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nutr300 two
religious and ethnic foods - exam one lecture study set
| Question | Answer |
|---|---|
| Why do people eat different foods? | Religion, specific background, culture, availability, diet restrictions |
| Cristeta Comerford | First woman and first minority to serve as the white house chef; took job in 2005 |
| What is the largest religion in the world? | Christianity |
| What is the second largest religion in the world? | Islam |
| What is the third largest religion in the world? | Secular/ nonreligious/ agnostic/ atheist |
| Rastafarianism | Monotheistic, Abrahamic, new religious movement that arose in a christian culture in Jamaica in the 1930s |
| Purpose of fasting | To earn the approval of God, To wipe out previous sins, To understand the suffering of the poor |
| Eid al-Fitr and Eid al-Azha | Feast days |
| Ramadan | A month of fasting from dawn to sunset, based on the lunar calendar |
| View of Eating in Islam | Matter of faith, health. Overindulgence is discouraged |
| Hadith | A book describing Muhammad's life |
| Sunnah | The daily practices of Muhammad |
| Source of Guidelines for Haram and Halal | The Quran, Sunnah, and Hadith |
| Zabiha/Dabiha | A term used by Muslims to describe meat that had been slaughtered by Muslims using Muslim standards |
| Makrooh | A term generally associated with someone's dislike for a food product; food that is not clearly haram, but disliked. |
| Mashbooh | An Arabic word describing food that is questionable or doubtful, either because of a difference in opinion or the presence of undetermined ingredients in it |
| Muhammad | A prophet of the Islamic faith |
| Quran | The holy book of Islam |
| Halal animals | Sheep, lamb, goat, cow, bulls, steers, heifers, camel, deer, rabbit |
| Halal birds | Hens, roosters, duck, turkey, quail, pigeons |
| Haram animals and birds | Pigs, boars, dogs, cats, lions, bears, falcon, eagle, vulture |
| HCP | Halal Control Point |
| HCP 1 | Halal animal must provide meat |
| HCP 2 | Holding under humane conditions |
| HCP 3 | Stunning |
| HCP 4 | Slaughter with sharp knife for a fast and clean cut |
| HCP 5 | Adult Muslim (male or female) slaughter person |
| HCP 6 | Slaughtered in front side of neck cutting carotids, jugular, trachea, and esophagus with out reaching the neck bone |
| HCP 7 | Invocation of Allah |
| HCP 8 | Post slaying treatment; must wait until animal is completely lifeless before severing parts |
| HCP 9 | Packing/labeling material must be halal and halal labels should be properly documented |
| Humane Condition | Animal should have drinking water, should not excessively use electric stick, animals should be well nourished and rested |
| Can animal die of stunning? | No; animal must die of blood loss; it is preferable to kill without using stunning |
| Can halal meat be stored with non-halal meat? | Should be stored separately; if in a mixed container, halal products should be placed on top of non-halal products |
| HCP 1 further processed meats | Meat must come from halal meat sources |
| HCP 2 further processed meats | Equipment used for halal meat processing should be separated from non-halal meat processing equipment |
| HCP 3 further processed meats | Non-meat ingredients should not not be from haram foods |
| HCP 4 further processed meats | Forming/filling casing should be form halal slaughtered animals or halal sources |
| HCP 5 further processed meats | All processed meats should be properly label with halal and packaged in halal materials |
| Natural casings | casings made from animal guts; must be from halal slaughtered animals |
| Collagen casing | made form finely ground cattle skins and should only be from halal-slaughtered animals |
| Cellulose casing | Not edible casing that are peeled off before cooking; should be halal because made with cellulose |
| HCP 1 Birds | Must be halal species |
| HCP 2 Birds | Slaughter person starts machine while pronouncing god's name |
| HCP 3 Birds | birds hung over conveyor railing one at a time without agitation |
| HCP 4 Birds | electrified water shocks them unconscious |
| HCP 5 Birds | Hand slaughtered one at a time with the pronunciation of god's name at each bird; or mechanically slaughtered and hand slaughtered the ones that are missed |
| HCP 6 Birds | halal birds completely separated |
| HCP 7 Birds | container of chilled birds are labeled halal |
| HCP 8 Birds | birds are cut up and deboned on clean equipment |
| HCP 9 Birds | further processing should be done under supervision of inspector (halal ingredients only) |
| HCP 10 Birds | must have all halal ingredients |
| HCP 11 Birds | products marked with halal marketing |
