TCU food prep exam 2

broiling

cooking by direct heat, usually at a distance of about three inches; fat is allowed to drain away from the meat

pan broiling

cooking meat in a frying pan and allowing the fat to accumulate in the pan

pan frying

cooking meat in a frying pan and allowing the fat to accumulate in the pan

pan broiling

cooking meat in a skillet, being careful to keep removing fat as it drains from the meat

soft peak stage

egg white foam beaten until the peaks just bend over; point where other ingredients usually are folded in because of its flexibility and stability

temporary emulsion

emulsion that separates very quickly into two layers

hominy

endosperm product made by soaking corn in lye

proteolytic enzymes

enzyme capable of catalyzing a break in a protein at a peptide linkage

lactase

enzyme needed for digesting lactose

carbohydrase

general term for enzymes that catalyzes the digestion of carbohydrate

Pasturization

heat treatment to kill disease producing microorganism in milk

weeping

leakage of fluid between the filling and meringue due to inadequate denaturation of the proteins in the meringue; also called syneresis

Amylose

linear starch fraction (1, 4-α-glucosidic linkages) that is somewhat soluble in water and capable of forming gels.

whey

liquid removed from clotted milk in cheese production.

Continous Phase

liquid surrounding the suspended droplets in an emulsion

pastas

various dough pastes containing durum wheats and water and extruded or rolled and cut in a variety f flat and rounded or twisted shapes

permanent emulsion

viscous emulsion containing an emulsifying agent that rarely separates into two layers

durum wheat

a very hard, high protein wheat grown primarily in north Dakota and particularly well suited to making pastas

kasha

buckwheat groats (hulled and fragmented particles)

stiff peak stage

Point at which egg white peaks stand up straight, but the foam does not break when ingredients are folded in; used in making hard meringues and chiffon cakes.

starch in food preparation

Starch functions as a thickening agent in many sauces, soups, gravies, puddings, pie fillings and other foods Rheology: study of flow properties Thickening is achieved by heating to gelatinize the starch that will take up water during heating to create the desired flow. Cooling can transform the thickened paste into an apparent solid Heat alters the behavior of starch

Dextrinization

Starch is heated alone in a heavy skillet to develop browned flour for preparing a brown sauce or gravy Starch is subjected to dry heat, it will undergo dextrinization, a chemical change Dextrins: large molecules of starch are broken into shorter chains of glucose units and is More soluble than starch, have less thickening

BSE

abbreviation for bovine spongiform encephalopathy, a fatal brain disease that can occur in cattle

Water holding capacity

ability of muscles to hold water; an important contribution to juiciness of meats

satiety value

ability to satisfy hunger

amphoteric

able to act as an acid (carrying a + charge) or a base ( a- charge). Their carboxyl and amino groups permit proteins to do this

process cheese

blend of natural cheeses heated to at least 145 F (63 C) with the addition of an emulsifying agent and water; never ripened

Maillard reaction

browning reaction in food caused by reaction between protein and a sugar

evaporated milk

canned milk by evaporating about half of the water prior to canning;; available in various levels of fat

sweetened condensed milk

canned milk product made by evaporating about half the water and adding about 44% sugar

instant hot cereals

cereals that have been precooked to gelatinize the starch and then hydrated to produce a product requiring only rehydration to serve.

quick cooking cereals

cereals treated with disodium phosphate to hasten softening during cooking

Dextrinization

chemical breakdown of starch to shorter chains of glucose when starch is subjected to intense dry heat

Acid hydrolysis

cleavage of a molecule by utilizing a molecule by utilizing a molecule of water in the presence of an acid, which serves as a catalysts.

proteolytic coagulation

clumping or partially denatured protein molecules to make a relatively insoluble protein mass

grits

coarsely chopped hominy

fish

cold blooded aquatic animals, usually used to designate those with fins, a backbone, skull and gills

emulsions

colloidal dispersion of two immiscible liquids, with one type of liquid being dispersed as droplets in the other type of liquid

gel

colloidal system in which a liquid is dispersed in a solid

sol

colloidal system in which the discontinuous phase is a solid and the continuous phase is a liquid

starch

complex carbohydrate (polysaccharide) made of glucose units; value as a thickening agent

lecithin

compound in egg yolk that is attracted to both oil and water, making it a very effective emulsifying agent

natural cheese

concentrated milk curd; ripening is optional

whipping cream

cream with a fat content high enough to be whipped (at least 30%)

cultured buttermilk

cultured skim milk that sometimes contains lacks of butter

freezer burn

desiccation of part of the surface of frozen meat, a result of improper packaging that allows air to be in contact with the meat surface.

