Unit 1 Food Science

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61 Terms

1
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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

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five taste stimuli

sweet, salty, bitter, sour, umami

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what is Sensory Evaluation?

food evaluation that depends on humans and sensory appeal, relies on opinions

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what is Objective Evaluation

food evaluation that depends on labs and machinery, physical and chemical tests

5
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what are the three main nutrients in food sciencec?

Carbohydrates, Proteins, and Fats

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what food science processes use proteins?

Browning, Denaturation, and Coagulation

7
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what food science processes use carbohydrates?

Gelatinization

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what food science processes use fats?

Emulsification

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what are the main starches in carbohydrates?

amylose, amylopectin, and glucose

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Gelatinization

starch, heat, and liquid are combined to increase the thickness and viscosity of a food

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Denaturation

loosening of tight winded protein bonds from heat, physical force, or acid

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Coagulation

clotting/precipitation of liquid proteins, turn into semi-liquid compounds

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Emulsification

mixing 2 liquids together that don’t normally mix, oil-in-water and water-in-oil

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Dextrination

the breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat

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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.

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Maillard Reaction

occurs when heating proteins and sugars, developing flavor and color

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what speeds up the Maillard Reaction?

heat, oil/fat, and acid

18
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Enzymatic Browning

natural enzymes and oxygen cause fruits and veggies to brown

19
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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

20
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function of Fats in cooking

improve flavor, texture, and tenderness. help transfer heat, increase satiety, and mix foods

21
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natural emulsifiers

egg yolks, soy, liver, peanuts

22
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Smoke Point

temperature where oil/fat starts to smoke, breaking down and releasing a sharp odor called acrolein

23
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what are the three categories of foodborne hazards?

Biological, Chemical, and Physical hazards

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what makes a food prone to contamination? FAT TOM

Food, Acid, Time, Temperature, Oxygen, Moisture

25
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how can you prevent bacteria growth/contamination?

Avoid the temperature danger zone (40-140 degrees Fahrenheit), cross contamination, and bad hygiene

26
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what is an HACCP?

a Hazard Analysis Critical Control Points is a system used to identify and prevent food safety hazards

27
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what are the best ways to thaw food?

the fridge (37 degrees Fahrenheit), submerge in cool water, microwaving, or while cooking

28
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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

29
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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

30
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Moist-Heat Preparation Methods

scalding, poaching, braising, boiling, simmering, steaming, stewing, microwaving

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Dry-Heat Preperation Methods

baking, barbequing, deep-frying, roasting, frying, broiling, sauteing, grilling, stir-frying

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Conduction Heating

heat is transferred from a pan/fryer to the food

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Convection Heating

heated air and cool air circulate around the food to heat it up

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characteristics of a Sauce Pot

tall pot-like edges so the sauce has space

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characteristics of a Saute Pan

angled edges so the ingredients won’t go flying

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characteristics of a Fry Pan

small straight edges

37
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characteristics of a Chef’s Knife

large, all purpose

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characteristics of a Utility Knife

medium, light cutting

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characteristics of a Paring Knife

smallest, delicate cutting

40
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characteristics of a Serrated Slicer

medium, soft cutting

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difference between Chopping and Dicing foods

Chopping is cutting foods into unevenly sized pieces, dicing is cutting foods into even little pieces

42
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what are Aromatics?

Combinations of veggies and herbs heated in a fat to release aromas and flavors in a dish

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what is Mirepoix?

finely chopped veggies

44
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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.

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how do you cook pasta?

Pasta is cooked in boiling water and occasionally stirred until it reaches al dente

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how is pasta identified?

shape and ingredients

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what is Al Dente?

the point where pasta is fully cooked, aka tender and squishy

48
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some gluten free grains

buckwheat, corn, oats, quinoa

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difference between Stock and Broth

Stock is reduced and more flavorful, broth is not reduced and less flavorful

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what is Reduction and why do we use it for sauces?

reduction is simmering, helps develop the sauces thickness and flavor

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Bechamel Sauce

starch-thickened with milk

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Espagnole Sauce

starch-thickened with dark stock

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Velouté Sauce

starch-thickened with light stock

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Hollandaise Sauce

thickened with eggs

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Tomato Sauce

reduced with tomato juice and puree

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what is a Secondary Sauce?

secondary/daughter sauce rely on a mother sauce for a base

57
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how do you make a Slurry?

mix together equal parts of starch and cold water

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how do you make a Roux?

mix together equal parts cooked butter and flour

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how do you make Beurre Manie?

mix together equal parts softened butter and flour

60
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what causes a sauce to break?

overheating and overstirring

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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