NSC351 exam 2
When budgeting the meal what is the most costly item? How would you hold food costs down on this item?
Meats, Poultry and Fish. eat less meats, use less expensive proteins and replace with plant proteins
What are the five types of knowledge successful menu planning requires
Nutrition, Food preparation, Food presentation, Portion size, Target audience
What is the first step of food production in a foodservice facility?
determining your menu
Cocoa Powder is a good replacement for chocolate because?
less fat (10% fat in cocoa powder)
In "The Science of Taste" video what tool is stated as being the most important one in the kitchen?
taste buds
Explain what causes freeze point depression?
water being bound with added solutes (salt on ice)
What is the definition of osmosis?
water passes through semi-permeable membrane from low to high solute concentration
What adjustments should you make for liquid sweeteners to replace sugar in sweet goods?
1 cup of sugar = 3/4 cup of honey
What do AP and EP stand for in budgeting meals
AP: as purchased, total amount purchased before preparation. EP: edible portion, raw state minus what is discarded
Know the difference between the measurement of water activity and that of moisture content in food.
Aw, the amount of particles dissolved in water (marmalade) moisture: content of water in food, measured by finding water loss after heating
What are the 9 types of dry heat preparation? What is used to transfer the heat for each?
Baking Roasting Grilling-radiation Broiling Barbecuing Sautéing stir-frying Pan-broiling: pour out fat Pan Frying: cooked in fat Deep-frying
What is the effect of hard water upon food preparation?
CA salts: affect rehydration and cooking of legumes, tends to be fairly alkaline and effect pigments in cooked veggies, clouds tea due to precipitation of polyphenols
Describe the four methods of heat transfer?
Conduction: direct contact Convection: circulates air or water Radiation: energy as rays or waves Induction: range with magnetic coils to make magnetic field
What is the heat transfer method for induction cooking?
Dry
1. What is the 3 day rule?
Fresh produce bought should be able to be consumed in three days
What are three types of colloidal dispersions? Explain how they differ
Gels: liquid and solid foams: gas and liquid emulsions : liquid and liquid
What were the differences between the My Plate and Harvard Plate graphics
Harvard: unbiased approach, diary and red meat not included, adds physical activity My Plate: influenced by lobbyist
What is the boiling point of water in Flagstaff, AZ which is 7000 feet above sea level?
lesser atmospheric pressure, less vapor pressure, less boiling in flagstaff (bp is 10 F less than Tucson)
Why are odor perceptions linked so closely to memory?
location of the olfactory bulb in the brain
The 2010 Patient Protection and Affordable Care Act requires restaurant chains with over 20 locations to do what by 5/2018?
menus must list Kcalorie values
Know the taste receptors of the tongue (papillae, taste buds, microvilli) and where they are located.
papillae: all over, projections that give tongue velvety appearance Taste buds: back, taste cells containing microvilli: on taste buds, projections on specialized taste cells
Know the five taste sensations and what nutrient provides this (oleogustus is not to be included) For example, umami is from protein
saltiness, sourness, sweetness, bitterness and umami (from amino acids and glutamates)
Know which frying cooking methods use the most and the least amount of fat. For example sauté vs. pan fry vs. pan broil vs. deep fry.
sauté uses least, deep fat-fry uses most (example of dry method)
What are the different types of dispersions?
solutions: particles < 1nm, lemonade Colloidal: 1nm-1um, milk coarse: particles <1um, cornstarch in water
What are the primary functions of water in food preparation?
solvent and heat transfer medium
What affects the boiling point of a solution?
the more solutes the higher boiling point needed
What are characteristics of bound water?
unavailable for microbial growth and unavailable water for freezing, boiling and drying and are bound to macronutrient molecules.
Examples of smart cooking methods are?
use non-stick cookware remove extra meat fat pan broil instead of pan fry
What is the definition of specific heat?
