Food Science Final

The red color of raw beef is primarily due to the presence of this protein:

Myoglobin, which binds oxygen and gives meat its characteristic color.

Which of the following would contain more molecules of water?

-100mL of water, water is more dense than ice

-molecules fit closer together

at high elevation, for example in the city of Santa Fe, New Mexico, the boiling point of water is _____ than 100 C because the atmosphere pressure is _____ than sea level

-lower; lower

-at lower pressure (air is thinner at higher elevation) water boils more easily

Cuts of beef that requires the least amount of cooking typically have___ connective tissue

-less

-it takes time to breakdown collagen

When selecting an oil for deep frying, it is best to choose an oil with a high smoke point, for example:

-peanut oil

excellent for frying

Olive oil has a pale green color due to the presence of:

chlorophyll

the type of meat at the lowest risk of oxidation and freezer damage is:

-Chicken

-less fat=less oxidative damage

The breakdown of fish collagen occurs at ________ temperature than the breakdown of beef collagen.

-a lower

-cook fish at lower temp. an it becomes flaky

Which of the following is NOT an essential component of a marinade?

-herbs

-salt increases H2O uptake

-acid breaks down collagen/protein

-oil transfers heat when cooking

the buildup of what acid is primarily responsible for the lowering of the pH in muscle tissue during the aging process.

lactic acid

Standard_______of milk (at 72 C) extends the shelf life to 2 weeks

pasteurization

Typically, as the density of ice cream_____ the cost of the ice cream_____.

Decreases, decreases

what component makes up a higher percentage in cheese, compared to milk?

-protein

-water and lactose get drained or removed

The white stuff on the surface of aged cheeses including Brie and Camembert is:

mold

Which of the following is NOT needed to make yogurt at home?

rennet

Which of the following is not a monosaccharide?

lactose

Brown sugar contains:

sucrose and molasses

Sucrose is a disaccharide containing:

glucose+fructose

Which of the following vitamins are added to low fat milk?

-D

-fat soluble

Powdered sugar contains this additive to prevent clumping

corn starch

What is starch?

-plant polysaccharide

-made up of amylose and amylopectin

-binds well with water

-easily digestable by humans

Types of Grain

-Brown rice

-Stone Ground

-Oats

-Wheatberries

-Whole Wheat

Sources of starch

-cereal grains(Wheat, corn, rice)

-vegetables(potatoes, cassava)

-legumes(soybeans, garbanzo beans)

-fruits(plantains, bananas, prunes, figs)

Starch granule

-25% amylose and 75% amylopectin

-High amylose allows for formation of “gel” when cooking

-high amylopectin content allows for thickening but not gelation

cooking starch-gelationization

The process by which starch granules absorb water and swell when heated in the presence of moisture, resulting in thickening and the formation of a gel.

cooling and “gelation”

The process by which cooled cooked starch mixtures form a gel structure as they lose heat and water is gradually expelled.

role of starch in baking bread

-70% of mass flour is starch

-structural material in cakes

-absorb water during baking process, swells and surround Co2 bubbles

-rigidity stops growth of bubbles, they pop and water vapor escapes

Starch and Stale bread

-result of water loss

-caused by starch retro gradation

-happens at low temperatures when bread cools.

Gluten

A protein complex found in wheat and other grains that gives dough its elastic structure, enabling the rise and texture of baked goods.

Gliadin

A component of gluten that contributes to dough elasticity and extensibility, allowing the dough to rise and maintain structure.

glutenin

A protein in gluten that provides strength and elasticity to dough, contributing to the overall structure and texture of baked goods.

gluten elasticity

refers to the ability of gluten to stretch and retain shape when kneaded, which is essential for proper dough structure.

Structure of Doughs and batters

The arrangement and interactions of ingredients within doughs and batters that impact their texture, consistency, and behavior during mixing, baking, and final product characteristics.

Flour

A powder made by grinding raw grains, typically wheat, which serves as the primary ingredient in most baked goods and provides structure through gluten formation.

Fat

Butter,vegetable shortening,liquid oils

Leavening

agents that produce gas during mixing and baking, resulting in the rising and lightening of doughs and batters.

