Term
| What two things are consumers looking for in food? |
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Definition
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Term
| What are four trends that are influencing food manufacturing? |
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Definition
1. Age Complexity
2. Gender complexity
3. Lifestage complexity
4. Income complexity |
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Term
| What where the top food trends for IFT in 2011? |
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Definition
Demographically Directed
Still Cooking
The Appeal of Americana
Foodie Focused
Get Real
The New Nutrients
Specialty Treats
Three Squares
Prescriptive Eating
Home Rituals |
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Term
| Give the three categories of Americans that make up the ADA survey called Nutrition and You: Trends 2011 |
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Definition
1.“I’m Already Doing It” (42%)
2. “I Know I Should…” (38%)
3. “Don’t Bother Me” (20%) |
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Term
| In the Trends 2011 survey, what percentage of people use TV, magazines and internet as sources of nutrition information? |
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Definition
Consumers seek nutrition information:
- TV = 67%,
- Magazines = 41%
- Internet = 40% |
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Term
| In the Trends 2011 survey, what were trends for vitamin supplement usage? |
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Definition
| Fewer people believe vitamins are necessary for good health. |
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Term
| Give examples of demographics that may influence food trends. |
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Definition
o Aging workforce-vitality and health
o Men shopping for the family-macho-chefing
o Obesity-cater or counter
o Bunker mentality-search for stability-frozen foods
o Garden state-grow your own, self-sufficiency |
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Term
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Definition
| A food or beverage that imparts a physiological benefit that enhances overall health, helps prevent or treat a disease or condition, or improves physical/mental performance. |
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Term
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Definition
| A bioactive compound (nutrients and non-nutrients) that has a health benefit. |
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Term
| What are categories of organic foods defined by the federal government? |
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Definition
100% organic = Cultivated and processed according to USDA Standards.
Organic = 95% or more of the ingredients are organic.
Made with organic ingredients = 70% or more of the ingredients are organic.
Some organic ingredients = Less than 70% of the ingredients are organic. |
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Term
| Name four concerns or issues influence food choices |
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Definition
| Sensory, Cultural, Religious, Nutritional, Psychological/Sociological, Economic, Safety |
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Term
| Describe the Consumer Food Choice Model with regard to food choices, body functions, and overall effects. |
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Definition
Food choices are influenced by the following factors, which effect health outcomes (physiology and metabolism):
- Cost
- Taste
- Variety
- Well-being
- Self-expression
- Convenience |
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Term
| Why should dietitians and nutritionists be aware of the meanings food has to different people? |
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Definition
| So that they can adjust their counseling to the client’s values and behaviors. |
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Term
| Name and describe the two different types of food evaluation. |
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Definition
a. Subjective (or Sensory) Evaluation
b. Objective evaluation
Subjective/sensory evaluation = individual decision about food based on the use of senses of sight, smell, taste, touch and hearing.
Objective evaluation = use of instruments to quantitatively measure the physical or chemical properties of food. Instruments try to mimic what the senses can do. |
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Term
| Name the characteristics of sensory food evaluation. |
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Definition
a. Sight
b. Odor
c. Taste
d. Flavor
e. Touch
f. Texture
g. Hearing |
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Term
| Define the following sensory food evaluation characteristics: sight, flavor, and hearing. |
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Definition
Sight= shapes, colors, consistency, texture, serving size. Eyes receive the first impression of food.
Flavor = a composite assessment of taste and odor in the mouth.
Hearing= sounds like sizzling, dripping, bubbling, squeaking |
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Term
| Define the following sensory food evaluation characteristic: odor (including the 6 and 4 classes of odors typically discussed). |
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Definition
Odor = different classifications.
Six classes include spicy, flowery, fruity, resinous (eucalyptus), burnt, and foul.
Four classes include fragrant (sweet), acid (sour), burnt, and caprylic (goaty).
Most people can detect between 2000 and 4000 odors using combinations of the above. Sensed by olfactory epithelium and depends on volatility and temperature. |
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Term
| Define the following sensory food evaluation characteristic: taste (including the 5 stimuli, number of taste buds). |
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Definition
Taste = five stimuli including sweet, sour, bitter, salty, savory (umami).
Most people have 9000 to 10,000 taste buds but they diminish in number after age 45.
