118 Cards in this Set
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What is powdered sugar?
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Pulverized sucrose
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What is brown sugar?
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Either less refined, or refined with molasses syrup
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What is sorbital?
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Sugar substitute (nutritive sweetener) used in dietetic candies and cookies
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Characteristics of sugar alcohols that make them good for chewing gum and breath mints?
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Contain less calories and don't cause tooth decay like sugar does
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What are the 5 FDA approved alternative sweeteners and their constituents?
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Neotame: 7,000-13,000 times sweeter
Saccrin (Sweet N' Low): 300-700 times sweeter
Sucralos (Splenda): 600 times sweeter, chlorine replaces hydroxyl groups on sugar
Aspartame (Nutrasweet, Equal, Spoonfull)- 180-200 times sweeter, made up of aspartic acid and phenylalanine
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If low calorie or non-caloric sweeteners are used to make baked products, what is used with them to make up for the lost volume?
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Polydextrose, cellulose, and maltodextrin
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How do you make high fructose corn syrup and what are its advantages?
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Cornstarch is treated with glucose enzyme and converted into a syrup 42-55% fructose and the remainder glucose. It is super sweet, so less is used making it more cost efficient, and replaces sucrose.
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What effect does invert sugar have on crystallization of candy? How is it formed?
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Invert sugar is a mixture of glucose and fructose by splitting sucrose. It is sweeter than sucrose, and achieves a smooth melt-in-mouth texture in candies. It is used to develop soft, fluid centers of certain chocolates as well.
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Why do noncrystalline candies become sticky when exposed to air?
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Made from sugar which is hydroscopic so it pulls the water in
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Why are crystalline candies cooled before beating them?
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They are cooled to slow molecular movement and stirred to form crystals. It becomes supersaturated and allows the formation of nuclei and prevents further evaporation of water.
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WHat prevents crystal formation in amorphous candies?
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Large amounts of interfering substances: corn syrup, acid, fat, and protein
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Examples of Crystalline Candies
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Fondant, fudge, and divinity
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Examples of non crystalline candy
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hard and brittle candy, caramels, taffy, aerated candies, gummy candies
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What is a Saturated Solution?
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holding the maximum amount of dissolved solute at room temperature
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What is a Supersaturated Solution?
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Unstable solution created when more than the maximum solute is dissolved in solution
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What is an Interfering Agent?
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Substance added to sugar syrup to prevent formation of large crystals, making the candy waxy and chewy
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What is Invertase?
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enzyme that catalyzes the hydrolysis of sucrose making fructose and glucose into an invert sugar
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Define Hydroscopic
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readily taking up and retaining moisture
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Define: Refining
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Purification of a substance
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What is the reason that premium ice creams usually have a smoother mouth feel than less expensive ice creams?
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Because higher fat and emulsifiers lead to less crystals which lead to a smoother mouth feel.
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Two changes which can occur in frozen desserts during storage
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Ice crystals melt and refreeze. Increased size of crystals. Stabilizers and emulsifiers come out of mixture causing sticky, gummy like consistency on ice cream container
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Why are gelatin and carrageenan added to commercial ice creams?
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To improve shelf life and be resistance to iciness
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Define Overrun
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The increase in volume of a frozen dessert due to air incorporation by agitation
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what is a Stabilizer?
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substance added to ice cream like gelatin and carrageenan to improve shelf life and be resistant to iciness
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What is an Interfering Substance?
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A substance added to the sugar syrup to prevent the formation of large crystals, resulting in a candy with a waxy, chewy texture.
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What are trends in fat consumption?
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Has increased steadily with 84lb in 2000 and 87lb in 2008
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What is the most commonly used edible oil?
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vegetable oil
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What is saturated fat?
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Consists of triglycerides containing only saturated fatty acid radicals. SFA have no double bonds between the individual carbon atoms of the fatty acid chain.
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What is an unsaturated fat?
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Have at least one double bond between within the fatty acid chain. They are not as stable as saturated fats more susceptible to oxidation.
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What affects the melting of a fat?
