Term
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Definition
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Term
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Definition
| Carbs, protein, fats, water |
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Term
| Major constituents of the macro nutrients |
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Definition
| Oxygen, carbon, hydrogen, nitrogen (phosphorus & sulfur) |
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Term
| What number of bonds do the major constituents form? |
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Definition
| H = 1, O = 2, N = 3, C = 4 (HONC) |
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Term
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Definition
| Share electrons (not necessarily evenly), strongest bond. Ex: pop (sugar in water), single WATER molecule |
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Definition
| Electrons are lost and gained, creates positive and negative ions, bonds between opposite charges, relatively weak bond. Ex: salt (Na+Cl-) |
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Term
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Definition
| Bonds between slightly positive and slightly negative charges, relatively weak bond, many H bonds = strong force. Ex: Water molecules bonded together (liquid) |
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Term
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Definition
| Molecules move away from water, attraction between molecules is not as strong as their aversion to water, relatively weak bond, many hydrophobic bonds = strong force. Ex: |
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Term
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Definition
| "Power of hydrogen" is a numerical representation of the H+ concentration in a liquid. <7 = acid, >7 = base. High hydroxyl (OH-) concentration = acid. |
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Definition
| Low energy state, slow moving molecules. Two forms: amorphous - no organization (blow-pop), crystalline - very organized (fudge) |
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Definition
| More energy, molecules move faster, bonds are constantly broken and reformed, characterized by vapor pressure and surface tension |
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Definition
| Pressure exerted by molecules as they break away from the liquid and attempt to escape and become vapor. Heat increases (molecules move faster), solutes decrease (takes up space at surface, interact with water molecules) |
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Term
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Definition
| Pressure exerted by the molecules of air on the surface of a liquid, different at different elevations. - 1* C for every 500 feet |
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Term
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Definition
| Adding 80 calories of heat per gram of ice |
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Term
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Definition
| Adding 540 calories of heat per gram of water, 212* F or 100* C, begins when vapor pressure = atmospheric pressure |
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Term
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Definition
| Attraction between liquid molecules at the surface, Mercury has the highest |
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Term
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Definition
| Unique because it exist at all 3 physical states, electrically asymmetrical molecule (dipole) |
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Term
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Definition
| Amount of heat that is released when a liquid is transformed to a solid, 80 calories/gram of water |
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Definition
| Heat energy absorbed in conversion of water into steam, 540 calories/gram of water |
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Term
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Definition
| Amount of heat required to raise the temperature of 1 gram of substance 1* C, water has a high specific heat/heat capacity = 1.00 |
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Term
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Definition
| Compound dissolved in a solvent, lowers freezing point, raises boiling point, ionized have greater effect |
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Term
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Definition
| Water makes up 70% of our bodies, chemical reactions in our bodies take place in an aqueous environment, substances must dissolve in order to come together and react |
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Definition
| Waters high specific heat enables it to absorb a lot of heat before becoming steam, absorbed heat can be transferred to food cooking it |
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Term
| Food preservation - water |
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Definition
| Removing water makes it difficult for microorganisms to survive. Water orientates around and is drawn to solutes, thus adding them to products makes the water unavailable to microorganisms |
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Term
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Definition
| Foods don't support bacterial growth with an Aw below 0.85. Aw ranges from 0 - 1.00 (pure water) |
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Term
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Definition
| Pressure required for water to move in or pass through a cell wall or semi-permeable membrane |
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Definition
| Water will go from an area of low solute concentration to an area of high solute concentration to reach equilibrium |
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Term
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Definition
| Chemical reaction in which water breaks a chemical bond in another substance, splitting it into 2+ new substances. Ex: sucrose > glucose + fructose |
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Term
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Definition
| Found in food like bread, unlike the water in fruits and veggies, it no longer acts like pure water |
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Term
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Definition
| Monolayer, first layer, tightly bound to food surface, nearly impossible to remove |
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Term
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Definition
| Multilayer water, bound to the type 1 water, still tightly bound, doesn't have properties of liquid water, some can be removed via dehydration |
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Term
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Definition
| Bulk water, makes food feel wet or slick (mouthfeel), does have properties of liquid water, can be removed via dehydration |
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Term
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Definition
| Free water, not associated with food |
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Term
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Definition
| 1. True solutions 2. Colloids 3. Suspensions. They're based on particle size |
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Term
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Definition
| 1. Unsaturated - More solvent than solute 2. Saturated - Holds as much solute as possible at that temperature 3. Supersaturated - Contains more solute than possible at that temperature |
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Term
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Definition
| Any of the three states of matter, particle size = 1 nm - 0.1/0.2 um, too large to dissolve, too small to percipitate. Continuous phase - solvent usually water. Discontinuous phase - solute |
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Term
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Definition
| Solid dispersed in liquid, solid = discontinuous, liquid = continuous, has "flow properties" meaning it can be poured. Ex: Jello, casein |
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Definition
| Liquid dispersed in solid, solid = continuous, liquid discontinuous, no flow properties, solid forms continuous matrix. Ex: yogurt |
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Definition
| Liquid in another liquid, continuous or discontinuous, easily broken. Ex: Mayonaise |
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Term
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Definition
| Mixed after shaking. Ex: vinaigrette dressing |
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Term
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Definition
| Held by emulsifying agent. Ex: polar H20 and non-polar lipid |
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Term
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Definition
| Oil droplets dispersed in water, most common. Ex: Mayonaise |
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Definition
| Water droplets dispersed in oil. Ex: Butter or margarine |
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Definition
| Gas dispersed in liquid, liquid = continuous, gas = discontinuous. Ex: Egg whites |
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Definition
| Gas dispersed in solid, solid = continuous, gas = discontinuous. Ex: Cake batter after being baked |
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Term