Tasted substances are volatile and nonvolatile but must be in solution (usually saliva) to be tasted. Gustatory cells carry message to brain via nerve cells, which is translated into the sense of taste. |
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Term
| Define the following sensory food evaluation characteristics: touch and texture. |
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Definition
Touch= conveys texture, consistency, astringency, and temperature whether inside the mouth or through the fingers.
Texture= combination of perceptions from eyes, touch of fingers and eating utensils and mouthfeel detected by teeth and tactile nerves in mouth. Detects grittiness, stickiness, hardness, crispness |
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Term
| Describe the difference between affective and analytical testing of food. |
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Definition
Analytical (effective) tests are used to detect differences.
VS.
Affective tests are used to detect individual preferences.
a. Analytical (effective) tests = Sensory or judging panels (small groups of trained individuals) are typically used. Difference tests include triangle, duo-trio, paired comparisons, ranking, and ordinal tests.
b. Affective tests = Consumer panels may be large groups that evaluate quality or preference. May use hedonic or Likert-type scales or simply ask the panelists which sample is liked the best. |
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Term
| What is the purpose of objective evaluation of food? |
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Definition
| Classification includes a wide variety of chemical, histological, and physical tests. These methods offer permanent records and reproducibility and are less subject to error. The ultimate test of the quality of an objective method is its agreement with results of sensory evaluation. |
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Term
| List three instruments that are used to objectively evaluate food and tell what characteristic of food they measure. |
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Definition
Volumeter measures the volume of cakes, breads and other baked products
Warner-Bratzler shear measures tenderness of meats
Compressimeter measures compressibility of breads.
Penetrometer measures tenderness of gels or ripeness or firmness of an apple.
Viscometer measures viscosity of melted cheese, starch pastes, or thickened foods for people unable to swallow liquids.
Jelmeter measures adequacy of pectin content for jam or jelly making.
pH meter measures acidity. |
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Term
| What happens when foods or other substances are heated? |
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Definition
Energy transfer and/or conversion helps preserve food or make it more palatable
• Heat is a form of energy in matter that results from the rapid movement or vibration of molecules within a substance.
• Movement is called kinetic energy
• Cooking results when heat is transferred to or produced in a food and is distributed from one part of the food throughout the total product |
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Term
| What effects does cooking have on food? |
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Definition
Rehydration
Increased palatability
Safety
New flavors
New textures
Color changes
Increased shelf-life
Digestibility
Variety |
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Term
| What is mechanical, ionizing, and microwave energy? |
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Definition
• Mechanical energy - caused by creaming or beating food, can lead to modest heat energy
• Ionizing energy or irradiation - exposing food to radiation with gamma or beta rays from cobalt-60 or produced by special electron machines. The rad is the unit used to express the energy involved in irradiation. As waves or particles pass through the food, they collide with molecules in food or microorganisms that cause chemical changes like killing microorganisms, inactivating enzymes or forming different chemical compounds.
• Microwaves - energy in high frequency radio waves. Rapid reversal of charge in electromagnetic field causes molecules to oscillate. Rapid oscillation of water in food generates heat. |
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Term
| What are four ways that food may be heated and describe the differences? (hint: con..., con..., rad..., ind...) |
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Definition
1. Conduction - kinetic energy transferred from molecule to molecule
2. Convection - hot gas and liquids rise which sets up a continuous current
3. Radiation - energy goes directly from the source to the object being heated
4. Induction - induction coil generates magnetic current, friction heats an iron utensil |
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Term
| What are microwave ovens most commonly used for? |
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Definition
| Used mostly in defrosting, reheating and individual prepackaged meals. |
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Term
| Should chicken and pork be cooked in a microwave oven? Explain. |
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Definition
| There's concern with chicken and pork safety after being cooked in microwaves due to uneven temperature in food. |
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Term
| What is the most frequently used knife and what parts of the knife are used for various tasks? |
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Definition
o The most frequently used knife is the chef’s or French knife. Both grip and the food influence the degree of control and leverage a person has over the knife
o Light tasks typically use the tip of the knife
o Heavy tasks typically use the base of the knife
o Most cutting tasks are completed using the center of the blade |
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Term
| What should be taken into consideration in choosing knives? |
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Definition
• Choose considering weight and balance, length of tang in the handle, high carbon stainless steel blades preferred, type of handle.
• Home kitchens should have a chef’s, paring, and slicing knife
• Select the highest quality knife you can afford. |
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Term
| Define Juilenne and Batonnet slicing. |
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Definition
Julienning = measures 1/8 inch x 1/8 inch x 2 inches.
