FNU 232 chapter 1-6 exam

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drupe

drupe

fruit with a single seed surrounded by edible pulp

muskmelon

one of two general subdivisions of melons: includes cantaloupe, honeydew, and other melons characterized by having a thick pulp surrounding a large central cavity full of small seeds

pome

fruit with a central core containing 5 seeds surrounded by thick, edible pulp

examples of pomes

apples, quince, pears

re- greening

reversal of color to green on some ripe oranges if chlorophyll becomes dominant over carotenoids

osmotic pressure

pressure exerted to move water in or out of cells to equalize the concentration of solute in the cell and in the surrounding medium

coddling

simmering fruit in a sugar syrup

poaching

simmering in water or other liquid just below boiling until food is tender

market order

regulations for the marketing of specific food products under the guidance of a board authorized by USDA

organic seal

seal used to designate food that meets the standards required by the National Organic Program

sinigrin

compound in the cabbage family that ultimately is converted to hydrogen sulfide, causing an unpleasant flavor

wok

metallic, bowl- shaped pan developed in asia for stir- frying

petcock

small opening in the cover of a pressure saucepan to let steam escape and on which the pressure gauge is placed

blanching

boiling or steaming for a brief period to inactivate enzymes prior to freezing

anthocyanins

group of flavonoids providing the reddish to blue hues of fruits and veggies

anthoxanthins

group of flavonoids providing the white or creamy colors in fruits and veggies

flavonoids

class of pigments contributing white and red to blue colors in fruits and veggies

chloroplasts

plastids containing chlorophyll in parenchyma cells

chromoplasts

plastids containing carotenoids (orange pigments) in parenchyma cells

leucoplasts

plastids serving as the site for the formation and storage of starch in parenchyma cells

vacuole

largest region of parenchyma cells; portion encircled by the cytoplasm

chlorophyll

green, magnesium- containing pigment formed in chloroplasts in fruits and veggies

cytoplasm

viscous layer just inside cell wall of the parenchyma cell; contains plastids

hemicelluloses

complex carbs made up of several different sugars and sugar derivatives

pectic substances

complex carbs acting as cementing substances btwn. cells; sequence of change during ripening is protopectin to pectin to pectic acid

cellulose

complex carb made up of glucose, but not digested by people

parenchyma cell

type of cell comprising most of the pulp of a fruit or veggie

phytochemicals

substances contained in plants that provide some protection against heart disease and certain cancers

subjective (or sensory) evaluation

evaluation using the senses

objective evaluation

evaluation of physical and chemical aspects using equipment for measuring specific aspects of a food

hedonic

pertaining to degree of pleasure

mouthfeel

term food professionals use to describe textural properties of a food

trigeminal cavity

space including olfactory receptors, taste buds, and oral cavity, where flavor is perceived

flavor

combination of aroma and taste perceived in the trigeminal cavity

umami

savory quality that contributes to the taste of some foods

aroma

volatile compounds perceived by the olfactory receptors

cross contamination

introduction of microorganisms to a food when it comes in contact with a surface contaminated previously by another food

dietetic technician registered (DTR)

graduate of an approved two- year dietetic technician associate degree who passes the dietetic technician registration examination

fiber

components of food not digested and absorbed: cellulose, pectic substances, and gums are plant carbs contributing to the fiber content of the diet

starch

substance in which plants store energy

vitamins

organic compounds needed in very small amounts by the body and must be included in the diet to maintain life and promote growth

essential amino acids

amino acids that must be provided in the diet to maintain life and promote growth; unable to be synthesized in the body (nine)

minerals

natural elements in foods that remain as ash in a food is burned; many are essential nutrients

dietary guidelines for americans

every 5 years the US dept. of health and human services and the US dept. of ag. publish this that presents recommendations for healthy eating based on current nutrition research

dietary reference intakes (DRIs)

recommended intake of nutrients needed by most healthy people on a daily basis to maintain healthy bodies; reviewed every 5 years

myplate

visual representing the relative amounts of foods from each of the five food groups that should be eaten daily

nutrition labeling

label on packaged foods indicating the caloric and nutritive content of a serving of the item according to specific federal guidelines

heating

intense heat may cause proteins to be utilized less well by the body than is the case when mild cooking temps. are used

water solubility

some nutrients, notably the water- soluble vitamins, may be dissolved into the surrounding cooking water during preparation

oxidation

such reactions occur when cut surfaces are exposed to air

light

a few nutrients are sensitive to light and will lose their vitamin activity when exposed to light for a period of time

pH

whether acidic or alkaline -- of the medium in which a food is placed will have an effect of the nutritive value of the food

double boiler

two- part pan and lid designed to hold water in the bottom pan and the food in the top

heat of solidification

heat given off when water is transformed into ice; 80 kcals per gram of water

lukewarm

approximately body temp. ; about 100 degrees farenheit

scalding

temp. used to loosen fruit skins and perform other similar functions; about 150 degrees farenheit

simmering

range of temps. btwn. 180 degrees farenheit and 211 degrees farenheit; bubbles form and rise, but rarely break the surface; more gentle heat treatment than boiling

boiling

active agitation of liquid and transition of some liquid to the vapor state; occurs when vapor pressure just exceeds atmospheric pressure

vapor pressure

pressure within a liquid for individual molecules to escape from the liquid; varies with the temp. of the liquid and dissolved substances

microwave

able to heat food by sending waves of 915 or 2,450 MHz from a magnetron tube directly into foods, where water and/or fat molecules vibrate and heat foods

radiation

transfer of energy directly from the source to the food being heated, ex: broiling

