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Questions and Answers
What is the primary reason for the crispness of fruits and vegetables?
What is the primary reason for the crispness of fruits and vegetables?
Which of the following fruits is classified as a climacteric fruit?
Which of the following fruits is classified as a climacteric fruit?
Which pigment is primarily responsible for the yellow and orange coloration in fruits and vegetables?
Which pigment is primarily responsible for the yellow and orange coloration in fruits and vegetables?
What effect does ethylene gas have during fruit storage?
What effect does ethylene gas have during fruit storage?
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How does the storage atmosphere affect aging in apples?
How does the storage atmosphere affect aging in apples?
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Which type of fruits should ideally be ripened before harvest?
Which type of fruits should ideally be ripened before harvest?
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What change occurs to protopectin as fruits ripen?
What change occurs to protopectin as fruits ripen?
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What happens to anthocyanins when exposed to an alkaline environment?
What happens to anthocyanins when exposed to an alkaline environment?
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What happens to starch granules when they are heated?
What happens to starch granules when they are heated?
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To prevent lumps when thickening a sauce with starch, which method should be used?
To prevent lumps when thickening a sauce with starch, which method should be used?
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What is the purpose of adding an acid when cooking a white sauce?
What is the purpose of adding an acid when cooking a white sauce?
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What could cause a finished product to taste starchy and grainy when making a white sauce?
What could cause a finished product to taste starchy and grainy when making a white sauce?
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Which of the following ingredients can serve as a crystal inhibitor when preparing crystalline candies?
Which of the following ingredients can serve as a crystal inhibitor when preparing crystalline candies?
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What is the correct classification of batter that has a liquid to flour ratio of 1:4?
What is the correct classification of batter that has a liquid to flour ratio of 1:4?
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Which method involves fermenting yeast with part of the flour and liquid before adding the remaining ingredients?
Which method involves fermenting yeast with part of the flour and liquid before adding the remaining ingredients?
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Which type of flour is recommended for making yeast dough to prevent crumbly products?
Which type of flour is recommended for making yeast dough to prevent crumbly products?
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How should baking powder be adjusted when baking at high altitudes?
How should baking powder be adjusted when baking at high altitudes?
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Which starch is noted for being non-gelling and stable to freezing and thawing?
Which starch is noted for being non-gelling and stable to freezing and thawing?
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What is the function of amylose in starches?
What is the function of amylose in starches?
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What characteristic distinguishes waxy starches from standard starches?
What characteristic distinguishes waxy starches from standard starches?
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What is the primary effect of decreased pressure at high altitudes on baking?
What is the primary effect of decreased pressure at high altitudes on baking?
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Which of the following flours is the least effective thickening agent?
Which of the following flours is the least effective thickening agent?
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What happens during gelatinization of starch?
What happens during gelatinization of starch?
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What is the indicator of good quality in an egg?
What is the indicator of good quality in an egg?
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What happens to the air space in an egg as it ages?
What happens to the air space in an egg as it ages?
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What common cooking method can cause the surface of egg yolks to turn green?
What common cooking method can cause the surface of egg yolks to turn green?
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What is the primary structural protein found in muscle that contributes to meat color?
What is the primary structural protein found in muscle that contributes to meat color?
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What is the primary reason for adding salt or sugar to egg yolks before freezing?
What is the primary reason for adding salt or sugar to egg yolks before freezing?
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Which nutrient is more concentrated in the egg yolk compared to the egg white?
Which nutrient is more concentrated in the egg yolk compared to the egg white?
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Which USDA grade is typically assigned to canned fruits and vegetables that are considered fancy and of the highest quality?
Which USDA grade is typically assigned to canned fruits and vegetables that are considered fancy and of the highest quality?
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Which cut of meat is most suitable for dry heat cooking methods due to its tenderness?
Which cut of meat is most suitable for dry heat cooking methods due to its tenderness?
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What characteristic of milk makes it a complete source of protein?
What characteristic of milk makes it a complete source of protein?
