Exam 2

Evaporated milk

Canned milk with 60% of the water removed and contains 6% milk fat

Impact of egg yolk on flavor/texture of custard

Egg provides firm structure in baked custards. For stirred custards, when stirred slowly, it provides a soft and creamy consistency to prevent curdling or lumping.

Egg grades

Grade AA Grade A Grade B

Hormone labeling on poultry, pork, and beef

Hormones are not permitted for use in veal or pork. An animal that has been given antibiotics must be off for a specified period of time before it's legal to slaughter

Cooking methods for tender meat vs. non-tender meat

If a meat is already tender then it does not need to cook for a long period of time. Non-tender meats should be cooked for a long period of time at low temperatures with moist heat or dry heat in order to break down the connective tissue and collagen present.

Factors to consider when purchasing fruits and vegetables

-appearance/quality -economics -organic or conventional -processing for convenience

Use of eggs

-binding properties -foam (leavening agent) -coagulation -color and flavor -eating enjoyment

Sugar-sweetened fruit

-canned in heavy syrup -frozen fruit in sugar solution -dried fruit with added sugar -fruit juice with added sugar

Whole grains

-cereal grains with endosperm, germ, and bran present in the same relative proportions as found in nature -rich in fiber, vitamins, and minerals

Enzymatic oxidation browning and prevention

-darkening of cut vegetables and fruits upon exposure to oxygen, resulting in brown pigment prevention: -acid/lemon juice -submerge potatoes in water -sprinkle with sugar or salt -blanching

Homogenization of Milk

-division of fat globules into small particles -prevents separating into a "cream" layer

New Egg quality/appearance

-firm and stands high when broken -yolk stands high and round -two "layers" of egg white evident -small air cells -yolks are slightly acidic

Vegetable storage

-fresh vegetables of high water content will wilt and toughen through loss of moisture (turgor) -high humid conditions are often best

Kinds of vegetables

-leaf vegetables -vegetable-fruits -flowers -seeds -stems and shoots -roots -bulbs -tubers

Fruit storage

-most require refrigeration -avocados and bananas are injured when chilled -peaches, nectarines, and plums should not be refrigerated until fully ripened -grapes and blueberries have protective bloom -berries mold when washed in advance

Eggs turning green

-overcooked -held hot for too long -older eggs are more likely to turn green -color caused by reaction of iron in yolk with hydrogen sulfide in white to produce ferrous sulfide

Egg shell properties

-porous -shell color has no impact on flavor or nutrition -protective coating

Egg subsitutes

-provide a low cholesterol option -contain high concentration of egg white and little to no yolk

Milk fortification

-reduced fat milk is fortified with vitamin A and D

Old egg quality/appearance

-spreads out when broken onto a plate -yolk does not stand high and round -one "layer" of white that spreads out -large air cells -egg becomes more alkaline

Sweetened Condensed milk

-sugar added to act as preservative -concentrated to 1/3 former volume

Contamination of eggs with salmonella

1 out of 20,000 eggs contaminated with salmonella the hen or shell could be contaminated raw eggs should not be consumed

Egg yolk composition

49% water 3 g protein 5 g fat

Casein

80% of milk protein

Composition of whole milk

88% water 3.4% protein 3.7% fat 4.7% carbohydrates 0.7% minerals

Egg white composition

88% water 4 g protein 0 g fat trace minerals

Candling

A method of determining egg quality based on observing eggs against a light.

Examples of Each factor to consider

Appearance/quality: -seek firm, crisp, bright in color -fresh, frozen, canned may be graded -in season and locally grown offer highest nutrients and lowest price Economics: -about 50 cents per serving Organic: -"natural and organic" -more research is needed to determine if organic and conventional are nutritionally equivalent Processing for Convenience: -modified packaging to keep produce fresh for longer -prepared food

Structure and Composition of wheat kernel

Bran: -5% of kernel -high in fiber and minerals -bran and aleurone removed in white flour Endosperm: -83% of kernel -high starch content -contains protein -very low vitamin, mineral, and fat content Germ: -2-3% of kernel -rich in fat, protein, minerals, and vitamins

Brown rice and cooking time

It has every level of whole grain: bran, endosperm, and germ, so it takes longer to cook.

