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drupe
fruit with a single seed surrounded by edible pulp
muskmelon
one of two general subdivisions of melons: includes cantaloupe, honeydew, and other melons characterized by having a thick pulp surrounding a large central cavity full of small seeds
pome
fruit with a central core containing 5 seeds surrounded by thick, edible pulp
examples of pomes
apples, quince, pears
re- greening
reversal of color to green on some ripe oranges if chlorophyll becomes dominant over carotenoids
osmotic pressure
pressure exerted to move water in or out of cells to equalize the concentration of solute in the cell and in the surrounding medium
coddling
simmering fruit in a sugar syrup
poaching
simmering in water or other liquid just below boiling until food is tender
market order
regulations for the marketing of specific food products under the guidance of a board authorized by USDA
organic seal
seal used to designate food that meets the standards required by the National Organic Program
sinigrin
compound in the cabbage family that ultimately is converted to hydrogen sulfide, causing an unpleasant flavor
wok
metallic, bowl- shaped pan developed in asia for stir- frying
petcock
small opening in the cover of a pressure saucepan to let steam escape and on which the pressure gauge is placed
blanching
boiling or steaming for a brief period to inactivate enzymes prior to freezing
anthocyanins
group of flavonoids providing the reddish to blue hues of fruits and veggies
anthoxanthins
group of flavonoids providing the white or creamy colors in fruits and veggies
flavonoids
class of pigments contributing white and red to blue colors in fruits and veggies
chloroplasts
plastids containing chlorophyll in parenchyma cells
chromoplasts
plastids containing carotenoids (orange pigments) in parenchyma cells
leucoplasts
plastids serving as the site for the formation and storage of starch in parenchyma cells
vacuole
largest region of parenchyma cells; portion encircled by the cytoplasm
chlorophyll
green, magnesium- containing pigment formed in chloroplasts in fruits and veggies
cytoplasm
viscous layer just inside cell wall of the parenchyma cell; contains plastids
hemicelluloses
complex carbs made up of several different sugars and sugar derivatives
pectic substances
complex carbs acting as cementing substances btwn. cells; sequence of change during ripening is protopectin to pectin to pectic acid
cellulose
complex carb made up of glucose, but not digested by people
parenchyma cell
type of cell comprising most of the pulp of a fruit or veggie
phytochemicals
substances contained in plants that provide some protection against heart disease and certain cancers
subjective (or sensory) evaluation
evaluation using the senses
objective evaluation
evaluation of physical and chemical aspects using equipment for measuring specific aspects of a food
hedonic
pertaining to degree of pleasure
mouthfeel
term food professionals use to describe textural properties of a food
trigeminal cavity
space including olfactory receptors, taste buds, and oral cavity, where flavor is perceived
flavor
combination of aroma and taste perceived in the trigeminal cavity
umami
savory quality that contributes to the taste of some foods
aroma
volatile compounds perceived by the olfactory receptors
cross contamination
introduction of microorganisms to a food when it comes in contact with a surface contaminated previously by another food
dietetic technician registered (DTR)
graduate of an approved two- year dietetic technician associate degree who passes the dietetic technician registration examination
fiber
components of food not digested and absorbed: cellulose, pectic substances, and gums are plant carbs contributing to the fiber content of the diet
starch
substance in which plants store energy
vitamins
organic compounds needed in very small amounts by the body and must be included in the diet to maintain life and promote growth
essential amino acids
amino acids that must be provided in the diet to maintain life and promote growth; unable to be synthesized in the body (nine)
minerals
natural elements in foods that remain as ash in a food is burned; many are essential nutrients
dietary guidelines for americans
every 5 years the US dept. of health and human services and the US dept. of ag. publish this that presents recommendations for healthy eating based on current nutrition research
dietary reference intakes (DRIs)
recommended intake of nutrients needed by most healthy people on a daily basis to maintain healthy bodies; reviewed every 5 years
myplate
visual representing the relative amounts of foods from each of the five food groups that should be eaten daily
nutrition labeling
label on packaged foods indicating the caloric and nutritive content of a serving of the item according to specific federal guidelines
heating
intense heat may cause proteins to be utilized less well by the body than is the case when mild cooking temps. are used
water solubility
some nutrients, notably the water- soluble vitamins, may be dissolved into the surrounding cooking water during preparation
oxidation
such reactions occur when cut surfaces are exposed to air
light
a few nutrients are sensitive to light and will lose their vitamin activity when exposed to light for a period of time
pH
whether acidic or alkaline -- of the medium in which a food is placed will have an effect of the nutritive value of the food
double boiler
two- part pan and lid designed to hold water in the bottom pan and the food in the top
heat of solidification
heat given off when water is transformed into ice; 80 kcals per gram of water
lukewarm
approximately body temp. ; about 100 degrees farenheit
scalding
temp. used to loosen fruit skins and perform other similar functions; about 150 degrees farenheit
simmering
range of temps. btwn. 180 degrees farenheit and 211 degrees farenheit; bubbles form and rise, but rarely break the surface; more gentle heat treatment than boiling
boiling
active agitation of liquid and transition of some liquid to the vapor state; occurs when vapor pressure just exceeds atmospheric pressure
vapor pressure
pressure within a liquid for individual molecules to escape from the liquid; varies with the temp. of the liquid and dissolved substances
microwave
able to heat food by sending waves of 915 or 2,450 MHz from a magnetron tube directly into foods, where water and/or fat molecules vibrate and heat foods
radiation
transfer of energy directly from the source to the food being heated, ex: broiling
magnetron tube
tube generating microwaves in a microwave oven
convection
transfer of heat throughout a system by movement of currents of heated air, water, or other liquid
conduction
transfer of heat from one molecule to the next
coarse suspension
dispersion of particles larger than colloidal size mixed in water or other liquid
colloidal dispersion
system containing protein or other molecules or particles btwn. 1 and 100 millimicrons in size dispersed in a continuous phase, in this case of water
heat of vaporization
energy required to convert boiling water into steam; 540 kcals per gram of water
atmospheric pressure
pressure of atmosphere pressing downward on the surface of a liquid; varies with elevation
sensory criteria and how they impact food selection
sight- eyes are 1st impression (blemishes), smell- spicy, fruity, burnt, foul, taste- salty, bitter, sweet, sour, umami, touch- texture, consistency, astringency (bitterness), chemesthesis (sharp sensations), sounds- crunchy, popping
what are the categories of basic taste stimuli?
