Food Science and Preparation Basics

Measurement Accuracy

Correct proportions are necessary for successful food products; weight is more accurate than volume.

Density Difference

Dry ingredients and liquids differ in density (e.g., 1 cup flour ≠ 1 cup water weight).

Subjective (Sensory) Evaluation

Uses senses (sight, smell, taste, touch) to evaluate appearance, flavor, and texture.

Objective Evaluation

Uses instruments to measure physical properties (weight, length, temperature) for one correct answer.

Unsifted Flour Technique

Spoon into cup, do not pack, and level with a straight edge.

Sifted Flour Technique

Sift first, spoon lightly into cup, and level with a straight edge.

Pressed Brown Sugar Technique

Pack firmly into cup and level; should retain cup shape when removed.

Spooned Brown Sugar Technique

Spoon lightly into cup without compressing and level off.

Volume: tsp to Tbsp

3 tsp = 1 Tbsp

Volume: Tbsp to fl oz

2 Tbsp = 1 fl oz

Volume: Tbsp to cup

16 Tbsp = 1 cup

Volume: fl oz to cup

8 fl oz = 1 cup

Volume: cups to pint

2 cups = 1 pint

Volume: pints to quart

2 pints = 1 quart

Volume: quarts to gallon

4 quarts = 1 gallon

Weight: oz to g

1 oz = 28.35 g

Weight: lb to g

1 lb = 453.6 g

Weight: kg to lb

1 kg = 2.21 lb

Weight: oz to lb

16 oz = 1 lb

Metric Prefix: Kilo

Means 1000 (10³).

Metric Prefix: Centi

Means 1/100 (10⁻²).

Celsius to Fahrenheit Formula

F = (C × 9/5) + 32

Fahrenheit to Celsius Formula

C = (F - 32) × 5/9

Texture Terms

Smooth, coarse, grainy, velvety, crumbly.

Tenderness Terms

Tender, tough, soft, firm.

High Quality Blueberry Muffin

Round top, pebbled surface, symmetrical shape, no tunnels, tender crumb.

Soup Comparison

Homemade: fresher flavor, better texture. Store-bought: uniform, saltier, softer vegetables.

Native Starch Sources

Derived without physical or chemical modification.

Corn, wheat, rice, oats, potatoes, arrowroot, tapioca, legumes.

Amylose

Long straight chains responsible for forming gels.

Amylopectin

Highly branched chains responsible for thickening and viscosity.

Gelatinization

Thickening process when starch is heated with water; granules swell and become translucent.

Changes During Gelatinization:

Granules absorb water

Granules swell

Mixture thickens

Mixture becomes more translucent

Dextrinization

Breakdown of starch by dry heat, resulting in brown color and toasted flavor.

Maltose

A disaccharide formed from the breakdown of starch.

Béchamel Sauce

Basic white sauce made from butter, flour, milk, and seasonings.

Roux

Equal parts fat and flour; provides thickening for sauces.

Consistency: Should resemble wet sand.

Thin White Sauce Formula

1 Tbsp butter, 1 Tbsp flour, 1 cup milk (used for cream soups).

Medium White Sauce Formula

2 Tbsp butter, 2 Tbsp flour, 1 cup milk (used for gravies).

Thick White Sauce Formula

3 Tbsp butter, 3 Tbsp flour, 1 cup milk (used for soufflés).

Very Thick White Sauce Formula

4 Tbsp butter, 4 Tbsp flour, 1 cup milk (used for croquettes).

Mornay Sauce

Béchamel sauce with added cheese (Gruyère and Parmesan).

Effect of Sugar on Starch

-Competes for water

-Delays gelatinization

-Reduces thickening

Lump Formation in Starch

Caused by adding starch directly to hot liquid; outer granules swell and trap dry starch.

Starch-Thickened Puddings

Often use cornstarch or tapioca for a smooth, non-pasty texture.

Tempering Eggs

Gradually adding hot liquid to eggs to prevent curdling before adding to starch mixtures.

Osmotic Pressure

Movement of water through a membrane from lower to higher solute concentration.

Rehydration vs Dehydration

Rehydration: water enters (softens).

Dehydration: sugar draws water out (firms).

Coddled Apples

Apples cooked in sugar syrup to maintain their shape.

Applesauce vs Coddled Apples

Applesauce: fruit breaks down. Coddled: fruit shape is maintained.

High Quality Cooked Vegetables

Bright color, attractive shape, tender-crisp texture, natural flavor.

Blanching

Brief boiling then rapid cooling; stops enzyme activity and preserves color.

Sterilization

High-temp processing to destroy microorganisms and extend shelf life.

Chlorophyll (green) in Acid/Alkaline

Acid: olive green. Alkaline: bright green.

Examples:

Spinach

Broccoli

Carotenoids (Yellow/Orange) in Acid/Alkaline

No significant color change in either acid or alkaline environments.

Examples:

Carrots

Sweet potatoes

Anthocyanins (Red/Blue/Purple)

Acid: red. Alkaline: blue.

Examples:

Red cabbage

Blueberries

Anthoxanthins (White)

Acid: whiter. Alkaline: yellow.

Examples:

Potatoes

Cauliflower

Onions

Braise

Cook slowly in a small amount of liquid.

Cream (Cooking term)

Beat fat and sugar together.

Fold (Cooking term)

Gently combine ingredients.

Sauté

Cook quickly in a small amount of fat.

Simmer

Cook gently at approximately 185-205°F.

Temper (Cooking term)

Gradually equalize temperatures of two liquids.

Texture

Smooth

Coarse

Grainy

Velvety

Crumbly

Flavor

Bland

Rich

Sweet

Bitter

Salty

Tenderness

Tender

Tough

Moistness

Moist

Dry

Soggy

Color

Uniform

Golden brown

Pale

Dark

Appearance

Attractive

Uniform

Symmetrical

Consistency

Thin

Medium

Thick

Very thick

What is osmotic pressure and how does it affect cooking fruits?

Effects on fruits:

Water enters fruit during rehydration, making it softer.

Sugar draws water out of fruit during dehydration, helping fruit maintain its shape.

Osmotic pressure influences texture, tenderness, and moisture content during cooking.