food science test 3

eggs are safely cooked at ____ for at least ___ seconds

160F for 15 sec

average temperature is

161F for 15 sec

what is the temp of gelatinization? carmelization?

165, 180-90

the minimum internal temp of poultry must be____. at this temperature, juices will have turned from pink to clear

165F

UHT and Ultrapasteurized milk is heated at

280F for 2 to 6 sec

starch is responsible for ________ _____ during baking and providing structure to final product

absorbing moisture

baking soda + ____ = CO2

acid

cheese can be produced by adding an ___ or adding an ____

acid, enzyme

what is the function of acids in tenderizing meat?

acids activate protineases and chemically denature the protein

____ and ___ react in the presence of liquid to release CO2

acids, bases

______ is formed when contracting muscle results in cross-linking of actin and myosin

actinomyosin

increased amount of myoglobin can be found within the most frequently used muscle groups such as thighs and drumsticks because

active muscle groups need more oxygen

air cell in eggs gets larger with

age

what affects the texture of the fat in the animal?

age, diet, species

two examples of physical leavening

air and steam, mixing and manipulation

what happens to fats upon heating?

fats melt and form pockets where gases collect and expand

the diameter of the ____ determines tenderness. The wider the fibrils are, the more chews it takes to masticate them

fibril

what enzymes are usually used to tenderize meat?

ficin (figs), papin (papaya), bromelaine (pineapple)

fish vs poultry vs red meat difference

fish and poultry no marbling

fish are done cooking when flesh becomes firm to touch and begins to ____ easily along muscle fiber lines

flake

signs of decay in fish: eyes ___, become concave, red gills turn ___, fillets should be flat, shiny, firm, and free of ____ within muscle fibers

flat, brown, gaping

function of fat

flavor enhancer, mouthfeel, tenderization via shortening, gluten control

ingredients in a baked item:

flour, leavening, sugar, fat, liquid, flavor

Whole eggs are often ____ to destroy bacteria on egg shells, this doesn't change the nutritional value of eggs

irradiated

poultry is a PHF and also contains food-borne illness concerns: _____ and ____. the second can withstand high heat

salmonella, campylobacter

tenderizers are ingredients which interfere with gluten formation making the cake ___ and soft. examples:

tender, fat, salt, acidic ingredients

elastin is primarily found in ____ and ____. It connects the muscle to the bone

tendons and ligaments

what is myoglobin?

the iron containing protein that binds oxygen in muscle

how is the germ removed in grain processing?

the lipophilic portion gets stuck on wheel

what happens to gases upon heating?

they are trapped by the gluten network giving rise to product

how do acidic ingredients affect gluten formation?

they displace water and cuts gluten. the hydrogen from the acid binds with the di-sulfide bond of glutenin and gliadin instead of water

actin is a ____ filament protein, myosin is a ____ filament protein

thin, thick

chemical leavening role

to release CO2 through reactions between acids and bases in the presence of a liquid

the role of leavening

to release CO2 which will then expand upon heating and provide rise to the gluten network

non-gluten flours do not have the ability to _____ _____ the same way

trap gases

baking soda+acid and baking powder both release CO2 into gelatinized starch and gluten proteins which ____ ___ ___ and ____ when heated

traps the gas, expands

Fish inspection is a ___ process conducted by the US Dept of Commerce to determine the wholesomness of fish and sanitary conditions of precursor

voluntary

grading of poultry is a ___ process for quality. Grade A is retail sale, blemish-free. Grades B & C are processed into poultry based products (chicken pot pie, chicken noodle soup)

voluntary

meat grading is a ____ process conducted by the USDA and gives meats:

voluntary, USDA prime, choice, select

whites thin as albumin proteins break down, yolks flatten and enlarge, ___ is released from albumin causing it to flatten

water

what happens to water upon heating?

water evaporates and forms steam that is trapped w/in gluten network

meat is composed of

water, muscle, CT, adipose tissue

what is the highest percentage of gluten forming proteins on the market? this is why we see a dependence on it

wheat flour

resting flour after milling allows air to oxidize flour resulting in a _____ flour with ______ gluten forming proteins

white, stronger

Why is the meat of wild birds darker than farm raised birds?

wild game use their muscles more so darker because they have more myoglobin

two types of biological leavening

yeast and bacteria

______ are leavened biologically through fermentation

yeast breads

veal is from very ___ animals. it is a ___ ____ color because of activity restriction. the meat is very tender

young, pale pink

Why is fresh fish extremely perishable?

