11:709:201 Study Guide - Midterm Guide: Foodborne Illness, Sensory Analysis, Caramelization
12 Jul 2015
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11:709:201 intro foods & nutrition: learn the following definitions: Consistency: texture; employs sense of touch: brittleness, chewiness, viscosity or thickness, rubberyness. Astringency: causes puckering of mouth, due to drawing out of proteins in saliva. Chemethesis: how certain foods not physically hold/cold give impression of being hot/cooling. Volatile: found in foods and develop when heat is applied. Subjective evaluation: comparison of one food against another to determine which is more pleasurable. Objective evaluation: lab instruments instead of humans used to quantitatively measure characteristics. Solution: homogeneous mixture of solute in a solvent. Suspension: produced by mixing large water soluble molecules in solvent. Gel: viscous hot paste (sol) upon cooling becomes semi-rigid (gel) Cells swell, absorbing water, increase volume, improve viscosity. Geography: what foods are native to the area, therefore plentiful and inexpensive, Religion: influences food choices and exclusions, economics: food insecurity (low food security) - not knowing when or if the next meal will be eaten.