Batonneting = 1/4 inch x 1/4 inch x 2 1/2- 3 inches |
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Term
| What types of foods require careful measurement of ingredients? Why? |
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Definition
| Correct measuring is an essential aspect of food preparation especially in baked products where proportions of ingredients determine the grain and texture of the product. |
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Term
| Describe differences in measuring powdered vs granular dry ingredients? |
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Definition
→ Powedered ingredients = should be sifted prior to measuring (because they pack together)
→ Dry ingredients = can be measured without sifting (since they don’t pack together)
Dry ingredients such as flour or powdered sugar pack together and thus should be sifted prior to measuring. Dry ingredients such as sugar are granulated and thus do not pack together so they can be measured without sifting |
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Term
How much are the stand equivalents for the following?:
1 tbsp (teaspoon equivalent?)
1 cup (tablespoon equivalent?)
1 pint (cup equivalent?) |
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Definition
1 tablespoon = 3 teaspoons
1 cup =16 tablespoons
1 pint = 2 cups |
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Term
| Define the Muffin method (a method of mixing ingredients). |
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Definition
| Muffin method = dry ingredients are sifted together in a bowl. Liquid ingredients are combined. Form well in the dry ingredients, add liquid ingredients, and mix only til flour is moistened. |
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Term
| Define the Pastry or Biscuit method (a method of mixing ingredients). |
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Definition
| Pastry or Biscuit method =cut solid fat into dry ingredients. Add liquid and mix. Some kneading or rolling of dough aids in fat distribution |
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Term
| Conventional (creaming) method (a method of mixing ingredients). |
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Definition
| Conventional (creaming) method = fat and sugar are creamed together. Eggs are beaten in. Dry and liquid ingredients are added alternately with mixing between each addition. |
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Term
| Define seasonings (and give an example). |
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Definition
Seasonings= Substances that enhance the flavor of a food or combination of foods without being perceived or detected as themselves
Examples: Salt
Pepper
In restricted sodium diets, the use of herbs, spices and fresh lemon juice may replace the use of salt. |
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Term
| Define flavor enhancer (and give an example). |
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Definition
Flavor Enhancer= Substance that does not bring flavor to a dish but acts to heighten the diner’s perception of flavor
Examples: Monosodium glutamate
5’-Ribonucleotides
These may act synergistically. |
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Term
| Define flavor builder (and give an example). |
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Definition
Flavor Builder= Substance that is added at the beginning of cooking to blend with and enhance other flavors in the dish, producing a total flavor bouquet in which individual flavors are not generally distinguished
Examples: Herbs-basil, marjoram,
oregano, sage, bay
Spices-allspice, cinnamon,
cloves, cumin, nutmeg
Seeds-caraway, celery, sesame |
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Term
| Define flavorings (and give an example). |
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Definition
Flavorings = Substance that adds its own distinctive flavor.
Examples: Extracts-vanilla, orange
Oils-peppermint
Alcohols-wines, liqueurs, distilled spirits. May blend with other flavors or give a distinct flavor. |
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Term
| Where is the origination of most foodborne illness? |
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Definition
| In restaurants (80% in restaurants and other food service establishments, most of the remaining can be traced to home errors). |
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Term
| What is cross-contamination? |
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Definition
Cross contamination is what happens when bacteria from one food item are transferred to another food item, often by way of unwashed cutting boards or countertops, as well as knives and other kitchen tools, or even unwashed hands. Cross contamination can in turn lead to food poisoning.
Example: Cross-contamination could occur if raw meats or poultry cut on the same board as fresh vegetables. |
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Term
| What is the difference between a food infection and a food intoxication? |
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Definition
Food infection results when live microorganisms are present in food that is eaten and they continue to grow in the gastrointestinal tract. Examples are Salmonella, Listeria monocytogenes, Shigella, Yersinia enterocolitica, Streptococcus pyogenes.
Food intoxication occurs when microorganisms have grown and produced a toxin in food and the toxin laden food is consumed. Examples are Staphylococcus aureus, Clostridium botulism, Clostridium perfringens, Bacillus cereus.
Food infection = live microorganisms continue to grow in gastrointestinal tract.
Food intoxication = microorganisms have already grown and produced a toxin the food before it’s eaten. |
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Term
| What is a food allergy? What are common allergens? |
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Definition
Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways.
