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CDR Exam > IV C Principles of food production > Flashcards

IV C Principles of food production Flashcards

0
Q

continuous phase

A

medium surrounding all parts of the dispersed phase

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1
Q

what are dispersion systems?

A

mixture of solids, liquids, gases

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2
Q

dispersed phase

A

distributed throughout the colloidal system

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3
Q

a dispersion is classified according to?

A

the STATE OF MATTER in each phase of the dispersion (i.e. gas liquid solid) OR the SIZE of dispersed particles (small, large, clumps)

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4
Q

whipped egg whites are?

A

gas in liquid: foam

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5
Q

sponge cake is?

A

gas in solid: suspension

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6
Q

mayonnaise is?**

A

LIQUID IN LIQUID: EMULSION

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7
Q

gravy is?

A

solid in liquid: sol

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8
Q

custard is?

A

liquid in solid: gel

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9
Q

small particles are?

A

a true solution (i.e. sugar, salt)

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10
Q

large particles are?

A

a colloidal dispersion (protein, cooked starch)

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11
Q

clumps of molecules are?

A

suspension, separates upon standing (fat, uncooked starch)

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12
Q

how to change the degree of dispersion

A

apply heat or beat

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13
Q

what is an interface?

A

line that forms between two immiscible liquids (water and oil)

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14
Q

vegetables are usually (acid/basic) with a (high/low) pH

A

vegetables: slightly acid, high pH

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15
Q

how should vegetables be processed?

A

at a temperature HIGHER THAN 212F TO DESTROY BOTULISM

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16
Q

___________ can be used to can low acid vegetables; why?**

A

PRESSURE COOKER; reaches temperature higher than 212F

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17
Q

relationship between pressure and temperature***

A

pressure raises temperature

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18
Q

if the pH is low/acidic, how should they be canned?**

A

canned in a BOILING WATER bath

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19
Q

____ are sometimes pickled with vinegar or _____***

A

beets; vinegar or acetic acid - lowers the pH

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20
Q

acid causes ___ when green vegetables are overcooked or canned

A

loss of color

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21
Q

what happens when acid is added to green vegetables?**

A

molecule becomes PHEOPHYTIN (brown or olive green), color fades

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22
Q

what happens when alkaline is added to green vegetables?*** (3 things)

A

1) intense green color = CHLOROPHYLLIN
2) becomes MUSHY (alkaline softens cellulose)
3) WATER-SOLUBLE VITAMINS LOST

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23
Q

how to prevent color from fading in green vegetables?***

A

cook for SHORT TIME- LEAVE LID OFF FOR FIRST FEW MIN to allow escape of volatile acids

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24
Q

baking soda- acidic or alkaline?**

A

alkaline

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25
Q

cream of tartar- acidic or alkaline?***

A

ACIDIC

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26
Q

when adding cream of tartar to angel food cake, it maintains a white color. WHY?**

A

acid prevents the Maillard browning reaction

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27
Q

acid in angel food cake has what affect on the volume?***

A

LARGE volume by STABILIZING EGG WHITE FOAM

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28
Q

acid in angel food cake has what affect on the crumb?***

A

TENDER crumb

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29
Q

angel food cake without cream of tartar becomes…?**

A

TOUGH, YELLOW, SMALL CAKE

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30
Q

what are enzymes?

A

catalysts to facilitate chemical reactions

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31
Q

enzymes are what type of molecule? what does this mean?***

A

proteins- activity will be affected by temperature and pH

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32
Q

two types of browning reactions- where do they occur?**

A

1) enzymatic = cut surfaces of fruit

2) Maillard = browning of bread or baked goods

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33
Q

what happens with enzymatic reaction in ripening of fruit?***

A

starch –> sugar, softens

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34
Q

what causes the browning on cut surfaces of fruit?***

A

enzymatic oxidation

35
Q

what will acid do to enzymes?***

A

lowers pH = inhibits enzymes = prevents browning

36
Q

what should you do to vegetables before freezing?***

A

BLANCH to destroy enzymes –> put in and out of water quickly

37
Q

how to get more rapid browning?

