food science test 3
eggs are safely cooked at ____ for at least ___ seconds
160F for 15 sec
average temperature is
161F for 15 sec
what is the temp of gelatinization? carmelization?
165, 180-90
the minimum internal temp of poultry must be____. at this temperature, juices will have turned from pink to clear
165F
UHT and Ultrapasteurized milk is heated at
280F for 2 to 6 sec
starch is responsible for ________ _____ during baking and providing structure to final product
absorbing moisture
baking soda + ____ = CO2
acid
cheese can be produced by adding an ___ or adding an ____
acid, enzyme
what is the function of acids in tenderizing meat?
acids activate protineases and chemically denature the protein
____ and ___ react in the presence of liquid to release CO2
acids, bases
______ is formed when contracting muscle results in cross-linking of actin and myosin
actinomyosin
increased amount of myoglobin can be found within the most frequently used muscle groups such as thighs and drumsticks because
active muscle groups need more oxygen
air cell in eggs gets larger with
age
what affects the texture of the fat in the animal?
age, diet, species
two examples of physical leavening
air and steam, mixing and manipulation
what happens to fats upon heating?
fats melt and form pockets where gases collect and expand
the diameter of the ____ determines tenderness. The wider the fibrils are, the more chews it takes to masticate them
fibril
what enzymes are usually used to tenderize meat?
ficin (figs), papin (papaya), bromelaine (pineapple)
fish vs poultry vs red meat difference
fish and poultry no marbling
fish are done cooking when flesh becomes firm to touch and begins to ____ easily along muscle fiber lines
flake
signs of decay in fish: eyes ___, become concave, red gills turn ___, fillets should be flat, shiny, firm, and free of ____ within muscle fibers
flat, brown, gaping
function of fat
flavor enhancer, mouthfeel, tenderization via shortening, gluten control
ingredients in a baked item:
flour, leavening, sugar, fat, liquid, flavor
Whole eggs are often ____ to destroy bacteria on egg shells, this doesn't change the nutritional value of eggs
irradiated
poultry is a PHF and also contains food-borne illness concerns: _____ and ____. the second can withstand high heat
salmonella, campylobacter
tenderizers are ingredients which interfere with gluten formation making the cake ___ and soft. examples:
tender, fat, salt, acidic ingredients
elastin is primarily found in ____ and ____. It connects the muscle to the bone
tendons and ligaments
what is myoglobin?
the iron containing protein that binds oxygen in muscle
how is the germ removed in grain processing?
the lipophilic portion gets stuck on wheel
what happens to gases upon heating?
they are trapped by the gluten network giving rise to product
how do acidic ingredients affect gluten formation?
they displace water and cuts gluten. the hydrogen from the acid binds with the di-sulfide bond of glutenin and gliadin instead of water
actin is a ____ filament protein, myosin is a ____ filament protein
thin, thick
chemical leavening role
to release CO2 through reactions between acids and bases in the presence of a liquid
the role of leavening
to release CO2 which will then expand upon heating and provide rise to the gluten network
non-gluten flours do not have the ability to _____ _____ the same way
trap gases
baking soda+acid and baking powder both release CO2 into gelatinized starch and gluten proteins which ____ ___ ___ and ____ when heated
traps the gas, expands
Fish inspection is a ___ process conducted by the US Dept of Commerce to determine the wholesomness of fish and sanitary conditions of precursor
voluntary
grading of poultry is a ___ process for quality. Grade A is retail sale, blemish-free. Grades B & C are processed into poultry based products (chicken pot pie, chicken noodle soup)
voluntary
meat grading is a ____ process conducted by the USDA and gives meats:
voluntary, USDA prime, choice, select
whites thin as albumin proteins break down, yolks flatten and enlarge, ___ is released from albumin causing it to flatten
water
what happens to water upon heating?
water evaporates and forms steam that is trapped w/in gluten network
meat is composed of
water, muscle, CT, adipose tissue
what is the highest percentage of gluten forming proteins on the market? this is why we see a dependence on it
wheat flour
resting flour after milling allows air to oxidize flour resulting in a _____ flour with ______ gluten forming proteins
white, stronger
Why is the meat of wild birds darker than farm raised birds?
wild game use their muscles more so darker because they have more myoglobin
two types of biological leavening
yeast and bacteria
______ are leavened biologically through fermentation
yeast breads
veal is from very ___ animals. it is a ___ ____ color because of activity restriction. the meat is very tender
young, pale pink
Why is fresh fish extremely perishable?
