cdohs.buncombeschools.org · Web viewFood Science – The study of the nature of food and the...
Transcript of cdohs.buncombeschools.org · Web viewFood Science – The study of the nature of food and the...
1011 Food Science ndash The study of the nature of food and the principles of its
production processing preservation and packaging 2 Nutrition ndash A food component necessary to sustain life3 Proximate Analysis ndash quantitative analysis of a mixture (as food) to determine the
percentage of components Sometimes called product testing4 Objective Method ndash The first type of analytical method commonly used in the food
industry It involves the process of obtaining reliable and valid quantitative (or objective) data
5 Science ndash The systematic knowledge of natural and physical phenomena6 Colorimeter ndash A device that measures the color of foods in terms of value hue
and chroma 7 Phenomenon ndash A fact occurrence circumstance or process that can be observed8 Applied Science ndash The process of putting scientific knowledge to practical use 9 Experiment ndash A controlled situation that allows a scientist or researcher to
determine what causes a change to occur10 Formulation ndash The term for a recipe used in the food industry11 Replicable ndash Term used to describe an experiment that meets the scientific
standard of being repeatable12 International System of Units (SI) ndash 13 Mass ndash A measure of the quantity of matter14 Gram (g) ndash The mass of 1 cubic centimeter (cm3) of water at 4degC (39degF)15 Kilogram (kg) ndash The mass of 1 liter of water at 4degC (39degF)16 Weight ndash The measure of the force of gravity between two objects17 Calibrate ndash The process of adjusting a measuring instrument to a standard 18 Length ndash The distance between two points 19 Meter (m) ndash The standard unit of length in the metric system 20 Volume ndash The amount of space occupied by an object21 Liter (L) ndash A unit of fluid volume in the metric system which equals the
space in an area 1 decimeter high by 1 decimeter wide by 1 decimeter deep (1 cubic decimeter)
22 Beaker ndash A deep wide-mouthed container with a pouring lip used to hold substances during experiments and take inexact volumes measurements
23 Erlenmeyer Flask ndash A flat-bottomed cone-shaped container used to mix and hold liquids and take inexact volume measurements
24 Graduated Cylinder ndash A tall container used to accurately measure the volume of liquids to the nearest milliliter
25 Burette ndash A graduated glass tube with a control valve at the bottom used to pour an accurate amount of liquid
26 Meniscus ndash The curve at the surface of a liquid in a container 27 Celsius degree ndash A unit of temperature equal to 01 of the difference
between the boiling (100degC) and freezing points (0degC) of water 28 Scientific Method ndash A system of steps used to solve problems 29 Hypothesis ndash A possible solution to a problem based on available evidence 30 Variable ndash A factor that is being changed in an experiment31 Control ndash The standard against which all changes in an experiment are
measured 32 Variation ndash Each change that is made in an experiment
33 Data ndash Measurable facts that are collected during an experiment34 Conclusion ndash An analysis and application of data is an experiment that
answers the question how what where when or why and describes what data and observations mean
35Meta-analysis ndash When the results of several individual studies are pooled to yield overall conclusions
Laboratory Safety Guidelines
FIVE BASIC SAFETY PROCEDURES
1 Follow experimental procedures exactlya Read the entire procedure before beginningb Wash hands before and after finishingc Do not use dirty or chipped or broken equipmentd Use separate glassware for food tasting and chemical testing
2 Protect eyes skin and clothinga Tie back loose hairb Wear safety glasses goggles or face shield when heating glass
3 Handle instruments and equipment carefullya Use tongs or heavy mittens to handle hot glasswareb Cool hot glassware slowlyc Call instructor when glass is brokend Use paper towels to clean up broken glass sweep use wet paper towel to
clean small pieces of broken glasse Call the instructor if burned run cold water over the burned areaf Wear safety glasses goggles or face shield when handling strong
chemicalsg If chemicals get into eyes or on skin flush with cool running water call the
instructor immediatelyh Lab coats or aprons should be worn in all labs
4 Handle chemicals safelya Never mix chemicals unless outlined to do so in the proceduresb Never taste ingredients or substances without permission from the
instructorc Always label containers that contain chemicals or foodsd Clean up spills immediatelye Use proper disposal methods for hazardous compounds
5 Clean-up laboratory spacea Return supplies to appropriate placeb Clean and sanitize all equipment and surfaces when finishedc Put away all equipment
Food Science Lab Report Expectations
NAMEDATE
LAB TITLE
Purpose ndash State the purpose of the lab It doesnrsquot have to be long What is the point Example To test the Stretchability of different types of mozzarella cheeses
Process ndash State the steps that your group took Once again this does not have to be lengthy This is important incase you want to recreate the lab to make sure that you get consistent results you need to make sure that you followed the steps in the same order Getting in a good habit of this now will help you later in the class when we start the capstone project
Data ndash Create some type of chart with the data you collected Make sure that the chart is well labeled Otherwise it makes no sense and is useless information
SummaryConclusions ndash It is important that you DO NOT skip this part This is where you take all of the information and wrap it all up State what you learned from the lab What conclusions can be made about your data What factors could have affected your results
Foods II - Safety Quiz1 Follow experimental procedures exactly
a Read
b Wash hands
c Do not use or broken equipment
d Use separate glassware for food tasting and chemical testing2 Protect eyes skin and clothing
a _____________ loose hair
b Wear when heating glass3 Handle instruments and equipment carefully
a Use to handle hot glassware
b Cool hot glassware
c Call when glass is broken
d Use paper towels to clean up broken glass sweep use wet paper towel to clean small pieces of broken glass
e Call the instructor if burned run over the burned area
f Wear safety glasses goggles or face shield when handling strong chemicals
g If chemicals get into eyes or on skin flush with call the instructor immediately
h Lab coats or should be worn in all labs4 Handle chemicals safely
a Never mix unless outlined to do so in the procedures
b Never taste ingredients or substances without from the instructor
c Always label containers that contain or
d Clean up spills e Use proper disposal methods for hazardous compounds
5 Clean-up laboratory spacea Return supplies to appropriate place
b Clean and all equipment and surfaces when finishedc Put away all equipment
Measurement and EquipmentWord bank
Time pH Refractometer Temperature Mass Electronic scale Viscosity Ruler Thermometer Texture Colorimeter Length Color Knife and bread Stretchability Sugar content Stopwatch ForkRuler Water activity Funnel Litmus paper
Directions for each statement write the measurement and equipment needed
1 The amount of acids or bases in something
2 The distance from one point to another
3 The quantity or weight of something
4 How much something can holdhow much space something takes up
5 How much water pressure is present
6 How much sugar is present
7 The amount of elasticity before an item breaks
8 Measured in days hours minutes and seconds
9 The hue or tintshade of something
10 The way something feels and how easily it can be broken (soft chewy
crunchy etc)
11 How easily something flows
12 The heat intensity or measure of heat
Glass Stirring Rod
Purpose Used to stir hot liquids Also used to guide liquids when pouring into a small opening
Beaker
Purpose To hold andor examine liquids
Erlenmeyer Flask
Purpose The neck allows for easy holding and pouring Can also be closed with a cork or stopper
Thermometer
Purpose Measures temperature
Dropper
Purpose Used to dispense small amounts of a liquid
Pipette
Purpose Used to transfer and measure a small amount of liquid Test Tube
Purpose Used to mix and evaluate liquids Glass can be heated
Petri Dish
Purpose Used to culture bacteria
Graduated Cylinder
Purpose Used to accurately measure volumes of liquid
Mortar amp Pestle
Purpose Used to grind and mix substances
Beaker Tongs
Purpose Used to transport a beaker without having to touch the beaker with skin due to the risk of burns from heat or chemicals
Electric Balance
Purpose Used to measure mass
Microscope
Purpose To magnify an object that (usually) cannot be seen without magnification
MEASUREMENT LABA LENGTH
1 What is the basic metric unit _____________
2 Draw a line that is 7 mm long
3 Draw a line that is 7 cm long
4 Estimate the following lengths in metric units and then measure them to determine their true lengths The letters in parenthesis indicate the unit in which your must
report your answer
B MASS1 What is the metric unit ______________
2 Estimate the following masses in metric units then measure them to determine their true masses
Estimate Actual Estimate ActualPenny (g) Large Paperclip (g)
Pencil (g) Empty Drink Can (g)
Hershey Kiss (g) Small Paper Clip (g)
Estimate Actual
Estimate Actual
Table Height (m) Door Height (m)
Large Paperclip (mm)
Kitchen Counter Height (m)
Length of textbook (cm)
Small Trash can (cm)
3 Tare the balance with the gum wrapper (regular) Mass the gum Chew the gum for 5 minutes Place the chewed gum back on the wrapper and mass it Record Subtract the mass of the chewed gum from the original mass of the gum and record the difference Repeat with sugar free gum
Individual DataOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
4 Calculate the averages from your grouprsquos data
Group AverageOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
C VOLUME 1 What is the metric unit
2 Hold an eyedropper over a graduated cylinder and count the number of drops it takes to make
1 ml ______ drops 10 ml _______ drops
3 Each person of your group will measure frac12 cup of water with a liquid measuring cup and then pour it into a graduated cylinder to measure in ml Next each person will do this with a dry measure cup record the results
Name ml with liquid measuring cup
ml with dry measuring cup
D TEMPERATURE
1 What is the metric unit ___________
2 Complete the following table
Temp Scale Symbol Water
FreezesWater Boils
Room Temperatur
e
Body Temperatur
eMetric
Fahrenheit
3 Place 4 ice cubes in a beaker with frac12 cup water Measure temperature Wait 30 seconds and record temperature again Add frac14 cup rock salt ndash record temperature Wait 30 seconds and record temperature again
TemperatureInitialAfter 30 secondsWith saltAfter 30 seconds
E pH
Determine the pH for the following
Item pH Acid Base or NeutralDistilled waterTap waterMilkLemon juiceVinegarEgg white
F Gummy Bears
Soaking Solution
Before Measurements After Measurements Comments
102
1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor
2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth
3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food
4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively
5 Appearance ndash The shape size color and condition of a product
6 Flavor ndash The combined effect of taste and aroma
7 Astringency ndash The ability of substance to draw up the muscles of the mouth
8 Aroma ndash Odor
9 Volatile ndash The property of evaporating quickly
10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
11 Texture ndash The way a product feels to the fingers tongue teeth and palate
12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
33 Data ndash Measurable facts that are collected during an experiment34 Conclusion ndash An analysis and application of data is an experiment that
answers the question how what where when or why and describes what data and observations mean
35Meta-analysis ndash When the results of several individual studies are pooled to yield overall conclusions
Laboratory Safety Guidelines
FIVE BASIC SAFETY PROCEDURES
1 Follow experimental procedures exactlya Read the entire procedure before beginningb Wash hands before and after finishingc Do not use dirty or chipped or broken equipmentd Use separate glassware for food tasting and chemical testing
2 Protect eyes skin and clothinga Tie back loose hairb Wear safety glasses goggles or face shield when heating glass
3 Handle instruments and equipment carefullya Use tongs or heavy mittens to handle hot glasswareb Cool hot glassware slowlyc Call instructor when glass is brokend Use paper towels to clean up broken glass sweep use wet paper towel to
clean small pieces of broken glasse Call the instructor if burned run cold water over the burned areaf Wear safety glasses goggles or face shield when handling strong
chemicalsg If chemicals get into eyes or on skin flush with cool running water call the
instructor immediatelyh Lab coats or aprons should be worn in all labs
4 Handle chemicals safelya Never mix chemicals unless outlined to do so in the proceduresb Never taste ingredients or substances without permission from the
instructorc Always label containers that contain chemicals or foodsd Clean up spills immediatelye Use proper disposal methods for hazardous compounds
5 Clean-up laboratory spacea Return supplies to appropriate placeb Clean and sanitize all equipment and surfaces when finishedc Put away all equipment
Food Science Lab Report Expectations
NAMEDATE
LAB TITLE
Purpose ndash State the purpose of the lab It doesnrsquot have to be long What is the point Example To test the Stretchability of different types of mozzarella cheeses
Process ndash State the steps that your group took Once again this does not have to be lengthy This is important incase you want to recreate the lab to make sure that you get consistent results you need to make sure that you followed the steps in the same order Getting in a good habit of this now will help you later in the class when we start the capstone project
Data ndash Create some type of chart with the data you collected Make sure that the chart is well labeled Otherwise it makes no sense and is useless information
SummaryConclusions ndash It is important that you DO NOT skip this part This is where you take all of the information and wrap it all up State what you learned from the lab What conclusions can be made about your data What factors could have affected your results
Foods II - Safety Quiz1 Follow experimental procedures exactly
a Read
b Wash hands
c Do not use or broken equipment
d Use separate glassware for food tasting and chemical testing2 Protect eyes skin and clothing
a _____________ loose hair
b Wear when heating glass3 Handle instruments and equipment carefully
a Use to handle hot glassware
b Cool hot glassware
c Call when glass is broken
d Use paper towels to clean up broken glass sweep use wet paper towel to clean small pieces of broken glass
e Call the instructor if burned run over the burned area
f Wear safety glasses goggles or face shield when handling strong chemicals
g If chemicals get into eyes or on skin flush with call the instructor immediately
h Lab coats or should be worn in all labs4 Handle chemicals safely
a Never mix unless outlined to do so in the procedures
b Never taste ingredients or substances without from the instructor
c Always label containers that contain or
d Clean up spills e Use proper disposal methods for hazardous compounds
5 Clean-up laboratory spacea Return supplies to appropriate place
b Clean and all equipment and surfaces when finishedc Put away all equipment
Measurement and EquipmentWord bank
Time pH Refractometer Temperature Mass Electronic scale Viscosity Ruler Thermometer Texture Colorimeter Length Color Knife and bread Stretchability Sugar content Stopwatch ForkRuler Water activity Funnel Litmus paper
Directions for each statement write the measurement and equipment needed
1 The amount of acids or bases in something
2 The distance from one point to another
3 The quantity or weight of something
4 How much something can holdhow much space something takes up
5 How much water pressure is present
6 How much sugar is present
7 The amount of elasticity before an item breaks
