fnu 232 chapter 7 and 8

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127 Terms

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lard is a
pork- based fat
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butter is a fat that comes from
cows
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whipped spreads are half
the calories of margarine bc air has been added
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types of fat include:
lard, butter, margarine, whipped spread
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margarine is made from
vegetable oil that's been hydrogenated
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hydrogenation
adding hydrogen to break double bonds
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winterizing
salad oils are chilled to 45 degrees F and then filtered to remove any crystals that have formed
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cold storage retards
hydrolytic rancidity
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how does cold storage extend shelf life?
it slows down enzymes
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what develops in cold temps?
fat crystals
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butter, margarine, and lard can be affected by volatile flavor absorption, which means it
loses taste and may take on taste of other foods
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what texture qualities are important when determining palatability?
tenderness and flakiness
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plasticity
ability of a fat to be spread easily into quite thin films
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surface area
ability to cover a large area (oil)
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what are ways to preserve oil?
covering, patting dry foods, decreasing time in heat, straining the oil
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what are the two types of frying?
shallow frying and deep- fat frying
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fats are used to enhance palatibility by modifying ___________, __________, and ______________ by promoting tenderness
texture, color, flavor
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how long can shortening and salad oils usually be stored at room temperature without becoming rancid?
weeks
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the melting point of fats is determined by the
number of carbon atoms and the amount of unsaturation in the fatty acids
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what happens to fats and oils for the commercial market?
they are rendered or extracted from their animal or plant sources, after which they are refined and sometimes hydrogenated to convert some oils into solid fats
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what is done to achieve desired mix of fats and oils to achieve a fat that is stable?
blending and tempering
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what is the most desirable fat crystal?
B'
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polyunsaturated fatty acids do what better than saturated fatty acids?
spread
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what does extended heating of fat do when frying?
causes the glycerol molecule to split from the fatty acids causing the oil to breakdown and smoke
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why does rancidity develop?
result of oxidation of hydrolysis during extended storage of fats
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monoglycerides and fatty acids with at least 1 double bond will help
block water from gluten by collecting at the interface btwn. the fat and the water
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Fatty acids polymerize as heating continues, causing
increased viscosity of the oil (smoke point drops)
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what are principles of preparations of salads?
freshness, cleanliness, and quality of ingredients and careful preparation
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what are the two types of salads?
tossed (mixed) and composed (unmixed)
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salads can provide a _________________, or a ________________.
main meal, side dish
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satiety value
ability to satisfy hunger
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what are the 4 aspects of a salad?
appropriate plate/bowl, use of a lettuce cup or other liner, main body of the salad, possible use of garnish
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what are complementary aspects used in salads?
herbs and spices
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what are the two main textures in salads?
crisp vs. soft
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types of salads
fruit, vegetable, gelatin, high- protein
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how to remove dirt and sand from vegetables?
cold water bath, rub dirt off with rag
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examples of protolytic enzymes
papain in papaya, bromelain in pineapple, actinidin in kiwi
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discontinuous phase
(dispersed)- droplets in an emulsion
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continuous phase
liquid surrounding the suspended droplets in an emulsion
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temporary emulsion
emulsion that separates very quickly into 2 layers
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semipermanent emulsion
viscous emulsion containing an emulsifying agent that rarely separates into 2 layers (remain intact for a few days)
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what is an example of an emulsifying agent?
egg yolk (contains lecithin)
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what is an example of a permanent emulsion?
mayo (oil in water)
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cooked salad dressings require only
30 % oil or more which reduces the cost and calories
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what is the main thickening agent in cooked salad dressing?
starch and egg protein
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cooked salad dressings must be brought to
160 degrees F
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most salad dressings contain
an oil, an acidic liquid, and seasonings
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emulsion
colloidal dispersion of 2 immiscible liquids, with 1 type of liquid being dispersed as droplets in the other type of liquid
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salad dressings usually have droplets of oil ( ____________ phase) suspended in water ( __________________ phase)
discontinuous, continuous
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emulsions are classified on the basic or their stability or tendency to
separate in 2 distinct layers: oil layer floating on water layer
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dressings for salads usually are emulsions of
oil and vinegar, plus optional ingredients to alter viscosity and flavor
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three main types of greens
spinach, Bibb or leaf lettuce, iceberg lettuce
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why are gelatin salads popular?
thy can/ should be prepared a day in advance of a meal and still be of excellent quality, they are ideal for holidays when prep. time is limited
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garnishes
intended to accent color and flavor in a meal (not a main feature); quite small
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what do greens require to give the desired crispness?
high concentration of water in their cells
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why is it important to remove most of the water before putting greens in salad?
bc the dressing will be diluted by the moisture and will reduce the vibrant flavors
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the pressure of water within the cell exerts pressure against the walls, helping to _________________________. The greater the amount of water in the cell, the greater is the ____________________________. This pressure creates _______________, which is a state of tension in the walls.
