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What factor is most influential in food selection?
Sensory evaluation, seeing whether the smell, look, and taste are appealing and appetizing
five taste stimuli
sweet, salty, bitter, sour, umami
what is Sensory Evaluation?
food evaluation that depends on humans and sensory appeal, relies on opinions
what is Objective Evaluation
food evaluation that depends on labs and machinery, physical and chemical tests
what are the three main nutrients in food sciencec?
Carbohydrates, Proteins, and Fats
what food science processes use proteins?
Browning, Denaturation, and Coagulation
what food science processes use carbohydrates?
Gelatinization
what food science processes use fats?
Emulsification
what are the main starches in carbohydrates?
amylose, amylopectin, and glucose
Gelatinization
starch, heat, and liquid are combined to increase the thickness and viscosity of a food
Denaturation
loosening of tight winded protein bonds from heat, physical force, or acid
Coagulation
clotting/precipitation of liquid proteins, turn into semi-liquid compounds
Emulsification
mixing 2 liquids together that don’t normally mix, oil-in-water and water-in-oil
Dextrination
the breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat
how does Gelatinization happen?
As starch granules are heated, liquid and amylopectin bond within the starch and cause it to expand while amylose is released from the starch.
Maillard Reaction
occurs when heating proteins and sugars, developing flavor and color
what speeds up the Maillard Reaction?
heat, oil/fat, and acid
Enzymatic Browning
natural enzymes and oxygen cause fruits and veggies to brown
what is the difference between Maillard Reaction and Enzymatic Browning?
the Maillard Reaction occurs from heat, developing the flavor and color. Enzymatic Browing occurs from natural enzymes and oxygen, basically making a fruit or veggie brown
function of Fats in cooking
improve flavor, texture, and tenderness. help transfer heat, increase satiety, and mix foods
natural emulsifiers
egg yolks, soy, liver, peanuts
Smoke Point
temperature where oil/fat starts to smoke, breaking down and releasing a sharp odor called acrolein
what are the three categories of foodborne hazards?
Biological, Chemical, and Physical hazards
what makes a food prone to contamination? FAT TOM
Food, Acid, Time, Temperature, Oxygen, Moisture
how can you prevent bacteria growth/contamination?
Avoid the temperature danger zone (40-140 degrees Fahrenheit), cross contamination, and bad hygiene
what is an HACCP?
a Hazard Analysis Critical Control Points is a system used to identify and prevent food safety hazards
what are the best ways to thaw food?
the fridge (37 degrees Fahrenheit), submerge in cool water, microwaving, or while cooking
Handwashing
1) wet them with warm water 2) apply soap and lather well 3) SCRUB you fingers, nails, palm, back of hand JUST DO IT FOR AT LEAST 20 SEC 4) rinse well 5) dry
what is cross-contamination?
bacteria from foods are shared, it can be prevented by continuous sanitation of surfaces, hands, and tools used in the kitchen
Moist-Heat Preparation Methods
scalding, poaching, braising, boiling, simmering, steaming, stewing, microwaving
Dry-Heat Preperation Methods
baking, barbequing, deep-frying, roasting, frying, broiling, sauteing, grilling, stir-frying
Conduction Heating
heat is transferred from a pan/fryer to the food
Convection Heating
heated air and cool air circulate around the food to heat it up
characteristics of a Sauce Pot
tall pot-like edges so the sauce has space
characteristics of a Saute Pan
angled edges so the ingredients won’t go flying
characteristics of a Fry Pan
small straight edges
characteristics of a Chef’s Knife
large, all purpose
characteristics of a Utility Knife
medium, light cutting
characteristics of a Paring Knife
smallest, delicate cutting
characteristics of a Serrated Slicer
medium, soft cutting
difference between Chopping and Dicing foods
Chopping is cutting foods into unevenly sized pieces, dicing is cutting foods into even little pieces
what are Aromatics?
Combinations of veggies and herbs heated in a fat to release aromas and flavors in a dish
what is Mirepoix?
finely chopped veggies
how do you cook rice?
Rice is simmered and covered with a tight lid, trapping the evaporation in the pan for the rice to absorb and swell. You do not stir rice; you let it sit and cook. Rice is cooked when it is separated and not mushy.
how do you cook pasta?
Pasta is cooked in boiling water and occasionally stirred until it reaches al dente
how is pasta identified?
shape and ingredients
what is Al Dente?
the point where pasta is fully cooked, aka tender and squishy
some gluten free grains
buckwheat, corn, oats, quinoa
difference between Stock and Broth
Stock is reduced and more flavorful, broth is not reduced and less flavorful
what is Reduction and why do we use it for sauces?
reduction is simmering, helps develop the sauces thickness and flavor
Bechamel Sauce
starch-thickened with milk
Espagnole Sauce
starch-thickened with dark stock
Velouté Sauce
starch-thickened with light stock
Hollandaise Sauce
thickened with eggs
Tomato Sauce
reduced with tomato juice and puree
what is a Secondary Sauce?
secondary/daughter sauce rely on a mother sauce for a base
how do you make a Slurry?
mix together equal parts of starch and cold water
how do you make a Roux?
mix together equal parts cooked butter and flour
how do you make Beurre Manie?
mix together equal parts softened butter and flour
what causes a sauce to break?
overheating and overstirring
what are the necessary steps to prevent lumping in a soup or sauce?
Ensure the starch thickener is completely combined and lump-free before adding to the liquid base