Food Preperation College Class Review Guide

8/30 Chapter 1

Taste Buds

• Sweet/Sour, Bitter, Salty, Savory
• Food over-salted is a huge turn off
• Usually foods are a combination of tastes
• Savory is normally smaller portions, which means a lot of flavor. Savory foods are enriched by temperature.
• Fresh herbs are stronger than dried herbs, and should be added at the end of cooking.

Sight- mix textures and colors throughout courses.

Calorie- an energy. The amount of energy required to raise 1 gram of water 1 degree C.

Table 1-1 and 1-2 are very important.

Know MyPyramid

Page 10 Symbols

Chapter 2

Boiling cooks out nutrients.

pH, acidity

Page 49

9/4 Figure 2-4

32 degrees F (0 degrees C) is freezing.

212 degrees F (100 degrees C) is boiling.

Latent heat and Solutes.

Moist heat cooking methods- steam, boil, brazing.

Brining- method of preserving and adding flavor. 2-3 gallons of water with 2-4 cups of salt, dissolve it, and let it sit in there. Dried herbs and peppercorns and put in refrigerator.

Suspension- corn starch, adds thickness.

Emulsion- salad dressing. Oil and vinegar does not mix with water.

Carbohydrates- sugars, starches, and fibers.

Sugars- glucose, lactose, fructose, and maltose.

Starches- potatoes, pasta, page 31. Do not overcook starches.

All rice starts at brown rice. Brown rice takes longer to cook because nutrients are still in there.

Soluble fiber- dissolves in body.

Insoluble fiber- does not dissolve and collects in body.

Fiber=Roughage=Salads, lettuce.

Read chart 2-2.

Fat- solid in room temperature, less healthy. Flour tortillas have fat.

Oil- coconut and palm oils are high in fat.

Flash point- point at which oil smokes.

Less time in fat more nutrients, flavor, and color will be sustained.

Meats- incomplete proteins up to 4 oz limits.

Browning- apple browning after sitting out.

Meats need browning.

Review for Quiz One:

Food borne Illness- get by food you eat.

Salmonella- chicken, poultry. Cross-contaminated.

Chapter 3 Page 55.

Strep

Infection- 99.9% of bacteria can be avoided by washing hands and cooking to the right temperature.

Intoxication- an illness resulting from ingestion of food containing a toxin.

E-Coli- raw meat.

Lysteria- can grow at vast temperatures and without oxygen.

Page 55- Prevention of Diseases

Staphylococcus- half of healthy humans carry it. Transmitted through sneezing, coughing, and hand contact.

Un-pasteurized- E-Coli. Undercooked hamburger

Outbreak-more than two cases.

Page 59. Molds- bread, condiments, jellies, salami.

Viruses- need something living to multiply. Transmitted through animal feces.

Norwalk- contaminated seafood.

Certain foods are good with mold such as Blue Cheese.

Page 60 Raw pork- Trichinosis- worm gets into body, most common parasite in food.

Buy from a reliable vendor.

Prions- Mad Cow Disease.
HACCP- Hazard Analysis and Critical Control Points- Requires restaurants to monitor food quality.

Chapter 2 Review:

Know Basic Nutrients: Water, Carbohydrates, Fats, Proteins, Vitamins, and Minerals.

Building Blocks- Carbon, Hydrogen, and Oxygen.

Vegetable- Phosphorus, Nitrogen.

Know % of water present in bodies. 60-70%.

Fatty Acids- know essentials. Differ in length and degree of saturation.

Higher Elevation- lower temperature to boil.

Fat- solid in room temperature.

Oil- liquid.

Know sugars- monosaccharides include glucose-sugar in blood, fructose-fruit sugar, and galactose. Disaccharides include sucrose-table sugar, maltose-beer, and lactose-milk.

Chapter 1- sensory evaluation- looks, smells, tastes, feels, and sounds.

Chapter 1:

Senses- Sight, odor, taste, touch, and hearing.

5 Taste buds, each activated by different things. Sweet, sour, bitter, salty, and savory.

Savory- pleasing and delicious to taste. Savory is found in certain amino acids.

MyPramid- a visual food group plan developed by the USDA to illustrate the concepts of the Dietary Guidelines. MyPramid organizes food into six food groups. The lower-fat, complex carbohydrate foods such as grains are emphasized, followed by vegetables, fruits, and milk, meat and beans, and oil. The narrow silvers of color at the top imply moderation in foods rich in solid fats and added sugar.

Calorie- The amount of energy required to raise 1 gram of water 1 degree Celsius.

Kosher-From Hebrew, food that is "fit, right, proper" to be eaten according to Jewish dietary laws.

Halal- an Arabic word meaning "permissible." Usually refers to permissible foods under Islamic law.

Chapter 2:

Body Composition- 60-70% water, 15-25% fat, 15% protein, and 12% minerals.

Why are minerals, fats, and carbohydrates important to the body (Possible essay question)?

