intro to food science NYU

potential biological hazards

microorganisms, plant, mushroom, toxins, molds, viruses, parasites, prions

potential chemical hazards

cleaners, sanitizers, metals, polishes, plants

potential physical hazards

foreign objects, dust, bone

Conditions favoring pathogen growth

FAT TOM

Food,Acidity,Time,Temperature,Oxygen,Moisture

Food: Conditions favoring pathogen growth

high protein/high carbs

Acidity:Conditions favoring pathogen growth

4.6-7.5 pH bacteria thrive

Time:Conditions favoring pathogen growth

no longer than 4 hrs outside

Temperature: Conditions favoring pathogen growth

41-135 degrees= danger zone

Oxygen:Conditions favoring pathogen growth

aerobic, anaerobic, facultative

Moisture:Conditions favoring pathogen growth

from 0-1 scale, .85 or more favors bacterial growth

Illnesses transferable via feces

Salmonella, Shigellosis, Norovirus

Ciguatera poisoning

found in barracuda, snapper, grouper, and amberjack that have eaten smaller fish containing the toxin

Scombroid poisoning

Histamine - improper storage of fish converts histidine to histamine & saurine

Anisakiasis

Raw or undercooked fish can contain this parasite

Herring

Cod

Halibut

Mackerel

Pacific salmon

HAACP

Hazard Analysis Critical Control Point

Most common food born illness caused by:

bacteria

Methods of thawing

fridge(safest), running water, microwave, part of cooking process

Most common fish toxin related food poisoning in the US

Ciguatera

Foods considered high risk for contributing to foodborne illness include those that are

High in protein and water

Betalins

flavonoid

acid: purplish red

alkali: yellow

Anthocyanins

Blue/red/purple

flavonoid

acid: usually red

alkali: changes to blues, purples, greens

acid/cover retains color

metals can be reactive

Cooking with cover is same as

adding acid

anthoxantins

flavonoid

whites

acid: white

alkali: yellow

cover to retain acid

hard water can make yellow

metals can be reactive

Chlorophyll

green, blue/green

Fat soluble

Acid: turns olive green

Alkali: bright green, vitamin destruction

cooking methods: blanch and shock, steam

carotenoids

yellow/orange/red

fat soluble

acid/overcooking: less intense color

alkali: little effect

overheating: vitamin destruction

lycopene

red

carotene

yellow-orange pigment

xanthopyll

yellow

waxy potatoes

thin, high sugar/moisture, low starch, issues with mallard

starchy

thicc, low sugar/moisture, high starch, fluffy

issues with potatoes

you dont want soft or shriveled, dry skins, shallow eyes, no sprouts or green color, and want absence of cracks, blemishes, rotten spots

storage of potatoes

solanine= green; exposure to sunlight. Do not store in fridge: sugar content increases

Challenges of Vegetable Cooking

retaining nutrients and creating a platable vegetable influenced by color/texture/favor

methods to control pigments

acid, alkali, cover

legumes

Veggies such as dried beans and peas that are high in fiber and are also important sources of protein.

acidity

can prevent beans from falling apart

prep issues of legumes

cooking: simmering if boiling rapidly may lead to skin loss; hard water/salt/acid may inhibit softening of pectic compounds.

acid may prevent mushiness

pectin in fruits

cementing substances between cell walls and provides plant structure and firmness; used as a thickener, emulsifier, stabilizer, texturizer

three stages of pectin

protopectin, pectin, pectic acid

ways to slow down browning of fuir

coat with sugar/water/acid, denaturing enzymes, antioxidants, decrease temperature

Which pigments are white in color?

Anthoxanthins

How can you retain color of anthoxanthins in the cooking process?

Add acid or keep cover on

Which fat soluble pigment in the carotenoid group is predominant in tomatoes?

Lycopene

Which pigments are purplish/red and not betalins?

Anthocyanins

How can you retain color during cooking process of anthocyanins?

