NFS 1014: FINAL EXAM

determining doneness of fish

-flakes easily with fork -opaque look: denatured proteins that unwind and hook together w other proteins so water can attach -no longer pink -flesh is firm -separating from bone -140-145degress internal temp

4 steps of egg whipping:

-foamy (clear big bubbles) -soft peaks (holds shape but fall) -stiff peaks (holds shape and bends slightly at top) -dry peaks (BAD-over coagulation of egg, won't hold structure, won't rise)

how to fry an egg

-for each egg, use 1 tsp or less of butter, margarine, or oil -preheat pan/warm egg -crack egg in bowl and slide into pan when heated (no more than 2 at a time) -lower heat to med-high sunny side up: -cook until white is set and yolk is soft -don't flip egg -may not eliminate bacteria -cover pan to ensure egg is completely cooked over easy: -eggs are flipped when whites are 75% set -cook until whites are completely cooked but yolks are still soft over medium: -^^ yolks are partially set over hard: -^^ yolks are completely set

List the nutrient composition for 4oz of 80/20 chuck

-for every ounce of meat, 0.8 is lean and 0.2 is fat 22g fat 19g pro 80mg cholesterol 10% DV iron

List the nutrient composition for 4 oz of 90/10 sirloin

-for every ounce of meat, 0.9 is lean and 0.1 is fat 11g fat 23g pro 70 mg cholesterol 15% DV iron

Ways to prepare eggs:

-fried -scrambled (stove or microwave) -omelet -baked -hard cooked -poached

benefits of using hot start method of hard cooking eggs:

-greater temp control -eggs are easier to peel -shorter total cooking time

what temperatures does bacteria multiply between?

40 and 140 degrees

uses for oils

BAKING FLAVORING -dark sesame oil in Asian dishes SALAD DRESSINGS and SAUCES -emulsions COOKING MEDIUM TO KEEP FROM STICKING

Very pathogenic and cannot be treated. -Fecal bacteria when allowed to grow in a media (milk is a bacteria) (can be on our fruits and veggies) -Undercooked ground meat can be a source of this -There is no way to get rid of it -People die from this

E. Coli what is it in (3)?

80% ex. Cottage cheese, cream cheese, ricotta

Fresh country cheese moisture % and examples

Usually low fat milk; got its name from cow being milked and put it into churn and let is sour and mix it into fat globules turned into butter. What left is the buttermilk. Now we get buttermilk from low fat milk that has been soured by bacteria

Buttermilk

block form

Buying cheese in _________ ________ instead of shredded is GFE because there is more surface area.

biggest issue in seafood:

CROSS CONTAMINATION

Viruses

Fecal borne -shell fish from unclean waters -unclean food handlers Hepatitis A Norwalk virus

Polypeptide that lack one amino acid

Tryptophan

who does meat grading? is it required?

USDA federal graders -not required

things that can go wrong w eggs:

WEEPING: -water pools out of egg GREENING: -literally just turn green -use stainless steel equipment DRYING: -overcooking can give rubbery eggs

How does yeast cause bread to rise?

Yeast eat the sugar in bread dough and give off carbon dioxide gas as a waste product. The gas makes bubbles, and causes the bread to rise.

Fructose, glucose, sucrose

sugars in fruit (3)

vitamin c folate

what two vitamins are destroyed when cooking fruit???

plant number

where the eggs were packaged

USDA Choice

Quite tender and juicy, good flavor; slightly less marbling than prime. -The grade most frequently found in retail stores

Primal cuts on top of beef animal

CHUCK -shoulder -does a lot of work so it works best in braise or stew RIB -less connective tissue--> tender -mild flavor -roast, broil, pan broil, fried, or grilled SHORT LOIN -very tender -broil, grill, pan fry or pan broil SIRLOIN -tender and tasty -roast, pan broil, pan fry, or grill -stir fry bc flavor is stronger than short loin or rib ROUND -more work -cook long and slow to allow it to braise in its own liquid

4 C's of food safety

COOK -cook thoroughly -165 for animal foods -40-140 is danger zone COOL -cool quickly and refrigerate -beans, soup--> transfer to lg metal pot to give more room CROSS CONTAMINATION CLEAN -hands -surfaces -appliances

shellfish

CRUSTACEANS -shrimp, crab, lobster, crawfish MOLLUSKS -bivalve (clam, oysters, mussels, scallops) -univalve (conch, abalone) -cephalopods (octopus, squid)

preserved meats

CURED -brine that contains sodium nitrate -nitrates turn into nirosmines in stomach--> risk of chronic diseases and mortality -makes it have a redish pink color SMOKING -preserves and enhances flavor DRIED -salted and dried -freeze dried all methods use salt

Natural Tenderizing

CUT -muscles that are exercised are tougher ANIMAL'S AGE -top grades are from younger animals -as muscle ages, diameter of muscle fibers increases and more connective tissue develops HEREDITY -genetic factors DIET -fat accumulation MARBLING -fattening before slaughter increases tenderness--> more marbling and subcutaneous fat RIGOR MORTIS -6-24 hrs after slaughter muscles enter state of rigor mortis -naturally reverses 1-2 days after slaughter (pH change) SLAUGHTERING CONDITIONS -dark-cutting meat -PSE condition -Thaw rigor -Cold shortening -Green meat AGING -aging improves juiciness, tenderness, flavor, color, and ability to brown -enzymes in meat break down the muscle tissue, improves texture and flavor

-Most common bacterial cause of diarrhea in the United States. -Can be found in raw milk.

Campylobacter

style of poultry

DRESSED -only had blood, feathers, and craw removed -craw is the pouch-like gullet of a bird where food is stored and softened READY-TO-COOK -eviscerated and free of blood, feathers, head, and feet -typically found in supermarket CONVENIENCE -smaller pieces available (halves, breasts, drumsticks, thighs, wings) -boneless, skinless

Various microorganisms are used to ferment lactose in milk and milk products. The goal is the production of lactic acid production. Sometimes, more than one kind of organism is used...one to start off the acid production and then when the pH reaches a certain point, another organism takes over.

Define "cultured" as it refers to milk

-All legumes contain all the essential amino acids, But there are one or two essential amino acids that legumes are low in (limiting amino acids), grains contain these two amino acids in great amounts -EX. Red beans and rice, hummus and pita bread, Corn tortilla and black beans

Describe and give examples of complementary plant proteins

-start with milk -add acid or acidic environment (bacteria, which will ferment and acidify) -add enzyme (renin) -left with cheese curd -Cut the curd and can be chopped -Heat removes moisture -Salt is added -Pressed in a mold for a period of time -Cure is a controlled temperature and atmosphere

Describe how a simple cheese is made

wrap tightly in wax paper -doesn't stay fresh for long. -Don't contaminate, refrigerate -Keep moisture in and avoid contamination. -You can only freeze very hard cheeses and it's best to grate them first, but in the fridge store them whole.

Describe how to store cheese?

-Don't freeze an entire gallon or it will explode. -Freezing breaks down homogenization, whole milk doesn't freeze well. Skim milk freezes very well! -in refrigerator: keep in original container in the back of the fridge (below 40 degrees)

Describe how to store milk

Process: made in cold bowl, and need cream to be cold either heavy cream or whipping cream (the cold fat is what thickens). Protein content of whipped cream, lots fat, little water, whey. Agitate and make bubbles(little protein bubbles where air is trapped) everything organizes itself around the bubbles. The fat is highly saturated and fridge temp it is very thick, some monosaturated but mostly saturated. If keep whipping can cause fat to glob together into butter, what drains away is the whey (buttermilk).

Describe the best way to whip cream

sugars acids soluble fiber phenolic compounds

Describe the composition of fruits (4)

When drying fruit, its loses its water content and loses volume. Although 1 cup of grapes may only yield ½ cup of raisins, since it is still the same amount of raisins, it costs about the same.

Describe the difference between fresh fruit and dry fruit based on cost moisture content.

-cheap -long shlep life

Describe the economic benefits of soups (2)

-Concentration of gelatin-The more gelatin you put in the stronger the gelatin it is. 1 cup of liquid to 1-1 1/4 heaping teaspoon of gelatin. Each envelope has 2 ½ teaspoons and you need 2 cups of liquid for that. -Temperature- Firm at 43 degrees (room temp and outside temp soften it) -Sugar- Sugar competes for water and less water for gelatin mold. Sugar makes gelatin softer. -Acid- more acidic=softer gel. -Enzymes: some fresh fruit contains the enzyme protease since gelatin is a protein it get broken down by this enzyme (pineapple, figs) -Added ingredients- Makes gelatin softer bc of binding -Whipping- Gelatin will foam up like egg whites when gelatin is beaten

Describe the factors influencing gel formation (7)

Fiber (soluble and insoluble) high iron levels No Cholesterol Low saturated fat phytochemicals

Describe the health benefits of replacing some animal proteins with plant proteins. Plant protein contains??? (5)

-nutrients are diluted (easier for your body to absorb) -If you add enriched rice/pasta you get all the nutrients that are sometimes lost in the preparation of these grains -variety -fiber -nutrients from stock usually lost -good water soluble nutrients

Describe the health benefits of soups (6)

-Cheese dries out easily, can expose flavors to other things in fridge or get flavors from other things. Needs to be well wrapped and for some kinds of cheese if it is exposed you'll have to get rid of that piece that was exposed -Blue cheese can spread the mold to the rest of the fridge, blue cheese and other mold cheese are very perishable and need to be eaten as soon as open (about a week).

Describe the potential food safety issues with cheese

Fruit should be frozen when it is at its peak ripeness and then frozen under perfect conditions. Also before freezing the fruit, you want to blanch it

Describe the process needed for successfully freezing fruit.

Dip the mold into warm water, the edge will melt, run a knife around edges of mold, it will slide out -put plate on top with a little water and flip mold & plate over

Describe the process of unmolding a gelatin mold

-Cool, dry place if uncooked. -If cooked, can go into fridge or freezer. -Cooling them quickly and get them in the refrigerator: Spread them out and they will cool quicker.

Describe the proper storage of legumes

Enzymatic browning occurs in the presence of three substances: phenolic compounds, polyphenol oxidase enzymes, and oxygen. The polyphenol oxidase enzymes turn the color of the phenolic compounds from clear to brown, brown compounds are called melanin. •Retarding the process can be add an acid (lemon), sugar, cut off oxygen, and cold temperatures. -lower ph and vitamin c

Describe the role of enzymes in browning and how to retard the process (in fruit)

As fruit ripens, enzymes convert protopectin to the more water-soluble pectin. Ripening mechanisms trigger pectinase enzymes, break down the pectic substances as the fruit ripens, degree of fruit softening is related ted to how many pectic substances were degraded.

