NFS 53 Midterm 1 Study Guide Lectures 1 10 Lecture 3 January 20 I Sensory Experience a Sensory experience is i A psychological experience ii A social experience b Sensory expertise comes through repetition II Taste a Sour taste of acid HCl b Salty taste of small inorganic ions NaCl c Bitter hydrophobic Caffeine d Sweet taste of carbohydrates Sugars e Umami taste of an amino acid glutamate MSG III Taste v Flavor a Taste defined as primarily about the body taste buds to the brain via gustatory cells b Flavor broader category that includes both taste and aroma Lecture 5 January 27 I Universal Techniques Heating food I Cooking food is the energy transfer or conversion of heat into a food II Cooking helps preserve food longer and makes it more palatable II Moist and Dry Heat i Moist uses water based liquid or steam 1 I e scalding poaching simmering stewing boiling ii Dry heat transferred by air radiation fat or metal 1 I e baking roasting broiling grilling frying III Types of heat transfer i Conduction kinetic energy transferred from molecule to molecule ii Convection gases and liquids rise as they get hotter iii Radiation source of heat applied directly to object iv Induction involves heating cookware with magnetic energy v Microwave rapid heating by passing high frequency waves from a magnetron through the food or liquid to be heated Lecture 6 January 29 I Heat Transfer Continued a Grilling convection and radiation b Baking convection minor radiation c Boiling and simmering in water convection and conduction d Steaming note that vapor condensation is conduction and convection e Pan frying and saut ing conduction f Deep frying conduction and convection II III IV V Herbs and Spices Enhancing Flavors a Flavor is a combination of taste aroma and mouthfeel b Natural flavors of foods may be enhanced through the use of seasonings and flavorings Seasonings a Substances that enhance the flavor of a food or combination of foods without being perceived or detected as themselves i Examples Salt and Pepper b Stock recipe seasonings as a means of infusing flavor i Examples Bay leaf thyme etc Flavor Builder a Substance that is added at the beginning of cooking to blend with and enhance other flavors producing a total flavor bouquet in which individual flavors are not generally distinguished i Examples Herbs basil marjoram oregano sage bay Spices allspice cinnamon cloves cumin nutmeg Seeds caraway celery sesame Flavorings VI VII VIII a Substance that adds its own distinctive flavor May blend with other flavors or give a distinct flavor i Extracts vanilla orange chili pepper Food Safety and the System a Food safety is a farmer processor packager wholesaler retailer food service operator and consumer responsibility Common Reasons for Food Contamination Relates to Food Handling a Poor personal hygiene b Cross contamination c Time Temperature control d Improper holing temperature e Inadequate cooling refrigerator must be below 40 degrees Fahrenheit MicroMonsters a Campylobacter i Sources Raw and undercooked poultry and other meat ii Fight BAC 1 Cook all poultry to an internal temperature of 165 F as measured with a food thermometer 2 Wash hands with warm water and soap before and after handling food and after using the bathroom changing diapers and handling pets 3 Separate raw foods from ready to eat foods to prevent cross contamination b Clostridium Botulinum i Sources Improperly prepared home canned foods ii Fight BAC 1 Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods and carefully follow instructions on safe home canning c E Coli 0157 H7 i Sources Beef especially undercooked or raw hamburger fresh produce unclean water ii Fight BAC 1 Avoid eating high risk foods especially undercooked ground beef unpasteurized milk or juice soft cheeses made from unpasteurized milk or raw sprouts 2 Use a food thermometer to make sure that ground beef has reached a safe internal temperature of 160 F 3 Wash hands before preparing food d Listeria monocytogenes i Sources Unpasteurized products including soft cheeses sliced deli meats hot dogs and deli prepared salads like egg ham seafood and chicken salads ii Fight BAC 1 Clean fruits and vegetables just before use 2 Separate uncooked meats and poultry from vegetables cooked foods and ready to eat foods 3 Cook meat and poultry to a safe internal temperature 4 Store foods safely make sure your refrigerator is at 40 F or below e Norovirus i Sources Any food contaminated by someone infected with this virus ii Fight BAC 1 Wash hands before and after handling food 2 Rinse fruits and vegetables 3 When you are sick do not prepare food for others 4 Clean and disinfect surfaces often f Salmonella i Sources Raw and undercooked eggs undercooked poultry and meat fresh fruits and vegetables and unpasteurized dairy products ii Fight BAC 1 Don t rinse raw poultry It isn t a food safety step 2 Cook poultry to 165 F as measured with a food thermometer 3 Wash hands before all meal preparations 4 Buy and consume only pasteurized milk and dairy products 5 Rinse all raw fruits and vegetables just before eating g Shigella i Sources Salads unclean water food handled by someone who is infected with the bacterium ii Fight BAC 1 Wash hands 2 Do not prepare food for others while you are ill with diarrhea 3 Avoid swallowing water from ponds lakes or untreated pools h Staphylococcus aureus i Sources Cooked foods high in protein like cooked ham salads bakery products and dairy products that are left at room temperature for too long ii Fight BAC 1 Wash hands and under fingernails before handling and preparing food i j 2 Do not prepare or serve food if you are sick in any way 3 Clean and sanitize kitchen and food preparation surfaces 4 Refrigerate perishable foods and leftovers within 2 hours Use shallow containers to store foods in the refrigerator Toxoplasma Gondii i Sources Raw or undercooked meat particularly pork lamb or venison contact with cat feces ii Fight BAC 1 Wash hands 2 Clean all surfaces and utensils with hot water and soap 3 Rinse fresh fruits and vegetables 4 Separate raw meat from other foods 5 Cook meat to a safe internal temperature 6 Don t sample meat until it s cooked to a safe internal temperature Vibrio Vulnificus i Sources Raw or undercooked seafood particularly shellfish ii Fight BAC 1 Avoid eating raw or undercooked shellfish 2 Cook seafood until the inside reaches a temperature for at least 15 seconds of 145 F 155 F for