Alkali; keep lid off

Which stage of ripening produces the best gels in fruit?

Pectin

What inhibits softening of the pectic compounds in legumes?

Hard water, salt, acid

Difference between a preserve and a jam?

preserves are wholes or chunks while jams are ground or mashed

Marmalades

juice with slices of fruit rind

Conserves

mixture of fruits, nuts and raisins

Jellies

juice of cooked fruit

Butters

cooked pulp, sugar and spices that are not gelled

Functions of fats in food

texture, flavor, aroma, appearance, heat transfer, shortening power, leavening agent, nutrients, satiety, mouth feel

Deep fat frying stages

moisture transfer, fat transfer, crust formation, interior cooking

Rancidity

spoilage of foods

hydrolytic rancidity

Water breaks larger compounds into smaller ones.

oxidative rancidity

when lipids go off due to addition of oxygen to the carbon at the double bond

factors that increase randicity

iron, copper, salt

factors that decrease rancidity

no sunlight, cool, dry

emulsions

liquid+liquid that is not miscible

three types of emulsions

temporary, semi-permanent, permanent

functions of sauces

moistness, flavor, texture, body appearance

thicc sauces

corn starch or flour added (cheese, bechamel, veloute, gravies)

unthiccened

hollandaise, tomato, butter, tarter, au jus

Structure of major sauces

liquids

thickening agents

seasonings/flavorings

Mother sauces

bechamel, veloute, espagnole, tomato, hollandaise

base ingredient for bechamel

milk

base ingredient for espagniole

brown stock

base ingredient for Hollandaise sauce

butter

base ingredient for veloute sauce

white stock, chicken stock, fish stock

Thickening agents

Roux, Beurre Manie, Slurry, Arrowroot, Cornstarch, Pureed Starch or Veggie, Liaison

Roux

50% fat 50% flour by weight; various degrees of cooking

Beurre manie

50% fat, 50% flour by weight; UNCOOKED when added to mixture

slurry

cold liquid mixed with starch

Arrowroot

clear and expensive

Cornstarch

cloudy

Pureed starch or veggie

Liaison

egg yolk and heavy cream

Acidity ____ vegetables whereas ____ causes excessive softening

toughens,alkalinity

Which of the follow would be classified as a root vegetable?

a) asparagus

b) broccoli

c) carrot

d) garlic

c

carotenoids found in vegetables are susceptible to damage from which of the following factors?

a) Light

b) Heat

c) Oxygen

d) All of the above

What is the name of the pigment responsible for the green color of plants?

a)carotene

b) chlorophyll

c) lycopene

d) Xanthopyll

b

Broccoli, cabbage, cauliflower, and kale belong to the family of____ vegetables that may have protective effects against cancer

cruciferous

Tempeh is the name of a meat alternative made from whole ________ that have been fermented.

soybeans

Legumes are a group of vegetables that include:

beans, peas, lentils

Which vegetable should not be stored in the refrigerator?

potates

Simple fruits

develop from one flower

three types of simple fruits

drupes, pomes, citrus fruits

drupes

fruits with seeds encased in a pit such as apricots, cherries, peaches and plums

pomes

fruit with seeds contained in a central core like apples and pears

citrus fruits

oranges, grapefruit, lemons, limes

aggregate fruits

develop from several ovaries in one flower. they include blackberries, raspberries and strawberries

multiple fruits

develop from a cluster of several flowers. they include pineapples and figs

pH in fruits tends to be

below 5.0

Storage of fruits

most should be stored in plastic bags with air holes in the fridge

Term for fruit with seeds contained in a central core such as apples and pears?

Pomes

Jams are best described as fruit preserves made from

ground or mashed whole cooked fruit

a fruit juice beverage that contains not less than 30 to 40% fruit juice would be classified as

nectar

fruits are generally low in fat, with three exceptions that include

avocados, coconut, and olives

what fruit has more vitamin C than a medium sized orange

papaya, kiwi, strawberries