Intermediate Food Science Exam (copy)

The term egg is reserved for what kind of egg?

Chicken Egg

What is an egg product

Eggs without the shell/Overproduit

How many commercial grades do eggs come in

3: A, B, C

What are the different egg sizes

Small (<53g), Medium (53-63g), Large (63-73g), Extra Large (>73g)

What number is given to eggs from hens reared in the open air

0

What number is given to eggs from hens reared in a cage

3

True or False: Egg whites contain more protein than egg yolks

False (Whites: 10.5%, Yolks: 13%)

What is the fat content of an egg yolk

32%

Why do egg whites grown in volume when beaten

The proteins STRETCH and wrap around the air

What are the technical properties of egg

Binding, Coloring, Flavoring, Emulsifying, Foaming

What temperature does egg white coagulate

65 C

What temperature does egg yolk coagulate

70 c

During which period did sugar take over honey as the most popular sweetener

18th century

Who was considered the master of ornamental pastry making in the early 19th century

Antonin Careme

Which famous pastry chef of the 1960-70s started the renewal of french pastry making

Gaston Lenotre

Name two example of single-product concepts

Laduree (Macaron) & Popelini (Choux)

Name three current trends in pastry making arising from the evolution of consumer lifestyle and behaviors

Vegan pastry, Sourdough expansion, Functional wellness (ETC.)

In order to satisfy customers concerned about sustainability and their own well being name two approaches you can take to guide your procurement processes

Use local ingredients and be conscious of allergens

Name the 4 main sectors of the pastry industry

Hotels, Artisan, Agri-Foods, Pastry shops 

What are the tasks the a tourier takes

Works with doughs and laminated doughs

Name 4 main groups of microorganisms dangerous for humans

Bacteria, Virus, Mold, Parasites

What are bacteria that cause disease in humans known as?

Pathogens

Name 3 bacteria involved in food poisoning

E-coli, Salmonella, Listeria

What are FBI Outbreaks?

Food Bourne Illness where two or more people have illness from the same product

Name 3 sources or factors involved in the contamination of food

Biological, Chemical, Physical

What is the ideal temperature range for bacterial development

20-45 c

What is the name of the most emblematic method to control the risks of microbiological contamination

HACCP (Hazard Analysis Critical Control Point)

Define the forward flow of food in time

The path of the food from the manufacturer, to the kitchen, to the dish, to the consumer 

Give two precautions that can be taken with regard to hand hygiene

Wash hands properly and Wash Often and When Needed

At what temperature should frozen preparation be defrosted

40 c

The use of the word "cream" without any other qualifiers is reserved for what type of product?

Must have at least 30% butterfat

What does the term "whipping cream" indicate?

Pasteurized Cream with a minimum of 30% fat

What percentage of fat does a cream need to have in it to be whipped?

minimum 32%

Why does cream expand when whipped

Whisk introduces air bubbles and the fat merge and solidify making the mass lighter and expand in volume

What does UHT Stand for

UltraHigh Temperature

What product is derived from cream

Butter

What are the rules for storing UHT cream?

Unopened: 18 c or lower

Opened: 6 c

What is a pasteurized or sterilized cream with a fat content of between 12 percent and 30 percent known as?

light or low-fat cream

What must be stated on the label of a commercially sold cream? (6 total)

Product name, fat content, weight, use by date, storage temperature, additives

Criteria for water to be fit for consumption: Organoleptic Parameters Examples (required at least 1 for quiz)

color, odor, taste, turbidity

Criteria for water to be fit for consumption: Physical/Chemical Parameters Examples (required at least 1 for quiz)

pH, temperature, chlorides, sulfates

Criteria for water to be fit for consumption: microbiological Parameters Examples (required at least 1 for quiz)

Coliforms, streptococci

Criteria for water to be fit for consumption: Undesirable substances Examples (required at least 1 for quiz)

Nitrates, hydrocarbons

Criteria for water to be fit for consumption: Toxic substances Examples (required at least 1 for quiz)

Arsenic, cyanide

Criteria for water to be fit for consumption: Micropollutants Parameters Examples (required at least 1 for quiz)

Pesticides

Explain the distinction between a spring water and a mineral water

Spring waters are naturally fit for human consumption

Mineral waters are spring waters with mineral and trace element content

What are the 4 roles of water in leavened doughs?

Hydration, Gluten Elasticity, Solvent, Yeast Development

What are the 5 roles of Salt in leavened doughs?

