Meats
The most important influence on the tenderness of meat.
The cut of meat.
This non-enzymatic browning reaction occurs when sugar is heated at a high temperature.
What is caramelization?
Heat from an electrical coil or gas flame touches a pan that heats the pan's contents.
What is the heating principle of conduction?
Two primary causes of chemical changes in food.
What are oxidation and enzymes?
The field of food science that explores the physical and chmical reactions that occur during cooking, aiming to create new and innovative food experiences.
What is molecular gastronomy?
This gives dark meat its deeper color and flavor.
What is myoglobin?
Candy may become too hard or too soft during candy making.
What is the importance of maintaining the correct temperature during the boiling stage when making candy?
Orange juice that has had calcium added during processing is an example of this.
What is fortification?
This method of food preservation removes moisture, which helps prevent spoilage by inhibiting microbial growth.
What is drying food?
Likely the first fermented products used by humans.
What are beer and mead (honey wine)?
A chemical reaction that occurs when meat is cooked at high temperatures, and is responsible for the distinctive flavor, aroma, and appearance of grilled meat.
What is the maillard reaction?
The primary function of a candy thermometer in the candy-making process.
What is "to measure sugar temperature for precise cooking?"
The process fo combining ingredients and beating them together by hand or a mixer without kneading.
What is the batter method?
A form of food preservation that creates high salt concentrations that inhibit microbial growth.
What is curing?
In the 1850s, this scientist finally proved that microorganisms were responsible for fermentation and food spoilage.
Who is Louis Pasteur?
Lower quality cuts of meat typically have less ____ and more ______.
What are fat and connective tissue?
This food component can enhance sugar crystallization, which can improve flavor.
What is acidity?
The 4 sensory attributes considered essential for consumer preference in candy?
What are taste, texture, aroma, and appearance?
The 3 categories of food based on their perishability.
Specialized plant fiber that acts as food for the good bacteria.
What are prebiotics?
These 2 ingredients are required for the Maillard reaction to occur.
What are reducing sugars (i.e., glucose or fructose) and free amino acids?
A temperature range of 234F to 240F is required to produce a soft and pliable texture for candy.
What is the soft ball stage in sugar cooking?
This form of canning is the recommended method for preserving foods with a pH higher than 4.6 to prevent botulism.
What is pressure canning?
Blanching vegetables before canning is done for this purpose.
What is to deactivate enzymes?
Living strains of bacteria that add to the population of good bacteria in your digestive system.
What are probiotics?