A

increase pH to 6 or higher, increase temp, decrease water content

38
Q

what is conduction?**

A

heat moves from one particle to another by CONTACT/TOUCHING

39
Q

good conductors are?***

A

COPPER, black cast iron, aluminum

40
Q

bad conductors are?***

A

glass, stainless steel

41
Q

example of conduction –>

A

meat kept warm on dish sitting on heated pellet

42
Q

what is convection?**

A

heated air MOVED WITH THE FAN

43
Q

what is induction?**

A

use of ELECTRICAL MAGNETIC VIBRATIONS TO EXCITE THE MOLECULES OF METAL COOKING SURFACES

44
Q

how does induction work for heating?***

A

NO open flame; surface DOES NOT get hot…..PAN ITSELF is the original generator of the cooking heat

45
Q

what is radiation?***

A

INFRARED WAVES coming from glowing heat (gas flame, charcoal, electrical element, toasting, broiling)

46
Q

what is microwaving?***

A

radiation followed by conduction

47
Q

a microwave affects what type of molecules? how far does it heat into the food?***

A

water molecules; 2” into food

48
Q

what is standing time of a microwave?**

A

subsequent distribution of heat by conduction when the magnetron is turned off –> why you have to let it sit!

49
Q

what’s a disadvantage of microwaving?***

A

UNEVEN heat

50
Q

steak on a grill, meat braising in a steam-jacketed kettle = what type of heating?**

A

conduction + radiation

— steak on a grill = touching the grill (conduction), radiation from heat moving upward

51
Q

what are engineered foods?

A

variety of natural and/or synthetic ingredients

52
Q

advantages of engineered foods?

A

consistent; LONG SHELF LIFE

53
Q

what are meat analogs?**

A

isolated SOY PROTEIN (ex: imitation bacon bits)

54
Q

properties of meat analogs?***

A

less fat than meat, about 50% protein

55
Q

what are seafood analogs?***

A

SOY BLENDED WITH FISH (ex: imitation crab meat)

56
Q

what are vegetable blends?***

A

feeds people in underdeveloped countries; incaparina and CSM

57
Q

what is incaparina?**

A

used to feed people in underdeveloped countries; vegetable blend of maize, sorghum, cottonseed flour

58
Q

what is CSM?***

A

used to feed people in underdeveloped countries; Corn Soy Milk + vitamins and minerals

59
Q

where do molds grow?

A

warm, dark, damp conditions; grow best on acid, neutral, sweet foods

60
Q

are molds harmful? should you get rid of them, if so how?

A
  • usually don’t produce harmful substances

- boil to destroy

61
Q

yeasts need what to grow?

A

water, energy, acid medium in oxygen

62
Q

how are yeasts destroyed?

A

boiling

63
Q

what do bacteria need to grow? at what temperature?**

A

MOISTURE, NEUTRAL FOODS; 68-113F

64
Q

how are bacteria destroyed?

A

temperatures of pasteurization (145F for 30 min)

65
Q

bacteria danger zone is?**

A

41-135F

66
Q

can microorganisms grow in frozen foods?

A

no- prevented by cold temperatures and lack of water

67
Q

do enzymes work in frozen foods?

A

slow action, but noticeable over time

68
Q

what is dehydrofreezing?

A

dried to 50% of weight and volume, then frozen

69
Q

how should you thaw potentially hazardous foods?**

A

1) in refrigerator

2) submerge under running cold water @70F or lower

70
Q

if you thaw foods in the microwave, when should you cook them?

A

immediately

71
Q

what prevents growth of microorganisms in dried foods?

A

low water content

72
Q

do enzymes work in dried foods?

A

inactivated by blanching

73
Q

what is freeze drying?

A

frozen first, then water is evaporated without melting crystals (sublimation)

74
Q

how long do canned foods last?

A

up to a year

75
Q

how are foods canned? why?***

A

1) if pH is low, acid is high = boiling water

2) if pH is high, acid is low = pressure cooker (to increase temperature)

76
Q

relationship between acid and bacterial growth***

A

high acid foods, less bacterial growth

77
Q

best pH for bacteria to grow

A

neutral

78
Q

how is botulism best destroyed?***

A

heat in acid (remember: pressure cooking for the veggies that aren’t high in acid to increase temperature)

79
Q

calcium compounds are additives in canning used as…?**

A

HUMECTANTS

80
Q

what are humectants?***

A

1) retain MOISTURE

2) increase FIRMNESS, TENDERNESS

81
Q

what is aseptic canning?

A

food sterilized outside of can, then aseptically placed in sterile cans which are sealed in an aseptic environment

82
Q

what is irradiation?

A

COLD STERILIZATION to KILL most harmful BACTERIA in foods other than milk (temperature does not raise much even though large amounts of energy are used)

83
Q

what are BHA and BHT?**

A

ANTIOXIDANTS for fatty products

84
Q

what role do acids play in chemical preservation?***

A

denature bacterial proteins - interfere with moist or neutral

85
Q

what role do sugar and salt play in chemical preservation?***

A

make water unavailable

CDR Exam (34 decks)

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