Exam 1
One of a group of amines that activate the "fight-or-flight" response.
Catecholamine
Animal (Sterols) example
Cholesterol
An enzyme that causes milk to clot.
Chymosin
Cheese curd is formed through ____ of milk casein.
Coagulation
Most foods contain a ______ of the 6 nutrient groups.
Combination
Complex Carbohydrates
Digestible, Undigestible
A type of cooking method in which heat is transferred by air, radiation, fat or metal.
Dry-heat
The transfer of heat energy in the form of waves of particles moving outward from their source.
Radiation
To brown the surface of meat by brief exposure to high heat.
Sear
Compounds that enhance the flavors already found naturally in foods
Seasonings
To add a liquid to the surface of food to help prevent drying.
Baste
Incomplete Protein Examples
Beans, peas, lentils
To dip a food briefly into boiling water
Blanch
Polyunsaturated examples
Fish Oil, Veg Oil, Mayo
The combined sense of taste, odor and mouthfeel.
Flavor
Substances that add flavors not naturally present to foods.
Flavorings
Lipids are
derived from both plant and animal sources, include fats and oils.
Plant proteins, (with the exception of the protein in legumes) lack all the
essential amino acids and are therefore "incomplete".
7 HACCP Principles
1) Assembling potential hazards 2) Identifying CCD's 3) Establishing limits for CCP's 4) Monitoring CCD's 5) Taking corrective actions 6) Verifying by regularly evaluating records. 7) Documenting through record keeping.
Food provides 1.______(kilocalories) and 2. ______, which are needed for the maintenance, repair and growth of 3. ________.
1. Energy 2. Nutrients 3. Cells
To gather in a mass or ball.
Agglomerate
Complete
Animal Sources
A compound that inhibits oxidation, which can cause deterioration and rancidity.
Antioxidant
A sensory phenomenon characterized by a dry, puckery feeling in the mouth.
Astringency
Monounsaturated examples
Avocado, Olive Oil, Peanuts
The direct transfer of heat from one substance to another that it is contacting.
Conduction
Describes a food's firmness or thickness.
Consistency
The transfer of heat by moving air or liquid currents through and/or around food.
Convection
The ideas, customs, skills, and art of a group of people in a given period of civilization.
Culture
The aging of cheese in controlled conditions of temperature and humidity.
Curing
Complete Protein Examples
Eggs, meat, poultry, fish, milk
Nutrients that were lost in processing are added
Enriched
Triglycerides
Fatty Acids, Glycerol
Digestible
Glycogen, Starch
A mechanical process that breaks up the fat globules in milk.
Homogenization
Proteins
Incomplete, Complete
The transfer of heat energy to a neighboring material without contact.
Induction
To cut food lengthwise into very thin, stick-like shapes.
Julienne
The form of energy associated with motion.
Kinetic
_____ of cheese curd means melting it together into a solid mass.
Knitting
Food that is "fit,right,proper" to be eaten according to Jewish dietary laws.
Kosher
The _____ reaction results in the browning of cheeses during heating.
Maillard
A type of cooking method in which the heat is transferred by water, a water-based liquid, or steam.
Moist-heat
Cheeses high in ______ and _____ tend to melt easily.
Moisture, Fat
The tangy flavor of blue cheese comes from small compounds released by a
Mold
Simple Carbohydrates
Monosaccharides, Disaccharides
Unsaturated Fatty Acids
Monounsaturated, Polyunsaturated
A bioactive compound that has health benefits.
Nutraceutical
High-fat cheeses tend to ____ when heated, which gives them an unappealing appearance.
Oil off
Relating to the sense of smell.
Olfactory
A food preservation process in which liquids are heated to a specified temp for a certain period of time.
Pasteurization
Incomplete
Plant Sources
Sterols
Plant, Animal
The ability of a fat to be shaped or molded.
Plasticity
Fructooligosaccharides and inulin can serve as
Prebiotics
Live microbes in foods that can be beneficial to health.
Probiotics
Undigestible (polysaccharides)
Soluble fiber, Insoluble fiber
Solvents are involved in the formation of numerous
Solutions, Colloidal Dispersions, Emulsions and Suspensions
A ______ plays a crucial role in preservation.
Solvent
Disaccharides
Sucrose, Maltose, Lactose
The stage of cooking in which food becomes soft and translucent.
Sweat
CCP's (central control points)
Time, Temp
Edible Lipids
Triglycerides, Phospholipids, Sterols
Three major lipid groups are
Triglycerides, phospholipids and sterols.
Both ____ and _____ function at the cellular level.
Vitamins, Minerals
Molecules capable of evaporating like a gas into the air.
Volatile Molecules
Generally cheeses with a low ______ content can be successfully frozen for up to 2 months.
Water
The Six Major Nutrient Groups
Water, Carbs, Proteins, Lipids, Vitamins, Minerals (Why Can Pigs Launch Vermillion Melons)
Ricotta and the Scandinavian cheeses primost, mysost, and gietost are all made from the liquid called
Whey
The watery component of milk removed from the curd during cheese making.
Whey
Carbohydrates are the
sugars, starches and fibers found primarily in plants.
The human body contains about ___ to ___ percent water.
60 to 70
Understanding food _______ is important in planning good nutrition.
Chemistry
Nutrients that weren't originally in the food are added
Fortified
A food or beverage that imparts physiological benefits and/or improves performance.
Functional Food
A unit of genetic information in the chromosome.
Gene
Monosaccharides
Glucose, Galactose, Fructose
Relating to the sense of taste.
Gustatory
Arabic word meaning permissible usually refers to permissible foods under Islamic law.
Halal
HAACP stands for
Hazard Analysis Critical Control Point
A plant leaf valued for its flavor or scent.
Herb
Both _____ and _____ food additives are available.
Natural, synthetic
The chemical and physical changes that occur when cheese is aged.
Ripening
One of the few minerals used in foods for a functional purpose specifically its ability to act as a preservative.
Salt
Dry or brine _____ of cheese curd controls bacterial growth and adds flavor.
Salting
Fatty Acids
Saturated, Unsaturated
Nonnutritive components in foods include food ______ and beneficial or harmful ______ compounds.
additives, plant
Proteins consist of
amino acids linked together by peptide bonds.
Starches consist of
amylose and amylopectin.
The primary protein found in milk
casein
To clot or become semisolid
coagulate
Two examples of food additives are
color compounds and flavor compounds.
Fiber can be characterized in several ways, including
crude or dietary, soluble or insoluble, functional or total.
When milk clots it forms a
curd
Vitamins and minerals don't provide energy and both are found to some degree in most
foods.
Soft, mild-tasting, highly perishable cheeses such as ricotta and farmer's are classified as
fresh cheeses.
Water concentrations in foods range from 70 to 95 percent in
fruits, vegetables and meats.
Less than 15 percent water concentration in
grains, dried beans and fats.
Proteins are essential to proper
growth and maintenance.
In food preparation, water acts as a ____________ agent.
heat-transferring
Food additives are used to
improve appeal, extend storage life, maximize performance and protect nutrient value.
Proteins are different from carbs and lipids because they contain
nitrogen.
MSNF are composed primarily of
proteins and lactose.
The main purpose of eating and drinking is to
provide energy and to replace those nutrients used up in the body's maintenance, repair and growth.
The basic building block of carbohydrates is the
saccharide, which is composed of carbon, hydrogen and oxygen.
Roquefort, blue, Muenster, and Stilton cheeses contain 40-50% moisture and are considered
semi-hard cheeses.
Water is the
simplest but most important of all nutrients.
Some foods are enriched or fortified with
vitamins and/or minerals.
