Selection & Evaluation
The most influential factor in a person's selection of food.
What is taste.
The 6 key elements that make up all living things.
What is Carbon, Hydrogen, Nitrogen, Oxygen, Phosphorus, and Sulfur?
The most vulnerable to foodborne illnesses.
Who are the young, old, or those with compromised immune systems?
Measured packed in fractional measuring cups.
What is brown sugar?
Process where liquids are heated to certain temperatures for certain periods of time to destroy microorganisms.
What is Pasteurization?
Physical state food must be in to taste.
What is liquid?
Steaming relies on this type of heat transfer.
What is moist-heat transfer?
Organism that lives on or within another organism at the host's expense without any useful return.
What is a parasite?
Baking, Grilling, Broiling
What are dry heat preparation methods?
Coagulate with the addition of acid.
What is casein?
The evaluation of food quality based on sensory characteristics and personal preferences.
What is a sensory (subjective test)?
The measurement of available water in food.
What is water activity aw?
Temperature range ideal for bacterial growth.
What is 40-140oF (4-60oC)?
Uses an air circulating system to cook food.
What is convection oven?
Precipitate when heated.
What is whey protein?
A type of difference test that uses two samples that are the same and 1 that is different.
What is a triangle test?
The process of breaking down table sugar into glucose and fructose.
What is hydrolysis?
Listeria, Salmonella, Botulism, Cholera, E. coli.
What are biological hazards?
Rises to the top.
What is cream/fat?
A sensory phenomenon characterized by dry, puckery feeling in the mouth.
What is astringency?
Foods with water content >.85.
What are potentially hazardous foods?
Cheese, soy sauce, and tempeh
Foods that rely on mold during processing?
Emitted from burning wood/glowing charcoal/heating panel.
What is infrared radiation?
Cutting, heating, salting, knitting, and pressing.
What are curd treatments?