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