FDNT 151 test 1

Social, travel, religious, travel, nutrition, emotional, economic, technology advances

appearance, odor, texture, taste(#1 reason), flavor, sound

first impression, color, form, consistency, size, design

Only 1 part is flavor

taste buds

temperature influences

Sweet, sour, bitter, Unami, salty, (New taste Oleogustus)

Aroma

olfactory center

sense of smell

Blending of taste and odor

taste buds on the tongue

produced by enzymatic reaction during heat, fermentation

produced by compounds to mimic natural flavors

Crispy, rough, cooking sounds, smooth etc.

Trained sensory panels, consumer panels,

Hedonic Scales (enjoyment scale)

ex: Red Lobster changes sodium in rolls. let panel taste it and rate it, add recommendations then test with consumers

2 samples has more of an attribute being tested (Which is the saltier chip?)

3 samples are presented, panel needs to indicate the different samples. ( 2 fat cheese vs 1 non fat cheese)

panelists are asked to indicate the sample that is identical to a given reference (one sample is control, 2 other compared to it. Find the 1 that matches the control )

Laboratory Instrument

• Viscosity (thickness)

• firmness of gel

• color

• compressibility (bread)

• shear (thickness of meat)

Enhancing the food - not noticeable

(Salt and pepper)

NaCl

Anticaking agent added to it

enhancing SWEET flavors

surpasses SOUR flavors

thickener in soups

ex: when making soup or sauces add salt last due to evaporation

Additives for flavor enhancing, thickener, and stabilizer

Food and Drug administration

• additive must be approved before use in food

“ any dried plants used for primary for seasoning purpose”

bark, roots, buds, flowers, fruits, seeds

leaves and stems of soft-stemmed plants that grow in temperature climate (basil, mint …)

slower flavor release

best added EARLIER in cooking process

rapid flavor release

add LATE in cooking

easily grown

use more in recipes

more concentrated

use 1/3 to 1/2 less in recipe

has parsley, thyme and bay leaves

tied together

whole peppercorns, bay leaves, parsley stems, thyme and cloves tied in bag and CRUSHED

Extracts, essential oils, manufactured flavor dissolved in alcohol

• add at end of cooking because flavoring are violate

• ex. pudding

used in flavor sauces, soups, and other dishes

• 50% onion 25% carrots 25% celery

wine, liquors, and distilled spirits used to flavor dishes

• 4-85% of alc. may remain after cooking

carbs, lipids, protein (found in larger quantities)

vitamins and minerals (found less in diet)

can be frozen, acts as a solvent to dissolve other molecules

bounded tightly to large molecules like protein and carbs

• does not readily freeze or boil

ratio of vapor pressure of water in food at a specific temperature to the vapor pressure of pure water at the same temperature

• scale 0.0 (no activity) to 1.0 (water)

• food with 0.85< are able to have bacteria

heating of water used to cook food

(boiling, simmering, microwave …)

carbon, hydrogen, water

C4O

• Monosaccharides(C6H12O6) - 1 sugar unit (quickly break down

  • Disaccharide- 2 sugar unit

Oligosaccharides - many sugar units

Polysaccharides

• amylose and amylopectin (harder to break down)

Raffinose

stachyose

gelling characteristics

thickening properties

animal starch ( how we store starch in our bodies)

highly branched

goes through our system and do not absorb it

Dietary fiber

binding to unhealthy foods and helps it leave our body

chemical reaction that causes browning often occur during preparation and storage

nonezymatic browning

produced by heating sugar above melting point

light brown (yummy) vs dark brown (bitter)

“browning reaction”

nonezymatic browning

series of chemical reactions involving sugar and protein

total category referring to fats and oils

carbon, hydrogen, oxygen, sometimes phosphorous

triglycerides, phospholipids, fatty acids

only use of fat when cooking

sauteeing, pan-frying, deep-frying

compound of 3 fatty acids combines with one alcohol molecule

lower melting point

higher melting point

higher risk for heart disease

small amounts found in nature

found in small amounts of foods

important as emulsifying agent

found in egg yolks

Cholesterol (only found in animal foods)

interfere with absorption of cholesterol

many uses in food prep

meat, buffering agent, forming gels, enzymes action

Denaturation and coagulation (egg white clear to white)

application of heat

beating

changing acidity

changing concentration of mineral salts

freezing

solutes dissolves in a water or water-based liquid (sugar and water)

colloids in smaller groups or small molecules in larger groups bind with water to stay apart (gels)

unstable form of dispersion due to large colloids groups, gravity causes colloids to fall to the bottom of the suspensions (slurry)

fat interfere with gluten development/ shortens the gluten

naturally occurring in some foods or formed during processing (egg to mustard) (vital in our body)

able to heat to high temp- contributes to texture color and flavor

helps control in frozen dairy products like ice cream

fat contributes to sensation of moistness concentrated source of energy (9kcal/gram)

one liquid dispersed in another liquid with which it is immiscible (oil in water/mayo/salad dressing)

insoluble in water/ soluble in organic components

fats: high melting point and solid at room temperature

oil: Lower melting point and liquid at room temperature

Temp. at which smoke comes from surface of heated fat

High smoke point - good for frying (peanuts, canola, soybean) (frying)

low smoke point - not good choice for high heat (butter) (burning)

maybe solid at room temperature, contain solid fat crystals and liquid oil (spread butter vs margarine)

off odor and off flavor in fats and in high fat foods

self-perpetuating chain reaction

(ex., Pecans, certain nuts after a while)

control storage conditions (light, moisture, and air)

use antioxidants

45% sugarcane 55% sugar beets

sugar stored in stalks

sugar stored in tap

provides a small amount of antioxidants, calcium and iron

Evaporated by cooking to a concentration with no more 35% water