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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