magnetron tube

tube generating microwaves in a microwave oven

convection

transfer of heat throughout a system by movement of currents of heated air, water, or other liquid

conduction

transfer of heat from one molecule to the next

coarse suspension

dispersion of particles larger than colloidal size mixed in water or other liquid

colloidal dispersion

system containing protein or other molecules or particles btwn. 1 and 100 millimicrons in size dispersed in a continuous phase, in this case of water

heat of vaporization

energy required to convert boiling water into steam; 540 kcals per gram of water

atmospheric pressure

pressure of atmosphere pressing downward on the surface of a liquid; varies with elevation

sensory criteria and how they impact food selection

sight- eyes are 1st impression (blemishes), smell- spicy, fruity, burnt, foul, taste- salty, bitter, sweet, sour, umami, touch- texture, consistency, astringency (bitterness), chemesthesis (sharp sensations), sounds- crunchy, popping

what are the categories of basic taste stimuli?

salty, bitter, sweet, sour, umami

religious groups and dietary laws

hinduism- (vegetarians), can't injure animals/ people, cows are sacred, but they can use their milk buddhism- (vegetarians) Judaism- (kosher- fit, right, proper), no pork Seventh- day adventist- no coke, tea, or alcohol (vegetarians) Islam- animals drained of blood, blessed, no alcohol or gelatin

basic tasting and where they are located on the tongue

sweet- located on tip of tongue, salty- sides of tongue, sour- middle of tongue, bitter- back of tongue

how different factors offset taste

temperature: best- 86 degree, not as good- 68 degrees, color (see blue, think blueberry), time of day (food might taste bitter in the morning bc lack of saliva), age (taste buds decline as age increases), sex (women have more acute taste buds), perceived ideas (what food should taste like, food variety (eat some food over and over)

what are different food prep. methods and are they moist or dry heat?

Moist- scalding, poaching, simmering, stewing, braising, boiling, steaming, microwaving Dry- baking, roasting, broiling, grilling, BBQ, frying, stir frying, sauteing, pan frying, deep fat fry

what are the basic nutrients of food- macro/ micro

macronutrients- needed by the body in large amounts (proteins, carbs, fat) / micronutrients- needed by the body in very small amounts (vitamins, minerals)

impact of altitude on boiling point

high altitudes affect the temp. of which water will boil. the boiling temp. of water drops 1 degree F for each 500 ft. of gain in elevation

type of heat transfers and principles of heating food

conduction, convection, radiation, microwave, induction

how to correctly measure dry and wet ingredients

dry- spoon out the product into a dry measuring cup, use a knife to scrape off excess product, then drop the product into a zeroed out scale. wet- pour the liquid into a liquid measuring cup while eyes are level with the liquid

optimal storage of different fruits

fridge- store berries and melons, room temp: peaches, plums, pears, apricots

components of fruits and their functions

80- 90% is water, 3-14% carb (starch, sugar, cellulose), vascular system, parenchyma cells, pectic substances, hemicellulose, not much protein or fat, enzyme, organic cells

pigments in fruits and how they are affected by acid and base cooking method

rind (flavedo)- chlorophyll and carotenoids, "re-greening" - higher pigmentation of chlorophyll, white (albedo)- anthoxanthins, anthocyanins- red, blue, purple, delphinidine- bluish pigment. acid decreases pigments. base intensifies pigments.

what dolor do common foods with pigments represent?

orange- carotenoids, green- chlorophyll, white- anthoxanthins, red/blue/purple- anthocyanins

what are the seven categories of fruits and examples under each category?

berries- blueberries, raspberries, blackberries citrus- oranges, grapefruits, lemons, tangerines, limes grapes- table grapes, thompson seedless, concord melons- watermelons, muskmelons, cantaloupe, honeydew pomes- apples, pears tropical and subtropical fruit- avocado, pineapples, papayas, mangos, bananas, figs, dates, pomegranates

what is enzymatic browning?

reaction which requires the action of enzymes and oxidation in order to occur

what variables impact the maturing of fruit once harvested?

avocados and bananas ripen after picking cantaloupes, watermelons, and some citrus fruits don't ripen after being picked

what does USDA grading of fruits include:

US fancy premium, US #1 chief trading grade, US #2 intermediate quality, US#3 lowest commercially useful grade

what are the organic seal standards?

raised and marketed without pesticides, no petroleum based fertilizers, no bio- engineering, no ionizing radiation

components of veggies and their functions

dermal tissue- outer covering, vascular system- transport system, parachyma cells- pulp

pigments in veggies and how they are affected by acid and base cooking method

Anthoxanthings- white (acid) / cream color (alkaline), anthocyanins- red (acid) / purple, blue (alkaline)

factors that impact colors of veggies during cooking

color changes occur when there's an explusion of air btwn. cells, heat, pH (acidity), and cooking technique

What does USDA grading of veggies include:

US grade A or fancy, US grade B or extra standard, US grade C or standard

bromelain

enzyme in pineapple; breaks down protein in gelatin

when pineapple is an ingredient in gelatin products, only use

canned pineapple, not fresh or frozen.

cellulose, particularly in dermal cells, forms the

protective skin in fruits

the vascular, those carrying

food and water to the parenchyma cells also contain cellulose in their cell walls

the parenchyma cells comprise most of the

edible pulp in fruits, and they also have some cellulose in their walls.

pectic substances are

complex carbs that help to cement the individual cells together in fruits

starch content, high in immature fruits, usually

declines as ripening occurs, whereas the sugar level rises

delphinidine is found in ________ and is a _______ pigment found in _______ grapes

grapes, bluish, concord

the parenchyma cells have

chloroplasts, and leucoplasts containing pigment and starch in the cytoplasm