Carbohydrates are the sugars, starches, and fibers found in foods. The primary sugar of the body is glucose. Glucose is the first line or preferential source of energy for the body. The body needs glucose in certain tissues and cells in order for them to function correctly. If the body does not have enough blood glucose, and has used up all of its glycogen storage units, the body will make glucose. In other words, muscle tissues are broken down, if necessary, to keep the blood sugar up to the correct level. We need lipids or fats for normal growth and development, energy, absorbing vitamins, providing cushioning for the organs, maintaining cell membranes, and of course providing taste and consistency and stability to foods

Vitamins and minerals regulate metabolic functions. Most all nutrients require minerals for proper cellular function. Minerals are needed for healing because tissue rebuilding occurs more readily when minerals are available.

Emulsion- A liquid dispersed in another liquid with which it is usually immiscible (incapable of being mixed). Ex: salad dressings

Suspension- A mixture in which particles too large to go into solution remain suspended in the solvent. Ex: Mixing cornstarch and water results in a suspension in which the starch grains float within the liquid.

Freezing point- When liquid turns to solid which is 32 degrees F and 0 degrees C.

Boiling point- The temperature at which a heated liquid begins to boil and changes to gas which is 212 degrees F and 100 degrees C.

Browning involves exposing protein to heat so sugar comes out, then caramelizes, and finally browns.

pH scale- Measures the degree of acidity or alkalinity (base) of a substance with 1 being the most acidic, 14 the most alkaline, and 7 neutral.

Nutrients- food components that nourish the body to provide growth, maintenance, and repair.

Chapter 3:

Cross contamination- the transfer of bacteria or other microorganisms from one food to another.

Wash hands and cook to the right temperature to prevent food diseases.

Salmonella- Poultry and eggs are the most common.

E-Coli- undercooked hamburger is the most common. Bacteria naturally exists in the intestines of animals, intestines may be cut in slaughter, failing to thoroughly cook the meat allows the bacteria to survive.

HAACP- know the process (Essay Question). Hazard Analysis and Critical Control Point System, a systematized approach to preventing foodborne illness during the production and preparation of food.

1) Asses the Hazards- first identify hazards so preventive measures can be determined.

2) Identify the Critical Control Points- CCPs are points in which a loss of control may result in health risk. Examples include cooking, chilling, specific sanitation procedures, product formulation control, prevention of cross-contamination, and employee and environmental hygiene.

3) Establish limits at each critical control point- CCPs need quantification including temperature, time, water and humidity, and pH.

4) Monitor critical control points- most common is the temperature of food during preparation, holding, and serving.

5) Take corrective action- determine if unsafe food was produced, take corrective action, and record.

6) Documentation- establish record-keeping systems

7) Verification- HACCP verifies everything is satisfactory.

Intoxication- ingestion of a food containing a toxin or poison.

Infection-eating food with bacteria or other microorganisms.

165 degrees Fahrenheit is a good cooking temperature for safety.

Chapter 4:

Conduction- direct heat transfer. Ex: Pan and contents inside being heated by electric stove.

Convection- the transfer of heat by moving air or liquid currents through or around food. Ex: oven cooking

Radiation- the transfer of heat energy in the form of waves of particles moving outward from their source. Ex: broiling, grilling, and microwaving.

Induction- the transfer of heat energy to a neighboring material without contact. Ex: flat surface stoves that have coils underneath to provide heat.

Pages 82-83

Moist Heat Preparations- a method of cooking in which heat is transferred by water, any water-based liquid, or steam.

Poaching- water heated to temperature of 160-180 degrees F in which food is either partially or totally immersed.

Simmering- water simmers at just below the boiling point, never less than 180 degrees F. Simmering is characterized by gently rising bubbles that barely break the surface. Used for soups and stews.

Boiling- water must reach 212 degrees F at which water bubbles rapidly.

Dry Heat Preparations- a method of cooking in which heat is transferred by air, radiation, fat, or metal.

Broiling- cooking foods under an intense heat source.

Frying- heating foods in fat.

Roasting- similar to baking except the term is applied to meats and poultry.

Sautéing- done in a frying pan.

Grilling- food is cooked above an intense heat source.

Hotter preparations will have rapid movement and bigger bubbles while cooler preparations will have slower movement and smaller bubbles.

Seasonings- Any compound that enhances the flavor already found naturally in a food. Ex: spices, salt, and pepper.

Flavoring- Substance that adds a new flavor to food. How?

Chapter 5:

Meal Planning- make sure to consider nutrient recommendations, individual preferences and needs, costs, food preparation methods, and seasonal factors for availability.

Essay: Purchasing at length

Large food service operations have a purchasing department to purchase food according to a forecasted menu. The purchasing department determines needs, selects vendors, bargains for price, and negotiates contracts. There are many places to shop for groceries including supermarkets, warehouse stores, co-ops, and smaller outlets. Most food service operations rely on distribution centers for product. Meat is extremely expensive, so a reasonable 4-5 oz portion per person makes sense. Frozen fish is cheaper than fresh fish, and the least expensive form of milk is nonfat dried milk. Breads and grains that are already prepared can be extremely expensive, and fruits and vegetables should be chosen based on availability, brand, and grade. Waste costs include over purchasing, losses from prepping, losses from shrinkage, and plate waste. Important considerations include the edible portion of foods which is food in its raw state minus anything that is discarded. The percentage yield is the ratio of edible to inedible or wasted food.

