 29

Describe how sub-threshold concentrations of each of the primary tastes influence otherprimary tastes

Back 29

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

Front 30

Describe the four general concepts of flavor building

Back 30

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

Front 31

seasoning

Back 31

enhancing the natural flavor of a food without significantly changing its flavor

Front 32

flavoring

Back 32

adding a new flavor to a food, thus changing or modifying the original flavor

Front 33

guidelines for using herbs and spices

Back 33

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

Front 34

objective methods of sensory evaluation of foods

Back 34

use lab instruments to measure sensory characteristics

Front 35

subjective methods of sensory evaluation of foods

Back 35

use people's response to foods based on sensory experience

Front 36

analytical tests

Back 36

a subjective food evaluation, where a subject evaluates difference between products

ex) discrimination testing (triangle test)

trained panelists

Front 37

affective test

Back 37

subjective food evaluation where a subject evaluates individual preference

ex) hedonic scales

consumer panels

Front 38

discrimination test

Back 38

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

Front 39

descriptive analysis

Back 39

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?

Front 40

paired comparison

Back 40

two samples are presented and the taster is asked to select the one that has more of a particular characteristic

discriminaitive analyitical test

Front 41

triangle test

Back 41

three samples are presented simultaneously , two are the same and one is different. Panelists are asked to identify the odd sample.

discriminative analytical test

Front 42

duo-trio

Back 42

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

Front 43

ranking tests

Back 43

in order of intensity or preference

Front 44

Describe the best practices for conducting subjective sensory evaluation panel

Back 44

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

Front 45

viscometer

Back 45

measures viscosity

Front 46

colorimetry

Back 46

measures the absorbance of particular wavelengths of light by a specific solution.

Front 47

Warner-Bratzler shear press

Back 47

measure meat and baked products to determine tenderness

Front 48

refractometry

Back 48

measures concentration of organic compound by passing light through solution

Front 49

chromatrography

Back 49

can identify flavor components, fatty acid profiles

Front 50

Fehling test

Back 50

measures the presence of sugars responsible for browning reactions

Front 51

• Define the freezing point of water

Back 51

32 F (0 C)

Front 52

Describe the physical changes that occur to water when it freezes and how these changescan impact food quality

Back 52

it expands, it can change textures, because water punches holes in cellular membrane, and it loses internal pressure

Front 53

Identify substances that can change the freezing point of water

Back 53

solutes in water can decrease the freezing point of solutions (salt and sugar)

Front 54

Define sublimation; describe its impact on food quality

Back 54

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

Front 55

Define the boiling point of water at normal pressure and sea level

Back 55

212 F (100 C)

Front 56

Explain the relationship between atmospheric pressure, elevation and the boiling point ofwater

Back 56

as atmospheric pressure decreases the boiling point of water also decreases

fr every 500 feet in elevation the boiling point decreases by 1 F

Front 57

free water

Back 57

can be easily separated from foods

retains properties of pure water

can act as a solvent, promotes bacterial growth, participates in reactions

Front 58

bound water

Back 58

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

Front 59

Define water activity; explain the relationship of a food’s water activity and the potential formicrobial growth

Back 59

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

Front 60

Identify actions that can reduce water activity in foods

Back 60

dehydrating

adding solutes to bind water (sugar and salt)

freezing

Front 61

Hard water

Back 61

greater concentrations of calcium and magnesium

Front 62

soft water

Back 62

higher sodium concentration

Front 63

temporary hard water

Back 63

Ca2+, Mg2+, Fe2+ bicarbonates, minerals precipitate when boiled, resulting in soft water

Front 64

Permanent hard water

Back 64

Ca2+, Mg2+, Fe2+ sulfates, minerals don't precipitate when boiled, required chemical softeners or ion-exchanges systems to remove minerals

Front 65

Define infusion as it relates to the preparation of beverages like coffee and tea

Back 65

infusion extracts flavor compound using hot water

coffee may be infused by steeping, filtering or dripping or pressure

tea is infused by steeping

Front 66

conduction

Back 66

direct transfer of heat from one substance to another through direct contact

ex) gas flame heats saute pan, saute pan heats contents of pan

Front 67

convection

Back 67

transferring heat through moving air r liquid currents around food

Front 68

radiant

Back 68

Heat transfer by waves of energy that vibrate at high frequency and travel through space

Front 69

Define foodborne illness

Back 69

Disease or illness transmitted t human beings via food or water

Front 70

Describe factors that influence the incidence and severity of a foodborne illness

Back 70

agent

amount consumed

susceptibility of host

if you don't clean, separate, cook, chill

Front 71

foodborne infection

Back 71

the number of bacteria make you sick

ex) salmonella, listeria monocytogenes, shigella

Front 72

foodborne intoxication

Back 72

the bacteria releases a toxin on food, the toxin makes you sick

ex) –Staphylococcus aureus ,Clostridium perfringens ,Clostridium botulinum

Front 73

Describe ideal conditions that promote bacterial growth/reproduction

Back 73

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

Front 74

Name common sources of cross-contamination

Back 74

dirty wash cloths/towels/sponges

contaminated cutting boards/serving plates

dirty hands

poor storage techniques

dirty aprons/clothes

Front 75

list ways to prevent cross-contamination

Back 75

To avoid, wash & sanitizeeveryutensil, piece of equipment & cutting board aftereachtask

•Washhands with soap after eachtask

Front 76

clean

Back 76

absence of visible soil

Front 77

sanitized

Back 77

absence of harmful levels of disease causing micro organisms and other contaminants

Front 78

Thawing food

Back 78

•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

Front 79

Refrigerated food storage

Back 79

•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

Front 80

Frozen food storage

Back 80

•Same storage&sanitationrequirements of refrigeration•

•Temperature:<0°F

••Storefoods in originalpackagingormoisture proofmaterial

Front 81

Personal Hygiene

Back 81

•Basic grooming•

•Shoes

•No gum oreating•

Jewelry

•Clean clothing / Haircovering

•Handwashing

Front 82

ProperHandling of ReadyTo Eat (RTE) Foods

Back 82

•Handwashing&use ofhandsanitizer– Mustbedocumented

•Handwashing anduse foodhandlergloves

••Sanitizedservingutensil•

•Barrierbetween handsand food(waxpaper)

Front 83

cooling food

Back 83

•Leftoversshouldbe cooledquickly; shouldbe refrigerated within2hours–

Placefoodin shallowpans (<3inchesdeep)–Separatefoodintosmallerportions–Stirring the foodin a containerplacedin an ice water bath

Front 84

Food Holding & Cooling

Back 84

•Hotfoods–holdhot foods at >140°F(USDA)–

•Coldfoods–holdcold foods at <40°F (USDA)

Front 85

Rethermalization (reheating):

Back 85

165°Ffor 15 seconds

Front 86

Describe the two desirable qualities in a cooking utensil

Back 86

inert

good heat conductors

Front 87

identify cooking utensil materials that conduct heat well and those that are not goodconductors

Back 87

Good conductors are copper and Aluminum

Cast iron and Stainless are less conductive

Front 88

conventional oven

Back 88

rely on convection through heating element that heats air

Front 89

Convection Oven

Back 89

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

Front 90

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

Back 90

shiny metal reflects heat

darker, duller absorb heat

Front 91

Air for Heat transfer

Back 91

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

Front 92

Water for heat transfer

Back 92

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

Front 93

Fat for heat transfer

Back 93

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