Describe the role of enzymes in ripening of fruit

1) Start with cold water 2) Add ingredients - vegetables, peels, stems, herbs, spices, woody parts 3) Simmer for 45 minutes 4) Cool and drain

Describe the steps and ingredients used to make broths and stocks (4)

Dry- cool, dry place for many months. Becomes less soluble and loses ability to hydrate. • Prepared- should be served in 24 hours. It gets firmer. Water is squeezed out through synerisis. Loses shape above temperatures of 80 degrees F • Gelatin mixtures need to be stored in refrigerator. • Any added ingredients needs to be kept cool.

Describe the storage of gelatin, both dry and prepared

Some fruits ripen at room temperature and should be put in the fridge once they are ripe- banana, peaches, plums, and pears. Some fruits should ripen in the fridge- apples, pineapple, and berries.

Describe the storage requirements for fruit.

Artificial Tenderizing

ENZYMES -break down protein within the muscle fibrils -commercial tenderizers only effective on thin cuts of meat -papain: papayas -bromelin: pineapples -ficin: figs -trypsin: pancreas -rhozyme P-11: fungi SALTS -potassium, calcium, magnesium chlorides -retain moisture and break down the component that surrounds muscle fibers --> releases proteins ACIDS -marinades have acidic ingredients that break down outside surface of the meat -increase flavor and contribute to color MECHANICALLY TENDERIZED BEEF -grinding, cubing, needling, and pounding -physically breaks down muscle cells and connective tissue -grinding/cubing increases surface-area-to-volume ratio ELECTRICAL STIMULATION -electricity passed through carcass after slaughter and before onset of rigor mortis -speeds up rigor mortis and glycogen breakdown/enzyme activity

longer chain fatty acid sources

EPA & DHA -fatty fish and seafood ARACHIDONIC ACID -variety of plant & animal foods Linoleic acid- omega 6 linolenic acid- omega 3

cheap long shelf life

Economic Benefits of replacing meat with plant protein?

Who is at highest risk for foodborne illness

Elderly Immune compromised -people on chemo--> low white blood cell count -transplant recipients People on antibiotics -broad spectrum kills beneficial bacteria that typically find off minor food borne illness Infants and Children -under 5yo Pregnant Women Diabetes HIV/AIDS

Bright colors Undamaged

Explain what to look for when purchasing vegetables

nutrients in fish

FAT -low in fat -omega-3 : good fats PROTEIN -18-20% B-VITAMINS VITAMIN A&D -fatty fish is good source (cod liver oil=vit D) CHOLESTEROL -crustaceans high -dietary cholesterol doesn't contribute negatively to poor heart health

name some fats and oils

FATS-v flavorful -butter -lard -suet -bacon fat OILS -olive -peanut -soybean -corn -canola -safflower

color changes in meat

FIRST CUT deoxymyoglobin -purplish- red EXPOSED TO O2 oxymyglobin -bright red EXPOSED TO O2 FOR TOO LONG -brownish-red -not good

sources of most foodborne illness

FOOD FROM UNSAFE SOURCES -romaine lettuce thing -contaminated runoff water INADEQUATE COOKING -reheating but not to safe temp IMPROPER HOLDING TEMPERATURES -keep hot, hot--> above 140 -keep cold, cold--> below 40 CONTAMINATED EQUIPMENT -sausage equipment contaminated -sausage then not heated enough POOR PERSONAL HYGIENE -hand washing -cooking when sick

Primal cuts on bottom of beef animal:

FORE SHANK -soup meat or stew -bone marrow for stock BRISKET -long strands of muscle -carve across the grain -braise or simmer in pot of veggies SHORT PLATE -very tough -grind or cube for tenderness -cook for a long time, pot roast FLANK -ground beef, flank steak TIP -tender if high quality choice meat -roasted, pan fried

types of fish available

FRESH -whole fish -drawn fish: inner organs removed -dressed fish: head, tail, fins and scales removed + inner organs -steaks: cut from dressed fish -fillets: slice fish lengthwise from front to back. whole, boneless side of fish -fish sticks: uniform portions cuts from fillet or steak CANNED -salmon, tuna, sardines, shrimp, clams, and crab CURED -drying, salting, or smoking -one of oldest ways to preserve fish -smoked salmon, haddock, pickled/smoked herring, caviar FABRICATED FISH -makes use of less popular species -fish debones and minced into product, ground, seasoned, shaped, and breaded -typically frozen for sale to customer -surimi (imitation crab)

classification of turkey

FRYER/ROASTER -7lbs -very young HENS -14lbs TOMS -26lbs

-Using left over pasta water (water soluble nutrients) -Using left over bones -Use scraps of vegetables (garlic, onion skins and bits, trims of celery and tomato tops = add to stockpot: all adds flavor and body).

GFE for Vegetables in soups (3)

Safe Temperatures

GROUND MEAT & MEAT MIXTURE -beef, pork, veal, lamb= 160 -turkey, chicken= 165 FRESH BEEF, VEAL, LAMB -steaks, roast, chops= 145 PORK AND HAM -fresh pork= 145 -fresh ham (raw)= 145 precooked ham (reheat)= 140 FRESH BEEF, VEAL, LAMB -steaks, roasts, chops= 145

Hormones, Antibiotics, and Additives in poultry

HORMONES -NOT allowed ANTIBIOTICS -to prevent disease and increase feed efficiency. -withdrawal period required prior to slaughter--> ensures there's no residue in bird's system ADDITIVES -not allowed in fresh chicken -processed chicken may have some, but must be clearly labeled -common additives: salt, MSG, sodium erythorbate (keeps from changing color)

How to hard cook an egg

HOT-START: -heat water to boiling -completely immerse eggs in boiling water -reduce heat to simmer immediately -soft: 3-4minutes -medium: 5-7minutes -hard: 12-15minutes -drain and rinse under cold running water to stop cooking -crack by air cell and peel COLD-START: -place eggs in saucepan w enough cold water to cover them by at least an inch -bring water to boil then immediately lower to a simmer, cook to order -soft: 1 min -medium: 3-5 mins -hard: 10 mins

HACCP

Hazard Analysis and Critical Control Point System -sets minimum requirements to serve food temperature sanitation pest control monitor the critical control points take corrective action document critical control points not under control?

-forces milk through small holes to increase surface area of fat -tiny fat droplets absorb whey and casein so they stay suspended in the liquid

Homogenization

processed poultry

- Canned or Dried Soups -Frozen Dinners -Pot Pies -Sausages -Hot Dogs -Burgers -Bologna -mechanically deboned poultry -brined w water, salt, phosphates to improve flavor and cohesiveness

freezing/refreezing fish

- do not refreeze fish that has already been frozen -defrost in fridge and cook! this is why it is important to check grocery store displays

Eggs and Protein:

-1 large egg=7g protein -4g pro from white & 3g pro from yolk -1 egg is 1oz protein equivalent

Ill Food Worker Study results

-20% worked while ill with vomiting or diarrhea for at least one shift -12% of workers worked while ill on two or more shifts in the previous year. -more likely to work in restaurants where a high volume of meals were served and where there was a lack of policies requiring workers to report illness to managers, lack of on-call workers, and lack of manager experience. -Males with fewer years of work experience were more likely to have said that they had worked while ill

eggs and cholesterol:

-213mg in a lg egg -AMA suggest only 100mg/1000kcal (4 yolks/wk)

Hand Washing study

-321 workers engaged in about 8.6 activities per hour for which hand washing is recommended. -Made hand washing attempts 32% of the time -Washed hands correctly 27% of the already reduced time. -Rates were significantly higher with food preparation than with other activities and lower when gloves were worn.(Oh noes!) -Hand washing was more likely to occur when workers were not busy, and in restaurants that provided food safety training, with more than one hand sink, and with a hand sink in the worker's sight.

raw fish preparation

-CDC says can be hazardous -flash freezing (below 0 Degrees) kills pathogens

Factors in the foam: whipping egg whites

-TECHNIQUE: mix slowly then speed up to medium or fast when whites are half whipped & begin to hold their shape -TEMPERATURE: room temperature:whip easier and to larger volume -BOWL: mixer->narrow/deep whisk->wide/shallow clean & metal/glass -SEPARATION: no egg yolk/fat -SUGAR: stabilizes foam but inhibits coagulation of proteins. add gradually after soft peaks -FLUID: increases foam volume, decreases stability -SALT: decreases stability and volume of foam -ACID: lowering pH makes proteins unstable and more likely to denature/whip to a foam--> less stable

•Wrapping the vegetables- help humidity •close the vegetable door slide (high humidity to keep turgor-full cell =crisp) POTATOES/SWEET POTATOES: -outside fridge -separate from onions/garlic TOMATOES/SQUASH: -countertops until cut then fridge •Freezing: Blanching softens cell wall, denatures enzymes and sets the color of green beans or others Blanching is boil water, put the green beans in the water just enough for the color to come out (QUICK) and set them on ice and freeze.

How do you store vegetables? Include proper freezing techniques.

Bitterness

IF YOU NEED TO ADD BITTERNESS -coffee -cocoa/cacao -grapefruit juice -beer FOOD INGREDIENTS THAT ARE BITTERNESS -dandelion greens -endives -broccoli -spinach -kale -okra -bitter melon -radicchio Balances sweetness, saltiness surprise

Sour

IF YOU NEED TO ADD SOUR -lemon juice -lime juice -orange juice -vinegars (sherry, red, rice, balsamic, apple cider) -tomato paste -yogurt -sour cream -pickled vegetables FOOD INGREDIENTS THAT ARE SOUR -tomatoes Balances spice, sweet, bitterness Enhances saltiness DONT throw away citrus skin--> lemon, lime and orange zest

Spiciness

IF YOU NEED TO ADD SPICE -hot sauce -wasabi -horseradish -dijon mustard -harissa -jalapenos -habaneros FOOD INGREDIENTS THAT ARE SPICE -arugula -radishes (when raw) -watercress Balances sweetness surprise

Sweet

IF YOU NEED TO ADD SWEET -sugar -stevia -maple syrup -honey -jam -molasses -balsamic vinegar -apple cider vinegar -ketchup -bbq sauce FOOD INGREDIENTS THAT ARE SWEET -carrots -sweet potatoes -corn -beets -butternut, kabocha squash -sugar snap peas -fennel -parsnips -peas -most fruit Balances sourness, bitterness, spice Enhances saltiness

Bacteria definitions:

INFECTION -bacteria makes you sick -80% of bacterial food borne illness -Salmonella and Listeria INTOXICATION -toxin that bacteria made in food makes you sick -Clostridium, Staphylococcus, and Bacillus Cereus<--grains. dont hold rice in cooker BACTERIAL INFECTION FOLLOWED BY INTOXICATION -toxin that bacteria made WHILE IN YOU makes you sick -Campylobacter and E.coli

determining doneness

INTERNAL TEMP -best and safest way to check for doneness is to use meat thermometer -insert into the thickest part of breast or inner thigh -don't touch bone or fat -minimum of 165 degrees COLOR CHANGE -skin reaches golden brown color--> test -juices turn from pink to clear -bit of bone showing on tip of legs TOUCH -press firmly with 1-2 fingers -flesh should feel firm -drumstick should wiggle easily in joint TIME/WEIGHT CHARTS -appear on packaging of all frozen and many fresh birds