8 Measured in days hours minutes and seconds
9 The hue or tintshade of something
10 The way something feels and how easily it can be broken (soft chewy
crunchy etc)
11 How easily something flows
12 The heat intensity or measure of heat
Glass Stirring Rod
Purpose Used to stir hot liquids Also used to guide liquids when pouring into a small opening
Beaker
Purpose To hold andor examine liquids
Erlenmeyer Flask
Purpose The neck allows for easy holding and pouring Can also be closed with a cork or stopper
Thermometer
Purpose Measures temperature
Dropper
Purpose Used to dispense small amounts of a liquid
Pipette
Purpose Used to transfer and measure a small amount of liquid Test Tube
Purpose Used to mix and evaluate liquids Glass can be heated
Petri Dish
Purpose Used to culture bacteria
Graduated Cylinder
Purpose Used to accurately measure volumes of liquid
Mortar amp Pestle
Purpose Used to grind and mix substances
Beaker Tongs
Purpose Used to transport a beaker without having to touch the beaker with skin due to the risk of burns from heat or chemicals
Electric Balance
Purpose Used to measure mass
Microscope
Purpose To magnify an object that (usually) cannot be seen without magnification
MEASUREMENT LABA LENGTH
1 What is the basic metric unit _____________
2 Draw a line that is 7 mm long
3 Draw a line that is 7 cm long
4 Estimate the following lengths in metric units and then measure them to determine their true lengths The letters in parenthesis indicate the unit in which your must
report your answer
B MASS1 What is the metric unit ______________
2 Estimate the following masses in metric units then measure them to determine their true masses
Estimate Actual Estimate ActualPenny (g) Large Paperclip (g)
Pencil (g) Empty Drink Can (g)
Hershey Kiss (g) Small Paper Clip (g)
Estimate Actual
Estimate Actual
Table Height (m) Door Height (m)
Large Paperclip (mm)
Kitchen Counter Height (m)
Length of textbook (cm)
Small Trash can (cm)
3 Tare the balance with the gum wrapper (regular) Mass the gum Chew the gum for 5 minutes Place the chewed gum back on the wrapper and mass it Record Subtract the mass of the chewed gum from the original mass of the gum and record the difference Repeat with sugar free gum
Individual DataOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
4 Calculate the averages from your grouprsquos data
Group AverageOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
C VOLUME 1 What is the metric unit
2 Hold an eyedropper over a graduated cylinder and count the number of drops it takes to make
1 ml ______ drops 10 ml _______ drops
3 Each person of your group will measure frac12 cup of water with a liquid measuring cup and then pour it into a graduated cylinder to measure in ml Next each person will do this with a dry measure cup record the results
Name ml with liquid measuring cup
ml with dry measuring cup
D TEMPERATURE
1 What is the metric unit ___________
2 Complete the following table
Temp Scale Symbol Water
FreezesWater Boils
Room Temperatur
e
Body Temperatur
eMetric
Fahrenheit
3 Place 4 ice cubes in a beaker with frac12 cup water Measure temperature Wait 30 seconds and record temperature again Add frac14 cup rock salt ndash record temperature Wait 30 seconds and record temperature again
TemperatureInitialAfter 30 secondsWith saltAfter 30 seconds
E pH
Determine the pH for the following
Item pH Acid Base or NeutralDistilled waterTap waterMilkLemon juiceVinegarEgg white
F Gummy Bears
Soaking Solution
Before Measurements After Measurements Comments
102
1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor
2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth
3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food
4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively
5 Appearance ndash The shape size color and condition of a product
6 Flavor ndash The combined effect of taste and aroma
7 Astringency ndash The ability of substance to draw up the muscles of the mouth
8 Aroma ndash Odor
9 Volatile ndash The property of evaporating quickly
10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
11 Texture ndash The way a product feels to the fingers tongue teeth and palate
12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
Food Science Lab Report Expectations
NAMEDATE
LAB TITLE
Purpose ndash State the purpose of the lab It doesnrsquot have to be long What is the point Example To test the Stretchability of different types of mozzarella cheeses
Process ndash State the steps that your group took Once again this does not have to be lengthy This is important incase you want to recreate the lab to make sure that you get consistent results you need to make sure that you followed the steps in the same order Getting in a good habit of this now will help you later in the class when we start the capstone project
Data ndash Create some type of chart with the data you collected Make sure that the chart is well labeled Otherwise it makes no sense and is useless information
SummaryConclusions ndash It is important that you DO NOT skip this part This is where you take all of the information and wrap it all up State what you learned from the lab What conclusions can be made about your data What factors could have affected your results
Foods II - Safety Quiz1 Follow experimental procedures exactly
a Read
b Wash hands
c Do not use or broken equipment
d Use separate glassware for food tasting and chemical testing2 Protect eyes skin and clothing
a _____________ loose hair
b Wear when heating glass3 Handle instruments and equipment carefully
a Use to handle hot glassware
b Cool hot glassware
c Call when glass is broken
d Use paper towels to clean up broken glass sweep use wet paper towel to clean small pieces of broken glass
e Call the instructor if burned run over the burned area
f Wear safety glasses goggles or face shield when handling strong chemicals
g If chemicals get into eyes or on skin flush with call the instructor immediately
h Lab coats or should be worn in all labs4 Handle chemicals safely
a Never mix unless outlined to do so in the procedures
b Never taste ingredients or substances without from the instructor
c Always label containers that contain or
d Clean up spills e Use proper disposal methods for hazardous compounds
5 Clean-up laboratory spacea Return supplies to appropriate place
b Clean and all equipment and surfaces when finishedc Put away all equipment
Measurement and EquipmentWord bank
Time pH Refractometer Temperature Mass Electronic scale Viscosity Ruler Thermometer Texture Colorimeter Length Color Knife and bread Stretchability Sugar content Stopwatch ForkRuler Water activity Funnel Litmus paper
Directions for each statement write the measurement and equipment needed
1 The amount of acids or bases in something
2 The distance from one point to another
3 The quantity or weight of something
4 How much something can holdhow much space something takes up
5 How much water pressure is present
6 How much sugar is present
7 The amount of elasticity before an item breaks
8 Measured in days hours minutes and seconds
9 The hue or tintshade of something
10 The way something feels and how easily it can be broken (soft chewy
crunchy etc)
11 How easily something flows
12 The heat intensity or measure of heat
Glass Stirring Rod
Purpose Used to stir hot liquids Also used to guide liquids when pouring into a small opening
Beaker
Purpose To hold andor examine liquids
Erlenmeyer Flask
Purpose The neck allows for easy holding and pouring Can also be closed with a cork or stopper
Thermometer
Purpose Measures temperature
Dropper
Purpose Used to dispense small amounts of a liquid
Pipette
Purpose Used to transfer and measure a small amount of liquid Test Tube
Purpose Used to mix and evaluate liquids Glass can be heated
Petri Dish
Purpose Used to culture bacteria
Graduated Cylinder
Purpose Used to accurately measure volumes of liquid
Mortar amp Pestle
Purpose Used to grind and mix substances
Beaker Tongs
Purpose Used to transport a beaker without having to touch the beaker with skin due to the risk of burns from heat or chemicals
Electric Balance
Purpose Used to measure mass
Microscope
Purpose To magnify an object that (usually) cannot be seen without magnification
MEASUREMENT LABA LENGTH
1 What is the basic metric unit _____________
2 Draw a line that is 7 mm long
3 Draw a line that is 7 cm long
4 Estimate the following lengths in metric units and then measure them to determine their true lengths The letters in parenthesis indicate the unit in which your must
report your answer
B MASS1 What is the metric unit ______________
2 Estimate the following masses in metric units then measure them to determine their true masses
Estimate Actual Estimate ActualPenny (g) Large Paperclip (g)
Pencil (g) Empty Drink Can (g)
Hershey Kiss (g) Small Paper Clip (g)
Estimate Actual
Estimate Actual
Table Height (m) Door Height (m)
Large Paperclip (mm)
Kitchen Counter Height (m)
Length of textbook (cm)
Small Trash can (cm)
3 Tare the balance with the gum wrapper (regular) Mass the gum Chew the gum for 5 minutes Place the chewed gum back on the wrapper and mass it Record Subtract the mass of the chewed gum from the original mass of the gum and record the difference Repeat with sugar free gum
Individual DataOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
4 Calculate the averages from your grouprsquos data
Group AverageOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
C VOLUME 1 What is the metric unit
2 Hold an eyedropper over a graduated cylinder and count the number of drops it takes to make
1 ml ______ drops 10 ml _______ drops
3 Each person of your group will measure frac12 cup of water with a liquid measuring cup and then pour it into a graduated cylinder to measure in ml Next each person will do this with a dry measure cup record the results
Name ml with liquid measuring cup
ml with dry measuring cup
D TEMPERATURE
1 What is the metric unit ___________
2 Complete the following table
Temp Scale Symbol Water
FreezesWater Boils
Room Temperatur
e
Body Temperatur
eMetric
Fahrenheit
3 Place 4 ice cubes in a beaker with frac12 cup water Measure temperature Wait 30 seconds and record temperature again Add frac14 cup rock salt ndash record temperature Wait 30 seconds and record temperature again
TemperatureInitialAfter 30 secondsWith saltAfter 30 seconds
E pH
Determine the pH for the following
Item pH Acid Base or NeutralDistilled waterTap waterMilkLemon juiceVinegarEgg white
F Gummy Bears
Soaking Solution
Before Measurements After Measurements Comments
102
1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor
2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth
3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food
4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively
5 Appearance ndash The shape size color and condition of a product
6 Flavor ndash The combined effect of taste and aroma
7 Astringency ndash The ability of substance to draw up the muscles of the mouth
8 Aroma ndash Odor
9 Volatile ndash The property of evaporating quickly
10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
11 Texture ndash The way a product feels to the fingers tongue teeth and palate
12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
Foods II - Safety Quiz1 Follow experimental procedures exactly
a Read
b Wash hands
c Do not use or broken equipment
d Use separate glassware for food tasting and chemical testing2 Protect eyes skin and clothing
a _____________ loose hair
b Wear when heating glass3 Handle instruments and equipment carefully
a Use to handle hot glassware
b Cool hot glassware
c Call when glass is broken
d Use paper towels to clean up broken glass sweep use wet paper towel to clean small pieces of broken glass
e Call the instructor if burned run over the burned area
f Wear safety glasses goggles or face shield when handling strong chemicals
g If chemicals get into eyes or on skin flush with call the instructor immediately
h Lab coats or should be worn in all labs4 Handle chemicals safely
a Never mix unless outlined to do so in the procedures
b Never taste ingredients or substances without from the instructor
c Always label containers that contain or
d Clean up spills e Use proper disposal methods for hazardous compounds
5 Clean-up laboratory spacea Return supplies to appropriate place
b Clean and all equipment and surfaces when finishedc Put away all equipment
Measurement and EquipmentWord bank
Time pH Refractometer Temperature Mass Electronic scale Viscosity Ruler Thermometer Texture Colorimeter Length Color Knife and bread Stretchability Sugar content Stopwatch ForkRuler Water activity Funnel Litmus paper
Directions for each statement write the measurement and equipment needed
1 The amount of acids or bases in something
2 The distance from one point to another
3 The quantity or weight of something
4 How much something can holdhow much space something takes up
5 How much water pressure is present
6 How much sugar is present
7 The amount of elasticity before an item breaks
8 Measured in days hours minutes and seconds
9 The hue or tintshade of something
10 The way something feels and how easily it can be broken (soft chewy
crunchy etc)
11 How easily something flows
12 The heat intensity or measure of heat
Glass Stirring Rod
Purpose Used to stir hot liquids Also used to guide liquids when pouring into a small opening
Beaker
Purpose To hold andor examine liquids
Erlenmeyer Flask
Purpose The neck allows for easy holding and pouring Can also be closed with a cork or stopper
Thermometer
Purpose Measures temperature
Dropper
Purpose Used to dispense small amounts of a liquid
Pipette
Purpose Used to transfer and measure a small amount of liquid Test Tube
Purpose Used to mix and evaluate liquids Glass can be heated
Petri Dish
Purpose Used to culture bacteria
Graduated Cylinder
Purpose Used to accurately measure volumes of liquid
Mortar amp Pestle
Purpose Used to grind and mix substances
Beaker Tongs
Purpose Used to transport a beaker without having to touch the beaker with skin due to the risk of burns from heat or chemicals
Electric Balance
Purpose Used to measure mass
Microscope
Purpose To magnify an object that (usually) cannot be seen without magnification
MEASUREMENT LABA LENGTH
1 What is the basic metric unit _____________
2 Draw a line that is 7 mm long
3 Draw a line that is 7 cm long
4 Estimate the following lengths in metric units and then measure them to determine their true lengths The letters in parenthesis indicate the unit in which your must
report your answer
B MASS1 What is the metric unit ______________
2 Estimate the following masses in metric units then measure them to determine their true masses
Estimate Actual Estimate ActualPenny (g) Large Paperclip (g)
Pencil (g) Empty Drink Can (g)
Hershey Kiss (g) Small Paper Clip (g)
Estimate Actual
Estimate Actual
Table Height (m) Door Height (m)
Large Paperclip (mm)
Kitchen Counter Height (m)
Length of textbook (cm)
Small Trash can (cm)
3 Tare the balance with the gum wrapper (regular) Mass the gum Chew the gum for 5 minutes Place the chewed gum back on the wrapper and mass it Record Subtract the mass of the chewed gum from the original mass of the gum and record the difference Repeat with sugar free gum
Individual DataOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
4 Calculate the averages from your grouprsquos data
Group AverageOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
C VOLUME 1 What is the metric unit
2 Hold an eyedropper over a graduated cylinder and count the number of drops it takes to make
1 ml ______ drops 10 ml _______ drops
3 Each person of your group will measure frac12 cup of water with a liquid measuring cup and then pour it into a graduated cylinder to measure in ml Next each person will do this with a dry measure cup record the results
Name ml with liquid measuring cup
ml with dry measuring cup
D TEMPERATURE
1 What is the metric unit ___________
2 Complete the following table
Temp Scale Symbol Water
FreezesWater Boils
Room Temperatur
e
Body Temperatur
eMetric
Fahrenheit
3 Place 4 ice cubes in a beaker with frac12 cup water Measure temperature Wait 30 seconds and record temperature again Add frac14 cup rock salt ndash record temperature Wait 30 seconds and record temperature again
TemperatureInitialAfter 30 secondsWith saltAfter 30 seconds
E pH
Determine the pH for the following
Item pH Acid Base or NeutralDistilled waterTap waterMilkLemon juiceVinegarEgg white
F Gummy Bears
Soaking Solution
