NUTR 3600 Import

studied byStudied by 0 people
0.0(0)
get a hint
hint

aseptic packaging

1 / 192

Tags and Description

Nutrition

193 Terms

1

aseptic packaging

fully sterile packaging and containers

New cards
2

irradiation

used with meat

New cards
3

to reduce bacterial contamination

New cards
4

sensory characteristics of food

flavor, texture, sound, appearance

New cards
5

sensory analysis

to judge or evaluate food by senses

New cards
6

supertatster

taste food with more concentration

New cards
7

formal sensory evaluation

provided information beyond like/dislike

New cards
8

sensory evaluation

trained sensory evaluation panels

New cards
9

food economics

the wise use of all available resources to obtain food that is acceptable, enjoyable, and healthful

New cards
10

food disappearance data

meat up 7% eggs down 18 fruits up 9 vegg. up 17 flour and cereal up 42 cheese up 200 milk down 29 total fat up 55

New cards
11

consumer food waste

may occur during storage from microbial spoilage, contamination by bugs, spilling

improper packaging/ improper temp control

prep loss

New cards
12

throwing out parts that can be consumed

New cards
13

factors that influence food cost

crop production trade policies food processing and packaging marketing expenses types of food stores cost of convenience unit pricing eating quality nutritive value

New cards
14

flavoring: herbs and spices

herbs: aromatic plants whose leaves, stems, or flowers are used to add flavor

spices: aromatic portions of plants used as flavoring. usually the bark, roots, seeds, buds, or berries (stored in cool dark places)

New cards
15

objective evaluations of food measure all but which of the following? firmness viscosity compressibility taste

taste

New cards
16

the four tastes are

bitter, sour, salty, sweet

New cards
17

this involves food and packaging being sterilizes separatley, and then the container being filled with food in a sterile environment

irradiation aseptic packaging genetic engineering

aseptic packaging

New cards
18

whole spices may last how long?

3-5 years

New cards
19

phytochemicals

substances found in vegetables that provide heath benefits

New cards
20

leaf vegetables

Lettuce, spinach, cabbage -high in water, vitamin A value, ribo, folate, and vitamin C, calcium, iron, and oxalic acid -low in carbs, cals, protein, and fat

New cards
21

vegetable fruits

avocado, cucumber, eggplant, okra, pepper, pumpkin, snap beans, squash, tomato -high in water, vitamin A value, and vitamin C -low in carbs, protein, fat, and calories

New cards
22

vegetables flowers and stems

flowers: broccoli stems: celery, kohlrabi -high in water, vitamin C, ribo, iron, and calcium -low in carbs, fat, protein, cal

New cards
23

vegetables

New cards
24

roots, bulbs and tubers

roots: carrots, beets bulbs: onions, garlic tuber: potato -high in carbs, vitamin C and A value -low in water, fat, protein, calories

New cards
25

vegetables seeds

dry beans and peas -high in carbs and protein -low in water, fat, calories

New cards
26

USDA grades on vegetables

top grade is fancy graded on size, texture, appearance, uniformity, maturity, and freedom of defects

canned top grade is "A" federal regulations require on can -name of product -form of product -what its packed in -net weight -and additional ingredients -packers name and place of business -nutrition label

New cards
27

rate of perishability with vegetables

more water content= more perishable

New cards
28

Chlorophyll

green color -acid (pheophytin

New cards
29

dull olive green color) -extended heat (pyropheophytin

New cards
30

dull olive color and mushy) -alkali (chlorophyllin

New cards
31

bright green color but goes to mush)

New cards
32

Carotenoids

orange, red, and yellow color -acid- lessen in color

New cards
33

more firm -extended heat

New cards
34

becomes soft and some color loss -alkali

New cards
35

little change in color

New cards
36

Anthocyanins

red, blue, and purple very water soluble -acid

New cards
37

turns to bright pink and red (water is also pink and red) -extended heat

New cards
38

no change of vegetable color only water color -alkali- turns to greenish/blue (same with water)

New cards
39

betalains

pigment in red beets

New cards
40

purpleish red or yellow VERY soluble in water -acid

New cards
41

no change in beet color, only water color -extended heat

New cards
42

more color enters water -alkali

New cards
43

no change in beet color

New cards
44

anthoxanthins

white or colorless if combined with -iron

New cards
45

turns dark pigment -aluminum

New cards
46

yellow pigment -acid

New cards
47

even brighter -extended heating

New cards
48

eventually will get dark -alkali

New cards
49

turns yellow

New cards
50

flavors of vegetables

cabbage flavors -cabbage, califlower, broccoli -mild when raw, stronger when cooked (leave lid off)

onion flavors -onions, garlic, leeks -strong when raw (cook with lid on to lessen flavor)

New cards
51

dry heat

no water added -baking, frying, stir frying -best way to keep nutrient retention

New cards
52

wet heat

water added -boiling, steaming -worst way to keep nutrient retention

New cards
53

mealy potatoes

best for baked, mashed, or fried they get fluffy -russets

New cards
54

waxy potaotes

good for boiling and salads they hold texture and shape -reds

New cards
55

nutrative vlaue of fruit

-high in water, carbs (as sugar), vitamin C and A value, fiber (if skin is eaten), and phytochemicals