Regulates fermentation, Develops flavor, Improves crust color, Strengthens gluten, slows microbes

Chemical Formula for salt

NaCL

Chemical formula for Water

H2O

The use of the word “butter” without any other qualifiers is reserved for what type of product?

Water in an oil emulsion dairy product obtained by mechanical processes & whose component is of dairy origin (cow milk)

What fat content must butter have?

at least 82% butterfat

What is the maximum percentage of water authorized in butter?

16%

Which type of fatty acids mostly comprise the lipid fraction of butter?

Saturated fatty acids

When butter is produced, what is the purpose of maturing the cream?

Flavor and color develop through lactic fermentation, Diacetylmorphine forms & the cream turns yellow

When butter is produced, what is the purpose of churning the cream?

Binds fat into homogenous mass and reverses the emulsion in the cream

What is a continuous butter-making machine?

Preforms all stages of butter making in a continuous process

What type of butter is used to make laminated doughs

Dry butter: More flexible and higher melting point

What type of butter is used to make buttercreams?

Wet butter

What are fractioned butters

Butters whose melting point has been modified

What is the average melting point of butter

31-32 c

What are the rules for storing butter?

Stored at 4 C, away from light and air, in airtight packaging

What is the main butter substitute?

Margarine

What are the two main types of oil

Solid and Liquid

Why are some oils solid and others solid and others liquid at room temperature?

Saturated Fats = Solid at room temperature

Unsaturated Fats = Liquid at room temperature

What are the two origins of edible oils?

Plant or Animal origin

Name three liquid oils that are of plant orgin

Peanut, Rapeseed, Corn

Name three solid oils that are of plant oil

Palm oil, Coconut oil, Shea butter

Name three solid oils that are of animal orgin

Suet, lard, duck fat

Which mineral oil is edible?

Paraffin oil

When was margarine invented and who invented it?

1869, by Hyppolite MEGE-MOURIES

The composition of margarine is most similar to what other fat?

Butter

What is minarine?

Margarine that has a fat content of 41%

What are the four main groups of professional margarines

Special Margarines for

• Fillings

• Brioches

• Croissant

• Puff Pastry

What reasons justify the use of margarine as an alternative to butter

• Technological Reasons

• Climate

• Dietary

• Religious

Name two sacchariferous plants

Sugar beet and Sugar Cane

What is the chemical composition of sucrose?

C12H22O11

What are the 5 functional properties of sucrose?

• Soluble in Water

• Fermentable

• Hygroscopic

• Transforms when heated

• Tenderizing and Bulking Agent

What are the rules for storing sugar?

Away from Moisture and Dust

Does sugar have an experation date?

No

How much water should be used for cooking sugar?

30% of the mass (EX: 300 g water per kilogram of sugar)

What temperature corresponds to the firm ball stage?

120 C

What temperature corresponds to the hard crack stage?

145-155 C

What temperature corresponds to the light caramel stage?

155-160 C

What does preventing sugar crystallization mean?

Adding a certain amount of glucose syrup and/or acid to slow down crystallizatio

What material is best suited for cookware used to cook sugar?

Copper

What must we do before cooking sugar in a copper saucepan?

Cleaned with salt and vinegar and then rinse with clean water

What are polyols?.

sugar alcohols (considered additives not ingredients)

Name three polyols used in pastry making.

Isomalt, sorbitol, and xylitol.

Among the carbohydrates, what are the -gses

substances made up of simple sugar base units (also called monosaccharides)

Among the carbohydrates, what are the -gsides?

Molecules that can be hydrolyzed to give two or more -ese molecules.

What does the DE on glucose containers refer to?

dextrose equivalent, the quantity of pure dextrose in the syrup.

Why is it important to know the DE of a glucose syrup?

Glucose syrups with different DE levels are used for different recipes.

What ingredient is 50% lactose?

0% fat milk powder

What is the difference between glucose powder and dextrose powder?

Glucose powder has a certain amount of dextrose (depending on its DE) and dextrose powder is nearly 100% dextrose

How is invert sugar made?

Invert sugar is made by enzymatic or acid hydrolysis of sucrose.

Why are some honeys more liquid than others?

Honey with more fructose than glucose will be liquid

Intense sweeteners are classed in which food category?

Intense sweeteners are deemed fit for human consumption in Europe as food additives.

What is the main health risk for professionals involved with using sweeteners?

dental issues