NFS 053:Final Exam
64 Cards in this Set
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Basic Concepts of Foods
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lactose, fats, vitamins, minerals, enzymes, casein, lactalbumin, lactoglobulin, immunoglobulins and serum albumin
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Casein
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80% of milk proteins
coagulates with acid
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Lactalbumin
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5% of milk proteins
precipitates with heat
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Lactoglobulin
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9% of milk proteins
precipitates with heat
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Heating milk
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lactoglobulin and lacalbumin coagulate
decreased dispersion of calcium phosphate
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Phenolic compounds/tannins and milk
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cause increased curdling
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cheese consumption
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8 times more than 1909
2 times more than 1975
mostly because of commercialized foods
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Making cheese
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acid or rennin coagulates casein
curds cut, heated, drained, salted, formed, and ripened
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Whey
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liquid drained off of curds
contains proteins, lactose, vitamins, and minerals
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cold pack cheese
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mix of varieties of cheese with acid, salt, water, color, and spices
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fat in milk
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glycerides with short chain saturated fatty acids
butyric and caproic acids
phospholipids lecithin and cephalin
sterols and cholesterols
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Vitamins and minerals in milk
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riboflavin
vit A
thiamin
vit D fortified
calcium
phosphorus
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Evaporated Milk
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60% water removed with heat
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Sweetened Condensed Milk
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sugar added and 1/3 of water removed
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Dried Milk
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2/3 water removed by vacuum then sprayed into chamber of hot air
foam spray dried or instant
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Filled milks
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fat other than milkfat, water, non fat milk solids, emulsifiers, coloring, and flavoring
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low temperature holding
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pasteurization at 145ºF for 30 minutes
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high temperature short term
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pasteurization at 162ºF for 15 seconds
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ultrapasteurization
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280ºF for about 2 seconds
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ultra high temp
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280-302ºF for 2-6 seconds
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Homogenization
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fat globules reduced in size and covered with protein to emulsify
pasteurize before homogenizing
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Whipped cream
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liquid is water
gas is air
foaming agent is protein, lowers surface tension
stabilizer is fat, keeps gas separated
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Processed cheese
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blended with heat and an emulsifier
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Cooking cheese
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hard cheeses soften/melt at lower temperatures
well ripened/processed cheeses blend better in heated mixtures
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Egg composition
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protein
215 mg cholesterol
white, yolk
chalaza
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egg white
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thick and thin
ovaalbumin, coalbumin
globulins
ovomucin
avadin
coagulates at 140-158º
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egg yolk
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protein, less water, more fat
coagulates at 144º
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Old egg
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bigger air cell
watery yolk
thin white
more alkaline
microbial spoilage
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cooking eggs
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denaturation then coagulation of proteins
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benefits of organic
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decreased erosion, recycling wastes, protect wildlife, no manmade pesticides, fewer people leaving rural communities, more farmers
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Motivators of eating organic
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pesticides, health/nutrition, taste, environment, farmers, animal welfare, additives, preservatives, artificial coloring
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Organic food
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no GMOs, ionizing radiation, sewage sludge
organic feed, no GMOs/antibiotics, access to outdoors
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sustainable
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local ecosystem, biodiversity, quality of life/labor, community, nutrition, affordable,
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Meat protein
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myosin and actin
collagen and elastin in connective tissue
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Tenderizing meat
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fat/marbling insulates carcass
low-voltage electrical stimulation after death
enzymes, mechanical, acid, salts, hydration
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dry heat cooking meat
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tender cuts with lots of muscle tissue
roasting, baking, broiling, frying
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moist heat cooking meat
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less tender, more collagen and elastin
braising, stewing, broiling, pressure cooking
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Tender cuts
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rib, t-bone, loin/wedge, sirloin
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Medium tender cuts
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chuck, arm/shoulder, rump/hind leg area
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Least tender cuts
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flank, plate, brisket, neck, shank
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poultry nutrition
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less fat/cholesterol than red meat
more niacin
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poultry grading
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shape, flesh, distribution/amount of fat, presence of blemishes
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avoiding cross-contamination
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don't wash poultry
refrigerate
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cooking poultry
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don't microwave
heat to 165ºF inside
dry heat methods used most often
baste to inhibit dryness
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Lean fish
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less than 5% fat in flesh
cod, flounder, bluefish, sole, haddock, pike, perch
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Fatty fish
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more than 5% fat in flesh
eel, trout, salmon, shad, mackerel, lake bass, sturgeon
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mollusks
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enclosed in shell
oysters, clams, abalone, scallops, muscles
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crustaceans
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lobster, crab, shrimp, crayfish
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roe
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fish eggs
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caviar
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sturgeon roe preserved in brine
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surimi
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made from mechanically deboning fish flesh
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fin fish
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firm flesh, stiff body, tight scales, red gills, bright eyes, not slimy
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cooking fish
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dry methods common
fully cooked when flakes separate easily
grilled, broiled, baked, steamed, microwaved
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gelatin
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made from amino acids of demineralized bones and skin
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gelatin sol
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dispersion of protein in liquid
materials soaked in cold water then heated
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legumes
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dried seeds from plants of leguminosae family
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nutrients of legumes
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high protein except methionine
low fat
high carb, fiber, iron, thiamin, and riboflavin
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hydrating legumes
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soak overnight in cold water
put in water, bring to a boil, soak for an hour
water enters beans through hilum
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formation of insoluble pectic substances
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when cooking with calcium or acid
makes beans not tender
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Textured vegetable protein
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formed through fiber formation and extrusion
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Tempeh
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soybeans and rhizopus mold
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tofu
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pureed, cooked, filtered soybeans
then curdled and pressed
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soymilk
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soft soybeans ground and liquid extracted then fortified with calcium
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Seitan
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gluten protein extracted from wheat
texture similar to meat
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NFS 053:Final Exam