1) Fish flesh has psychotrophic (grows well in cold) bacteria living on its surface, when it dies the bacteria permeates the skin quickly 2) fish struggle when captured which spends all of the glycogen. because all of the glycogen is gone, no lactic acid can be produced so no natural perservatives are there 3)fish are rich in unsaturated fats which are oxidized easily
you cannot fully substitute whole wheat for all purpose because the texture will be rock solid. substitute ______ all purpose flour for whole wheat flour in the beginning
1/3
meat is a PHF because of its protein and water content. refrigerated meats should be consumed within ____ days. The exception to the guidelines is ______ (1-2 days) because it has more surface area already exposed to oxygen
3-4, ground meat
pork cuts are generally slaughtered between ______ of age
5-7 mo
Rigor Mortis happens ____ to ___ hrs, aging happens 2 days to months after slaughter
6-48 hrs
Milk pH is ____. At this pH, milk proteins are stable. Under certain conditions, milk proteins precipitate and coagulate to form a curd. These conditions include _____ or ______
6.6, lower pH, addition of enzymes
what percentage of protein in wheat flour is gluten forming
85%
Milk is _____% water, the most important to us are the ____ ___ ___ ___
87, milk solids non fat
Baking Soda has a pH of about
9
the pH increases to pH__ as CO2 escapes through permeable egg shell. this makes eggs easier to _____ if hard boiled
9, peel
once baking soda and an acid are incorporated the product should be baked immediately because
CO2 might be released
Fish lipids are easily oxidized because they are unsaturated. Trimethylamine Oxide (TMAO) is a phospholipid associated with fish fat that is oxidized to an odorous _______ as fish decay
TMA
why is milk fortified with vitamin D?
Vit D allows calcium to be absorbed
what is astaxanthin?
a red/orange pigment found in shells of shellfish. it is ground into a supplement and fed to farm salmon to make their color brighter
the composition of muscle in fish: it does not contain intramuscular fat, but rather fat is stored in ____ cavity within the fat pad in the tail
abdominal
gelatinization is the disruption of starch's molecular structure which allows starch to ____ ____ in the presence of heat
absorb water
the _____ or egg white is composed mostly of protein, water, antimicrobial compounds, and B vitamins. it coagulates at
albumin, 144-149F
when the enzyme ______ ____ is gone, pasteurization has been successful. it has a high tolerance for heat, when it dies the milk has been heated enough
alkaline phosphatase
proteins are ____ so they can bind fat and water to improve texture
amphilic
fermentation- the ____ breakdown of energy yielding compounds to release
anarobic, CO2, ethanol, energy
inspection of meat happens ____ for signs of disease and ____ for muscle inspection of disease
antemortem, postmortem
examples of very hard cheese 30% moisture
asiago, parmesan
Accurate determination of doneness for roasts or large cuts of meat requires the use of a thermometer inserted
away from the bone
two examples of chemical leavening
baking soda and baking powder
Why would a recipe call for baking soda and baking powder?