Determine the edible portion by multiplying the number of servings by the serving size, then divide the edible portion by the percentage yield to find out how much to purchase.

Menus- balance portions, texture, color, and nutrient value.

Chapter 6:

Pages 120-121

What makes up meat? Meats are composed of a combination of water, muscle, connective tissue, adipose (fatty) tissue, and often bone.

Muscle Tissue- most of the protein in animals is found in their muscles, which serve as the main sources of dietary meat.

Connective Tissue- a part of ligaments and tendons, and it also acts as the "glue" that holds muscle cells together. The most abundant protein in connective tissue is collagen. Collagen is tough and fibrous, but converts to a gel when exposed to moist heat.

Adipose (Fatty) Tissue- Fat. Fat on the outside of meat is known as cover fat. Fat found within muscles is called intramuscular fat or marbling.

Bone- bones are used as landmarks for identifying the various meat cuts from carcass.

Tenderness- tenderness is due to the cut, age, and fat content. Meat cuts from the shoulder and hindquarters come from muscles that are used for locomotion, and are therefore tougher than those from the loin (lower back) and rib areas of the animal. Younger animals are normally tenderer than older ones. Heredity, diet, marbling, and slaughtering conditions also play a factor in tenderness.

Lamb- comes from sheep less than 14 months old.

Mutton- comes from sheep over 14 months old.

Veal- comes from the young calves of beef cattle, either male or female, between the ages of 3 weeks and 3 months.

Chapter 12:

Know what to look for when shopping. Voluntary grading is based on ripeness, color, shape, size, uniformity, and freedom from bruises and signs of decay.

Vegetable Nutrients- unprocessed vegetables are naturally low in calories, cholesterol, sodium and fat. Most vegetables are good sources of carbohydrate (including fiber), vitamins, minerals, vitamin C, beta-carotene, certain B vitamins, calcium, and potassium.

Legumes- members of the plant family that are characterized by growing in pods. Vegetable legumes include beans, peas, and lentils.

Chapter 17:

Mother Sauces and their ingredients:

Bechamel or white sauce- based on flour and milk.

Espagnole or brown sauce- based on brown stock (beef).

Hollandaise sauce- butter and egg yolks.

Tomato sauce- tomatoes.

Veloute sauce- based on a light broth (chicken, fish, or veal).

Difference between fats ad flour. Page 368.

Au jus- served with its own natural juices; a term usually used in reference to roasts.

Dextrinization- the breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat. Essentially it is glucose derived from starches.

Milk fat- fat.

MSNF-Milk Solids Not Fat is proteins and lactose.

Sorbet- A puree of either fresh or frozen fruits is combined with a sugar syrup and then frozen in an ice cream maker.

Process for making sorbet is the same for making ice cream.

All frozen deserts depend on crystallization.

Uncooked ice cream should never be prepared.

Pure Food Law- first time the government got involved in food regulation.

Ice cream- By law ice cream must contain at least 10% milk fat and must have milk solids not fat in it.

Premium brand of ice cream can have up to 20% milk fat.

USDA is the most important because it goes from the federal level all the way to the local level and deal with manners of growth, pesticides, and increase evaporation.

Cheese- a preserved food made from the curd, or solid portion, of milk.

Fresh cheeses- made fresh, soft, more water, lower shelf life, and spoil quicker. Moisture content over 80%. Examples: cottage cheese, cream cheese, ricotta.

Soft cheeses- Brie, Camembert. Moisture content 50-75%.

Semi-hard cheeses-Blue, Muenster, Gouda. Moisture content 40-50%.

Hard cheeses- Cheddar and Swiss. Moisture content 30-40%.

Very hard cheeses- Parmesan and Romano. Moisture content 30%.

Rennin is the added enzyme to help coagulate.

300 Volatile (stable) and nonvolatile (unstable) compounds

Process aging, salting, puring, adding flavors,

Internally mold injected cheeses- blue, gorgonzola.

Externally mold injected cheeses- brie, camembert.

Grading cheese characteristics are based on variety, flavor, texture, finish, color, and appearance.

Desired cooking temperatures for cheese are low and short times.

10 pounds of milk is about 1 pound of cheese and 9 pounds of whey.

Milk: rich in calcium

Contains vitamins A, B, and D

Vitamin D is added

Rickets- deficiency in vitamin D, usually children

We get 80% of our calcium from dairy products

Lactose intolerance- a condition caused by a deficiency of the lactase enzyme, which is required to digest lactose.

What is milk composed of? 87.4% water, 13% carbohydrates, fat, protein, and minerals.

Milk has a pH of 6.6 which is neutral.

8 oz of milk yields 8 g of protein

Ultra-high temperature milk- milk that has been pasteurized using very high temperatures, is aseptically sealed, and is capable of being stored un- refrigerated for up to 3 months.

USDA inspects milk

Who inspects dairy farms?

Ultra pasteurization- a process in which a milk product is heated at or above 280 degrees F for at least 2 seconds.

Pasteurization kills 100% of microorganisms