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Study
This nutrient is essential to proper growth and maintenance and is commonly found in legumes and meat
Protein
This is practically unavailable for microbial activities and is resistant to freezing and drying
Bound water
A unit of measurement to describe energy derived from foods
Kilocalorie
In foods, water has several functions, the two most important functions being
Transferring heat and serving as a universal solvent
The amount of heat required to raise the temperature of 1 gram of a substance 1 degree centigrade
Specific heat
Regarding boiling point, increasing the elevation
Decreases the boiling point of water
Increasing the atmospheric pressure
Raises water's boiling point
Soft water contains a greater concentration of sodium compounds, whereas hard water has a higher concentration of
Calcium and magnesium
Which of the following food items is not a colloidal dispersion
All of the above
Which of the following food items is an example of a suspension
Cornstarch mixed in water
Which of the following is not an example of hydrolysis
Hydrolysis of glucose to sucrose and maltose
Regarding measurement of water activity in a food, as free water increases
So does water activity
Classification of carbohydrates that are linked together in long chains and includes starch and fiber
Polysaccharides
Which of the following polysaccharides are indigestible
Lignin
As plants like celery and carrots mature, their cell walls increase in concentration resulting in a tough, stringy texture
Lignin
Which of the following reactions is a function of protein during food preparation
Coagulation
Protein complementation refers to
Two incomplete protein foods which when combined yield a complete protein profile
Which of the following enzymes is used for meat tenderization
Papain, bromelain, and ficin
One possible drawback to moist heat cookery is that _____ may leach out and be lost in the liquid
All of the above answers are correct
Which of the following temperatures matches the correct moist heat cooking method
Poaching – 160 to 180 degrees F
Which of the following cooking methods is characterized by gently rising bubbles that barely break the surface
Simmering
Cook vegetables are best when _____ because this method helps to retain texture, color, taste, and nutrients
Steamed
In dry heat preparation, heat is transferred by
All of the above answers are correct
Some meats are initially seared in which of the following dry heat cooking methods
Roasting
The direct transfer of heat from substance to another that it is contacting is called
Conduction
Heat is transferred by _____ in broiling, grilling, and microwaving
Radiation
The mixing technique creaming occurs when
Fat and sugar are beaten together until they take on a light, airy texture
Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist
Muffin method
Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking
Table salt
Seasonings and flavorings should be added _____ enough to release the flavor and not so soon that the flavor is lost
Early
Scalding water reaches a temperature of _____
150 degrees F
Which of the following moist heat cooking methods results in the largest bubble size and movement
Boiling
_____ means cooking food above an intense heat source, while _____ refers to foods being slow cooked, covered in a zesty sauce, over a long period
Grilling, barbecuing
In microwave cooking, heat is transferred by
Radiation
_____ are any compound that enhances flavor already found naturally in food, while _____ are any substance that add a new flavor to food
Seasonings, flavorings
Heating destroys microorganisms without changing the molecular structure of foods
False
The single stage or quick mix method of mixing is most often used when making cakes
False
Overmixing when using the muffin method will result in a tough, rubbery, and tunneled product
True
Herbs are derived from leaves, while spices are derived from other parts of the plant
True
Cayenne pepper consists of the dried, pulverized fruit of one or more chili pepper varieties
False
_____ to boil but only partially cook
Parboil
_____ to dip briefly into boiling water
Blanch
_____ to add a liquid to the surface
Baste
_____ to add a liquid to the surface of a roasting meat to preserve the moistness of the meat
Folding
_____ beating fat and sugar together
Creaming
The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides _____ kcal/g, fats provide _____ kcal/g, carbohydrates provide _____ kcal/g, and alcohol provides _____ kcal/g
4, 9, 4, 7
Losing as little as _____ can result in death
10% of body weight
The nutrient content of a food is related to the water activity of the food
False
Pectin is a polysaccharide that does not provide energy to the body
False
Starch is a polysaccharide that
Provides energy to the body
When using the muffin method will result in a tough, rubbery, and tunneled product.
True
Herbs are derived from leaves while spices are derived from other parts of the plant.
True
Cayenne pepper consists of the dried, pulverized fruit of one or more chili pepper varieties.
False
Parboil means to boil but only partially cook.
True
Blanch means to dip briefly into boiling water.
True
Baste means to add a liquid to the surface.
False
Folding means to add a liquid to the surface of a roasting meat to preserve the moistness of the meat.
False
Creaming means beating fat and sugar together.
True
The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides kcal/g, fats provide kcal/g, carbohydrates provide kcal/g, and alcohol provides kcal/g.
True
Losing as little as __ can result in death.
10
The nutrient content of a food is related to the water activity of the food.
False
Pectin is a polysaccharide that does provide energy to the body.
False
Starch is a polysaccharide that does not provide energy to the body.
False
Most of the incomplete proteins come from plants. Exceptions are those from soybeans and certain grains.
True
Food appeal can be improved by addition of coloring, flavoring, and texture enhancing agents.
True
What is the local term for bamboo shoots?
Labong
The following are factors that enhance the green color of plants, except: Add vinegar or lemon.
True
A phytochemical present in soybeans that decreases risk of breast and uterus cancer.
Genistein
A chemical component found in raw potatoes with green discoloration.
Solanine
A part of plants that store water and provide rigid firmness to plant cells.
Vacuole
Local term for cowpea.
Paayap
A vinegar made from chili pepper, ginger, and garlic.
Sinamak
A blend of spices containing as many as 15 different kinds such as cloves, black and red peppers, cumin, garlic, ginger, cinnamon, coriander, fennel.
Curry powder
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A comprehensive overview of basic food elements and cooking methods in a simple and easy-to-understand format.
Food Science
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