Food Prep FInal

Red

Violet

blue

• -not water soluble
• -heat stable
• -yellow/orange/red in color
• -ex. Vitamin A-Beta Carotene
• -foods:apricots, pappaya, mango, peaches,nectarines

• -water soluble
• -not heat stable

• -Blue/Green in color
• -very unstable in heat

• -Olive Green
• -More heat stable then A
• -Alkali substances will brighten

• -Purple/Red/Yellow
• -Beets, Swiss Chards

• -Antocyanin
• -Anthoxnthin
• -Belatains

Blue, Red, Violet

• In acid-red
• Nuetral-purple
• In base-blue

When a starch converts to a sugar

• -pectic substances degrade
• -vitamins may increase or decrease
• -protein, fat, minerals stay the same
• -color intensifies as chlorophyll degrades
• -aroma is intensified
• -acidity is decreased, more basic
• -lowered temperatures delay ripening

• -When ethylene gas is used to ripen a fruit faster.
• -Ex-leaving a brown paper bag full of bananas will ripen faster than bananas left out on the counter, bc the ethylene gas will be collected

• -When fruits are not ripe
• -Insoluble

• -When fruits are optimally ripe
• -Water solubke
• -Softer

Over ripened fruit becomes moistened

mixing a small amount of a hot ingredient into a cold ingredient before adding all of the cold ingredient to the hot ingredient. The purpose of tempering is to prevent the cold ingredient from curdling or lumping when it is mixed into the hot ingredient. Tempering is commonly used when eggs or egg yolks are being added to a hot mixture

• -Process of gently simmering a food in a liquid, to prevent dispersion vinegar can be added.
• -To obtain a good shape during this process it is important to use grade AA

• Jumbo-30 oz
• X-Large-27 oz
• Large-24
• Medium-21oz
• Small-18 oz
• PeeWee-15oz

-Has lecithin and emulsifier

• -Protects the egg from bacterial invasion
• -keeps the yolk from moving to the ends of the yolk, it centers the egg

• -Protects the yolk
• -Contains the protein

Anchors the yolk

• -Egg contents cover a small area
• -The albumen is firm, and thick surrounding the yolk
• -Yolk is round and upstanding

• -Egg contents cover a moderate area
• -White is reasonably firm
• -Yolk is round and upstanding

• -Egg contents cover a large area
• -White is weak and watery, doesn't have a thick white
• -Yolk is enlarged and flattened
• -Covers a large area

A Head of lettuce

Cut up lettuce with the inedible parts removed

Amount of waste that is left over that can not be used to make edible portion. Ex. outer bad leaves, cone of the head of lettuce

• -How much heat is held by a food relative to water
• -Ability to hold heat
• -Tomato Sauce Vs. H20

• -Weight relative to water
• -The higher the specific gravity the higher the density
• -Milk vs. H20

• 32 degrees F
• 0 degress C

• 212 degrees F
• 100 degress C

180 degrees F

• -The unraveling of protein molecules by means of heat, acid, mixing.
• -Function is changed
• -Ex-cooking steak, cooking eggs

• -The irreversible swelling of starch when cooked in a liquid
• -Ex. cooking pasta

-Occurs when sugar melts and browns

-Adding liquid to a pan drippings and simmer while scraping particles off the pan

• -"to the tooth"
• -firm, chewy, firm core
• -when biting into the pasta center it should have a white core

-Grown with out the use of pesticides, herbicides, or fertilizers

• -Use of fat to disperse starches
• -Liquid is added after dispersion
• -Then heated until thickened

-When two liquids that don't normally mix together are bound by either mayo or dry mustard

Russet

• -Russet
• -Starchy
• -Amylose Starch
• -Lower in sugar
• -Tends to flake easier b/c of the less complex structure

Red Bliss

• -Red Bliss
• -Lower Starch
• -Amylopectin Starch
• -Structure is more complex
• -Best for potato dishes that need to hold shape
• -Ex. stews, potato salad

• -Physical transfer of heat from one molecule to another.
• -Ex-deep frying in a pan
• -Slow method

• -Circulation of currents through air, liquid, fat
• -Ex. baking cake in oven and boiling h20 in a pan
• -mechanical-relies on fans to circulate heat quickly and evenly

• -Vibration from high frequency waves through air, and does not require physical contact between hear source and food
• -Infrared-Toasters, broiler, hot coals, direct flame
• -Microwave-Heat made by high frequency waves-agitates h20 molecules

• -base
• -body
• -dressing
• -garnish

• -something that holds whole salad
• -doesn't have to be eaten
• -may be just for appearance

• -The actual part of the salad that is eaten
• -Main ingredients
• -Biggest part of the salad

-Lecithin from egg and mayo are used to form very strong attractions

Ex-French Dressing, doesn't separate out completely

• -Ex-Oil and vinegar
• - When substances have too different of densities and will not form together as one

-Mixture of onions, carrots, celery that is added to stock and is added for great flavor and aroma

Simmering or boiling a liquid until it becomes richer and more concentrated through evaporation

The un-thickened droppings leftover after cooking a meat or poultry

Use of fat to disperse starches, liquid is added after dispersion, then heated and thickened

• 1. Melt butter and clarify
• 2. Add in equal parts of flour
• 3. Mix in scalded milk (140F)
• 4. Allow to thicken

The albumen is cloudy

• -Chalazae ropes get thinner and less prominent
• -Albumen becomes more transparent b/c of a loss in CO2
• -Albumen becomes alkaline and thins
• -Yolk becomes thinner and flatter
• -Air cell gets larger