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Triglycerides containing different fatty acid affect the melting point because not all fatty acids melt at the same temperature. The melting point of a fat is a measure of the strength of the bonding forces between fatty acid radicals and crystals. A higher attraction means less slowing …
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what is Hydrogenation?
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Unsaturated fats are exposed to oxygen gas in the presence of a catalyst. Double bonds may migrate and change from Cis to Trans configuration. Reduces the number of double bonds; an oil becomes more solid and more stable in energy
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What is a Superglycerinated Fat?
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Emulsifier added to give a wider range of melting points, more plastic.
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Define Smoke Point
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The temperature fat begins to smoke, decomposition occurs
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Define Acrolein
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Decomposition product. Derivative of glycerol. Irritating to the yes and mucus membranes.
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What is a Glycerol
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Has three hydrophilic hydroxyl groups that are responsible for its solutbility
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What is a Fatty Acid
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A carboxylic acid with a long un-branched aliphatic tail (chain), which is either saturated or unsaturated
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What is an Antioxidant
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Prevent oxidations of fats
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Define Winterized
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chilling oils to remove crystals
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Define Rancidity
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Chemical deterioration of fats
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What emulsifiers are commonly added to hydrogenated fats, like Crisco shortening?
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What emulsifiers are commonly added to hydrogenated fats, like Crisco shortening?
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What is a plastic fat?
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Fat that allows for the incorporation of air in the mixing or beating process, such as creaming shortening with sugar when making cakes. Able to be molded and hold shape, contains both liquid and solid triglycerides in various ratios. Hydrogenated fat that you can incorporate more air int…
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What types of crystals are found in a fat?
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Fat crystals are classified as alpha, beta prime, or beta
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How does Cis vs. Trans configurations influcene fats?
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Trans figuration has higher melting point than fatty acid with a cis form at the double bond.
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What are three ways in which fat can deteriorate?
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Hydrolytic rancidity, oxidative rancidity, and flavor reversion
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Define Hydrolytic rancidity
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the breaking of chemical bonds with the addition of water
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Define Oxidative Rancidity
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Reaction is initiated with the loss of a H from a C located next to a double bond, The Carbon atom becomes a free radical and combines oxygen to form a peroxide free radical which pull H from another C and continues the chain reaction. These peroxide free radicals break into smaller volat…
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What is Flavor Reversion
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The breakdown of an Essential Fatty Acid, linolenic acid, found in certain vegetable oils, leading to an undesirable flavor change prior to the start of actual rancidity
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What are causative factors in the lowering of the smoke point in deep-fat frying?
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The fat might break down and produce acrolein which is offensive to the mucous membranes and nasal passages.
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What are the characteristics of a good fat for deep fat frying?
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High smoke point, bland flavor, light color, resistance to rancidity, uniformity of quality, stability for long term use. Usually vegetable oils are best.
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What are the factors that influence the amount of fat absorbed by a food in deep fat frying?
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High fat + sugar-increases absorption, Egg-increases absorption, stiffer doughs decrease absorption Softer doughs-increase absorption. High even temperatures less absorption, increased surface area more absorption.
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What are the function roles of fat in food preparation?
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Heat transfer, shortening power, emulsions, varying melting points, plasticity, solubility, flavor and mouth feel, textures, appearance, satiety, and nutrients
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What is Olestra (fat substitute) made of?
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Sucrose molecule with 6-8 fatty acids. Can't be digested or absorbed
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What is Simplesse (fat substitute) made of?
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Egg white and milk protein, much less energy than fat
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What is Oatrim (fat substitute) made of?
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Maltodextrin and beta-glucan. Mad from enzyme treated oat flour.
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What is temporary emulsion? Give an example.
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Lowers surface tension but doesn't prevent coalescence. Ex. Italian Dressing
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What is Semi-permanent emulsion? Give an example.
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The tendency of emulsion to separate decreases with the addition of stabilizers. Ex. French Dressing
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What is Permanent emulsion? Give an example.
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Lowers surface tension and prevents coalescence. Very viscous/stable to the point where they do not separate. Ex. Mayonnaise
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What is an emulsifying agent and how does it work?
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It coats particles to prevent coagulation of particles. It acts as a bridge between oil and water, because it is part hydrophilic and the other is hydrophobic.
