Term
| Foods are mixtures of what 6 (SOMETIMES 7) things? |
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Definition
1. carbohydrates
2. proteins
3. fats
4. vitamins
5. minerals
6. water
7. SOMETIMES: air
***Physical state—solid, liquid or gas will affect the nature of the food.*** |
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Term
| What is found in ALL foods and found in three physical states (Liquid, Steam, and Ice)? |
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Definition
Water
Chemically - H+ OH- (polar) |
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Term
| What happens to carbohydrates (sugars & starches) when heated? |
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Definition
1. Moist heat gelatinizes starch
2. Dry heat caramelizes sugars |
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Term
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Definition
| Complex chains of amino acids. |
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Term
| What happens when heat is applied to protiens? |
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Definition
| Denature (to deprive something of its natural character/properties) or coagulate (thinkens) |
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Term
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Definition
Insoluble in water
Due to the insoluble nature, fats do not mix with other food components |
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Term
| What happens when heat is applied to fats? |
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Definition
It melts.
Forms a barrier for the evaporation of water. |
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Term
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Definition
| Used in food preparation to improve the mouthfeel of foods by increasing viscosity of liquids. |
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Term
| Name 4 examples of thickened soups. |
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Definition
1. cream (cream of mushroom, corn, etc)
2. Puree (ingredients put in blender)
3. Bisque (cream and puree compined)
4. Sauce (egg, butter, cream) |
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Term
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Definition
| The property of a fluid that resists internal flow by releasing counteracting forces. |
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Term
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Definition
To grow together, unite into a whole.
Undesirable, product separates
May happen in extreme temperatures—freezing or heating |
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Term
| What is Colloidal Dispersion? |
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Definition
| One set of molecules mixed in another |
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Term
| What are the three types of colloidal dispersions? |
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Definition
1. Gas/Liquid
2 Liquid/Liquid
3. Solid/Liquid |
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Term
| What is the most complex example of colloidal dispersions? |
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Definition
Air/Liquid/Solid
example: cake batter, bread dough |
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Term
| What is incapable of forming gels? |
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Definition
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Term
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Definition
Dispersion of coarse (large) particles in a liquid. Particles are usually so large that they need continuous agitation to maintain suspension.
Semi-rigid solids. |
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Term
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Definition
A dispersion of one liquid within another which is usually immiscible
ex: Oil/water mixture |
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Term
what is naturally found in egg yolk and
heavy cream? |
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Definition
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Term
| What are starch thickeners? |
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Definition
| Used to increase viscosity of soups, sauces, and gravies to improve the mouthfeel of the solution. The product then becomes a suspension. |
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Term
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Definition
| Viscous hot paste (sol) upon cooling becomes semi-rigid (gel) |
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Term
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Definition
Solà Gel lGel + Heatà Sol lCooled Sol to Gel |
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Term
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Definition
Moist heat applied to Starch.
Cells swell, absorbing water, increase volume, improve viscosity. |
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Term
| What are the 5 factors affecting Gelatinization? |
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Definition
1. Water
2. Temperature
3. Stirring
4. Acid
5. Sugar |
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Term
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Definition
| Upon cooling of a gel, the resulting bonding between amylose molecules results in water loss of gel (fluid leaks from gel - layer of water on surface of the gel) |
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Term
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Definition
| dry heat applied to strach |
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Term
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Definition
Protien used in foods to form gels
Extracted from hides, skin, and connective tissue of all tpes of animals.
Obtained from hydrolysis of collagen. |
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Term
| What are the 3 phases of gel formation? |
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Definition
1. hydration - can absorbed 5 times its weight in hot water
2. Dispersion
3. Gelation |
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Term
| What are the 4 factors influencing gel formation? |
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Definition
1. Concentration of gelatin
2. Temperature
3. Sugar
4. Acid |
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Term
| What should you not use in gelatin? |
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Definition
Salts
Foods containing the following enzymes:
fresh pineapple
fresh papaya
fresh kiwi
fresh figs
added solids - weaken structure |
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Term
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Definition
| liquid draining from protien gel (liquid on surface of yogurt) |
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