Connective tissue in meats

-a part of ligaments and tendons -acts a the glue that holds muscle cells together COLLAGEN: -converts to gel when exposed to moist heat --> softer and easier to eat -more connective tissue=more tough meat -muscles used for movement=more collagen

What does this mean: tempering

-add a small amount of hot mixture to the eggs continue until all of mixture is added -adding too fast will curdle: coagulate too rapidly and form lumps

What does this mean: add sugar 1-2 Tbsp at a time

-add sugar slowly after soft peaks -increases stability of the foam

carving meat:

-against (across) the grain increases tenderness -shortens muscle fibers and makes easier to chew

how does mercury get to the fish

-airborne mercury from factories -mercury deposited to waterways from rain -bacteria in water absorbs and converts to methyl mercury which is taken up by fish -mercury acts as neurotoxin in humans

grading by USDA is based on:

-appearance -thickness of albumen (height) -prominence of chalazae -roundness and fullness of yolk -shape, cleanliness, texture of shell

Myplate variety of protein foods

-at least 8oz of cooked seafood per week -limit serving size myplate=5-6oz myhand 4oz or less -consume leaner meats -beef: loin or round -veal/lamb: loin or leg -avoid processed meats

List 5 leavening agents

-baking soda -baking powder -egg whites -creamed butter and sugar -steam

how to make an omelet

-beat and season eggs -pour into pan heated to med-high -lower heat to medium-> don't stir mixture -lift edges of omelet w a spatula so runny mixture flows underneath and can cook -when top is firm, omelet can be folded in half, rolled and folded over itself -add fillings on top before folding if desired

how to cook scrambled eggs:

-beat raw eggs until well blended -season if desired -add liquid (1tbsp/egg) makes lighter and fluffier -pour mixture onto heated surface and reduce heat -gently stir as soon as eggs begin to coagulate-> better to lift the cooked egg repeatedly rather than literally stir -finished when set, but still soft and moist -prepare in small batches (3 quarts or less at a time) for large crowds

What does this mean: thick and lemon colored

-beat yolks w electric mixer at high speed until they become a pastel yellow -color change b/c of incorporated air

how much fish to buy

-book: 1/2lb steaks per person -myhand: 1/3lb steaks -fillet 1/3-1/4lb -dressed: 1/2-3/4lbs -whole/drawn: 3/4-1lbs

Preparation Method: MOIST HEAT

-braise, stewing, steaming -Increases hydrolysis of collagen -use with tougher cuts -low temp, ,ong time -don't add more than 1/2c of liquid -marinating can effect cooking time bc it hydrolyzes some proteins and increases tenderness

how to make poached eggs:

-bring water to simmer (enough to cover the egg by at least 2x its depth) -crack egg into water -add salt and/or vinegar to speed up coagulation and maintain oval shape of egg -cook for 3-5 minutes and remove with a slotted spoon -should have a firm yolk and compact/firm white

Storage of Meat: Refrigerated

-btwn 32-26 degrees: coldest part of fridge WRAPPING -keep in original wrap (up to 2 days) -after 2 days, remove from store wrapping and replace loosely with plastic wrap, wax paper, or aluminum foil ---exception is ham/processed meats TIME -don't store in fridge for more than 3-5 days --ground meats 1-2 days -cooked meats can be kept for 3-4 days

shell info:

-calcium carbonate shell -allow exchanges of gas btwn inner egg and surrounding air -shell color indicates breed of hen but says nothing ab nutritional content or taste

Liquid pasteurized eggs

-can be whole egg or just whites -somewhat processed -great for lg amounts of people

criteria used in grading poultry

-conformation (shape of the carcass) -fleshing (amount of meat on the bird) -amount & distribution of fat -freedom from blemishes (pinfeathers, skin discoloration, broken bones, and skin cuts and tears)

role of salt in yeast breads

-controls yeast fermentation -adds flavor -makes dough more resilient and stretchy

cooking methods for TOUGHER cuts

-cook longer -add ingredients for flavor

how to microwave eggs:

-cook rapidly/pay close attention -never cook whole eggs w shells, they will burst -if cooking whole egg w/o shell, puncture with toothpick or tip of knife before

important tip for roasting poultry breast up

-cover with metal foil or cooking oil to keep from overbrowning or burning -remove 45min-1hour before end of heating

usage of eggs in foods:

-create structure -thicken -add color -emulsify -provide leavening -blind -provide the "glue" for a coating -add a glaze -clarify -interfere

trans fatty acids

-created by hydrogenation -causes some double bonds to become saturated -hydrogenated fats: found in margarines, vegetable shortening, and shelf-stable baked goods -raises LDL cholesterol (Bad) -lowers HDL cholesterol (good)

What does this mean: cook until just coats a metal spoon

-custard will coat spoon at 20-30 degrees below boiling -indicates temp of 160 -run finger on back of spoon & mixture should stay separated

how can eggs keep themselves safe?

-cuticle -enzymes (lysozyme) -substances that bind nutrients prior to cooking so they aren't available to bacteria (avidin-> binds biotin and iron to a protein)

enemies of foam:

-detergent -fat -oil **use metal or glass bowl bc easy to clean**

clarifying

-dissolve egg proteins (egg whites) in cold liquid then heat -proteins solidify and attract other particles that cloud liquid -particles rise to the surface for removal

clarified butter

-drawn butter, butter oil, ghee -no milk solids so it doesnt go rancid/smoke at high temps -proteins precipitated out -to make: melt butter using v low heat until white deposit forms on bottom of pan, -strain and discard milky residue

What does this mean: room temperature

-easier to beat egg whites -cold eggs will harden fat and curdle batters

frozen eggs

-egg whites only//yolk membranes will dry out -cleanly separate -add 2tbsp egg whites in each ice cube slot of ice tray

How do microwaves heat food

-electromagnetic waves around frequency of 2.45 GHz WAVES ABSORBED BY -water molecules, fat molecules, sugar molecules, -some amino acids or peptides -"dielectric heating" -polar molecules HOW DOES IT WORK -molecules rotate rapidly when trying to align themselves with alternating electric field from microwave -rub against each other, heat up and become part of the cooking process -heat up molecules around them that may not be absorbing as much (if any) of the microwaves -------friction and conduction--------

signs of decay in fish

-eyes flatten and concave -pupil turns gray or creamy brown -cornea becomes opaque and discolored -gills turn pale brown/ removed -gaping in flesh of filet (collagen disintegrated)

How much poultry to buy

-factor in inedible bone & unwanted fat -rule of thumb: 1/2lb per serving Most economical: -ready to cook whole state -4-5lbs chicken SHOULD yield 8 servings,, most ppl state 4

What does this mean: separated

-fat inhibits foaming of whites 3 BOWL METHOD: -1 bowl for initial separation -1 bowl for yolks only -1 bowl for inspected whites HOW: -separate eggs -put yolk in bowl 2 -inspect whites in bowl 1 -transfer whites to bowl 3 if pure, discard if not

baking pie crust

-forms layers -cold fat melts when heated and causes space between gelatinized starch panels -steam forms and a flake is created

Determining freshness of fish

-fresh fish aroma=sniff test -skin is bright and shiny -eyes bulge and are jet black w/ translucent corneas -tight scales -firm flesh -stiff body -red gills -belly free of swelling or gas

what did the NVEAIS discover?

-ground beef preparation practices that could lead to cross-contamination -62% of restaurants where workers used bare hands to handle raw ground beef, workers did not wash their hands after handling it -80% of managers said that they did not always use a thermometer -Chain restaurants and restaurants with kitchen managers who are certified in food safety had safer ground beef practices than other restaurants.

binding

-high pro content -heat coagulates eggs' protein & it acts as an adhesive -provides structural strength

Grade AA eggs:

-highest grade -egg will stand up tall -yolk is firm -area covered by white is small -large proportion of thick white to thin white

role of liquid in yeast breads

-hydrates and dissolves yeast granules -blends and binds ingredients -helps extract gluten from starch granules

sugar in whipping egg whites:

-if added too early, it reduces volume and lightness -gradually add after soft peaks to increase stability -sugar can prevent overbeating (whites break apart)

Fluid in whipping egg whites (water/lemon juice)

-increases volume but decreases stability -bubbles are weakened

how to use salt when whipping egg whites:

-increases whipping time -decreased foam stability -add to dry ingredients -beat egg whites -fold dry ingredients into egg whites

role of sweeteners in yeast breads

-increases yeast fermentation -adds flavor -aids in crust browning

how to choose meat at the grocery store:

-is area clean and cold enough -inspect package for tears (hidden meat) -in display, does it show signs of being out too long (dry/discolored) -color (myoglobin, deoxymyglobin, oxymyoglobin, metmyglobin)

describe Amylopectin

-isomer of glucose -alpha 1-4 and alpha 1-6 bonds -branched molecule

how to determine freshness of eggs:

-julian date, expiration date -air cell (larger=older)

Why are processed meats vacuumed packed?

-keep light and oxygen from causing color change (brownish) -green sheen due to diffracted light not spoiled, just shiny

emulsifying

-lecithin: -one end of molecule attracts water and the other is drawn to fat -keeps fat and water/liquid from separating -thicken and stabilize foods (dressings, hollandaise, mayo) add oil to yolk first then water

composition of finfish

-less collagen than meats-->easily hydrolyzed (breaks down more easily at a lower temp and converts to gelatin) -fish muscles are much shorter -bc of these aspects: fish is easy to overcook and gets mushy faster

Microwaving liquids in a cup/mug

-liquid can become superheated without boiling (above 212 w/o breaking surface) -steam is created under the surface -when cup is picked up, the coffee can explode out of the cup (same when tea bag is added)

examples of value-added eggs:

-lower-cholesterol -higher omega-3 fatty acids -vitamin E levels -animal friendly practices (free range)

Grade B eggs

-lowest egg grade -egg spreads out more -yolk is flattened -equal amounts of thin and thick whites -maybe even more thin white

role of fats and oils in quick breads

-makes softer/stretchy -increases shelf life -adds flavor

What does this mean: soft peaks or piles softly

-may not form full peak but will dolip

Grade A Eggs:

-medium grade egg -egg covers a relatively small area -yolk is round and upstanding -thick white is large in proportion to the thin white and -thick white stands fairly well around the yolk

Are microwaves harmful?

-microwave energy does change the chemical makeup of food (ALL forms of cooking do) -proteins more digestible and flavor compounds produced -no maillard microwaved cooking may lead to a less tasty meal since compounds such as THIAZOLE, FURAN, PYRAZINE not produced as much -lower temps -shorter cooking times HARMFUL -Heterocyclic aromatic amines (HAAs) are more likely to form in FRIED, GRILLED, or BROILED meats than those that are microwaved -linked to cancer

Do microwaves cook foods to safe temperatures?

