Nutrition Exam 2

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application of heat to food

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Why cook?

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Heat transferred to food by water, liquid, or steam
- can result in the destruction of flavor compounds, texture, vitamins, and/or minerals

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scalding

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poaching

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Simmering

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Boiling

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( Braising/Stewing, Parboil, blanch, Steaming )- Involve simmering; use small amount of liquid, brown meat first

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Steaming is at ( 212 or higher, 201, 151, 210 ) degrees and is placed ( above, below ) boiling water

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braising is _ and stewing is .

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Heat transferred by air, radiation, fat, metal

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baking

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Roasting

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Broiling

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Grilling

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Frying

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( Conduction, Convection, Radiation ) is Heat transferred from flame/coil and Energy transferred via direct contact

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Heated water/air expand, low density, moves to surface; cooler water/air moves to bottom; creates circular movement
Energy transferred via mass motion of molecules

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Broiling, grilling, microwave; energy waves produce
Energy transferred via electromagnetic radiation

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Electric coil under ceramic surface; alternating current flows through the coil to produce a magnetic field, which then generates other smaller current

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Measuring tools for ( liquid, dry ) are graduated cylinder w lip for pouring

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Measuring tools for ( dry, liquid ) flat-topped cups spoons for <1/4 C

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Measuring by weight is...

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To mix using a circular or figure-eight motion

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Moved vigorously back n forth

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blend

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Adhere

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Fat and sugar beaten, light airy texture

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whip

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folding is gently incorporating

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Most formal, Serve and clear from the left; beverages from the right, courses: appetizers, soup, dish, palate cleanser, entree, salad

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food brought out on a cart, cooking completed on a small heater and cooked tableside

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Formal intimate gathering; waiters serve courses-or may be portioned out by host; a small group of people

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American Meal Service

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food brought out from kitchen; guest serve themselves from serving platters or bowl; food is passed clockwise; table settings are removed before dessert

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Menu dictates

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-general/ regular
-prescribed depending on health condition
-modified consistency
- mashed, chopped, grounded, puréed

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( 3-week, 4-week, 1-week ) menu cycle improves cost control

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Less ( tender, fat, color ) meat = ( less, more, the same ) expensive

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the last day on which the product will still have high quality

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The suggested date for retailers to remove the product from shelves

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A body tissue that provides support for the body and connects all of its parts

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Gels w moist heat; high flavor; high toughness; higher w age

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No softening w cooking; mostly found in neck and shoulders

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Tissue that stores fat.

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Youngest classification of beef

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milk-fed, milky flavor, pale color, tender texture

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Beef is classified by...

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promote absorption and metabolism of nutrients, ↑ fat, and weight

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( Antibiotics, Hormones ) to decrease boating and risk of acidosis

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More bone means...

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higher omega-3 content in beef is from

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stiffening of the joints and muscles of a body a few hours after death, usually lasting from one to four days.

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fed only grain, grass or milk, no hormones, antibiotics (only if sick)

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Blood drained, arteries, and veins removed (no swine)

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USDA grading poultry factors

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Degree to which it has been cleaned or processed

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dressed poultry has Blood, feathers, craw/crop removed

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Nuggets, patties, chopped

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Very small pieces, mixed w fat and water

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Per person Chicken ( 1/2 lb, 1 lb, 2 lb, 1 1/2 lb ), Turkey ( 1 lb, 1/2 lb, 1 1/2 lb ), Duck ( 1 lb, 1/2 lb ), Goose ( 1/2 lb, 1 lb, 1 1/2 lb )

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Microwave and cold water are the best technique to thaw poultry

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US Department of Commerce conducts inspections of fish processing plants

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Collagen–only ( 3%, 12%, 5% ) in fish (( 15%, 20%, 5% ) in land animals)

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Slow twitch= ( white, red, pink ) pigment; Fast twitch= ( red, white, pink ) pigment

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What qualities should be considered when selecting fish

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is the separation of fish flesh into flakes and is caused by aging and/or rough handling.

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“minced meat” is known as and is deboned, minced, treated, mixed with gums, sugars, starch, egg whites, red coloring

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Surimi is...

Texas State Brasfield Exam 2 Review CH 5-9

Nutrition Exam 2

application of heat to food

Why cook?

Heat transferred to food by water, liquid, or steam - can result in the destruction of flavor compounds, texture, vitamins, and/or minerals

scalding

poaching

Simmering

Boiling

Braising/Stewing Parboil blanch Steaming( Braising/Stewing, Parboil, blanch, Steaming )- Involve simmering; use small amount of liquid, brown meat first

Steaming is at 212 or higher 201 151 210( 212 or higher, 201, 151, 210 ) degrees and is placed above below( above, below ) boiling water

braising is _______ and stewing is ______.

Heat transferred by air, radiation, fat, metal

baking

Roasting

Broiling

Grilling

Frying

Conduction Convection Radiation( Conduction, Convection, Radiation ) is Heat transferred from flame/coil and Energy transferred via direct contact

Heated water/air expand, low density, moves to surface; cooler water/air moves to bottom; creates circular movement Energy transferred via mass motion of molecules

Broiling, grilling, microwave; energy waves produce Energy transferred via electromagnetic radiation

Electric coil under ceramic surface; alternating current flows through the coil to produce a magnetic field, which then generates other smaller current

Heat transferred to food by water, liquid, or steam
- can result in the destruction of flavor compounds, texture, vitamins, and/or minerals

( Braising/Stewing, Parboil, blanch, Steaming )- Involve simmering; use small amount of liquid, brown meat first

Steaming is at ( 212 or higher, 201, 151, 210 ) degrees and is placed ( above, below ) boiling water

braising is _ and stewing is .

( Conduction, Convection, Radiation ) is Heat transferred from flame/coil and Energy transferred via direct contact

Heated water/air expand, low density, moves to surface; cooler water/air moves to bottom; creates circular movement
Energy transferred via mass motion of molecules

Broiling, grilling, microwave; energy waves produce
Energy transferred via electromagnetic radiation

Measuring tools for ( liquid, dry ) are graduated cylinder w lip for pouring

Measuring tools for ( dry, liquid ) flat-topped cups spoons for <1/4 C

-general/ regular
-prescribed depending on health condition
-modified consistency
- mashed, chopped, grounded, puréed