Heat of Adversity

Braise

Which of the following is a moist-heat method?

140

Maillard reaction usually occurs only above what temperature? (all temperatures are in Celsius)

nitrite

The growth C. botulinum in meat is controlled by the addition of which of the following?

20

There are more than _________ amino acids

the enzymes are inactivated

When proteins are denaturated

salting-in, salting-out

____________ occurs because charged groups on a protein bind the anions and cations of the salt solution more strongly than water, while ________________ occurs hen salts compete with the protein for water.

True

T/F: Tender meat that is overcooked tends to be dry and tough.

zwitterions

In a solution at pH 7, all amino acids are

isoelectric point

When a protein is electrically neutral, we talk about

the thermometer is inserted at an angle

For accurate results when using a thermometer is best to

skeletal

Of the three types of muscle tissue, which types is the primary component of the carcass and the most commonly consumed?

Nitrogen, Carbon, Oxygen, Hydrogen

What elements form protein? (select all that apply)

true

T/F: Brining has two initial effects: to disrupt the structure of the muscle filaments and to increase the water-holding capacity of the muscle cells.

Premium

Which of the following is NOT a USDA grade of meat?

False

T/F: Infrared radiation cooks food faster than microwave radiation.

Blanching

____________ is a mild heat treatment that is used to inactivate enzymes in fruit and vegetables.

heating, ionic strength change, surface changes, pH chnage, freezing

Denaturation may occur as a result of

False

T/F : It is possible to retain the structure of a denatured protein.

fried, maillard

Roasted, broiled or ____________
meats develop a crust that is much more flavored because the meat surface dries out enough to trigger the ____________ reaction.

All of the above : elevation, pressure, addition of a solute, presure

What influences the boiling point?

165 degrees F

To what temperature should all poultry be cooked to in order to kill Salmonella bacteria?

secondary, tertiary, quaternary

At what structure level does protein denaturation happen? (select all that apply)

False

T/F : Blanching is classified as a severe heat treatment.

conduction

What type of heat is responsible for the grill mark on the pork chop?

collagen

The most abundant protein found in mammals is:

True

T/F: Slow, moist-heat cooking tends to break down collagen, thus creating a more tender product.

True

T/F: Knowledge of protein conformation and stability is essential to understanding the effects of processing on food proteins.

dipeptide, polypeptide

A ____________ contains two amino acids joined by a peptide bond., while a ____________ contains several amino acids joined by peptide bonds.

isoelectric

At the __________, proteins precipitate because they do not carry a net charge.

high protein concentration, high temperature

Maillard reaction is favored by: (select all that apply)

the browning of bread into toast, caramel made from milk and sugar, the color of dried or condensed milk

Which of the following are examples of the Maillard reaction? (select all that apply)

water-binding

Proteins have a __________ capacity

True

T/F: Foods that contain water are heated rapidly and directly by microwaves.

The meat is not adulterated, & the carcass and viscera of the animal did not indicate the presence of disease.

A round stamp on meat from the USDA indicates which of the following? (select all that apply)

more flavorful, more moist, more tender

When using a moist heat cooking method and a tough meat product is cooked for a long period of time then the collagen (connective tissue) in the meat will break down and turn into gelatin. This will make the meat: (select all that apply)

poaching, boiling, simmering

A cooking method where food is heated by convection currents in hot water

is responsible for discoloration of products like powdered milk

Maillard reaction...

chuck roast

Which of the following cuts of beef would be appropriate to use for a moist-heat cooking method?

low, slow, hot

Barbecuing is the ________ temperature, ________ heating of meat in a closed chamber by means of ________ air

flavor

The most common purpose for a marinade is to provide:

amphoteric

Proteins are defined as ______ depending on the pH

Bleu Meat

cooked at the surface but just warm within; remains soft to the touch

Rare Meat

some of the protein has coagulated; more resilient when poked

Medium-done meat

droplets of red juice come out when poked; most microbes are killed.

Well-done meat

juice and interior are dull tan or grey; all microbes are killed; really stiff to the touch

False

T/F: Hydrophobic means water-loving.

the food is completely immersed in the liquid

Deep-frying can be similar to boiling for what reasons?

Ground Beef

Which of the following cuts of beef would be best to use for a dry-heat cooking method?

The ban was insufficiently preheated, using a low temperature cooking method, the pan was overloaded with cold, wet meat.

Searing requires a combination of heat source and pan that can maintain a high temperature even while the leaking meat juices are being vaporized. Which of the following is a problem that may occur to prevent searing (browning) of meat? (select all that apply)

Color

______ can be an indicator of doneness

convection

When frying in oil heat is transferred to the pan by way of what type of heat?

false

T/F: The use of hormones and antibiotics in animal production causes health problems in humans.

collagen, gelatin

Around 70 degrees Celsius, the connective-tissue called ______
begins to dissolve into______

pan-frying, broiling, frying, roasting

Which of the following is defined as a dry cooking method?

Elastin

Which of the following connective tissue cannot be broken down with moist heat, but rather must be cut out, ground, or otherwise tenderized?

increases

The boiling point of water ______ by adding and dissolving sugar and/or salt.

hydrolysis, smaller

______ of protein involves breaking peptide bonds to form
______ peptide chains

Grilling

heat is below the food and known as an infrared radiation method of cooking

Broiling

heat is above the food and known as an infrared radiation method of cooking

Air convection

a cooking method used when baking where the product is cooked by the heat of the surrounding air, like it happens in the oven

Convection ovens

a type of oven where air movement is forced by the use of fans

Pan-frying

cooking method that requires the product to be in contact with the heat source, like an oiled pan

act as an acid or a base

Amphotheric means

true

T/F: Collagen can be broken down by moist-heat cooking

Primary structure

sequence of amino acid joined by peptide bonds

Secondary structure

3D organization of polypeptides chains. It includes alpha-helix, beta-pleated sheet and random coil

Tertiary Structure

3D organization of the complete protein chain

Quaternary Structur

involves the non-covalent association of protein chain