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What are the three phases in an emulsion?
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Dispersed or discontinuous phase: OIL
Dispersion or continuous phase: WATER-BASED
Emulsifier: Stabilizing compound keeping one phase dispersed in the other
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What is Surface tension?
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Force that pulls molecules at the surface into the bulk of a liquid and prevents a liquid from spreading. Reduction of surface tension enables a liquid to spread more easily.
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What is coalescence
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Aggregation due to fusing together of two or more individual droplets to form a bigger droplet. Growing together.
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Do all families have the same pattern of eating?
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No single pattern can be expected to be the best for all people
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Describe the importance of families developing a philosophy, values and goals regarding meal planning.
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Provides an appropriate foundation for effective meal management. Family communication, cost control/food budget, enhancement of social skills, health of various family members, creativity development, add to quality of life.
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What are the six steps in meal management?
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planning, organizing, delegating, implementing, supervising, evaluating
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Define Recommended Dietary Allowance (RDA):
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Average daily intake levels that meet the nutrient requirements of all healthy individuals.
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Define Adequate Intake (AI) :
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recommended intake value based on observed or experimentally determined approximation of estimates of nutrient intake by a group of healthy people that are assumed to be adequate; used when an RDA can't be determined
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Define tolerable upper limit (UL) :
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Highest level of daily nutrient intake that has no risk of health effects
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Define estimated average requirement (EAR)
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Daily nutrient intake value that is estimated to meet the requirement of half of all the healthy people
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What are the four major recommendations in the Dietary Guidelines for America 2010?
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Prevent or reduce obesity through improved eating and physical activity, control total calorie intake to manage body weight, Increase physical activity and reduce time spent in sedentary behaviors, maintain appropriate calorie balance during each stage of life.
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Which foods are recommended to be increased from the guidelines?
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Veggies and fruits, whole grain, fat-free/low fat diary, variety of protein, amount and variety of seafood, lower solid fats, oils, higher nutrient foods
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Which foods are recommended to be decreased from the guidelines?
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sodium intake, saturated fatty acids, cholesterol, trans fatty acids, hydrogenated oils, solid fats, added sugar foods, refined grains, alcohol
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What quantity of fruits and vegetables, whole grains, and low-fat milk products are recommended on a 2200 calorie diet based on MyPyramid?
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Vegetables: 3 cups, Fruits: 2 cups, Whole Grains: half of all grains (7 oz.), Low-fat milk products: 3 cups
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What are the four components of Minimum Label Requirements?
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Common name and form, net weight of contents, ingredients list, name and address of manufacturer
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What are the five pieces of information required in the standard format of the nutrition label facts?
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What are the five pieces of information required in the standard format of the nutrition label facts?
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Three examples of food that are exempted from the Nutrition Labeling Education act
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Food offered by small businesses, food sold in restaurants where food is served for immediate consumption, food like restaurant foods that are ready to eat but not for immediate consumption
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Three examples of health claims that can be made on food labels
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Cancer risk, cardiovascular risk, cognitive function, diabetes, hypertension, neural tube birth defects
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Three descriptive terms that can be used on food labels
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Free, low, light, reduced, less, high, good source, and very low
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What government agencies are responsible for labeling on food?
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FDA
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Four factors that influence food cost
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Crop production (cost, weather conditions), Trade policies (cost of imports and exports, agreements on food safety and biotechnology), Food processing and packaging (fabrication, labor, labeling, research and development), Marketing (farmer to consumer costs account for 81% of food), and …
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What percentage of their income does the average US family spend on food?
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13%
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What techniques might a family use to economize on food?
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Eat at home, check newspapers and advertisements, use coupons, plan meals, use market list, use less meat, determine between scratch preparation and convenience, limit spending on beverages and snacks, read labels. use larger sizes, avoid home waste.
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Define Convenience food:
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Fully or partially prepared food that undergoes a large amount of processing- ready prepare, prefabricated, or service ready
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What percentage of individuals eat food away from home?
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57%
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What gorups are most likely to eat away from home?