Before Measurements After Measurements Comments
102
1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor
2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth
3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food
4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively
5 Appearance ndash The shape size color and condition of a product
6 Flavor ndash The combined effect of taste and aroma
7 Astringency ndash The ability of substance to draw up the muscles of the mouth
8 Aroma ndash Odor
9 Volatile ndash The property of evaporating quickly
10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
11 Texture ndash The way a product feels to the fingers tongue teeth and palate
12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
b Clean and all equipment and surfaces when finishedc Put away all equipment
Measurement and EquipmentWord bank
Time pH Refractometer Temperature Mass Electronic scale Viscosity Ruler Thermometer Texture Colorimeter Length Color Knife and bread Stretchability Sugar content Stopwatch ForkRuler Water activity Funnel Litmus paper
Directions for each statement write the measurement and equipment needed
1 The amount of acids or bases in something
2 The distance from one point to another
3 The quantity or weight of something
4 How much something can holdhow much space something takes up
5 How much water pressure is present
6 How much sugar is present
7 The amount of elasticity before an item breaks
8 Measured in days hours minutes and seconds
9 The hue or tintshade of something
10 The way something feels and how easily it can be broken (soft chewy
crunchy etc)
11 How easily something flows
12 The heat intensity or measure of heat
Glass Stirring Rod
Purpose Used to stir hot liquids Also used to guide liquids when pouring into a small opening
Beaker
Purpose To hold andor examine liquids
Erlenmeyer Flask
Purpose The neck allows for easy holding and pouring Can also be closed with a cork or stopper
Thermometer
Purpose Measures temperature
Dropper
Purpose Used to dispense small amounts of a liquid
Pipette
Purpose Used to transfer and measure a small amount of liquid Test Tube
Purpose Used to mix and evaluate liquids Glass can be heated
Petri Dish
Purpose Used to culture bacteria
Graduated Cylinder
Purpose Used to accurately measure volumes of liquid
Mortar amp Pestle
Purpose Used to grind and mix substances
Beaker Tongs
Purpose Used to transport a beaker without having to touch the beaker with skin due to the risk of burns from heat or chemicals
Electric Balance
Purpose Used to measure mass
Microscope
Purpose To magnify an object that (usually) cannot be seen without magnification
MEASUREMENT LABA LENGTH
1 What is the basic metric unit _____________
2 Draw a line that is 7 mm long
3 Draw a line that is 7 cm long
4 Estimate the following lengths in metric units and then measure them to determine their true lengths The letters in parenthesis indicate the unit in which your must
report your answer
B MASS1 What is the metric unit ______________
2 Estimate the following masses in metric units then measure them to determine their true masses
Estimate Actual Estimate ActualPenny (g) Large Paperclip (g)
Pencil (g) Empty Drink Can (g)
Hershey Kiss (g) Small Paper Clip (g)
Estimate Actual
Estimate Actual
Table Height (m) Door Height (m)
Large Paperclip (mm)
Kitchen Counter Height (m)
Length of textbook (cm)
Small Trash can (cm)
3 Tare the balance with the gum wrapper (regular) Mass the gum Chew the gum for 5 minutes Place the chewed gum back on the wrapper and mass it Record Subtract the mass of the chewed gum from the original mass of the gum and record the difference Repeat with sugar free gum
Individual DataOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
4 Calculate the averages from your grouprsquos data
Group AverageOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
C VOLUME 1 What is the metric unit
2 Hold an eyedropper over a graduated cylinder and count the number of drops it takes to make
1 ml ______ drops 10 ml _______ drops
3 Each person of your group will measure frac12 cup of water with a liquid measuring cup and then pour it into a graduated cylinder to measure in ml Next each person will do this with a dry measure cup record the results
Name ml with liquid measuring cup
ml with dry measuring cup
D TEMPERATURE
1 What is the metric unit ___________
2 Complete the following table
Temp Scale Symbol Water
FreezesWater Boils
Room Temperatur
e
Body Temperatur
eMetric
Fahrenheit
3 Place 4 ice cubes in a beaker with frac12 cup water Measure temperature Wait 30 seconds and record temperature again Add frac14 cup rock salt ndash record temperature Wait 30 seconds and record temperature again
TemperatureInitialAfter 30 secondsWith saltAfter 30 seconds
E pH
Determine the pH for the following
Item pH Acid Base or NeutralDistilled waterTap waterMilkLemon juiceVinegarEgg white
F Gummy Bears
Soaking Solution
Before Measurements After Measurements Comments
102
1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor
2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth
3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food
4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively
5 Appearance ndash The shape size color and condition of a product
6 Flavor ndash The combined effect of taste and aroma
7 Astringency ndash The ability of substance to draw up the muscles of the mouth
8 Aroma ndash Odor
9 Volatile ndash The property of evaporating quickly
10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
11 Texture ndash The way a product feels to the fingers tongue teeth and palate
12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
Glass Stirring Rod
Purpose Used to stir hot liquids Also used to guide liquids when pouring into a small opening
Beaker
Purpose To hold andor examine liquids
Erlenmeyer Flask
Purpose The neck allows for easy holding and pouring Can also be closed with a cork or stopper
Thermometer
Purpose Measures temperature
Dropper
Purpose Used to dispense small amounts of a liquid
Pipette
Purpose Used to transfer and measure a small amount of liquid Test Tube
Purpose Used to mix and evaluate liquids Glass can be heated
Petri Dish
Purpose Used to culture bacteria
Graduated Cylinder
Purpose Used to accurately measure volumes of liquid
Mortar amp Pestle
Purpose Used to grind and mix substances
Beaker Tongs
Purpose Used to transport a beaker without having to touch the beaker with skin due to the risk of burns from heat or chemicals
Electric Balance
Purpose Used to measure mass
Microscope
Purpose To magnify an object that (usually) cannot be seen without magnification
MEASUREMENT LABA LENGTH
1 What is the basic metric unit _____________
2 Draw a line that is 7 mm long
3 Draw a line that is 7 cm long
4 Estimate the following lengths in metric units and then measure them to determine their true lengths The letters in parenthesis indicate the unit in which your must
report your answer
B MASS1 What is the metric unit ______________
2 Estimate the following masses in metric units then measure them to determine their true masses
Estimate Actual Estimate ActualPenny (g) Large Paperclip (g)
Pencil (g) Empty Drink Can (g)
Hershey Kiss (g) Small Paper Clip (g)
Estimate Actual
Estimate Actual
Table Height (m) Door Height (m)
Large Paperclip (mm)
Kitchen Counter Height (m)
Length of textbook (cm)
Small Trash can (cm)
3 Tare the balance with the gum wrapper (regular) Mass the gum Chew the gum for 5 minutes Place the chewed gum back on the wrapper and mass it Record Subtract the mass of the chewed gum from the original mass of the gum and record the difference Repeat with sugar free gum
Individual DataOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
4 Calculate the averages from your grouprsquos data
Group AverageOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
C VOLUME 1 What is the metric unit
2 Hold an eyedropper over a graduated cylinder and count the number of drops it takes to make
1 ml ______ drops 10 ml _______ drops
3 Each person of your group will measure frac12 cup of water with a liquid measuring cup and then pour it into a graduated cylinder to measure in ml Next each person will do this with a dry measure cup record the results
Name ml with liquid measuring cup
ml with dry measuring cup
D TEMPERATURE
1 What is the metric unit ___________
2 Complete the following table
Temp Scale Symbol Water
FreezesWater Boils
Room Temperatur
e
Body Temperatur
eMetric
Fahrenheit
3 Place 4 ice cubes in a beaker with frac12 cup water Measure temperature Wait 30 seconds and record temperature again Add frac14 cup rock salt ndash record temperature Wait 30 seconds and record temperature again
TemperatureInitialAfter 30 secondsWith saltAfter 30 seconds
E pH
Determine the pH for the following
Item pH Acid Base or NeutralDistilled waterTap waterMilkLemon juiceVinegarEgg white
F Gummy Bears
Soaking Solution
Before Measurements After Measurements Comments
102
1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor
2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth
3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food
4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively
5 Appearance ndash The shape size color and condition of a product
6 Flavor ndash The combined effect of taste and aroma
7 Astringency ndash The ability of substance to draw up the muscles of the mouth
8 Aroma ndash Odor
9 Volatile ndash The property of evaporating quickly
10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
11 Texture ndash The way a product feels to the fingers tongue teeth and palate
12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
MEASUREMENT LABA LENGTH
1 What is the basic metric unit _____________
2 Draw a line that is 7 mm long
3 Draw a line that is 7 cm long
4 Estimate the following lengths in metric units and then measure them to determine their true lengths The letters in parenthesis indicate the unit in which your must
report your answer
B MASS1 What is the metric unit ______________
2 Estimate the following masses in metric units then measure them to determine their true masses
Estimate Actual Estimate ActualPenny (g) Large Paperclip (g)
Pencil (g) Empty Drink Can (g)
Hershey Kiss (g) Small Paper Clip (g)
Estimate Actual
Estimate Actual
Table Height (m) Door Height (m)
Large Paperclip (mm)
Kitchen Counter Height (m)
Length of textbook (cm)
Small Trash can (cm)
3 Tare the balance with the gum wrapper (regular) Mass the gum Chew the gum for 5 minutes Place the chewed gum back on the wrapper and mass it Record Subtract the mass of the chewed gum from the original mass of the gum and record the difference Repeat with sugar free gum
Individual DataOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
4 Calculate the averages from your grouprsquos data
Group AverageOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
C VOLUME 1 What is the metric unit
2 Hold an eyedropper over a graduated cylinder and count the number of drops it takes to make
1 ml ______ drops 10 ml _______ drops
3 Each person of your group will measure frac12 cup of water with a liquid measuring cup and then pour it into a graduated cylinder to measure in ml Next each person will do this with a dry measure cup record the results
Name ml with liquid measuring cup
ml with dry measuring cup
D TEMPERATURE
1 What is the metric unit ___________
2 Complete the following table
Temp Scale Symbol Water
FreezesWater Boils
Room Temperatur
e
Body Temperatur
eMetric
Fahrenheit
3 Place 4 ice cubes in a beaker with frac12 cup water Measure temperature Wait 30 seconds and record temperature again Add frac14 cup rock salt ndash record temperature Wait 30 seconds and record temperature again
TemperatureInitialAfter 30 secondsWith saltAfter 30 seconds
E pH
Determine the pH for the following
Item pH Acid Base or NeutralDistilled waterTap waterMilkLemon juiceVinegarEgg white
F Gummy Bears
Soaking Solution
Before Measurements After Measurements Comments
102
1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor
2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth
3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food
4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively
5 Appearance ndash The shape size color and condition of a product
6 Flavor ndash The combined effect of taste and aroma
7 Astringency ndash The ability of substance to draw up the muscles of the mouth
8 Aroma ndash Odor
9 Volatile ndash The property of evaporating quickly
10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
11 Texture ndash The way a product feels to the fingers tongue teeth and palate
12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
3 Tare the balance with the gum wrapper (regular) Mass the gum Chew the gum for 5 minutes Place the chewed gum back on the wrapper and mass it Record Subtract the mass of the chewed gum from the original mass of the gum and record the difference Repeat with sugar free gum
Individual DataOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
4 Calculate the averages from your grouprsquos data
Group AverageOriginal Mass
Chewed Mass
Difference
Regular GumSugar Free Gum
C VOLUME 1 What is the metric unit
2 Hold an eyedropper over a graduated cylinder and count the number of drops it takes to make
1 ml ______ drops 10 ml _______ drops
3 Each person of your group will measure frac12 cup of water with a liquid measuring cup and then pour it into a graduated cylinder to measure in ml Next each person will do this with a dry measure cup record the results
Name ml with liquid measuring cup
ml with dry measuring cup
D TEMPERATURE
1 What is the metric unit ___________
2 Complete the following table
Temp Scale Symbol Water
FreezesWater Boils
Room Temperatur
e
Body Temperatur
eMetric
Fahrenheit
3 Place 4 ice cubes in a beaker with frac12 cup water Measure temperature Wait 30 seconds and record temperature again Add frac14 cup rock salt ndash record temperature Wait 30 seconds and record temperature again
TemperatureInitialAfter 30 secondsWith saltAfter 30 seconds
E pH
Determine the pH for the following
Item pH Acid Base or NeutralDistilled waterTap waterMilkLemon juiceVinegarEgg white
F Gummy Bears
Soaking Solution
Before Measurements After Measurements Comments
102
1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor
2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth
3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food
4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively
5 Appearance ndash The shape size color and condition of a product
6 Flavor ndash The combined effect of taste and aroma
7 Astringency ndash The ability of substance to draw up the muscles of the mouth
8 Aroma ndash Odor
9 Volatile ndash The property of evaporating quickly
10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
11 Texture ndash The way a product feels to the fingers tongue teeth and palate
12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
Temp Scale Symbol Water
FreezesWater Boils
Room Temperatur
e
Body Temperatur
eMetric
Fahrenheit
3 Place 4 ice cubes in a beaker with frac12 cup water Measure temperature Wait 30 seconds and record temperature again Add frac14 cup rock salt ndash record temperature Wait 30 seconds and record temperature again
TemperatureInitialAfter 30 secondsWith saltAfter 30 seconds
E pH
Determine the pH for the following
Item pH Acid Base or NeutralDistilled waterTap waterMilkLemon juiceVinegarEgg white
F Gummy Bears
Soaking Solution
Before Measurements After Measurements Comments
102
1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor
2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth
3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food
4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively
5 Appearance ndash The shape size color and condition of a product
6 Flavor ndash The combined effect of taste and aroma
7 Astringency ndash The ability of substance to draw up the muscles of the mouth
8 Aroma ndash Odor
9 Volatile ndash The property of evaporating quickly
10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
11 Texture ndash The way a product feels to the fingers tongue teeth and palate
12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
102
1 Subjective Method ndash An assessment of how people interpret appearance texture and flavor
2 Mouthfeel ndash The scientific term that describes how a food feels in the mouth
3 Sensory Evaluation ndash The human analysis of the taste smell sound feel and appearance of food