| HCP 1 Surimi | remove non-targeted products like crab, shellfish or turtles |
| HCP 2 Surimi | Stabilizers should be halal |
| HCP 3 Surimi | packaging should be halal |
| Market Analysis of Halal foods | Huge market, that is growing, a younger and well educated and affluent target market |
| Two main sources of dairy | Cow and buffalo |
| Halal milk products | Halal gelatin or vegetable gums must be used instead of gelatin for thickening |
| Mono and Di-glycerides | Added to cream, half and half, and butter to prevent separation of fat and water; must be vegetable derived for use in halal products |
| Dry milk powder | Normally does not include other added ingredients; spray drier must be clean from haram product |
| HCP 1 Cheese | Milk must be from Halal source; in the US, cow milk unless otherwise specified |
| HCP 2 Cheese | Addition of enzymes, cultures, and colors; all must be from halal sources |
| HCP 3 Cheese | Aging, storing, packaging, and preservatives must be from halal source |
| Universally accepted enzyme | from microbial source; must not be from haram animals |
| Culture mediums | should be free form haram ingredients like blood |
| Whey | by-product of cheese; used in many food products form baked goods to seasoning of snacks; if cheese making process is halal, then the whey is also halal |
| Halal Gelatin | from bones of halal-slaughtered animals |
| Vegetable sources of Gelatin | Agar-agar, carrageeenan, pectin, xanthan gum, modified corn starch, cellulose gum |
| HCP 1 Halal Gelatin | raw materials (cow hide, bones) should be hala |
| HCP 2 Halal Gelatin | Proper degreasing to avoid cross contamination |
| HCP 3 Halal Gelatin | vats of acid treatment should be dedicated for halal only |
| HCP 4 Halal Gelatin | Lime treatment should also have vats dedicated specifically for halal |
| HCP 5 Halal Gelatin | Extraction, evaporation, extrusion, and drying must be done in clean equipment |
| HCP 6 Halal Gelatin | milling and blending equipment should be clean |
| HCP 7 Halal Gelatin | must be packed in clean halal containers |
| Uses of gelatin in Pharmaceuticals | Manufacturing of capsules, binder in tablets, moisturizing and coating agent, lozenges and cough drops |
| Uses of gelatin in Cosmetics | emulsifying agent, creams and wave-set lotions, protein in protein shampoo |
| Alcohol in halal food products | When alcohol is added (less than .5%) as an ingredient to food, legally no need to mention on the label, but will not be halal certified |
| Alcohol as a solvent | Diluted ethyl alcohol is used for the extraction of flavors |
| Natural vanilla flavoring | uses diluted ethyl alcohol; must contain at least 35% alcohol by volume in order to be called natural vanilla flavoring according to the FDA |
| Alcohol as raw material | Use of alcohol in alcoholic drinks is haram, but converting it to acetic acid (vinegar) makes it halal |
| Other uses of Alcohol | frequently added in cough syrups and mouth washes |
| Guidelines for alcohol in halal food production | many certifying bodies accept less than .5% of incidental alcohol in ingredients to be used in food; small amount of natural alcohol do not present a halal issue, as long as the final product contains less than .1% alcohol |
| Enzyme uses | improves taste and texture of food(baked goods), speed up the process (coagulate milk for cheese), reduce cost of production, increase yield, improve color and aroma (juice) |
| Oxidoreductases | catalyze oxidation reactions, such as the conversion of alcohol |
| Transferases | enzymes that catalyze the transfer of a group of atoms, referred to as a radical, from one molecule to another, such as the transfer of amino groups |
| Hydrolases | catalyze the reaction of a chemical with water |
| Lyases | catalyze reactions of producing or resulting in double bonds, for example, conversion of sugars |
| Isomerases | catalyze the transfer of groups on the same molecule, resulting in a new structure for the molecule |
| Ligases | enzymes catalyze the joining of molecules to form larger molecules |
| What is the most critical HCP in cheese making process? | HCP 2 enzymes |
| HCP 1 enzymes | Animal must be halal for enzyme extraciton |
| HCP 2 enzymes | Use separate equipment for halal and non-halal products |
| HCP 3 enzymes | enzymes might not be present in the tissues in soluble form and may need to be releases or made soluble to increase the yield by using halal chemicals only |
| HCP 4 enzymes | enzyme strength can be adjusted using several ingredients (including preservatives and emulsifiers) that should be suitable for halal production |
| HCP 5 enzymes | labeling should be properly marked/documented |
| Bacon bits | Must be artificial bacon bits made with soy protein and employ halal coloring, flavoring, and processing conditions and equipment |
