NFS 53 1st Edition Lecture 27Outline of Last Lecture I. Class EvaluationsII. Take home portion of the finalOutline of Current Lecture I. Review for the finalCurrent LectureI. Review for the finala. Albumin- protein in eggsb. Cross-contamination- foods and surfaces that touch or make contact that spread bacteria and pathogensc. 5 flavors- sweet, salty, sour, bitter, umamid. Flavor- aroma, texture, tastee. Gliadin- ball bearing part of gluten (sticky part)f. Glutenin- long fibrous elastic part of gluteng. Gluten- protein made up glutenin and gliadin and waterh. Casein- protein in milk; 80%i. Whey- protein in milk; 20%; water solublej. Disaccharide- 2 monosaccharides hydrogen bonded togetherk. Sucrose- disaccharide; table sugarl. Glucose- monosaccharidem. Fructose- sweeter than glucose, not as digestiblen. Maillard browning- non-enzymatic browning that occurs between sugars, heat, and proteinso. Yeast- unicellular micro-organism fungip. Collagen- protein found in connective tissue that breaks downq. Elastin- protein found in connective tissue that doesn’t softenr. 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 pathogent. Convection- heat transfer through air or liquidu. Conduction- direct heat transferThese 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 tubersw. Gelatinization- swelling, thickening, clearing; break down of starchx. Sugar is more soluble with heat and watery. Don’t worry about actin/myosinz. Fat= good conductor of heat, adds texture, flavor, and contributes to browningaa. Know about the parts of an egg, cow, and plantbb. John Hopkins trends
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