Term
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Definition
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Term
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Definition
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Term
| vitamins in fruits/veg (3) |
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Definition
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Term
| OSMOTIC PRESSURE OF WATER-FILLED VACUOLES CREATES _________ IN FRUITS/VEG |
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Definition
| CRISPNESS (STATE OF TURGOR) |
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Term
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Definition
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Term
| what happens to lignin when cooked? |
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Definition
| not significantly softened by cooking |
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Term
| aging fruits/veg increases (2) |
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Definition
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Term
| limiting amino acid in soybeans |
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Definition
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Term
| % protein in soybean protein concentrate |
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Definition
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Term
| % protein in soybean protein isolate |
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Definition
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Term
| which type of protein is used in TVP? |
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Definition
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Term
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Definition
| chemical changes d/t enzymes |
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Term
| ripening causes _______ to _____ |
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Definition
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Term
| protopectin to ______ (ripe fruit) to __________ (overripe fruit) |
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Definition
| protopectin to pectin to pectic acid |
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Term
| WHAT ACCELERATES THE RIPENING OF FRUITS DURING STORAGE? |
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Definition
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Term
| temperature for frozen fruit |
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Definition
| at/near 0 degrees Fahrenheit |
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Term
| WHICH 4 FRUITS/VEG RIPEN BEST AT ROOM TEMP? |
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Definition
-AVOCADOS
-BANANAS
-PEARS
-TOMATOES |
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Term
| HOW TO STORE APPLES TO DELAY AGING? |
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Definition
| STORE IN CONTROLLED ATMOSPHERE (REDUCED O2) |
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Term
| WHEN SHOULD BERRIES AND MUSHROOMS BE WASHED? |
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Definition
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Term
| fruits low in _________ darken rapidly when cut d/t enzymatic action |
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Definition
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Term
| how to prevent fruits from darkening when cut? (3) |
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Definition
-dip in citrus juice
-add sugar before freezing
-heat to boiling |
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Term
| ONE DOZEN ORANGES YIELDS HOW MUCH JUICE? (3 UNITS) |
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Definition
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Term
| how does cooking affect cellulose? |
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Definition
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Term
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Definition
| adding sweetener to liquid of packing juice |
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Term
| what unit is density of syrup expressed as? |
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Definition
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Term
| how is syrup measured and by what? |
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Definition
| degrees Brix by Brix hydrometer |
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Term
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Definition
-extra light
-light
-heavy
-extra heavy |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| OLIVE GREEN CHLOROPHYLL IN ACID |
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Term
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Definition
| BRIGHT GREEN CHLOROPHYLL IN ALKALINE |
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Term
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Definition
| MUSHY D/T HEMICELLULOSE BREAK DOWN |
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Term
| WHICH PIGMENT IS LEAST AFFECTED BY pH CHANGE? |
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Definition
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Term
| WHICH PIGMENT IS GREATLY AFFECTED BY pH CHANGE? |
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Definition
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Term
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Definition
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Term
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Definition
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Term
| carotenoid in acid/alkaline |
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Definition
| little effect in acid/alkaline |
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Term
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Definition
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Term
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Definition
| red in tomatoes and watermelon, overtones in apricots |
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Term
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Definition
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Term
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Definition
-anthocyanins
-anthoxanthins/flavones |
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Term
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Definition
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Term
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Definition
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Term
| anthocyanin color in acid |
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Definition
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Term
| anthocyanin color in alkaline |
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
| anthoxanthin color in acid |
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Definition
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Term
| anthoxanthin color in alkaline |
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Definition
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Term
