Food Science Exam Review Guide

These flashcards cover key vocabulary and concepts from the Food Science lecture notes, focusing on essential terms related to poultry, fish, cheese, eggs, fats, and candy for exam preparation.

Collagen

A protein found in poultry and meat that contributes to texture.

Myoglobin

A protein that stores oxygen in muscle cells, influencing meat color.

Elastin

A protein in connective tissue that provides elasticity.

Overcooking

Cooking food beyond the desired temperature, resulting in loss of moisture and flavor.

Undercooking

Cooking food insufficiently, which can pose food safety risks.

Cooking temperatures

Specific temperatures that food must reach for safe consumption.

Bacterial contamination

The presence of harmful bacteria in food, leading to foodborne illnesses.

Classification of poultry

Categories of poultry based on species and characteristics.

Inspection of poultry

The process of evaluating poultry for quality and safety.

Grading of poultry

Assessment of poultry quality based on standards set by governing bodies.

Thawing recommendations

Guidelines for safely defrosting frozen poultry.

Roasting time and temperature

Specific duration and heat required to roast poultry properly.

Determining doneness

Methods to check if poultry has reached safe internal temperatures.

Dry heat cooking methods

Cooking methods that use hot air or fat without moisture, such as roasting.

Moist heat cooking methods

Cooking techniques that involve water or steam, like boiling or braising.

Thermometer usage

Using a thermometer to measure the internal temperature of cooked foods.

Grading of fish

Evaluation of fish quality based on criteria such as freshness and appearance.

Inspection of fish

The process of assessing fish for quality and safety.

Characteristics of fresh fish

Traits that indicate fish is fresh, such as firm flesh and clear eyes.

Fish procurement

The act of selecting and purchasing fish based on freshness and quality.

Tender fish

Fish that is soft and easy to chew, often due to low collagen content.

Omega-3 fatty acids

Healthy fats found in certain fish, beneficial for heart health.

Mercury in fish

A harmful contaminant found in some fish, risky for pregnant women.

Cooking fish methods

Techniques used to prepare fish, such as grilling or steaming.

Fat content comparison

Analysis of fat levels in fish versus other meats like beef and pork.

Cheese classification

Sorting cheeses based on moisture content and aging.

Cheese production process

The series of steps taken to create cheese from milk.

Coagulation methods

Techniques used to curdle milk and form cheese.

Imitation cheese

Cheese substitutes made from non-dairy ingredients.

Whipping egg whites

The process of aerating egg whites to incorporate air, crucial for certain recipes.

Haugh units

A measurement used to assess egg quality based on the height of the egg white.

Storage of eggs

Recommended conditions for keeping eggs fresh and safe.

Ferrous sulfide

A compound formed when eggs are overcooked, causing a green color.

Winterized oils

Oils that have been processed to prevent cloudiness at low temperatures.

Functions of fat

Roles that fats play in cooking and nutrition, including flavor and texture.

Hydrogenation

The process of adding hydrogen to liquid fats to make them solid.

Plasticity of fats

The ability of fats to be molded or shaped at room temperature.

Fried foods absorption

The process by which fried foods absorb oil, impacting calorie content.

Candy types

Different varieties of candies, each classified by texture and ingredients.

Crystalline candy

Candy that consists of regular, uniform sugar crystals.

Noncrystalline candy

Candy that lacks a definite crystal structure, often chewy or sticky.

Calibrating a candy thermometer

Adjusting a thermometer to ensure accurate temperature readings for candy.

Candy storage

Proper ways to keep candy fresh and prevent spoilage.

Bloom in chocolate

A whitish film on chocolate caused by fat separation, that can be prevented.