basic foods 1

food science

is the study of the chemical, physical, and microbiological nature of foods.

food quality

composite of several criteria determined by the stimuli coming from the food itself.

nutritional quality

food are sources of nutrients grouped as carbohydrates, water, proteins, fats, vitamins, and minerals

digestibility

refers to the completeness of digestion and absorption; general feeling and after-effect feeling of food.

palatability factors

eating quality of a food as judged by the human senses.

sanitary quality

free from any form of contamination that is hazardous to human health.

food intoxication

is the ingestion of toxins produced by microorganisms.

food infection

is the ingestion of a massive number of microbial cells.

true solution

a homogenous mixture that looks transparent, exhibits high osmotic pressure and consists of very small particles visible under an ultramicroscopic.

ultramicroscopic

two-phased systems in which the particles are visible in ultramicroscopic.

sol

a liquid gel; the dispersed phase is solid, and the dispersing medium is liquid, like hot gelatin; before it sets, dilute in starch in hot water.

gel

solidified sol.

emulsion

liquid dispersed in another liquid with which it is immiscible.

foam

dispersions with gas dispersed in liquid or solid medium.

suspensions

mixtures that may separate on standing and will not gel.

heat

form of energy due to the vibratory or kinetic movement of molecules.

conduction

direct transfer of heat via metals or any heat-conducting materials containing the food.

convection

transfer of thermal energy from electricity, gas, or solid fuel to the vapor molecules of the air that in turn heat the food or the utensil that it comes into contact with.

radiation

transfer of heat from a red coil of the griller, toaster, or stove.

microwave

method of heat transfer that uses electromagnetic waves.

cooking

processes and techniques of using food or combinations of food so as to achieve a product.

moist heat

refers to cooking food with water or liquids.

dry heat

refers to cooking food with little or no liquids at all.

objective evaluation

measurement of physical and chemical properties of food using equipment or mechanical devices.

subjective evaluation

measurement of the characteristics of food by the five human senses.

economy in the use of resources

consider food cost, amount of time, equipment and labor utilized for cooking, and serving & storing the food.