Nutr 211 Exam 2

Front 1

Compare/contrast weighing and measuring food ingredients; describe advantages and disadvantages of each

Back 1

weight is the mass or heaviness of an object (lbs, gm, kg, oz), while volume is the space occupied by a substance (C,L,qt,tsp,tbsp)

Weighing is more accurate and is more practical and speedier can improve conistency of recipes however weighing is only good as the scale being used it depends on the scales accuracy and dependability

Front 2

Describe proper utensils used for measuring dry and wet ingredients;

Back 2

Dry:

– Fractioned, flat topped measuring cups and measuring spoons

– For quantities <¼ cup, use measuring spoons

Wet:

– Graduated measuringcup with headspace

– Transparentwith a lip

– Place on flat surface; read ateye level

Front 3

explain the proper measuring techniques for flour, granulated sugar, brown sugar, liquids, eggs, liquid oils, solid fats

Back 3

flour:

– Has tendency to pack

– Lightly stir or sift flour, spoon into measuringcup, level with straight edge

– Do not sift into cup –Results in less mass than intended byrecipe

Granulated sugar: pour or spooninto measuring cup, then level with straight edge

Brown sugar: pack into measuring cup, then levelwith straight edge

powdered sugar: sift to remove lumps, spoon intomeasuring cup, then level withstraight edge

Front 4

explain the proper measuring techniques for liquids, eggs, liquid oils, solid fats

Back 4

Liquids:

– Use transparent measuring cup with a lip

• Should have head space

– Place on flat surface; read at eye level

• Take measurement at the lowest point of the meniscus

• Use smallest measuring utensil that will hold desired volume 8

eggs:

– Most recipes based on “large” eggs

• If recipe doesn’t specify use a large egg – Use liquid measuring techniqueif recipe callsformeasured eggs

– If need ½ an egg, beattheegg, measure volumeand use half

solid fats:

• Butter:

– Use markingson wrapper

– 1 stick of butter = 8 tbsp

• Plastic fats (shortening, margarine): room temperature, press intomeasuring cup or spoon to press out air holes, level with straight edge

– Whipped butter or margarineis not a substitute for stickbutteror margarine

Avoid using plastic measuring cups

Powdered food materials (baking powder, dried milk solids, groups spice, salt)

– Stir to breakup lumps

– Dip out heaping amount

– Use a straight edge tolevel

Front 5

Identify the primary purposes of the following types of knives: French knife, boning, paring, carving, serrated

Back 5

French Knife: • General chopping, slicing, and dicing

Boning: • Sharp often flexible blade used to remove bonesfrom meat, poultry and fish

Paring: Trimming and pairing fruits and vegetables

Carving: • Carving and slicing whole cuts of meat

Serrated: Serrated knives, with their scalloped, toothlike edge, are ideal for cutting through foods with a hard exterior and softer interior, such as a loaf of crusty bread.

Front 6

Describe the basic knife cuts illustrated in the basic knife skills video from Chow!

Back 6

Chopping: used when shape isn't going to matter, just get food into uniform bite size pieces, used when cooking something and then discarding the vegetables for example a stock or soup

Matchstick cuts: used for garnishes and things with a quick cook time; jullienne = 2*1/8*1/8, batonnet = 2*1/4*1/4

Dice: most common cut: Brunoise: 1/8*1/8, Small Dice= 1/4*1/4, Medium Dice= 1/2*1/2, Large Dice= 3/4*3/4

Bias and roll cuts: used for stirfrys cut at angles so cooking time decreases, for oblong vegetables like carrots, thinner pieces have shallower angle and thicker pieces have wider angle, roll cut is rolled after every cut

chiffonade: used with lettuce and herbs for garnishes, stack, roll and cut

Mince: uniform size but shape doesn't matter used with herbs, onions, garlic , shallots, chopping but much smaller

Front 7

Name good food sources of vitamins and minerals - water soluble

Back 7

Thiamin: Pork, whole grains, nuts, soy milk, legumes

Riboflavin:Beef liver, milk, yogurt, almonds, eggs, shellfish

Niacin:Beef liver, poultry, pork, and fish, legumes, whole grains

Vitamin B6:Bananas, prune & tomato juices, animal proteins, legumes

Vitamin B12: Animal protein, shellfish

Folate: Spinach, legumes, asparagus, oranges

Pantothenic Acid: Beef liver, peanut butter, sunflower seeds, animal proteins

Biotin: Peanuts, almonds, egg yolks, avocado, fish

Ascorbic Acid (vitamin C):Oranges, strawberries, kiwi, red bell peppers, tomato juice,broccoli

