Multicultural Foods Final Exam

Tomalley

(from the Carib word tumale, meaning a sauce of lobster liver), crab fat, or lobster paste is the soft, green substance found in the body cavity of lobsters, that fulfills the functions of both the liver and the pancreas.

The storage life of foods is affected by the

-freshness of the food when it reached the grocery store -length of time and the temperature at which it was held before purchase -temperature of your food storage areas -humidity level in your food storage areas -type of storage container or packaging the food is stored in -characteristics of the food item

Yeast Production

Anaerobic growth, growth in the absence of oxygen, is quite slow and inefficient. For instance, in bread dough, yeast grow very little. Instead, the sugar that can sustain either fermentation or growth is used mainly to produce alcohol and carbon dioxide

Quick Breads

Any bread leavened with leavening agents other than yeast or eggs. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads. Examples: Banana Bread. Banana Nut Bread. Biscuits. Cornbread. Cranberry Bread. Fruit Bread. Irish Soda Bread. Muffins.

Chemical Leavening Agents

Baking soda and baking powder. Baking soda, or bicarbonate of soda, decomposes to form carbon dioxide that produces leavening. But to produce enough leavening, you'd need a lot of baking soda.

Starchy Fruits

Bananas Breadfruit Plantain Peanuts Winter squash Pumpkin Figs Sapota / Sapodilla / Chikoo Water chestnut Raisins Plums

Pepo

Berry with outer wall or rind formed from receptacle tissue fused to exocarp; Fleshy interior is mesocarp and endocarp Gourd family (Cucurbitaceae), including cucumbers, watermelons, squash, pumpkin

Hesperidium

Berry with thick, leathery "peel" (exocarp and mesocarp) and juicy pulpy endocarp arranged in sections Juice sac from ovary wall Oranges, grapefruit, lemons, limes; all citrus fruit; rind has oil glands

Bok Choy

Chinese cabbage of a variety with smooth-edged tapering leaves.

Dehydrated

Contrary to popular belief, dehydrated/instant potatoes found in boxes in the center aisle of the grocery store are REAL potatoes. Whole potatoes are actually put through an advanced process to create premium dehydrated/instant potato products. Thanks to the careful processing techniques used, dehydrated/instant potato products retain most of their nutrition. Dehydrated/instant potatoes provide significant amounts of potassium and some B vitamins, as well as smaller amounts of other vitamins and minerals including iron.

Aggregate Fruit

Development of numerous simple carpels from a single flower, some are dry fruit attached to fleshy receptacle, others an aggregation of simple fleshy fruit (drupes) Strawberry, blackberry, raspberry

Types of Yeast

Dry Yeast, Fresh Yeast, Instant or Easy Bake Yeast

Fries

Fries are made from fresh white potatoes. Like potatoes cooked by other methods, fires provide important shortfall nutrients and are now prepared with healthier oils. Innovations in food science and technology are driving continuous improvement to ensure this nutritious and popular vegetable continues to align with dietary guidance. When eaten in moderation, fries can be part of a healthy, well-balanced diet.

Pome

From compound, inferior ovary (one embedded in surrounding receptacle or perianth tissue); fleshy edible part is ripened tissue surrounding ovary, which matures into "core" and contains seed Apples and pears, both members of subfamily of Rosaceae

Univalve

Having a shell consisting of a single valve or piece

Multiple Fruit

Individual ovaries of many separate flowers clustered together Mulberry, pineapple, fig

Mealy Vs. Waxy Potatoes

Mealy potatoes (russets, purple) have thick skin and a high starch content, but they're low in moisture and sugar. Waxy potatoes (red, new) are just the opposite. They're low in starch with a thin skin.

Non-Starchy Fruit

Melons Berries Citrus Fruits

Nut Fruit

One seeded fruit with hard pericarp (shell) Walnut, hazelnut, chestnut, acorns

Frozen Potatoes

Take a trip down the frozen aisle of any grocery story and you'll find many different frozen potato options, from wedges, shreds, hash browns and tots to slices, dices, crinkle cut and waffle fries. These products are instantly quick frozen to lock in the taste and nutrients of fresh potatoes, and maintain a longer shelf life. Baking frozen potatoes is a great time-saving option for breakfast, lunch, dinner or a snack.

Uses of Potatoes

The fleshy part of the root (potato) is commonly eaten as a vegetable. Potato is also used to make medicine. People take raw potato juice for stomach disorders and water retention (edema). A purified protein powder made from potato is mixed with water and used to control appetite for weight loss.

Fruit Ripeness

They change in color, size, weight, texture, flavor, and aroma (some even produce ethylene gas); these varied attributes can be good indicators of ripeness. Color is a clue, but not a reliable one. With some fruits, you can tell they're ripe by their color. As the acidity changes, the green chlorophyll breaks down.

Berry

Two or more carpel ovary, each usually many seeds; inner layer of pericarp (mesocarp and endocarp) is fleshy Tomatoes, grapes, dates

Drupe

Usually only one-carpel ovary and with only one seed developing; endocarp is hard and stony, fitting closely around seed; mesocarp is fleshy, and fruit is thin skinned (thin, soft exocarp) Many members of rose family (Rosaceae), including cherry, peach, plum, almond, apricot; not in the Rosaceae: olive and coconut are also drupes (Coconut has fibrous outer coat rather than fleshy one)

Rich Dough

Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.