4 Taste Bias ndash A tendency to like or dislike a food based on positive or negative experiences respectively
5 Appearance ndash The shape size color and condition of a product
6 Flavor ndash The combined effect of taste and aroma
7 Astringency ndash The ability of substance to draw up the muscles of the mouth
8 Aroma ndash Odor
9 Volatile ndash The property of evaporating quickly
10 Olfactory Bulb ndash A bundle of nerve fibers located at the base of the brain behind the bridge of the nose
11 Texture ndash The way a product feels to the fingers tongue teeth and palate
12 Chewiness ndash A texture quality based on the ease with which one part of a food slides past another without breaking
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
13 Graininess ndash A texture quality based on the size of the particles in a food product
14 Brittleness ndash A texture quality based on how easily a food shatters or breaks apart
15 Firmness ndash A texture quality based on a foodrsquos resistance to pressure
16 Consistency ndash The thinness or thickness of a food product which can be measured in terms of pourability
17 Taste Test Panel ndash A group of people who evaluate the flavor texture appearance and aroma of food products
18 Consumer Taste Panel - A group of untrained consumers who evaluate products after they have been developed to determine what the average consumer will prefer
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
Lab 3B ndash Taste Test Panel
Safety Wash hands before handling food Dispose of leftover food in proper garbage containers Clean all surfaces and equipment with hot soapy water
PurposeFood preferences are based on experience flavor advertisements peer pressure culture and habits One goal of setting up a taste test is to prevent all these factors from affecting food choices of test panel members After conducting taste tests food sciences must determine hot to overcome factors that may interfere with the sales of new products In this lab you will practice evaluating food samples
Supplies Paper PlatePenPencil1 each of 3 samples of item 11 each of 3 samples of item 2 1 each of 3 samples of item 3 Glass of lukewarm water
Procedure1 Walk around the room and obtain 1 of each sample Do not discuss with other
class members 2 On the paper plate write the sample number beside each item so that you
remember the numbers Pay attention so that you do not get samples mixed up3 Take a bite of each sample chew for at least 20 seconds For the drinks swirl in
your mouth for 20 seconds 4 Evaluate the aroma color texture (carbonationfizziness for the drinks) and
flavor of samples Record your evaluations in a data table Use a ranking of 1 for the lowest and 5 for the highest (best) for each characteristic
5 Note any other specific observations in a comments section 6 Take a small swallow of water in between samples 7 Repeat for the remaining samples Sample similar items together 8 For each item make a prediction of the brand (Coke Pepsi RC Generic etc)
Calculations Add scores for each item Create a table with the scores for each item for all class members Determine the average scores for each item Determine which sample was the class favorite in each category Make a bar graph with the class averages
Questions 1 Did you prefer any food or drink brands other than those you usually purchase 2 Were there clear class favorites in each sample category3 Why are there so many brands of the same types of foods available
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
4 What variables may have influenced the results How could you control these variables in future taste testing situations
5 Were you surprised by any brands that you liked or did not likeSample Data Table Set up ndash Create your own for all of your personal responseshellip
Aroma (1-5)
Color (1-5)
Texture (1-5)
Flavor (1-5) Prediction Comments
Soft Drink 1Soft Drink 2Soft Drink 3
Sample Classroom Table (Correct or Not)
A 1 A 2 B B 1 B 2 B 3 C 1 C 2 C 3
CourtneyDillonSarahBradenAustinNoahMarshallAutumnEliFrankieMarleeJaniceTimothyClaudiaCalliMonicaJoseMaddyJordynnHunter
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
AVERAGE
101 Learning Questions What is food analysis What is the difference between an experiment and proximate analysis What are some examples of objective methods in food analysis
Learning Questions 102 What is the subjective method What are examples of sensory properties used in a food analysis laboratory What influences the results of a sensory analysis
Who uses it
Texture
Flavor
AppearanceUses ___________________
and___________________ scoring forms to assess sensory characteristics of food
Sensory analysis has the potential to be both
____________________ and _______________________
Sensory Analysis ishellip
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
201
1 Chemistry ndash The study of the makeup structure and properties of substances and the changes that occur to them
2 Matter ndash Anything that occupies space and has mass
3 Atom ndash The smallest unit of any elemental substance that maintains the characteristics of that substance
4 Element ndash A substance that contains only one kind of atom
5 Atomic Number ndash The number of protons in the nucleus of each atom of an element
6 Atomic Mass ndash Approximately the sum of the masses of all protons and neutrons in an atom
7 Atomic Mass Unit ndash A measure approximately equal to the mass of one proton or neutron
8 Compound ndash A substance in which two or more elements have been chemically combined
9 Molecule ndash The basic unit of any compound
10 Chemical Formula ndash A combination of symbols that represents the elements that make up a compound
11 Physical Change ndash A transformation of a substance involving a shift in shape physical state size or temperature without a shift in chemical identity
12 Phase Change ndash A physical change in the visible structure of matter without changing the molecular structure
13 Energy ndash The ability to do work
14 Potential Energy ndash Energy that is stored the energy of position the measure of work done
15 Kinetic Energy ndash The energy of motion
16 External Energy ndash Energy applied to an object by another source
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
17 Internal Energy ndash Energy within an object
18 Mechanical Energy ndash The total kinetic and potential energy of a system
19 Chemical Energy ndash Energy generated by the forming and breaking of chemical bonds during a chemical change
20 Endothermic Reaction ndash A reaction whose products have less total heat than the reactants
21 Exothermic Reaction ndash A reaction during which energy is released
22 Electrical Energy ndash Energy produced by the movement of electrons
23 Radiant Energy - Energy transmitted in the form of waves through space or some medium
24 Microwave ndash A low-frequency electromagnetic wave of radiant energy
25 Heat ndash An energy transfer from one body to another caused by a temperature difference between the two bodies
26 Heat Capacity ndash The ability of a substance to absorb heat
27 Specific Heat ndash The ability of a substance to absorb or transfer heat as compared to waterrsquos ability to absorb or transfer heat
28 Temperature ndash The measure of the average kinetic energy of a group of individual molecules an indirect measure of molecular motion
29 Conduction ndash A transfer of heat energy through matter from particle-to-particle collisions
30 Convection ndash A transfer of heat energy by the motion of fluids such as water or air
31 Latent Heat of Fusion ndash The energy needed to melt of freeze a substance
32 Evaporation ndash The phase change when a substance changes from a liquid to a gas
33 Vaporization ndash The phase change when a substance changes from a liquid to a gas
34 Condensation ndash The phase change when a substance changes from a gas to a liquid
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
35 Liquefaction ndash The phase change when a substance changes from a gas to a liquid
36 Latent Heat of Vaporization ndash The energy needed to evaporate or condense a substance
37 Latent Heat ndash The energy needed to complete the rearranging of molecules that occurs at the point of a phase change of a substance
38 Sublimation ndash Changing a substance directly from a solid phase to a gas phase
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-
Questions and Answers on the Periodic Table
1 How many elements are in the periodic table
2 Describe each of the four pieces of information presented in the block below
3 Identify all of the elements that make up these common food substances
Salt (NaCl) ________________________________________
Water (H20) ________________________________________
Baking soda (NaHCO3) ________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11) ________________________________________
Ethanol C2H5OH) ________________________________________
Oxygen8O
1599
Brainstorming Physical Changes to Food
BACKGROUND There are three physical changes that affect food ndash change in shape andor size change in phase andor change in the temperature without changing its chemical identity Identify what change if any could be made to the food without altering the chemical identity
FOOD SHAPESIZE PHASE TEMPERATURE
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
Graphic Organizer ndash Matter Power Point
Energy amp Heat Transfer Power Point Notes
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Matter
Energy (5 Types)
MatterMatterMatterMatterMatterMatterMatter
Physical Changes Power Point Notes
Physical Changes are crucial in
Physical PropertiesThermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its shape or size
Changing the Temperature
Changing Phase
202
1 Ionization ndash The process of forming ions
2 Acid ndash A substance that creates a surplus of hydrogen or hydronium ions
3 Base ndash A substance that produces a surplus of hydroxide ions
4 Salt ndash A combination of acids and bases that form a compound with ionic bonds
5 Neutral - A term describing a substance that has an equal number of positive and negative charges
6 Organic Dye ndash A naturally occurring color pigment that changes color when exposed to acids or bases
7 pH Scale ndash A range used to express the degree of concentration of hydrogen or hydronium ions present in a solution
8 Indicator ndash An organic dye that demonstrates through color change the degree of acidity of a solution
9 Titration ndash Process of adding a base with a known pH to an acid or adding an acid with a known pH to a base
10 Neutralization ndash The point at which all ions in a solution have combined chemically also the process of reacting an acid and a base to form a salt and water
11 Concentration ndash A food that is reduced in volume by having part of the water removed
12 Buffer ndash A compound that helps stabilize pH by absorbing excess acids or bases in a solution
Acids amp Bases Graphic Organizer (Use with Acids amp Bases Powerpoint)
Acids (Information)
Bases (Information)
Effects of pH on Food
pH Measurement Graphic Organizer (Use with pH Measurement PowerPoint)
Definition of pH
-
-
-
Measurement Method ndash Litmus Paper
Measurement Method ndash Indicator Strips
Measurement Method ndash pH Meter Measurement Method ndash Titratable Acidity
Measurement Method ndash Indicator Dye
Chemical Properties of Food Graphic OrganizerTo use with Chemical Properties of Food PowerPoint
Chemical Changes Result in
1 3
Chemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical PropertiesChemical Properties
2 4LAB - Elements of Chemistry Acids and Bases
PurposeStudents will predict if common household products are acids or bases Students will then measure the pH using a pH meter if available Students will record their results and work in groups to draw conclusions
Each group of students will need the following materials pH meter if available samples of these materials in a cup
1 distilled water2 lemon juice3 vinegar4 baking soda5 ammonia6 Baking powder 7 1 egg white
Procedures
Item Predicted pH
Actual pH Conclusion
Distilled water Lemon Juice Vinegar 2 T Baking soda + frac14 c distilled water Ammonia 2 T Baking powder + frac14 c distilled water 1 egg white1 egg white + 1 T vinegar
Questions1 Which of the substances tested were acids
2 Which were bases
3 What was the pH of distilled water What should the pH be for distilled water What does this say about the other results
Lab - Chemical Changes in Stir FryPurpose In this experiment you will observe chemical changes in stir fry You will observe the chemical changes for each of the ingredients in the stir fry
Equipment Sautersquo panSpatulaCutting boardChefrsquos knifeSuppliesOnions (Caramelization odor and flavor) Cabbage (odor)Meat (browning)Carrots (Caramelization odor and flavor)Broccoli MushroomsHerbs and spices of your choiceVegetable oil
Procedure1 Cut up meat and vegetables on a cleaned and sanitized cutting board2 Heat oil in wok or sauteacute pan3 Cook onions for until translucent4 Add meat and cook until brown5 Add remaining vegetables and cook until tender6 Plate vegetables and observe differences in the appearance between the raw and cooked ingredients7 Record your findings on the table and attach to your laboratory reporting form
What are the differences between each of the raw ingredients and the cooked ingredients
Ingredient Raw appearanceCooked appearance
Chemical change
Onion
Meat
Cabbage
Carrots
Broccoli
Mushroom
Quick Fried Rice
1 frac12 cups water1 frac12 cup Minute Rice2 T Soy Sauce or to tastefrac12 cup water13 cup onion minced3 T butter1 egg slightly beaten
1 In a microwave safe bowl combine 1frac12 cups water with 1frac12 cups instant rice Add salt if desired Microwave 5 minutes
2 Meanwhile in a large skillet cook onion in 2 T butter until translucent
3 Add remaining 1 T butter and eggs (beaten) to the skillet Stir constantly until egg is cooked
4 Add rice5 Sauteacute stirring constantly over medium heat6 Mix frac12 cup water with 2 T soy sauce and stir into rice
LAB - Effect of Acid on Buttermilk BiscuitsKitchen 1 Ingredients
3 cups all-purpose flour3 teaspoons baking powder34 cups buttermilk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Procedures
1 Preheat oven to 450oF 2 Sift flour so there are no lumps Add baking powder salt and baking soda Add
solid shortening slowly working it into the dry ingredients Use a large spatula or spoon or clean hands
3 Next add the buttermilk working it into the mixture too After all ingredients are thoroughly mixed put it on a floured counter top or cutting board
4 Knead the dough until it is about the consistency of clay that kids play with in grade school You can make it a little dryer by sprinkling more flour on your counter or cutting board
5 After it is the right consistency roll until it is about frac12-inch thick Cut with a round cookie cutter or glass
6 Place the biscuits on a cookie sheet that is lightly greased7 Bake these biscuits for about 10-12 minutes on the middle rack in the oven until
golden brown 8 Remove from the oven Cut five biscuits into quarters Put all quarters onto a
plate labeled ldquoGroup ___rdquo9 Taste one biscuit prepared by each of the four groups and record your
observations on the data table
Kitchen 3Ingredients3 cups all-purpose flour3 teaspoons baking powder14 cup buttermilkfrac12 cup milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 2Ingredients3 cups all-purpose flour3 teaspoons baking powder34 cups milk1 teaspoon salt34 teaspoon baking soda34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups buttermilk34 cup solid shortening
Kitchen 4Ingredients3 cups self-rising flourfrac34 teaspoon baking soda34 cups milk1 T vinegar34 cup solid shortening
Differences between five different versions of a buttermilk biscuit recipe
Recipe version
Color Taste Texture Perceived quality
Group 1
Group 2
Group 3
Group 4
Group 5
Color ndash describe the color of the biscuit on the inside and the outsideTaste ndash describe if the biscuit is sour salty sweet andor bitterTexture ndash describe if it is tough or tenderPerceived quality ndash describe the overall quality of the biscuit
Questions
1 Which biscuit was the best Describe why
2 How does altering the amount of the buttermilk in the recipe change the color taste texture and overall quality of the biscuit
3 What is the function of buttermilk in the recipe
201 Learning Questions
What is matter What is the periodic table and how is it classified What are types and examples of physical properties of food What is energy What are types and examples of heat transfer