baking soda balances the acidity of the other ingredients so the taste will be good
leavening agents contribute rise and body to cakes via gases and air
baking soda, yeast, baking powder, bacteria
the yolk is composed of lipids, cholesterol, lecithin, and vitamin A. color intensity depends on the diet of the hen. Feed additives to increase the color intensity: ___ ___ or _____. the egg yolk coagulated at
beta carotene, marigold petals, 149-160F
ripening relies on ______ processes, exposing it to ___, _____, and ___
biochemical, bacteria, yeast, mold
examples of soft cheese, 50-75% moisture
brie
commonly used acids with baking soda
buttermilk, sour cream, cream of tartar
shell of egg is composed of ____- the same in bones so its processed into supplements
calcium carbonate
The lowering of the pH in rigor mortis triggers the contractile function of binding actin and myosin, the release of _____,____,____ which assist in ___. It also activates _____
calcium, potassium, sodium, tenderization, protineases
three things necessary for fermentation
carbohydrate, biological organism, water
what is the primary food for fermenting organisms?
carbohydrates
potassium bromate was found to be a _____ so "bromate-free" flour
carcinogen
____ coagulates to form the curd of cheese
casein
the main two proteins in milk are
casein and whey
UHT products are packaged in sterile containers and aspetically sealed and stored w/out refrigeration for up to 3 mo. UHT processing changes the protein structure from tertiary to secondary and causes _____ molecules not to _____
casein, coagulate
muscle groups are actively reacting to oxygen. ATP is generated from oxygen. Hemoglobin gets delievered up to the muscles as myoglobin then gives the oxygen to the cycles to generate ATP. In the absence of oxygen, the muscle is still going to try to function. In order for the muscle to maintain functionality, it will begin a _____ process of consuming _____
catabolic, glycogen
examples of hard cheese 30-40% moisture
cheddar, monterey jack
quick breads are leavened ____ and ____
chemically, physically
flour is not held and aged like it used to so ______ and _____ were added to help gluten proteins denature
chlorine dioxide, potassium bromate
Man egg substitues are only substituting _____ and ___- they are albumin based with vegetable oil, beta carotene, and proteins
cholesterol, fat
cheese production 1)_____ of casein in milk by the addition of acids or enzymes 2) curd processing when whey is drained and then salt is added to ionize the curd 3)aging (curing and ripening)
coagulation
the ______ is derived from pigment containing proteins, primarily myoglobin
color of muscle
baking powder is a ____ leavening agent in that it contains both acid and alkali for chemical reaction
complete
examples of fresh cheese, greater than 80% moisture
cream, feta, mozarella
what determines tenderness?
cut of meat, age, heredity, breed, diet, marbling, marinade
"white" vs "dark" meat is differentiated by the amount of myoglobin in the muscle. What should an anemic eat?
dark meat because it has more myoglobin and therefore more iron
oxidation of flour to some degree is good because it assists in denaturing the glutenin and gliadin so they would _______ bond quicker
di-sulfide
collagen denatures upon exposure to heat and is the _______ at the bottom of the pan when cooking red meat
drip
drying ingredients absorb mositure, giving body and structure to the cake. examples:
dry ingredients
___ and ___ are the two main connective tissue proteins that determine the tenderness of the meat
elastin, collagen
it is the _____ ____ that has the greatest impact on texture
embedded fat
the _____ is ground and turns into ____
endosperm, flour
curing relies on _______ such as _____/_____
environment, temperature, humidity
five ways meats are artifically tenderized
enzymes, salts, acids, mechanically (meat mallet), electrical stimulation
CO2 is trapped in pockets within dough/batter. Heat causes gases to ____ and product to rise as starches ___ and gluten complexes solidify around the trapped gases
expand, gelatinize
how does fat affect gluten formation?
fat coats the flour particles preventing them from binding with water
marbling is the term used to describe _____ ____ within the _____
fat embedded, muscle
beef cuts are classified by age, ____, and ______ _____
gender, genetic traits
moisteners are necessary for _____ formation and starch _____. examples:
gluten, gelatinization, syrups, dairy, water
gluten formation happens because of
glutenin, gliadin
examples of semi-hard cheese 40-50% moisture
gorgonzola, gouda
batter has a _____ water content, gluten development is ____, batters bake into a soft tender product such as muffins or pancakes and the texture of a batter is pour or drip
high, minimal
when glutenin and gliadin are ____ and _____, gluten is formed
hydrated, manipulate
why would we want to control gluten?