Yeast

A microorganism used in baking that ferments sugars to produce carbon dioxide and alcohol, causing dough to rise.

gas bubbles

produced by leavening agents during fermentation and baking.

Fermentation(rising)

is the metabolic process where microorganisms, such as yeast, convert sugars into alcohol and carbon dioxide, causing dough to rise.

Baking

is the cooking method that uses dry heat to prepare food, particularly bread and pastries, often involving yeast as a leavening agent.

Why preheat the oven?

Preheating the oven ensures that food cooks evenly and properly by providing the necessary temperature for baking before placing items inside. This is particularly important for recipes that rely on specific temperature settings for proper leavening and texture.

Plants

are organisms that | perform photosynthesis, converting light energy into chemical energy to produce food and oxygen.

Edible Plants

-Grains(harvested seeds of grasses)

-Fruits

-Vegetables

different parts of plants

that can be consumed by humans or animals, including roots, stems, leaves, flowers, and seeds.

chemical composition of fruits and vegetables

-Water: 80-90% of weight

-Carbohydrate: formed by photosynthesis

-Proteins: essential for growth and repair

Storing fruits and vegetables

involves techniques to maintain freshness and prevent spoilage, such as refrigeration, canning, and drying.

preparing vegetables

-raw vs cooked

-skin or no skin

-steaming

Roasting Vegetables

-minimize water loss and develop flavor

Microwave radiation

involves techniques to enhance flavor, reduce bitterness, and create uniform pieces for cooking.

How does a microwave heat food?

By using microwave radiation to agitate water molecules, generating heat.

Why does browning happen?

Browning occurs due to the Maillard reaction, where sugars and amino acids react under heat, enhancing flavor and color.

oxidation of phenols

is a chemical reaction that leads to browning in fruits and vegetables, affecting flavor and appearance.

Ripening

is a physiological process in fruits that leads to changes in color, texture, and flavor, often due to the action of ethylene gas and other biochemical reactions.

History of Chocolate

-Cacao trees (Theobroma cacao) are native to equatorial South America

-First people to cultivate the tree were the Olmecs of the southern Gulf coast

-Word chocolate comes from Aztec word “xocolatl”

-Cocoa beans brought to Europe in 1502

-By late 1600’s chocolate houses in London were popular

-ability to separate cocoa butter from cocoa solids to make solid chocolate in 1847 and invention of milk chocolate in 1849

-Cocoa trees brought to Africa in late 1800’s, commercial production expanded in 1960’s

-Tree grows 20 degrees north and south of equator reaches 20 ft tall, and fruit is fibrous pods that are 6-10 inches and contain 20-40 seeds or “bean” each about 1 inch- embedded in a sweet tart pulp

Making Chocolate

is the process of transforming cacao beans into chocolate products, involving fermentation, drying, roasting, grinding, and conching to develop flavor and texture.

Composition of Fermented Cacao beans by weight

includes water, fat (cocoa butter), proteins, carbohydrates, and minerals such as magnesium and potassium.

Physiological effects of Caffeine and Theobromine

-Both molecules can stimulate heart muscle and nervous signaling

-Caffeine prevents degradation of cAMP

(cAMP stimulates vasodilation, stimulation of heart rate, breakdown of glycogen in muscle)

-can result in “stimulation”- similar to fight or flight response to adrenaline

-Humans can metabolize caffeine and theobromine-results are short lived

Roasting Chocolate

is a crucial step in chocolate production where cacao beans are heated to enhance flavor, reduce bitterness, and develop a desirable aroma.

Grinding and Refining chocolate

is the process of breaking down roasted cacao beans into a smooth, homogeneous liquid called chocolate liquor, which is essential for the production of chocolate products.

Conching

is a chocolate processing technique that involves continuous mixing and aerating of chocolate liquor to refine texture and flavor.

Cocoa butter and cocoa powder

are products derived from cacao beans; cocoa butter is the fat extracted, while cocoa powder is the solid residue after fat removal, used in various chocolate products.

