Food Final
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| Microorganisms likely to be involved in food borne illnesses | Salmonella, Yersinin enterocotitica, Listeria Monocytogenes.
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| Foodhandling strategies to prevent foodborne illness | Clean, Separate, Chill, Cook
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| practices of the food-processing industry that prevent foodborne illness | pasteurization, sterilization and irradiation
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| 4 points provided by the BAC cartoon and relate | Clean- wash hands and surfaces often, Separate- Don’t cross-contaminate, Chill- refrigerate promptly, Cook- cook to proper temperatures.
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| Differentiate between food infections and food intoxications | infections- bacteria, salmonella
Intoxications- Staphylococcus aureus, E. Coli
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| • Relate the danger zone (40°F-140°F) to the importance of food handling, preparation, service and storage. | a food exposed to danger zone temperatures for 2 hours or 4 accumulative hours should be discarded.
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| • Recall the appropriate cooking temperature for leftovers, casseroles, ground turkey and ground chicken | (165F) 74C
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| Relate density to dry and liquid ingredients | Density dry ≠ Density liquid
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| Anatomical structures involved in the perception of flavor | Taste+odor+mouthfeel
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| Relate water activity of a food to how likely it is to perish | Growth of mold
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| Differentiate between the types of carbs | Monosaccharides- simplest, number of carbons in the saccharide unit
Disaccharides- combining two saccharides
Polysaccharides- many monosaccharides together
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| Three examples of mono- di- and polysaccharides | Mono- glucose fructose galactose
Di- sucrose lactose maltose
Poly- Starch glycogen amylose fiber
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| Define non-enzymatic (Maillard reaction) browning. | The reaction between a sugar and a protein resulting in the formation of brown complexes.
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| Define the role of antioxidants, sulfhydryl compound (in pineapple juice), and sulfites in the prevention of oxidative browning | Antioxdants and sulfer compunds prevent enzymatic browning by using up the available oxygen. Pineapple juice can be added to fruit salad to prevent browning.
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| Characteristic of high quality fruits and vegetables | Clean Smooth and Unbruised
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| differentiate between mealy and waxy characteristics of a potatoe and predict which should be baked and which should be boiled | Russets should be baked and new/red should be boiled
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| Define a fruit and give examples of simple, aggregate and multiple | Fruit- edible part of a plant
Simple- developed from one flower, drupespomes and citrus
Aggregate- several ovaries one flower, blackberries, raspberries, strawberries
Multiple- cluster of several flowers, pineapple, figs
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| True cereals and psuedo cereals | pseudo- high in protein, contain lysine, gluten free
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| 5 basic shapes of pasta | Sring- spagetti
Ribbon- fettucine
Tubes- Penne, elbow macaroni
Shapes- shells, rotini
Mini pastas- orzo, riso
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| Composition and structure of a starch molecule | Amylose, linear G-chain, amylopectin, branched G-chains, most 75% amylopection 25% Amylose
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| Identify the effects of liquid, temperature, agitation and time and ph on starch cookery | Liquid- Expansion, Temperature- do not dissolve in cold or room temperature thickening happens at high. Agitation- required to ensure uniform consistency. PH- Weaken the ability to thicken.
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| foundation and functions of a roux | Foundation- Flour and fat. Function- thickening. Variations- white, blonde and brown.
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| Describe the principle and procedures involved in making a white sauce | butter and flower are not cooked.
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| Recall the composition of meat. | Water, muscle, connection tissues, adipose (fatty) tissues, and bone.
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| Use the color of myoglobin to estimate the exposure to oxygen. | More myoglobin, more color. Myoglobin carries oxygen
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| Recall the functions of aging in meat | Older they are, more collagen, making it tougher.
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| Recall factors that affect the tenderness of a cut of meat | Age
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| Label the part of the eggs | Yolk, Albumen (egg whites), Shell membranes, air cell, shell
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| different functions of eggs in the variety of recipes | Thicken, color, emulsify, flavor, clarify, bind, foam, leaven, prevent clarification.
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| composition of egg white, yolk, and shell | White- 58% of weight, protein and water. Yolk-30% of weight, nourishes chick, held in the center by chalaze. Shell- 12% of weight, protects the inside contents.
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| fresh eggs vs older eggs | Size of the air cell, thining egg whites, fresh eggs have a more prominent chalazae, migrating yolk,
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| Differentiate between sizing and grading of eggs. | Sizing- Weighed by the dozen.
GradingâHaugh Units and appearance. Cradling
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| Predict the function(s) of the following ingredients in a baked flour mixture: flour, leavening agent, eggs, fat, sugar and liquids | Muffins
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| Compare and contrast baking soda and baking powder. | Soda- White chemical leavening powder consisting of sodium bicarbonate. Baking Powder- chemical leavener consisting of a mixture of baking soda, acids, and an inert filler such as cornstarch.
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| Batters vs Doughs | Batter- Flour mixture that contains more water than dough and whose consistency ranges from pourable to sticky.
Dough- a flour mixture that is dry enough to be handled and kneaded.
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| Quick Bread vs Yeast Breads | quick bread- bread leavening with air, steam and/or carbon dioxide from baking soda or baking powder
Yeast Bread- bread made with yeast which produces carbon dioxide through the process of fermentation, causing the bread to rise.
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| Predict the quality problems that will occur if a quick bread is over stirred. | The cooked product will have deep tunnels
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| Differentiate between the following types of quick breads: pancakes and waffles, biscuits, cream puffs and éclairs, and muffins | Pancakes and waffles- pour batter Waffles have more fat, consistency relates to proportion. Biscuits and scones- biscuts are fatty scones are filled with dried fruits,
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| Recall the necessary factors for successfully using yeast as a leavening agent | Liqued, sugar, proper temperature
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| predict the role of kneading in the gluten formation in yeast breads | Physically handling the dough until it achevies a smooth, soft, non-sticky, surface and springs back when pressed. This tests gluten formation.
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| Recalls the effects of fermentation that occurs during periods of rising in a yeast bread | Dough will double in size and the dough becomes more acidic.
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| Recall the steps in making a yeast bread | Mixing, kneading, proofing, punching, shaping, optional second proofing, pan, decorating, baking.
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| process of chemical leavening and leavening agents | Leavened with gas by baking soda, baking powder, air, and/or steam.
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| Recall the function of ingredients in cakes (fats, liquids, sugars, eggs) | flour- crump structure, starch gelatinizes, proteins form gluten to provide network.
Sugar- sweetening, increasing volume, browning, increasing shelf life.
Fat- tenderness, volume, moistness and flavor. Milk- hydrates, dissolves, provides steam, allow
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| Different types of fat used in shortened cakes | Butter
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| Differentiate between types of shortened cakes (pound cake and standard shortened cake). | Bundt, butter, carrot cake, cheesecake, ciambollone, coffee, cupcake, devils food cake, fruitcake, german chocolate, ice cream, mooncake, muffin, pound cake, upside down.
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| Differentiate between shortened, unshortened and chiffon cakes | Shortened- a cake made by fat.
Unshortened- cake made without added fat. Chiffon- made by combining the characteristics found in both shortened and unshortened cakes.
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| Recall factors that affect the baking of a cake (temperature, pan, cooling). | Mixing, temp, timing
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| Differentiate between types of unshortened cakes (angel food and sponge | Angel Food, Boston Crème pie, dacquoise, genoise, meringue, petit four, roulade, tiramisu.
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