Untitled Flashcard Set

The FIVE Senses & Food Selection

Sight (Vision) – First impression of food; color, shape, plating, and portion size affect desire.

Smell (Olfaction) – Aroma gives strong clues to flavor; smell contributes more to “flavor” than taste alone.

Taste (Gustation) – Sweet, sour, salty, bitter, umami sensations on the tongue.

Touch (Mouthfeel/Texture) – Texture, temperature, consistency, astringency (dryness), spiciness.

Hearing (Sound) – Crunch, sizzle, pop, fizz; enhances enjoyment or expectation.

👉 Greatest influence on food selection: Sight (appearance) is usually #1 in initial selection, but smell and taste dominate after the first bite.

The FIVE Basic Tastes

Sweet

Sour

Salty

Bitter

Umami (savory)

Chemesthesis

The sensation of chemical-induced irritation without actual temperature change.

Example: Chili peppers feel “hot,” mint feels “cool,” carbonation feels “tingly.”

Personal Beliefs & Attitudes in Food Choices

Culture/religion: Kosher, Halal, vegetarianism.

Ethics: Choosing organic, avoiding GMOs, sustainable seafood.

Health: Avoiding sugar, gluten, or allergens.

Personal values: Buying local, fair-trade, or supporting small farms.

Food Evaluation

Settings used in: Food industry (product development, quality control), restaurants, research, consumer testing.

Two Main Types:

Analytical (Effective) Tests – Objective, trained panelists, controlled conditions.

Purpose: Detect differences or measure specific attributes.

Pros: Precise, scientific.

Cons: Requires training, not consumer-oriented.

Affective Tests – Subjective, untrained consumers, preference-based.

Purpose: Assess likes/dislikes and market acceptability.

Pros: Shows real-world consumer reactions.

Cons: Less precise, influenced by environment/emotion.

Effective (Analytical) Tests

Who conducts them? Trained panelists.

Two subtests:

Discriminative tests – Can tasters tell a difference?

Descriptive tests – Panel describes specific flavor/texture attributes.

Discriminative Tests (examples)

Triangle Test: Panelist gets 3 samples (2 alike, 1 different). Must identify the odd one. Useful for testing if a new formulation is noticeably different.

Duo-Trio Test: Given a reference sample, then 2 coded samples; panelist picks which matches the reference. Useful when reformulating a product.

Paired Comparison: Two samples presented; panelist chooses one based on a specific attribute (e.g., “Which is sweeter?”). Useful for testing single-attribute differences.

Affective Tests

Purpose: Determine consumer preference and acceptability.

Who conducts them? Untrained consumers (target market).

Considerations: Lighting, plate presentation, temperature, order of serving, distraction level. These factors can bias results.

Chemical Objective Tests

Used when instrument-based measurement is needed instead of human panels.

Examples: pH meter, refractometer (sugar concentration), texture analyzer, chromatography for aroma.

HBNS 201 – Comprehensive Study Guide

1. Food Evaluation

Why Evaluate Food?

Research & development

Product improvement

Sales & marketing

Quality assurance

Nutrient analysis

Detection of contaminants

Types of Food Evaluation

Sensory (subjective)

Human perception: sight, taste, odor, texture

Analytical / Effective tests: trained panel, detect differences

Discriminative tests: Are the products different?

Triangle: 3 samples → find the “odd” one

Duo-trio: 3 samples, one standard

Paired comparison: 2 samples → select “better”

Ranking: 2+ samples → rank

Ordinal: rate on a scale (e.g., Likert)

Descriptive tests: How are products different?

Affective tests: detect preferences

Usually untrained consumers

Hedonic tests: how much do you like it?

Taste panels: mix of ages/genders, ≥5 people

Controlled environment: cubicles, neutral lighting, odor-free, not hungry

Uniform presentation: sample size, temp, freshness, color/plate size

Palate cleansers: water, plain bread/crackers, 30s rest

Objective (analytical)

Lab-based; quantifies physical + chemical properties

Physical tests:

Microscope, colorimeter, spectrophotometer

Weight, volume/density

Texture: penetrometer, puncture test, Warner-Bratzler shear

Viscosity: line-spread, viscometer

Chemical tests: nutrient analysis, allergens, bacteria, pesticides

More reliable, repeatable, good for quality control

Sensory vs. Objective

Sensory: time-consuming, expensive, vital for R&D

Objective: consistent, good for routine testing

2. Food Preparation

Heat Methods

Moist Heat

Heat via water, steam, or liquid

Softens foods, enhances tenderness, flavors, retains nutrients if liquid used

Methods:

Scalding: ~150°F (milk)

Poaching: 160–180°F (delicate foods)

Simmering: 180–210°F

Boiling: 212°F

Steaming: direct steam contact, retains nutrients/color/texture

Limitation: color, flavor, nutrients may leach out

Dry Heat

Heat via air, fat, or metal; higher temps than moist heat

Methods:

