Module 41

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Author:
chefrd820
ID:
83357
Filename:
Module 41
Updated:
2011-05-05 19:35:04
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Chef RD Files
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Jara
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  1. Yellow conective tissue which is unaffcted by heat
    Elastin
  2. White connective tissue which softens when heated
    Collagen
  3. Fat layered between muscle tissue
    Marbling
  4. Anthocyanins are RED or PURPLE that changes to _____ or ______ in the presence of an alkali.
    BLUE or PURPLE
  5. _______ occurs when starch is heated and granules begin to swell.
    Gelatinization
  6. _______ occurs as a heated starch cools,
    Gel Formation
  7. Chlorophyll contact with acid changes to _______ resulting olive green products.
    Pheophytin
  8. The fryer fat has an undesirable odor. This is known as ____ caused by ____.
    Rancidity & Oxidation
  9. Process of changing liquid oils into more solid plastic shortenings
    Hydrogenation
  10. You mechanically causing _______ when beating egg to make scrambled egg
    Denaturation
  11. _____ occurs when solution is supersaturated. It is affected by type of solution, stirring or agitation, temperature and impurities present.
    Crystallization
  12. Best source of Potassium
    Cantalope
  13. Best source of Vit B6
    Banana
  14. Another name for Vit B9
    Folic Acid or Folate
  15. Another name Vit B12
    Cobalamin
  16. Best source of Vit B12
    Animal Products
  17. ____ acid inhibits IRON absorption
    Tannic
  18. Minimun temperature to reheat LO food
    165 degree F
  19. Increase volume in biscuits
    Sodium Bicarbonate
  20. Bacteria that can grow in refrigerated temperature
    Listeria
  21. Bacteria found in unpasturaized milk or other dairy products, raw meat & seafood
    Listeria
  22. Cause vomiting, symptoms mimic flu with start from 1/2 - 8 hours
    Staphylococcus
  23. Cause vomiting, symptoms mimic flu with start from 1/2 - 8 hours
    Staphylococcus
  24. Bacteria symptoms involve intestinal illness with an onset of usually 2-5 days
    E. Coli
  25. Increases Iron absorption
    C & MFP factor
  26. What are Micronutrients
    Vitamins & Minerals
  27. Gram of CHON needed for strength trained athletes
    1.6-1.7 CHON/kg BW
  28. Aids in thyroid function
    Iodine
  29. Weight gain for Pregnant with normal weight
    25-35 lbs
  30. Weight gain for overweight pregnant
    28 - 40 lbs
  31. Weight gain for underweight pregnant
    15 - 25 lbs
  32. Kind of fiber that aids in reducing constipation
    Insoluble Fiber
  33. Kind of fiber that aids in reducing cholesterol levels, slowing glucose absorption, and may provide feeling of fullness
    Soluble Fiber
  34. Nutrient that is highly absorbable and does not usually require supplementation
    Zinc
  35. Rate of weight gain for pregnant woman by the end of first trimester
    2-4 pounds
  36. Rate of weight gain for pregnant woman after the first trimester
    1 pound per week
  37. Major ION of intracellular fluid
    Potassium
  38. Major ION of extracellular fluid
    Sodium
  39. Vitamin that is destroyed when expose to light
    Riboflavin
  40. Recommended fluid consumption & frequency when exercising
    6-12 fluid ounces every 15-20 minutes
  41. Kind of Iron that is best absorbed
    Heme Iron
  42. Water loses that is also known as insensible water loses
    Skin & lungs
  43. Vitamin the require intrinsic factor for absorption
    Vitamin B12
  44. Vitamin that is synthesixed in the GI/Instestine and stored in the liver
    Vitamin K
  45. Anaerobic breakdown of CHO
    Glycolysis

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