discontinuous phase

droplets in an emulsion

beading

droplets of moisture that form on a meringue due to overbaking

elastin

extremely strong connective tissue; a yellow colored protein in meat that is not tenderized by cooking

marbling

fatty deposits in muscle of meats

chalazae

fibrous structures at the sides of the yolk, aiding in centering the yolk within the white

edible starch films

films made from special starches containing about 80% amylose

primal cuts

first cuts (wholesale cuts) to provide large sections, yet small enough to be handed by the butcher

Gelation

formation of a gel, a colloidal dispersion in which the solid forms a continuous phase and liquid forms the discontinuous or dispersed phrase.

retrogradation

formation of crystalline aggregates in a gelatinized starch products during storage.

mellorine

frozen dessert usually made with vegetable fat.

sour cream

frozen dessert usually made with vegetable fat.

paverine

frozen dessert usually made without any dairy or meat products

trichinosis

illness caused by viable trichinella spiralis, a parasite sometimes found in pork and transmitted to humans if infected pork is heated in adequately

overrun

increase in volume of ice cream as a result of expansion as water turns to ice and as air is incorporated during freezing.

myoglobin

iron contain pigment in meat; compound similar to hemoglobin and capable of reacting with various substances to effect color changes in muscles

casein

main protein in milk; precipitated in manufacturing cheese from milk

smoking

means of helping to promote shelf life of meat by hanging it in a smokehouse to dry out the surface and add flavor to the meat

retail cuts

meats cuts available to consumers

acidophilus milk

milk containing lactobacillus acidophilus, which metabolizes the lactose in milk

fat free/ non fat milk

milk that has been skimmed to a fat level of 0.1% or less

low fat/ light milk

milk with fat reduced to 1%

reduced fat milk

milk with its fat content reduced 25% (to a level of about 2% fat)

yogurt

milk-based food produced when milk is clotted by lactic acid producing bacteria.

Brasing

moist heat method in which meat is cooked very

myosin

most abundant muscle protein

isoelectric point

pH at which the electrical charge of a protein is essentially neutral

bulgar

parboiled, cracked wheat; has a chewy and nut like flavor

dry stage

point at which beaten egg white foam becomes brittle and loses the sheen seen normally on egg white foams

Glycogen

polysaccharide in muscles, which breaks down to produce energy and lactic acid in the carcass following slaughter

Dextrin

polysaccharide made of glucose units; smaller and more soluble than starch and with reduced thickening ability

acrylamide

potential carcinogens that forms when meats, vegetables, and baked products reach extremely high temperatures.

aged beef

prime beef that has been held in very cold storage for 15-40 days to intensify flavor and tenderize the muscles

candling

procedure used to grade eggs in the shell

process cheese food

process cheese product with about 4 percent more water than in process cheese

processed cheese spread

process cheese product with about 4% more water than in process cheese food, or about 8% more than in process cheese

rennin

protein- digesting enzyme from a calf's stomach

enriched cereals

refined cereals to which thiamin, riboflavin, niacin, folate, and iron have been added at specified levels

Syneresis

separation of liquid from a gel

Tapioca

starch from the rot of cassava (also called manioc)

Resistant starch

starch that passes out of the small intestine without being digested

Waxy starches

starches from plants bred to produce a starch that is virtually all amylopectin and is free of amylose; valued for use in products where a gel is not desirable

Stabilized (modified) starches

starches resistant to retrogradation and syneresis because of formation of phosphate or acetyl esters of starch; often called modified starches.

crossed like starches

starches tested with various phosphate compounds prior to gelatinization to reduce rupturing of the starch granule.

Rheology

study of flow properties of matter

shellfish

subcategory of fish; equipped with shell or horny outer covering

emulsifying agent

substance forming a protective coating on the surface of droplets (the interface) in an emulsion

Amylopectin

the rather insoluble fraction of starch; contains both 1, 4- and 1, 6, --α-glucosidic linkages

foamy stage

transparent, coarse, somewhat fluid foam; stage appropriate for adding acid and gradually adding the sugar, but not suitable for use in food mixtures

curing

treating of meats with salt, sodium nitrate and heat to achieve color and flavor changes and to promote shelf life and reduce spoilage

UHT

ultra-high-temperature pasteurization of milk (280º F- 137.8 º C. for 2 seconds ) to sterilize the milk in its package so that it can be stored at room temperatures until the package is opened.

proteolytic denaturation

unfolding of tertiary structure and clumping of protein molecules due to heating or beating

Starch granule

units of starch (usually consisting of about 20 percent amylose and 80 percent amylopectin) deposited in concentric layers within the leucoplasts in plants

couscous

wheat cereal product made by adding a small amount of water to a mixture of semolina and a little flour and then rubbing it together into small granules that are subsequently steamed or simmered in water.

collagen

white connective tissue in meats; fibrous structural protein encasing muscle proteins