-microwaves cook unevenly, leaving undercooked "cold" spots where bacteria can multiply -to minimize risk, cut food in uniform pieces (2-3in)--> arrange evenly in a dish and cover it -rotate dish during cooking and stir halfway through -"standing time" helps with even heat distribution and increases temp of food a few degrees -MEAT: boneless- check with a meat thermometer in several places --microwaves attracted to bone

Muscle tissue in meats

-muscles are made up of individual muscle cells -muscle cells have outer membrane called sarcolemma and fills with cellular fluid called sarcoplasm -finer muscle bundles= delicate and velvety consistency of meat MUSCLE CONTRACTION: actin and myosin react to form actomyosin cross-links -sarcomeres shorten MUSCLE RELAXATION: actomyosin cross-links are broken -sarcomeres relax

egg nutrient composition: micronutrients

-one of few foods w/ fat soluble vitamins: A, D, E, K -water soluble vitamins: riboflavin, B12, folate, biotin, pantothenic acid -minerals: selenium, iodine, zinc, iron, copper -iron is not bioavailable

Storage of whole eggs at home:

-original container -refrigerate (not in door) -in shell -unbroken -uncooked -first in/first out (mostly for lg quantities but oldest eggs go in front) -don't allow to freeze -don't wash eggs

How to prep meat before cooking:

-pat dry with paper towel to remove surface moisture -trim of visible fat or connective tissue -tenderize if tougher meat -thawing: thaw in refrigerator or microwave

What does this mean: stiff peaks form

-peaks do not fold over

What does this mean: stiff but not dry

-peaks form and fold over slightly -don't overbeat -glossy if sugar is added

air cell info:

-pocket of air at larger end of egg -as egg cools, contents contract and forms air cell -larger air cell=older egg

dried egg whites/whole eggs

-powder -safe uncooked -add water to cook

steps to make yeast bread: (7)

-proof the yeast -measure liquid and dry ingredients -combine ingredients, including yeast -knead the dough -place in oiled bowl to rise -punch it down -shape, rise again, bake

changes during preparation of poultry:

-properly prepared: tender and juicy -overcooked: dry, tough, stringy skin can be removed before or after preparation -left on=adds to flavor and juiciness fat that melts off can be used to baste or create sauces

acid in whipping egg whites: -cream of tartar (tartaric acid)

-proteins unfold and bond in a different way -speeds up denaturation of proteins -improves stability

GFE: how to ensure that food is safe

-reduce risk of chronic disease -avoid foodborne illness

safety in purchasing eggs:

-refrigerated display -fresh -clean (usually inspected but good to double check) -unbroken (if cracked, bacterial and viruses get in)

Preparation of Meats: DRY HEAT

-roast, stir fry, pan fry, pan broil, broil, grill -tender, thicker meats -use broiler tray to allow juices to drip away -cut through fat so it doesn't curl (place meat fat side up) -keep meat dry to allow browning--> Maillard Reaction

freshness of mollusks

-shell should be closed don't buy if shell is opened

problems with fats in american diets

-should eat it at normal levels as it occurs in food -added abnormally without being aware-->processed foods

sustainable seafood: why is it important

-species naturally abundant or maintained through responsible practices -fishing and harvesting methods dont harm natural habitats, other species or environment IMPORTANT BC -75% of world's fisheries are over fished -habitats are destroyed and takes decades to recover -or reproductive processes interfered with

What does this mean: gently folded

-spoon 1/4 of egg whites into batter stir gently -makes easier to incorporate rest of egg whites (priming) -add half of remaining egg whites to batter -fold to incorporate until you see a few streaks of white -add rest of the egg whites -fold until fully incorporates -cut thru batter w spatula and bring to top of batter

Storage of Meats FREEZING

-store at or below 0 degrees WRAPPING -wrap tightly with aluminum foil, heavy plastic bags, or freezer paper -don't allow air to get to surface; freezer will dry it out--> freezer burn TRIMMING -trim meat of bone and fat -divide into individual servings TIMING -beef can be kept for 6-12mo --ground beef 3mo

planting method of herbs

-trim the base of the stems with scissors or knife -fill jar about 1/3-halfway w water -place cut stems into water -cover the jar with a plastic bag -secure with a rubber band at base of jar--> enclose bag around jar -place "planted" herb in fridge or leave it on countertop depending on herb

what makes fish smell bad

-trimethylamine: phospholipid in fat of fish. changed by acid -oxidation: especially when fat is present -bacterial contamination: make take a little longer to make it smell bad -histamine buildup

shell membranes info:

-two layers -press up against shell -protect against bacterial invasion

things that can go wrong w custards:

-undercooked -overcooked -cooked at too high of temp

What does this mean: slightly beaten

-use a fork -mix until ingredients are blended together

What does this mean: well beaten

-use mixer/beater

bone in meats

-used as landmarks for identifying various meat cuts ROUND AND BLADE BONES -used for walking,, more connective tissue-->slow cooking RIB and "T" BONES -less connective tissue (tender)-->dry cooking methods

grading of poultry

-voluntary and paid for by the producer three grades: -A: best, chicken is full-fleshed and meets standards of appearance -B&C: normally sold as parts -usda grade shield when graded by usda

goal with preparing eggs:

-want to coagulate proteins GENTLY and SLOWLY

Safety with eggs:

-wash hands -don't eat raw -refrigerate -don't reuse bowls -eat dishes within 3-5 days -use "broken out" eggs within 3 days -don't pool (add old eggs to new eggs) -don't hold cooked eggs for more than ONE hour -make sure temperature is 140 degrees

GFE: how to ensure that food is eaten

-well prepared, served, tastes good, people prefer -serving size, timing, atmosphere -stored correctly

coagulation temperatures:

-whites: 140-158 -yolk: 144-158 -beaten: 156

color

-yolk contributes a golden brown color

eggs and fat:

-yolk=5g fat -47% monounsat -37% sat fat -no fat in whites

monounsaturated fats (cis)

1 double bond -provides flexibility -two fewer hydrogens -liquid at room temp -solid when refrigerated

Color

1. Pigmentation is Fat soluble: carotenoid and chlorophyll 2. Water soluble: ANTHOCYANIN (blues and blue-red) - Red/Purple cabbage -sensitive to pH. -Cooked it tap water and the water turns blue -cooked in acid the water turns red ANTHOXANTHINS (pale white and pale yellow) -also called flavonoids. -Potato's and Cauliflower -Fat soluble carotenoids don't change much. CHLOROPHYLL -goes from deep green to bright green -may get a dull green. -These are sensitive to changes in pH BETALAIN -beets BETA CAROTENE -orange Carotenoids are one set of pigments

How to wrap meats:

1. place the meat near the center of the wrap. bring edges of wrap together over the meat 2. fold wrap over once, then repeat folds until last fold is tight against the meat 3. make top folds even, smooth ends close to the meat and fold into triangles 4. fold the ends under the package away from the top fold to tighten it 5. seal with freezer tape 6. label with date, kind of meat, and number of servings or weight

vertebrates

1. salty vs fresh 2. lean vs fatty

classification of seafood

1. vertebrate or invertebrate 2. saltwater or freshwater 3. lean or fat

Temperatures for already prepared foods: -heat and hold above _____ -store below _____

140, 40

rice to liquid ratio: white rice

1c rice: 1.5c water

rice to liquid ratio: brown rice

1c rice: 2c water

timing and food safety

2 hour rule -amount of time food can stay out without causing illness -home 4 hour rule -amount of time food can stay out -food line (steam table/ice)

Boiling steamed

2 methods of moist cooking veggies?

polyunsaturated fats (cis)

2 or more double bonds -2 bends in fatty acid backbone -liquid always: room temp and fridge

egg white to yolk ratio by weight

2/3 egg white: 1/3 egg yolk

roasted sautéing oven roasted fry

3 methods of dry cooking veggies?

overnight soak quick soak no soak

3 methods of soaking legumes

meltability keep temp low keep heating times short

3 things to think about when cooking with cheese

composition of eggs

75% water 12% proteins 10% fat 1% carbohydrates 1% mineral

protein in meat

7g per ounce of meat

percentage of food borne illness that comes from eating at resturants

80%

factors that affect food spoilage

AMOUNT OF WATER -dry foods resist bacterial growth pH -acid reduces growth of pathogenic bacteria -pickled foods/marinades TEMPERATURE -hot or cold enough reduces growth of bacteria TIME -2 hour rule -surrounding temperature affects it (picnic in LA has 1 hour rule)

Muffin method of quick breads

Add dry ingredients to liquid ingredients all at once; mix only until dry ingredients are moistened. Batter should be lumpy.

sugar dry

Adding _________ would prolong the softening of the fruit Adding too much sugar would _______ the fruit out

develop from several ovaries in one flower Blackberries, raspberries, strawberries

Aggregate fruit ex?

No solid evidence

Argue for or against the following statement: Cranberry juice helps reduce incidence of UTI

vitamins in meat

B vitamins -thiamin -niacin -riboflavin ^^ easily lost in moist heat cooking if you dont eat the gravy -B12

uses for fats

BAKING -shortening (shorten chains of gluten, tenderizes) SPREAD COOKING MEDIUM -most fats can't be heated to high temp, but acts as an oil when melted FLAVORING KEEPS THINGS FROM STICKING

Moist heat preparation poultry

BRAISING (fricasseeing) -good for older, tougher birds -slow moist heating tenderizes meat and makes easier to chew -cut into pieces, brown in oil/butter--add liquid & seasonings--simmer in tightly covered pan until tender STEWING -whole or cut up -cover in cold salted water and heat to boiling point -immediately lower heat to simmer -longer cooking times: 3.5lbs=2-2.5hrs POACHING -place pieces in frying pan and cover with 1 1/3c of water -bring to boil then reduce to simmer -cook 10-15min MICROWAVING -doesnt always heat deeply or evenly -follow manufacturer's instructions -smaller pieces/evenly thick -skin side up, thickest pts to outside of dish

classification of chicken

BROILERS/FRYERS -3-5lbs -soft skin, tender meat -flexible breastbone -what most ppl buy ROASTERS -6-8lbs -breastbone less flexible -used in stews CORNISH GAME HENS -2lbs -tender meat MATURE CHICKENS -tougher meat;coarser skin -breastbone less flexible

Cuts of pork

BUTT OR SHOULDER -roast LOIN -chops and roast LEG -ham and ham steak -usually divided into shank and butt position SIDE -ribs, bacon, salt pork almost all tender, just have to cook until its done

Three main things that make food unsafe but can be eliminated by cooking

Bacteria Viruses Parasites

1 gallon 9 gallons will be whey

If you had 10 gallons of milk to make cheese how much cheese will you get back

"health" of vegetables -what they do for you

LYCOPENE -red color in tomatoes -phytochemical -good for eyesight -overall health INDOLE-3-CARBINOL -cruciferous veggies -phytochemical -reduce risk of chronic disease -cabbage, kale, broccoli, brussel sprouts

-When you get it it is a dry powder -Hydrated to form a mass/gel (triple helix) -heat causes triple helix to denature & forms a sol (egg white texture) -refrigeration forms a gel as triple helix reforms

List and describe the stages in gel formation

Probiotics - Live beneficial bacteria; create healthy microbial balance in intestines Healthy digestive tract Prebiotics - Non-digestible food ingredients that support growth of probiotics (good to eat w antibiotics to restore good bacteria)

List some benefits of eating yogurt

Bacillus cereus: (Makes a toxin and even reheating can make someone sick)

List some food safety concerns with legumes.

