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