-low in protein, fat (except avocado and coconuts), minerals

New cards
56

fruit consumption

dietary guideline recommends 2 cups

New cards
57

ethylene gas

ripening hormone in fruits

New cards
58

different types of apples

good for eating raw (red delicious, McIntosh

New cards
59

sweet and crisp)

good for pies (cortland, yellow

New cards
60

softer but will hold shape)

good for sauces (york imperial

New cards
61

breaks down completely in heat)

good for baking (rome beauty, golden delicious

New cards
62

will hold shape but soften upon cookin)

New cards
63

storage of fruits

Controlled Atmosphere storage

New cards
64

lowers cell metabolism

New cards
65

orange juice drink blend

75-95% juice

New cards
66

orange juice drink

35-75% juice

New cards
67

orange drink

10-35% juice

New cards
68

orange-flavored drink

1-10% juice

New cards
69

any fruit juice

100% juice

New cards
70

laten heat

amount of energy to change physical state without changing the temperature

New cards
71

sensible heat

heat measured by a thermometer

New cards
72

conduction (heat)

direct contact

New cards
73

convection (heat)

circulates the heat to distribute more evenly -advantages

New cards
74

cooked faster and more evenly

New cards
75

radiation (heat)

heats the surface of the food

New cards
76

energy is transmitted in waves

New cards
77

induction (heat)

magnetic current generated by the coil

New cards
78

only the pan will get hot

New cards
79

media for heat transfer

air- baking, roasting water- boiling, steaming steam- steaming fat- frying, pan frying

New cards
80

microwave energy

high frequency electromagnetic waves of radiant energy

New cards
81

how do microwaves work

as the waves enter the food they interact with the protein, water, and some carbs and that action caused friction, which causes heat

advantages- speed, wont heat up whole kitchen

limitations- does not brown food, does not tenderize, easy to over cook

New cards
82

Dispersion systems

mixture of solids, liquids, gases

dispersion phase (the SUGAR in sugar water)

dispersion medium (the WATER in sugar water)

New cards
83

true solution

homogeneous mixture of two or more substances

New cards
84

collodial dispersion

less stable then true

New cards
85

suspensions

largest size molecule

New cards
86

emuslion

salad dressing

dispersion phase: liquid dispersion medium: liquid

New cards
87

sol

gravy

dispersion phase: solid dispersion medium: liquid

New cards
88

gel

flann

dispersion phase: liquid dispersion medium: solid

New cards
89

foam

whipped cream

dispersion phase: gas dispersion medium: liquid

New cards
90

suspenstion

whipped butter

dispersion phase: gas dispersion medium: solid

New cards
91

when to add acidic ingredients to something being gelatinized

at the end

New cards
92

roux

equal parts of fat and flour by weight

New cards
93

white sauces

melt fat, add flour (roux- half and half)

bechamle and veloute

New cards
94

structure of whole grains

bran (5% of grain, high in fiber and mineral ash)

aleurone layer (under bran, contains protein, phosphorus, fat, thiamin)

endosperm (larger central portion of the kernel high in starch, protein. low in minerals, fiber, fat, and vitamins)

germ or embryo (2-3% of grain

New cards
95

very small structure)

New cards
96

what are the different types of wheat used to make flour

hard wheat soft wheat durum wheat (semolina flour for pasta) bulgur

New cards
97

should you wash white rice?

no, the powder is the vitamins and minerals added back after processing

New cards
98

cooking of white rice

amount of water- double to amount of rice -dry rice to cooked rice is 3x the size

oven cooking- have lid on and do not stir

New cards
99

cooking brown rice

amount of water is 2.5x the amount of rice -takes longer bc of the bran

New cards
100

nutrient content of oats

high in fiber higher fat then grains B vitamins and iron

New cards

Explore top notes

note Note
studied byStudied by 13 people
Updated ... ago
5.0 Stars(1)
note Note
studied byStudied by 7 people
Updated ... ago
5.0 Stars(1)
note Note
studied byStudied by 39 people
Updated ... ago
5.0 Stars(1)
note Note
studied byStudied by 2 people
Updated ... ago
4.0 Stars(1)
note Note
studied byStudied by 5 people
Updated ... ago
5.0 Stars(1)
note Note
studied byStudied by 31 people
Updated ... ago
4.0 Stars(1)
note Note
studied byStudied by 4 people
Updated ... ago
5.0 Stars(1)
note Note
studied byStudied by 70 people
Updated ... ago
5.0 Stars(2)

Explore top flashcards

flashcards Flashcard119 terms
studied byStudied by 1 person
Updated ... ago
5.0 Stars(1)
flashcards Flashcard38 terms
studied byStudied by 24 people
Updated ... ago
5.0 Stars(1)
flashcards Flashcard66 terms
studied byStudied by 3 people
Updated ... ago
5.0 Stars(1)
flashcards Flashcard54 terms
studied byStudied by 15 people
Updated ... ago
5.0 Stars(1)
flashcards Flashcard87 terms
studied byStudied by 1 person
Updated ... ago
5.0 Stars(1)
flashcards Flashcard43 terms
studied byStudied by 14 people
Updated ... ago
5.0 Stars(1)
flashcards Flashcard132 terms
studied byStudied by 13 people
Updated ... ago
5.0 Stars(1)
flashcards Flashcard90 terms
studied byStudied by 27 people
Updated ... ago
5.0 Stars(1)