Term
| Four Basic Function of the Food Industry |
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Definition
1. To provide quality food
2. To preserve food
3. To provide safe food
4. To provide nutritious food |
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Definition
Includes:
-Color
-Size
-Shape
-Transparency
-Deviation from the norm
NOTE: Can affect flavor of a food. Humans use all senses when tasting, and as such, other senses influence the taste of foods. |
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Term
| Why are colors added to food? |
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Definition
1. To help correct for natural variations in the color of the food (or changes during the processing and storage)
2. Makes the food more visually appealing and helps emphasize or identify flavors associated with foods |
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Definition
| Cloudiness that might appear in a food. |
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Definition
-Involves taste, aroma, and texture
-We DO have machines to measure certain chemicals that contribute to taste and aroma
-We DO NOT have a machine that mimics the tongue |
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Definition
| The taste of food is a combination of five major tastes. |
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Term
| Sweet tastes are produced by what? |
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Definition
-Sugars
-Alcohols
-Aldehydes
-Some amino acids |
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| Sour tastes are produced by what? |
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Definition
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Term
| Salty tastes are produced by what? |
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Definition
-Sodium
-Potassium Chloride |
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Term
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Definition
-Fifth component of taste
-Savory taste given by flavor enhancers (MSG) |
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Term
| MSG (Monosodium glutamate) |
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Definition
-Used to enhance flavor
-Originally derived from seaweed
-Commonly used in Asian foods (Chinese-American) |
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Term
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Definition
Tasteless, odorless molecule that causes 'heat' in peppers
-Stable alkaloid that retains potency when cooked/frozen
-Tissue irritant (causing mouth burning and eyes to water) |
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Definition
-Olfactory epithelium can discriminate between at least 40k different odors
-Smell greatly affects how we taste (unable to smell = lack of taste in food) |
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Definition
The way a food feels to the lips, tongue, palate, and teeth
-Used as an indicator of freshness |
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Definition
The resistance to flow (thickness of a fluid)
-i.e. thicker syrup and ketchup are of 'higher' quality |
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Term
| Miscellaneous Quality Factors |
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Definition
Overall perception of the quality of a food product is influenced by the consumers' exposure to external factors
-Media pressure
-Race
-Culture/Ethnicity
-Location
-Traditions
-Holidays
-Individual Experience |
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Definition
-The extent to which a product is advertised can make it or break it
-Marketing strategies play a large role |
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Definition
-Ethnic and cultural groups prefer certain foods
-Variety of foods are available in grocery stores (much wider variety than 30 years ago) |
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Definition
-Holiday meals are set apart from every day meals by the food served
-Not having traditional foods at these holidays often diminishes spirit |
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Definition
-Can influence the acceptability of food
-Many races are more prone to illnesses, such as lactose intolerance (african-americans and asian-americans) |
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Term
| Jewish Dietary Restriction |
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Definition
Kashrut
-Certain animals cannot be eaten
-Animals must be killed in accordance w/ Jewish law
-All blood must be drained/broiled out of the meat before it is eaten
-Meat cannot be eaten with dairy
-Utensils that have come in contact with meat cannot be used to eat dairy
-Grape products made by non-Jews may not be eaten |
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Term
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Definition
-Grouped as meat, dairy, or parve
-Must be certified
-Meat: Animal must have split hooves, chew its cud.
