Jara

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Author:
chefrd820
ID:
79970
Filename:
Jara
Updated:
2011-04-17 12:32:43
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Chef RD Files
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Description:
Physical & Chemical Properties of Food
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  1. Fat layered between tissues or muscles
    Marbling
  2. Refrigerate eggs at WHAT degree
    40 degrees
  3. Two catregories of Shellfish
    Mollusks and Crustaceans
  4. What is EPA
    Eicosapentaenoic Acid
  5. Seafood value that offers several health benefits such as protection of HEART health
    • Omega-3- Polyunsaturated Fatty Acid
    • and EPA
  6. Four bases on grading QUALITY of Seafood
    Appearance, Uniformity, Flavor & Odor
  7. Poultry methods of cookery
    Moist heat methods because they are less tender
  8. Another name for Meat Alternatives
    Meat Analogs
  9. What is Meat Analogs
    Foods made with SOY & OTHER INGREDIENTS to imitate meat products
  10. Generally, what are the NUTRITIONAL CONTENT of Meat Alternatives
    • Good sources of PROTEIN & IRON.
    • Some is fortified with VIT B12
  11. Grams of Cholesterol & Fat found in Eggs
    • Cholesterol 212mg
    • Fat 5mg
  12. What is Grade AA Egg
    Yolk is FIRM
  13. What is Grade A Egg
    Yolk is firm & upstanding
  14. What is Grade B Egg
    Yolk is enlarged & flattened
  15. What stabilizes egg whites foam & adds to whiteness
    An ACID (CREAM OF TARTAR)
  16. Whole Milk Fat Content
    3-3.8% Milk Fat
  17. 2% Milk Fat Content
    2% Milk Fat
  18. 1% Milk Fat Content
    1% Milk Fat
  19. Skim Milk Fat Content
    less than 0.5% Milk Fat
  20. Light Cream Fat Content
    18-30% Milk Fat
  21. Half and half Fat Content
    10-12% Milk Fat
  22. What is Pasteurization
    Sanitation process in which milk is HEATED to kill bacteria & inactivate enzymes
  23. What GRADE of milk is supplied to consumers
    Grade A
  24. Grade A Milk Bacteria Count
    20,000 bacteria per ml.
  25. What is Homogenization
    Process of milk or cream to pass through a screen to break fat globules to disperse permanently in a fine emulsion.
  26. What VITAMINS are added to FORTIFY LOW FAT MILK
    Vitamin D & A
  27. What is melted fat with flour
    ROUX
  28. What is SYNERESIS
    Separation of liquid from the gel
  29. Cereals are DEFECIENT in what NUTRITIVE VALUE
    LYSINE
  30. ELASTIC SUBSTANCE found in wheat protein during dough development
    GLUTEIN
  31. What INHIBIT DEVELOPMENT of Gluten
    Sugar & Fat
  32. It incorporate air into the product, add flavor, color, structure & acts as EMULSIFYING AGENT
    EGG
  33. Tenderizes dough, adds to texture, and aids leavening due to incorporation of air while creaming
    FAT
  34. Provides structure in product
    FLOUR
  35. Aids in the production of CO2 allowing a product to rise
    LEAVENING AGENTS
  36. Hydrate the gluten, gelatinizes starch, dissolves certain ingredients such as sugar, aids in release of CO2 from leavening agent
    LIQUID
  37. Contributes in browning of crust, adds flavor, tenderizes & aids in softening of Gluten
    SUGAR
  38. BISCUIT is compact, toughened product
    OVERKNEADING
  39. BISCUIT is coarse texture, low volume
    UNDERKNEADING
  40. CAKES tough crust
    Low amount of SUGAR
  41. CAKES raised in middle
    Due to too HOT of OVEN
  42. CAKES texture uneven
    Due to too little MIXING or too SHORT of Baking Time
  43. CAKES bitter flavor
    Too much BAKING POWDER
  44. MUFFINS have tunnels, peaked tops
    Too much MIXING
  45. MUFFINS flat tops, low volume
    Due to too LITTLE MIXING
  46. Refers to the crispness due to waterr pressure in the plant
    TURGIDITY
  47. Fruits & Vegetable part that is INSOLUBLE FIBERS
    Cell Walls, CELLULOSE, HEMICELLULOSE, LIGNIN
  48. Fruits & Vegetables part that is SOLUBLE FIBERS
    Pectin, inside the cells
  49. Green Pigment in Vegetables
    CHLOROPHYLL
  50. Cause a dulling of color in Vegetables
    Heat & Acid
  51. Orange pigment in Vegetables
    CAROTENOIDS
  52. Blue-red purple color
    ANTHOCYANINS
  53. Colorless, pale yellow
    ANTHOCYANINS
  54. Clear, white, brown color
    PHENOLIC
  55. Browning of CUT FRUITS due to oxygen interaction
    ENZYMATIC BROWNING
  56. How to prevent ENZYMATIC BROWNING
    Decrease pH in FRUITS
  57. How to decrease pH in FRUITS
    Dip in lemon juice, add sugar syrup, add Vit C as an ANTIOXIDANT
  58. Optimal FRYING TEMPEARTURE of FAT
    385-390 degrees F
  59. Optimal INITIAL Smoke Point of Fat
    420 degrees F
  60. Deterioration of Fats due to oxidation
    RANCIDITY

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