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Fat layered between tissues or muscles
Marbling
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Refrigerate eggs at WHAT degree
40 degrees
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Two catregories of Shellfish
Mollusks and Crustaceans
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What is EPA
Eicosapentaenoic Acid
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Seafood value that offers several health benefits such as protection of HEART health
- Omega-3- Polyunsaturated Fatty Acid
- and EPA
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Four bases on grading QUALITY of Seafood
Appearance, Uniformity, Flavor & Odor
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Poultry methods of cookery
Moist heat methods because they are less tender
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Another name for Meat Alternatives
Meat Analogs
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What is Meat Analogs
Foods made with SOY & OTHER INGREDIENTS to imitate meat products
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Generally, what are the NUTRITIONAL CONTENT of Meat Alternatives
- Good sources of PROTEIN & IRON.
- Some is fortified with VIT B12
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Grams of Cholesterol & Fat found in Eggs
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What is Grade AA Egg
Yolk is FIRM
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What is Grade A Egg
Yolk is firm & upstanding
-
What is Grade B Egg
Yolk is enlarged & flattened
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What stabilizes egg whites foam & adds to whiteness
An ACID (CREAM OF TARTAR)
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Whole Milk Fat Content
3-3.8% Milk Fat
-
2% Milk Fat Content
2% Milk Fat
-
1% Milk Fat Content
1% Milk Fat
-
Skim Milk Fat Content
less than 0.5% Milk Fat
-
Light Cream Fat Content
18-30% Milk Fat
-
Half and half Fat Content
10-12% Milk Fat
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What is Pasteurization
Sanitation process in which milk is HEATED to kill bacteria & inactivate enzymes
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What GRADE of milk is supplied to consumers
Grade A
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Grade A Milk Bacteria Count
20,000 bacteria per ml.
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What is Homogenization
Process of milk or cream to pass through a screen to break fat globules to disperse permanently in a fine emulsion.
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What VITAMINS are added to FORTIFY LOW FAT MILK
Vitamin D & A
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What is melted fat with flour
ROUX
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What is SYNERESIS
Separation of liquid from the gel
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Cereals are DEFECIENT in what NUTRITIVE VALUE
LYSINE
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ELASTIC SUBSTANCE found in wheat protein during dough development
GLUTEIN
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What INHIBIT DEVELOPMENT of Gluten
Sugar & Fat
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It incorporate air into the product, add flavor, color, structure & acts as EMULSIFYING AGENT
EGG
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Tenderizes dough, adds to texture, and aids leavening due to incorporation of air while creaming
FAT
-
Provides structure in product
FLOUR
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Aids in the production of CO2 allowing a product to rise
LEAVENING AGENTS
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Hydrate the gluten, gelatinizes starch, dissolves certain ingredients such as sugar, aids in release of CO2 from leavening agent
LIQUID
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Contributes in browning of crust, adds flavor, tenderizes & aids in softening of Gluten
SUGAR
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BISCUIT is compact, toughened product
OVERKNEADING
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BISCUIT is coarse texture, low volume
UNDERKNEADING
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CAKES tough crust
Low amount of SUGAR
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CAKES raised in middle
Due to too HOT of OVEN
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CAKES texture uneven
Due to too little MIXING or too SHORT of Baking Time
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CAKES bitter flavor
Too much BAKING POWDER
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MUFFINS have tunnels, peaked tops
Too much MIXING
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MUFFINS flat tops, low volume
Due to too LITTLE MIXING
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Refers to the crispness due to waterr pressure in the plant
TURGIDITY
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Fruits & Vegetable part that is INSOLUBLE FIBERS
Cell Walls, CELLULOSE, HEMICELLULOSE, LIGNIN
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Fruits & Vegetables part that is SOLUBLE FIBERS
Pectin, inside the cells
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Green Pigment in Vegetables
CHLOROPHYLL
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Cause a dulling of color in Vegetables
Heat & Acid
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Orange pigment in Vegetables
CAROTENOIDS
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Blue-red purple color
ANTHOCYANINS
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Colorless, pale yellow
ANTHOCYANINS
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Clear, white, brown color
PHENOLIC
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Browning of CUT FRUITS due to oxygen interaction
ENZYMATIC BROWNING
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How to prevent ENZYMATIC BROWNING
Decrease pH in FRUITS
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How to decrease pH in FRUITS
Dip in lemon juice, add sugar syrup, add Vit C as an ANTIOXIDANT
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Optimal FRYING TEMPEARTURE of FAT
385-390 degrees F
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Optimal INITIAL Smoke Point of Fat
420 degrees F
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Deterioration of Fats due to oxidation
RANCIDITY
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