Exam 1 Study Guide SP 2024.pdf

DHN 302 | Exam 1 Study Guide The exam is worth 100 points and will consist of multiple choice, matching, fill in the blank and short answer questions. Please review all lecture notes, lab critical thinking questions, and assigned readings. Below is a list of topics to guide your studying, it is only...

DHN 302 | Exam 1 Study Guide The exam is worth 100 points and will consist of multiple choice, matching, fill in the blank and short answer questions. Please review all lecture notes, lab critical thinking questions, and assigned readings. Below is a list of topics to guide your studying, it is only a guide and all mentioned components should be reviewed prior to the exam. What law governs food safety manufacturing to prevent foodborne illness? Food Safety Moderation Act What is the difference between food allergies, intolerances, and sensitivities? Food allergies—immune response to protein Intolerances—enzyme deficiency Sensitivities—any adverse reaction What law requires appropriate labeling of allergens on food products? The Food Allergen Labeling and Consumer Protection Act Know the three kinds of contamination and an example of each. Chemical—Caused by chemical substances, especially cleaning agents, pesticides and toxic metals Physical Caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter including hair, bandages, jewelry Biological—caused by disease-causing microorganisms such as bacteria, mold, yeast, viruses or fungi Know general examples of moist-heat and dry-heat preparation methods Moist Heat Scalding, Poaching, Simmering, Stewing, Braising, Boiling, Steaming, Mircrowaving Dry Heat Baking, Roasting, Broiling, Grilling, Barbecuing, Frying Know tools and equipment and common uses o Knives—Cheif’s knife, Utility, Paring, serrated Sclier, Stell designed to air in cutting, shaping, moving or combining food// sturdiness and durability o Measure cups—control portion sizes and costs/ liquid and dry o Cookware--- Copper (excellent conductor; heats rapidly and evenly) Aluminum(used most, not used for storage or cooking acidic foods) Stainless Steel (conducts and retains heat poorly) Cast iron (distributes evenly) Review cutting styles and different types of cuts Slicing Batonnet Julienne Dicing Mincing Make sure to use a rock motion The difference between measuring weight versus volume and units each is expressed in know common measurements Weight-heaviness, grams, ounces, pounds Volume—teaspoons, fluid ounces, cups, pints quarts, gallons, liters. The spaced filled by ingredient 1 Tablespoon------3 teaspoon 16 tablespoons----1 cup 2 cups---8 fulid ounces 4 cups----1 quart 1 gallon---4 quarts 16 ounces----1 pound Fresh and dried herb equivalents in food preparation 3 tsp. fresh = 1 tsp dried herbs 1 Tbsp fresh = 1 tsp dried What is the difference between a flavoring and a seasoning? What is an example of each? Favorings---ass a new flavor to a food and alter its natural flavors Herbs , Spices, Vinegars, Condiments Seasoning—an item added to enhance the natural favors of a food without changing the taste Salt, peper What flavors does salt suppress and make more prominent? Salt suppresses bitter flavors and makes sweet and sours flavors more prominent What is the difference between taste and flavor? Taste depends solely on taste buds’ connection to the brain Flavor encompasses taste odor and mouthfeel Be able to identify the factors that affect the perception of flavor Order, taste, mouthfeel What factors affect the perception of taste? As you age the taste buds begin to diminish in number Milk and milk contents o Fat percentages---- reduced fat-2%, low fat—1%, fat free milk---less than 0.5% o Nutrient composition – macronutrients and micronutrients Macro---Carbs (lactose), Protein, Fat Micro-o Flavor changes in milk---bland slightly sweet falvor from lactose, fat% determines mouthfeel, exposure to heat or sunlight, oxidation, use of copper equipment, feed ingested by the animal. Which dairy and nondairy milks may need to be fortified and why? Fat-free, low-fat, reduced because it is required to have nutritional vitamins A & D Milk storage considerations---in refrigerator at or below 41 F, no more than 3 weeks, milk in no light will trigger oxidation losing B2 riboflavin Nutritional differences between dairy milk and milk alternatives know examples of cultured dairy products Milk alternative