Jean Inman Domain I
Turgor - ANScrispness of vegetables -- due to the osmotic pressure of water filled
vacuoles
What is the limiting protein in soybeans? - ANSmethionine
TVP - ANStextured protein products
-soy beans used as a meat extender
Ripening process of fruit - ANS-starch changes to sugar
-protopectin covered to pectin (ripe fruit) then converted to pectic acid (overripe fruit)
What accelerates ripening of fruits? - ANSethylene gas
Vegetables/fruits to be stored at room temp - ANSavocados, bananas, pears and
tomatoes
What vegetables should be washed right before storage? - ANSberries and mushrooms
Brix by a Brix - ANSdegrees brix is the sugar content of an aqueous solution
Chlorophyll - ANSpigment is green
insoluble in water
olive green in acid
dull in alkaline
Carotenoids - ANSpigment is yellow/orange
insoluble in water
little effect in acid/alkaline
lycopenes - ANScontribute to red color in tomatoes and watermelon, overtones in
apricots
Flavonoids consist of - ANSanthocyanins and anthoxanthins
Anthocyanins - ANSpigment red, blue, purple
soluble in water
,bright red in acid
blush in alkaline
Anthoxanthins - ANSpigment is white
soluble in water
colorless in acid
yellow in alkaline
Tannins - ANScause astringent feeling in the mouth
like in an underripe banana
Grades - ANS-based on quality, firmness, color, maturity, freedom for defects, uniform in
size and shape
-Graded by USDA
-Voluntary
What causes the change in color in potatoes? - ANSphenolic compounds-- causes the
changes in raw, peeled, or bruised potatoes
Green color in potatoes caused by? - ANSchlorophyll that develops when a potatoes is
exposed to light
*may be accompanied by solanine, a natural toxicant
rule of thumb for cooking green vegetables? - ANScook w/out a cover
rule of thumb for cooking red vegetables? - ANScook with a cover
Definition of finish related to meat - ANSamount of fat cover on carcass
Collagen - ANSstructural part of tendon that surrounds muscle
-becomes tender in heat
-collagen increases with age + exercise
Elastin - ANS-found in ligaments, cartilage; yellow in color
-resistant to heat, little change in cooking
Nutrition components of meat - ANS16-23% protein
CHO; glycogen stored in liver, glucose in blood
Vitamins; thiamin, niacin, riboflavin, iron, copper, trace minerals
*vitamin B (only in animal products)
, Main contributor to meat color? - ANSmyoglobin
myoglobin + oxygen -> red ->brown ->green
Myoglobin makes of % of meat - ANS70-80%
*20-30% hemoglobin (iron containing)
affect of acid on meat - ANSincreased tenderness by increasing water-binding capacity
MAP - ANSmodified atmosphere packaging
-air is removed and replaced with gases
Inspection of meat - ANS-Mandatory, done at slaughter
-USDA
Grading of meat - ANS-voluntary
-prime, choice, select, standard
-based on maturity of animal, marbling of fat, color, and texture
safe minimal temperatures - ANSpork, beef, veal, lamb, steads, roast, fish - 145
ground beef, ground veal, ground lamb - 160
turkey, chicken, duck (birds) - 165
Temperature of smoke point - ANS>400
Dry heat; used for what types of meat? - ANSused for tender cuts
moist heat used for what types of meat? - ANSused for less tender cute and more
connective tissue
surimi definition - ANSpurified and frozen minced fish with a preservative
-paste made from fish
-used in analogs
coagulation definition - ANSchange from liquid to a get/solid
raw egg --- hard boiled egg
temperature at which protein coagulates - ANS62-70C (143F)
Milk protein - ANS80% casein, 20% whey
Turgor - ANScrispness of vegetables -- due to the osmotic pressure of water filled
vacuoles
What is the limiting protein in soybeans? - ANSmethionine
TVP - ANStextured protein products
-soy beans used as a meat extender
Ripening process of fruit - ANS-starch changes to sugar
-protopectin covered to pectin (ripe fruit) then converted to pectic acid (overripe fruit)
What accelerates ripening of fruits? - ANSethylene gas
Vegetables/fruits to be stored at room temp - ANSavocados, bananas, pears and
tomatoes
What vegetables should be washed right before storage? - ANSberries and mushrooms
Brix by a Brix - ANSdegrees brix is the sugar content of an aqueous solution
Chlorophyll - ANSpigment is green
insoluble in water
olive green in acid
dull in alkaline
Carotenoids - ANSpigment is yellow/orange
insoluble in water
little effect in acid/alkaline
lycopenes - ANScontribute to red color in tomatoes and watermelon, overtones in
apricots
Flavonoids consist of - ANSanthocyanins and anthoxanthins
Anthocyanins - ANSpigment red, blue, purple
soluble in water
,bright red in acid
blush in alkaline
Anthoxanthins - ANSpigment is white
soluble in water
colorless in acid
yellow in alkaline
Tannins - ANScause astringent feeling in the mouth
like in an underripe banana
Grades - ANS-based on quality, firmness, color, maturity, freedom for defects, uniform in
size and shape
-Graded by USDA
-Voluntary
What causes the change in color in potatoes? - ANSphenolic compounds-- causes the
changes in raw, peeled, or bruised potatoes
Green color in potatoes caused by? - ANSchlorophyll that develops when a potatoes is
exposed to light
*may be accompanied by solanine, a natural toxicant
rule of thumb for cooking green vegetables? - ANScook w/out a cover
rule of thumb for cooking red vegetables? - ANScook with a cover
Definition of finish related to meat - ANSamount of fat cover on carcass
Collagen - ANSstructural part of tendon that surrounds muscle
-becomes tender in heat
-collagen increases with age + exercise
Elastin - ANS-found in ligaments, cartilage; yellow in color
-resistant to heat, little change in cooking
Nutrition components of meat - ANS16-23% protein
CHO; glycogen stored in liver, glucose in blood
Vitamins; thiamin, niacin, riboflavin, iron, copper, trace minerals
*vitamin B (only in animal products)
, Main contributor to meat color? - ANSmyoglobin
myoglobin + oxygen -> red ->brown ->green
Myoglobin makes of % of meat - ANS70-80%
*20-30% hemoglobin (iron containing)
affect of acid on meat - ANSincreased tenderness by increasing water-binding capacity
MAP - ANSmodified atmosphere packaging
-air is removed and replaced with gases
Inspection of meat - ANS-Mandatory, done at slaughter
-USDA
Grading of meat - ANS-voluntary
-prime, choice, select, standard
-based on maturity of animal, marbling of fat, color, and texture
safe minimal temperatures - ANSpork, beef, veal, lamb, steads, roast, fish - 145
ground beef, ground veal, ground lamb - 160
turkey, chicken, duck (birds) - 165
Temperature of smoke point - ANS>400
Dry heat; used for what types of meat? - ANSused for tender cuts
moist heat used for what types of meat? - ANSused for less tender cute and more
connective tissue
surimi definition - ANSpurified and frozen minced fish with a preservative
-paste made from fish
-used in analogs
coagulation definition - ANSchange from liquid to a get/solid
raw egg --- hard boiled egg
temperature at which protein coagulates - ANS62-70C (143F)
Milk protein - ANS80% casein, 20% whey
