Introduction to Food Science

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Author:
tayl0809
ID:
238291
Filename:
Introduction to Food Science
Updated:
2013-10-03 01:23:08
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Test
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Description:
U of M Zata Vickers
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  1. Conduction
    • physical contact, molecule to molecule
    • pan needs to touch heat source
    • metals are great conductors
    • insulators are poor conductors
  2. Convention
    • Involves liquids and gases (fluids)
    • Expands and rises, then cools and condenses and fall down
    • Ex. Sea breeze convection currents
    • Heat air molecules, they rise
  3. Radiation
    • electromagnetic ways
    • wooden stove, sunburn, bon fire
    • lights, microwaves
    • higher frequency shorter wavelength 
    • infrared ray, sun, toasters, coals
  4. Heating methods when cooking a cake.
    • Convention; heats the air molecules they rise heat the cake, condense and fall and get heated up again. Pan is heated from the heat source. 
    • Conduction; hot air molecules touching each other. 
    • Radiation; radiating heat from the bottom with heat the sides of the pan and cook the cake.
  5. How microwaves generate heat?
    • Polar (water) molecules absorb the microwaves which causes them to vibrate getting warmer and thus heating other molecules next to them. 
    • Heat is generated inside by the polar molecules.
  6. Relationship between power, cooking time, and amount of food in a microwave oven?
    • Cooking time depends on power and oven contents. 
    • Microwaves penetrate about 1inch thick and heat better when things are in circular/egg shaped containers.
  7. Quality of microwave cooking?
    • heat generated inside
    • no crust
    • no browning/flavors
    • crust can be tough
    • moisture can escape, water is driven out during the cooling process
  8. Quality of Conventional oven cooking?
    • Heat from outside in, surface is very hot. 
    • crust forms on baked goods and meat. 
    • crust can trap moisture and gases
    • surface browns, producing flavors
    • crust can be crisp
  9. Monosaccharide
    • Basic structure of a single glucose, fructose, or  galactose molecule. 
    • 6 member ring with 6 carbon.
  10. Disaccharides
    2 sugars double
  11. Maillard Reaction
  12. Reducing Sugar
  13. Caramelization
  14. Process of Sugar Crystalization
  15. Ways to break bonds between sugars.
  16. Sugar concentration and boiling point of a solution.

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