Term
|
Definition
| The ratio derived by dividing a food’s contribution to nutrient needs by the contribution to energy needs. When its contribution to nutrient needs exceeds its energy contribution, the food is considered to have a favorable nutrient density. |
|
|
Term
|
Definition
The term “processed” in this class is used to describe any change applied to the food.
For example broccoli that has been steamed, tomatoes that have been canned, oats that have been steamed and rolled. All of the original edible parts of the food may or may not be present. |
|
|
Term
|
Definition
All refined foods have been processed. Refined is defined in this class as a food that has had one or more of its original edible parts removed.
For example: White flour has the bran, aleurone layer, and germ of the whole wheat kernel removed; orange juice has the membrane and pulp of the orange removed. |
|
|
Term
|
Definition
| Grows, has one ingredient, or has entirely whole foods. |
|
|
Term
| The Three Roles of Fats in Cooking |
|
Definition
| Transfer heat, Carry flavor, Enhance texture |
|
|
Term
| The 4 Types of Fats and their types of sources |
|
Definition
Saturated Fats- Butter, Lard, Cocoanut oil
Monounsaturated Fats- Olive oil
Polyunsaturated Fats- Most seed oils
Trans Fats- Margarine |
|
|
Term
| The Factors of Solvent Extraction (6) |
|
Definition
Typically used for mass market oils.
Usually involves a petroleum product
called hexane.
Highly efficient, pulling almost 100% of the oil from seed.
The FDA does not require hexane to be declared on the label because it evaporates during processing.
Some consumers are concerned about potential chemical residues, and hexane is notoriously harmful to the environment.
Alcohol extraction is more benign, but less common. |
|
|
Term
| The Factors of Expeller Pressed Oil (4) |
|
Definition
The label will tell you if the oil has been expeller pressed.
Chemical-free mechanical process.
The temperature reached during pressing depends on the hardness of the nut or seed.
The pressure on the raw materials is 10-20 tons per inch, creating friction and high heat. |
|
|
Term
| The Factors of Cold-Pressed Oils (5) |
|
Definition
The label will tell you if the oil has been cold pressed.
No legal standard in the U.S. for “cold pressed.”
It may mean that the source wasn’t heated before expeller extraction.
Spectrum’s cold pressed oils are expeller pressed in a heat-controlled environment to keep temperatures below 120˚F.
Flavor, aroma and nutrients are present in good cold-pressed oil, although unless it is a monounsaturated oil (like olive oil) it will be very vulnerable to heat, light and oxygen. |
|
|
Term
| Features of Unrefined Oils (4) |
|
Definition
Expelled oil is lightly strained and filtered.
No bleach or deodorizers used.
Unrefined oils usually have a darker color and retain some of the aroma and flavor of their origin.
Very fragile oil, spoils quickly if polyunsaturated. |
|
|
Term
| Features of Refined Oils (6) |
|
Definition
Expelled oil is centrifuged to filter.
Treated with alkaline chemicals (150˚F).
Filtered again and steam deodorized (460˚F).
Bleached with charcoal or clay.
Filtered again at a low temperature.
Synthetic anti-oxidants are sometimes added back to extend the shelf life.
This process has a significant affect on the quality of the oil. The result is a pale, odorless and tasteless oil that can withstand higher temperatures. |
|
|
Term
| The 3 things that will cause oil to go rancid. |
|
Definition
|
|
Term
| The 4 Things Oxidation Causes in Oils |
|
Definition
Loss of nutrients
Destruction of fat-soluble vitamins
Irritation to the stomach & intestines
Free radicals that contribute to poor immunity and chronic disease |
|
|
Term
| The 4 uses of salt in cooking |
|
Definition
Draws water out of food, pulls flavors and nutrients to surface.
Increases the boiling temperature of water, cooking foods faster.
Enhances flavors by increasing electrical signals to nerve endings on the tongue.
Works as a preservative by drawing water out of bacteria and mold cells thus inhibiting their growth. |
|
|
Term
| The 4 roles of salt in the body |
|
Definition
Strengthens digestion, stimulates the kidneys, helps the metabolism of fluids, enhances calcium absorption.
Alkalizes acid-forming foods like grains and meat.
Helps emulsify fats making them more digestible.
Activates enzymes. |
|
|
