Fruits and Vegetables
artichoke, broccoli and cauliflower are all examples of this vegetable
flowers
this type of nutrient is lost when a food is cooked in a large volume of water
water-soluble
The method of cooking which cooks foods more evenly in the oven by distributing the hot air
convection
fructose, glucose, and galactose are all examples of what
Monosaccharides
The Four Keys to Safe food Handling
Clean, Separate, Cook, Chill
this type of vegetable contains a high water and low carbohydrate content
leaves
by doing these things, the scorching of food in a pan can be reduced.
- slower rate of cooking
- copper bottomed pan
- flat bottom pan
- stir
The reason butter and olive oil are not used to deep fry foods
smoke point (they both are very low)
the process that involves the unfolding of a protein molecule
denaturation
The best way to tell if a food is cooked all the way through
a thermometer
this type of fruit develops from several ovaries in one flower
aggregate fruits
These vitamins are sensitive to oxidation
vitamin C, thiamin, riboflavin, vitamin B6
the transfer of energy from one molecule to the adjacent molecule
conduction
this configuration of triglycerides creates a higher melting point, and is associated with risk of heart disease
trans
The 'Danger Zone' is classified as what range of temperatures
60°F - 120°F / 16°C - 48°C
This compound is produced when vegetables in the cabbage family are cooked for an extended period of time, causing a very unpleasant smell and flavour
sinigrin
These are generally stable under heat, but can be lost if cooling in water
Minerals
the heating method in which dipoles vibrate and creates friction in food
Radiant energy/Microwave
This starch molecule is branched, and contains thickening properties
amylopectin
The acronym HACCP stands for what phrase
Hazard Analysis and Critical Control Points
the process of deterioration, leading to aging and death of the tissue and decline in quality and palatability
senescence
Doing this while cooking can negatively affect the colour and flavour of some vegetables, but also speeds cooking, reduces air contact, and is beneficial for nutrient retention
covering the pan
Boiling, blanching and steaming are all examples of what cooking method
moist heat
these act as an emulsifying in foods
phospholipids
Bacterial Infections like Salmonella or E. coli can cause symptoms within this time after eating a contaminated food
6-72hrs