if we don't want a dense texture, gluten needs to be controlled (bagel vs cake)
there is an ____ amount of collagen in muscles for locomotion, there is an ____ amount of collagen in older animals
increased, increased
function of sugar
increases volume by cutting void space, increases the temp of gelatinization, contributes moistness and tenderness, aids in browning reaction
commercial baking powder is double acting which means it releases CO2 two times. Once upon _____ and twice upon _______
initial contact with moisture, heating
myoglobin is a quarternary protein with ____ inside. It is the ____ that allows it to carry oxygen
iron
marbling is a major determinant of the quality and the price. why is marbling desirable?
it determines the texture
wheat flour starts as ____, get processed into just ____
kernel, endosperm
rbGH is recombinent bovine growth hormone developed in a lab to make cattle increase
lactation yield by 10%
______ bacteria grows as milk spoils causing lumpy milk
lactic acid
___ and ____ are the two main probiotics. taking a supplement is the same as food
lactobacillus, bifidobacterium
milk solids non fat include
lactose, minerals, proteins
the air cell of an egg is the pocket of air at the _____ end of the egg. it acts as the air cushion for the egg
larger
fish don't have to be cooked as long because they have ______ and it breaks down at a lower temp
less collagen
how does water affect gluten formation?
less water, less hydrogen bonding, more water, more hydrogen bonding and more gluten
enzymes that remain active in the curd are the ____ and ____ responsible for breaking down proteins to get different tastes
lipases and proteinases
______ eggs are pasteurized to ensure food safety
liquid
whey is the ___ portion of milk remaining after cheese production, it is further processed into whey protein powder
liquid
milk proteins (whey) improve protein content and the texture of
low fat foods
dough has a ___ water content, gluten development is _____ and forms the continuous network to which other ingredients are added. Dough is usually stiff enough to cut the texture is soft and stiff and it bakes into sugar cookies
low, maximum
in general, fish and shellfish are tender because they have a ______ amount of collagen than land animals, a different amino acid content of collagen that breaks down at _____ ____, and ____ ___ ____
lower, lower temp, shorter muscle fibers
inspection of poultry is a ____ process conducted by the USDA, it is a safety oriented process antemortem and postmortem for signs of disease
mandatory
Egg grading is ____ and conducted by the USDA. The albumin index is the ration of _____ to ____ of the albumin
mandatory, height, width
Shellfish certification is a _____ process regarding harvesting from certified _____
mandatory, waters
inspection of meat is a ____ process and conducted by the USDA. It determines the _____ (disease free)
mandatory, wholesomeness
without ____, gluten cannot be formed because the ____ atom will not be exposed
manipulation, sulfur
gluten development: 1) ______ of flour in the presence of water 2)the protein structure opens, _____ atoms are exposed because the protein is now denatured 3) glutenin and gliadin cross-link and form a _________ bond 4) the _______ bond hydrogen bonds to water
manipulation, sulfur, di-sulfide
quality grades of meat take into consideration the criteria: age, meat color, meat texture, and degree of
marbling
the older the animal the more ______, but also the larger the muscle fiber
marbling
with continued exposure to oxygen or bacterial influence, uncooked meat turns brown. this product is called _____
metmyoglobin
a bagel has ____ gluten forming proteins than cake
more
the muscle fibers are shorter in fish which is why fish are naturally ___ ____
more tender
flours can absorb ____ from refrigeration, freezer causes faster oxidation of flour
odor
tunneling occurs after ____ or ____. air gets entrapped and makes holes
over incorporation, over mixing
a beneficial oxidation reaction occurs when myoglobin has its first exposure to oxygen. the product formed is ______ which has a _____ color
oxymyoglobin, bright red
______ or _____ makes the casein coagulate
pH manipulation, addition of enzymes
leavening agents are
physical, chemical, biological
distance swimmer fish such as salmon naturally have more myoglobin because they are more active which explains their
pink color
what is the purpose of gluten formation?