| which component provides flavor in young vegetables and used in form of salt (MSG)? |
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Definition
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Term
| which component provides flavor in onion/cabbage? |
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Definition
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Term
| which 2 components mix when onion/cabbage are cut? |
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Definition
| enzymes and sulfur are mixed |
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Term
| cooking method for best flavor for Brussel sprouts |
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Definition
| cook uncovered w/little water |
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Term
| flavor of fruit is d/t (3) |
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Definition
-acids
-sugar
-aromatic compounds |
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Term
| what component causes astringent feeling in mouth? ex. under-ripe banana |
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Definition
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Term
| CANNED FRUIT/VEG GRADES INC. TYPES OF FOOD (3) |
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Definition
-GRADE A (FANCY): DESSERTS, SALADS
-GRADE B (CHOICE): PROCESSED
-GRADE C (STANDARD): PUDDINGS, PIES |
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Term
| FRESH PRODUCE GRADING (5) |
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Definition
-FANCY
-EXTRA #1
-#1
-COMBINATION
-#2 |
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Term
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Definition
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Term
| what compound causes color changes in raw, peeled, or bruised potatoes? |
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Definition
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Term
| WHAT IS GREEN COLOR UNDER SKIN OF POTATOES CAUSED BY |
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Definition
| CHLOROPHYLL DEVELOPS WHEN POTATO IS EXPOSED TO LIGHT DURING STORAGE |
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Term
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Definition
| NATURAL TOXICANT THAT CAN DEVELOP WHEN POTATO IS EXPOSED TO LIGHT DURING STORAGE |
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Term
| STARCH CHANGES TO ____ DURING STORAGE |
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Definition
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Term
| TASTE OF OLD POTATOES COMPARED TO NEW |
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Definition
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Term
| COLOR WHEN COOKING OLD POTATOES D/T ? COMPARED TO NEW |
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Definition
| DARKER BROWN D/T MAILLARD REACTION |
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Term
| OLD POTATO TEXTURE COMPARED TO NEW |
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Definition
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Term
| acidic vegetables need (more/less) time to cook, (more/less) water, (lid/no lid) |
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Definition
acidic vegetables need
-more time to cook
-more water
- no lid |
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Term
| pan or no pan for boiling |
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Definition
| covered pan unless otherwise indicated |
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Term
| effect of pressure cooking on color |
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Definition
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Term
| effect of pressure cooking on flavor |
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Definition
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Term
| size of pieces for pressure cooking |
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Definition
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Term
| best vegetables for stir-fry |
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Definition
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Term
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Definition
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Term
| FROZEN FRUITS/VEG HAVE (SHORTER/LONGER) COOKING TIME THAN FRESH. WHY? |
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Definition
-SHORTER COOKING TIME
- BLANCHING AND FREEZING MADE TENDER |
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Term
| cooking suggestions for cauliflower |
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Definition
| cook cauliflower for short time, covered |
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Term
| broccoli in microwave takes (more/less) time |
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Definition
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Term
| broccoli in microwave has (same/different) flavor |
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Definition
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Term
| broccoli in microwave retains color slightly (better/worse) |
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Definition
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Term
| broccoli in microwave has (better/worse) retention of vit. C |
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Definition
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Term
| broccoli in microwave has large difference in eating quality (t/f) |
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Definition
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Term
| 3 steps to minimize dev't of strong flavor when cooking cabbage |
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Definition
-cook for a short time
- keep lid off initially to let acids escape
-cook in large amount of water |
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Term
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Definition
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Term
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Definition
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Term
| # cans/case in #2 1/2 can |
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Definition
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Term
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Definition
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Term
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Definition
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Definition
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Definition
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Definition
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Definition
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Definition
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Definition
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
| 2 CONNECTIVE TISSUE PROTEINS |
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Definition
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Term
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Definition