hold them in an extended position, push against the cell walls, turgor
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what does loss of water from the cells do?
reduces the tension, cells begin to collapse, greens lose their crispness and begin to droop
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what are two factors controlled to reduce amount of water required to achieve saturation?
volume and temperature of air
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cold air will become saturated with a __________ amount of moisture, warm air will cause ________________________ of water from greens before becoming saturated.
small, considerable loss
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where should greens be stored?
very small (chilled) area
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how can dressing being added cause a cell to lose its turgor?
result of unfavorable osmotic pressure that develops when the greens are in contact with the dressing and its salts for a period of time. water will be drawn from the cells into the dressing in a vain attempt to equalize the concentration of both sides of the semi- permeable cell walls
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why can't fresh or frozen pineapple, fresh papayas, and kiwis be used in gelatin salads?
enzymes in them react with gelatin proteins
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gel
solid forms the continuous phase and a liquid is the discontinuous phase
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sol
discontinuous phase is a solid and continuous phase is a liquid
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gelatin _____ is broken down and a _____ is created that can only be served as a soup
gel, sol
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gelatin salads need to be _______________ before serving
unmolded, (should be done at least half an hour before serving)
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in temporary emulsions, the physical act of ________________ breaks oil phase into small droplets, but droplets _______________ with each other and quickly from oil layer when allowed to stand even briefly
shaking, coalesce
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permanent emulsions are stabilized by an
emulsifying agent (usually egg yolk)
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an emulsifying agent is capable of
forming a protective coating around the spherical surface of each oil droplet, which blocks coalescence, thus preventing oil in one droplet from directly touching the oil in another droplet
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lecithin
compound attracted to both oil and water; aids emulsion formation by forming a thin protective coating around the oil droplets
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permanent emulsions can be broken by
adding too much oil, freezing, or by storage in a very warm place
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two types of animal fats
lard and butter
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fats are composed of
glycerol and fatty acids (usually 3) in each molecule
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lipids
including fats, oils, and some other organic compounds containing carbon and hydrogen and only a very small amount of oxygen
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the tendency of lard to become rancid can be retarted significantly by
storing lard in the refrigerator
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milk is churned until the
original oil in water emulsion in milk breaks and butter, a water in oil emulsion forms
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although a considerable amount of water is removed from butter, the end product still contains about
16%, a distinct contrast to lard which has no water
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ghee
very carefully clarified butter from which the water and milk solids have been removed by heating and filtering
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oils from plants are ____________ to change them into spreadable solid fats
hydrogenated
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hydrogenation of the unsaturated fatty acids causes
some trans fats to from
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trans fatty acid
form of fatty acid sometimes created when hydrogen is added to a double bond in an unsaturated fatty acid
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why are soft margarines in tubs?
they contain such a high proportion of polyunsaturated fatty acids that they won't remain in the form of a molded stick at room temp.
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both butter and margarine can be whipped. what does whipping do?
adds air and increases the volume of these spreads, contains half as many calories
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the key component to making some butter- like soft spreads is either a phytosterol or stanol ester which are
plant compounds occurring naturally in some plant oils that can help reduce LDL and total cholesterol levels
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shortenings don't become rancid as readily as lard, which makes it possible to
store them at a cool room temperature
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oils from plant sources are generally high in
polyunsaturated fatty acids, although olive and palm oils are rather low
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what contributes to oils stability at high temps?
the absence of water
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what do all oil types contain?
an emulsifier (lecithin) and a propellant
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glycerol
alcohol containing 3 carbon atoms and 3 hydroxyl groups
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fatty acid
organic acid containing between 4 and 26 carbon atoms; combines with glycerol to from a fat
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fats containing fatty acids with _____ or more carbon atoms will be ________ at room temp. than those with short chains bc of the difference in ____________ of the fatty acids
16, firmer, melting point
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each carbon atom within the fatty acid chain is capable of holding _____ hydrogen atoms. when this ends, the fatty acid is _______________, which means it can't hold any more hydrogen.
2, saturated
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adjacent carbon atoms will each have only ____ hydrogen atom, creating a double bond or an ________________________.
1, unsaturated fatty acid
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many plant oils contain molecules of fat that have fatty acids containing ___ or ____ double bonds, which means ____________________.
2,3, polyunsaturated
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what does an increase in amount of unsaturation do?
lowers the melting point temperature
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the configuration at a double bond that causes the chain to continue in its linear fashion is a
trans form
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the cis form is the
arrangement causing a change in the direction of the molecule at the double bond
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cis form causes the melting point to be __________________________ than the fatty acid in the trans form
significantly lower
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rearranged lard
lard that has been processed to remove the fatty acids from the glycerol and then to reunite the molecule in a somewhat different configuration to achieve a product that tends to form B' crystals