Term
Refrigeration temperature range |
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Definition
37-41 degrees F: preserves for days, weeks, some spoilage organisms may grow |
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Term
Freezing temperature range |
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Definition
-9-0: no bacterial growth below 0 degrees F: preserves for months to years |
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Term
Methods used to speed up freezing |
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Definition
thinner foods freeze faster, greater air velocity, more intimate contact with coolant, use refrigerant with greater heat capacity |
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Term
Examples of sundried foods |
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Definition
grains, raisins, figs, meats |
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Term
Dehydration quality defects |
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Definition
shrinkage, case hardening (hard layer on outside, bad in high sugar foods, use lower temps to lessen thermoplasticity), dried foods get sticky browning, enzymes, carmelization, maillard reactions, flavor changes |
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Term
Reasons to concentrate foods |
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Definition
reduces weight and volume, preservation sometimes, preliminary drying step |
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Term
criteria for meat quality |
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Definition
tenderness of meat, flavor, juiciness |
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Term
What is the quality of meat influenced by? |
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Definition
amount of adipose and connective tissue present, marbling (size, age, geed, portion or cut of meat) |
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Term
Stressed Rested Excessive pH drop |
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Definition
Stressed → little glycogen = small pH drop = Fast rigor Rested → plenty glycogen = large pH drop = Slow rigor Excessive pH drop is not good nor is a small pH drop |
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Term
Tenderness related to ____ levels of connective tissue |
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Definition
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Term
Rigor mortis of muscle tissue |
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Definition
muscles stiffen, toughen, then relaxes: actin is permanently bound to myosin |
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Term
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Definition
stunned, hoisted, bleed, eviscerated, chilled to 2 degrees |
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Term
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Definition
natural enzymes, phosphate salts, hanging method, ultrasonic vibrations, electrical stimulation |
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Term
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Definition
high water content= more $ |
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Term
how do manufacturers get a higher water content in the beef? |
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Definition
add salt and phosphates, adjust pH and process meat post-rigor mortis |
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Term
off flavors formed in fish |
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Definition
caused by trimethylamine in dairy products. Lecithin is hydrolyzed and oxidized in the milk and causes it. Promoted by high acidity and the presence of prooxidants such as metals, metal salts, iron and copper |
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Term
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Definition
determine quality by candling- passing egg over light: position of yolk and size of air space |
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Term
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Definition
gets bigger as it gets older: yolk condition, albumen becomes less thick and thinner as eggs are |
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Term
What are the grades of eggs |
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Definition
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Term
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Definition
exterior=clean, soundness (cracks, thickness) shape |
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Term
Interior quality of eggs is primarily determined by ___ |
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Definition
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Term
When are the grades given? |
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Definition
AA: a few days after production A for months approx 6 B after that |
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Term
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Definition
cured fish is processed by salting, smoking or pickling: curing agents for meats contain sodium nitrite which helps retain pink color as well as acts as a preservative |
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Term
Chemical reactions that produce flavor |
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Definition
reagents such as sugars and proteins are combined at a specific pH and temperature until desired product results Example: to produce cheese flavor, milk proteins, short/long chain fatty acids, amino acids, salt, water and top nodes are blended together. |
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Term
Carbonated beverage processes |
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Definition
has a concentrate, sweetener, treated water, a syrup blending tank, carbonator. Major ingredients are sweetener, flavors, colors, acid, carbon dioxide |
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Term
Fat and oil processing: rendering |
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Definition
boiling animal fats= fat rises to top and is removed, human and animal consumption |
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Term
Fat and oil processing: pressing oil seeds |
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Definition
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Term
Fat and oil processing: solvent extraction |
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Definition
oilseeds, better yields, high surface area |
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Term
Fat and oil processing: degumming |
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Definition
remove phospholipids with water |
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Term
Fat and oil processing: refining |
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Definition
remove free fatty acids (alkali+water) |
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Term
Fat and oil processing: bleaching |
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Definition
remove pigments (charcoal filters) |
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Term
Fat and oil processing: deodorization |
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Definition
remove off-odors (steam, vacuum) |
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Term
Fat and oil processing: winterizing |
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Definition
cooling a lipid to precipitate solid fat crystals: different from hydrogenation |
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Term
Fat and oil processing: plasticizing |
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Definition
modifying fats by melting (heating) and solidifying (cooling) |
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Term
Fat and oil processing: tempering |
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Definition
holding the fat at a low temperature for several hours to several days to alter fat crystal properties |
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Term
Fat and oil processing: hydrogenation |
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Definition
adds H to saturate: the fatty acid double bond--converts oils to solid fats and raises the MP |
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Term
Fat and oil processing: interesterification |
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Definition
used to modify the fatty acid distribution within a fat: increases plasticity |
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Term
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Definition
(extraction) boiling animal fats = fat rises to top and is removed, human and animal consumption |
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Term
What product does sugar cane make? |
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Definition
molasses, fiber, cane syrup |
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Term
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Definition
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Term
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Definition
broiler, or fryer, roaster, others, based on age |
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Term
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Definition
harvest and transport, unloaded and shackled by hand, stunned, bleed, scalded in hot water, remove feathers, eviscerating, washed, chilled to 2 degrees C |
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Term
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Definition
mineral, purified (deionized, distilled, reverse osmosis), sparkling |
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Term
Stages of beer production: malting |
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Definition
(germinate barley then dry), activate enzymes to break down starch (alpha and beta amylase) |
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Term
Stages of beer production: mashing |
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Definition
(add water, heat gradually, then separate liquid from dry insoluble fiber) |
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Term
Stages of beer production: Brewing |
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Definition
(boil the wort with the hops=flavor): bitterness, flavors, concentrations. Solids, coagulate proteins, inactivate enzymes |
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Term
Stages of beer production: Fermentation |
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Definition
inoculation (7-14 days, 4.5-5.5% alcohol, filter to remove yeast, clarify) |
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Term
Stages of beer production: storage or aging |
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Definition
(weeks to months at cool temperatures, adds flavor, body, acts as an additional clarifying step |
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Term
Stages of beer production: finishing |
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Definition
filter, further carbonate if desired, final preservation (heat pasteurization, sterile filter, refrigerate) |
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Term
Stages of beer production: chill proofing |
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Definition
to prevent haze: holding at cold temperature will precipitate haze-forming proteins or undigested starch |
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Term
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Definition
sparkingling water, sugar: microbial inhibitors and carbon dioxide: low pH |
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Term
tests for oxidation in fats and oils |
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Definition
(free radical mechanism that produces hyperperoxies that undergo scission reactions to form aldehydes, ketones, organic acids and hydrocarbons (secondary proudcts)) |
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Term
What is the difference between a fat and oil? |
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Definition
fat is solid and tends to be made of single bonds, oil is liquid and is made of one or more double bonds |
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Term
What does RBD mean in reference to oil |
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Definition
RBD oil refers to crude oil that has undergone three essential treatments: refining, bleaching and deodorizing |
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Term
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Definition
whole bean is better, vacuum package, because flavor is sensitive |
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Term
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Definition
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Term
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Definition
In beef quality: it's the liquid that comes out when meat is processed. As meat loses quality it loses more purge "as purge increases as meat quality decreases" |
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Term
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Definition
a quality problem that results from the rapid chilling of carcasses immediately after slaughter before the glycogen in the muscle is chilled to less than 60 degrees F. causes meat to be 5 times tougher thannormal meat |
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Term
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Definition
refersto the addition of salt, sugar and sodium nitrite to meats for the purposes of color development, flavor enhancement, preservation and safety |
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