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109 Cards in this Set
- Front
- Back
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What is pasteurization?
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-the heating of milk that kills bacteria - kills 100% of pathogenic bacteria, yeasts, and molds
-temps of 145-212 F for 30 minutes to 0.01 seconds |
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What is ultra pasteurization?
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uses temps higher than 280 F for 2 seconds
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what is UHT?
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-ultra pasteurization combined with sterile packaging procedures
-280-302 Degrees F for 2 seconds -kills more bacteria and extends shelf life |
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What are the nutrients in milk?
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-water
-carbs -protein -fat |
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Describe the water in milk?
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-makes up 87.4%
-6.6 pH |
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What is the main carb in milk?
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-lactose
-12 grams per 8 oz -lactose intolerance (due to ppl lacking in lactase) |
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Describe protein in milk?
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-complete protein source
-8 grams per cup -casein and whey |
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Describe milk fat?
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-major contributor to flavor, mouthfeel, and stability
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What minerals is milk high in? low in?
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high in - calcium, phosphorous, potassium, magnesium
low in - iron |
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How does riboflavin B2, fat, casein and calcium complexes contribute to color?
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-light transmission - thick opaque appearance
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What are additives found in milk?
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-vitamin D - prevents rickets
-vitamin A - replaces vitamin A that is removed when fat is removed -rBGH - (recombinant bovine growth hormone) - not really defined as a food additive; increases milk production by 10% in dairy cattle |
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Milk is graded according to what? Is milk grading voluntary or required?
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bacterial count
-voluntary grading |
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What is homogenization?
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-prevents separation of water and fat
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How does homogenization work?
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-mechanical process - use equipment to break up fat globules into very small clumps so that they won't clump together and create a permanent emulsion
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What are characteristics of homogenized milk?
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-coagulates
-creamier, whiter, blander flavor -more prone to rancidity |
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What are probiotics?
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-alive beneficial bacteria
-helps to maintain healthy microbial balance in intestines -can be taken in yoghurt |
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What are probiotics?
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-typically found in high fiber foods
-nondigestible food ingredient that helps support growth of probiotics in intestines -fertilizer for probiotics |
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What factors can cause coagulation and precipitation of milk?
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-heat
-acid -enzymes -polyphenolic compounds -salts |
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What are rules for refrigeration storage of milk?
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-must refrigerate all fluid milk except
-unopened aseptic backs of UHT milk -certain canned milk products |
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What are the storage guidelines of milk? (how long)
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-milk less than or about 3 weeks
-yoghurt - best w/in 1st 10 days; up to 3-6 wks -buttermilk - best w/in 3-4 days after purchase; up to 3-4 weeks |
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What is coagulation of cheese?
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-whey protein
-two methods - enzymes (rennin) and through acid |
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What are the two acid methods of coagulation of cheese?
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-adds acid to milk - curd texture - soft spongy texture that is influenced by pH
-bacteria culture acidifies milk - converts lactose to lactic acid |
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What is curd treatment?
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-remove more whey
-process is by : cutting, heating, salting, knitting (optional), pressing (optional) |
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What is curing of cheese?
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exposing to controlled temp. and humidity during aging
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What is the ripening of cheese?
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-chemical and physical changes during curing
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Describe whey and whey products?
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-low in fat
-rich in nutrients - water soluble whey proteins, lactose, water soluble vitamins and minerals -processed into - whey cheeses, modified whey products, dry whey |
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What is important to remember when preparing cheese?
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keep temperatures low and heating times short
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Why is it important to keep heat low and cooking time short?
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-cheese proteins toughen causing the fat to separate
-oil can start to separate |
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Describe when freezing cheese is good?
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-not recommended for soft, high-moisture cheese
-best for hard natural cheese with low water content |
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All grains have what? (individual kernels or grains similar in structure)
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caryopses
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Each caryopses has what?
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-husk
-bran -endosperm -Germ |
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What is the husk?
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-rough outer covering
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What is bran?
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-hard outer covering under husk
-protects endosperm -excellent source of fiber and minerals |
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What is endosperm?
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-largest portion of grain
-contains starch |
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What is germ?
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-embryo
-rich in fat, incomplete protein, vitamin and minerals |
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What are the uses of cereal grains?
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-flour
-pasta -breakfast cereals -alcoholic beverages -animal feeds |
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Describe flour?
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-fine powder from crushing endosperm of the grain
-good source of - fibers, phytochemical, lignin, phytoestrogens |
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What is gluten?
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-a protein found in certain grains
-gives structure to baked products |
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What grains are gluten free?
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-buckwheat
-corn -millet -amaranth -quinoa -rice |
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What grains contain gluten?
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-wheat
-barley -rye -triticale (cross of wheat and rye) -kamut -spelt |
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Describe microwaving of grains?
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-heating times not significantly reduced; follow manufacturer's directions
-moist heat prep |
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Describe protein in grains?
