Term
| Bonding tendencies of 4 major elements of macronutrients? |
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Definition
| H=1, O=2, N=3, C=4 (HONC) |
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Definition
| Share electrons, strongest bond. Ex: single water molecule |
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Definition
| Electrons lost and gained, creates positive and negative ions, bonds between opposite charges. Ex: salt (Na+Cl-) |
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Definition
| Bonds between slightly positive and negative charges, many = strong force. Ex: multiple water molecules |
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Term
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Definition
| Molecules move away from water, attraction between molecules not as strong as aversion from water, many = strong force. Ex: proteins, phospho-lipid bi-layer of cell |
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Definition
| "Power of hydrogen", numerical representation of H+ concentration of liquid. 1-7= acid, 7-14= base. High hydroxyl (OH-) concentration = acid |
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Definition
| Pressure Exerted by molecules of air on the surface of a liquid, different at different elevations |
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Term
| Unique structure of water |
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Definition
| Water is a slightly electronegative dipole allowing it to exist at all three physical states naturally |
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Definition
| Heat released when water transforms from liquid to solid, 80 cal/gram of water |
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Definition
| Heat absorbed when water transforms from liquid to gas, 540 cal/gram of water |
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Definition
| Amount of heat required to raise temp of 1 gram of substance 1*C, water has high specific heat/heat capacity = 1.00 |
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Definition
| When vapor pressure = atmospheric pressure, at 212* F/100* C. |
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Term
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Definition
| Water becomes solid ice, at 32* F/0* C |
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Term
| Solutes affect on boil/freeze point? |
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Definition
| Increase boiling point, lower freezing point |
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Term
| Atmospheric pressures affect on boil/freeze point? |
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Definition
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Term
| Water as solvent in food? |
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Definition
| "Universal solvent" making up 70% of body, chemical reactions in body take place in aqueous environment, substances must dissolve in order to come together and react |
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Term
| Waters role in heat transfer? |
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Definition
| It has a high specific heat, can absorb a lot of heat before becoming steam, absorbed heat is transfered to food |
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Term
| Waters role in food preservation? |
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Definition
| Removing water makes it difficult for microorganisms to survive, water is drawn to solutes. Foods don't support bacterial growth with Aw below 0.85 |
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Term
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Definition
| Foods don't support bacterial growth with Aw below 0.85. Aw ranges from 0-1.00 (pure water) |
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Term
| Waters role in mouthfeel? |
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Definition
| Comes from type 3 (bulk) water, gives food wet or slick texture |
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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+ substances. Ex: sucrose > glucose+fructose |
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Term
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Definition
| Found in food like bread, not fruits or veggies, it no longer acts like pure water |
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Term
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Definition
| Monolayer, tightly bound to surface, impossible to remove |
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Term
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Definition
| Multilayer, tightly bound to type 1 water, no liquid properties, some removed via dehydration |
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Definition
| Bulk, gives food wet/slick mouth-feel, has liquid properties, 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
| Type of dispersion, can't be separated physically, 3 types |
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Definition
| Type of dispersion, can only be separated physically by centrifuge, 5 types, 2 phases |
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Definition
| Separates naturally through settling |
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Definition
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Definition
| Holds as much solute as possible at that temperature |
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Definition
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Definition
| Phase of colloidal dispersion, solvent, usually water |
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Definition
| Phase of colloidal dispersion, solute, usually oil |
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Definition
| Solid in liquid, has flow properties. Ex: Jell-O |
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Definition
| Liquid in solid, no flow. Ex: yogurt |
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Definition
| Liquid in liquid, easily broken. Ex: mayonnaise. 2 types, 2 categories |
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Term
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Definition
| Gas in liquid. Ex: egg whites |
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Definition
| Gas in solid. Ex: cake batter after baking |
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Definition
| Mixed after shaking. Ex: vinaigrette dressing |
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Definition
| Held by emulsifying agent. Ex: polar H2O and non-polar lipid |
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Definition
| Most common. Ex: mayonnaise |
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Term
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Definition
| Least common. Ex: butter or margarine |
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Definition
| Direct heat transfer, molecule to molecule. Ex: grilling |
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Definition
| Heat transfer by moving air/liquid currents through and around food, uses rest & stand time. Ex: baking, simmering, steaming, deep-frying |
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Definition
| Heat transfer through electromagnetic long (infrared) waves, fast. Ex: microwave |
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Definition
| Electromagnetic cooking vessel, heating coil beneath ceramic surface. Fast, even, clean, instant |
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Term
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Definition
| Uses short electromagnetic waves to penetrate 1.5" into food causing rapid vibration of polar compounds. Fast, retains nutrients, but uneven heating, no large quantities, no browning |
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Definition
| Heat transferred by air, radiation, fat, or metal. Ex: roasting, baking, broiling, grilling, BBQ, frying, sauteing, stir-frying, pan-broiling, deep-frying |