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Teenage males and higher income people
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Compare the nutritional quality of foods eaten at home vs away
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In home: Fat: 31.5% of calories, Fiber: 25% more
Away from home: Fats: 37.6%, less fiber, 20% less calcium
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Marketing accounts for what percentage of the food dollar?
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81%
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What are the levels of the USDA Master Food Plans?
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Thrifty (nutritionally inadequate, Low cost (diet of most families, Moderate cost (diet of most families), Liberal (more spending freedom)
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What is "as purchased"
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Total amount of food purchased prior to any preparation
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What is "edible portion"
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Food in its raw state minus that which is discarded (fat, bones, skin, seeds)
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What is "pull date"?
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Last date a store will sell an item
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What is "expiration date"?
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last day a food should be consumed
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Describe the process of backward sequencing
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Log how long it will take for each menu item to be prepared, estimate time at which the meal will be served, move backwards to determine at what time the preparation should be started so it will be served on time, when meal is prepared, items are prepared in descending order of time requi…
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Three benefits of using standardized recipes
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give predictable yields, require less supervision, require less trained help, create independence, establish food-cost control, facilitate uniform quality and taste
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Define mise en place
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Having all ingredients measures, cut, peeled, sliced, grate etc, before cooking, pans are prepared, mixing bowls and tools and equipment are set out, technique used to assemble meals quickly and effortlessly
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Identify the steps in meal preparation
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plan menu, develop purchase list, purchase food, store food, plan order to prepare food, prepare food, prepare table, serve, clean up
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What is food?
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any substance consumed to provide support for the body
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Describe Omnivore's Paradox
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Need to experiment combined with the need for conservation, the attraction to new food and preference for familiar foods
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Define hunger:
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internal signals that stimulate acquisition and consumption of food (NEED)
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Define appetite:
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Signals that guide selections and consumption of specific foods or nutrients (DESIRE OR CRAVING)
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Define palatability:
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Conditioned by the surroundings in which food is consumed
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Define Culture:
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A way of life where common customs for behavior exist in which there is a common understanding among members of the group
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Define foodways:
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Behaviors used by a group to select, prepare, consume, and react to and cause to and use portions available food supply
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Define food behaviors:
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same activities carried out by an individual
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Four ways that food is used for emotional psychological reasons
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promote friendliness and social warmth for hospitality, promote someone's welfare to attain status, achieve securtiy (lack of anxiety and tension) over whether food will be forthcoming, tension reliever, influence behavior of others
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Give and describe the various styles of serving food for a meal.
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Russian: most formal, meal is served by waiters
French: food is served or prepared from a cart brought to the table by specifically trained staff
English: host participants in serving guests; waiters assist
American: served on hot plates in kitchen and brought to the table
Family: gue…
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What is a cover?
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linens, dinnerware, glassware, flatware, and accessories like decorations and condiments
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What is a silence cloth?
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table cloth and placemat and napkins
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What are the components of an individual table setting?
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Salad plate, napkin, salad fork, fork, bread plate, dinner plate, water glass, knife, spoon, cup/saucer
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What nutrient is required on the Nutrition Facts Label that was added since the 1990 NLEA was enacted?
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Trans fat
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What are the trends in nutritive and alternative sweetener consumption?
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Nutritive sweetener consumption has decreased from 182-171lb
Increase of alternative sweeteners (increased consumption of soft drinks)
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What are the monosaccharide sugars?
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fructose, glucose, and galactose
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What are the disaccharide sugars?
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sucrose, maltose, and lactose
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What sugar is the sweetest, least sweet?
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fructose is the sweetest, lactose is the least
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What is formed when sucrose is hydrolyzed?
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Glucose and fructose
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What are two types of non-enzymatic browning that are associated with sugars?
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Maillard Browning and Enzymatic browning
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What is Maillard Browning
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Chemical reaction between reducing sugar and amino acid and heat
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What is Carmelization?
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Dry heat (melting)
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What are the functional roles of sugar in food preparation?
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Tenderness in cakes and puddings, coagulation temperature of protein mixtures, preservation by inhibiting growth of microorganisms, and a stabilizer for egg-white foams
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NFS 053:Final Exam