salty, bitter, sweet, sour, umami
religious groups and dietary laws
hinduism- (vegetarians), can't injure animals/ people, cows are sacred, but they can use their milk buddhism- (vegetarians) Judaism- (kosher- fit, right, proper), no pork Seventh- day adventist- no coke, tea, or alcohol (vegetarians) Islam- animals drained of blood, blessed, no alcohol or gelatin
basic tasting and where they are located on the tongue
sweet- located on tip of tongue, salty- sides of tongue, sour- middle of tongue, bitter- back of tongue
how different factors offset taste
temperature: best- 86 degree, not as good- 68 degrees, color (see blue, think blueberry), time of day (food might taste bitter in the morning bc lack of saliva), age (taste buds decline as age increases), sex (women have more acute taste buds), perceived ideas (what food should taste like, food variety (eat some food over and over)
what are different food prep. methods and are they moist or dry heat?
Moist- scalding, poaching, simmering, stewing, braising, boiling, steaming, microwaving Dry- baking, roasting, broiling, grilling, BBQ, frying, stir frying, sauteing, pan frying, deep fat fry
what are the basic nutrients of food- macro/ micro
macronutrients- needed by the body in large amounts (proteins, carbs, fat) / micronutrients- needed by the body in very small amounts (vitamins, minerals)
impact of altitude on boiling point
high altitudes affect the temp. of which water will boil. the boiling temp. of water drops 1 degree F for each 500 ft. of gain in elevation
type of heat transfers and principles of heating food
conduction, convection, radiation, microwave, induction
how to correctly measure dry and wet ingredients
dry- spoon out the product into a dry measuring cup, use a knife to scrape off excess product, then drop the product into a zeroed out scale. wet- pour the liquid into a liquid measuring cup while eyes are level with the liquid
optimal storage of different fruits
fridge- store berries and melons, room temp: peaches, plums, pears, apricots
components of fruits and their functions
80- 90% is water, 3-14% carb (starch, sugar, cellulose), vascular system, parenchyma cells, pectic substances, hemicellulose, not much protein or fat, enzyme, organic cells
pigments in fruits and how they are affected by acid and base cooking method
rind (flavedo)- chlorophyll and carotenoids, "re-greening" - higher pigmentation of chlorophyll, white (albedo)- anthoxanthins, anthocyanins- red, blue, purple, delphinidine- bluish pigment. acid decreases pigments. base intensifies pigments.
what dolor do common foods with pigments represent?
orange- carotenoids, green- chlorophyll, white- anthoxanthins, red/blue/purple- anthocyanins
what are the seven categories of fruits and examples under each category?
berries- blueberries, raspberries, blackberries citrus- oranges, grapefruits, lemons, tangerines, limes grapes- table grapes, thompson seedless, concord melons- watermelons, muskmelons, cantaloupe, honeydew pomes- apples, pears tropical and subtropical fruit- avocado, pineapples, papayas, mangos, bananas, figs, dates, pomegranates
what is enzymatic browning?
reaction which requires the action of enzymes and oxidation in order to occur
what variables impact the maturing of fruit once harvested?
avocados and bananas ripen after picking cantaloupes, watermelons, and some citrus fruits don't ripen after being picked
what does USDA grading of fruits include:
US fancy premium, US #1 chief trading grade, US #2 intermediate quality, US#3 lowest commercially useful grade
what are the organic seal standards?
raised and marketed without pesticides, no petroleum based fertilizers, no bio- engineering, no ionizing radiation
components of veggies and their functions
dermal tissue- outer covering, vascular system- transport system, parachyma cells- pulp
pigments in veggies and how they are affected by acid and base cooking method
Anthoxanthings- white (acid) / cream color (alkaline), anthocyanins- red (acid) / purple, blue (alkaline)
factors that impact colors of veggies during cooking
color changes occur when there's an explusion of air btwn. cells, heat, pH (acidity), and cooking technique
What does USDA grading of veggies include:
US grade A or fancy, US grade B or extra standard, US grade C or standard
bromelain
enzyme in pineapple; breaks down protein in gelatin
when pineapple is an ingredient in gelatin products, only use
canned pineapple, not fresh or frozen.
cellulose, particularly in dermal cells, forms the
protective skin in fruits
the vascular, those carrying
food and water to the parenchyma cells also contain cellulose in their cell walls
the parenchyma cells comprise most of the
edible pulp in fruits, and they also have some cellulose in their walls.
pectic substances are
complex carbs that help to cement the individual cells together in fruits
starch content, high in immature fruits, usually
declines as ripening occurs, whereas the sugar level rises
delphinidine is found in ________ and is a _______ pigment found in _______ grapes
grapes, bluish, concord
the parenchyma cells have
chloroplasts, and leucoplasts containing pigment and starch in the cytoplasm
Note
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