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What is the purpose of pasteurization in milk processing?
What is the purpose of pasteurization in milk processing?
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What happens to collagen during the cooking process that contributes to meat tenderness?
What happens to collagen during the cooking process that contributes to meat tenderness?
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Which method is characterized by cooking meat in water at temperatures between 170-185°F with the appearance of bubbles?
Which method is characterized by cooking meat in water at temperatures between 170-185°F with the appearance of bubbles?
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What happens to the whey in milk during the coagulation process?
What happens to the whey in milk during the coagulation process?
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What is the effect of aging meat in cold storage on its tenderness?
What is the effect of aging meat in cold storage on its tenderness?
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What is the main reason for the color difference in egg yolks?
What is the main reason for the color difference in egg yolks?
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What is the recommended safe minimum internal temperature for cooking ground beef?
What is the recommended safe minimum internal temperature for cooking ground beef?
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Which process allows milk to be stored without refrigeration if unopened?
Which process allows milk to be stored without refrigeration if unopened?
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Which vegetable is primarily known to contain glutamic acid, contributing to its flavor when prepared?
Which vegetable is primarily known to contain glutamic acid, contributing to its flavor when prepared?
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What is the maximum temperature for coagulation of proteins in egg preparation?
What is the maximum temperature for coagulation of proteins in egg preparation?
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In modified atmosphere packaging (MAP), what does the process of replacing oxygen with gases accomplish?
In modified atmosphere packaging (MAP), what does the process of replacing oxygen with gases accomplish?
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What is the fat percentage in whole milk?
What is the fat percentage in whole milk?
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Which of the following is an example of a meat alternative high in protein?
Which of the following is an example of a meat alternative high in protein?
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What is a common outcome of overcooking eggs?
What is a common outcome of overcooking eggs?
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Why are egg substitutes often higher in sodium than fresh eggs?
Why are egg substitutes often higher in sodium than fresh eggs?
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What is the limiting amino acid in soybeans that affects their protein quality?
What is the limiting amino acid in soybeans that affects their protein quality?
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Which cooking method involves flouring meat, browning it, and then simmering it in liquid?
Which cooking method involves flouring meat, browning it, and then simmering it in liquid?
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Which of the following temperatures is safe for cooking poultry?
Which of the following temperatures is safe for cooking poultry?
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Which natural compound in meat is primarily responsible for the breakdown of color in the aging process?
Which natural compound in meat is primarily responsible for the breakdown of color in the aging process?
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What is the primary reason for adding lactic acid bacteria to produce cultured buttermilk?
What is the primary reason for adding lactic acid bacteria to produce cultured buttermilk?
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How is evaporated milk distinguished from regular milk?
How is evaporated milk distinguished from regular milk?
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What process is typically added to whole milk to create sweetened condensed milk?
What process is typically added to whole milk to create sweetened condensed milk?
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What is a characteristic of dried skim milk compared to dried whole milk?
What is a characteristic of dried skim milk compared to dried whole milk?
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Which of the following is NOT a reason to add an acid to milk during cooking?
Which of the following is NOT a reason to add an acid to milk during cooking?
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What is the fat percentage required for a product to be labeled 'heavy cream'?
What is the fat percentage required for a product to be labeled 'heavy cream'?
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What type of flour is characterized by having a high gluten content and is often used in pasta?
What type of flour is characterized by having a high gluten content and is often used in pasta?
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What is the result of incorporating too much sugar in baked goods?
What is the result of incorporating too much sugar in baked goods?
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What ingredient in flour contributes to its elastic properties?
What ingredient in flour contributes to its elastic properties?
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Which type of cheese must be consumed immediately after production?
Which type of cheese must be consumed immediately after production?
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What chemical is primarily responsible for the rise in baked goods when using baking powder?
What chemical is primarily responsible for the rise in baked goods when using baking powder?
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What method of mixing is typically used for foams in baking?
What method of mixing is typically used for foams in baking?