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-incomplete bc grains are low in essential AA lysine
-large amounts of AA methionine |
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What are whole grain good sources of?
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-good source of soluble fiber -reduces high blood cholesterol and help stabilize blood glucose
-insoluble fiber too - help reduce risk of colon cancer |
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Describe pasta nomenclature for macaroni and noodles?
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-macaroni - generic term for all dried pasta
-if eggs are added (at least 5.5% egg by weight) - pasta is called noodles |
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What is fanciful pasta?
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-pressed into unusual shapes
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High protein pasta is?
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-made by adding soy, wheat germ, dairy
-200-100% more protein |
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Why does pasta expand when cooked?
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-starch molecules that are present gelatinize and so grain begins to swell when added with water
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How much dried pasta should i cook?
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For1 cup serving, cook 2 ox or just over ½ cup of short pasta (penne, shells) or 2ox or ½ inch in diameter of long pasta (spaghetti, linguine, fettuccine)
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What is pasta low in?
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-low in protein, fat, and cholesterol unless processed with eggs or fat
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What is the simplest flour mixture? What are other ingredients that can be added?
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-flour and water
-milk, fat, eggs, sugar, salt, flavoring, leavening agents |
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What gas is produced that causes yeast bread to rise?
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-carbon dioxide produced via fermentation
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What are mixture ingredients?
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-dry = flour, leavening agents, sugar, and salt flavorings
-liquid = water, milk, fat and eggs |
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Types and proportions of mixture ingredients determine what?
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-structure, volume, taste, texture, appearance, and nutrient content
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What are the two major steps of gluten formation?
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1. hydration - gliadin+glutenin = gluten
- the greater the protein content, the more water that is needed; water helps draw out gluten-forming proteins 2. kneading - used extensively in bread baking; compresses and stretches dough; evenly distributes |
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What are the different classifications for leavening agents?
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1. physical leaveners - air/steam
2. biological leaveners - yeast and bacteria 3. chemical leaveners - baking powder and baking soda |
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What happens when you have too much sugar when baking? too little?
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-causes baked products to fall - have lower volume, a gummy texture, and excessively browned crust -to little = dryness, lower volume, less tender |
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Why is salt important in baked goods?
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-flavoring
-firmer dough -improves volume, texture, evenness of crumb, shelf-life |
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Too much salt?
Not enough salt? |
Too much - inhibits yeast activity
Too little - low volume, uneven cell struct, lack of color, bland taste |
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Liquid - too much? too little?
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too much - very moist; low volume
too little - low volume, dry, stales quickly |
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Fat - too much? too little?
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-too much = batter too fluid, decreases volume, weakens structure
-too little = batter resistant to expansion during leavening, results in tougher crumb |
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Why is fat beneficial to baking goods?
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-acts as tenderizer
-delays staling -increases: volume, structure/strength, flakiness, crumb, flavor, color |
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Why are eggs beneficial for baking?
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-enhances structural integrity
-contribute to leavening, color, flavor, nutrient content |
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Too much eggs? too little?
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too much - tough, rubbery texture
too little - insufficient volume, inferior structure, bad color, inferior nutrient content |
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What is dough?
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-less water than batters
-a flour mixture that is dry enough to be handled and kneaded |
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What is batter?
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-contains more water than dough
-pour batters (2/3 cup to 1 cup liq. per cup of flour) -drop batters (.5 to .75 cup liq. per cup of flour) |
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What are starch granules?
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-the plant's cell unit for storing starch
-granules differ in shape and size |
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What is amylose?
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-linear glucose chains
-starches contain 25% amylose |
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What is amylopectin?
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-branched glucose chains
-starches contain - 75% amylopectin |
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What is the main use of starch in food products?
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as a thickening agent
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What are other uses of starches in food products?
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-edible films (gum coating, bind food SA meat products and pet food, hold flavor oils in)
-dextrose (sweeter used in the production of confections, wine, and some canned goods -starch syrups (over .5 is converted to syrup) |
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What are the 4 processes that starches undergo?
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-gelatinization
-gel formation -retrogadation -dextrinization |
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Describe gelatinization?
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-when heated in liquid starch granules increase in volume, viscosity, translucency
-When heated, The hydrogen bonds holdingthe starch together weaken allowing water to penetrate the starch moleculescausing them to swell until peak thickness is reached -dependent on amount of water: must be sufficient enough for starch absorption (133-167F) |
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What are the two types of gel formation?
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-sol (fluid starch paste)
-gel (semisolid paste) = forms after cooling and requires sufficient amylose (more amylose greatest a more opaque gel) |
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Describe retrogradation?
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-gel cools
-seepage of water out of aging gel - known as syneresis or weeping - contraction of the gel (amylose molecules tighten bonds) -accelerated by freezing -prevention: use foods immediately |
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Dextrinization is?
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-breakdown of starch molecules in presence of dry heat into smaller sweeter tasting dextrin molecules
-thickening power is lost -louisiana gumbo dark flour - has almost no thickening power |
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What is roux?
