Fibrous proteins in the connective tissue of meat.
What are elastin and collagen?
Are these proteins soluble or insoluble?
How does heat influence them?
100
A milk processing method that destroys harmful bacteria with heating.
What is pasteurization.
100
Baking, Broiling, Grilling, Deep Fat Frying
What are dry heat methods of meat cookery?
What subprimal cuts are ideal for these cooking methods?
100
Oil- in -water emulsion example
What is egg yolk?
What type of emulsion is butter?
100
Alpha amylase.
What egg yolk enzyme destroys starch molecules?
What type of pie filling does this relate to?
what must be done during preparation to avoid this?
200
THe point at which the positive charges are equivalent to the negative charges on a protein.
What is the isoelectric point?
What happens to protein at it's isoelectric point?
What is the isoelectric point of casein?
200
Two proteins found in milk.
What are casin and whey?
Which is more heat sensitive under normal cooking conditions?
200
Beef, pork, veal, lamb
What proteins are considered "red meat"?
200
The point at which egg white foam becomes brittle
What is maximum volume?
When should you stop beating an egg white foam?
What is maximum stability?
What are the factors that influence stability and volume of egg white foam?
200
The result of incomplete egg coagulation at the bottom of a soft meringue.
What is leaking?
How can leaking be prevented?
What is beading?
300
The change in the shape of a protein.
What is protein denaturation?
How is this different from coagulation?
What factors cause denaturation?
300
Products of milk evaporation
What is sweetened condensed milk and evaporated milk?
What are these products used for?
300
What is silken tofu?
What is a type of tofu that is ideal for use in beverages?
What are good uses for firm tofu?
300
Structures that center the egg yolk in the white.
What are chalazae?
What is the name for the membrane that surrounds the egg yolk?? The egg white??
300
This custard forms a sol, but this other one forms a gel.
What is stirred custard and baked custard?
400
Albumins and Globulins
What are globular proteins?
What are the other two types of protein in food?
400
a. Butter is this type of emulsion.
b. Milk product with a high fat content that forms a stable foam.
a. What is water-in-oil ?
What does butter start out as?
b. What is whipping cream?
400
Enzymes, pounding, salt, marination.
What methods of meat tenderization?
How are enzymes used properly? What factors must be considered?
400
G3 Globulin and Ovomucin.
What egg white proteins contribute to foam formation?
What factors increase stability of egg white foams?
400
a.Cheeses that contain emulsifiers and have good melting characteristics.
b. Syneresis
a.What are processed cheeses?
How are natural cheeses different?
b.Separation of fat and water from proteins in cheese.
How does excess heat influence cheeses?
500
The compound that combines with an enzyme to catalyze chemical reactions.
What is a substrate?
500
Rennin
What enzyme cleaves the hydrophilic portion of K-casein on casein micelles?
How does curdling continue after this happens?
How does curdling occur with acids?
What ingredients in a milk based recipe cause curdling?
500
a. Fibers shrink and fat melts.
b. Pre-cooked weight-cooked weight=
c. Evaporative losses and drip losses.
a. How does heat change animal muscle
b. How are cooking losses calculated?
c. What 2 factors are considered in cooking losses?
500
a.Vitamins and minerals found in milk.
b. Vitamins and minerals lacking in milk
a.What Vitamins A, D, riboflavin and calcium.
Which are added in fortification process?
b. Vitamin C, iron