1) Fish flesh has psychotrophic (grows well in cold) bacteria living on its surface, when it dies the bacteria permeates the skin quickly 2) fish struggle when captured which spends all of the glycogen. because all of the glycogen is gone, no lactic acid can be produced so no natural perservatives are there 3)fish are rich in unsaturated fats which are oxidized easily

you cannot fully substitute whole wheat for all purpose because the texture will be rock solid. substitute ______ all purpose flour for whole wheat flour in the beginning

1/3

meat is a PHF because of its protein and water content. refrigerated meats should be consumed within ____ days. The exception to the guidelines is ______ (1-2 days) because it has more surface area already exposed to oxygen

3-4, ground meat

pork cuts are generally slaughtered between ______ of age

5-7 mo

Rigor Mortis happens ____ to ___ hrs, aging happens 2 days to months after slaughter

6-48 hrs

Milk pH is ____. At this pH, milk proteins are stable. Under certain conditions, milk proteins precipitate and coagulate to form a curd. These conditions include _____ or ______

6.6, lower pH, addition of enzymes

what percentage of protein in wheat flour is gluten forming

85%

Milk is _____% water, the most important to us are the ____ ___ ___ ___

87, milk solids non fat

Baking Soda has a pH of about

9

the pH increases to pH__ as CO2 escapes through permeable egg shell. this makes eggs easier to _____ if hard boiled

9, peel

once baking soda and an acid are incorporated the product should be baked immediately because

CO2 might be released

Fish lipids are easily oxidized because they are unsaturated. Trimethylamine Oxide (TMAO) is a phospholipid associated with fish fat that is oxidized to an odorous _______ as fish decay

TMA

why is milk fortified with vitamin D?

Vit D allows calcium to be absorbed

what is astaxanthin?

a red/orange pigment found in shells of shellfish. it is ground into a supplement and fed to farm salmon to make their color brighter

the composition of muscle in fish: it does not contain intramuscular fat, but rather fat is stored in ____ cavity within the fat pad in the tail

abdominal

gelatinization is the disruption of starch's molecular structure which allows starch to ____ ____ in the presence of heat

absorb water

the _____ or egg white is composed mostly of protein, water, antimicrobial compounds, and B vitamins. it coagulates at

albumin, 144-149F

when the enzyme ______ ____ is gone, pasteurization has been successful. it has a high tolerance for heat, when it dies the milk has been heated enough

alkaline phosphatase

proteins are ____ so they can bind fat and water to improve texture

amphilic

fermentation- the ____ breakdown of energy yielding compounds to release

anarobic, CO2, ethanol, energy

inspection of meat happens ____ for signs of disease and ____ for muscle inspection of disease

antemortem, postmortem

examples of very hard cheese 30% moisture

asiago, parmesan

Accurate determination of doneness for roasts or large cuts of meat requires the use of a thermometer inserted

away from the bone

two examples of chemical leavening

baking soda and baking powder

Why would a recipe call for baking soda and baking powder?

