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| A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. |
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| The temperature at which the vapor pressure of the liquid equals the environmental pressure surrounding the liquid. The boiling point of water is 100 degrees Celsius or 212 degrees Fahrenheit. |
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| To bring a liquid almost to a boil over low heat. |
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| An Italian that describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard. |
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| Scalding vegetables in boiling water or steam for a short time |
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| A chemical process which occurs in fruits and vegetables by the enzyme polyphenoloxidase, which results in brown pigments |
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| A nonnutritive bio-active plant substance considered to have a beneficial effect on human health |
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| A basic white sauce made of milk, butter, flour, and, sometimes, cream |
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| the phenomenon that food retains heat and continues to cook even after being removed from the source of heat |
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| a fine mesh strainer that chefs use to strain custards, soups and sauces |
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| an appetizer consisting of raw vegetables cut into bite-sized strips and served with a dip |
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| a large sugar molecule found in milk that is made up of two smaller sugar molecules, glucose and galactose |
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| (Curd) A white, tasteless, odorless mixture of related phosphoproteins (emulsifiers) precipitated from milk by rennin or if acidic. Makes up 80% of milk proteins. |
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| the serum or watery part of milk that is coagulated by heat in making cheese. Includes lactalbumin and lactoglobulin which are antibodies found in breast milk. |
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| vitamins that disperse and are stored in fat. Vitamins A, D, E, and K are fat-soluble vitamins |
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Definition
the process of heating food for the purpose of killing harmful organisms such as bacteria, viruses, protozoa, molds, and yeasts.
Required for Grade A fluid milk & milk sold across state lines.
72 degrees Centigrade kills the bacteria |
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| The part of milk that coagulates when the milk sours or is treated with enzymes |
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Definition
The process of changing from a liquid to a gel or solid state by a series of chemical reactions.
By an acid: Casein is highly susceptible. pH of 4.6.
By an enzyme:Rennet is used. 104-108 degrees Fahrenheit. |
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| additive that blends the ingredients of the mixtures and prevents them separating during processing. |
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| a milk-curdling enzyme used to make cheese that occurs in the gastric juices of infants and made from vegetable products |
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| the process of holding cheeses in carefully controlled environments to allow the development of micro-organisms that usually accentuate the basic cheese flavors. |
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| Most important sensory characteristic |
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Definition
Appearance:
Color
Form
Consistency
Size
Design |
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Definition
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Definition
| Hydrogen ions (H+) found in acids |
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(Savory)
Glutame makes foods taste like themselves. (MSG)(Protein) |
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Definition
10,000 more sensitive than taste
Olfactory center |
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Term
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Definition
blending of taste and odor
Natural
Artificial |
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Term
| Chemical substances found in the largest amounts in food |
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Definition
Water
Carbohydrates
Fats
Proteins |
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Definition
Held inside cells
May be removed by pressure |
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Definition
Part of the molecular structure of a food
Reduces mobility
Leaders to less water activity |
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Term
Ways to reduce water activity
(Thus reducing perishability) |
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Definition
Drying
Freezing
Sugaring
Salting |
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Definition
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| Chemical classification of carbohydrates |
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Definition
Number of basic sugar units linked together
Monosaccharide- one
Disarchharide- two
Oligosaccharide- 10 or fewer
Polysaccharide- up to 1000 |
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Term
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Definition
One basic sugar unit
Glucose
Fructose
Galactose (milk) |
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Term
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Definition
Two basic sugar units
Sucrose (glucose + fructose)
Lactose (glucose + galactose)
Maltose (glucose + glucose) |
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Term
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Definition
Up to 1000 basic sugar units
1. Starch- amylose (allows for gels) & amylopectin (high ration doesn't allow for thickening)
2. Dextrins (less thickening power)
3. Glycogen (animal & people muscles, storage form of sugar)
4. Plant fiber components |
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Term
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Definition
Triglycerides- the storage form of fat
Phospholipids- make up the cell membrane
Sterols- cholesterol, phytosterols |
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Term
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Definition
90-95% of fatty substances in foods
Composed of 3 fatty acids & one molecule of glycerol |
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Term
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Definition
Mostly combined in triglycerides
Types:
1. Saturated- no double bonds b/t carbon atoms (no H+ can be added)
2. Unsaturated- some double bonds
3. Monounsaturated- one double bond |
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Term
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Definition
Polyunsaturated fatty acids with double bond b/t 3rd & 4th carbon from the left
Protective for heart disease |
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Term
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Definition
Cis- H+ atoms on both sides of a bond
Trans- H+ atoms on opposite sides of a bond |
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Definition
Found in small amounts in food
Function as emulsifiers
1. One side attracts fat
2. One side attracts water |
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| 3 major sources of milk consumption |
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Definition
1. Milk (increase in fat-reduced)
2. Cheese
3. Ice cream |
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Term
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Definition
Major source of:
1. calcium
2. complete protein (all essential amino acids)
3. Vitamin D (when fortified)
4. Riboflavin
5. Niacin |
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Term
| Composition of whole milk |
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Definition
88% water
3.3% protein
3.3% fat
4.7% carbohydrate
.7% ash (minerals) |
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Definition
Milk is an emulsion
Composed of:
1. triglycerides
2. phospholipids
3. sterols (cholesterol) |
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Definition
Calcium
Phosphorus
Magnesium
Sodium |
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Term
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Definition
Fat soluble:
A,D, E, K (low fat milk is fortified w/ A)
Water soluble:
Fortified w/ Vitamin D |
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Term
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Definition
Division of fat globules into small particles. Prevents separation into a cream layer. Milk has:
richer flavor
increased viscosity
is whiter |
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Definition
Developed by Bordon
Whole & low fat
Water has been evaporated out |
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Term
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Definition
Some water has been evaporated out.
Caramelized milk proteins. |
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Term
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Definition
Low fat cultured milk
Sour taste
Introduces live bacteria to ease upset stomach
Milk remaining after cream removed to churn butter that has been cultured |
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Term
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Definition
Heavy (not less than 36% fat)
Light (30-36% fat)
Half & half (10.5-18% fat)
Fat content must be 30% or higher to whip. |
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Term
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Definition
High fat cream with a culture.
Decrease in pH leads to a bitter taste. |
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Term
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Definition
| Between whipped cream & sour cream |
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| Nutritive value of cheese |
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Definition
Protein
Calcium
Phosphorus
Vitamin A
Sodium |
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Term
| Manufacturing process of cheese |
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Definition
1. Curd formation- culture added, coagulating enzyme
2. Cutting curd to release whey
3. Heating curd
4. Draining, knitting, salting, and pressing curd
5. Curing or ripening |
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Term
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Definition
Aging
Changes in flavor, aroma, texture & composition
Lactose is converted to other compounds
Longer ripening time leads to a sharper cheese |
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| Nutritive value of vegetables |
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Definition
Fiber
Folate
Potassium
Vitamin A
Vitamin C
Phytochemicals |
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Term
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Definition
Leaf (lettuce)
Fruits (tomatoes)
Flowers (broccoli)
Stems and shoots (asparagus)
Roots (carrots)
Bulbs (garlic and onion)
Tubers (potatoes)
Seeds (peas) |
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Term
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Definition
1. Chlorophyll: green
2. Carotenoids: orange and red
3. Anthocyanins: red, blue, purple
4. Betalains: red, yellow, water soluble
5. Anthoxanthins: white (potatoes) |
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