1) Water- 88% 2) Carbohydrate-4.3% 3) Fat-3.3% 4) Protein-3.3% 80% Casein 20% Whey 5) Minerals and Vitamins- 1.1% Mostly potassium, magnesium ad phosphorus

List the Components in milk and their % (5)

2 cups day •Vitamin A-apricot, mango, peaches •Vitamin C-oranges, strawberries, pineapple •Folate- mandarins, oranges, strawberries •Phytochemicals-strawberries, pomegranates, watermelons •Potassium-pomegranates, melons, bananas •Calcium- apricots, grapes, mandarins •Fiber- soluble fiber. •Lycopene (phytochemical)- red pigment found in red •Beta carotene (pre-vitamin A)- orange pigmentation. Found is a lot of orange fruit except for orange

List the fruit serving requirements for a 2,000 kilocalorie diet Group fruits based on their predominant nutrient content

1) Wash and pick over beans for bad beans and rocks (or drain and rinse if from a can) 2) Soak in water two inches above beans (overnight soak or quick soak) 3)Bean imbibes water, swells, and increases in volume. (hydrates) 4) Bring to a boil 5) Simmer until tender

List the steps in preparation of basic legumes

Riboflavin- milk is the major source of Riboflavin in the diet -destroyed by sunlight -Vitamin A (added back to fat free milk) Vitamin D (fortified)- added in bc few food sources in US Niacin Thiamin -Minerals- Calcium, Magnesium, and Phosphorus

List the vitamins and nutrients in milk???

Most dangerous in ready to eat foods that are infected between cooking and packaging. § It is mostly found in dairy products like soft cheeses. § Foods not heated after being purchased and then consumed (deli meat). Serious for women who are PREGNANT and could possibly effect baby and cause problems. § AVOID UNPASTURIZED MILK § Pregnant women: do not eat soft cheeses, like feta, Brie, Camembert, blue-veined chesses, or Mexican style cheeses, unless they clearly state that they are made from pasteurized milk.

Listeria Monocytogenes (link on moodle) who's at risk? what should they avoid? LEADS TO LISTERIOSIS

reaction between sugar and protein that causes browning

Maillard reaction

develops from a cluster of several flowers Pineapples and figs

Multiple fruits ex?

Salty & Savory/ Umami

NEED TO ADD SALT -kosher salt -sea salt -anchovies/paste -hard cheese, parmesan -soy sauce -fish sauce -seaweed -miso -pickled vegetab;es FOOD INGREDIENTS THAT ARE SALTY/UMAMI -mushrooms -tomatoes -bacon and other cured meats Balances bitterness Enhances sweetness

should you wash your eggs?

NO! cuticle (thin coat of edible oil) is added after eggs are washed at the plants -washing at home removes this coating and makes it easier for bacteria to invade the eggs

sell by date

NOT expiration date: eggs can be good 4-5wks after pack date

• Leaves (spinach, greens, lettuce), • seeds (sprouted seeds) • legumes (many of these) • green beans (pods and seeds) • roots (carrots) • tubers (potatoes, Jerusalem artichoke) • bulbs (beets, turnip, rutabaga, onions, garlic), • flowers (broccoli, cauliflower) • fruits (squash, tomatoes, peppers, eggplant,) • stems (asparagus, celery,) • shoots (fungi, mushrooms)

Name some different types of vegetables. There is 11 total.

-Fresh country cheese -Soft -Semi-hard -Hard -Very hard

Name some the basic types of cheese based on moisture content (5)

• Vitamin A- pre-form Beta Carotene • Vitamin B- Thiamin, Niacin, Riboflavin • Vitamin C- raw vegetables are higher than cooked of Vitamin C, bell peppers • Calcium • Iron • Fiber- not really a nutrient but important • Phytochemical/ Phytonutrient • Folate- important for reproductive; helps reduce birth defects.

Name the nutrients in vegetables. Include all of them.

How are foodborne illness outbreaks contained

Natural Voluntary Environmental Assessment Information System (NVEAIS) -collect data and helps CDC and public understand the primary causes of outbreaks -users submit data ab foodborne illness outbreaks--> improve response and prevents future outbreaks -epidemiology-- simply collect data,,not intervening

store in tightly closed containers (ab 1 year) -adds protein and nutrients

Nonfat dry milk

Moist-heat preparation seafood

POACHING -lower water temp of 160-180 keeps bubbles small and clinging to sides of pan--> protects delicate flesh -water should never boil: causes flavor loss and toughens fish -courtbouillon: seasoned stock containing white wine and/or vinegar SIMMERING -uses slightly higher temps 180degrees -gentle bubbles rise but barely break surface -best for crustaecians STEAMING -steamed in oven or pan, tightly covered MICROWAVING -if frozen, follow defrosting instructions -similar to poaching -low temp to maintain flavor and moisture

Decreasing risk in home:

PURCHASING -shelf life -transportation from grocery store to home (temp sensitive) -cross contamination in buggie -buy items in middle shelves first (lowest risk items) STORAGE -refrigerated food stays below 40 -hot food above 140 HANDLING -keep food at state (hot/cold) when serving--> max 2hrs -refrigerate cold foods asap after using/purchasing -washing hands after handling raw meat, eggs etc -clean surfaces, appliances

heating under specific conditions to kill all pathogenic organisms and leaves good bacteria -inactivates enzymes that lead to deterioration

Pasteurization

plant chemicals that have the ability to prevent free radical formation and therefore reduce that risk of cancer and other diseases

Phytochemicals

smoke point

Point at which an oil or fat begins to burn/smoke

source of foodborne illness in the home

REFRIGERATOR -vegetable compartment: Salmonella, Listeria, yeast and mold -meat compartment: Salmonella, E. coli, yeast and mold BLENDER GASKET -Salmonella, E. coli, yeast and mold -dissemble and clean CAN OPENER -Salmonella, E. coli, yeast and mold RUBBER SPATULA -E. coli, yeast and mold -cracks where rubber meets wooden handle FOOD STORAGE CONTAIN W RUBBER SEAL -Salmonella, yeast and mold

dry heat preparation: poultry

ROASTING/BAKING -heavy duty roasting pan: rack to keep bird elevated from juices -breast up=loss of juices to be collected later -breast down=juicy meat -season inside of cavity: oil outside & can season to add flavor to skin -baste every 20min -oven set at 325-350 -20-25min/lbs for up to 6lbs -15-20min/lbs for up to 15lbs -12-15min/lbs over 15lbs **when stuffed increase cooking times by about 5 minutes per pound BROILING/ GRILLING -use cut up poultry -marinate or coat w butter & seasoning before -marinate under refrigeration -pay attention to plates/utensils used with raw vs cooked poultry. do not mix -broiler: skin up -grilling: skin down -20 minutes/side -add sauces in last 15 minutes FRYING **Sauteing: -small poultry pieces -skillet or pan w small amount of oil -can brown before baking **Pan frying: -breaded or floured before: adds texture and flavor, keeps moisture from being lost -fried over high heat in 1/4in of fat -fry skin side down first until browned --lower heat and turn pieces occasionally for 30-45minutes **Deep-frying -breaded, floured, or battered -submerged in oil heated btwn 325-250: maintaining oil temp v important **Stir-frying -lightly frying bite-size pieces of boned chicken -stirred frequently in tiny amount of oil -add veggies, soy sauce, seasoning

most common bacteria:

SALMONELLA -fecal borne bacteria -poultry, eggs--> cross-contamination -salmonellosis= GI upset CAMPYLOBACTER -everywhere!! literally floating in the air -happens when foods are left out or not at right temp -most common bacterial cause of diarrhea in U.S. -raw milk interesting bacteria: E. COLI -easily killed by heating food to safe temp -infection in human veryyyy hard to treat. almost nothing you can do -common in ground beef C. PERFRINGENS -spore formers are resilient -"Buffet Bug" in the air C. BOTULINUM -spore former -issues with babies and honey -home canned foods, old damaged cans, herb flavored oil and low o2 environments -Deadliest bacteria bc it forms neurotoxins

salt vs freshwater fish

SALTWATER -more distinct flavor -halibut, flounder, haddock, red snapper, cod, calmon, bass, swordfish, shark, tuna FRESHWATER -catfish, perch, pike, trout

chain length & effects on cooking characteristics

SHORTER -more movement -not as strong LONGER -stronger -less movement -more stable in cooking -longer chain less likely to break apart

Methods of making a custard:

SOFT/STIRRED: -ingredients stirred while heated on stove -low heat or double broiler -smooth, creamy, fluid -pudding, base for ice cream, sauce/filling -cook until it coats the back of a spoon, 160 degrees BAKED: -pour mix in ungreased cup and place in oven--> usually in bain-marie -low temp to give tender product/ high temp will give tough/rubbery -creme brulee, guiche, crepes, bread puddings -cook to 160 degrees/ insert knife 1in from center-should come out clean

different kinds of fat in meats

SUBCUTANEOUS -right under the skin -padding around internal organs -cover fat (outside of meat). retains moisture of meats MARBLING -intramuscular fat (found within muscles) -little white streaks or drops -more marbling=higher price -adds flavor

-Salmonella can be found in many foods. -It can be transmitted through raw or unpasteurized dairy products, like milk and cheeses. -To avoid spreading buy pasteurized milk. -Fecal borne contaminated.

Salmonella

what is a starch?