baking soda balances the acidity of the other ingredients so the taste will be good

leavening agents contribute rise and body to cakes via gases and air

baking soda, yeast, baking powder, bacteria

the yolk is composed of lipids, cholesterol, lecithin, and vitamin A. color intensity depends on the diet of the hen. Feed additives to increase the color intensity: ___ ___ or _____. the egg yolk coagulated at

beta carotene, marigold petals, 149-160F

ripening relies on ______ processes, exposing it to ___, _____, and ___

biochemical, bacteria, yeast, mold

examples of soft cheese, 50-75% moisture

brie

commonly used acids with baking soda

buttermilk, sour cream, cream of tartar

shell of egg is composed of ____- the same in bones so its processed into supplements

calcium carbonate

The lowering of the pH in rigor mortis triggers the contractile function of binding actin and myosin, the release of _____,____,____ which assist in ___. It also activates _____

calcium, potassium, sodium, tenderization, protineases

three things necessary for fermentation

carbohydrate, biological organism, water

what is the primary food for fermenting organisms?

carbohydrates

potassium bromate was found to be a _____ so "bromate-free" flour

carcinogen

____ coagulates to form the curd of cheese

casein

the main two proteins in milk are

casein and whey

UHT products are packaged in sterile containers and aspetically sealed and stored w/out refrigeration for up to 3 mo. UHT processing changes the protein structure from tertiary to secondary and causes _____ molecules not to _____

casein, coagulate

muscle groups are actively reacting to oxygen. ATP is generated from oxygen. Hemoglobin gets delievered up to the muscles as myoglobin then gives the oxygen to the cycles to generate ATP. In the absence of oxygen, the muscle is still going to try to function. In order for the muscle to maintain functionality, it will begin a _____ process of consuming _____

catabolic, glycogen

examples of hard cheese 30-40% moisture

cheddar, monterey jack

quick breads are leavened ____ and ____

chemically, physically

flour is not held and aged like it used to so ______ and _____ were added to help gluten proteins denature

chlorine dioxide, potassium bromate

Man egg substitues are only substituting _____ and ___- they are albumin based with vegetable oil, beta carotene, and proteins

cholesterol, fat

cheese production 1)_____ of casein in milk by the addition of acids or enzymes 2) curd processing when whey is drained and then salt is added to ionize the curd 3)aging (curing and ripening)

coagulation

the ______ is derived from pigment containing proteins, primarily myoglobin

color of muscle

baking powder is a ____ leavening agent in that it contains both acid and alkali for chemical reaction

complete

examples of fresh cheese, greater than 80% moisture

cream, feta, mozarella

what determines tenderness?

cut of meat, age, heredity, breed, diet, marbling, marinade

"white" vs "dark" meat is differentiated by the amount of myoglobin in the muscle. What should an anemic eat?

dark meat because it has more myoglobin and therefore more iron

oxidation of flour to some degree is good because it assists in denaturing the glutenin and gliadin so they would _______ bond quicker

di-sulfide

collagen denatures upon exposure to heat and is the _______ at the bottom of the pan when cooking red meat

drip

drying ingredients absorb mositure, giving body and structure to the cake. examples:

dry ingredients

___ and ___ are the two main connective tissue proteins that determine the tenderness of the meat

elastin, collagen

it is the _____ ____ that has the greatest impact on texture

embedded fat

the _____ is ground and turns into ____

endosperm, flour

curing relies on _______ such as _____/_____

environment, temperature, humidity

five ways meats are artifically tenderized

enzymes, salts, acids, mechanically (meat mallet), electrical stimulation

CO2 is trapped in pockets within dough/batter. Heat causes gases to ____ and product to rise as starches ___ and gluten complexes solidify around the trapped gases

expand, gelatinize

how does fat affect gluten formation?

fat coats the flour particles preventing them from binding with water

marbling is the term used to describe _____ ____ within the _____

fat embedded, muscle

beef cuts are classified by age, ____, and ______ _____

gender, genetic traits

moisteners are necessary for _____ formation and starch _____. examples:

gluten, gelatinization, syrups, dairy, water

gluten formation happens because of

glutenin, gliadin

examples of semi-hard cheese 40-50% moisture

gorgonzola, gouda

batter has a _____ water content, gluten development is ____, batters bake into a soft tender product such as muffins or pancakes and the texture of a batter is pour or drip

high, minimal

when glutenin and gliadin are ____ and _____, gluten is formed

hydrated, manipulate

why would we want to control gluten?