It's easy to confuse a food allergy with a much more common reaction known as food intolerance. While bothersome, food intolerance is a less serious condition that does not involve the immune system.
Common allergens:
Wheat
Eggs
Peanuts
Tree nuts
Fish
Shellfish
Soy
Milk |
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Term
| Give at least three types of food preservation. |
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Definition
o Preservation by temperature control-refrigeration, freezing, controlled-atmosphere storage, pasteurization sterilization, canning
o Preservation by moisture control-drying, freeze-drying
o Preservation by ionizing radiation
o Use of preservatives |
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Term
| What food law primarily controls most food practices controlled by the FDA? |
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Definition
| The 1938 Food, Drug and Cosmetic Act |
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Term
| What is the Delaney Clause? |
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Definition
| Delaney clause – was an amendment added to the 1938 Food, Drug and cosmetic act in the 1970s – stated that anything that was proven to cause cancer in humans or animals should not be used in food. |
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Term
| What government agency inspects meat and poultry? |
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Definition
| USDA (United States Department of Agriculture ) |
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Term
| What organization typically inspects food service establishments? |
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Definition
- State and local agencies provide inspection of food service establishments
- States and cities may have regulations dealing with food processing, quality and marketing |
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Term
| What does HACCP stand for? Briefly describe how it works. |
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Definition
Hazard Analysis and Critical Control Point System (HACCP):
➢ Assessing (identifying) potential hazards
➢ Identifying critical control points
➢ Establishing quantifiable limits
➢ Monitoring critical control points
➢ Taking corrective action
➢ Verifying by regularly evaluating records
➢ Documenting through record keeping |
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Term
| What two things make water a unique molecule? |
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Definition
It’s chemical bonding and shape.
Note: Because of its structure, it takes considerable energy to separate water molecules. |
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Term
| What are the three states of matter and describe how water exists as each? |
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Definition
Three states = gas, liquid, and a solid
Gas → Steam=highest energy state
Liquid → H-bonds allow water to be a liquid over a wide range of temperatures
Solid → Ice=lowest energy state |
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Term
| What is heat of fusion? What is heat of vaporization? |
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Definition
Heat of fusion-80 calories lost when water goes from liquid to solid (1 g). To go from ice to liquid 80 calories are needed.
Heat of vaporization-540 calories/g of water are needed to change liquid to steam. |
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Term
| How is the water activity of a food determined? Give examples of food that have higher and lower water activity. |
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Definition
Bound water is held tightly by molecules and doesn’t exhibit typical water properties
Water activity is a comparison of the vapor pressure of water in a food sample with vapor pressure of water
Water activity = vapor pressure of water in sample/vapor pressure of pure water
Examples:
Meats and produce = .95-1.00
Cheese, hams, dried foods = .80-.90
Lower water activity=longer shelf life |
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Term
| What is the difference between surface tension and interfacial tension? |
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Definition
Surface tension is the property at the surface of a liquid that causes it to behave like a plastic sheet. When you see an insect walking on the surface of a pool or pond, it is because of the surface tension of the water.
Interfacial tension as that force keeps the surface of one liquid from invading the surface of another liquid (The strength of this plastic like sheet between the liquids is called interfacial tension). |
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Term
| What are four functions of water used in food preparation? |
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Definition
- Heat transfer
- Universal solvent
- Chemical reactions
- Food preservation |
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Term
| What are the four classifications of carbohydrates? |
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Definition
1. Monosaccharides = one sugar
2. Disaccharides = two sugars
3. Oligosaccharides = few sugars, three to ten
4. Polysaccharides = many sugars, complex |
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Term
| What are the three monosaccharides found in foods? |
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Definition
1. Glucose = an aldehyde or aldose
2. Fructose = ketone
3. Galactose = an aldehyde or aldose |
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Term
| Name and describe the constituents of the disaccharides. |
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Definition
a. Sucrose = glucose + fructose
b. Lactose = glucose + galactose
c. Maltose = glucose + glucose |
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Term
| Name three polysaccharides (8 are listed). |
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Definition
1. Starch
2. Dextrins
3. Glycogen
4. Cellulose
5. Hemicellulose
6. Beta-glucans
7. Pectin
8. Vegetable gums |
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Term
| What are the main food groups which have carbohydrates ? |
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Definition
| Foods that are mostly carbohydrates such as starches, sugars, vegetables, fruits, breads and cereals. |
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Term
| What are trends in vegetable consumption? |
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Definition
| Vegetable consumption is increasing since 1980s but has not reached recommended levels. |
