Term
| Three steps that are done in converting a grain like wheat to flour are: |
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Definition
| cleaning, tempering, and milling |
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Term
| The three components of a grain like corn or wheat are: |
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Definition
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Term
| Milk is the ________ practically free of ______ from the complete milking of one or more healthy cows. |
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Definition
| lacteal secretion, colostrum |
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Term
| Milk has five primary components which are: |
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Definition
| lactose, fat, water, ash/minerals, protein |
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Term
| The two proteins that compose gluten (wheat protein) are |
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Definition
| gliadin (plasticity) and glutenin (elasticity) |
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Term
| A chemical leavening system must include both of these general components or materials to allow a dough system to rise: |
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Definition
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Term
| The addition of fats and/or oils to a dough is done to give a ______ effect which leads to more flaky structure in the finished product. |
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Definition
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Term
| During the fermentation of a dough, yeast produces _______ and _______ |
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Definition
| carbon dioxide and alcohol |
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Term
| There are thousands of different _________ of pears. |
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Definition
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Term
| Gluten, found in wheat and other grains will elicit a __________ in some people. |
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Definition
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Term
| The primary breed of cows used to produce milk in the USA is: |
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Definition
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Term
| Alkaline material found in chemical leavening systems is: |
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Definition
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Term
| ___________ is used to remove debris and unsound vegetables (i.e. broken peas) prior to further processing of vegetables |
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Definition
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Term
| During cooking, the ___________ (which is green) present in the vegetable is converted to an olive green color which is called _________ |
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Definition
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Term
| The main item in the cell walls of young plants is ________. As the plant ages _______ and ________ increase in the cell walls and the plant material becomes tougher. |
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Definition
| cellulose, lignin, hemicellulose |
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Term
| The primary food allergens in the United States are referred to as the _________ |
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Definition
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Term
| The presence of a particular protein in a food can lead to a ___________ while lack of a specific enzyme can cause a __________________ |
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Definition
| food allergy, food sensitivity |
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Term
| Loss of ______ can lead to the wilting of a vegetable. |
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Definition
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Term
| As a result of an allergic reaction, if this occurs one may die: ___________________ |
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Definition
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Term
| Two fat soluble pigments found in fruits and vegetables: |
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Definition
| chlorophyll and cartenoids |
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Term
| _________ are normally eaten as part of a meal while __________ are consumed as a dessert |
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Definition
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Term
| In an allergic reaction in the body, these three items form a complex which leads to the releases of histamine: |
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Definition
| mast cell, antigen, antibody |
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Term
| These three approaches can be used to reduce the loss of water from vegetables: __________, ____________, __________ |
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Definition
| fogging, waxing, packaging |
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Term
| When bound to myoglobin, both of these compounds give a pink color to meat: ______ and ___________ |
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Definition
| nitric oxide and carbon monoxide |
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Term
| Three enzymes that help to tenderize meat are:______, _________, and _________ |
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Definition
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Term
| Fifteen of these are in a pound: ___________ |
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Definition
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Term
| Main components of muscle fibers are _______ and _____________ |
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Definition
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Term
| Shape of the stamp indicating meat safety is __________ while quality is a _________ |
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Definition
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Term
| Roasting, stewing, broiling, etc. are examples of ____________ |
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Definition
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Term
| Using a hammer is a means to _________ a piece of meat. |
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Definition
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Term
| Changes in this can alter the color of mean ___________ |
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Definition
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Term
| The cooking method that you need to use to prepare old chicken is ____________ |
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Definition
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Term
| Name for bright red color of mean is ___________ and the purple is called _____________ |
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Definition
| oxymyoglobin, metmyoglobin |
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Term
| The presences of large amounts of __________ and __________ can cause a piece of meat to be tough |
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Definition
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Term
| Resolving rigor after slaughter can be done by: ___________ and ____________ |
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Definition
| hang carcass and electrostimulation |
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Term
| Primary unit operations used to produce various dairy products: __________, __________, and ___________ |
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Definition
| pasteurization, homogenization, separation |
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Term
Dairy product composition:
contains 80% milk fat: ____________
< 0.5% fat content: __________
over 40% sucrose: ____________
made from mare's milk: _____________ |
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Definition
1. butter
2. skim milk
3. sweetened condensed milk
4. koumis |
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Term
| Water soluble pigments in fruits and vegetables: ___________ and ______________ |
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Definition
| anthrocyanin, anthroxanthins |
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