Baking: hot air (300–425°F), rack position matters

Roasting: meats/poultry, often seared

Broiling: intense heat from above

Grilling: heat from below

Frying: fat transfers heat/flavor

Sauté/stir-fry: little fat

Pan-broil/pan-fry: use own fat

Deep-fry: fully submerged

Heat Transfer

Conduction: direct contact

Convection: circular currents

Radiation: electromagnetic waves

Induction: heat without contact

Knife Skills

Chef knife vs. paring knife

Cuts: Chop, Shred, Slice, Dice, Mince, Julienne

Measuring Ingredients

Volume vs. weight; scales more accurate

Equivalents:

1 Tbsp = 3 tsp

2 Tbsp = 1 fl oz

4 Tbsp = ¼ cup

8 oz = 1 cup

2 cups = 1 pint

4 cups = 1 quart

4 quarts = 1 gallon

1 lb = 16 oz

Mixing Techniques

Stirring: circular motion

Beating: vigorous

Blending: uniform mixture

Binding: adhere ingredients

Creaming: fat + sugar, light/airy

Whipping/Whisking: incorporate air

Folding: gentle incorporation

Mixing Methods

Single-stage: all ingredients together (pancakes, some cakes)

Muffin method: dry + wet mixed separately

Pastry blend: fat cut into flour first

Biscuit method: dry mixed, fat cut in, then liquid

3. Carbohydrates & Sweeteners

Basics

CHO: carbon, hydrogen, oxygen

Found mostly in plants

Source of energy for plants and animals

Monosaccharides

Pentoses: Ribose (nucleosides), Arabinose (plants)

Hexoses: Glucose (dextrose), Fructose (fruit sugar), Galactose (in lactose)

Disaccharides

Sucrose: table sugar

Lactose: milk sugar

Maltose: malt sugar

Oligosaccharides (3–10C)

Raffinose, stachyose: beans → gas

Fructo-oligosaccharides: prebiotics

Polysaccharides

Starch: amylose (unbranched, gels), amylopectin (branched, gummy)

Glycogen: animal storage

Fiber: indigestible

Insoluble: structural, non-fermented

Soluble: gels, fermented by microflora

Sweeteners

Natural: fruits, veg (beets, corn, sweet potato), dairy

Added: soda, sweets, tomato sauces, chocolate milk

Functions: sweetness, solubility, crystallization, browning, moisture, texture, fermentation, preservation, leavening

Alternative Sweeteners

Aspartame: 200x sweet, not heat-stable, caution PKU

Sucralose: 600x sweet, heat-stable

Stevia: natural

Sugar alcohols: ~2–4 kcal/g, tooth-friendly

4. Flours & Flour Mixtures

Flours

Wheat most common; others: oats, rye, barley, rice

Starch: gelatinization → water + heat, sets crumb structure

Proteins: Gluten = gliadin (sticky) + glutenin (elastic)

Overdeveloped gluten → tough baked goods

Flour Processing

Breaking → remove bran/germ

Purifying → air currents remove bran

Reducing → grind endosperm

Sifting → particle size

Classifying → fine → coarse

Flour Classifications

Higher protein → bread flour

Lower protein → cake/pastry flour

Leavening Agents

Physical: air, steam

Biological: yeast (dry, fresh, instant)

Chemical: baking powder, baking soda

Baking soda → requires acid; baking powder → includes acid

Ingredient Functions

Sugar: sweetness, food for yeast, moisture, browning, texture

Salt: flavor, firm dough, controls yeast

Liquid: hydrate flour, gelatinize starch, activate yeast

Fat: interferes with gluten, softens dough, delays staling

Eggs: structure, leavening, flavor, tenderness

Commercial Additives

Aging/maturing agents, dough conditioners, reducing agents, oxidizers, emulsifiers, enzymes

Baking

Heat → leavening → gelatinization/coagulation → structure set

High-altitude: lower boiling point → adjust ingredients/temp

Storage

Dry: airtight, cool, dry

Frozen: after kneading, ice crystals reduce dough strength

5. Starches & Sauces

Starch Sources

Cereals: wheat, rice, corn

Roots: potatoes, cassava

Beans, peas, lentils

Added Starch Uses

Thickening: soups, stews, cream fillings

Edible films: chewing gum, meat products

Sweeteners: dextrose, syrups

Structure

75% amylopectin / 25% amylose

High amylose → gelling

High amylopectin → gummy, waxy starch

Gelatinization

Requires water, heat (~135–165°F), proper time

Stir early to prevent lumps, avoid excess stirring

Acid, sugar, fat can delay or weaken thickening

Gel Formation & Retrogradation

Gel formation: sol → gel after cooling, amylose gives rigidity

Retrogradation: contraction of amylose, water expelled (syneresis)

Dextrinization

Starch cooked too long → breaks into dextrins → sweeter, poor thickening

Instant / Pre-Gelatinized Starches

Modify solubility, heating time, freeze resistance

Examples: instant pudding, gravies

Sauces

Thickened: cheese, white, gravies (roux, slurry, beurre manié)