| STRUCTURAL PART OF TENDON THAT SURROUNDS MUSCLE |
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Term
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Definition
| HYDROLYZED TO GELATIN AND BECOMES TENDER |
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Term
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Definition
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Term
| ELASTIN CHANGE DURING COOKING |
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
| fat deposited around organs, muscles, in muscles |
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Term
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Definition
| amount of fat cover on carcass |
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Term
| round bone identifies what type of cut |
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Definition
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Term
| T-bone identifies what type of cut |
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Definition
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Term
| % protein in meat/poultry/fish |
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Definition
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Term
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Definition
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Term
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Definition
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Term
| 6 vitamins/minerals in meat/poultry/fish |
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Definition
-thiamin
-niacin
-riboflavin
-iron
-copper
-trace minerals |
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Term
| pork is a good source of which micronutrient? |
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Definition
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Term
| fish has (more/less) fat than meat |
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Definition
| fish has less fat than meat |
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Term
| fish has (more/less) moisture than meat |
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Definition
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Term
| fish has (more/fewer) calories than meat |
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Definition
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Term
| all fish are high in protein (t/f) |
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Definition
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Term
| calcium content high in 3 types of fish/seafood |
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Definition
-fish canned with bones
-oysters
-shrimp |
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Term
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Definition
| textured vegetable protein; fabricated into simulated meat products |
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Term
| HOW TO EXTEND NUMBER OF SERVINGS AND LOWER COST OF GROUND MEAT? |
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Definition
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Term
| WHAT DOES SOY PROTEIN ADD TO TVP? |
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Definition
| JUCINESS B/C OF WATER CONTENT |
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Term
| WHICH PIGMENT IS MAIN CONTRIBUTOR TO MEAT COLOR? |
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Definition
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Term
| MYOGLOBIN + OXYGEN COLOR PROGRESSION; IS THIS A HARMFUL CHANGE |
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Definition
| RED -> BROWN -> GREEN; NOT HARMFUL |
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Term
| WHY DOES MEAT TURN GREEN? |
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Definition
| D/T FURTHER MYOGLOBIN BREAKDOWN |
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Term
| HOW LONG TO HOLD MEAT/POULTRY/FISH IN COLD STORAGE TO AGE/RIPEN |
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Definition
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Term
| AGING INCREASES WHICH QUALITY IN MEAT/POULTRY/FISH |
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Definition
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Term
| WHAT CHANGE DO ENZYMES BRING ABOUT IN MUSCLE PROTEIN? |
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Definition
| INCREASE THE WATER-HOLDING CAPACITY OF THE MUSCLE |
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Term
| WHICH TWO INGREDIENTS INCREASE TENDERNESS OF MUSCLE AND HOW? |
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Definition
-ACID (VINEGAR)
-SALT
-INCREASES WATER-HOLDING CAPACITY |
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Term
| physical activity of animal (will/will not) increase tenderness |
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Definition
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Term
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Definition
| VACUUM-PACKING MEAT IN AN OXYGEN-IMPERMEABLE |
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Term
| WHAT STORAGE METHOD EXTENDS LIFE OF MEAT |
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Definition
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Term
| what temperature to store sous vide for ANAEROBIC |
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Definition
| unfrozen at 0 degrees Celsius |
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Term
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Definition
MODIFIED ATMOSPHERE PACKAGING
AIR IS REMOVED AND REPLACED WITH GASES (CARBON DIOXIDE, NITROGEN) |
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Term
| MEAT INSPECTION IS (VOLUNTARY/MANDATORY) |
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Definition
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Term
| WHO DOES MEAT INSPECTION? |
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Definition
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Term
| WHEN IS MEAT INSPECTION DONE? |
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Definition
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Term
| WHOLESOME MEAT ACT OF 1967 |
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Definition
| ASSURES CONSUMER THAT THE ANIMAL WAS HEALTHY AT THE TIME OF SLAUGHTER AND THE MEAT IS FIT FOR HUMAN CONSUMPTION: ASSURES WHOLESOMENESS |
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Term
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Definition
| ROUND PURPLE STAMP "USDA INSPECTED AND PASSED" |
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Term
| MEAT GRADING IS (MANDATORY/VOLUNTARY) |
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Definition
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Term
| what indicates quality of meat? |
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Definition
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Term
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Definition
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Term
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Definition
| AGRICULTURAL MARKETING SERVICE OF THE USDA AT THE STATE LEVEL |
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