Food Quality - Sensory Characteristics and Functional Properties

Fill-in-the-blank practice flashcards covering safe food storage, safe preparation and presentation, sensory characteristics, and functional properties of food from Unit 2.

Proteins are made of 22 different types of amino acids, joined together by __________ bonds to form peptide chains.

peptide

__________ proteins are twisted in a round, compact shape and are found in eggs and dairy.

Globular

Denaturation is an irreversible chemical change where the peptide bond breaks, causing the protein chain to __________.

uncoil

__________ occurs when denatured proteins separate from one another and solidify before unravelled protein strands re-join to form a solid mass.

Coagulation

If a protein is over-coagulated, __________ occurs, causing the proteins to shrink, toughen, and force liquid out.

syneresis

The process shown in the image below represents __________ where egg white proteins trap air when denatured by beating.

foaming

The __________ reaction occurs when dry heat is applied to a food that contains both a protein and a sugar.

Maillard

Starch gelatinisation requires a temperature of at least __________ to thicken.

$$62^\circ\text{C}$$

In the process of starch gelatinisation shown in the diagram, heating causes starch granules to swell and release __________ into the water.

amylose

__________ is the browning of starch foods when subjected to dry heat, breaking the starch down into dextrin.

Dextrinization

Crystallisation only occurs in a __________ solution that contains the maximum amount of dissolved solute.

supersaturated

The five basic tastes detected by the tongue are sweet, sour, salty, bitter, and __________.

umami

In a __________ Discrimination test, consumers are given 3 samples where 2 are the same and 1 is different.

Triangle

A __________ is defined as a small handheld tool designed for a particular task in preparing food, such as a wooden spoon.

utensil

The food safety Danger Zone temperature range is between __________.

$$5^\circ\text{C}-60^\circ\text{C}$$

Foods should not stay in the danger zone for longer than __________.

1 HOUR

Moulds and yeasts can be destroyed by heating food to $60^\circ\text{C}$ for __________.

10 minutes

In the __________ plating style, meat is placed at the 6 o'clock position and vegetables are arranged from ten o'clock to two o'clock.

clock

Cold food storage requires temperatures between __________ to retard enzyme activity and slow microorganism growth.

0-4 degrees Celsius

Freezing food requires temperatures stored below __________ to convert water into ice so microbes cannot grow.

$$-18^\circ\text{C}$$

An inventory management method where the oldest items in stock are assumed to be sold or used first is abbreviated as __________.

FIFO (First in First Out)

In New South Wales, the legal legislation requiring all businesses to ensure food served is safe to eat is the __________.

Food Act 2003 (NSW)