Storage polysaccharide of plants

preparation safety tips poultry

THAWING FROZEN -freezing protects against bacterial growth, but any bacteria present may grow after thawing -plan ahead to thaw in refrigerator: 1d for 3.5lb chicken, 1.5-5d for turkey *see table* STUFFING -prepare and cook separately -check w meat thermometer if not. temp should be at least 165 -do not thaw pre stuffed frozen poultry--> prepare from frozen BRINING -soaking food in salty water -water and salt enter muscle thru diffusion and osmosis -increases poultry's water content= more juicy and flavorful meat -store in fridge while brining -ex. (1g water, 3/4c salt, 2/3c sugar, 3/4c soy sauce and herbs)

Parasites

TRICHINELLA -pork: pigs are scavengers and eat random stuff. has gotten better in commercial pork bc we test now -game: hunters not trained in proper storage etc ANISAKIS -raw fish -happens when not flash frozen correctly just cook to safe temp to kill these

1. Flavor changes depending how its cooked 2. When broccoli is cooked, it releases sulfur aroma 3. Sweet Potato's when cooked goes from starchy to sweeter

Taste

-acid retards cellulose softening -softening of cellulose -change in parenchyma cell structure (hydration) LEGUME -softening of cellulose on outer portion -softening of starches and changes in protein inside (hard/inedible--> soft)

Texture

Substances harmful to food that cooking does not destroy

Toxins not destroyed by heat Chemicals Spore forming bacteria

helpful info about microwaves

Turntables -allow even heating Round Containers -more surface area exposed -corners of square dish overcook Metals reflect microwaves -arcing (sparking) and fire -thin metals--> glazes and gold-rimmed dishes Glue can ignite -envelope Surface don't dry so browning doesn't occur Safe to use: -parchment/wax paper, paper plates, white paper towels, and oven cooking bags -plastic containers labeled for microwave use NO: -newspaper, brown bags, recycled paper

Microwaves and Nutrients

VITAMIN B12 -microwaves convert Vitamin B12 to an inactive form -30-40% of Vit. B12 in microwaved foods is not usable by mammals FOLATE -spinach retain nearly all folate when cooked in microwave STEAMED VEGGIES -retain more nutrients in microwave than when cooked by traditional oven

Things that can go wrong with meringues:

WEEPING: -under beating: unbeaten egg whites at bottom of bowl -undercoagulation: placing meringue on cold pie filling -protect by adding a tsp of cornstarch to the sugar before beating into egg whites SHRINKING: -meringue shrinks back & leaves gap around edges of pie -spread to slightly overlap entire perimeter of crust BEADING: -unwanted moisture -undissolved sugar is main cause -overcooking/ coagulation also contributes -use shorter cooking times and increase temp up to 425

fruits which contain enzyme proteases breaks down gelatin/protein bonds. Hydrolyzed. Heat denatures the enzymes found in the enzymes below: • Pineapple- contain bromelain enzymes • Figs- contain ficin enzyme • Papaya- contain Papain enzyme • Kiwi- actinidin enzyme • Bromelain and Papain are meat tenderizers

What are proteolytic reactions and some examples?

-Over pasteurization can lead to a smoky flavor, especially in high protein milk. -bacterial: microorganisms can grow in the cold & metabolize lactose-->spoil -chemical: microorganism or something from cow feed/inhalants (diesel) -physical: heating, cooling, oxidation, over pasteurization -organoleptic- affects smell, taste, appearance, mouthfeel

What contributes to bad flavor in milk?

Eat/drink enriched products, consume vegan products, use milk substitutes

What do people do who are allergic to milk

Whey protein is affected by heat, it precipitates and coats the side of the pan. -casein can coagulate if heated enough<-- takes a lot -protein denatures

What happens to the protein when cooking milk

•Mushy, color and texture loss •Nutrient loss- the longer they're cooking, the more nutrients are released

What happens when you over cook vegetables?

An inability to digest lactose. These people lack sufficient quantities of lactase. Mainly affects Asians, Native Americans, and African Americans. Lactaid milk has lactase added into it or, you can take a lactase tablet to help you break down the milk

What is lactose intolerance and what can you do if you are intolerant to lactose?

Cooking would destroy the enzyme Lemon Juice- citric acids, ascorbic acid Refrigerating Sprinkle sugar over the cut fruit dilutes the enzyme

What reduces oxidation in fruit?

taking milk typically cow milk inoculated w/ lactic acid fermented bacteria'

Yogurt is made now by

air stored

_____ between cells adds to the structure of vegetables Both water and air are lost when vegetables are ________

Gelatin proteins collagen

_______ is a mixture of __________ extracted from the __________ found in the bones, hides, and connective tissue of animals.

Triple Helix polypeptides

_________ _________ is broken apart into individual strands of ______________

grading of pork:

acceptable or unacceptable

Contribute to tart flavor Most fruits have a pH below 5.0 -Citric acid- citrus fruits and tomatoes -Malic acid- apples, apricots, cherries, peaches, pears, and strawberries -Tartaric acid-grapes -Oxalic acid- rhubarb -Benzoic acid- cranberries

acids in fruit (5)

why are starches added to baked goods? sauces?

add moisture and texture; cause them to thicken

How to cook a starch

add to cool water (separates) then simmer to hot boil, stir while heating

myplate servings: seafood

adults: 4-6oz children: 2oz

fat color and texture

affected by age, diet, and species -more white in younger met -fed high in polyunsaturated fats yields softer fat

spices

allspice anise seed or star anise cinnamon stick or powder cumin seed or powder caraway seed cardamom, whole or ground chili pepper cloves, whole or ground saffron spice mixes celery seed coriander (seed from cilantro) ginger, ground dry mustard paprika, regular, smoked or hot peppercorns, white, black or green nutmeg, whole or ground

Carotenoids Flavonoids Chlorophyll Lycopene

and insoluble nutrients in vegetables?

factors that affect food appeal

appearance (presentation) aroma taste

Storage of poultry

bacterial contamination -campylobacter and salmonella= most common causes of foodborne illness REFRIGERATED -fresh ready to cook: at or below 40 degrees for up to 3days -vapor proof wrapping when purchased- repackaging increases risk of bacterial contamination -bottom shelf to prevent drippings from contaminating other foods FROZEN -whole poultry can be stored from 6-12mo: 0 degrees -leftover cooked poultry can be frozen for up to 4months -decline in moistness and quality if stored for longer periods -never thaw and refreeze breaded and fried poultry

What does this mean: cook until knife inserted near center comes out clean

baked custards are done when knife comes out clean -temp is around 212 -insert knife slightly off center

myhand's fav herbs

basil bay leaf sage tarragon thyme parsley rosemary marjoram savory mint dill

the Muffin Method creates a ______

batter

creaming method

beat room temp butter, add sugar and beat until fluffy, add eggs one at a time, alternate adding dry ingredients with wet ingredients

-reduced risk of type 2 diabetes by 27% -Reduced risk of heart disease by 48% (4x week) -lower BMI -Less likely to gain weight from 8 year follow up in healthy middle aged women. (Reduces chances of weight gain) -reduce glycemic index for meal bc low sugar, high fiber, high protein, high fat

benefits of consuming nuts

Storage of fresh finish

best consumed with a day or two of purchase REFRIGERATED -below 40 degrees (on top of ice in fridge) -store in coldest part of fridge -wrap tightly to prevent odors from coming in contact w other food -plastic then foil -oxygen increases perishability bc high levels of polyunsat fats can oxidize and affect odor and taste -proteolytic enzymes not slowed by reg fridge temps so add ice

waste factors

bone and fat reduce the amount of servings that you can get from a pound -16oz raw ground beef=12oz cooked ground beef -->25% loss -paid $5.99/lb for pork chops,, 22% loss from moisture, lost $1.31

composition of whole wheat kernel

bran endosperm germ

list the flours used for yeast breads (9)

bread all purpose pastry cake whole wheat buckwheat wheat germ wheat bran rye

dry heat preparation of seafood

bread, baste with butter, or cover w veggies to reduce moisture loss BAKED -rinse fish, pat dry with paper towels and place in shallow pan -season as desired and place in moderate oven (350-400 degrees) -up to 10minutes per inch of thickness at thickest pt of fish BROILING -best broiled 5in or less below heat source -lean fish should be coated with butter/oil -season & place skin side down on greased pan GRILLED -not recommended for delicate fish FRYING -lean fish less than 1/2in thick, shrimp, scallops saute nicely -season and saute over medium heat until cooked ab 3/4th way through,, turn w spatula and heat until complete

describe the protein and starch content in bread flour, all purpose flour, pastry flour, and cake flour

bread- more protein all purpose- equal pastry- low protein cake- very low protein

acid

buttermilk is an __________

dinoflagelates

can cause human illness -more likely concentrated in large fish caught in Hawaii

reaction between sugar and heat

caramelization

list the nutrients in grains

carbohydrates, protein, fat, vitamins, and minerals

Neurotoxic Shellfish Poisoning

caused by another dinoflagellate -oysters, clams, mussels from gulf of mexico and alactic coast of southern states -weird symptoms and hallucinations, reverse temp sensation

Turgor

cell pressure....or the pressure of the cell contents in the cell. A full _______ cell is like a full water balloon.

vacule

cell sacs that hold water

parmasean ricotta

cheeses that are good to use when grilling, frying, or coating something???

color change in veggies

chlorophyll to pheophytin -olive green color (considered "off-putting" not rlly appetizing) -overcooked vegetables -add vinegar/lemon juice --> drops the pH

LESS TENDER cuts

chuck round

cis vs trans double bond

cis double bond: -hydrogen on same side of double bond -fluid and liquid trans double bond: -hydrogen on opposite sides of double bond -solid at room temp

purpose of leavening agent in quick breads

co2 production

fat/butter's effect on yeast leavening

coats yeast cells and reduce effectiveness -add after adding yeast to flour

making food delicious: TEXTURE

combination of texture makes food more enjoyable soft bread --> crunchy cracker applesauce --> shredded apple mashed potatoes --> roasted potatoes plain banana --> banana with granola plain yogurt --> yogurt with granola plain avocado --> avocado with hemp seeds

Water high fat (saturated) high protein Minerals (calcium, phosphorus and zinc....but calcium not as high in those that are acid coagulated instead of rennin coagulated) high vitamins (A & D) very low or no carbs

composition of cheese?

How to choose good meat:

consider these factors: TIME -thick roast need to sit after cooking so moisture can return -marinating -cutting -tough meat takes at least 2hrs to get tender COST/SERVING -bone and fat add to cost (use bone for broth) -solid meat seems more expensive but is not PREFERENCES -different flavor, texture, fat content -type of animal -animals diet PREPARATION METHOD STORAGE

cooking methods for TENDER cuts

cooking makes it tougher -brown or grill quickly

break apart acid

cooking the fruit in plain water causes fruit to ______ ________ Adding an ________ would help slow down the softening of the structure

storage of grains

cool, dry, sealed

biscuit method of quick breads

cut in the cold fat into the flour until the mixture is bumpy.

