Exam 1

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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.


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