F&N 2310
Terms
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- purpose of cooking
-
1. maximize nutrition value
2. develop, enhance, alter flavor
3. improve or retain color and texture
4. improve digestibility
5. destroy organism and injurious substances - sensory criteria
- sight, odor, taste, touch, hearing
- sight
- eyes receive the first impression of foods
- odor
- volatile molecules and olfactory
- taste
- sensory characteristics and personal preferences as perceived by the five senses
- evaluations of food quality that rely on numbers generated by lab instruments, which are used to quantify the physical and chemical differences in foods (volume, density, viscosity)
- objective tests
- evaluation of sweetness, toughness (like in crackers), etc.
- objective tests
- food components
- water, carbs, lipids, proteins, vitamins, minerals, color pigments, flavors, phytochemicals
- anything plants produce and are believed to prevent cancer
- phytochemical
- functions of water in food
- heat transfer, universal solvent, chemical reaction, water activity
- most influential factor in ppls selection of foods
- taste
- combined sense of smell, taste, and texture
- flavor
- five taste stimuli
- bitter, sour, sweet, salty, umami
- describes a food's firmness or thickness
- consistency
- sensory phenomenon characterized by a dry, puckery feeling in the mouth
- astringency
- most sounds are affect by
- water content/activity
- these two factors are involved in the formation of public attitudes
- psychological and social
- evaluations of food quality based on sensory characteristics and personal preferences
- subjective tests
- tests sweetness, toughness in crackers, etc.
- objective tests
- the amount of moisture in food
- water activity a(w)
- a(w) of fresh foods
- .96-.99
- a(w) range microorganisms can live in
- .92-.99
- what can you do to lengthen shelf life
- dehydrate
- food safety (4 controls/factors)
- federal/state regulations, inspectors, centers for disease control and prevention (CDC), and food manufactureres/distributors
- an illness transmitted to humans by food
- foodborne illness
- food in which microorganisms can rapidly grow
- potentially hazardous food (PHF)
- factors of PHF
- high water activity, high pH, high protein
- ex. of PHF
- chicken, milk, cheese, meat, fish, etc.
- presence of harmful substances not originally present in food
- contamination
- types of contamination
- chemical, physical, and biological
- ex. of chemical contamination
- pesticides, toxicmetals, cleaning agents, and seafood toxins
- ex. of physical contamination
- glass chips, metal shavings, and other foreign materials
- ex. of biological contamination
- microorganisms, such as bacteria, molds, yeasts, viruses, or fungi
- pathogenic bacteria requires
- moisture (water activity), favorable temp (40F-140F), optimal pH (6.6-7.5)
- cause discoloration, odors, and off-flavors
- molds
- produce mycotoxins
- molds
- can be destroyed by heating to 140F +
- molds
- tiny organisms that depend on nutrients from other living host
- parasite
- ex. is in undercooked pork, and game
- parasite - trichinella spiralis
- can be present on any kind of food and not affected by water activity, pH, or oxygen content of their environment
- viruses
- four steps for properly handling food are
- clean, seperate (x contam.), chill, cook
- proper frig temp
- 40F or below
- proper freezer temp
- below 0F
- proper dry storage temp
- 65F and low in moisture
- food is exposed to an electric beam or gamma rays
- irradiation
- FDA approved irradiation in certain foods..give ex.
- pork/poultry, fruits/veggies, herbs/spices, tea
- benefits of food irradiation
- reduction/elimination of pathogen/spoilage microorganisms, replacement of chemical treatment in foods, and extended shelf-life
- hazard analysis and critical control point system
- HACCP
- a systemized approach to preventing foodborne illness during the production and preparation of food
- HACCP
- a point in the HACCP process that must be controlled to ensure the safety of the food
- Critical Control Point (CCP)
- 7 goals when planning menus
- economic, palatability, satiety, practicality, time, nutritive value
- 3 diff. ways to measure
- number (count), volume, weight
- sift, spoon into cup, level
- flour
- spoon into cup, level
- sugar
- pack into cup, level
- brown sugar or solid fat
- 1/3 c. then add water until 1 c.
