Intro Foods - Test 2

types of chickens

broiler/fryer; roasters; capons; hen/fowl/baking/stewing; cocks/roosters

broiler/fryer

younger than ten weeks; male/female

capons

neutered males 4 months old

hen/fowl

older than 10 months; female

cocks/roosters

older male chickens

collagen

connective tissue around muscles, joints, and tendons; supports and holds tissues together; breaks down into gelatin during cooking, making meat tender and thicker.

ligaments

around joints, connecting one bone to another; hold bones together and stabilize joints; tough and chewy, not eaten directly.

tendons

connect muscles to bones at the end of legs and wings; transfer the force of muscles to bones to create movement; tough and chewy due to dense collagen; slow cooking helps soften

fat

under the skin around organs and between muscles; stores energy and insulates the body while protecting organs; adds flavor and moisture, helps brown the skin, can make meat juicier.

skin

covers the outside of chicken, protects body, regulates temperature, provides a barrier against injury; becomes crispy and gold when dried and retains moisture in meat during cooking.

muscle

breast, thigh, drumstick, wings; leaner and cooks quickly

bone

backbone, ribs, wings, legs, adds flavor to stocks and broths

cartilage

end of bones and joints; cushions joints and reduces friction; softens with prolonged cooking but may stay rubbery.

egg labeling

AA, A, B; highest quality, firm whites, round yolk, best for frying and poaching; high quality, less firm whites and commonly sold in grocery stores; lower quality appearance, thinner whites, still safe but not sold commercially.

egg nutrition

72 calories, 6.3 g protein, 5 g fat, 186 mg cholesterol

processing

breaking, filtering, mixing, stabilizing, blending, pasteurizing, cooling, freezing, drying, and packaging is what’s included

pasteurization

process of heating eggs to a specific temperature for a set amount of time to destroy harmful bacteria like salmonella without fully cooking the egg.

health benefits of eggs

high quality protein, supports brain health, promotes eye health, strengthens bones, supports immune system, provides energy, supports healthy blood cells

fish

omega 3 fatty acids, vitamin D and B12, white or pink/orange flesh and delicate flaky and tender when cooked; baking, grilling, steaming, poaching, and pan-searing is best

beef

protein, iron, zinc, vitamin B12, fat; deep red/brown on outside when cooked, firm texture and denser than fish; grilling, roasting, broiling, pan-searing, and braising is best

poultry

protein, B vitamins, minerals, lean; pale pink when raw and light brown or white when cooked; lean and tender, thighs are juicy and darker; roasting, grilling, baking, sauteing, frying, and braising is best

fatty fish

5-10 g total fat per 3 ounce cooked portion; mackerel, lake trout, atlantic salmon

lean fish

less than 5 g total fat in a 3 ounce cooked serving; haddock, cod, tilapia, catfish

flaky fish

light and tender texture that easily separates when cooked; cod, haddock, flounder, lean fish

crustaceans

 hard, jointed external skeleton that is able to flex at the joints; shrimp, lobster, crab, crawfish.

mollusks

invertebrates characterized by their hard external shell; scallops, oysters (bivalves and cephalopods.

fish cooking methods

coagulate faster and have less collagen, so protein denatures quicker so overcooking will make it dry; a fatty fish should be poached or broiled, a lean fish should be fried, broiled, poached, or steamed.

shellfish cooking methods

must be well done, moist cooking methods on low temperature like steaming and simmering.

fish processing

most are sold fresh, frozen, or canned and others are in comminuted products. Most are frozen within two hours of harvest which delays rigor mortis, then thawed and eviscerated and sorted by muscle size

omega 3 fatty acids

reduces the risk of arrhythmias and atherosclerosis and decreases blood pressure, inflammation, and triglyceride levels. AHA recommends eating two servings of fish per week; good sources of omega are fish like salmon, albacore tuna, lake trout, and mackerel.

amino acid hydroxyproline

it is a non-proteinogenic amino acid that serves as a fundamental building block for the structural integrity of animals. It’s directly incorporated into protein during synthesis. In fish, often skin, scales and bones are discarded but they contain type one collagen. Hydroxyproline accounts for about 57% of the total amino acids in fish collagen. This determines the fish structural thermal stability. Cold water fish like cod have lower levels of this.