if we don't want a dense texture, gluten needs to be controlled (bagel vs cake)

there is an ____ amount of collagen in muscles for locomotion, there is an ____ amount of collagen in older animals

increased, increased

function of sugar

increases volume by cutting void space, increases the temp of gelatinization, contributes moistness and tenderness, aids in browning reaction

commercial baking powder is double acting which means it releases CO2 two times. Once upon _____ and twice upon _______

initial contact with moisture, heating

myoglobin is a quarternary protein with ____ inside. It is the ____ that allows it to carry oxygen

iron

marbling is a major determinant of the quality and the price. why is marbling desirable?

it determines the texture

wheat flour starts as ____, get processed into just ____

kernel, endosperm

rbGH is recombinent bovine growth hormone developed in a lab to make cattle increase

lactation yield by 10%

______ bacteria grows as milk spoils causing lumpy milk

lactic acid

___ and ____ are the two main probiotics. taking a supplement is the same as food

lactobacillus, bifidobacterium

milk solids non fat include

lactose, minerals, proteins

the air cell of an egg is the pocket of air at the _____ end of the egg. it acts as the air cushion for the egg

larger

fish don't have to be cooked as long because they have ______ and it breaks down at a lower temp

less collagen

how does water affect gluten formation?

less water, less hydrogen bonding, more water, more hydrogen bonding and more gluten

enzymes that remain active in the curd are the ____ and ____ responsible for breaking down proteins to get different tastes

lipases and proteinases

______ eggs are pasteurized to ensure food safety

liquid

whey is the ___ portion of milk remaining after cheese production, it is further processed into whey protein powder

liquid

milk proteins (whey) improve protein content and the texture of

low fat foods

dough has a ___ water content, gluten development is _____ and forms the continuous network to which other ingredients are added. Dough is usually stiff enough to cut the texture is soft and stiff and it bakes into sugar cookies

low, maximum

in general, fish and shellfish are tender because they have a ______ amount of collagen than land animals, a different amino acid content of collagen that breaks down at _____ ____, and ____ ___ ____

lower, lower temp, shorter muscle fibers

inspection of poultry is a ____ process conducted by the USDA, it is a safety oriented process antemortem and postmortem for signs of disease

mandatory

Egg grading is ____ and conducted by the USDA. The albumin index is the ration of _____ to ____ of the albumin

mandatory, height, width

Shellfish certification is a _____ process regarding harvesting from certified _____

mandatory, waters

inspection of meat is a ____ process and conducted by the USDA. It determines the _____ (disease free)

mandatory, wholesomeness

without ____, gluten cannot be formed because the ____ atom will not be exposed

manipulation, sulfur

gluten development: 1) ______ of flour in the presence of water 2)the protein structure opens, _____ atoms are exposed because the protein is now denatured 3) glutenin and gliadin cross-link and form a _________ bond 4) the _______ bond hydrogen bonds to water

manipulation, sulfur, di-sulfide

quality grades of meat take into consideration the criteria: age, meat color, meat texture, and degree of

marbling

the older the animal the more ______, but also the larger the muscle fiber

marbling

with continued exposure to oxygen or bacterial influence, uncooked meat turns brown. this product is called _____

metmyoglobin

a bagel has ____ gluten forming proteins than cake

more

the muscle fibers are shorter in fish which is why fish are naturally ___ ____

more tender

flours can absorb ____ from refrigeration, freezer causes faster oxidation of flour

odor

tunneling occurs after ____ or ____. air gets entrapped and makes holes

over incorporation, over mixing

a beneficial oxidation reaction occurs when myoglobin has its first exposure to oxygen. the product formed is ______ which has a _____ color

oxymyoglobin, bright red

______ or _____ makes the casein coagulate

pH manipulation, addition of enzymes

leavening agents are

physical, chemical, biological

distance swimmer fish such as salmon naturally have more myoglobin because they are more active which explains their

pink color

what is the purpose of gluten formation?

