1List basic food nutrients
Proteins, fats, water, carbs
2Match the nutrient with the amount of energy provided
Carbs-4, protein-4, fat-9
3Define Calorie
Measurement of heat energy. Defined as the amount of energy it takes to raise 1 g
of a substance 1ºC
4amylose
linear component of starch
5amylopectin
branched component of starch
6Define complete and incomplete protein
Complete proteins contain all essential amino acids, while incomplete proteins lack one or more of these essential building blocks.
7List 3 types of lipids/fats
Triglycerides, Phospholipids, Sterols
8Describe and compare the 2 types of food evaluation methods
sensory - Based on sensory characteristics and personal preferences perceived by the 5 senses
Objective - Quantifies physical and chemical differences among foods
9Describe the sensory tests classification diagram
The sensory tests classification diagram categorizes tests into discrimination, descriptive, and effective
10Give examples of objective tests
flavor profile
11 Define food additive
substance added to food that becomes a component or affects the characteristics of food
12GRAS
Generally recognized as safe
13List the four functions of food additives
Flavor, Texture, Color, Smell
14Describe the five ways additives are used to maximize performance of
food
1. Emulsify, 2. Stabilize, 3. Leavening agents, 4. Anticaking agents 5. Dough strenghteners & conditioners
15Describe the differences between starch and gelatin gels
formation
plant based animal based
16List 6 uses of cereal grains
Flour, starch, pasta, cereal, alchoholic beverages, animal feeds
17Identify the cereal grain components
endosperm, bran, germ, and husk
18Differentiate between smoke point, flash point and fire point
Smoke point – Temperature at which fat/oil produces smoke,
Flash point (~ 600 ºF) - T at which tiny wisps of fire streak
Fire point (~ 700 ºF) – T at which oil burst into flames
19shortening power
Tenderize baked products by impeding gluten development making them softer & easier to chew
20Define plasticity of fats
Fats ability to hold its shape, but still be molded under light pressure
21Describe the chemical change happening during rancidity
When triglycerides and/or fatty acids are broken down into smaller molecules that produce off-flavor and rancid odor
22List the two types of rancidity
Oxidative Rancidity - Oxygen
Hydrolytic Rancidity - water
23 Why is measuring by weight more reliable than by volume?
Volume is affected by density of the product, affecting the weight
24Which method scoop or spoon and level gave the closest weight to the reference weight
Spoon and level
25Which method, top read or side read gave the closest weight to the reference weight
side read
26Why were samples labeled with a 3-digit code instead of a single digit?
So that the panelist cannot see which sample is which.
27overrun
incorporate air into the icecream.
28Describe how ice cream was evaluated (type of sensory test, scale used, characteristics of ice cream that were evaluated)
Sensory test: creaminess, density, iciness,
flavor description and overall hedonic scale
29Calculate the nutrients (fat, sat fat, carbohydrates, and proteins) per 1 serving of a given recipe (I will provide the data needed for the calculations; you will be able to use the calculator in your phone)
Nutrients g/ # of servings
30Name the food emulsions and foams prepared in this lab
mayo and ranch desseing, whipped cream, mousses, protein foam
31Name the emulsifiers used to make mayo
egg yolk and Dijon mustard
32Describe how each of the products prepared on this lab were evaluated (type of sensory test, scale used, characteristics of the product that we evaluated)
Sensory test based on flavor, texture, appearance,
and overall hedonic scale 1-5.
33Which ingredient made the waffles fluffy?
Egg whites.