Food Science and Nutrition Terminology, Quizzes of Nutrition

Download Food Science and Nutrition Terminology and more Quizzes Nutrition in PDF only on Docsity! TERM 1 sulfur dioxide DEFINITION 1 Antioxidant that prevents FRUIT from ripening TERM 2 Calcium or Sodium Propanate DEFINITION 2 Preservative used to prevent bread from molding TERM 3 Long chain fatty acids determine DEFINITION 3 higher smoke point and affect melting point of fat too TERM 4 Lecithin DEFINITION 4 Mayonaise emulsifying agent (In egg) TERM 5 Homogenization DEFINITION 5 Breaks down fat globules and disperses them TERM 6 Examples of Water in Oil DEFINITION 6 Butter and Margarine TERM 7 When gelatin is cool what does it look like? DEFINITION 7 At this point looks like an unbeatened Egg WHITE TERM 8 2 Concentrated milks DEFINITION 8 Evaporated milk and Sweetened condensed milk TERM 9 2 proteins of milk DEFINITION 9 Whey and Caesin TERM 10 Acid added to Caesin DEFINITION 10 Curds (water in oil) TERM 21 1oz (1square) Chocoate equals how much cocoa? DEFINITION 21 3 tbsp cocoa + 1 tbsp fat *ONLY WORKS IN CAKES NOT FROSTING* TERM 22 Maillard browning DEFINITION 22 Involves Sugar (carbohydrate) and AMINO GROUP TERM 23 Caramelization DEFINITION 23 sugars heated to temps above their melting points TERM 24 ENZYMATIC BROWNING DEFINITION 24 Polyphenoloxidase TERM 25 Temperature of dissolving yeast DEFINITION 25 105-120 degrees TERM 26 Temp for rising of dough for yeast fermentation DEFINITION 26 80-85 degrees farenheit TERM 27 All purpose flour DEFINITION 27 blend of hard and soft TERM 28 Foodborne intoxication DEFINITION 28 Bacteria that produce toxins TERM 29 Endosperm DEFINITION 29 starch and protein TERM 30 BRAN CONTAINS DEFINITION 30 FIBER TERM 31 SEEDING DEFINITION 31 IN FUDGE, FALLEN SUGAR THAT LEADS TO GROWTH OF SUGAR CRYSTALS (large crystals) TERM 32 FUDGE IS BEATED UNTIL DEFINITION 32 IT LOSES ITS SHINE TERM 33 BAKING SODA IS ADDED TO PEANUT BRITTLE TO DEFINITION 33 NEUTRALIZE ACIDS FORMED TURING CARMELIZATION AND ALSO MAKE THE BRITTLE PUFFY (txture) TERM 34 RETROGRADATION DEFINITION 34 AMYLOSE KEEPS MOVING-LINES UP TERM 35 SYNERESIS DEFINITION 35 SQUEEZE OUT LIQUID TERM 46 DIVINITY DEFINITION 46 MARSHMELLOWS (CRYSTALLINE) STRUCTURES TERM 47 CRYSTALLINE STRUCTURE DEFINITION 47 HEAT: COOL, BEAT TERM 48 POLYPHENOLOXIDASE DEFINITION 48 MALLAIRD BROWING TERM 49 AMORPHOUS DEFINITION 49 NO REAL STRUCTURE HIGH TEMP AND BOOM, SETS RIGHT AWAY TERM 50 AMOURPHOUS FOODS DEFINITION 50 (NON CRYSTALLINE) PEANUT BRITTLE, TOFFEE, LOLLIPOP TERM 51 SANDINESS DEFINITION 51 TOO MUCH MILK SOLID TERM 52 ORDER OF DECREASING SWEETNESS AND SOLUBILITY (SUGARS) DEFINITION 52 FRUCTOSE SUCROSE GLUCOSE GALACTOSE MALTOSE LACTOSE TERM 53 ROUND DEFINITION 53 MOIST HEAT TERM 54 SWISSING DEFINITION 54 INDIVIDUAL STEAKS TERM 55 BRAISING DEFINITION 55 NOT TOTALLY COVERED IN LIQUID TERM 56 STEWING DEFINITION 56 TOTALLY COVERED BY LIQUID TERM 57 SHANK DEFINITION 57 MOIST HEAT TERM 58 PLATE DEFINITION 58 MOIST HEAT TERM 59 FLANK DEFINITION 59 MOIST OR DRY HEAT TERM 60 ACTIN AND MYOSIN (THIN AND THICK) DEFINITION 60 PROTEINS IN MUSCLES TERM 71 BAVARIAN DEFINITION 71 FOLD GELATIN MIXTURE INTO WHIPPED CREAM TERM 72 FOLD THE GELATIN MIXTURE INTO A MERINGUE DEFINITION 72 CHIFFON TERM 73 FOAM DEFINITION 73 WHIP GELATIN MIXTURE AFTER COOLED TERM 74 BHT+PG+CA (CITRIC ACID) DEFINITION 74 COMMON SYNERGISM BETWEEN ANTIOXIDANTS TERM 75 TRANS FATTY ACIDS FORMED THROUGH DEFINITION 75 HYDROGENATION TERM 76 CHLOROPHYLL DEFINITION 76 ACID-OLIVE GREEN (PHENOPHYTIN, PYROPLEOPHYTIN) ALKALINE- CHLOROPHYLLIN (BRIGHT GREEN) TERM 77 CARATENOIDS DEFINITION 77 LITTLE EFFECT TERM 78 ANTHOCYANIN DEFINITION 78 ACID- MAINTAINS COLOR ALKALINE- BLUE GREEN TERM 79 ANTHOXANTINS DEFINITION 79 ACID- MAINTAINS COLOR ALKALINE: YELLOW TERM 80 BETALAINS DEFINITION 80 ACID: MAINTAINS COLOR ALKALINE: CHANGE COLOR--- BROWN HEAT: PALE IF PIGMENT BLEEDS TERM 81 BASES EFFECT VEGATABLES DEFINITION 81 MAKE THEM MUSHY SLIMY DUE TO EFFECT ON HEMI- CELLULOSE TERM 82 ACID EFFECT ON VEGETABLES DEFINITION 82 TOUGHEN DUE TO REACTION W/ PECTIN TERM 83 C. PERFRINGES DEFINITION 83 IMPROPER COOLING OF FOOD TERM 84 FRICASSEE DEFINITION 84 BRAISED MEATS BUT INTO SMALL PIECES BEFORE COOKING TERM 85 EVAPORATED MILK DEFINITION 85 CONCENTRATED MILK PRODUCT WITH 60% LIQUID REMOVED