Food Science RD Terms

Interestification

Alters how fatty acids are arranged on a triglyceride; can make smaller fat crystals and a creamier product

Winterization

When oil is chilled until saturated fatty acids begin to crystallize

Rancidity

When fats are broken down by water, heat, or light

Polymerization

When free fatty acids link together during frying; decreases oil quality and lowers smoke point

Liquid flour ratio of pour batter

1:1 and used for pancakes and popovers

Liquid flour ratio for drip batter

1:2 muffins, drop cookies

Liquid flour ratio for soft dough

1:3 for biscuits or yeast bread

Liquid flour ratio for stiff dough

1:4 and used for cut-out cookies, pasta, and pie crust

Results of overmixing batter?

Tunnels, peaked tops, and pale crust

Results of under-mixing batter?

Results in low volume, flat top, or uneven texture

What causes alertness in the CNS after coffee?

Theobromine and caffeine

What food used US Fancy USDA grading categories?

Fresh fruits and veggies

Foods that use USDA grades AA, A, B

Butter and shell eggs

Type of canning for low acid foods?

Pressure canner to destroy spores; veggies, meats, dried beans, and soups

Type of canning for high acid-foods?

Water bath canner; fruits, fruit jams, salsas, pickles, vinegars, condiments

Ohmic heating

Passes electricity through food rapidly and evenly heating the food; inactivated microbes and enzymes

Ozone

Used as a disinfectant and sanitizer; destroys microorganisms without adding chemical byproducts