Front 8

Name good food sources of vitamins and minerals - fat soluble

Back 8

Vitamin A: Beef liver, sweet potatoes, pumpkin, mango, carrots, leafygreen vegetables (spinach, kale, collards)

Vitamin D: Fortified milk, fatty fish (herring and salmon) and their oils,egg yolk

Vitamin E: Vegetable oils, seeds, and nuts

Vitamin K: Bacteria in GI tract produce vitamin K, green leafyvegetables (chard, spinach, collards, Brussels sprouts)

Front 9

Name good food sources of vitamins and minerals - macrominerals

Back 9

calcium: Milk, yogurt, canned fish with bones, tofu, spinach, cheeses

phosphorous: Yogurt, milk, nuts and seeds, peanut butter, chocolate,dark colas, whole grains

potassium: Bananas, potatoes, strawberries, oranges, milk

sulfur: Animal proteins (meats, fish, and poultry)

sodium: Processed foods, table salt, some vegetables

chloride: Table salt, drinking water

magnesium: Nuts and seeds, tofu, wheat germ, fish

Front 10

Name good food sources of vitamins and minerals - microminerals

Back 10

iron: Clams, beef liver, red meat, pumpkin seeds, raisins

zinc: Oysters, red meat, nuts and seeds, legumes

selenium: Brazil nuts, shellfish, whole grains

manganese: Wheat germ, nuts, leafy vegetables, whole grains

copper: Beef liver, shellfish, nuts and seeds

iodine : Iodized salt, some seafood/shellfish

molybdenum: Legumes, nuts

chromium: Broccoli, whole grains, potatoes, animal protein

fluorine: Fluoridated drinking water, tea, some seafood

Front 11

Explain the concept of phytochemicals

Back 11

nonnutritive compounds in plants that posses health protective benefits

Front 12

Define the recommendations for vegetable/fruit (V&F) consumption.

Back 12

Most health organizations recommend 5-9 servings per day

American cancer society says at least 5 servings or 2-1/2 cups

produce for better health, mypate, DASH say at least 9 servings or 4-1/2 cups

Front 13

cellulose

Back 13

indigestible glucose polymer - B 1-4 linkages primary structural component

Front 14

Pectic substances and hemicellulose

Back 14

intracellular cement

galactose, xylose, arabinose, polymers

produces firmness and elasticity

Front 15

Lignins

Back 15

chains of phenolic alcohols, not carbohydrate found in woody parts of carrots, celery, strawberry seeds

Front 16

Vegetable gums

Back 16

increased with high affinity for water maturity, doesn't soften with cooking (seeds, seaweeds, hydrocolloids, plant gums, xanthum gum, bean gum)

Front 17

Inulin

Back 17

soluble fiber: polymer of fructose molecules

common in asparagus, Jerusalem artichokes, onions, garlic and chickory roots

a prebiotic that increases calcium absorption in colon

Front 18

Explain why cellulose is indigestible for humans but amylose (starch) is not.

Back 18

cellulose indigestible glucose polymer, B 1-4 linkages are the primary structural component

In cellulose, the glucose units are joined by a beta 1,4 linkage. Humans don't have the necessary enzymes to break this linkage so cellulose enters our digestive system as fiber (roughage). In amylose, the glucose units are linked by an alpha 1,4 linkage which humans can digest.

Front 19

Define the concept of turgor; describe its role in vegetable quality

Back 19

rigidity due to being filled with water, cell wall prevents rupture

crunchiness

Front 20

Describe the effects of heat and acid on chlorophyll; differentiate between pheophytin andchlorophyllin.

Back 20

either liberation of organic acids from inside plants cells or from outside source

becomes pheophytin = olive green color

Front 21

Explain the process of blanching and explain how it is used to maintain color in greenvegetables.

Back 21

Blanching removes air that can cloud chlorophyll, this maintains the bright green color

Front 22

Explain the impact of pH on nutrient retention and texture of vegetables

Back 22

adding baking soda to cooking medium can enhance color, but negativly alters texture, alkaline ph degrades hemicellulos that glue cell walls together, baking soda enhances nutrient losses (thiamine and vitamin C)

Front 23

Explain the effects of pH on carotenoid, anthocyanin, and anthoxanthin pigments.