202 Learning Questions What are chemical properties of food What are changes to the chemical properties of food What is an acid and what is a base and how do the compare How are acids and bases commonly identified in food How are acids and bases commonly measured in food What are the basic properties of acids and bases Why is it important to know the pH of a food
301
1 Surface Tension ndash The force between molecules at the outside edge of a substance
2 Free Water ndash Water that is easily separated from food tissues
3 Bound Water ndash Water that is tied to the structure of large molecules like protein and starches
4 Hydrate ndash Any chemical compound that is loosely bound with water
5 Anhydrous ndashFree from water
6 Water Activity ndash The measure of the particle water pressure over a food as compared to the vapor pressure (gaseous water) over pure water at a given temperature
7 Hydrated ndash Full of water
8 Contaminant ndash Anything that makes a substance impure or unsuitable
9 Pollutant ndash Anything that makes a substance impure or unsuitable
10 Solution ndash A homogeneous mixture of one material dissolved in another
6 Nutrient Groups PowerPoint Notes
Six Nutrient Groups
1
2
3
4
5
6
Carbohydrates Lipids
Protein Water
Vitamins amp Mineral(We will discuss these in more detail later)
Two Forms of Water PowerPoint Notes
Bound Water Free (or Unbound) Water
Definition
Examples
Water Quality PowerPoint Notes
Anything added to water can change its _____________________ or ________________
Amount of change depends on the amount of the ________________ in _______________
Changes include Substances commonly in water
Effect of Minerals on Water Effect of Salt amp Sugar on Water
Functions of Water PowerPoint Notes
Heat Medium Universal Solvent
Water WorksheetSome answers may be 2 words Spaces do not count in the letter count
USE TEXTBOOK ndash Chapter 7
1 A substance other than water (8 letters)
2 A food component necessary to sustain life (8 letters)
3 Anything that makes a substance impure or unsuitable (11 letters)
4 A bond within a molecule in which there is an equal sharing of electrons (20
letters)
5 Water that is easily separated from food tissues (9 letters)
6 The measure of the partial water pressure over a food as compared to the vapor
pressure over pure water a given temperature (13 letters)
7 The force between molecules at the outside edge of a substance (14 letters)
8 Full of water (8 letters)
9 Between molecules (14 letters)
10 The force of the weight of gases in the air pressing down on a surface (19 letters)
11 Free of water (9 letters)
12 Anything that makes a substance impure or unsuitable (9 letters)
13 A bond within a molecule in which there is an unequal sharing of electrons (17
letters)
14 An attraction of the positively charged hydrogen atom of one molecule toward the
negative end of another molecule (12 letters)
15 Water that is tied to the structure of large molecules like protein and starches (10
letters)
16 Any chemical compound that is loosely bound with water
17 The following is a code Use it to answer the following question ndash 4 7 7 11 4 5 11 5 8 5 7 4 8 7 4 6
Water is considered the ______________ _____________ (extra credit for explaining the code)
Lab Water Content in Foods
Directions 1 Obtain a sample of each food 2 Mass the fruit (Each fruit separately) Place the fruit in the
dehydrator Be sure to label the tray that you use 3 Let the fruit dehydrate over night 4 On Day 2- mass the fruit Use the initial mass and subtract the final
mass to determine the water content in grams5 To determine the water content percentage
Final massinitial mass
Water Content in Food
Water content (grams)
Water content ()
Apple slices
Strawberry Slices
Banana Slices
Grapes
Questions
1 Why is accuracy in measuring important in food technology
2 How does the water content of foods affect the quality of the food
3 Which sample had the greatest water loss and explain why
Lab Water in Hot Dogs
Equipment amp Supplies Needed
Student Directions
DAY 11 Record the calories fat grams and protein in
each hot dog variation from the nutrition labels on the packages Record the cost
2 Dice frac12 of each type of hot dog and mass the hot dog pieces
3 Place the pieces on a tray for the dehydrator Make sure your tray is labeled
4 Panfry the remaining hot dogs until plump and lightly browned
5 Try a sample of each type of hot dog (Just a bite)
6 Record observations of flavor texture and appearance
DAY 21 After 24 hours in the dehydrator carefully
remove the tray 2 Mass the hot dog and record mass for all
types
Electronic balance Paring knife Cutting board Sauteacute pan Dehydrator
Hot dogs of various varieties
You will need to be sure to divide the tray for the dehydrator and label so that you can distinguish between the different types of hot dog
Data Table - Identification Brand and Type
Hot Dog 1 Hot Dog 2Hot Dog 3Hot Dog 4
Data Table - Label Information Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Calories per Serving Grams of fat per serving Grams of Protein per Serving
Cost per Hot dog
Data Table - Mass of Water and Hot DogsHot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Mass of Uncooked Hot Dog Mass of Dry Hot Dog Water Lost
Percentage of Water in Hot Dog
Data Table - Observations Hot Dog 1 Hot Dog 2 Hot Dog 3 Hot Dog 4
Flavor
Texture
Appearance
Questions
1 Which type of hot dog had the highest water content
2 Which type of hot dog had the lowest water content
3 What relationship if any was there between the water and fat content in the hot dogs
4 What relationship if any was there between the water content and the cost of the hot dogs
5 Which hot dogs had the best flavor and texture
Lab Effect of Substances in Water on Quality of Flavored Drinks
Equipment Needed Student Directions
7 Add one packet of Kool-Aid in each type of water Prepare the Kool-Aid by using each of the sampled water
8 Taste each sample and record findings on the data table provided
9 Between each sample take a sip of water to clear the palate
10 Answer the following questions below
4 packets of regular not artificially sweetened kool-ade or other powdered beverage
unflavored carbonated watertap waterbottled waterwell water (sample if possible)
Data Table ndash Affect of Substances in Water on Quality of Soft Drinks
Soft Drinks Taste Odor Overall Quality
Sample 1
Sample 2
Sample 3
Sample 4
Questions
1 Which flavored drink did you prefer
2 Why did you prefer this flavored drink
3 What qualities did you like in this flavored drink
4 Which flavored drink was your least favorite Why
5 What qualities were absent in this flavored drink
Sugar
1 Carbohydrate ndash A group of organic compounds that contain the elements carbon hydrogen and oxygen in a basic structure Cx(H2O)y
2 Saccharide ndash The name given in organic chemistry to all carbohydrates that are classified as sugars
3 Monosaccharide ndash A simple sugar molecule that cannot be broken down into a smaller molecule without changing its basic nature
4 Fructose ndash A monosaccharide that is found widely in fruits and honey
5 Glucose ndash A monosaccharide that is the most abundant of the sugars which is the basic energy source of humans
6 Mannose ndash A monosaccharide that is a component of long chains of sugars found in some plants
7 Galactose ndash A monosaccharide that can only be found in animals and humans and is one of the basic sugars found in milk
8 Ribose ndash A sugar that contains only five carbons
9 Disaccharide ndash Two monosaccharides joined together
10 Sucrose ndashTable sugar a disaccharide that contains one glucose and one fructose molecule
11 Maltose ndash A disaccharide made of two glucose molecules that is commonly found in grains as malt
12 Lactose ndash A disaccharide composed of one glucose and one galactose molecule that is the sugar found in milk
13 Dextrose ndash The name for glucose used by the confectionery trade
14 Solubility ndash The ability of a solute to dissolve in a solvent
15 Carmelization ndash The changing of sugar into a brown liquid when it is subjected to high or prolonged heat
16 Glycogen-Multibranched chains of glucose
17 Insulin ndash A hormone produced by the pancreas that allows glucose to move into the cells where it can be used for energy
Sugar PowerPoint Notes
Sugar is the most simple also called a
Sugar is composed of three elements The Basic Structure (chemical) is
1
2
3
Two Types of Sugars
Monosaccharides Disaccharides
Types of Monosaccharides Types of Disaccharides
1 1
2 2
3 3
Functions of Sugar in Food PowerPoint Notes
Functions of
Sugar in Food
LAB The Effect of Sugar on Yeast Fermentation
Equipment 2 pyrex custard cupspoon for stirringmeasuring spoons frac12 cup measure
Procedure
1 Pour about frac12 cup (100 mls) of warm water (not too hot or it will kill the yeast) into the 2 pyrexreg custard cups
2 Dissolve 1 tsp sugar in one of the custard cups Do not add sugar to the other custard cup
3 Add 1 tsp yeast to each custard cups and mix well 4 Label each of the custard cups samples to identify which
sample has sugar5 Record what each of the samples look and smells like on
the data table6 Cover samples with plastic wrap and put them
somewhere warm but not hot Next to a warm stove or oven would be a good place
7 Check the samples after 5 minutes and record observations on the data table
8 Check the samples again after 5 minutes and record your observations on the data table
9 Complete questions at the end of Data Table B-302 The Effect of Sugar on Yeast Fermentation
Supplies
1 package dry yeast1 cup warm watergranulated sugar
Data Table ndash The Effect of Sugar on Yeast Fermentation
SAMPLES 0 minutes 5 minutes 10 minutes
Yeast with Sugar
Yeast Only
Questions
1 Did one of the samples show more fermentation If so which sample
2 Why did this sample show more fermentation
3 How did the samples change over the 10 minute time period
4 How does sugar contribute to the fermentation of yeast
5 How did the water act as the universal solvent in this experiment
Complex Carbohydrates
1 Polysaccharide ndash A molecule that consists of many sugar units
2 Starch ndash Molecules that are composed of sugar units or saccharides linked in branched or straight chains
3 Amylose ndash Starches that have glucose units linked in a line
4 Amylopectin ndash Starches that have a branched structure
5 Cellulose ndash A carbohydrate made from large amounts of -D-glucose which is indigestible
6 Pectin ndash A complex carbohydrate that is found in plant cells and made of chemical derivatives of a monosaccharide called sugar acids
7 Gelatinization ndash Thickening a liquid with starch while heating
8 Slurry ndash An uncooked mixture of water and starch
9 Paste ndash A thickened mixture of starch and liquid that has very little flow
10 Gel ndash A rigid starch mixture compose of molecules bound together in a three dimensional network that keeps the molecules from shifting in comparison to one another
11 Retrogradation ndash The firming of a gel during cooling and standing
12 Syneresis ndash Water leaking out of a gel in storage
13 Stability ndash The ability of a thickened mixture to remain constant over time and temperature changes
14 Opacity ndash The degree to which an object blocks light
15 Modified Starch ndash A starch that has been changed structurally by chemical or mechanical means
16 Roux ndash A gravy that has had the starch heated in fat until it turns a rich red-brown
17 Ketosis ndash The process the body uses to turn fat into energy when carbohydrates are not present
Complex Carbohydrates PowerPoint Notes
Complex carbohydrates are ___________________________ linked together called
Found in
4 Types of Complex Carbohydrates
StarchMost abundant _________________Many _________ units bonded togetherTwo basic structures in plants _____________ ______________Found in
CelluloseMany ________ units bonded together
GumsSoluble ___________ Function
1
2
Examples
PectinsSoluble _______________Naturally occurring in __________
Produce strong ________ such as _________ and ___________
Functions of Complex Carbohydrates PowerPoint Notes
________________
________________ ________________
Starch
Pectins
Cellulose
Gums
Physical Properties of Starch PowerPoint Notes
3 Functions of Complex
Carbohydrates
Binding agents hold _____ or more products together
Tow Examples
o ___________________
Binds ____________ to vegetables and meat
o ____________________
Binds cocoa in chocolate milk
______________ Ice cream
Thickens liquidso First heat to________thickening
power Gelatinization o Allows starch molecule to _____ and
______ water o Starch loses thickening power with
an _________ of heat and ________o Salt and __________ compete for
water and interfere with gelatinization
Starch - _________ Pectins ndash used to thicken or ____ jams
and jellies
Five Properties to consider when
choosing a starch for food preparation
Firming of a gel during _________ and standing o Amolyose-amylose
bonding o Desirable when
forming a gel o Undesirable when
gel cracks upon standing ndash such as cracks in a ____________
Effect of _______ - o Breaks down ________ and weakens _____o Should be added to a starch __________ after it has _________
_________ - water leaking from a ______ due to prolonged storage
Opacity o How much an object __________ light o Wheat starch ndash good for __________ and _______
Translucency o How much _________ can pass through an object
Cornstarch _______________ arrowroot
Good for __________ sauces pie __________s and
Consider type of ___________
o Gritty vs ___________ texture
o ____________
Resistance of a ___________ to ________
Starches hold their ________ resist flow o Example ndash flow of ________ vs ________ paste o More starch greater resistance to _______
____________ vs ____________
The ability of a _____________ mixture to remain ____________ over time and ___________ changes
Freezing
Heating
- Waxy _________ starch
- ____________
- ____________
Lab Characteristics of Starch
Equipment Mortar amp Pestle 2 Slides Microscope Electronic Balance100-mL graduated cylinder 400-mL beakerglass rod glass pie plateViscosity ring (can use a cookie cutter)Beaker TongsRubber Scrapper Thermometer
Procedure
Part I 1 Crush the starch with a pestle in a mortar until
very fine 2 Place a small amount of starch on a slide and
examine under the microscope Record the physical characteristics you observe Go around the room and observe all 5
3 Add a drop of water on a second slide and examine under the microscrope Record observations
Part II1 Mass 10 g of the assigned starch 2 Combine the starch and 50 mL of water in a 400-
mL beaker 3 Add 200 mL more water and stir with a glass
rod 4 Heat on a range over moderate heat (5) until
the mixture comes to a boil that cannot be stirred down
5 Place a glass pie plate over the line-spread sheet Place a viscosity ring in the center of the pie plate Use beaker tongs to remove the beaker from the range and fill the ring with hot starch mixture
6 Lift the ring allowing the starch mixture to flow for 1 minute
7 Record the number of circles covered by the mixture at each of four points (top bottom left right) Record the average in a data table
Supplies11 g assigned starch Kitchen 1 ndash Cornstarch Kitchen 2 ndash Potato Flour Kitchen 3 ndash Flaxseed Meal Kitchen 4 ndash Corn Flour Kitchen 5 ndash White Rice Flour 250 mL water plus 1 or 2 dropsline spread sheet
Data Table ndash Characteristics of Starch Appearance under Microscope
Appearance under microscope with water
Average Viscosity
Appearance of Gel
Cornstarch
Potato Flour
Flaxseed Meal
Corn Flour
White Rice Flour
Questions
1 What starch has the smallest particles
2 What starch has the greatest thickening power in a hot liquid
3 Which starches produce a translucent gel
LAB Which Fruits Contain Pectin Equipment Paring Knife Blender 400-mL beaker strainer 100-mL graduated cylinder 2 150-mL beakers Measuring SpoonsGlass Rod
Procedure 1 Wash the fruit The apple and pear should eb cored
The pit should be removed from the peach Cut fruit into chunks and puree in a blender or food processor
2 Pour pureed fruit into a 400-mL beaker and place on a range over medium heat If necessary add water to prevent sticking (The fruit should not float in the water)
3 Simmer the fruit 10 minutes then strain it to separate the juice from the pulp
4 Pour 30 mL (2 T) of fruit juice into each of two 150-mL beakers Label one beaker A and the other B