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What is the purpose of using an emulsifier in processed cheese?
What is the purpose of using an emulsifier in processed cheese?
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What happens when milk is heated at high temperatures?
What happens when milk is heated at high temperatures?
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Study Notes
Food Science
- Fruits and vegetables are 75-93% water, with carbohydrates (digestible and indigestible), some minerals (e.g., calcium in oranges), and vitamins (e.g., C, A, some B). Crispness is due to water-filled vacuoles and osmotic pressure.
- Ripening involves chemical changes like starch-to-sugar conversion and protopectin-to-pectin/pectic acid transformation. Ethylene gas accelerates ripening.
- Produce storage methods include refrigeration (delays aging), freezing (near 0°F), and controlled atmosphere storage (reduced oxygen).
- Plant pigments include:
- Chlorophyll (green): Insoluble in water; olive green in acid, bright green in alkaline.
- Carotenoids (yellow, orange): Insoluble in water, unaffected by pH changes.
- Anthocyanins (red, blue, purple): Soluble in water, greatly affected by pH.
- Anthoxanthins/flavones (colorless/white to yellow): Soluble in water.
- Cooking methods include boiling (short time with salted water), steaming (over boiling water), pressure cooking (preserves color and flavor), stir-frying, freezing (with blanching), and roasting.
Principles of Meat Preparation
- Meat is made of myofibrils bundled by connective tissue.
- Collagen and elastin are connective tissues in meat. Collagen hydrolyzes into gelatin, and becomes tender with heat. Elastin is resistant to heat.
- Meat color changes during aging and post-mortem.
- Inspection and grading (USDA standards) ensuring meat health and safety.
- Cookery principles:
- Dry heat: frying, broiling, roasting, grilling
- Moist heat: braising, simmering, stewing, steaming
- Principles of meat alternatives are based on legumes, nuts, seeds like soybeans. Protein concentrates and isolates are used in meat alternatives.
Principles of Egg Preparation
- Eggs have a porous shell containing air, moisture, and gas.
- Egg whites' protein coagulates at 62-70°C. This process is used for binding, firmness, and creating a smooth surface.
- Syneresis (weeping), occurs with too high or low temps and too long.
- Leavening agents, such as acids, are used in relation to eggs.
- Emulsification: egg yolk is an oil-in-water emulsion stabilized by lipoproteins. Lecithin aids in this.
- Cooking methods include poaching, coddling, frying, and baking. Different techniques are used for different products.
Milk and Milk Products
- Milk consists of water (87%), fat (3.7%), carbohydrate (lactose), and protein (around 3.5%). Casein is the main protein.
- Processing involves pasteurization (destroys harmful bacteria) and ultra-high temperature (UHT) treatment.
- Milk can be used to make butter, cream, and various cheeses.
- The composition of milk products varies in fat percentages with different types produced.
Control of Crystal Size in Candies
- Crystal inhibitors (e.g., acids, fats, proteins) are used to create small, smoother crystals in candies.
- Acidic ingredients (like cream of tartar) in combination with sugar help in inversion, creating glucose and fructose.
Sensory Evaluation of Food
- Qualitative (subjective) sensory evaluations use human senses (sight, smell, taste, touch) to evaluate food qualities in different ways to assess preferences and differences. Objective methods measure physical aspects for various food qualities.
Starch Structure and Function
- Starches are made of amylose and amylopectin, with amylopectin playing a more substantial role in thickening properties.
- Starch granules swell upon heating in water, known as gelatinization.
- Retrogradation is a change that occurs in starch when a heated starch paste is cooled. It involves the gradual reformation of starch molecules to produce a more rigid structure.
- Acid and heat also affect starch.
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Description
This quiz covers essential concepts related to the ripening of fruits and vegetables, the roles of ethylene gas, and various cooking techniques. Questions include the classification of climacteric fruits, the effects of storage conditions, and the behavior of starch in sauces. Test your knowledge on these culinary and botanical principles!