Unthickened: hollandaise, fruit, BBQ, tomato, butter sauces

Thickening Methods

Roux: flour + fat, cooked, add liquid gradually

Beurre manié: raw flour + fat, small amounts

Slurry: cold water + starch, add to simmering sauce

Preventing Lumps

Blend fat + flour first, mix starch w/ water before adding

6. Quick Breads vs. Yeast Breads

Feature

Quick Breads

Yeast Breads

Leavening

Baking powder/soda, steam, air

Yeast (biological)

Mixing

Minimal to avoid gluten

Kneading required

Time

Fast

Slow (fermentation + proofing)

Examples

Muffins, pancakes, biscuits, scones

Sandwich bread, rolls, pizza dough

Texture

Tender, crumbly

Chewy, elastic

Flavor

Neutral, depends on ingredients

Complex (fermentation)

Issues

Over/undermixing → tunnels/crumb

Under/overkneading, overproofing

Storage

Best fresh, re-make quickly

Stales quickly, can freeze

Quick Breads Notes

Muffin method: separate dry + wet, mix briefly

Pour batters: pancakes, crêpes, waffles, popovers

Drop batters: muffins, coffee cakes, dumplings

Doughs: biscuits, scones, crackers, flatbreads

Portion control: 80–200 kcal per slice

Yeast Breads Notes

Ingredients: flour, liquid, sugar, salt, yeast, optional fat/eggs

Yeast: ferments sugar → CO₂

Kneading: develops gluten, aligns proteins

Proofing: doubles dough, pH drops

Punch down → redistributes yeast + sugar, removes large air bubbles

Storage: best 1–2 days, cool/dry, avoid fridge, freeze for longer storage

7. Fruits & Vegetables

Classification

Fruits: Mature ovaries of plants

Some “vegetables” are technically fruits: avocado, tomatoes, bell peppers, squashes, pumpkins

Seeds: corn, beans, lentils, peas

Flowers: artichoke, broccoli, cauliflower

Leaves: leafy greens, cabbages, Brussels sprouts, lettuce, spinach, kale

Stems/Shoots: asparagus, kohlrabi, celery, fennel

Tubers: potatoes, sunchokes, ginger

Enlarged stem, more starchy than roots

Can develop chlorophyll → green potatoes are toxic

Roots: beets, carrots, radishes, sweet potatoes, turnips

Anchor plant, absorb water/minerals, cannot regenerate

Bulbs: onions, garlic, shallots, leeks

Shallow growth; not true roots/tubers

Vegetable Composition

Cell wall: structural support; contains fiber

Fiber types: cellulose, hemicellulose, pectic compounds, lignin, gums

Parenchyma cells: most common

Leucoplasts → starch/water storage

Chloroplasts → chlorophyll (green)

Chromoplasts → carotenoids (orange-yellow)

Vacuoles → water storage

Intercellular spaces: filled with air → crispness

Pigments

Carotenoids: fat-soluble, yellow-orange-red, lycopene, β-carotene, xanthophylls; heat-sensitive

Chlorophyll: fat-soluble, green, photosynthesis; degraded by light/harvest/time

Blanching enhances color (forces air out, preserves chlorophyll)

Flavonoids: water-soluble; lost in cooking water

Anthocyanins → red-blue (red cabbage, radish)

Anthoxanthins → creamy-white (cauliflower, onions)

Betalains → red-purple (beets)

Phytochemicals

Plant compounds, non-nutritive

Mechanisms:

Antioxidant

Mimic hormones

Anti-inflammatory

Tip: Eat more fruits & vegetables

Nutrients & Fiber

Non-starchy vegetables: ~50 kcal per 1 cup cooked

Starchy vegetables: ~230 kcal per 1 cup cooked

Calorie control: cut veggies for snacks, soups, salads, frozen prep

Additives

Fresh veggies: silicon dioxide (marking), wax (moisture retention)

Canned: EDTA, salt, sugar, sodium bicarbonate, BHA/BHT (preservatives)

USDA Grades

Fresh: U.S. Fancy → No.1 → No.2 → No.3

Canned/frozen: Grade A → B → C → D

Selection & Storage

Select: no bruising, decay, excess moisture, proper color

Room temp storage: tomatoes, cucumbers, onions

Refrigeration: water content determines duration; use crisper

Freezing: blanch fresh vegetables first

Dry storage: tomatoes, eggplant, winter squash, tubers, dried legumes, bulbs

Controlled atmosphere: commercial

Washing

Wash immediately before use

Removes wax, soil, microorganisms, pesticides

Peel if edible → fiber source

Cooking

Use minimal liquid; steaming > boiling

Short cooking time → retains texture, flavor, color, nutrients

Changes during cooking:

Texture → softer, reduced cellulose

Flavor → preserve by short cooking

Odor → sulfur from cabbage/onions

Color → influenced by acid/alkaline

Nutrient retention → prevent mineral leaching