FSHN 301 Midterm
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| how many tsp in a TBSP | 3
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| how many cups in a quart | 4
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| how many cups in a pint | 2
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| how many quarts in a gallon | 4
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| how many TBSP in in a cup | 16
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| how many fl oz in a cup | 8
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| how many g in an oz | 28
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| how many g in a lb | 454
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| subjective measurements (5) | difference, analytical, sensitivity, ranking, rating
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| specific gravity | weight of product/weight of water
density of a product
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| four types of heat transfer | conduction, convection, radiation, induction
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| conduction | direct transfer
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| convection | currents of water or air
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| radiation | heat waves (grill or broil)
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| induction | electromagnetic field
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| hedonic tests | preference (can use faces)
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| composite tests | multiple parameters (subjective)
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| drip measurement | stability of foams
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| flakiness | height of pastry
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| compensating polar planimeter | measures area
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| ink prints | grain size and shape
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| linespread | consistency (in a line)
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| consistometer | distance moved per unit time
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| % moisture | moisture lost
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| % sag | % sagging
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| shortometer | how much force to break something
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| seed displacement | measures volume of weird shaped product
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| specific gravity | density (amount of air incorporated)
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| standing height | 5 places averaged
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| syneresis | liquid or gel seepage of water
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| difference tests | 2 same; one different
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| analytical tests | descriptive or single sample
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| sensitivity | dilution or threshold
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| how many oz in a pound | 16
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| mince | usually meat into small pieces
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| julienne | long sticks (carrots)
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| papillote | in parchment paper in oven (steamed)
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| scald | large, still bubbles
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| poach | 160-180
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| parboiling | partial boiling for later completion
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| blanching | fast-> sets color, loosens skin, destroys enzymes
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| boiling temperature in FoCo | 202.4
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| shiny metal pans | more cooking time
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| glass pans | speed up cooking time
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| roasting | 400-450
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| types of sauteing | stir-fry; pan-fry; deep fry
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| connective tissue & tenderness | less tender
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| age of animal & tenderness | less tender
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| cut location & tenderness | more exercise= less tender
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| heat & tenderness | less heat= more tender
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| acid & tenderness | acid breaks down proteins= more tender
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| enzymes & tenderness | enzymes break down proteins= more tender
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| mechanical & tenderness | breaks down connective tissue and muscle (more tender)
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| salt & tenderness | retains water; increases juiciness
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| magic temperature | 165
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| rare steak temp | 136-140
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| medium steak temp | 160-167
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| well done steak temp | 172-180
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| beef safe temp (not ground) | 160
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| pork safe temp | 145
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| cooking loss | drip loss + evaporative loss
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| weight loss | original weight- cooked weight
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| inspection versus grading | inspection= is it safe?
grading= quality
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| grading of meat (3) | prime -> choice -> select
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| magnetron tube | magnetic and electrical fields that produce radiation to cook food
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| microwave stirrer | distributes airflow (turntable helps too)
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| factors affecting microwave cooking time | temp, density, size, water content, fat/sugar content
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| microwave advantages | quick, easy, cheap
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| microwave disadvantages | no browning; close attention, hot spots
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| materials to use in microwave | glass, ceramic, paper, wood/straw, certain plastics
NOT METAL HERP DA DERP
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| what determines meat color? | myoglobin
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| grading for chicken | A, B, C (voluntary)
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| internal temperature of chicken | 165
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| fricasseeing | white sause
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| braising | salt solution
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| fish collagen | low- 3%
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| fish composition | myocommata (thin tissue)-> makes up myotomes (muscle fibers)
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| fish grading | wholesomeness, sanitary condition (only finfish)
*voluntary
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| gaping | holes in flesh due to age
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| cooking loss and temperature | higher= more loss
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| cooking chicken in foil | increases loss
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| types of cakes | shortened (fat) or unshortened -> shortens protein fibers
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| function of eggs (5) | structure, leavening, emulsifier, color, flavor
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| sugar substitutes | less effective w/ foam formation; less browning
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| light sensitive nutrients (3) | vitamin D, vitamin A, riboflavin
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| proteins in milk | casein and whey
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| whey coagulation | 150 degrees
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| casein coagulation | 100 C for 12 hours
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| rennin | enzyme used in cheese making; acidic medium; Ca stays w/ casein
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| cultured milk products | buttermilk, yogurt, sour cream, kefir
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| isoelectric point | pH when the total number of + and - charges are equal (zero net charge)
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| pH>pI | cations
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| pH <pI | anions
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| russian meal service | (most formal) crumbing; meal served in courses
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| french meal service | cart serving
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| chef de rang | waiter
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| commis de rang | assistant waiter
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| american meal service | meals from kitchen on plate
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| ways to cut cost (5) | <5 oz meat per person; frozen/canned fish; nonfat dry milk; bulk; frozen when possible
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| percent yield | edible portion/as perchased
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To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
melaniebeale
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