-Dairy: Milk/milk products from kosher animals are kosher
-Parve: Foods that contain neither meat nor dairy (fish that have fins and scales are kosher/parve (salmon, flounder, halibut)) |
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Term
| Islamic Food Laws (Halal) |
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Definition
-Prohibited from eating pork/pork products
-Shellfish is allowed
-No alcohol or other intoxicating agents
-No fermented veggies (sauerkraut, kimchi)
-No separation of food during meal time
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Definition
-Avoid beef in any form (cow is holy/sacred)
-Most are vegetarian, but some eat pork
-Most dairy is considered to be highly cleansing
-Eggs are allowed
-Garlic and onions avoided (can inhibit spirituality)
-Some red-colored foods are not allowed (blood-colored) |
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Definition
-Buddhists and Seventh Day Adventists: Vegetarian bent to diet and prohibit alcohol
-Mormons: No alcohol, caffeine |
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Definition
| Product standards that ensure foods are of excellent quality and do not deteriorate over time. |
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Definition
-Evaluates the shape of the carcass, age of the animal, the color of the lean meant, and the amount and distribution of fat
-Prime
-Choice
-Select |
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Term
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Definition
Three grades: AA, A, and B (B is seldom found in retail stores)
-Evaluated using the interior quality of the egg and appearance/condition of the egg shell
-Weight and color do not affect grade |
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Term
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Definition
Passing an egg over a light and rotating so all parts can be seen.
Candler checks:
-size of air cell (empty space between the white and shell at the large end)
-distinctness of the yolk outline
-imperfections, such as blood spots |
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Definition
-Another area of quality control
-Eggs are randomly sampled & broken
-Used to determine age and defects |
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Definition
-White is thick and firm
-Yolk is high and round
-Large proportion of thick white to thin white |
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Definition
-White is reasonably firm
-Stands fairly high
-Thick white is large in proportion to the thin white
-Stands fairly well around yolk |
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Term
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Definition
Process where food is exposed to a gamma ray, electron beam or x-ray for a brief period of time
-Kills harmful food pathogens
-Some fear a radioactive effect on the food could harm consumers
-Disease-causing organisms are reduced or eliminated
-The food does not become radioactive
-Dangerous substances do not appear in the food
-The nutritional value of the food is virtually unchanged |
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Term
| Organic Foods Production Act |
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Definition
-Known as OFPA
Goals:
-Establish national standards governing the marketing of certain agricultural products as organically produced products
-To assure Consumers that organically produced products meet consistent standards
-To facilitate interstate commerce in fresh and processed food that is organically produced |
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Term
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Definition
| Must contain only organically produced ingredients |
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Definition
| Must contain at least 95% organically produced ingredients and the remaining 5% of ingredients may come from the National List of Approved Substances |
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| Made with Organic Ingredients |
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Definition
Must contain at least 70% organic ingredients, and list up to three ingredients of those on the display panel
-May not use USDA Organic seal |
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Definition
A series of chemical reactions in which our bodies use oxygen to burn food to produce the energy and materials required for our own growth and function.
-Biological substances called enzymes, vitamins, and hormones control both sets of reactions |
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Definition
| The measurement system that is exclusively used in the United States (feet, inches, etc.) |
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Definition
Standardized unit system used by the rest of the world.
-Much more simple than U.S. system
-All units can be converted easily using powers of ten as factors
-Primary conversions involve distance, mass, and volume. |
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Definition
| The fundamental unit for measuring length in the metric system is the meter, which is equal to 39.37 inches |
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Definition
Kilometer = 1000 meters
Hectometer = 100 meters
Decameter = 10 meteres
Meter = 1 meter
Decimeter = .10 meters (1/10)
Centimeter = .01 meters (1/100)
Millimeter = .001 meters (1/1000) |
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Term
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Definition
Basic unit of volume is the liter, which is a little larger than a quart.
-1 Liter = 1.0567 quarts |
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Definition
The basic unit of mass is the gram.
-1 pound = 454 grames
- 1 kg = 2.2 lbs |
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Definition
| Anything that has mass and takes up space. |
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Definition
Made of only one kind of material (uniform composition throughout).
-Definite and constant properties |
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Definition
| Combination of two or more substances in which each substance retains its identity. Therefore, the substances have not been chemically changed. |
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Definition
| Simplest form of a pure substance, and they serve as the building blocks for other materials. |
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Term
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Definition
| Pure substance that is made up of atoms of two or more elements that are chemically bound in a fixed, small whole number proportion. |
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Definition
When the makeup of the product is not uniform.
