Food Final
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| Microorganisms likely to be involved in food borne illnesses | show 🗑
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| show | Clean, Separate, Chill, Cook
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| practices of the food-processing industry that prevent foodborne illness | show 🗑
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| show | Clean- wash hands and surfaces often, Separate- Don’t cross-contaminate, Chill- refrigerate promptly, Cook- cook to proper temperatures.
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| show | infections- bacteria, salmonella
Intoxications- Staphylococcus aureus, E. Coli
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| • Relate the danger zone (40°F-140°F) to the importance of food handling, preparation, service and storage. | show 🗑
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| show | (165F) 74C
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| Relate density to dry and liquid ingredients | show 🗑
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| Anatomical structures involved in the perception of flavor | show 🗑
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| show | Growth of mold
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| show | Monosaccharides- simplest, number of carbons in the saccharide unit
Disaccharides- combining two saccharides
Polysaccharides- many monosaccharides together
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| Three examples of mono- di- and polysaccharides | show 🗑
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| Define non-enzymatic (Maillard reaction) browning. | show 🗑
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| show | Antioxdants and sulfer compunds prevent enzymatic browning by using up the available oxygen. Pineapple juice can be added to fruit salad to prevent browning.
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| Characteristic of high quality fruits and vegetables | show 🗑
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| differentiate between mealy and waxy characteristics of a potatoe and predict which should be baked and which should be boiled | show 🗑
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| show | Fruit- edible part of a plant
Simple- developed from one flower, drupespomes and citrus
Aggregate- several ovaries one flower, blackberries, raspberries, strawberries
Multiple- cluster of several flowers, pineapple, figs
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| show | pseudo- high in protein, contain lysine, gluten free
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| show | Sring- spagetti
Ribbon- fettucine
Tubes- Penne, elbow macaroni
Shapes- shells, rotini
Mini pastas- orzo, riso
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| show | Amylose, linear G-chain, amylopectin, branched G-chains, most 75% amylopection 25% Amylose
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| Identify the effects of liquid, temperature, agitation and time and ph on starch cookery | show 🗑
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| foundation and functions of a roux | show 🗑
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| show | butter and flower are not cooked.
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| Recall the composition of meat. | show 🗑
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| show | More myoglobin, more color. Myoglobin carries oxygen
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| Recall the functions of aging in meat | show 🗑
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| show | Age
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| show | Yolk, Albumen (egg whites), Shell membranes, air cell, shell
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| different functions of eggs in the variety of recipes | show 🗑
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| show | White- 58% of weight, protein and water. Yolk-30% of weight, nourishes chick, held in the center by chalaze. Shell- 12% of weight, protects the inside contents.
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| fresh eggs vs older eggs | show 🗑
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| Differentiate between sizing and grading of eggs. | show 🗑
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| show | Muffins
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| Compare and contrast baking soda and baking powder. | show 🗑
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| Batters vs Doughs | show 🗑
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| Quick Bread vs Yeast Breads | show 🗑
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| Predict the quality problems that will occur if a quick bread is over stirred. | show 🗑
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| show | Pancakes and waffles- pour batter Waffles have more fat, consistency relates to proportion. Biscuits and scones- biscuts are fatty scones are filled with dried fruits,
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| show | Liqued, sugar, proper temperature
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| predict the role of kneading in the gluten formation in yeast breads | show 🗑
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| Recalls the effects of fermentation that occurs during periods of rising in a yeast bread | show 🗑
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| show | Mixing, kneading, proofing, punching, shaping, optional second proofing, pan, decorating, baking.
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| show | Leavened with gas by baking soda, baking powder, air, and/or steam.
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| show | flour- crump structure, starch gelatinizes, proteins form gluten to provide network.
Sugar- sweetening, increasing volume, browning, increasing shelf life.
Fat- tenderness, volume, moistness and flavor. Milk- hydrates, dissolves, provides steam, allow
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| Different types of fat used in shortened cakes | show 🗑
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| show | Bundt, butter, carrot cake, cheesecake, ciambollone, coffee, cupcake, devils food cake, fruitcake, german chocolate, ice cream, mooncake, muffin, pound cake, upside down.
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| Differentiate between shortened, unshortened and chiffon cakes | show 🗑
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| Recall factors that affect the baking of a cake (temperature, pan, cooling). | show 🗑
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| show | Angel Food, Boston Crème pie, dacquoise, genoise, meringue, petit four, roulade, tiramisu.
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