Product Development
Gold Standard
Graduates from Culinology programs have training in:
Food Technology and Culinary Arts
Is there a large amount of nutrient lose when foods are freeze dried?
No
What are common enzymes used in marinades?
Papain from papaya, bromelain from pineapple Ficin from fig
List the common disaccharides
sucrose (glucose + fructose)
Maltose (glucose+glucose)
lactose (glucose + galactose)
In the product development process, PLE stands for what?
Post-launch evaluation
True or False? The product optimization process should be continuous throughout any given product’s life cycle.
True
Is sous vide a hot or cold fill
Cold Fill
What technology can be used to speed up meat marinating
Tumble marinating, continually mixed meat and marinated ingredients in a drum, usually under vacuum. (if vacuum is used this process can take as little as 30 minutes)
Which region focuses on the following flavor profiles (ingredients): sour cream, dill, paprika, allspice, carraway?
Eastern Europe
In a cross functional product development team, the responsibility of making sure the product is feasible from a food safety, sensory quality, economic, and manufacturability perspective is:
Commercialization
what are some intentional losses of nutrients during processing
-peeling, trimming, and coring
-leaching of water-soluble nutrients, this can happen during washing and blanching
What is Controlled atmosphere packaging:
- a style of packaging that continual maintains the desired atmosphere within a package, through the shelf life of the product
Many of the ingredients used in a cuisine are the result of ____ and _____ (2 answers)
climate and geography.
Luckily for both culinary students and working chefs, the essence of the world’s many cuisines can be distilled into an evaluation of six general components:
primary ingredients (proteins and starches), religious influences, typical cooking methods, cooking liquids, fats, and flavourings.
The process of converting a culinary gold standard into a manufacturable form and introducing a new product into the market is called:
Commercialization
What is a technique for allowing foods to be cooked / processed at lower temp to reduce leaching of nutrients
-Processing under a vacuum (allows processing at a lower temp) which is less damaging to sensitive vitamins and nutrients.
What are benefits of cook chill
anerobic environment prevents or slows the growth of aerobic spoilage organisms such as pseudomonads, yeast, and molds. Slowed oxidative rancidity and retention of natural color.
What is the key factor contributing to the characteristics of many cuisines
herbs and spices
Which region focuses on the following flavor profiles (ingredients): fish sauce, curry, chile?
Thailand
What are some valid and compelling reasons to optimize a product?
What are the disadvantages of severe heat treatment (when processing food)
-food may be over cooked, changes in texture, flavor and nutritional quality.
What is the minimum temperature needed to ensure safe Cook-Chill (batch cooking)
-Cooking to at least 180oF before or after bagging.
Which region focuses on the following flavor profiles (ingredients): cumin, coriander, cinnamon, ginger, onion, tomato, and fruit?
North Africa
Which region focuses on the following flavor profiles (ingredients): olive oil, garlic, basil, wine, herbs butter, sour cream, stock?
France