Back 23

cartenoids: fat soluble, insoluble in water, beta-carotene, xanthophylls, yelllow to orange-red, stable under normal cooking time and pH, some oxidation when exposed to air; lightens color

anthocyanin: a flavonoids: water soluble, it is a red pigment, when with acid pH red, Neutral pH purple, alkaline pH blue

anthxanthin: a flavonoids: water soluble, it is white with acid pH, yellow/brown with alkaline pH, and pink with excessive heat

Front 24

Summarize guidelines for vegetable selection

Back 24

season (food miles, money)

appearance (appearance defects versus edibility defects)

grading is voluntary it will be wholesale if product is graded, will be included on ordering specification sheets; if retail if graded (only a few types are) will be on label

Front 25

Vegetable storage

Back 25

goal of storing vegetable is to limit moisture loss and slow respiration (plants respire, consuming O2 and releasing Co2)

avoid storing in sealed plastic bags

if wash when get home, dry well

if freezing certain vegetables, blanch first (inactivates spoilage and browning enzymes)

Front 26

summarize guidleines for vegetable preperation

Back 26

if purchasing raw vegetables, purchase the freshest possible and in small amounts , store at appropriate temperature; refrigerate leftovers, wash all raw vegetables, but avoid long soaking

use the smallest amount of cooking liquid possible to retain nutrients , cook for shortest time for desired product

Front 27

Define solanine; describe where solanine is found and how to prevent its formation.

Back 27

solanine production in members of nightshade family , store in cool, dark and dry area to prevent production, store potatoes in a cool dark and dry area , solanine is the greening of the potato skin caused by photosynthesis, this is toxic in large quantities

Front 28

Describe ways to maintain high quality cooked vegetables related to each of thesecharacteristics (i.e. reducing hydrogen sulfide production in cruciferous vegetables byleaving off lid during initial cooking, limiting cook time, etc.).

Back 28

cooking results in softens fiber, increases water, losses (reduces turgor), gelantizes starch (in starchy vegetables)

ingredients that have acid pH decreases softening which increases cooking (add acids like lemon juice, vinegar, tomatoes, added at end of cooking time once vegetables have started softening)

calcium salts create firm texture (salts and pectic substances = firmer texture) example are molasses, hard water, brown sugar, additives in canned vegetables)

Alkaline ingredients soften texture (mushy) an examples s baking soda

variety of flavors in vegetables form volatile oils, sulfur compounds, and polyphenolic compounds, to retain/enhance flavors you can shorten the cooking time, limit cooking water to minimize leaching of flavor compounds, degorging is traditionally used to reduce bitter flavor compound in certain vegetables and example is eggplant and cucumber

Front 29

Describe ways to maximize nutrition in fruits and vegetables (see Supplemental Reading byDM Barrett in Vegetables folder).

Back 29

z

Front 30

Dry storage

Back 30

Not all vegetables require refrigeration (tomatoes, avocado, potatoes, onion, dried beans can be stored at room temperature, out of direct sunlight, n are with good ventilation), the exception is all vegetables should be refrigerated once they are cut

Front 31

Commercial Storage method

Back 31

controlled atmospheric storage (controlled temperatuer and humidity, decreased oxygen content, increased Co2)

modified atmospheric packaging (delays ripening, controlled with use of flexible film packaging, decreased oxygen and increased carbon dioxide

Front 32

Brassica genus

Back 32

hydrogen sulfide released if overcooked; decomposition of sulfur compounds , you can avoid this by leaving the lid of during initial cooking, cook for a short period of time, cook in large amounts of water

Front 33

Allium genus

Back 33

Strong flavor, sulfer compound are eye irritants, cooking results in milder flavors

Front 34

Enemies of nutrients in vegetable cooking

Back 34

High temperatures

long cooking times

leaching (using lots of water)

alkaline pH

Front 35

Name compounds that contribute to the flavors in fruit

Back 35

aromatic compounds (esters, aldehydes, alcohols)

organic acids

essential oils (citrus zest: potent aromatic oils)

phenolic compounds (imparts an astringent or puckery mouthfeel

Front 36

explain the relationship between the concentration of organic acids in fruit with maturity and cooking

Back 36

more mature the less acidic

some acids are volatile leads to loss with heating

non volatile leach out in cooking medium

Front 37

Differentiate between protopectin, pectin (pectinic acid), and pectic acid in fruit, theirrelative concentration based on stage of ripeness, and their ability to form gels