5 Add the sugar and Epsom salts to Beaker A Stir the mixture with a glass rod until the sugar and Epsom salts are dissolved
6 Wash the glass rod and let the mixture stand 20 minutes Record your observations
7 While beaker A is standing add the ethanol to the fruit juice in beaker B Stir the mixture with a glass rod Record your observations
8 Compare your results to the other fruits 9 Dispose of juice mixtures by flushing them one at a
time down the sink with hot water
Supplies Fruit (250 mL = 1 cup)Kitchen 1 ndash appleKitchen 2 ndash Peach Kitchen 3 ndash Pear Kitchen 4 ndash Grapes Kitchen 5 ndash Strawberries 10 mL (2 teaspoons) sugar 15 mL (1 Tablespoons) Epsom salts30 mL (2 Tablespoons) ethanol (ethyl alcohol)
NOTE If heated fruit juice contains pectin adding Epsom salts and sugar will cause a semisold mass to form Adding ethanol to fruit juice will also cause pectin to form a soild mass if it is present in large enough amounts
Questions
1 Which fruits contain the most pectin
2 Which fruits contain the least pectin
3 What procedures will help low-pectin fruits form jams and jellies
Lipids1 Lipid ndash An organic compound that is insoluble in water and has a greasy feel
2 Fatty acid ndash An organic molecule that consists of a carbon chain with carboxyl group at one end
3 Triglyceride- A glycerol with a fatty acid joined at each of the three hydroxyl sites
4 Phospholipid- A glycerol base with two fatty acids and a phosphorus-containing acid attached
5 Sterol ndash A complicated molecule derived or made from lipids
6 Saturated ndash Describes a fatty acid that has the maximum number of hydrogen atoms
7 Unsaturated ndash Describes a fatty acid that does not contain all the hydrogen it could contain
8 Monounsaturated ndash Describes a fatty acid that has one double bond in the carbon chain
9 Polyunsaturated ndash Describes a fatty acid that has two or more double bonds in the carbon chain
10 Fat ndash A lipid that is solid at temperature
11 Oil- A lipid that is liquid at room temperature
12 Melting Point ndash The temperature at which a lipid is completely liquid
13 Hydrogenation ndash The process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level
14 Marbling ndash The specks or streaks of fat in muscle tissue of animals used for meats
15 Solidification point ndash The temperature at which all lipids in a mixture are in a solid state
16 Rancidity ndash A form of food spoilage that occurs when the addition of oxygen causes the formation of new compounds which have an unpleasant flavor
17 Essential Fatty Acid ndash A fatty acid that cannot be produced by the human body
18 Omega-3 fatty acid ndash A polyunsaturated fatty acid that has a double bond between the third and fourth carbon from the end with the methyl group (CH3)
19 Lipoprotein ndash A cluster of lipid and protein molecules
Lipids PowerPoint Notes
Basics
Contain 3 Elements
(List below)
In water lipids are
___soluble
or
___ insoluable
(Check one)
Lipids have a __________ feel
Lipids
____ do
____ do not
provide structure to foods
(check one)
Examples
3 Types of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
Categorizing Lipids
Based on Structure
Based on __________
state
Fats Oils Hydrogenation
Unsaturated fatty acids
Solid at _______ temperature
_________ at room temperature Increase
hydrogen ________ content to turn _______ to __________
Saturated Fatty acids High in
_________
Fatty acids
_________ in unsaturated fatty acids
Characteristics of Lipids
Glycerides
Two units __________ backbone and _________ acid Forms ________________ - have one fatty acid
________________ - have _____ fatty acids
- Mono- and diglycerides are partially soluble in water
- Added to ___________ foods to prevents ___________
- Important in ________ industry
__________________ - have ______ fatty acids
Phospholipids
- A glycerol with _____ fatty acids one acid that contains a __________
o Phosphorus
containing acid _________ in water
o Fatty acids are _________ in water
- Structure allows phospholipids to mix with both
- __________ and ______-based substances
o Used in the ______ industry as an emulsifier
o Lecithin in ____________is an
Sterols
Complex _____________ made from _________ acids
Cholesterol
- Found in __________ - based foods
- Not found in _______-based foods
Vitamin ____
- Fortified ______
SOLIDIFICATION POINT
Lipids in a mixture ___________ at different
____________________Solidification point Temperature at which all
lipids in a ___________ are
in a _________state
Lipids _____________
rather than ___________
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
SOLIDIFICATIONS vs MELTING POINT
If an oil is ______ monounsaturated fat _____ polyunsaturated fat and _____ saturated fat different lipid molecules will solidify at different temperatures
ExamplesSaturated fats will state to solidify _______
Polyunsaturated molecule will not completely solidify until the temperature drops ___________ more
MELTING POINT
Lipids ____________ have a specific melting point
Mixture of _____________
Saturated vs unsaturated fatty acids in lipids =
____________ melting points
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
Functions of Lipids in Food PowerPoint Notes7 Main Functions
Transfer Heat
-Excellent heat medium ndash allows foods to ______ unlike ________ -Prolonged heating ndash Lipids break apart ndash produce _______ which is called smoke point Undesirable _______ and flavor changes then occur ________ oil at this point -Flash Point - _____ hot enough to flame
Smoke Point
Point at which ______ begins to smoke
Safflower - ____ Soybean - _______
Corn - _______ Peanut - ________
Olive Oil - _____ Shortening - _____
Tenderize
Tenderized baked product ________ fats shortens _______ strands better than ________ fats so more tender product Fats with _______ melting point-Can be worked ________ without melting and _________ a more tender baked product
Aeration
Addition of ______ to a batter -Saturated fats _____ air increases volume -Oils do not _____ air amp produce a _______ texture in baked goods Creaming fat and sugar _________ viscosity ndash batter is more __________
Enhance Flavor
Desirable flavors_____________ amp ____________
FlavorlessWanted for _________ and ____________ oil
Lubricate
Lubricates food components
-_________ to chew ____________
mouth feel and makes foods seem more
Liquid in Emulsions
Emulsion ndash a mixture that contains a _________ and a water-based liquid Lipids are usually one of the 2 ________ Emulsions may or may not be _______________ Examples
RAPID DETERIOTRATE
Autooxidation - Lipids exposed to oxygen ndash Causes lipids to _________________ ______________ oils more susceptible high-________ foods become rancid Rancidity ndash Form of ________ spoilage no health risks unpleasant ________ and _______________ Minimizing autooxidation -Vacuum seal ndash removes _________________- Antioxidants - _______________ that binds with
NONPOLAR MOLECULES
Lipids molecules are _____________Water molecules are ____________
Polar and nonpolar molecules-___________ attract dissimilar molecules
-This is why oil (nonpolar)
_____________ ____________ __________ ______
LAB Fats in Dropped Cookies Purpose - In this experiment you will observe how the structure and flavor of cookies change by simply changing the type of fat used in the recipe Equipment 2 mixing bowls electronic balance measuring spoonsmeasuring cups electric mixerwooden spooncookie sheetturnercooling rackshot pads
Procedure 1 Combine the flour baking soda and salt in a mixing
bowl2 Cream your assigned fat with the brown sugar and
granulated sugar in another mixing bowl Beat with an electric mixer on medium speed for 1 minute
3 Add the egg and vanilla and mix on low speed until blended
4 With a wooden spoon stir in the flour mixture until all flour has been moistened
5 Stir in the chocolate chip6 Drop the batter by teaspoonfuls onto an ungreased
cookie sheet7 Bake at 375 for 12 minutes8 Remove cookies to a cooling rack9 Sample one cookie from each variation to evaluate
the flavor color and texture10Record your observations in a data table11Use the nutrition labels to record calories from fat and
grams of total and unsaturated fat for each fat variation
Supplies 150g flour2 mL (12 t) baking soda2 mL (12 t) salt125 mL (12 cup) assigned fatK1 ndash Vegetable Shortening K2 ndash Vegetable OilK3 ndash ButterK4 ndash Stick Margarine K5 ndash Tub Margarine100g Brown sugar90 g granulated sugar1 large egg2 mL (12 t) vanilla 185 g chocolate chips
Data Table ndash Observation of Cookie Variation Flavor Color Texture
K 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Data Table ndash Fat Variation Calories from Fat Grams of Total Fat Grams of
Unsaturated FatK 1 ndash Shortening
K 2 ndash Vegetable Oil
K 3 ndash Butter
K 4 ndash Stick MargarineK 5 ndash Tub Margarine
Questions
1 Which cookie was the best Why
2 Describe the appearance of the different cookies
3 Describe the texture of the different cookies Why do you think that the textures were the way that they were
LAB Fat in Ground MeatPurpose ndash To evaluate the fat content in different meat products The fat will rise to the top of the surface of the beaker You will also pan fry some of the meat to taste the differences Equipment Electronic balance400-mL beakergraduated cylinderglass rodbeaker tongsskilletturner
Procedure 1 In the data table record the price per pound of all
the ground meat products as provided2 Mass 100 g of the meat and place it in the 400-mL
beaker3 Add 100 mL of water to the beaker4 Place the beaker on the stove and heat until the
water comes to a boil 5 Reduce heat and allow to simmer for 15 minutes6 Remove the beaker from the heat with beaker tongs
Place it on a hot pad in the refrigerator overnight7 Meanwhile divide the remaining ground meat into
each portions (make 5) and shape into patties8 Place the patties in a skillet over medium heat and
cook until the product reaches an internal temperature of 165 ndash approximately 5 minutes per side
9 Taste a bite of each type of burger Record observations of taste texture and appearance
Day 21 Carefully lift the hardened fat off the top of the
water and ground meat 2 Using a piece of waxed paper as weighing paper3 Mass the fat Record the mass in a data table Also
record the masses of the other variations4 Calculate the percent fat content for each and
record it in the data table (Mass of the fat divided by the mass of meat before cooking
Supplies 1 pound (454g) meatK1 ndash ground beef K2 ndash Ground ChuckK3 ndash Ground RoundK4 ndash 93 Lean Ground BeefK5 ndash Ground Turkey100mL waterWaxed paper
Data Table ndash Cost amp Taste Variation Cost per
Pound Taste Texture AppearanceK 1 ndash Ground BeefK 2 ndash Ground ChuckK 3 ndash Ground RoundK 4 ndash 93 Lean BeefK 5 ndash Ground Turkey
Data Table ndash Fat Variation Fat (in grams) Percentage Fat
K 1 ndash Ground Beef
K 2 ndash Ground Chuck
K 3 ndash Ground Round
K 4 ndash 93 Lean Beef
K 5 ndash Ground Turkey
Questions
1 How did the fat content and price relate
2 Which meat had the best taste Why did you prefer this meat
Proteins
1 Amino Acids ndash An organic acid in proteins that has three basic parts to its structure a side chain of carbon and hydrogens a carboxyl group and an amine group
2 Essential Amino Acid ndash An amino acid that must be supplied by foods in the diet
3 Complete Protein ndash A food that contains all eight essential amino acids
4 Incomplete Protein ndash A protein that is missing one or more of the essential amino acids for human growth
5 Hydrophobic ndash A water-repelling interaction between nonpolar side chains or proteins
6 Casein ndash A hydrophobic globular protein found in milk
7 Whey ndash A by-product of cheese production that looks like watery milk and is mainly composed of a group of water-soluble proteins lactose and minerals
8 Myoglobin ndash The iron-containing protein pigment in muscle tissue that provides color
9 Oxidation ndash The reversible chemical reaction that adds oxygen to a compound
10 Reduction ndash The reversible chemical reaction that removes oxygen from a compound
11 Denaturation ndash Any change in the shape of a protein molecule that does not break peptide bonds
12 Coagulation ndash A permanent denaturation that results when a liquid or semiliquid protein forms solid or semisoft clots
13 Gluten ndash The network of elastic protein strands that give bread dough its structure
14 Protein Gel ndash A mixture of mostly fluids locked in a tangled three dimensional mesh made of denatured and coagulated proteins
15 Albumin ndash A protein found in egg whites and milk
16 Collagen ndash A protein in connective tissue
17 Maillard reaction ndashThe reaction between proteins and carbohydrates that causes food to brown when cooked
SKIP PAGE FOR CHEESE LAB
Proteins PowerPoint Notes
Composed of Primary sources of
___________________________ are
______________________________
Structure
Basic unit is an _______________
Dipeptide Polypeptide
Protein QualityComplete Proteins Incomplete Proteins
Denaturation of Protein PowerPoint Notes Denaturation of Protein Methods of Denaturation
Functions of Proteins PowerPoint Notes
Functions of
Proteins
Form Gels
EmulsifiesTexturizes
Produces Foams
Develops Gluten
LAB Working with Egg White FoamsPurpose ndash A function of protein in cooking is forming foams Foams are bubbles of air surrounded by a protein film Factors such as temperature pH and additives can help or hinder the formation of the foam Read all directions before beginningEquipment Electronic balanceSmall mixing bowlMeasuring spoonsElectric mixerRubber scrapper2 funnels ruler2 graduated cylinders
Procedure Part I
1 Mass 25g sugar 2 Separate one egg white from the yolk Place the egg white in
a small glass mixing bowl 3 Begin beating the egg white sprinkling sugar over the egg
whiteK1 ndash Add the sugar before beatingK2 ndash Beat the egg white until foamy then add the sugarK3 ndash Beat the egg white until the foam has turned white but does not form a peak when the mixer is lifted out then add sugarK4 ndash Beat the egg white until it forms a stiff peat (a peak that stands straight up when the mixer is lifted) then add the sugarK5 ndash Do not add any sugar4 Record the length of time the egg white is beaten before and
after adding sugar 5 Beat the egg white at high speed until the sugar is dissolved
in the foam Rub a small amount of the foam between your fingers to feel for sugar K5 ndash beat until stiff peaks have formed
6 Use a rubber scrapper to push the foam into a funnel Level the foam Hold the base of the funnel beside the top edge of a counter or table Stand a ruler upright on the counter or table beside the funnel and measure the height of the foam Record the measurement Cover the top of the funnel with plastic wrap
7 Place the funnel in a graduated cylinder and allow to sit for 20 minutes
8 Record the volume of any leakage found in the graduated cylinder after 10 minutes and again after 20 minutes
Part II1 While the egg form in Part I is sitting for 20 minutes separate
a second egg2 Place the egg white in a clean dry glass mixing bowl Put 2
mL of you assigned additive in the bowl 3 Beat the egg white with the assigned additive until the foam
is stiff enough to hold a soft peak Record the length of the time the egg white was beaten
4 Use a rubber scrapper and push the foam unto a funnel and level Measure the height of the foam
5 Cover the funnel with plastic wrap and sit it in a graduated cylinder for 20 minutes
Supplies 25 g sugar2 egg whitesplastic wrap2 mL assigned additiveK1 ndash cream of tartarK2 ndash saltK3 ndash egg yolkK4 - WaterK5 ndash lemon juice
6 Record the volume of any leakage found in he graduated cylinder after 10 minutes and again after 20 minutes
Data Table ndash Part I
VariationTime
before sugar add
Time beaten
after sugar
Initial Height of
Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Sugar before beatingK 2 ndash Add sugar after foamyK 3 ndash Add sugar once foam has turned whiteK 4 ndash Add sugar once stiff peaksK 5 ndash No sugar
Data Table ndash Part II
Variation Time egg was beaten
Height of Foam
Leakage After 10 Minutes
Leakage After 20 Minutes
K 1 ndash Cream of TartarK 2 ndash Salt
K 3 ndash Egg Yolk
K 4 ndash Water
K 5 ndash Lemon Juice
Questions
1 When should you add sugar for the best volume in an egg white foam
2 What types of ingredients will increase egg white foam