Julian date / pack date:

day of the year eggs were packed (out of 365 days)

Microwaves and frozen food

defrost cycle is 50% : it is on for half of the time. spurts of energy allow time for conduction to take place (when energy is not flowing) -center may remain frozen and outer layer somewhat cool--> layer just under the surface may be super hot -don't defrost all the way in microwave: take out and let finish thawing In frozen food, molecules are not free to flip: --ice: water molecules all locked together by hydrogen bonds--> stop water molecules from rotating--> can't absorb as much energy--> ice/frozen food doesn't heat up

composition of meat

depends on location on animal -protein (20%) -water (70-75%) -fat -minerals -vitamins

browning process of starches

dextrinization

reaction between starch and heat

dextrinization

Mom- 55% fat, 39% carb, 6% pro, 70% whey Cow- 50% fat, 30% carb, 20% pro, 18% whey

difference btwn human and cow milk components

how to prevent cross contamination

do not reuse utensils or cutting boards, dont wash meat or poultry

key tips for making a pie crust

don't over develop the gluten -overwork dough after adding water makes it tough use pastry blender to divide -keep butter/shortening cold and makes small & coated w flour -flour coated particles produce flakiness accurately measure use cold ingredients and keep dough chilled add minual amount of liquid

the biscuit method produces a ____

dough

o Oven roast-lose moisture, concentrate flavors, don't lose water soluble nutrients, Caramelization, a lot of different vegetable and cook them together o Fry- cook veg in oil stir fry

dry coking pro/cons

Raising animals uses an extreme amount of water Contamination

ecological Benefits of replacing meat with plant protein?

i. Egg whites (If you beat an egg white into a foam, there are things called air cells) iii. solid fat like butter gets heated it melts and soaks bread but leaves air pocket open where the solid butter once was, steam fills air pocket and makes it bigger When bubbles are formed in something steam fills those bubbles and then co2

explain how air or steam works

beans have expanded and water is gone or almost gone. Drain remainder of water because OLIGSSACHARDIES are in that water. Affinose or starchyose, they cause flatulence, is why we remove the water. (IMBIBED, bean drank the water -HYDRATION)

explain overnight soak process

in order to make ice cream you need to lower its freezing point. -salt lowers the freezing point of something or makes things won't freeze as easily. ENDOTHERMIC REACTION bc ice is absorbing energy or taking energy in

explain the reaction and lowering the freezing point of ice cream???

they make holes with needles and get oxygen into the wholes and inject mold into it bacteria ferments and creates bleu vein

explain veined cheeses

USDA Select

fairly tender, not as juicy and flavorful as prime and choice -has least marbling of the three and is generally lower in price

how butter slows down retrogradation and gelatinization

fat coats the starch

saturated fats

fats that are solid at room temperature -all single c-c bonds

List nutrients in the bran

fiber, iron, zinc, copper, magnesium, B Vitamins, phytonutrients

LEAST TENDER cuts

flank short plate brisket foreshank

30 vit D

flavored yogurt contains how many grams of added sugar??? and it doesn't always contain which vitamin

What do the Dietary Guidelines for Americans recommend for grains?

focus on whole grain/wheat (at least 50% grain intake)

GFE: how to ensure that food is nutritious

follow MyPlate and USDA dietary guidelines

sugar's effect on yeast leavening

food for yeast -warm water and sugar used to check if yeast is viable

nutrients that aren't naturally present are added to milk -vitamin d

fortified

types of poultry

fresh frozen cooked sliced canned dehydrated

interfering

frozen desserts/candies -interfere w the formation of ice crystals

aromatic vegetables

garlic onions peppers celery carrots sauteing changes (mellows out) flavor

ethylene

gaseous organic compound made by plants in ripening

The process by which starch granules absorb water and swell in size.

gelatinization

flour changes in quick breads (glucose too

gelatinize fat added to keep glucose from making bread too firm

what happens when iron & sulfur react in overcooked eggs?

give off strong odor and green color

storage eggs

glycerin or other coating added to outside of fresh egg -prolongs shelf life -boat example

composition of fats and oil

glycerol + fatty acids -same glycerol backbone -differing fatty acids -long, medium, short chain -saturated/unsat -monounsat/ polyunsat -position of bonds -essential fatty acids

Egg subsitutes

great for vegans or people with egg allergies

30-40% ex. Cheddar, Swiss

hard cheese moisture and examples

reheating poultry

has warmed-over flavor bc of breakdown of fat -microwave reheating causes less of this than conventional methods

Value-added eggs:

have special attributes because of: -special feeding practices -nutrient content -conditions under which the hens are raised

healthy diet fatty acid ratio vs american

healthy 1 omega-3: 4 omega-6 american 11-30x more omega-6 than omega-3

factors that increase rancidity in oils and fats

heat oxygen water light metallic ions enzymes food particles surface area- smoke pt light, oxygen, metallic ions all promote oxidation of dbl bonds

How to cook rice

heavy pot, bring to boil, let simmer for 20 minutes, fluff and remove from heat, let sit for 5 minutes

egg nutrient composition: macronutrients

high in protein fat (healthy fat from yolk) little carbohydrates

scombrotoxic fish poisoning

histamine buildup in fish that have spoiled but seem fine

how sugar slows down retrogradation and gelatinization

holds water -less to swell starch

temperature's effect on yeast fermentation too hot vs too cold

hot- kills yeast cold- makes it dormant

blend of cheese is headed up and melted together -add whey back in and stabilizers

how is processed cheese made

3 weeks 6 weeks 4 weeks 4 weeks

how long can you keep milk? yogurt? buttermilk? sour cream?

90%

how much of the milk content is lost as whey when making cheese

chill it until Raw egg white consistency; not a solid yet, you can add fruit veggies or nuts to it and they won't sink or float. If you chill too long, it won't work and you would have to melt and start over. You can make it into shapes as well.

how to achieve gelatin?

To keep its shape, add sugar in water before cooking. -makes isotonic solution (balance of sugar inside and outside of fruit)

how to cook fruit that retains its shape

add sugar once it's cooked -creates hypertonic solution-water leaves fruit to dilute outside environment

how to cook fruit to make a sauce

dispersion requires heating and agitation, you want every granule to dissolve and disperse in the mixture, you can tell by using a glass container and holding it up to the light, continue to stir until its completely dispersed (Usually 2-3 minutes but sometimes longer) very crucial to end results

how to dispersion in gelatin?

take a cup of cold liquid, sprinkle 1 1/4 teaspoon gelatin on the surface, allowing it to imbibe the liquid below at its own rate, it swells but it will not dissolve because the water is cold(3-5 minutes)

how to hydrate gelatin?

milk gets to sour a little bit shake it high percentage of fat kinda looks like whip cream there is a color change to yellow buttermilk is no longer masking the yellow of the butter shaking it and separating out the fat you get buttermilk which has a really low percentage of fat because all the fat is in the butter you break the homogenization and the fat comes to gather in globule it hardens up more water comes out add pinch of salt

how to make butter

gradually add cold acid (tomato) to milk -buffering systems like cream sauce can help too

how to prevent coagulation when adding acid to milk

The machine keeps it stirring while freezing making water crystals small and creamy instead of big crystals. Stirring also incorporates air and expands it. Some ice cream must made with milk, cream, sugar, and vanilla. Can add egg whites (sherbet), cooked egg (gelato). Over run refers to % of change that happens to the volume of the ice cream. Cheaper ice creams have more over run so there is less dairy and more air. § Usually more fat in ice cream, sugar is added § Adding salt changes mixture to where it has a lower freezing temp that is below 32F (Endothermic Reaction) § 3:1 mixture of salt § Unless it's really cold the crystals are really big § AS ice is changing its state the process is an endothermic reaction it draws heat (Calories) from its surrounding

ice cream characteristics

dry herbs

increased volume of fresh herbs comes from water -dry are more potent if recipe calls fresh and you are using dry, use 1/3 the amount 1 tbsp fresh basil = 1 tsp dry basil

acid (retards softening) tomatoes calcium (react with pectic sub) old beans hard water/softened water salt

ingredients and other factors that interfere with the softening of legumes (5)

Mold

intentional mold on cheese is good (Roquefort) mold on the outside of cheddar (hard) cheese can be cut away -1inch deep and 1in wide -oiling surface of block of cheese will prevent mold from penetrating moldy soft cheese should not be discarded -cant be cut away will penetrate inside keep dish cloths, mops, kitchens, refrigerators clear of mold ***Be very careful around people with respiratory illnesses--COPD, asthma

no

is gelatin a good source of protein?

How to prepare eggs:

keep temperature low & cooking time short

carving poultry

let turkey stand for about 20 minutes after taking out of oven= firmer and more moist flesh -breast -leg -thigh -wing

mirepoix

lightly sauteed chopped veggies flavored with spices and herbs -2:1:1 ratio of onions, celery, and carrots

vitamin c calcium folate beta carotene (pre-vitamin A) lycopene (phytochemical) fiber phytochemicals: flavonoids, carotenoids potassium, low in sodium

list the nutrients in fruits

how acid slows down retrogradation and gelatinization

lower ph slows down the process

Wholesome Poultry Products Act 1968

made inspection of poultry shipped across state lines mandatory USDA inspection before & after slaughter: insures poultry is processed under sanitary conditions -checked for wholesomeness HACCP: plan to minimize the risk of of foodborne illness

-incorporate some air -make the crystals small and uniform -fat globules coalesce (come together)

making ice cream: stirring while freezing helps to (3)

Myplate protein foods

meat poultry seafood beans and peas eggs processed soy products nuts seeds

chicken nugget issues

meat, skin, and ????? not a lot of transparency ab what we are putting in our bodies

o Potential for losing nutrients o High temperatures gelatinize starch and decreases bulk by softening cellulose and decreases turgor b/c of water loss. o Add acidic veg last b/c they inhibit the softening of other vegetables and increase heating time. o Degorge- peel

moist cooking pro/cons

Breast bone and age of chicken

more flexible breastbone=younger chicken

what is the lean mass of meat made up of?

muscle tissue connective tissue (collagen)

-takes a long time to cook -beans lose their shape -beans contain flatulence

no soak +/-

Are eggs a good source of calcium?

no, bc we don't eat the shell

do microwaves cook from the inside out

no. they actually heat from the outside in -microwaves penetrate with little absorption -liquid inside appears to heat up first because of flipping molecules -energy penetrates about 1 inch deep depending on density -if no polar molecules on outside, it will seem like the inside is heated but not outside

No nutritional value (you can add nutritional value by adding fruits or veggies or juices) The gelatin is the structure that holds it together

nutrient contribution of gelatin?

3 principles of Good Food Economics "Food must be ___,_____, and _____ to be ______"

nutritious, eaten, and safe to be of value

flash point

oil bursts into flames -can be right after smoke pt in lg volume of oil

why is heating oil dangerous

oil doesn't boil -it thickens as it is heated -at smoke point, oils break down bc ester bond is hydrolyzed and glycerol is released -further destroyed by heat and forms ACROLEIN -smoke pt decreased w free fatty acids, surface area, food particles, increased use, presence of emulsifiers (monoglycerides)

starch pectin to pectic acid soft

old mature veggies?

temperature details for water baths:

oven should be set to 350 -water doesn't go above 212 bc it would evaporate -uncovered: vessel should be around 180-195 -covered: vessel should be 212 --> check this often bc the water evaporates out and dish can overcook

+Low energy requirement +Reduce flatulence or gas +Hold shape when cooked +Takes less time to cook them the next day -Remove some soluble fiber

overnight soak +/-

lignin

part of veggie that can't be digested?