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Definition
| Heat transferred by water, water-based liquid, or steam. Ex: scalding, poaching, simmering, stewing, braising, boiling |
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Definition
| Illness transmitted to humans by food. Young, old, and immune-compromised most susceptible |
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Term
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Definition
| Inspects facilities and manufacturing process. Sets standards for ideality, minimum quality, fill, and food labeling. Regulates food and additives, research, educating public |
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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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Definition
| Determines safety for new pesticides, sets tolerance level for pesticide residue in food |
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Definition
| Tracks outbreak of foodborne illness, determines cause, prevents recurrence |
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Term
| How to prevent food borne illness? |
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Definition
| Educate food handler and public, wash hand diligently |
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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
| Growth requirements for microorganisms? |
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Definition
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Definition
| Oxidizing enzymes tyrosinase and polyphenolase. Requires enzyme, substrate, and oxygen. Destruction of the cell brings the reactants together |
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Definition
| Food heated in syrup, water, steam, or extracted juices, then packed into jar and covered with boiling liquid, leaving head space. This method drives out air, shrinks food, and allows for closer packing of food |
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Definition
| Uncooked food is packed into jars, then covered with boiling liquid, leaving head space. This method allows for attractive packing of large pieces of fruit or fragile berries |
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Definition
| Cover jars with 1-2" of boiling water, for foods with pH below 4.6 |
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Term
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Definition
| Heat is regulated for 10 lbs of pressure, allows temperature to reach 240* F needed to kill Clostridium botulinum spores, for foods with pH above 4.6 |
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Term
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Definition
| Ingest live bacteria, live and grow in intestine |
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Term
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Definition
| Bacteria produce toxin while living in food, we ingest food containing toxin. Kills botulism, but staph is heat stable |
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Term
| Intoxication Mediated Infection - bacteria |
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Definition
| Ingest live bacteria, produce toxin in intestinal tract |
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Term
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Definition
| Living organisms or organic material. Ex: bacteria, molds, viruses, parasites, prions |
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Definition
| Substances that can harm living systems. Ex: plant toxins, animal toxins, agricultural chemicals, industrial chemicals |
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Definition
| Foreign materials. Ex: glass, bone, metal, plastic |
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Definition
| One-celled microorganisms abundant in air, soil, water, and organic matter. 90% of foodborne illness |
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Definition
| Causing or capable of causing disease |
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Definition
| Sugar, starch, or fiber. Plants are the major source |
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Term
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Definition
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Term
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Definition
| Basic unit of all carbohydrates |
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Term
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Definition
| Single saccharide unit, including hexoses and pentoses |
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Definition
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Term
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Definition
| Most common hexose, major sugar in blood, free form in fruits, honey, corny syrup, and veggies |
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Definition
| Refined glucose used in candies, beverages, baked goods, canned fruits, and alcoholic drinks |
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Term
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Definition
| Fruit sugar (levulose) found in fruits and honey, sweetest of all sugars, sweetest of all sugars, active ketone group |
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Term
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Definition
| – Seldom found free in nature, part of lactose in milk, important in ripening fruit and infant brain development, active aldehyde group |
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Definition
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Definition
| Structure of veggie gums and fibers |
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Definition
| Part of DNA, RNA, ATP, and vitamin B2 (riboflavin) |
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Definition
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Definition
| Table sugar, glucose + fructose, can’t participate in Maillard browning |
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Definition
| Malt sugar used in production of cereal and beer thru breakdown of starch, glucose + glucose |
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Term
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Definition
| One of few saccharides from animals, glucose + galactose |
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Term
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Definition
| 3-10 monosaccharides linked together, not common in food |
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Term
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Definition
| 3-monosaccharide, not well digested, non-cavity producing, sucrose + glucose, produces gas |
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Term
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Definition
| 4-monosaccharide, not well digest, non-cavity producing, found in beans producing gas |
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Term
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Definition
| 10+ monosaccharides linked together |
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Definition
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Term
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Definition
| Glycogen, 8-12 glucose units |
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Term
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Definition
| Cellulose, Hemicellulose, Pectin, gum, inulin |
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Definition
| One of most abundant compounds on earth, found in plant cell walls, broken by bacteria |
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Definition
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Definition
| Found between and within plant cell walls, natural cementing agent |
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