• -Used to see deteorative changes like
• -Albumen becoming alkaline and thin
• -Yolk becoming flat
• -Chalazae becoming less prominent
• -Air cell becomes larger

Any process that changes the shape and condition of whole grains

removing the husk

Grains being broken open

Grains reduced to powder

All parts of the hull, bran, germ that are removed

• -Making shapes from dough
• -Ex. Cheerios

• -Hard boiled- use in one week
• -Raw in shell- use in 4 to 5 weeks of packaging date
• -Store away from other strong odors
• -Potentially hazardous from salmonella, thats why you don't want to mix shell with inside contents
• -Keep large side up
• -Keep in cartons, store at 40F

• -Used as a base for smaller sauces, rarely served as is
• -EXCEPT tomato and hollaindase
• 1. bechemal 2. uelate 3. espagnole 4. tomato 5. hollaindase

Thickened liquid used to add flavor and enhance other foods. Adds moisture, richness, visual appeal, should complement a dish

ex. cheese, cream, mushroom

Thickened liquid that is key to good soups and sauces

• -Increases eight times in size
• -Used for volume and leavening
• -Stages-foamy, soft peak, stiff peak, over beaten
• -Don't use plastic bowls b/c traces of fat are left in the scratches
• -Cream tartar denatures foam

United States Department of Agriculture is a federal agency responsible for administering programs that address farming issues

Food and Drug Administration: a federal agency in the Department of Health and Human Services established to regulate the release of new foods and health-related products

Environmental Protection Agency: an independent federal agency established to coordinate programs aimed at reducing pollution and protecting the environment

Center for Disease Control and Prevention: a federal agency in the Department of Health and Human Services; located in Atlanta; investigates and diagnoses and tries to control or prevent diseases (especially new and unusual diseases)

• -No heat involved, achieved by sifting, kneading, mixing, adding foams, whipping
• -Used in foaming ingredients like egg whites and whipping cream

Happens in products that contain liquids, use rapid high rate temperatures

• -Baking soda
• -Baking powder
• -Is much quicker than yeast
• -Chemical reaction takes place between acids and bases

To agitate or store at a fast rate

To turn over a batter very gently with a spatula, especially when there is delicate berries in the batter

• To work in fat into dry ingredients with a pastry blender or two knifes
• -ex. making pies

Stretches the dough and develops gluten, it gives bread texture, also distributes the gases that yeast produces

To work one or more foods until soft

To move in light sweeping motions-can whisk eggs or cream

Endosperm

Large, 21 oz

Eggs that aren't too fresh

The yolk

The cuticle

200 mg

Air pocket

sugar, cream of tartar, vinegar, lemon juice

The egg is fresh and that there are high amounts of carbon dioxide

Instant Rice

Wild Rice

• -Thiamin
• -Niacin
• -Iron
• -Riboflavin
• -Folate

Slurry

syneresis

-The germ

yes

Papain

The soft peak stage foam

Egg yolk

• -blanching
• -adding lemon juice
• -ascorbic acid

Oxalic Acid

Mesocarp

• -most of protein
• -typle of muscle determines fiber
• -ATP energy used for contracting muscle

Sarcollemmia-outer covering of fiber

Fibrils- contraction, relaxtion proteins actin/myosin-slide together with the contraction

• -Made up of ligaments and tendons
• -Acts like a glue to hold muscle cells together

the most abundant connective tissue, melts with cooking

AKA the gristle does not soften with cooking

Tougher meats

More tender

large cuts of the carcass, not for retail usually, have to get from butcher

Cuts that are used for the market, not as good of quality as wholesale

• -Meat is purple when slaughtered, turns bright red b/c of oxygen exposure
• - Wrapping and lighting causes meat to turn brown
• -Denaturing causes pigments to turn brown

primal cuts of rib, short loin, sirloin

Chuck, round

Flank, foreshank, short-plate, brisket

Found at resteraunts and butchers

Most common in the market place

Found in the marketplace

low quality meats such as the meats that are in canned soups, highly processed foods, or prepared foods

• -Voluntary
• -Color, texture, marbling
• -Prime, choice, select
• -Standard-utility, canner cutter also law quality

• -Federal Meat Inspection Act of 1906 make meats that cross the state line a mandatory inspection
• -USDA is responsible for food safety and inspection service
• -Wholesomeness and fit for human consumption

• -Moisture and time softens connective tissue in tough cuts
• -Ex: stewing, crock pot, braising, simmering

• -Less time for tender cuts
• -Ex: grilling, frying, open roasting, broiling

-Tongue, Heart, Liver, Gizzards

• -Contain Nitrites (bologna)
• -Contain Carcinogens- cancer causing
• -Keeps color fresh looking
• -Sodium, coloring, preservatives

• -Uses enzyme tenderizer- papain
• -Grinding meat fibers
• -Meat mallet
• -Adding Fat (sauces, butter)
• -Moist heat methods
• -Having less connective tissue- ex. fish
• -Marinades with acid ingredients
• -Bromelin and FICN enzymes

quick to make and bake, no yeast, leavens with air, steam, chemical agents

• -Yeast buds ferment
• -Heavily manipulated, longer time needed for kneading, proofing,shaping

• -Rubbery mass with the texture of chewing gum
• - developed by the manipulation of hydrated flour
• -used to increase protein content
• -Structure-holds gases and steam

*Fat and sugar limit the development of gluten

• -Gives dough its fluid and stickiness
• -Soluble in alcohol

• -Gives elasticity to dough
• -Insoluble in alcohol