Broccoli

a cabbage of a variety similar to the cauliflower, bearing heads of green or purplish flower buds. It is widely cultivated as a vegetable.

Complex Carbohydrate

a carbohydrate, as sucrose or starch, that consists of two or more monosaccharide units.

Bulgar

a cereal food made from whole wheat partially boiled then dried.

Grits

a dish of coarsely ground corn kernels boiled with water or milk. coarsely ground corn kernels from which grits are made.

Pasta

a dish originally from Italy consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water.

Lean Dough

a dough low in fat and sugar. Hard crust breads and rolls such as French and Italian breads and pizza crusts. Other white and whole wheat breads and dinner rolls. These are higher in fat and sugar and sometimes contain eggs and milk solids, because they are richer, they have a softer crust.

Flat Fish

a flattened marine fish that swims on its side with both eyes on the upper side. They live typically on the seabed and are colored to resemble it.

Endosperm

a food reserve tissue inside the seeds of most flowering plants ground into flour for bread (the rest of the grain is included as well in whole wheat flour)

Salmon

a large edible fish that is a popular game fish, much prized for its pink flesh. Salmon mature in the sea but migrate to freshwater streams to spawn.

Risotto Rice

a northern Italian rice dish cooked in a broth to a creamy consistency.

Wheat Germ

a nutritious foodstuff of a dry floury consistency consisting of the extracted embryos of grains of wheat.

Potato

a starchy plant tuber that is one of the most important food crops, cooked and eaten as a vegetable.

Wild Rice

a tall aquatic North American grass related to rice, with edible grains. the grain of the wild rice plant used as food.

Masa Harina

a very finely ground corn flour made from corn that's dried, cooked in water with slaked lime (which gives it distinctive flavor), ground, and dried again. Mixed with water (or sometimes oil), it forms the dough called "masa" that is used to make corn tortillas

Cephalopod

an active predatory mollusk of the large class Cephalopoda, such as an octopus or squid

Byvalve

an aquatic mollusk that has a compressed body enclosed within a hinged shell, such as oysters, clams, mussels, and scallops.

Crustacean

an arthropod of the large, mainly aquatic group Crustacea, such as a crab, lobster, shrimp, or barnacle.

Mahi-Mahi

an edible marine fish of warm seas, with silver and bright blue or green coloration when alive

Mollusk

an invertebrate of a large phylum that includes snails, slugs, mussels, and octopuses. They have a soft, unsegmented body and live in aquatic or damp habitats, and most kinds have an external calcareous shell.

Round Fish

an ordinary fish as distinguished from a flatfish; an entire fish as distinguished from a dressed fish.

Celeriac

celery of a variety that forms a large swollen turniplike root that can be eaten cooked or raw.

Hominy

coarsely ground corn used to make grits

Duchess Potatoes

consist of a purée of mashed potato and egg yolk, butter, salt, pepper, and nutmeg, which is forced from a piping bag or hand-moulded into various shapes which are then baked at 245 °C until golden

Nutritional Value

defines what a food is made of and its' impact on the body

Couscous

dish made from tiny granules of durum wheat.

Poultry

domestic fowl, such as chickens, turkeys, ducks, and geese.

Yeast

eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and 1,500 species are currently identified. They are estimated to constitute 1% of all described fungal species.

Cracked Wheat

grains of wheat that have been crushed into small pieces.

Semi-Perishable Foods

if properly stored and handled, may remain unspoiled for six months to about one year. Flour, grain products, dried fruits and dry mixes are considered semi-perishable.

Connective Tissue

include several types of fibrous tissue that vary only in their density and cellularity, as well as the more specialized and recognizable variants—bone, ligaments, tendons, cartilage, and adipose (fat) tissue.

Cornmeal

meal made from ground, dried corn. mixed with water and baked on the flat surface of a hoe or griddle.

Perishable Foods

meat, poultry, fish, milk, eggs and many raw fruits and vegetables. All cooked foods are considered perishable foods. To store these foods for any length of time, perishable foods need to be held at refrigerator or freezer temperatures. If refrigerated, perishable foods should be used within several days.

The importance of cultural diversity in our nation

our country, workplaces, and schools increasingly consist of various cultural, racial, and ethnic groups. We can learn from one another, but first we must have a level of understanding about each other in order to facilitate collaboration and cooperation. Culture shapes our identity and influences our behaviors, and cultural diversity makes us accept, and even to some extent, integrate and assimilate with other cultures. Cultural diversity has become very important in today's world.

Non-Perishable Foods

such as sugar, dried beans, spices and canned goods do not spoil unless they are handled carelessly. These foods will lose quality, however, if stored over a long time, even if stored under ideal conditions.

Bran

the hard outer layers of cereal grain

Fois Gras

the liver of a specially fattened goose or duck prepared as food.

Giblets

the liver, heart, gizzard, and neck of a chicken or other fowl, usually removed before the bird is cooked, and often used to make gravy, stuffing, or soup.

Pasta

typically a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking.

Brown Rice

unpolished rice with only the husk of the grain removed.

Grain

wheat or any other cultivated cereal crop used as food.

Converted Rice

white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled.

Long Grain Rice

with a length that is four to five times its width. The rice is fluffy and dry when cooked and because of its low starch content, the rice separates easily without excessive stickiness