LAB Making Gluten BallsPurpose ndash Different flours have different compositions Different types of flours form varying amounts of gluten when they are moistened and stirred or kneaded for a period of time Flours that are from other grains (non wheat flours) do not form cohesive elastic gluten Equipment Electronic balance100 mL graduated cylindersmall mixing bowl Electric mixerLarge Spoon
Procedure Part I
1 Mass 75 g of your assigned flour and combine it with 100 mL of water in a small mixing bowl
2 Beat the flour and water with an electric mixer for 2 minutes 3 Mass another 75 g of assigned flour and add it to the mixture
Stir with a spoon until the flour is absorbed and the dough forms a ball
4 Gently knead the dough on a lightly floured surface for 10 minutes Do not add flour unless the dough begins to stick to the work surface
5 Shape the dough into a ball Record your observations about the appearance and texture of the dough in a data table ndash share information with other groups
6 Grasp the ball of dough in both hands so your fingers and thumbs meet around the center of the ball Gently stretch the ball until the dough begins to tear (Small sections of the dough will separate)
7 Measure the length of the dough from one end to the other Record the measurement in the data table
8 Continue to stretch the dough until it tears into 2 sections Lay the dough on the counter with the torn sides beside one another and measure the total length Record and share information
Supplies 150g flourK1 ndash Whole wheatK2 ndash All PurposeK3 ndash Cake FlourK4 ndash Bread FlourK5 ndash Corn Flour100 mL warm water
Data Table ndash Part I
Variation Appearance Texture
Length when rips
Length once torn
into 2 sections
High or Low Gluten
in FlourK 1 ndash Whole WheatK 2 ndash All Purpose
K 3 ndash Cake Flour
K 4 ndash Bread FlourK 5 ndash Corn Flour
Questions
1 Which dough ball stretched the farthest
2 Which dough ball stretched the least
3 Which flours will form the most gluten
4 How can you apply this information to bread production
Vitamins amp Minerals
1 Vitamin ndash An organic compound that is needed in small amounts in the diet
2 Fat-soluble Vitamins ndash A vitamin that has a nonpolar molecular structure and dissolves in fats and oils
3 Water-soluble Vitamins ndash A vitamin that has polar molecular structure and dissolves in water and water-based liquids
4 Retinol ndash The active form of vitamin A found in animals and humans
5 Beta-Carotene (β-carotene) ndash the precursor for retinol
6 Major Minerals ndash A mineral that is needed by humans in amounts of 100 mg or more each day
7 Trace Minerals ndash A mineral that is needed by humans in amounts less than 100 mg per day
8 Enrichment ndash The process of restoring to refined grain products some of the nutrients removed during processing
9 Fortification ndash The process of adding nutrients such as vitamins to food whether or not it is normally contained in the food for the purpose of correcting a nutritional deficiency in a population
Vitamins amp Minerals PowerPoint NotesVitamins
Fat-Soluble Vitamins
Water-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin C
B-Complex Group
B-Complex Group
B-Complex Group
Found in
Minerals
Calcium amp Phosphorus
CalciumFound in
Phosphorus Found in ________ foods
Sodium Chloride Potassium
Functions amp SourcesSodium amp chloride = table salt
-
-
-
Potassium found in all fresh food
-potassium chloride = ______
Iron
Function
-
-
Found in
Vitamin C helps________ iron
Iodine amp Zinc
Iodine
-
-Found in
Zinc
-
-
-Found in
Fluoride
Healthy ___________ amp ___________
Found in
Functions of Vitamins amp Minerals in Food
Functions
Enrichment Fortification Food Additive
Processing Vitamins amp Minerals PowerPoint Notes Effects of Processing on Vitamins
amp MineralsSpecific Effects of Processing
Additives
Enrichment
Fortification
LAB Vitamin C Content in JuicePurpose ndash Titration will be used to test for Vitamin C Titration involves adding a test liquid drop by drop to an indicator solution that undergoes a series of color changes The point at which the indicator becomes colorless is called the end point
Equipment BeakersPipets5 Test Tubes test tube rack
Procedure Part I
1 To make the cornstarch-iodine solution mix 1T cornstarch in 250 mL of water Filter the starch solution through 2 to 4 coffee filters until you have a clear liquid The solution may be clear to slightly cloudy but should not be milky white Now add tincture of iodine by drops with constant stirring until the solution turns a deep dark blue If you add too much iodine the solution will become a brownish color
Part II2 Add 7 mL indicator solution to each beaker 3 Use a mortar and pestle to crush 1 vitamin c table Add this
to 500 ML water This will be the constant 4 In the first test tube add drops of the vitamin c solution
Swirl after each drop Count the number of drops that are needed to make the solution colorless when held against a white piece of paper
5 Continue to do this with the other samples ndash each time using a clean pipet and new test tube
6
Supplies 1 ndash 500mg Vitamin C tablet500mL waterVariety of juices to test1 piece white paper
Data Table ndash Part I
Juice Drops Needed High or Low Vitamin CConstant Juice 1 - Juice 2 - Juice 3 - Juice 4 - Juice 5 -
Questions
1 Which juice had the highest amount of vitamin C
Chapter QuestionsUse the textbook for reference
Chapter 8
1 What are the three categories of carbohydrates in food ingredients 2 Name three monosaccharides and give a source of each3 What is the difference between brown sugar and granulated sugar
Chapter 94 Name the two basic structures of starches and describe their shape 5 Describe how starches thicken a liquid mixture
Chapter 106 Name the two parts of a lipid molecule 7 Explain two ways in which fats and oils differ 8 List five functions of lipids in cooking
Chapter 11 9 What can cause a protein molecule to denature 10 Why do milk products require frequent stirring during preparation
Chapter 1311 Name the two forms of vitamin A found in food and their sources12 List three factors that can affect vitamin and mineral content processed
foods
302 Learning Questions13 How do carbohydrates function in food14 How do proteins function in food15 How do lipids function in food16 How do vitamins and minerals function in food
Enzymes
1 Enzyme - A protein that starts a chemical reaction without being changed by the chemical reaction
2 Catalyst ndash A substance that starts a reaction between substances without being affected by the reaction
3 Substrate ndash A substance on which an enzyme acts
4 Active Site ndash The location where an enzyme attaches to a substrate
5 Coenzyme ndash A substance that must be present for an enzymatic reaction to occur
6 Blanching ndash Briefly plunging food in boiling water to stop enzymatic activity
7 Electrolyte ndash A positively or negatively charged ion in solution
8 Oxidase ndash An enzyme that reacts only in the presence of oxygen
9 Enzymatic Browning ndash A color change that occurs when the enzyme polyphenol oxidase (phenolase) reacts with oxygen
Chapter 12 ndash Enzymes
1 A protein that starts a chemical reaction without being
changed by the chemical reaction is a(n) _
2 A(n) _ _ is a substance that starts a reaction between
substances without being affected by the reaction
3 __ is the energy needed to start a reaction
4 A(n) __ is a substance on which an enzyme acts
5 The location where an enzyme attaches to a substrate is the
_ _
6 The substance that must be present for an enzymatic
reaction to occur is called the __
7 The system for naming enzymes is known as __
8 _ is briefly plunging food into boiling water to stop
enzymatic activity
9 A(n) __ is a positively or negatively charged ion in
solution
10 Any substance that will prevent an enzyme-substrate
complex from forming is a(n) _ _
11 To _ _ a food is to soak it in flavorful liquid
12 A color change that occurs when the enzyme polyphenol
oxidase reacts with oxygen is called _ _
13 A(n) _ _ is an enzyme that reacts only in thepresence of oxygen
Identifying Enzyme amp Protein QualitiesThe statements below are true for proteins andor enzymes Check the column to indicate that thestatement is true ndash some statements will be true for both
Enzyme Protein
1 Names end with ase2 Contains amine groups3 Are macromolecules with peptide bonds4 Causes browning in cut fruit5 Names end with in6 Are denatured by heat7 Can change the texture of foods8 Functions as a gelling agent9 Acts as a catalyst10 Aids in digestion11 Builds and repairs body tissue12 Reacts with substrate13 Also called a polypeptide14 Can be an emulsifier15 Helps clarify fruit juice16 Can be reused thousands of times per minute17 Provides energy18 Controls chemical activity in living organisms19 Lowers activation energy20 Is denaturated by low or high pH21 Is denatured by mechanical action22 Aids in foam formation23 Can convert one food product into another24 Is used to extract food components from food systems25 Can bread down digestible cellulose
PowerPoint NotesEnzymes
Overview Key Functions in Enzymes
Naturally-Occurring Enzymes Factors that Affect Enzyme Activity
Water Availability Amount of Substrate
Denaturation of EnzymesEnzymes are ____________
Denaturation
-
-
Enzymes are denatured by
-
-
-
-
Enzyme DenaturationHeat pH
Salts Enzyme Inhibitors
Enzyme ActivityPositive Effects Negative Effects
Make Food Easier to Eat Enzymatic Browning
Preserve Food
Improve flavor quality or appearance Spoilage
Enzymatic Browning LabPurpose ndash Enzymes act as catalysts that trigger chemical reactions In food production this can bebeneficial or harmful depending on the enzyme and the food product For example the enzymerennin is used to curdle milk for cheese production In this experiment you will look at polyphenoloxidase This is an enzyme that causes enzymatic browning in many fruits and vegetables You willexamine five methods to determine how effectively they will inactivate enzymeEquipmentMasking Tape5 small beakers or dishesparing knifetongs or spooncutting board
Procedure1 Label five small beakers or dishes as follows ascorbic acid lemon juice vinegar sugar and water (Make a small sign and place beside dish)2 Fill each beaker with 25 mL of the appropriate solution
3 Draw lines on a paper plate to create 6 sections Label the sections the same as the solutions See figure below4 Cut six small pieces of each fruit try to make them all equal in size5 Place one fruit or vegetable piece into each solution so it is completely covered Let the samples soak three minutes6 After the samples have soaked three minutes remove them from the solutions and place them in the appropriate segments of the paper towel or plate7 Note the extent of browning on the surface of each sample after 5 10 and 20 minutesRecord your observations in a data tableAlso make observations of the samples from each of the other lab groupsYou must do this for each fruitvegetable sample If you want to soak them all together orseparately ndash is up to you ndash BUT at the top of thedata tables note how you soaked (together orseparate ndash and if separate which was 1st 2nd etc)
SuppliesFruitAppleBananaPearPotato25 mL lemon juice25 mL Vinegar25 mL 70˚F water + 2 tsp sugar25 mL 70˚F water + 2 Tbsp Ascorbic Acide25 mL 70˚F water6 paper plates
Data TablesRate Color ndash 1 (natural color) ndash 5 (very darkoff color)
Apple Banana5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
FruitName
Lemon Juice
Ascorbic Acid
CONTROL Sugar Solution
Vinegar Water
Ascorbic Acid Ascorbic Acid
Pear Potato5 Min 10 Min 20
Min 5 min 10 min 20 min
Control Control
Lemon Juice Lemon Juice
Vinegar Vinegar
Water Water
Sugar Solution Sugar Solution
Ascorbic Acid Ascorbic Acid
Turnip 1 What was the purpose of the various solutions
2 Which Solution did the best job of preventing enzymatic browning
3 When might each of these solutions be used in food preparation
5 Min 10 Min 20 Min
Control
Lemon Juice
Vinegar
Water
Sugar Solution
Ascorbic Acid
Phytochemicals
1 Phytochemical ndash A compound produced by plants2 Allyl Sulfides ndash A group of compounds that contain sulfur and increase enzyme
reactions3 Carcinogen ndash A substance that is known to cause cancer4 Carotenoids ndash A family of compounds that can function as antioxidants5 Flavonoides ndash A group of compounds responsible for many of the flavor
characteristics of foods6 Isoflavones ndash A subgroup of flavonoids found mainly in soy products7 Phytoestrogens ndash Plant hormones that are weaker versions of the human
hormone estrogen8 Indoles ndash A family of compounds found in large amounts in cruciferous
vegetables
9 Cruciferous Vegetable ndash A member of a group of plants including broccoli cabbage kale and cauliflower that has cross-shaped flower petals
10 Isothiocyanates ndash A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions
11 Phenolic Acid ndash Weak acids that have a hydroxyl group attached to an aromatic ring
12 Phenols ndash Weak acids that have a hydroxyl group attached to an aromatic ring
13 Polyphenols ndash Phenol compounds with more than one carbon ring14 Sapponins ndash Molecules formed from a sugar reacting with an alcohol15 Terpenes ndash A group of compounds responsible for the flavors of citrus fruits
and many seasoning and herbs16 Isomer ndash One of two molecules with the same chemical formula but slightly
different structures17 Tannins ndash A group of polyphenols that contribute to the astringency of foods
and are involved in the enzymatic browning process18 Functional Food ndash A modified food or food ingredient that may provide a
health benefit beyond the traditional nutrients it contains19 Bioactive Component ndash A compound in food that has physiological benefits
PhytochemicalsUse TEXTBOOK chapter 14
Use the definition below to help you choose the correct terms to fill in the word puzzle
1 __ __ __ __ __ __ __ __ __ __ __ __ P __ __ __ __ __
2 __ __ __ __ __H __ __ __ __ __
3 __ __ __ __ __ __ __ __ Y __ __ __ __ __ __
4 __ __ __ __ T __ __ __ __ __ __ __ __ __
5 __ __ __ O __ __ __ __
6 __ __ __ C __ __ __ __ __ __ __ __ __ __ __ __ __ __ __ __
7 __ __ __ __ __ __ H __ __ __ __ __ __
8 __ __ __ __ __ E __ __ __ __ __
9 __ __ __ M __ __
10 __ __ __ __ __ __ I __ __ __ __ __ __
11 __ __ __ C __ __ __ __ __ __
12 __ A __ __ __ __ __
13 __ __ __ __ L __ __ __ __ __ __ __ __
14 __ __ __ __ __ __ S __ __ __ __ __ __ __
1 A compound in food that has physiological benefits2 Phenol compounds with more than one carbon ring3 A subgroup of indoles found in cruciferous vegetables that protect against cancer by affecting enzyme reactions4 A modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains5 Molecules formed from a sugar reacting with an alcohol6 A member of a group of plants that has cross-shaped flower petal7 A compound produced by plants8 A family of compounds that can function as antioxidants9 One of two molecules with the same chemical formula but slightly different structures10 Weak acids that have a hydroxyl group attached to an aromatic ring11 A substance that is known to cause cancer12 A group of polyphenols that contribute to the astringency of foods and are involved in the enzymatic browning process
13 A group of compounds that contain sulfur and increase enzyme reactions14 Plant hormones that are weaker versions of human hormone estrogen
PhytochemicalsDefinition amp Benefits
Seven Families of PhytochemicalsSeven Families Characteristics
1 Allyl Sulfides 4 Indoles
2 Carotenoids 5 Phenolic Acids
Subgroup ndash Carotenes Subgroup ndash Polyphenols
Subgroup ndash Xanthophylls 6 Saponins
3 Flavonoids 7 Terpenes
Subgroup - Isoflavones Best Source of Phytochemicals
401 ndash Food Additives amp Substitutions
Vocab
1 Saccharin ndash An artificial sweetener that is stable in a wide variety of foods under extreme processing conditions such as high heat
2 Aspartame ndash A dipeptide made from the amino acids aspartic acid and phenylalanine with sweetness 200 times that of sucrose
3 Acesulfame K ndash An organic salt used as an artificial sweetener
4 Sucralose ndash A sugar substitute made by adding chlorine atoms to sugar
5 Polyols ndash A group of low-calorie sweeteners found naturally in apples berries and plums
6 Bulking Agent ndash A substance added to foods to enhance texture or thicken the consistency
7 Simplesse ndash The trade name of a fat substitute made from protein
8 Olestra ndash A sucrose polyester designed to act feel and hold onto flavor compounds like fat without providing any calories
Additives PowerPoint Notes