Soy milk, rice milk, almond, grain milk, pea milk, coconut milk Plant-based dairy alternatives do not meet milk standards so the FDA cannot put milk. How do you make buttermilk? Made by adding bacteria to fresh, pasteurized skim or low-fat. Bacteria convert sugar in lactic acid, giving buttermilk sour taste. Sub 1 Tbsp white vinegar or lemon juice + 1 cup milk What is the difference between butter and margarine? Butter is 10 cups of milk as margarine does not contain milk. The moisture content of cheese o Examples of each classification category & percentages of moisture Fresh—80% Soft—50-75% Semihard—40-50% Hard—30-40% Very hard—30% Nutrient profile of cheese o Type of fat 9 grams per lb (saturated) Low fat is 3 g Reduced fat is 25% less fat than full fat cheese can be rubbery o o Protein content—7g Minerals—phosphorus and zinc high Factors influencing preparation of cheeses low temp and heat times short, high protein content, when heated cheese can melt into a tough stringy mass, long exposure can also cheese mixtures to curdle or separate Add cheese at the end of cooking and don’t boil Considerations of cheese selection Shareability---surface area Meltability----water and fat balance Oiling off----cheese surface Blistering---air and stream and browning is the overall color evai;atuiion Stretchability---fibrous stands Functions of fat o Heat transfer – purpose in food preparation transfer heat without burning o Shortening power – type of fat used; factors influencing shortening power. Saturated fat is more useful in baked goods, depending on consistency of fat and the method of its incorporation into the dough o Emulsions – two types of emulsions; types of stability. Dispersed or discontinuous in oil or water Acts as a surfactant. Monoglycerides and Diglycerides are the most used Temporary: separates when left alone within an hour Semi-permanent: blended last an hour Permanent: viscous and stable do not separate o Texture – influences on sensory properties. Lubricating action makes foods easier to few, which fats affect flavor; how fats are used determines texture o Satiety – role of fats fats. take longer to digest than carbs and proteins, fats delay stomach emptying Types of oils – influences of saturation. Canola oil monounsaturated fatty acid. Peanut oil or olive oil monounsaturated fats, higher saturation in oil means more resistance to oxidation, polyunsaturated oils separate more easily when heated What two factors determine an oil’s taste, color, and texture? Depending on their source and method of extraction Know the difference between smoke point, flash point, and fire point. Smoke point---oil begins to smoke, choose fat with higher smoke fat for frying, avocado oil Flashpoint---temp at which tiny wisp of fire streak to the surface of heated substances Fire point—temp at which a substance burst into flames and burns for at least 5 seconds Food preparation with fats o Optimal temperatures and side effects of too-low temperatures Avoid too-low temp(greasy and soggy) Optimal frying temp---higher temp for smaller pieces and lower temp for larger pieces Avoid water Know examples of lower-fat preparation methods Use ¼ less fat than called for in the recipe Fruit purees may replace half of the fat in recipes for baked products Greek yogurt can be used in place of sour cream Know the general composition of the egg Shell (12%), Shell membrane, yolk(30%), air cell, albumen(58%) Nutrient composition of eggs---7g protien, 5g of fat, 47% monounsaturated, 37% saturated, 16% polyunsatureated, source of dietary cholesterol, contains fat souble vitimins, minerals, Ca, Iron, phosphorus, potassium, zinc, iodine, selenium What agency is responsible for egg inspection? USDA Know the three main functions of eggs and be able to discuss an example of each. Emulsifying, foaming, and binding What is the emulsifying agent found in eggs? Lecithin found in the egg yolk Know the effects of temperature and time on egg products – precise temperatures NOT required Low temp and short time, high temp or too long results in diminishes texture, flavor, color Provide examples of products prepared using both moist- and dry-heat cooking for eggs In shell and poaching is moist---custard Frying and baking----scrambled What compound forms when eggs are overcooked? How is this formed? Sulfer in the egg white combines with iron to form ferroud sulfide