aquaculture

breeding, rearing, and harvesting of fish in controlled freshwater environments. Fish farming/water farming

milk components

whole milk, reduced-fat, low-fat, nonfat, half and half, cream; casein and whey

casein

curd protein including calcium and phosphate ions that are found in bundles known as micelles.

whey

milk proteins in the liquid part of the milk, resistant to coagulation and denaturation. Contains lactoglobulin which releases hydrogen sulfide contributing to smell when cooking

calcium and vitamin d benefits

calcium maintains healthy bones and teeth along with supporting circulatory systems, milk is fortified with vitamin D which also helps with healthy bones and teeth and can also be received through the sun

added milk health benefits

milk contributes to a healthy weight, muscle mass and recovery after exercise, bone health through calcium, oral health, digestive health through probiotics, and heart disease and cancer.

dairy products

milk, cream, cultured products, butter, cheese, and icecream. Cream is richer than milk with higher fat content, cultured products include buttermilk and yogurt/kefir, butter is churned cream with high amounts of fat solids, and cheese is a ripened solid product of milk.

curdling

the process where a liquid—most commonly milk or an emulsion—separates into solid lumps (curds) and a watery liquid (whey) due to changes in protein structure.

buttermilk

adding a bacterial culture to fresh pasteurized milk

half n half

pasteurized and homogenized milk that helps emulsify and stabilize.

organic milk

cows must have access to forage and a field for more than half the year, all feed must be 100% organic, and hormones are strictly banned. Higher levels of fat, protein, and micro-nutrients.

pasteurization

process of heating a food or beverage to a high enough temperature to destroy harmful pathogenic bacteria. Also makes the shelflife longer

churning of milk into ice cream

cream and dry milk are mixed with a sweetening agent and must contain at least 10% milkfat.

probiotics

Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Found in yogurt and kefir and help intestinal barrier and aid in digesting compounds like lactose.

prebiotics

Substrates that are selectively utilized by host microorganisms, conferring a health benefit. Non-digestable foods like fiber. Fermented into short chain fatty acids which nourish colon cells and help immune pathways

calcium needs

between 4 and 50 need about 1000 mg with teens needing 1300 and women needing slightly more (1200). Lactating pregnant women need significantly more.

milk health conditions

lactose/protein intolerance, milk allergy, autoimmune exacerbations, bacterial infections, avian flu, and metabolic risk.

rennin

is an enzyme derived from the rumen of calves, responsible for coagulating the milk protein casein.

cheese temperature

86 F - 131 F; or else scorching will occur

cheese acid

lactic-acid bacteria ferment the lactose in the milk, lowering the pH and helping proteins coagulate while shaping the cheese's flavor and texture.

cheese salt

Added directly to the curds or through a saltwater brine after the whey is drained to stop bacterial fermentation, control moisture, add flavor, and act as a preservative.

cheese curdling

The primary transformation phase where liquid milk separates into solid clumps (curds) and liquid (whey) through the combined action of enzymes, acid, and/or heat

egg history

earls as 2300 BC; brought to America 1430 by Christopher Columbus; eggs have become integral to many parts in the world

yolk

Serves as the primary source of nutrients (fats, vitamins, and minerals) for the developing embryo; as ages it flattens and enlarges

albumen

egg whites; Protects the yolk from shock and provides hydration and protein to the embryo. It also contains antimicrobial properties. as it ages become thinner and more watery

air sac

Located at the wide end of the egg, it provides the chick with its first breath of air just before hatching; sac decreases as time goes on

shell

The hard, porous outer covering made of calcium carbonate that protects the contents from physical damage and bacterial contamination; as it ages it degrades

chalazae

Two twisted, cord-like strands of anchor protein that suspend the yolk directly in the center of the egg; as it ages it dissapears

identifying a fresh egg

float test; if it sinks it’s fresh; if it floats it’s old

cooking an egg

makes the protein easier to digest

egg cholesterol

eggs don’t affect cholesterol; saturates in saturated fat raises cholesterol which eggs don’t have

egg allergies

person detects protein and created antibodies to fight it; common in children

eggs in recipes

leavens, emulsifies ( bond with water and fat ), moisture; binds

cooking eggs

160 F make sure white and yolk are firm

colors in eggs

shells color; blood spots broken blood vessels (safe); pink albumen (not safe); cloudy albumen (safe)

green ring around yolk

sulfur and iron in the yolk forms ferrous sulfide