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Definition
| Influenced by gravity, particles settle to bottom, largest particle = > 0.2 um. Ex: Veggie soup |
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Term
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Definition
| 1. Conduction 2. Convection 3. Radiation 4. Induction |
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Term
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Definition
| Direct transfer by contact (molecule to molecule), use resting & standing time. Good conductors: copper, iron, aluminum, dark surfaces, glass |
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Term
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Definition
| Transfer of heat by moving air or liquid (water/fat) currents through and/or around food, use resting & standing time. Ex: baking in oven, simmering, steaming, deep-frying |
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Term
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Definition
| Transfer heat through electromagnetic waves or rays, heats surface of food, long wave lengths (infrared), very fast. Ex: Microwaving |
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Term
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Definition
| Uses short electromagnetic waves, penetrates 1.5" into food, causes rapid vibration of polar compounds in food, finish cooking with standing time |
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Term
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Definition
| Advantages: fast, retains nutrients. Disadvantages: doesn't brown, uneven heating, doesn't handle large quantities |
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Definition
| Electromagnetic cooking vessel, heating coil beneath ceramic surface, requires pans to be iron or steel (magnetic). Advantages: fast, even, clean, instantaneous, no wasted heat |
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Term
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Definition
| Heat is transferred by water, water-based liquid or steam |
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Term
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Definition
| Heat is transferred by air, radiation, fat, or metal |
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Definition
| Scalding, poaching, simmering, stewing, braising, boiling (parboiling, blanching), steaming |
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Definition
| Roasting, baking, broiling, grilling, BBQ, frying, sauteing, stir-frying, pan-broiling, pan-frying, deep-frying |
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Definition
| Food & Drug Administration, inspects facilities and manufacturing process, sets standards of ideality, minimum quality, and fill, food labeling, regulates food and additives, research, educating public |
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Term
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Definition
| Mandatory inspection of meats, poultry and eggs. Voluntary grading of meat, poultry, eggs, dairy, fruit, veggies, fish, and cereal |
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Term
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Definition
| Determines safety of new pesticides, sets tolerance levels for pesticide residue in food |
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Definition
| Tracks outbreak of foodborne illness, determines cause, prevents recurrence |
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Term
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Definition
| Illness transmitted to humans by food. Young, old, and immuno-compromised are most susceptible |
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Term
| Sources of foodborne illness |
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Definition
| Biological, chemical, physical |
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Term
| Bacteria - foodborne illness |
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Definition
| Responsible for 90% of cases, they're everywhere and grow in many different conditions. 1. Pathogenic - cause illness 2. Spoilage - spoiled food 3. Helpful - used in beer, wine, cheese, yogurt, sourdough bread. |
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Term
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Definition
| Ingest live bactera, live and grow in intestine, can escape = systemic, distinguished by fever, long |
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Term
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Definition
| Bacteria produce toxin while living in food, we ingest food containing toxin. Heat labile toxins: botulism toxin. Heat stable toxins: staphyloccocus toxin, short |
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Term
| Bacterial toxin mediated infection |
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Definition
| Ingest live bacteria, produce toxin in intestinal tract, long, causes fever |
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Term
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Definition
| Soil contaminant, survives pH 4.8-9.0, grows in 39* F-113* F, associated with dairy and lunch meat |
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Term
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Definition
| Associated with meat, fish, poultry, eggs and dairy, |
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Term
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Definition
| Transmitted by infected food handelers |
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Term
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Definition
| Associated with raw pork and beef, will grow between 32* F - 106* F, destroyed with heat |
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Term
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Definition
| Found in nasal passage, skin. Transmitted by sneezing, coughing. Toxin is heat stable. Associated with high protein foods, MRSA |
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Term
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Definition
| Soil contaminant, anaerobic, requires pH > 4.6, forms spores, deadly but rare, commonly caused by poorly canned food |
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Term
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Definition
| Soil contaminant, can cause infection, gangrene, gas producer, caused by food held at improper temperature |
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Definition
| Common intestinal bacteria, most is harmless, easily killed by heat |
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Definition
| Associated with raw meat, poultry, milk, and untreated water, easily killed with heat |
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Definition
| Associated with seafood, poor sanitary conditions, and contaminated water. Causes cholera, most common in Japan |
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Definition
| Helpful in beer, wine, and sourdough breads, spoils food causing off flavors |
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Term
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Definition
| Produce mytoxins, some are carcinogenic, visible on food, grows in wide range of temps, requires less water than bacteria, used by cheese industry for flavor, texture, and aroma |
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Term
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Definition
| Life cycle involves more than one animal, requires host, most common are round worms, nematodes, and protazoa |
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Term
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Definition
| Require living cell to multiply, consist of DNA or RNA, transmitted via fecal matter, most common are hepatitis A and Norwalk virus |
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Definition
| Cause mad cow disease, infects spinal cord and brain, long incubation period |
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Term
| Preventing foodborne illness |
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Definition
| Educate the food handler and public, wash hand diligently, follow HACCP (Hazard Analysis and Critical Control Point), seven principles |
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Definition
| Detectable change due to appearance, taste, texture, and odor. Can change food biologically, physically, or chemically |
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Definition
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Term
| Boiling-water processing canning |
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Definition
| Used on foods with a pH above 4.6 where Clostridium botulinum can survive |
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Term
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Definition
| Used on foods with pH below 4.6 (acidic) |
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Term
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Definition
| Heated to at least 170* F in syrup, juice, or water |
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Definition
| Not heated prior to canning |
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Term
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Definition
| Caused by the oxidizing enzymes tyrosinase and polyphenolase. Requires, enzyme, substrate, and oxygen. The destruction of the cell brings the reactants together |
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Term
| How does the seal form on a canned jar? |
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Definition
| The heating and cooling forms a vaccum |
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