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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 |
Created by:
melaniebeale
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