Protopectin, pectin, and pectic acid

pectic substances in fruit 3 forms?

Describe amylose

polysaccharide -isomer of glucose -alpha 1-4 bonds only -straight molecule (no branching)

who should be extra cautious of mercury and why

pregnant women and children -interferes w protein synthesis don't eat the big 4 can have up to 12oz of any other fish

Grading of beef & lamb: best to worst

prime choice select

how milk slows down retrogradation and gelatinization

protein and fat slows it down

How can you tell if a dish is microwave safe?

put in microwave empty with a glass container of 1 cup of water -microwave on high for one minute if dish stays cool, it's good to use -dish will still absorb heat from contents and become very hot-> use potholders

+Reduce Flatulence or gas +Shorter cook time than no soak +does not remove soluble fiber Put the beans in pot water and bring to boil, boil for 3 minutes, turn off heat and soak for an hour w/ lid on pot. drain water and replace it with new water. Not cooked: Cellulose has been softened and hydrated

quick soak +/- explain process???

crystallization of starch molecules in stale bread -starch cools

retrogradation

3 things that lead to spoilage of baked products

retrogradation, molds, bacteria

TENDER cuts

rib short loin sirloin

what two nutrients are found in the eggs whites?

riboflavin and niacin

Proper fruit and vegetable washing technique:

rinse and rub under cold water, may use a vegetable brush and 3:1 water and vinegar solution, dry with a paper towel

keeps crystals small and keeps sugar molecules from crystalizing

role of gelatin in ice cream

soluble fiber that holds the cell together in fruit

role of pectic acid in fruit?

wash greens and dry with spinner

salad preparation

choose dark green lettuce, baby kale/spinach

salad selection

after washing, remove excess water, keep in a plastic bag/container with damp paper towels

salad storage

basic ingredients of quick breads

salt, four, baking soda/powder, milk/water, butter, sugar

degree of saturation -effects on cooking characteristics

saturated fat -solid at room temp -used as shortening: flakey crust, crisp cookies, tender cakes -smoke if heat hot/too long unsaturated fat -heat to higher temps and for longer times -makes baked goods crumbly bc flour can't absorb it -more unsaturation=more movement in molecule & thinner at room temp

40-50% ex. blue, gouda, brick, muenster, roquefort

semi-hard cheese moisture and examples

20-24 almonds equal 1 serving -All of these are 1 serving 1/4 cup 1 ounce of most nuts= 2 ounce equivalent

serving size of nuts as it relates to ounce equivalents

protein

serving size of nuts is based off of _______ equivalent

main fish to stay away from bc of mercury

shark swordfish king mackerel tilefish

composition of poultry

similar to meat -muscle tissue -connective tissue -adipose tissue white/dark meat depends on the amount of myoglobin present in muscle -myoglobin differs based on amount and type of exercise muscle receives

develop from one flower (single ovary containing one or more carpels) 1) true berry (grape) 2) pepo (pumpkin) 3) citrus (lemon) 4) stone (apricot) 5)pome (apple)

simple fruits sub groups (5)

other potential sources of contamination

sink and cloths/rags

salt's effect on yeast leavening

slows down yeast fermentation keeps it from overreacting

Effect of starch retrogradation on enzyme digestion and release of glucose in blood stream

slows enzymatic digestion and releases glucose in blood stream

50-75% ex. Brie, Hispanic cheeses, camembert

soft cheese moisture and examples

Anthocyanin Anthoxanthins- non color, white as in in potato Beta lain Lutein

soluble nutrients in vegetables?

list nutrients in the endosperm

starchy carbs, protein, small amount of vitamins and minerals

rigor mortis in fish

stiff body is good bc it shows that fish is still in rigor mortis -occurs after slaughter -fish has better texture and flavor -water holding capacity of proteins increased--> makes flesh juicier -place fish on ice after catching instead of just freezing them

Refrigerator or freezer will keep them fresh for 6 months to a year -buy fresh and whole--> chop when ready to use them shelf life decreases when exposed to oxygen

storage requirements for nut

evaporated milk but LOTS of sugar is added. Long shelf life

sweetened condensed milk

parenchyma cell wall is made of cellulose (insoluble) and pectin (soluble) (It is considered dietary fiber.)

the cells of veggies are called? the cell wall is made of?

vitelline (yolk) membrane

the membrane surrounding the egg yolk and attached to the chalazae

oven spring

the quick expansion of dough during the first 10 minutes of baking, caused by expanding gases

Chalaze

the ropy, twisted strands of albumen that anchor the yolk to the center of the thick egg white

Solanin

the substance formed when exposed to too much light

albumen

thick layer around the yolk (outer thin, outer thick (firm), inner thin, inner thick)

Broccolli - discoloration taste bad Asparagus - smelling it determine mushy Potatoes with a green hue means that it's been exposed to too much UV light; you want to avoid these because a toxic substance forms when the veggie has been exposed to too much light

things to consider when cooking broccoli, asparagus, green potatoes???

smooth meltability? (brie, cheddar, mont. jack) oil off? shredable? blistering? stringiness? (monzerella, provolone)

things to thing about when picking the right cheese?

color textrure taste

three changes in vegetables?

troussed poultry

tie the legs and wings against body of bird to prevent overcooking before breast is done -usually done with turkeys

Altered collagen heat acid hydrolyzed

triple helix that is denatured using ________ and ________ Collagen is partially _________ (irreversible)

T/F: Dietary cholesterol is not associated with increased risk of heart disease

true

t/f: 40 degrees speeds up retrogradation

true

1) More hygienic( formula can be contaminated or bottles may be dirty) 2) More convenient. 3) Breast milk adjusts to infants' different needs throughout their stages of development, 4) During breastfeeding, infants' thirst need is met through foremilk, which has lots of water in it, and then its hunger need is met through hindmilk, which is rich in nutrients and hunger satisfying. 5) boost immune system (Immuno globulins) 6) Digestible components: the amount of fat adjusts to the needs of the infant at the time - mother breast milk will be accurate for the child's need. As the child grows it changes . Macronutrient content adjusts.

two reasons why breast milk and nursing are better than formula

lowering the ph (adding acid) salt (meat

two things that make milk curdle (coagulate) if added with heat

what determines the viscosity of egg whites?

type and amount of protein

Protopectin hard pectic acid

unripe fruit is full of _____________ and is very __________ then it turns to ___________

30% ex. Parmesan, Romano

very hard cheese moisture and examples

USDA Prime

very tender, juicy; flavorful; the greatest degree of marbling. -The most expensive of the grades, Prime is sold to finer restaurants and some meat stores

list nutrients in germ

vitamin b, vitamin e, antioxidants, phytonutrients, unsaturated fats

Preventing food borne illness: before you begin

wash hands, clean food contact surfaces, wash fruits and vegetables, know proper cooking temperatures

What happens to the starch granule when water is added?

water and heat disrupts the order and causes the granule to swell

bain marie

water bath -fill large, low-sided pan with 1 inch of hot water -place cups w custard mix in pan -water insulates the cups and prevents the outside of the custard from cooking to completion before inside has chance to coagulate

Proper handwashing technique

wet hands with water, add soap and rub for 15seconds, rinse thoroughly, use paper towel to dry hands and turn off water

parenchymal tissue They are primarily water and carbohydrates. (Cellulose, hemicellulose and pectic substances.)

what are vegetables made up of?

lactose stays in digestive tract--> water is added to dilute and volume increases -lactose ferments and causes gas

what causes stomach aches in lactose intolerant people

heat might break emulsion and fat separates out

what happens to the fat when cooking milk

flavor is muted/mellowed out -whey brings about flavor changes

what happens to the flavor when cooking milk

Cellulose is starting to soften and starch is starting to gelatinize

what happens when you cook legumes?

eat fat to tigger absorption of fat soluble Vit A and D

what should you do if drinking skim milk

UHT ultra high pasteurization

what type of Pasteurization yields dairy product that is shelf stable?

-Fat, temperature, age, sugar, whipping time and intensity -Made when protein is stretched into thin layers that trap air bubbles, fat, and liquid

when making whip cream what are some things that effect it? (6) describe how its made

Bacterial colonies produce CO2. Called propionibacteria shermanii. They ferment lactic acid to produce CO2. Starch plus mold covers

where do the holes in swiss cheese come from? what gets fermented???

parm ricotta feta goat cottage

which cheese doesn't melt??

all milk contains fat because all milk contains cholesterol (skim, 1%, 2%, whole)

which milks contain fat and which don't???

Jumbo eggs: needed for 1cup

whole: 4 whites: 5 yolks: 11

x-large eggs: needed for 1 cup

whole: 4 whites: 6 yolks: 12

large eggs: needed for 1 cup

whole: 5 whites: 7 yolks: 14

medium eggs: needed for 1 cup

whole: 5 whites: 8 yolks: 16

small eggs: needed for 1 cup

whole: 6 whites: 9 yolks: 18

Game

wild animals hunted for food -lean meat -backstrap: filet of deer. serve rare -chops: rare -deer sausage -other cuts should be stewed or braised: lean and tough

microwaving eggs

wisk before cooking or pierce yolk membrane -steam pressure inside egg -cooked membrane around yolk can hold up pressure

issue with using just baking soda as a leavener

without something to lower ph, it produces sodium carbonate which gives a bad flavor -add buttermilk or yogurt

liquid changes in quick breads

works with flour for gelatinization -produces steam -dissolves leavening agent to trigger co2 production

leavening agent in yeast bread

yeast

what is the most nutrient dense part of the egg?

yolk -all of the fat, iron, vitamin A, and thiamin

how does the difference between white and dark meat affect cooking

you want to use the same parts of poultry when cooking bc they have different tastes and textures -dark can withstand longer cooking times -white gets dry and stringy quickly

sugar protopectin crisp

young veggies?

minerals in meat

zinc phosphorus copper iron (heme & non-heme iron) -excellent source of iron because it is already in ferrous form and ready to be absorbed

composition of enriched grain

endosperm and added coating (vitamin B and minerals)

composition of refined grain

endosperm only

nutrients added back that was present in original product but missing in new version -vitamin A

enriched

describe the enzymatic nature of AMYLOPECTIN and how it is digested

enzymes remove glucose from multiple places -more digestion and faster than amylose

describe the enzymatic nature of AMYLOSE and how it is digested

enzymes remove glucose molecule from ends only -absorbed into bloodstream

60% of water removed shelf stable until opened sterile until opened reduces curdling

explain evaporated milk when would you use it?

High in fat. In general, nuts are very nutritious provide protein essential vitamins (A and E), minerals (phosphorus and potassium) fiber.

nutrients contributed by nuts

role of eggs in yeast breads

-adds color, nutritional value, tenderness, and richness

exterior

brie has mold on the ___________

Predominantly in unripe fruits and have a bitter taste

explain tannins