Back 37

Protopectin is first its in immature fruit and can't form a gel it is water insoluble

pectinic acid is in ripe fruit and it forms a gel it is water soluble

pectic acid is in overripe fruit and it does not form a gel

Front 38

Explain the role of ethylene gas in fruit ripening

Back 38

it is a ripening hormone in fruit, it enhances respiration, and accelerates ripening, it can be artificially induced in controlled atmospheric conditions

Front 39

Describe how the processing method affects physical, chemical, nutrient composition

Back 39

canned : may be packed in own juice, light syrup, heavy syrup, this influences the flavor and Kcal

frozen: texture impacted by expanding freezing water

Dried: flavor and nutrients concentrated, softer texture from breakdown of cellulose breakdown

Peeling: decrease in nutrients and fiber

Front 40

Define chilling injury

Back 40

accelerated deterioration as result of refrigerated temperatures

Front 41

Define enzymatic browning; describe methods of controlling enzymatic browning

Back 41

browning of ripening fruit caused by phenolic compounds and polyphenl oxidase and oxygen

you can control it by slowing enzyme activity by storing at a lower temperature, reduce exposure to oxygen, coat with sugar or submerge in water, apply antioxidants (uses the available oxygen), ascorbic acid, inactivate enzymes by blanching, inactivate enzymes by decreasing pH

Front 42

Summarize changes in the color, flavor, and texture of fruit during cooking

Back 42

Heating releases volatile acids that can change pH and cause color changes

baking with anthocyanin rich ingredients can cause blue discoloration

Heat softens fruit, softens hemicellulose, denatures proteins in cell membrane

Front 43

Describe differences in the final product of a piece of fruit cooked in pure water versus asugar syrup; explain the differences based on the concepts of osmosis and diffusion

Back 43

Fruit in pure water the sugar moves out and the water moves in causing a soft end product; diffusion; wants to equalize

fruit in sugar, the sugar moves into the cells, and the water moves out into cooking liquid, causing a firmer end product that retains its shape; osmosis; already equal

Front 44

Describe the general nutrient profile of each of the parts of a cereal grain kernel

Back 44

Hull (husk):

Bran:

endosperm: primarily starch

Germ: B vitamins and Vitamin E and some lipids

Front 45

Differentiate between milling of grains and refining of grains

Back 45

milling: breaking kernel into smaller pieces

refining: No hull, no bran, no germ, aleurone all that is left is the endosperm

Front 46

Differentiate between whole grain and refined grain

Back 46

not nutritionally equivalent

Front 47

Identify grains that contain gluten; identify gluten-free grains

Back 47

c

Front 48

Describe storage considerations for cereal grains; provide rationale for storinguncooked refined versus whole grains

Back 48

uncooked refined grains are stored in a cool, dry, airtight container, and away from moisture, while uncooked whole grains are kept in airtight container in refrigeration

cooked grains are refrigerated for up to a week

Front 49

Summarize moist-heat methods of cooking grains (simmering, pilaf, risotto)

Back 49

Simmering: bring water to boil, salt water, add grain, bring back to boil, cover, reduce heat, let stand after cooked

pilaf method: heat oil in pan, add grain and stir to toast slightly, add flavored liquid, return to simmer, cover, reduce heat and finish cooking on stove top or in 350 F oven

risotto method: heat oil in saucepan, add grain and saute until grains slightly toasted, add hot stock in small increments and cooking stirring occasionally until liquid absorbed, continue adding liquid in this manner until all liquid is used and or gains is cooked to an al dente texture , often finished with gradated cheese, butter, or mascarpone

Front 50

Describe factors that affect cooking time for grains

Back 50

size (smaller size less cooking)

whole versus refined (bran increases cooking time)

pH of cooking liquid (alkaline pH speeds cooking)

Front 51

Based on blog handouts (see class handouts) and assigned journal article, describethe health benefits of regular consumption of legumes

Back 51

c

Front 52

Identify the carbohydrates in legumes that may cause gastrointestinal distress insome individuals; explain in detail the mechanism for these symptoms

Back 52

oligosaccharides, raffinose and stachyose are not digested by intestinal enzymmes

Rafinose is made up of trisaccharid of galactose, glucose and fructose, it requires alpha galactosidase for digestion, which cleaves galactose leaving sucrose but human GI tract doesn't produce enzyme

stachyose is made up of tetrasccaride of glactose (2), glucose and fructose and requires alpha glactiosidase for digestion

Front 53

Based on lecture and blog handouts, summarize guidelines for cooking driedlegumes

