Egg, Dairy, Cheese
What is the name of the protective outer coating on an eggshell
Bloom
To create white flour, this part of the grain is crushed into a fine powder.
Endosperm
The primary pigment responsible for the color of meat
Myoglobin
A test where three samples are presented, one as a standard, and the participant identifies which sample is different.
Triangle test
What are the 6 Taste Classifications?
Sweet, sour, bitter, salty, umami, and oleogustus.
What is the egg shell made almost entirely out of?
Calcium
What is the acronym for remembering gluten free grains? What does each letter stand for.
Triticale
Barley
Rye
Oats
Wheat
Internal cooking temperature for poultry.
165 degrees F
What are 4 populations that are most susceptible to food born illness?
This metal is an excellent conductor of heat for cooking foods.
What is the purpose of the air cell in an egg?
Provides oxygen for the developing chick.
The process in which starch granules are hydrated, heated, and swell, leading to increased volume, viscosity, and translucency is called
Gelatinization
The omega 3 fatty acids in fish
DHA and EPA
The inability to absorb or process a certain food because of an enzyme deficiency.
Food intolerance
Acid is added to fruit to prevent which type of browning
Enzymatic
Temperature egg whites begin to coagulate at
140 degrees F
Liquid to dry ratio of muffins
1:2
What are the 3 major grades of beef?
USDA Prime
USDA Choice
USDA Select
The transfer of heat by moving air or liquid (water, fat) currents through and/or around food
Convection
The compound in ripe fruit that cause gel formation for cranberry jelly
Pectin
Main factor cow milk is graded on
bacterial content
When gels retrograde the water loss is called
Syneresis
How far away should you hold the torch when caramelizing the sugar on creme brûlée?
about 6 inches
Fluid ounces in two cups
16 fluid ounces
Out of all the mono and disaccharide used as sweeteners, which one is the MOST sweet?
Fructose
Name of enzyme commonly used in cheese making
Rennet (Chymosin)
The two proteins in flour that form gluten when flour is hydrated.
Gliadin
Glutenin
When making ice cream, what should you wear when shaking the bag?
Oven mits
Which of the following religious groups follows the practice of consuming halal meat?
Muslims
Name an oil rich in monunsaturated fat
Avocado, Canola, Olive, Peanut, Safflower
Which plant based beverage is most nutritionally similar to cows milk?
Soy milk
Three primary grains produced world wide
Wheat, corn, rice
What is the first thing you should do when getting into the lab kitchens?
wash your hands and read the recipe all the way through
Which agency regulates the National School Lunch Program?
USDA
Limiting amino acid in legumes
Methionine
Lowfat milk is also called (there is a % in the name)
1% milk
What aspect of flour is directly related to the ability of the baked product to rise.
Protein content
What decade did Mrs. K dress up as yesterday?
80's
The feeling or sensation felt by some individuals eating hot chili peppers or mint flavored foods.
Chemesthesis
The purple-red and yellow pigments in beets
Betalains
Emulsifying agent found in egg yolks
Lecithin
What is the difference between soft vs hard wheat?
Hard = higher protein
Soft = lower protein
Which government agency regulated fish?
US Dept of Commerce
Name TWO pathogenic bacteria associated with unpasteurized "raw" milk.
Salmonella
Listeria Monocytogenes
E. Coli 0157:H7
Campylobacter sp.
Yersinia enterocolitica
What is Umami?
Savory "meaty" flavor