plastic and elastic texture that gluten creates gives rise to bread enabling the dough to retain trapped gases. gives good volume and texture

the shell is ___ to allow for ___

porous, exchange of gases

Rigor Mortis defintion

post mortem physical and biochemical event resulting in cross-linking of actin and myosin causing muscle tissue to contract and stiffen

addition of heat to whey causes it to

precipitate and adhere to the bottom of saucepan resulting in scaled flavor

Stored Glycogen in muscle is broken down to lactic acid. This lactic acid acts as a _____ because the muscle pH is now ______

preservative, 5.8

_____ aid the gut by increasing the number of helpful bacteria (normal flora) inhibiting harmful bacteria

probiotics

the primary macronutrient that gives a baked item structure and texture is ______ content

protein

tougheners are _____ rich ingredients which provide ____ and strengthen the final product. examples:

protein, structure, flour, eggs, milk

what happens to proteins upon heating?

proteins coagulate in gluten network providing texture and structure to product

myoglobin (______ (color)) as seen in veins

purple red

homogenziation is a process milk undergoes for _____. It is forced through a pressurized can to disperse the ____ ___ and reducing the size. This process has no effect on nutrient quality

quality, milk fat

how is carbon dioxide produced?

reaction of acids and bases, fermentation of yeast

adding an enzyme such as ____ results in a _____ curd and has ____ calcium because the enzyme does not interfere with calcium. adding an enzyme creates ____ cheese

rennin, hard, more, hard

leavening agents are ingredients which cause a dough or batter to ________ or increase in ______

rise, volume

pasteurization is a process milk undergoes for ____. It is the process of heating milk to destroy ______ bacteria and increasing shelf life.

safety, pathogenic

Eggs are considered a potential hazardous food because of _____ and _____. ______ is bad for pregnant women because it can cross the placenta and kill the child

salmonella, listeria

what is the function of salt in tenderizing meat?

salt aids in moisture retention and ions of Na,K,Mg help break down protein components

how does salt strengthen gluten?

salt assists in ionizing the sulfur

how does salt modify yeast activity?

salt slows the rate of co2 release (you don't want a fast release because gluten network might not be ready to entrap the gases)

fat is called shortening because it _______ the gluten strand by coating the flour particles preventing them from binding with water

shortens

there are two shell membranes to

slow diffusion of gases

the shell is protected by a cuticle or bloom to

slow transmission of gases so egg doesn't release all of its entrapped water

what does sodium do in a marinade?

sodium is not a tenderizer, it causes you to salivate more producing more enzymes to tenderize the meat you are eating

mono sodium di glutamate (MSG), calcium di glutatmate, and potassium di glutamate are being researched for their

sodium lowering ability in processed foods

adding an acid results in a ____ texture, _____ calcium. the decrease in pH causes calcium to ionize and move into the liquid whey. adding an acid creates ___ cheeses

soft, less, soft

coagulation-process by which milk separates into its _____ and ____ components

solid, liquid

______ and _____ gives flour its structure

starch, protein

what happens to starches upon heating?

starches hydrate, gelatinize, and stale

Doneness of some cuts such as steaks or chops can be determined by color and touch. Rare- ____ ___ interior, _____ texture. Medium- ____ interior, slightly firm texture, Well done- ____ interior, firm texture, moist but not juicy

strong red, spongy, pink, brown

what happens to sugars upon heating?

sugars carmelize on exterior of baked item; they bind water and aid in moisture retention during shelf life

Both glutenin and gliadin have ______ atoms in their tertiary/quaternary structure

sulfur

upon exposure to high heat for prolonged time, the ___ ____ ___ __ reacts with the ____ ___ ___ to form iron sulfide. the green ring around the yolk is an indicator of over cooking

sulfur in the egg white, iron in the yolk

keys to controlling gluten

type of flour, amount of water, amount and dispersion of fat, mixture or manipulation, acidic ingredients

kobe beef has a greater amount of _____ fat

unsaturated

fish are rich in _____ fatty acids especially ______

unsaturated, omega 3s

milk is fortified with

vitamin A, D