- NFDM
- 1 tbsp.
- 3 tsp.
- 1 c.
- 8 fl. oz.
- 1 pint
- 2 c.
- 1 quart
- 2 pints
- 1 gallon
- 4 quarts
- the direct transfer of heat from one substance to another that it is contacting
- conduction
- the transfer of heat by moving air or liquid (water/fat) currents through and/or around food
- convection
- the transfer of heat energy in the form of waves of particles moving outward from their source
- radiation
- the transfer of heat energy to a neighboring material w/out contact
- induction
- holding saucepan over burner
- radiation
- microwave
- radiation
- baking
- dry-heat
- frying
- dry-heat
- boiling
- moist-heat
- a method of cooking in which heat is transferred by water, any water-based liquid, or steam
- moist-heat prep
- scalding
- moist-heat
- poaching
- moist-heat
- simmering
- moist-heat
- stewing
- moist-heat
- braising
- moist-heat
- parboiling
- moist-heat
- blanching
- moist-heat
- steaming
- moist-heat
- method of cooking in which heat is transferred by air, radiation, fat, or metal
- dry-heat prep
- roasting
- dry-heat
- broiling
- dry-heat
- grilling
- dry-heat
- bbq
- dry-heat
- higher temps are reached in which heat prep. than the other
- dry-heat
- mediums of heat transfer
- water, steam, air, fat, combination
- temp of water reaches 150F, indicated by appearance of large, but relatively still, bubbles on the bottom and sides of pan
- scalding
- water heated to 160-180F, hotter than scalding but hasn't reached bubbling point, food either partially/totally immersed, used to prepare delicate foods - fish/eggs
- poaching
- water is never below 180F but hasn't reached boiling point, gently rising bubbles, essential for cooking tough meats
- simmering
- simmering ingredients in a small to moderate amount of liquid, pot covered and food simmered on the range/or in a moderate oven, taste better day after prepared
- stewing
- similar to stewing, liquid food is simmered in is usually the foods own juices, fat, soup stock, and/or wine
- braising
- water must reach 212F at sea level, rapid bubles, reserved for toughter textured veggies and dried pastas/beans
- boiling
- partially boil, not fully cook food, used frequently in restaurant service when food must be prepared in advance and finished to order
- parboiling
- dip food briefly in boiling water, sets color of green veggies, loosens skins of fruits/veggies/nuts for peeling, destroys enzymes that contribute to deterioration, often done before canned or frozen
- blanching
- direct contact w/steam generated from boiling water, helps vegges retain texture, color, taste, and nutrients, food cooks by steam of own juices which are trapped in the packet
- steaming
- heat food by holding steam in an enclosed container under pressure
- pressure cooking
- heating of food by hot air in an oven, avg. 350F, rack position and pan color affect results
- baking
- similar to baking except that the term is usually applied to meats/poultry, they are usually baseted every 20 minutes or so to prevent the food from drying out, and some are usually seared at 400F+ for about 15 minutes
- roasting
- cooking foods under an intense heat source, cooks food in usually about 5-10 minutes, only tender meats, poultry, and fish
- broiling
- reverse of broiling, in that food is cooked above rather than below an intense heat source
- grilling
- refers to foods being slow-cookied, usually covered in a zesty sauce over a longer period of time
- BBQing
- types of fat cooking
- sauteing, stir-frying, pan-broiling, pan-frying, and deep-frying
- type of combination cooking
- braising
- to move the food under the blade while keeping the point of the blade firmly on the cutting board
- slice
- to cut food lengthwise into very thin, stick-like shapes
- julienne
- to cut leaf veggies into thin strips
- shred
- to cut food into very fine pieces
- mince
- to remove skin
- peeling
- the ingredients are moved vigorously in a back-in-forth, up-and-down, and around-and-around motion until they are smooth
- beat
- ingredients are mixed so thoroughly that they become one
- blend
- occurs when ingredients adhere to each other, as when breading is bound to fish