Dutch or alkalized cocoa

is a type of cocoa powder that has been treated with an alkalizing agent to neutralize acidity, resulting in a milder flavor and darker color, commonly used in baking and chocolate products.

Tempering chocolate

is the process of heating and cooling chocolate to stabilize it for a smooth texture and gloss, ensuring it sets properly and has a satisfying snap when broken.

Chocolate blooms

refer to the white or dull appearance on the surface of chocolate caused by the migration of fat or sugar to the surface, often due to improper storage or temperature fluctuations.

Types of Chocolate

include dark, milk, and white chocolate, each differing in cocoa content, milk solids, and added sugars or fats.

What affects the taste of chocolate?

Factors such as cocoa bean origin, fermentation, roasting, and the addition of ingredients like sugar, milk, and flavorings can significantly influence the flavor profile of chocolate.

Storage and melting chocolate

refers to the proper techniques and conditions for keeping chocolate in a state that maintains its quality, flavor, and texture, including temperature control and humidity management.

Chocolate coated candies

are confectionery items that have a layer of chocolate covering them, often including various fillings such as nuts, fruits, or nougats.

Basic ingredients of alcohol

include water, yeast, and grains or fruits, which undergo fermentation to produce ethanol.

Beer

is an alcoholic beverage made from the fermentation of starches, primarily derived from cereal grains like barley, along with hops for flavor.

Malt

is a grain, typically barley, that has been soaked, germinated, and dried, used in brewing beer and distilling spirits.

mashing and boiling

are processes in beer production where crushed grains are mixed with hot water to extract sugars and then boiled to sterilize the wort and add hops.

fermentation

is the metabolic process by which yeast converts sugars into alcohol and carbon dioxide, crucial in beer production.

conditioning

is the final stage in beer production where beer matures and develops flavors, often involving carbonation and clarification before packaging.

Storing and serving

involves the proper techniques to maintain beer quality and flavor post-production, ensuring freshness and optimal temperature for consumption.

Distilled spirits

are alcoholic beverages made through the distillation process, concentrating alcohol and flavors by heating fermented liquids.

making distilled alcohols

is the process of fermenting and then distilling grains, fruits, or other raw materials to produce spirits such as whiskey, vodka, and rum.

Batch vs continuous Distillation

refers to two distinct methods of distilling alcoholic beverages, where batch distillation processes liquids in separate batches, while continuous distillation conducts a constant flow for efficiency and higher production.

Selecting desirable volatiles

involves the careful choice of specific compounds during the distillation process to enhance the flavor and aroma profile of the spirit.

mole volatile fractions

methanol and acetone

less volatile fractions

include higher boiling compounds that are often unwanted in the final product, as they can negatively affect flavor and aroma.

barrel aging

is a process where spirits are stored in wooden barrels to develop complex flavors and aromas through the interaction with the wood.

metabolism of alcohol

is the biochemical process by which the body breaks down and converts alcohol into energy, primarily occurring in the liver.

BAC

(Blood Alcohol Concentration) is a measure of the amount of alcohol in a person's bloodstream, usually expressed as a percentage.

Pressure cookers (like the instapot) allow for the boiling point of water to be increased

True

Freeze dried foods have longer shelf-lives than dried foods

True: less H20= longer shelf life

When oxygen gas binds to myoglobin, meat turns blue

False: turns red

Muscle tissue that is “white meat” contains high levels of carbohydrates

False: meat has little to no carbs

Minimizing stress during slaughter results in higher quality meat

True

Lecithin is a triglyceride

False: Phospholipid

Trans fats are saturated fats

False: trans=double bond, saturated has no double bonds

Tryptophan is an essential amino acid

True

Egg shells are porous

True: let out air

Milk from humans and cows contains the same % of milk proteins

False

half and half (18% milk fat) can be used to make whipped cream

False

Quickly freezing ice cream results in a smoother texture

True

Cream cheese requires rennet for its production

False

The Maillard reaction causes the unique taste of cooked milk

True

Traditional sour cream has more fat than yogurt

True

All mammals consume milk throughout adulthood

False