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a thickener made by cooking equal parts of flour and fat
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What is beurre manie?
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a thickener that is a soft paste made from equal parts of soft butter and flour blended together
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What is slurry?
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-a thickener made by combining starch and a cool liquid
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What is the major starch source in the US?
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-cornstarch - 95%
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What are the 5 steps of gravy production?
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1. degreasing (separation of liquid from fat)
2. deglazing (loosens particles stuck to pan) 3. reduction (concentrates volume and flavor) 4. straining (removes large particles) 5. seasoning |
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What are examples of thickened sauces?
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-cheese sauce
-custard sauce -gravy -white sauce -bbq sauce -variations of white sauce |
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Unthickened sauces?
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-bbq sauce
-butter sauce -fruit sauce -tartar sauce -tomato sauce |
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What are the special functions of fats in foods?
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-heat transfer
-shortening power -deep-fat frying -emulsifier -flavor -texture -plasticity -melting point -solubility |
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What is butter?
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-made from the cream from the top of unhomogenized milk
-USDA definition - 80% milk fat, no more than 16% water, and 4% milk solids -grading = voluntary -many uses in baked goods |
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Describe margerine>
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-same calorie content as butter, but fat sources differ
-soybean, corn, safflower, canola, partially hydrogenated oils |
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Describe shortenings?
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-plant oils that have been hydrogenated to make solid and pliable
-soybean oil = major source -hydrogenated until solid - then whipped or pumped with air to improve elasticity (turn white) |
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Describe unrefined oils?
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-strong aroma and flavor
-low smoking point -high nutrient content -prone to rancidity |
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Describe refined or purified oils?
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-neutral
-low aroma -bland flavored -high smoke point |
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What are winterized oils?
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-certain fatty acids removed to prevent crystallization and cloudy appearance
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Describe fat substitutes?
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-physically resemble fats
-lipid based -replace fat on a weight-to-weight basis -duplicate functional properties of fat |
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What are fat mimetics?
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-water soluble
-protein or carb based -imitate mouthfeel of fat |
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What are CHO - based fat replacers?
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-fibers, gums, pectin, cellulose, and starches bind with water, swell, and impart some
- texture - mouthfeel - opacity of fat Examples - Cellulose: Avicel® cellulose gel, MethocelTM, Solka-Floc®Maltodextrins: CrystaLean®, Lorelite, Lycadex®, MALTRIN®, Paselli® D-LITE, Paselli® EXCEL, Paselli ® SA2, STAR-DRI®) |
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What are protein based fat replacers?
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-milk (whey) and egg proteins usually are foundation but also isolated soy protein
-Simplesse® |
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Describe the shortening power of fats in foods?
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-tenderizes (shortens) texture of baked products causing them to be more tender
-high saturated fats have more shortening power |
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What is deep-fat frying?
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-quickly cooked
-several stages - moisture transfer, fat transfer, crust formation, interior cooking |
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Emulsions?
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-liquid dispersed in another liquid which it is usually incapable of being mixed
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What are two types of emulsions?
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-oil-in-water = fewer oil droplets throughout more water - salad dressing
-water-in-oil= smaller amount of water dispersed throughout oil; examples: butter and margarine |
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What are 3 parts to an emulsion?
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-dispersed or discontinuous phase
-dispersion or continuous phase -emulsifier (a stabilizer that keeps one phase dispersed in the other) |
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Describe emulsifier?
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-can act as a surfactant between oil and water bc it is a molecule that is: hydrophilic, hydrophobic, draws water and oil together
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Types of emulsifiers?
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-mono and diglycerides - most commonly used
-phospholipids - lectin from egg yolks -milk and soy protein, gelatin, gluten, vegetable gums, ground paprika, dried mustard - ground herbs and spices -polysorbate 60 and propylene glycol monesters |
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Describe melting point of fats in foods and what that point is dependent on?
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-melt at diff. temp.
-depend upon fatty acid characteristics - degree of saturation, length, cis-trans configuration, crystalline structure (the arrangement of the FA on the triglyceride molecule) |
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Describe fat and plasticity in food?
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-ability to hold shape but still be molded under light pressure
-determines spreadability -influenced by degree of unsaturation and temp. |
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Describe solubility of fats in foods?
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-fats are not soluble in water
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What are the fundamental ingredients found in yeast breads?
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flour, liquid, sugar, salt, yeast
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What is the straight dough mixing method?
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-place all ingredients in bowl at the same time, mixed, rise once or twice
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What is the sponge mixing method?
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-combine yeast, water, and -1/3 of flour; allow to ferment in warm place .5-1 hour; add remaining ingredients
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What is the batter mixing method?
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simplest; combine ingredients; beat via hand or electric blender
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What is rapid mixing method?
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-mixes in bread maker
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What should be avoided in yeast bread prep?
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-avoid over fermentation - first rise is done when doubled in size, two fingers in dough leave indentation
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