- bind
- to beat fat and sugar together until they take on a light, airy texture
- cream
- very vigorous mixing, usually w/a beater of some type, that incorporates air into such foods as whipping cream and egg whites
- whip
- one ingredient is gently incorporated into another by hand with a large spoon or spatula
- fold
- any compound that enhances the flavor already found naturally in a food
- seasoning
- substance that adds a new flavor to food
- flavoring
- ex. of herbs
- parsley, basil, cilantro
- herbs are taken from
- leaves of plants
- ex. of spices
- cinnamon, nutmeg, pepper, vanilla
- spices are taken from
- all parts of plants excluding leaves
- #1 spice
- pepper
- garlic, onions, and shallots can also serve as
- spices
- types of seasoning/flavorings
- herbs, spices, salt, flavor enhancers, oil extracts, marinades, breading and batters
- ex. of oil extracts
- vanilla, olive
- ex. of flavor enhancers
- MSG
- keep fresh herbs refrigerated at
- 34-40F
- dried herbs stored in
- airtight containers
- seeds of cultivated grasses
- cereal grains
- bran is high in
- fiber and minerals
- germ is high in
- fat, some proteins, minerals, vitamins
- endosperm is high in
- starch (think flour)
- grains contain
- carbs, vitamins, minerals, fat, and proteins
- well balance diet derives how much % of calories from carbs
- 55-65%
- added back the vitamins and minerals that might be lost during the processing
- enriched food
- added nutrients that were not present in the original food
- fortified foods
- ex. of enriched foods
- bread, cereals, rice, fat free milk
- ex. of fortified food
- juice, salt, milk + vit. D
- 4 preps of cereal grains
- boiling, simmering, microwaving, and baking (all w/water b/c grains are dry)
- proportion of water to rice
- 1 c. rice to 2 c. water = 3 c.
- cook rice w/hot water =
- fluffier grains
- cook rice w/cold water =
- stickier rice
- pH level of cooking rice
- higher than 7 rice will gelatinize faster
- grains are coated, not cooked, w/hot fat and hot liquid is added
- risotto
- grains are sauted in fat and hot liquid is added
- pilaf
- 4 preps of rice
- risotto, pilaf, boiling/simmering, and microwaving
- pasta originally from
- china
- made from unleavened dough of wheat flour mixed w/water
- pasta
- types of pasta
- noodles, asian noodles, whole wheat, veggie purees, fanciful, high-protein, fresh, couscous
- methods of cooking pasta
- moist-heat: boiling/simmering and/or microwaving
- 1 pound of pasta needs how much water to cook
- 4 quarts
- storage form of carbs, which is produced by plants
- starch
- two types of starch
- amylose and amylopectin
- uses of starch
- thickeners, stabilizers, texturizers, water/fatbinders, fat substitutes, and emulsification aids
- the increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid
- gelatinization
- factors influencing gelatinization
- temp, time, stirring, amount of water, sugar, fat, and acid
- vigorous stirring influences gelatinization how
- makes slippery paste
- sugar influences gel. how
- delays gel. process and results in a thick and runny paste
- fat influences gel. how
- delays process by covering starch and keeping water from getting in
- acid influences gel. how
- low pH decreases the viscosity of a starch gel; breaks down gel. and water leaks out
- the seepage of water out of an aging gel due to the contraction of the gel (bonds tighten between the amylose molecules)
- retrogradation (also know as syneresis or weeping)
- the breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat
- dextrinization
- 2 starch characteristics
- dextrinization and retrogradation
- how to prevent lump formation - 3 ways
- create a slurry of flour in cold water, surround and separate the flour w/fat, and seperate the starch w/sugar
- 2 methods of cooking starch
-
1. stir flour in fat until a stiff paste is formed and add liquid. cook until it is thick and smooth
2. mix cold liquid and starch together and heat. add fat just after the sauce thickens - plants or parts of plants used for food
- veggies
- ex. of veggies from bulbs