Back 53

c

Front 54

Compare the relative macronutrient composition of cereal grains and legumes tonuts

Back 54

Nuts: energy stored as lipid rather than carbohydrate, but prmiarly mono or polyunsaturated, also vitamin E , minerals , phytochemicals

Legumes: rich in protein, B vitamins, minerals, phytochemicals

cereal grains: 75% carbohydrates, 10% proteins, 1-2% fat, 11% moisture, 2% vitamins and minerals

Front 55

Define the term antinutrient; identify foods that are most likely to contain highconcentrations of these substances

Back 55

substance that interfere with the utilization of nutrients in a food

most common in cereal grains, legumes, and nuts

Front 56

Describe the potential impact on human nutrition of: phytate, trypsin inhibitors, andlectins

Back 56

Phytates: function in plant seed as a phosphorous and energy source when seed germinates, human can reduce bioavalibility of minerals in foods that contain it

enzyme inhibitors: trypsin inhibitors in legumes, trypsin is involved n protein breakdown in human digestion

lectins: carbohydrate binding proteins, resistant to human digestion; can bind to gut mucosa and cause damage in susceptible individuals, found in many foods including plant and animal products, highest in raw grains and legumes

Front 57

Other than cooking, describe food processing techniques that can lowerantinutrients in foods, explaining the mechanisms of reduction

Back 57

soaking which activated phytase, which reduces phytic acid

sprouting/germentation, because germination often requires these compounds, which reduces concentration

fermentation, because bacteria/yeast digest/metabolize these compounds

Front 58

Define FODMAPS; name foods high in these substances;

Back 58

Fermentable Oligo-Di-Monosccharides and Polyols

fructose, lactose, fructans (onions, garlic, wheat, inulin) , galactans (legumes) , polyols (sugar alchols like xylitol, sorbitol, and stone fruits),

Front 59

Explain the shift in focus for ensuring a safe food supply with the Food SafetyModernization Act (2011)

Back 59

Focus on prevention versus responding to outbreaks , also gives FDA more enforcement authority for compliance with food safety standards designed to prevent foodborne illness, increased standards for imported foods , science based safety standards, more mandates for HACCP, increased inspection frequency , FDA can mandate food recalls

Front 60

Identify the roles of the regulatory agencies responsible for ensuring a safe andwholesome food supply (Food and Drug Administration, United States Departmentof Agriculture, Environmental Protection Agency, Centers for Disease Control,Department of the Treasury)

Back 60

Food and Drug Administration (FDA) - oversight responsibility for domestic and imported food sold through commerce between states, infant formula, food additaves, bottled water, wine beverages with less than 7% alcohol , enforces food safety laws

United states department of Agriculture (USDA)- oversees domestic and imported meat and poultry related products , and processed egg products

Environment Protection Agency (EPA) - safe drinking water standards, assists states in monitoring quality for drinking water, determines safety of new pesticides, sets tolerance level for pesticide residues in foods

Centers for Disease control (CDC) - primary responsibility to investigate food-borne illness outbreaks through nationwide system of food borne disease surveillance , conduct research to prevent food borne illness

Department of Commerce: oversees fish and seafood products

Department of the treasury: bureau of alcohol, tobacco and firearms

Front 61

Describe the purpose of the FDA Food Code

Back 61

serves as a model for the regulation of retail and food service agencies responsible to insure food safety

used by grocery stores, restaraunts, instituional food service to be in compliance with federal food safety rules /guidelines

Front 62

Define the following FDA standards: standard of identity, standard of quality andstandard of fill

Back 62

c

Front 63

Define food additive and the role of testing; describe the significance of the FoodAdditive Amendment of 1958; describe acceptable uses of food additives

Back 63

c

Front 64

Define GRAS; define the 100-fold margin of safety as it relates to food additives;explain the Delaney Clause

Back 64

c

Front 65

Define labeling terminology used on food labels for nutrient content claims (seehandout in video lecture folder)

Back 65

c

Front 66

identify labeling criteria that was established by the Food Allergen and ConsumerProtection Act of 2004

Back 66

c

Front 67

• Identify guidelines for using label claims related to gluten, Organic foods, andCountry of Origin

Back 67

c

Front 68

Differentiate between inspection and grading

Back 68

c

Front 69

explain the possible mechanism(s) behind the GI disturbance of FODMAP-sensitive individuals

Back 69

FODMAPS are osmotic and pull water in GI tract and may not be digested well resulting in GI symptoms in susceptible individuals