-Bowl of Mueslix cereal is an example of a mixture of this type. Everything is mixed together, but is unevenly distributed and all of the individual particles can be easily identified. |
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Term
| Homogenous mixture/solution |
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Definition
-Cannot be identified by sight.
-The substances that make up the solution are evenly distributed and indistinguishable. |
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Term
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Definition
| The smallest part of an element that retains the chemical and physical properties of that element. |
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Term
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Definition
| Singly charged, positive particles located in an atom's nucleus. |
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Definition
Mass is slightly larger than a proton, but have no charge.
-Tightly packed with protons in the nucleus. |
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Term
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Definition
| Single charged, negative particles that circulate very rapidly around the outside of the nucleus in well defined regions known as orbits, orbitals, or clouds. |
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Term
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Definition
The number of electrons in the exterior cloud of an element must equal the number of protons in the nucleus.
-Electrons have a mass of about 1/1836 of that of protons
-Bulk of the matter is empty, impenetrable space |
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Definition
Different forms of the same element.
-Number of neutrons changes, but protons stay the same
-Behave differently because of the change in mass |
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Term
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Definition
Compounds with the same number of of the same elements (same chemical formula) but with different structural or spatial arrangements of their atoms.
-The physical and chemical properties of two isomers can be very different from each other |
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Term
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Definition
Certain groups of atoms behave as units in passing through a series of chemical transformations without change.
-determine specific characteristic properties of a compound |
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Definition
Has to do with the relative numbers of single, double, and triple bonds.
-Unsaturated organic molecules are typically more reactive |
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Term
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Definition
Show all the bonds in a planar diagram.
-differentiate geometrical isomers as well as isomers with different carbon skeletons. |
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Definition
Organic substances that contain only hydrogen and carbon
-many different types |
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Definition
Contain only single covalent bonds
-Saturated because they contain the maximum number of carbon atoms.
-Simplest alkane is Methane, or CH4. |
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Term
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Definition
Contain at least one carbon-carbon triple bond.
-For each triple bond, four hydrogen atoms are subtracted from the subscript of the chemical formula
-Unsaturated because the multiple bond can be unstable.
-NOT PRESENT IN FOOD |
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Term
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Definition
Hydrocarbons that contain at least one carbon-carbon double bond.
-Unsaturated
-For each double bond two hydrogen atoms are subtracted from the chemical formula
-EXAMPLES: Ethene (or ethylene) causes green fruit to ripen. |
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Term
| Smallest part of a compound |
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Definition
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Term
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Definition
| Chemist's abbreviation for an element |
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Definition
| Abbreviation for a compound |
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Definition
| A compound that only contains hydrogen and carbon. |
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Term
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Definition
Alcohol that has three carbon, three hydroxy alcohol.
Also found as a major constituent of fats.
(OH on bottom (3), H on top and sides, C is the center) |
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Term
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Definition
| Cys is more common in nature |
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Term
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Definition
| Have a hydroxyl group (-OH) |
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Term
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Definition
C double bond and OH
-Contributes to flavor
-Carbohydrates are aldehydes |
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| Acid (with regard to organic compound) |
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Definition
C bonded with two singular oxygen, and one hydrogen bonded to one of the oxygen.
O-C-O-H |
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Term
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Definition
Most abundant macromolecule in animal systems.
-Function as enzymes |
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Term
| How many calories are in one gram of protein? |
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Definition
| 4 Cal (kcal, 4000 cal) per gram of protein |
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Term
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Definition
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Term
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Definition
Metmyoglobin - Brown
Myoglobin - Purple
Oxymyoglobin -cherry red
Nitrosomyglobin -pink |
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Definition
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Term
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Definition
Amount of energy required to raise the temperature of 1 gram of a substance 1 degree celsius.
Example: 500 grams of cheetos are raised 20 degrees. There are 10000, or 10Kcal/10 Cals in 500 grams of cheetos |
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