- radish, chives, onion, garlic = peeled layers
- ex. of veggies from stems
- asparagus, celery
- ex. of veggies from leaves
- cabbage, spinach, lettuce
- ex. of veggies from seeds
- legumes, peas, corn, lentils
- ex. of veggies from tuber
- potato
- ex. of veggies from flower
- broccoli, cauliflour
- veggies are high in
- vitamins, minerals, and fibers
- nonnutritive compounds in plants that posses health-protective benefits
- phytochemicals
- 3 major groups of plant pigments
- carotenoids, chlorophylls, flavonoids
- yellow-orange most stable pigment
- carotenoid
- ex. of carotenoids
- carrots, pumpkins
- green pigment
- chlorophyll
- ex. of chlorophylls
- spinach, green beans, broccoli
- white-creamy yellow and red-purple pigments
- flavonoids
- ex. of flavonoids
- cauliflour, squash, red cabbage, radish
- pigments that are fat soluble
- carotenoids and chlorophylls
- pigments that are water soluble
- flavonoids
- only fresh veggies subject to USDA grading are
- potatoes, carrots, and onions
- 5 principles of cooking veggies
- texture, flavor, odor, color, and nutrient retention
- adding acid, sugar, or calcium when cooking veggies does what
- makes veg. firmer which takes longer to cook
- to keep flavor cook veggies how
- in little wwater and short period of time
- methods of cooking fresh veggies
- baking, roasting, sauteing, and deep frying = dry-heat; simmering, steaming, microwaving = moist-heat
- when cooking canned veggies what do you do
- cook them w/liquid in can (however be careful of preservatives in that liquid)
- cook dried veggies how
- soak in water overnight to make softer then cook faster later on
- sliced and place veggies in layer, sprinkle w/flour, salt, pepper, and fat (no baking)
- au gratin
- slice and place veggies in layer, top w/cheese sauce, bake until golden brown
- scalloping
- diced, chopped, or pureed veggies, added egg and milk
- custard or timbale
- cooked in syrup until done
- glazing
- combination of veggies pulp, added white sauce, eggs, and seasoning
- souffles
- veggie puree or juice plus thin white sauce
- cream soup
- combination of veggie, cheese, chopped meat, starch and seasoning
- stuffing
- first bioengineered (genetically modified) tomato on the market
- flavr savr
- fruits are high in
- vitamins A and C, minerals, carbs, and water
- fruits are low in
- calories, fat, and protein
- ripe fruits contain high % of
- sugar
- not all fruits are high in
- fiber
- carotenoids are what color
- yellow-orange
- anthocyanins are what color
- red-blue
- is the mandatory grading of fruits
- no
- voluntary grading may be done based on
- size, shape, appearance, color, texture, ripeness, uniformity, freedom from defects
- prices for veg. and fruits depend on
- season and quality
- 3 ways fruits are bought
- fresh, processed, juice form
- processed fruits are
- canned, frozen, or dried
- oldest technique of processed fruits is
- drying
- smell from fruits esp. when cut or peeled
- ethylene gas
- ripening hormone that is used to ripen fruit faster to sell
- ethylene gas
- compounds responsible for browning and bruising
- phenolic
- denaturing enzymes happens when
- its put in water
- lowering storage temp does what to enzyme process
- slows it
- antioxidants can be coated onto fruits to help what
- block exposure to oxygen (like sugar)
- 4 preps of fruit
- clean, peel, cut, cook
- 4 princ. of cooking fruit
- texture, color, flavor, nutritive values
- longer cook veg./fruits the less the what
- flavor, nutrutive value, color
- added alkaline to fruits
- makes mush
- added acid, sugar, calcium to fruits
- makes firmer
- metods of cooking fruits
- dry-heat = baking, broiling, and frying/sauteing; moist-heat = stewing/poaching
- prepare dried fruit how
- soak in water and then simmer in covered pan
- to retain fruit shape when cooking
- cook in sugar syrup
- to make fruit softer
- cook in water
- can unripe fruit be left at room temp in paper bag until ripe
- yes
- fruit is best when consumed how many days after purchase
- three
- how do you keep in frig
- in plastic bags w/holes
- edible flowers are usually used for
- garnish