Food Science Unit 2

meats/proteins, dairy, veggies

what is the safe minimum internal cooking temperature for fish?

145

what is the safe minimum internal cooking temperature for eggs?

160

what is the safe minimum internal cooking temperature for poultry?

165

what is the safe minimum internal cooking temperature for ground meat?

160

what is the safe minimum internal cooking temperature for beef, lamb, and pork?

145

what is meat made up of?

muscle tissue, adipose tissue, connective tissue

what is the primary protein in connective tissue?

collagen

what does the concentration of myoglobin in meat depend on?

age, species, and physical activity of muscle

what does myoglobin do in meat?

it makes the meat red

what are the primal cuts of beef?

chuck, rib, loin, sirloin, round, brisket, shank, plate and flank

is inspection of meat mandatory or voluntary?

mandatory

is grading of meat mandatory or voluntary?

voluntary

what influences meat tenderness?

age, cut, and fat content

are inspection and grading of fish mandatory or voluntary?

both are voluntary

what are the signs of fresh fish?

“fresh fish” smell, moist look, bulging eyes, red gills, no “swelling belly”

what are the signs of decay in fish?

sunken eyes, strong fishy smell, brown gills, gaping in flesh

how are fish determined done when cooking?

internal temperature, opaque look, and easily flakes with a fork

how are shellfish determined done when cooking?

internal temperature, pink color, opaque look

what is pasteurization?

heating milk to kill harmful bacteria for consumption

what is homogenization?

breaking down fat globules into smaller, evenly distributed particles

what is the main carbohydrate in milk?

lactose

what are the main proteins in milk?

casein and whey

what is the fat in milk?

milk fat or butter fat

what is coagulation in milk?

casein protein will lose its stability and curdle

what is precipitation in milk?

whey protein will separate from casein as it curdles

what temperature should appliances and cream be chilled to when making whipped cream?

45

what kind of cream works best when making whipped cream?

high fat cream

what is the foamy stage when making whipped cream?

the mixture will form large and small bubbles

what is the soft peak stage when making whipped cream?

the mixture will form peaks that fall into glossy, large globs that curl inwards

when should you add sugar when making whipped cream?

near the end of the soft peak stage

what is the stiff peak stage when making whipped cream?

the mixture will form moist peaks that don’t curl inwards

what are the two main proteins that react when making cheese?

casein and whey proteins

what does casein do when making cheese?

casein will curdle and form the cheese

what does whey do when making cheese?

whey will remain liquid and separate itself from the curdles and be removed

what are the 3 classes of plant pigments?

carotenoids, chlorophyll, flavonoids

what color pigment do carotenoids influence?

yellow-orange, red, reddish orange, yellow

what color pigment does chlorophyll influence?

blue-green, green

what are the 3 flavonoids?

anthocyanin, anthoxantin, betalains

what color pigment do flavonoids influence?

red, purple

what is important to retain the nutritional content when cooking veggies?

using a small amount of water and a short cooking time

what are the six functions of an egg?

natural emulsifier, binding adhesive, foam used to aerate and leaven food, prevents ice and sugar crystals, clarifies liquid to be clear, provides color when baking

what is important when cooking eggs?

low heat and short cooking time

what will prevent egg whites from foaming?

fat

what is the foamy stage when making egg white foam?

the mixture will form tiny clear bubbles

what is the soft peak stage when making egg white foam?

the mixture will form droopy peaks

what is the stiff peak stage when making egg white foam?

the mixture will form moist peaks that hold their shape

when should you add sugar when making egg whites?

the end of the soft peak stage

why do you want to avoid the dry peak stage when making egg white foam?

the mixture will be lumpy and watery which is bad