1 calorie of water takes 1 gram of water 1 degrees Celsius
Is the expiration date required to be included on all foods in the US?
no, baby foods need expo date
Know the difference in bubble formation for scalding, poaching, simmering and boiling and what temperatures these moist heat methods are brought to (at sea level).
poaching: bubble don't rise simmer: bubbles rise to top boil: bubbles rise and break surface
What characteristics of water make it so unique?
polar, structure, 4 H-bonds and di-polarity
Where do the taste, odor and texture sensations all meet in the brain to yield flavor?
pre-frontal cortex
What are examples of objective tests used in the food industry?
preference and difference (discriminative, triangle, and descriptive, flavor profile)
What is the definition of vapor pressure?
pressure over the surface of the liquid
When is the food preparation method of blanching commonly used?
used for frozen food to rid of microbes
Personalized Wellness is defined as -
consumers experimenting with diet and lifestyle approaches to achieve optimal health
Know what descriptive, triangle, and preference sensory testing is.
descriptive: gives foods a flavor profile Triangle: guessing which product is different preference: which product they like the best
What are the correct ways to measure dry and wet ingredients for a recipe
dry measuring cup liquid measuring cup (measure at level surface)
What are the basics of how the microwave cooks foods. What nutrient do microwaves heat preferentially?
dry radiation, heat H20
The most important demographic factor affecting the nutritional content of the US diet is?
education
What are examples of endothermic and exothermic reactions?
exothermic: freezing food endothermic: boiling, sautéing and poaching
What are two important to considerations when reducing the fat in a recipe?
function of the fat in the food: croissant vs a brownie who you are cooking for
i. One cup equals how many fluid ounces ii. One tbsp. equals how many tsp. iii. How many grams in an ounce. iv. How many grams in a pound. v. How many cups in a pint vi. How many pints in a gallon vii. How many tbsp. in a cup
i. 8oz/ cup ii. 3tsp/ tbsp iii. 28 g/oz iv. 454 g/ lb v. 2 cups/ pnt vi.8 pnt/ gal vii. 16 tbsp/ cup
What are the three steps used to properly measure one cup of flour
1. sift flour 2. spoon flour 3. level with straight edge
What % of the population are supertasters? What types of foods do they avoid due to their strong response to bitterness?
25%, sensitive to coffee, grapefruit, juice and green tea
On average based upon 2014 numbers, how much time does the US family spend daily on meal preparation
37 minutes
It is estimated that there is enough food in the US for every human to consumer how many calories per day?
3800 kcals/day
According to USDA numbers what % of the American food dollar is spent eating away from home? On buying groceries?
44% away, 56% groceries
What is the optimal temperature for the taste buds to detect sensations
86'F
What 5 things need to be considered when constructing a menu?
color, texture, flavor, temperature, nutrients
What are the 8 types of moist heat preparation? What is used to transfer the heat for each?
Scalding- large, still bubbles Poaching- large, unbreaking bubbles Simmering- gently rising bubbles Boiling- rapid bubbles Steaming- food cooked in steam Stewing- simmered in cooking vessel (vegies) Braising- meats Parboiling- partially cooked Blanching- briefly immersing into boiling water Pressure cooking- faster cooking pressure and bp increases
Know the three basic types of menus used and how they are different from each other.
Single use: use once (catering events) Cycle: can use for several weeks (hospitals and schools) Static: always the same (restaurants and hospitals)
What is the definition of solubility?
amount a substance can dissolve in 100ml of a solvent
Know how to do the calculation discussed in class regarding how much beef to purchase for an event.
amount of people x EP answer/ conversion measurement (16 oz/lb) answ/ yield= ANSWER AP
Know an example of Diminishing marginal utility
as consumption increases pleasure decreases
Portion Distortion has happened over the decades in the U.S. To combat portion distortion what are three effective approaches?
calories in = calories out
hat do the basic cuts of chop, dice, mince, julienne, and chiffonade look like?
chiffonade: leafy greens and herbs julienne: match sticks mince: garlic