Lactose-free milk and taste

It is sweet and slightly watery

Cuts of beef and tenderness

Most tender: rib, loin (short loin), and sirloin Medium tender: chuck, round Least tender: flank, plate, brisket, neck, shanks

Enriching of refined grains

Refined flours and cereals made from enosperm are enriched B vitamins, iron, and folate

Kinds of fruits

Simple fleshy fruits: -citrus fruits -drupes (stone or pit) -pomes (core) Aggregate fruits: -berries Multiple fruits: -pineapples -figs

Lactose Intolerance

The inability to completely digest the milk sugar lactose yogurt or aged cheese may be tolerated

Steel-cut oat processing

Whole oats that have been chopped into two or three pieces by a steel blade

Parts of an egg

Yolk, albumen (white), shell membrane, shell

Yolk and white heat coagulation

both coagulate gradually, but yolk coagulates at a higher temperature

Pooling of eggs

break out of the shell then put in a container

Broth vs. stock

broths contain browned meat and bones stocks contain just bone

Rice processing

brown rice: -contains bran, endosperm, and germ whole grain, least processed enriched rice: -contains starchy endosperm converted or parboiled: -soaked in water, drained, heated, dried -improved nutritive value instant or pre-cooked: -cooked, rinsed, dried, faster home cooking

Color of pasta

carotenoid pigment in wheat, yellow color

Milk coagulation for cheese

casein is coagulated and whey is removed using rennet

Fruits and Vegetables and disease prevention

certain cancers, type 2 diabetes, cardiovascular disease, and obesity

Plant pigments

chlorophyll: -phenophytin (olive green) -chlorophyllin (bright green) carotenoids: -yellow, orange, red, pink -lycopene is a cartoenoid anthocyanins: -red, purple, and blue -acid (red) -alkali (blue or purple)

Whey

coagulated by heat byproduct of making cheese

Complete proteins

contain all essential amino acids

Marbling

fat distributed within meat

Stages of coagulation by beating

foam, soft peaks, then stiff peaks

Lactose

glucose + galactose

Corn grain vs. corn eaten as a vegetable

grain: dent or field corn (harvested in the fall when it's dry), Indian corn (used to make tortilla chips)

Processing of oats

groats: -oat kernels with outer hull removed steel-cut oats: -groats cut into pieces, but not rolled old-fashioned rolled oats: -groats rolled until thin quick-cooking rolled oats: -groats cut into smaller pieces and rolled into thin small flakes

Classes of wheat

hard : higher in protein, larger volume in bread making soft: great for cookies, crackers, and pastries color: red or white

Pasteurization of milk

involves heating of milk to destroy pathogenic bacteria

Treatments to stop enzymatic oxidation browning on apples

lemon/lime juice, sugar, orange juice

Rice varieties

long grain: fluffy when cooked medium grain: sticky when cooked short grain: sticky when cooked Specialty: jasmine, Basmati, Arborio, waxy rice

Acid treatment on broccoli

makes broccoli appear very dull, almost brown green

Milk emulsion

milk fat droplets are dispersed in the milk serum oil-in-water emulsion

Fat and effect on meat tenderness and flavor

more marbling provides more juiciness and flavor

Additions/conditions that affect egg white coagulation by beating

over beaten whites are fry, lumpy, and not stable

Pigments of beef and how they change when exposed to oxygen

oxymyoglobin: forms when myoglobin is exposed to oxygen (bright cherry-red) deoxymyoglobin: observed in vacuum packed or airtight seals (purple-red) metmyoglobin: formed after a period of storage with exposure to oxygen (brown)

Purchasing quality

pack date, expiration date, USDA grading

Dried legumes

peas, beans, and lentils are rich in: complex carbohydrates, fiber, and protein low in fat

Beef Grades (best to worst)

prime, choice, select, standard, commercial, utility, cutter, canner

Processed cheese and products

process: -grinding and mixing together natural cheese varieties with the aid of heat and an emulsifying agent products: -low fat cheeses -reduced fat milk used to make these cheeses

Ethylene gas

produced by various fruits and vegetables which causes other fruits or vegetables to ripen or once ripe, spoil

Popular cereal grains

wheat, corn, rice, and oats