plastic and elastic texture that gluten creates gives rise to bread enabling the dough to retain trapped gases. gives good volume and texture
the shell is ___ to allow for ___
porous, exchange of gases
Rigor Mortis defintion
post mortem physical and biochemical event resulting in cross-linking of actin and myosin causing muscle tissue to contract and stiffen
addition of heat to whey causes it to
precipitate and adhere to the bottom of saucepan resulting in scaled flavor
Stored Glycogen in muscle is broken down to lactic acid. This lactic acid acts as a _____ because the muscle pH is now ______
preservative, 5.8
_____ aid the gut by increasing the number of helpful bacteria (normal flora) inhibiting harmful bacteria
probiotics
the primary macronutrient that gives a baked item structure and texture is ______ content
protein
tougheners are _____ rich ingredients which provide ____ and strengthen the final product. examples:
protein, structure, flour, eggs, milk
what happens to proteins upon heating?
proteins coagulate in gluten network providing texture and structure to product
myoglobin (______ (color)) as seen in veins
purple red
homogenziation is a process milk undergoes for _____. It is forced through a pressurized can to disperse the ____ ___ and reducing the size. This process has no effect on nutrient quality
quality, milk fat
how is carbon dioxide produced?
reaction of acids and bases, fermentation of yeast
adding an enzyme such as ____ results in a _____ curd and has ____ calcium because the enzyme does not interfere with calcium. adding an enzyme creates ____ cheese
rennin, hard, more, hard
leavening agents are ingredients which cause a dough or batter to ________ or increase in ______
rise, volume
pasteurization is a process milk undergoes for ____. It is the process of heating milk to destroy ______ bacteria and increasing shelf life.
safety, pathogenic
Eggs are considered a potential hazardous food because of _____ and _____. ______ is bad for pregnant women because it can cross the placenta and kill the child
salmonella, listeria
what is the function of salt in tenderizing meat?
salt aids in moisture retention and ions of Na,K,Mg help break down protein components
how does salt strengthen gluten?
salt assists in ionizing the sulfur
how does salt modify yeast activity?
salt slows the rate of co2 release (you don't want a fast release because gluten network might not be ready to entrap the gases)
fat is called shortening because it _______ the gluten strand by coating the flour particles preventing them from binding with water
shortens
there are two shell membranes to
slow diffusion of gases
the shell is protected by a cuticle or bloom to
slow transmission of gases so egg doesn't release all of its entrapped water
what does sodium do in a marinade?
sodium is not a tenderizer, it causes you to salivate more producing more enzymes to tenderize the meat you are eating
mono sodium di glutamate (MSG), calcium di glutatmate, and potassium di glutamate are being researched for their
sodium lowering ability in processed foods
adding an acid results in a ____ texture, _____ calcium. the decrease in pH causes calcium to ionize and move into the liquid whey. adding an acid creates ___ cheeses
soft, less, soft
coagulation-process by which milk separates into its _____ and ____ components
solid, liquid
______ and _____ gives flour its structure
starch, protein
what happens to starches upon heating?
starches hydrate, gelatinize, and stale
Doneness of some cuts such as steaks or chops can be determined by color and touch. Rare- ____ ___ interior, _____ texture. Medium- ____ interior, slightly firm texture, Well done- ____ interior, firm texture, moist but not juicy
strong red, spongy, pink, brown
what happens to sugars upon heating?
sugars carmelize on exterior of baked item; they bind water and aid in moisture retention during shelf life
Both glutenin and gliadin have ______ atoms in their tertiary/quaternary structure
sulfur
upon exposure to high heat for prolonged time, the ___ ____ ___ __ reacts with the ____ ___ ___ to form iron sulfide. the green ring around the yolk is an indicator of over cooking
sulfur in the egg white, iron in the yolk
keys to controlling gluten
type of flour, amount of water, amount and dispersion of fat, mixture or manipulation, acidic ingredients
kobe beef has a greater amount of _____ fat
unsaturated
fish are rich in _____ fatty acids especially ______
unsaturated, omega 3s
milk is fortified with
vitamin A, D