| Do minor ingredients need to be halal? | Yes; even carriers, solvents, anti-caking agents, and anti-dusting agents must be halal |
| Spices and seasoning blends | Spices are halal because they are all from plant sources; Seasoning is a blend of spices and other ingredients, so must make sure all ingredients are halal |
| Flavorings | Most complex ingredients used in the food industry; not all components need to be disclosed to customers; all sources must be halal |
| Flavor | is the combination of taste and aroma; is the most complex ingredient used in food industry |
| What is Aroma? | Volatiles are released in the mouth and then sensed in the nasal cavity |
| What is Taste? | Only what can be sensed on the tongue; not sensations for metallic, astringent, or pungent |
| Sources of Artificial flavors | Synthesized with high purity |
| Flavor attention: alcohol | Many flavors are extracted through the use of solvents/alcohol; it is permissible to use alcohol for this as long as the final flavoring product contains less than .5% alcohol |
| Flavoring attention: civet oil | No halal source; used in beverages, candy, pastries, gum, and ice cream |
| Flavoring attention: Casterolium | Beaver but juice; often used for vanilla flavor or strawberry |
| General rule for flavoring | ingredients of haram animal origin should be avoided |
| Organic coloring agents | fruits and vegetable extracts, riboflavin, corn, shellac, inks from animals, chlorophyll, carotendoids, tannins, caramel, lycopene |
| Artificial coloring agents | titanium dioxide, carbon blue, iron oxide, silicone dioxide |
| Curing agents | generally halal, but should confirm source; specialized blends of salts, nitrites, sodium ascorbates, sodium erythorbate, citric acid, propyllene glycol |
| GMO | Nothing mentioned about genetically modified or engineered foods; as long as from a halal source, considered halal |
| coating | Animal-based material must be avoided; vegetable and mineral coating are halal; beef tallow, lard, honey bee wax, petroleum wax, gelatin, sugar, carnauba wax are not halal |
| Cereal and Confectionery concerns | Gelatin, polysorbates, mono and diglycerides, cream liquor, pan grease and release agents, sodium stearyl lactylate, L-Cysteine, flavors conaitning alcohol |
| HCP 1 Bread | ingredients used must be halal |
| HCP 2 Bread | release agents or pan greasing must be halal |
| HCP 3 Bread | only halal packing material should be used |
| Chewing Gum | can be questionable; sometimes use stearates and gelatin; must use only halal sources |
| Labeling issues | hidden ingredients or questionable ingredients |
| Categories of of packaging information | Mandatory (according to the Fair Packaging and Labeling Act, the Nutrition Labeling and Education Act, and the Food Drug and Cosmetic Act), Optional or Voluntary, and Help the consumer |
| Packaging concerns | must use glues, labels, waxes, and plastics that are from halal sources and not contaminated in any way by haram things |
| How many Muslims are in the US? | 8 Million |
| Is the Muslim population increasing or decreasing? | Increasing |
| Why is halal certification important for company? | it increases profit, no loss of non-Muslim market, enhances marketability |
| Where did halal certification start? | Indonesia in 1990s by LP-POM |
| What was the second country to institute halal certification? | Malaysia by Jakim |
| What countries have designated symbols for halal retail products? | Malaysia, Indonesia, Singapore, and Thailand |
| What does a halal certification say about a product? | It does not contain pork, pork by-products, alcohol, ingredients from dead animals, it has been prepared on clean equipment, and is free from cross-contamination, and follows Islamic law |
| Types of Halal certification | Site registration certificate, halal certificate for a product with a specific quantity (Batch or shipment certificate), yearly halal certification for a product |
| Who can issue a halal certificate? | Any individual muslim, religious organization, or agency can issue them; requires religious and food processing background |
| How many halal certification organizations are in the US? | 40 |
| Halal certification step 1 | application to the organization |
| Halal certification step 2 | Inspection of manufacturing facility, production equipment, and ingredients |
| Halal certification step 3 | inspection of humane condition of animals |
| Halal certification step 4 | Hiring trained Muslim slaughter person |
| Halal certification step 5 | Inspection of slaughter area, storage areas, freezers |
| Halal certification step 6 | receive halal certification |
Created by:
jgk_