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Term
| Know classifications of vegetables and examples of each. |
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Definition
Roots-beet, carrot, turnip
Bulbs-onion, garlic
Tubers-potato
Stems-celery, asparagus
Leaves-lettuce, romaine, endive, cabbage, Brussels sprouts
Seeds-beans, peas, lentils, corn
Flowers-broccoli, cauliflower
Fruits (contain seeds)-eggplant, tomato, cucumber, squash, pumpkin |
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Term
| What are the five main pigments seen in fruits and vegetables |
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Definition
1. Chlorophyll – green, fat soluble, nearly insoluble in water
2. Carotenoids – yellow and orange, fat soluble, insoluble in water.
3. Anthocyanins – red, purple, blue. Soluble in water.
4. Betalains – purplish red, yellow. Very soluble in water.
5. Anthoxanthins – white, tan, colorless. Soluble in water. |
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Term
| How the 5 main pigments are affected by acid, alkali, metal salts, and heat. Know fruits and vegetable that contain these pigments. |
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Definition
1. Chlorophyll – green, fat soluble, nearly insoluble in water
-> Pheophytin – olive green produced by acid or prolonged cooking. Sometimes volatile acids are allowed to escape during cooking by removing the lid. Keeps better green color
-> Chlorophyllin – bright green produced in alkali
2. Carotenoids – yellow and orange, fat soluble, insoluble in water. Color little effected by acid, alkali or heat. May be oxidized
-> Lycopene – red carotenoids; tomatoes, watermelon, pink grapefruit.
3. Anthocyanins – red, purple, blue. Soluble in water. Red in acid, purple or blue in alkali. Metal salts give blue or purple color.
4. Betalains – purplish red, yellow. Very soluble in water. Cooking causes pigments to bleed causing pale color especially in beets
5. Anthoxanthins – white, tan, colorless. Soluble in water. White in acid, yellow in alkali. Darkens with excessive cooking. |
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Term
| What are the fibrous components found in fruits and vegetables? How do acid and alkali affect them? |
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Definition
• Cellulose-softened by heat
• Hemicellulose-alkali causes disintegration but acid causes firming
• Lignin increases with maturity and vegetables become tough
• Pectin compounds – hydrolyzed during cooking
1. Protopectin – insoluble in water, found in green or unripe fruit
2. Pectinic acid – soluble in water, ripe fruit
3. Pectic acid – very ripe or overripe fruit
• Beta-glucan
• Gums and mucilages absorb water and swell-gum guar, locust bean gum, used as food additives. |
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Term
| What are the three forms of pectin? Where are they found? |
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Definition
1. Protopectin – insoluble in water, found in green or unripe fruit
2. Pectinic acid – soluble in water, ripe fruit
3. Pectic acid – very ripe or overripe fruit |
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Term
| What components provide flavor to fruits and vegetables? |
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Definition
| Likely the result of a mixture of compounds such as aldehydes, alcohols, ketones, organic acids, esters, sugars, phenolic and sulfur compounds. |
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Term
| Give three ways nutrients are lost in cooking (5 listed). |
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Definition
o Dissolution in water
o Chemical decomposition – acid or alkali
o Oxidation – vitamins
o Mechanical loss – paring, agitation, overcooking
o Volatilization |
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Term
| What are the four general salad types? What are their characteristics with regard to portion size, components, and dressing used? |
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Definition
1. Appetizer - small, green or tart fruits, tart dressing
2. Side or Dinner accompaniment - light, crisp, tart to complement the entree, variety of dressings
3. Main course - generous portion, protein, potato, rice, pasta with greens or other vegetables, variety of dressings
4. Dessert - medium to small portion of fruit, rich, sweet dressing |
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Term
| Describe several characteristics of a good salad. |
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Definition
• Combination for contrast in color, texture, and flavor
• Size variation for contrast and interest
• Pieces of fish and poultry should be large enough to be identified
• Pasta should be firm enough to be in discrete pieces
• Firm foods should be cut into bite size pieces |
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Term
| What are marinades and how are they used? |
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Definition
Marinades - add flavor to food
Marinating is coating food lightly with dressing or oil and allowing them to stand prior to salad preparation. Drain marinade before adding ingredients to salad. |
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