NFS 53 1st Edition Lecture 27 Outline of Last Lecture I Class Evaluations II Take home portion of the final Outline of Current Lecture I Review for the final Current Lecture I Review for the final a Albumin protein in eggs b Cross contamination foods and surfaces that touch or make contact that spread bacteria and pathogens c 5 flavors sweet salty sour bitter umami d Flavor aroma texture taste e Gliadin ball bearing part of gluten sticky part f Glutenin long fibrous elastic part of gluten g Gluten protein made up glutenin and gliadin and water h Casein protein in milk 80 i Whey protein in milk 20 water soluble j Disaccharide 2 monosaccharides hydrogen bonded together k Sucrose disaccharide table sugar l Glucose monosaccharide m Fructose sweeter than glucose not as digestible n Maillard browning non enzymatic browning that occurs between sugars heat and proteins o Yeast unicellular micro organism fungi p Collagen protein found in connective tissue that breaks down q Elastin protein found in connective tissue that doesn t soften r Danger zone where bacteria and pathogens form and grow to form foodborn illness 40 140 F s Sanitizing cleaning with chemicals or heat to create a hostile environment for pathogen t Convection heat transfer through air or liquid u Conduction direct heat transfer These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute v Starch complex carb mainly found in roots and tubers w Gelatinization swelling thickening clearing break down of starch x Sugar is more soluble with heat and water y Don t worry about actin myosin z Fat good conductor of heat adds texture flavor and contributes to browning aa Know about the parts of an egg cow and plant bb John Hopkins trends http www jhsph edu research centers and institutes teaching the foodsystem curriculum pdf Diet and Influences Slides pdf
View Full Document
Unlocking...