Food Final
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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| Microorganisms likely to be involved in food borne illnesses | show 🗑
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| Foodhandling strategies to prevent foodborne illness | show 🗑
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| show | pasteurization, sterilization and irradiation
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| 4 points provided by the BAC cartoon and relate | show 🗑
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| Differentiate between food infections and food intoxications | show 🗑
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| show | a food exposed to danger zone temperatures for 2 hours or 4 accumulative hours should be discarded.
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| show | (165F) 74C
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| show | Density dry ≠ Density liquid
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| show | Taste+odor+mouthfeel
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| show | Growth of mold
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| Differentiate between the types of carbs | show 🗑
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| Three examples of mono- di- and polysaccharides | show 🗑
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| show | The reaction between a sugar and a protein resulting in the formation of brown complexes.
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| show | 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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| show | Clean Smooth and Unbruised
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| show | 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 | show 🗑
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| True cereals and psuedo cereals | show 🗑
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| show | Sring- spagetti
Ribbon- fettucine
Tubes- Penne, elbow macaroni
Shapes- shells, rotini
Mini pastas- orzo, riso
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| show | 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 | show 🗑
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| show | Foundation- Flour and fat. Function- thickening. Variations- white, blonde and brown.
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| show | butter and flower are not cooked.
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| show | Water, muscle, connection tissues, adipose (fatty) tissues, and bone.
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| Use the color of myoglobin to estimate the exposure to oxygen. | show 🗑
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| show | Older they are, more collagen, making it tougher.
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| show | Age
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| Label the part of the eggs | show 🗑
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| show | Thicken, color, emulsify, flavor, clarify, bind, foam, leaven, prevent clarification.
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| show | 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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| show | 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. | show 🗑
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| show | Muffins
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| Compare and contrast baking soda and baking powder. | show 🗑
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| Batters vs Doughs | show 🗑
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| Quick Bread vs Yeast Breads | show 🗑
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| Predict the quality problems that will occur if a quick bread is over stirred. | show 🗑
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| Differentiate between the following types of quick breads: pancakes and waffles, biscuits, cream puffs and éclairs, and muffins | show 🗑
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| show | Liqued, sugar, proper temperature
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| show | 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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| show | Dough will double in size and the dough becomes more acidic.
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| show | Mixing, kneading, proofing, punching, shaping, optional second proofing, pan, decorating, baking.
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| process of chemical leavening and leavening agents | show 🗑
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| Recall the function of ingredients in cakes (fats, liquids, sugars, eggs) | show 🗑
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| show | Butter
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| Differentiate between types of shortened cakes (pound cake and standard shortened cake). | show 🗑
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| Differentiate between shortened, unshortened and chiffon cakes | show 🗑
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| show | Mixing, temp, timing
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| Differentiate between types of unshortened cakes (angel food and sponge | show 🗑
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