NFS 53Midterm # 1 Study Guide Lectures: 1 - 10Lecture 3 (January 20)I. Sensory Experiencea. Sensory experience is:i. A psychological experienceii. A social experienceb. Sensory expertise comes through repetitionII. Tastea. 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 Flavora. Taste- defined as primarily about the body: taste buds to the brain via gustatory cellsb. Flavor- broader category that includes both taste and aromaLecture 5 (January 27)I. Universal Techniques: Heating foodI. Cooking food is the energy transfer or conversion of heat into a food.II. Cooking helps preserve food longer and makes it more palatableII. Moist and Dry Heati. Moist- uses water-based liquid or steam1. (I.e) scalding, poaching, simmering, stewing, boilingii. Dry- heat transferred by air, radiation, fat or metal1. (I.e) baking, roasting, broiling, grilling, fryingIII. Types of heat transferi. Conduction- kinetic energy transferred from molecule to moleculeii. Convection- gases and liquids rise as they get hotteriii. Radiation- source of heat applied directly to objectiv. Induction- involves heating cookware with magnetic energyv. Microwave- rapid heating by passing high frequency waves from a magnetron through the food or liquid to be heatedLecture 6 (January 29)I. Heat Transfer Continued:a. Grilling – convection and radiationb. Baking – convection (minor radiation)c. Boiling and simmering in water – convection and conductiond. Steaming – note that vapor condensation is conduction and convectione. Pan-frying and sautéing – conductionf. Deep frying – conduction and convectionII. Herbs and Spices, Enhancing Flavorsa. Flavor is a combination of taste, aroma and mouthfeel.b. Natural flavors of foods may be enhanced through the use of seasonings and flavorings.III. Seasoningsa. Substances that enhance the flavor of a food or combination of foods without being perceived or detected as themselves.i. Examples: Salt and Pepperb. Stock recipe: seasonings as a means of infusing flavor.i. Examples: Bay leaf, thyme, etc.IV. Flavor Buildera. 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 distinguishedi. Examples: Herbs- basil, marjoram, oregano, sage, bay Spices- allspice, cinnamon, cloves, cumin, nutmeg Seeds- caraway, celery, sesameV. Flavoringsa. Substance that adds its own distinctive flavor. May blend with other flavors or give a distinct flavor.i. Extracts-vanilla, orange, chili pepperVI. Food Safety and the Systema. Food safety is a farmer, processor, packager, wholesaler, retailer, food service operator and consumer responsibility.VII. Common Reasons for Food Contamination Relates to Food Handlinga. Poor personal hygieneb. Cross contaminationc. Time/Temperature controld. Improper holing temperaturee. Inadequate cooling (refrigerator must be below 40 degrees Fahrenheit)VIII. MicroMonstersa. Campylobacteri. 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 contaminationb. Clostridium Botulinumi. Sources: Improperly prepared home-canned foodsii. 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:H7i. Sources: Beef, especially undercooked or raw hamburger, fresh produce, uncleanwaterii. Fight BAC!1. Avoid eating high-risk foods, especially undercooked ground beef, unpasteurized milk or juice, soft cheeses made from unpasteurized milk,or raw sprouts2. Use a food thermometer to make sure that ground beef has reached a safe internal temperature of 160 °F3. Wash hands before preparing foodd. Listeria monocytogenesi. Sources: Unpasteurized products (including soft cheeses), sliced deli meats, hot dogs, and deli-prepared salads like egg, ham, seafood, and chicken saladsii. 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. Norovirusi. Sources: Any food contaminated by someone infected with this virusii. Fight BAC!1. Wash hands before and after handling food.2. Rinse fruits and vegetables3. When you are sick, do not prepare food for others.4. Clean and disinfect surfaces often.f. Salmonellai. Sources: Raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy productsii. 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 thermometer3. Wash hands before all meal preparations4. Buy and consume only pasteurized milk and dairy products.5. Rinse all raw fruits and vegetables just before eating.g. Shigellai. Sources: Salads, unclean water, food handled by someone who is infectedwith the bacteriumii. Fight BAC!1. Wash hands2. Do not prepare food for others while you are ill with diarrhea.3. Avoid swallowing water from ponds, lakes, or untreated poolsh. Staphylococcus aureusi. Sources: Cooked foods high in protein like cooked ham, salads, bakery products, and dairy products that are left at room temperature for too longii. Fight BAC! 1. Wash hands and under fingernails before handling and preparing food2. 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.i. Toxoplasma Gondiii. Sources: Raw or undercooked meat, particularly pork, lamb, or venison; contact with cat fecesii. Fight BAC!1. Wash hands 2. Clean all surfaces and utensils with hot water and soap3. Rinse fresh fruits and vegetables 4. Separate raw meat from other foods5. Cook meat to a safe internal temperature 6. Don't sample meat until it's cooked to a safe internal temperature!j. Vibrio