Definition
Two Classifications of AdditivesI
n te n t i ona l
Inc i d e n t a l
Additives are legally allowed when
Two Functions of Additives1 2
Approximately
intentional
food additives in _
major groups
T H IS I S A FO LD A B L E 12 Major GroupsPreservatives Antioxidants
Sequestrants Surface Active Agents
Stabilizers and Thickeners Bleaching amp Maturing AgentsStarch
Modifiers
Buffers Acids and Alkalies
Food Colors
Food Substitutes Nutritional additives
Flavoring Agents Miscellaneous Additives
Food Substitutes
Food Substitutes
Also known as ndash
Typically designed to reduce caloric content while mimicking functional properties such as
-
-
-
-
SUGAR SUBSTITUTES
FAT SUBSTITUTES SALT SUBSTITUTES
Lab Non-Nutritive Sweeteners or Sugar Substitutes
Background Knowledge ndash Read then summarize in your own wordsIn the United States five artificially derived sugar substitutes have been approved for use They are s a c c h a r i n a sp a r ta me s u c r al o s e n eo ta me and a c e s u lfa me p o ta ss i u m These compounds are all high intensity sweeteners There is ongoing controversy whether artificial sweeteners are health risks Some studies show that some may cause disease in la bo r at o r y r at s There is also an herbal supplement s t e v i a used as a sweetener Controversy surrounds stevias safety although natural and there is a battle over its approval as a sugar substitute [
The majority of sugar substitutes approved for food use are artificially synthesized compounds However some natural sugar substitutes (in addition to stevia) are known including s o r b i t ol and x y l i t o l which are found in be rr i e s f r u i t v e g e ta b l es and m u s h r oom s (Although natural they may be produced synthetically in bulk food production to lower production costs) Still other natural substitutes are known but are yet to gain official approval for food useSome non-sugar sweeteners are po l y o l s also known as sugar alcohols These are generally less sweet than sucrose but have similar bulk properties and can be used in a wide range offood products Sometimes the sweetness profile isfine-tuned by mixing high intensity sweeteners
EquipmentDisposable small cups1 pitcher per group
SuppliesAssigned Sweetener2 Tea BagsSaltine Crackers
SUMMARIZE
Procedure
1 Place the assigned sweetener into a pitcher2 Place 2 tea bags in a small saucepan with 2 cups of water
Bring the water to a boil over high heat Allow to boil 60 seconds
3 Pour hot tea over sweetener Stir to allow sweetener to dissolve
4 Add cold water to fill pitcher Stir well5 Sample all
the different teas Have a cracker in between samples
6 Complete data table
Data Table ndash Non-Nutritive Sweeteners or Sugar
Rank each on a scale from 1-5 with 1 being the lowest and 5 being the highest
Sweetener
Taste compared to sugar
Aftertaste compared to surgar (none is preferred)
Cost per serving ndash
compared to sugar
Comments amp Thoughts
SUGAR ndash control
Questions
1 Which sweetener did you prefer
2 Which sweetener did the class prefer
3 Which sweetener is used most often by you
4 Rank the sweeteners by cost Rank the sweeteners by class preference
Lab Fat SubstitutesBackground Knowledge ndash Read then summarize in your own wordsTo help Americans moderate their dietary fat intake advances in food science have allowed for the development of a wide variety of reduced-fat meat dairy and packaged food products Fat substitutes are developed to duplicate the taste and texture of fats and generally fall into three categories carbohydrate- protein- or fat-based To begin many lower fat products in the marketplace resulted from new processing techniques using commonplace ingredients such as water gums and sugars Other Fat Substitutes are made from proteins or fats Each type of fat substitute ingredient provides some or all of the taste and functions of fats such as moistness in baked goods The ingredients that are used to replace fats depend on how the food product will be eaten or prepared For example not all fat substitute ingredients are heat stable As such the type of fat substitute used in a fat-free salad dressing may not work well for a muffin mix
Equipment amp Supplies Small disposable cups Plastic SpoonsPotato Chips ndash with Olestra Regular Potato Chips Regular Ice creamLow Fat Ice CreamFat Free Ice Cream
Procedure
1 Start with the original version of a product Sample and rate each
2 Rank each on a scale from 1-5 with 1 being the lowest and
5 being the highest
Data Table ndash Fat Substitues
Taste Aftertaste
Consistency
Appearance
Overall Opinion of item
Comments
OriginalPotato ChipsFat FreeChips
Original IceCream
Fat Free IceCream
Lactose FreeIce CreamQuestions1 Which version of each sample did you like the best Why
READ THE INTRO AND SUMMARIZE THIS LAB AT THE BOTTOM OF THIS LAB SHEET (IN NOTEBOOK)
402 ndash Government Regulations
1 Ingredient ndash A substance that is generally recognized as safe and is a component part of a food
2 Food Additive ndash A substance that is added to a food to cause a desired change in the characteristics of the food product
3 Intentional Food Additive ndash A substance purposely added to a food product to give the product a specific characteristic or help it resist spoilage
4 Incidental Food Additive ndash A substance that unintentionally enters a food product during production processing storage or packaging
5 Margin of Safety ndash The zone between the concentration in which a food additive is normally used and the level at which a hazard exists
6 GRAS List ndash A list of all food additives that are generally recognized as safe
7 Controlled-Use Substance ndash A food additive that does not appear on the GRAS list and must be used within set guidelines
8 Delaney Clause ndash Legislation that prohibits the approval of any food additive found to cause cancer in humans or animals
9 Preservative ndashA substance added to food to prevent or slow spoilage
10 Antimicrobial Agent ndash A preservative that prevents growth of microbes in food
11 Sulfite ndashA salt containing sulfur that is used by the food industry to help prevent browning of cut fruits and vegetables
12 Ester ndashAn organic compound produced by combining an organic acid and an alcohol
13 Anticaking Agent ndash A food additive that absorbs moisture so powdered food ingredients remain free flowing
14 Humectant ndashA food additive that is used to help products retain moisture
15 Maturing and Bleaching Agent ndashChemical that speeds the aging process and whitening of flour
16 pH Control Agent ndashA food additive that alters or stabilizes the pH of a mixture
Government Agencies PowerPoint NotesFood amp Drug Administration(FDA)
2 Key Government Agencies
-
-
-
US Department of Agriculture(USDA)
Food Additive ApprovalAdditive Guidelines Six Step Approval Process
Other Concerns
GRAS List and Delaney ClauseGRAS List
-What does GRAS stand for
-1958-
1969-
-
GRAS List Classifications
Class 1
Class 2
Class 3
Class 4
Class 5
The Delaney Clause
-Food Drug and Cosmetic Act
-Delaney Clause which is in the Food Drug andCosmetic Act states
Delaney Clause Controversy
Problem
Possible Modification
The Delaney Clause Research
Use the internet or the textbook to answer these questions
1 What is the Delaney Clause
2 What is the purpose of the Delaney Clause
3 What are the pros of the Delaney Clause
4 What are the cons of the Delaney Clause
5 What is the GRAS list
6 What is the purpose of the GRAS list
7 What are the pros of the GRAS list
8 What are the cons of the GRAS list
9 Do you believe these additive regulations protect our food supply Why or why not
Learning Questions401
1 What are the two classifications and examples of additives used by the food industry
2 What are the two functions of food additives
3 What are the primary food substitutes used for in the food industry
4021 Which government agencies oversee
additives regulations2 What is the process for additive
approval3 What other than safety does FDA
consider when approving an additive for use in the food industry
4 What is the GRAS list and the five classifications
5 What is the Delaney Clause and why is this important
50 Vocab
1 Microbiology ndash The study of living organisms too small to be seen by the unaided human eye2 Microorganism ndash A living organism that is only visible through a microscope3 Microbe ndash A living organism that is only visible through a microscope4 Monera ndash A kingdom of organisms in which most biologists classify bacteria5 Fungi - A kingdom of organisms in which yeasts and molds are classified6 Bacteria ndash Extremely small single-celled organisms that multiply through cell division7 Bacilli ndash Rod-shaped bacteria8 Cocci ndash Spherical bacteria9 Spirilla ndash Spiral-shaped bacteria10 Aerobic ndash Describes something that must have oxygen to function11 Anaerobic ndash Describes something that functions best in an oxygen-free environment12 Fungus ndash A plant that lacks chlorophyll has a filament structure and reproduces through spores13 Mycelium ndash A branched network of hyphae14 Hyphae ndash Filaments or tubes that form the basic structure of most fungi15 Spore ndash A seed of a fungus16 Mold ndash A fungus that forms a mycelium structure with a fuzzy appearance17 Yeast ndash A single-celled fungus that reproduces by budding18 Pure Culture ndashA large volume of one type of microbe that has purposely been grown in a nutrient medium19 Starter ndash A substance containing microorganisms that is added to food
to bring about desired flavor texture andor color changes20 Brine ndash A mixture of salt and water21 Curd ndash A clump of coagulated protein22 Contamination ndash Making food unfit or impure for use by introducing unwholesome or undesirable elements23 Biodegradable ndash Describes a substance that biological systems will eventually break down into chemical parts that nature can safely recycle24 Food Spoilage ndash A change in food that causes it to be unfit or undesirable for consumption25 Foodborne Illness ndash A sickness caused by eating contaminated food26 Pathogen ndash A microorganism that can cause illness in humans27 Toxin ndash A substance that is released by a microbe and is harmful to humans28 Food Intoxication ndash An illness caused by a toxin released in food by microbes29 Food Infection ndash A foodborne illness caused by a microbe releasing digestive enzymes that begin to damage body tissue30 Salmonellosis ndash A foodborne illness caused by salmonellae bacteria31 Parasite ndash An organism that lives in and feeds on a host32 Host ndash An animal or plant from which a parasite receives nutrients33 Trichinosis ndash An infection caused by T spiralis34 Hepatitis ndash A viral infection that attacks the liver cells35 Cross-Contamination ndash The tainting of a food
5 Risk Factors1 2 3
4 5 Control Risk Factors
MicrobiologyMicrobiology ishellip
Three Roles of Microorganisms1
2
3
Contaminated Food
Pathogen Spoilers
Beneficial
Five Major Groups of Microorganisms
5 Groups
1
2
3
4
5
1 2
3 4 5
Control MeasuresControl
MeasuresHurdle
ConceptControlling Water Activity
Controlling Water
Activity
Controlling pH
Ways to Control
pHMeth
odFoods
Measuring pH
Adding Chemic
als
How Chemical
s Function
Common Chemical Preservatives
Regulating
Preservatives
Preservative
Mechanism
Adjusting the
Atmosphere
Types of Packagi
ng
Packing Concerns
TCS FoodsDefinition Conditions
for Bacterial Growth
FAT TOMF = Food A = Acidity
T = Temperature
T = Time
O = Oxygen M = Moisture
FermentationFerment
ationWhat is it By-
Products
Starter Culture
Uses in the Food Industry
End Product
Raw Ingredi
ent
Starter
Culture
Yeast Bacterial Mold
Fermentation
Fermentation
Fermentation
Industrial
Fermentation
Food Applicatio
n
Pharmaceutical amp
Biotechnology
Sewage Disposal
Bacterial GrowthDirectionsBacteria grow at different rates depending on the temperature Generally bacteria will multiply at the following rates90˚F ndash multiply every 30 minutes70˚F ndash multiply every 60 minutes
60˚F ndash multiply every two hoursYou have been given three cooked hamburger patties Each hamburger patty is held at a different temperature The temperatures at which they are held are 90˚F 70˚F and 60˚F Each is inoculated with ten bacteriaCalculate how many bacteria will be in each hamburger patty within five hours
30 min 1 hr 15 hr 2 hr 25 hr 3 hr
90˚
70˚
60˚
Is this enough bacteria to cause foodborne illness
Classify Microorganisms
Fill in this chart during class presentation
GroupName of
Microorganism
Food Source
Bacteria
Virus
Parasite
Mold
Yeast
Lab Factors Affecting Yeast Growth
PurposeYeast provides the leavening for many bread products With moisture a food supply and warm temperatures yeast cells will grow and multiplyYeast cells digest food and release tow by-products carbon dioxide and alcohol The carbon dioxide is trapped in bread dough creating a light airy texture The alcohol evaporates In this experiment you will determine whether salt sugar and flour enhance or inhibit the production of carbon dioxide by the yeast
Explain the Purpose in your own words
Equipment amp Supplies
Directions
Masking or Freezer tape4 16-oz drink bottles or 250-mLEarlenmyer flasks100-mL graduated cylinderMeasuring spoons400 mL warm tap water4 packages yeast15 mL flour15 mL sugar
1 Label the 4 bottlesflasks as follows control flour sugar and salt2 Pour 100 mL of warm tap water into each container3 Add 1 package of yeast to each container4 Add 15 mL of flour sugar or salt to the appropriate containers
15 mL salt4 Balloons
(Nothing goes into the control container)5 Cover the top of each container with a balloon6 Record your observations at 5 minute intervals for 20 minutes
Data Table Observations
5 Minutes
10 Minutes
15 Minutes
20 Minutes
Conclusion
sControl
Flour
Sugar
Salt
Questions
1 What kind of gas was released that made the balloons inflate2 Which container had the greatest carbon dioxide production How do you know
3 Which container had the least carbon dioxide production4 Explain how this experiment relates to baking
600
1 Food Allergy ndash Abnormal response to certain foods by the bodyrsquos immune system
2 Food Intolerance ndash Adverse reaction to food not involving the immune system
3 Biological Hazards ndash Also known as biohazards refer to biological substances that pose a threat to the health of living organisms Examples include bacteria viruses parasites some molds poisonous plants poisonous mushrooms and seafood that naturally contains toxins
4 Chemical Hazards ndash Arises from contamination of a food with harmful or potentially harmful chemicals Examples include pesticides food additives preservatives cleaning supplies and toxic metals that can leach into food through cookware equipment or plumbing lines
5 Physical Hazards ndash Any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles BBrsquos or shotgun pellets pieces of product packaging stones glass or wood fragments insects or other filth personal items or any other foreign material not normally found in food products
6 HACCP (Hazard Analysis and Critical Control Point) ndash A food safety system that examines the food production process at every point where contamination is possible
Non-Microbial HazardsBiological Hazards
Seafood Toxins
Plant
Fungal
Physical Hazards
Food Allergen LabelingAllergens are listed
__________________________________
__________________________________
__________________________________
The top 8 allergens which account for 90 of all documented food allergens are
These allergens are most likely to cause a severe or life-threatening allergic reactionWhat foods are labeled
What is included on the label
What foods are not labeled
HACCPWhat is HACCP Prerequisite Programs
-
-
-
-
Focus on employees facilities and equipment Examples of prerequisite programs include
-
-
-
-
-
-2 Determine CCPs 3 Establish Critical Limits
-
-
-
-
Examples of critical limits are
5 Establish Corrective Actions
6 Verification Procedures
-
-
-
-
Four phases needed for HACCP plan
1
2
3
4
600 Learning Questions601
1 What are the classifications sources examples and effects of non-microbial food hazards
2 What is the law regulating allergy labeling Why is this important to individuals and to food processing
3 What are the eight classifications of food allergies and the effects on food labeling
4 What types of foods will be seized by the FDA if they do not meet allergy labeling requirements
6021 Who is responsible for protecting
the US food supply2 What is the difference between
ldquoFood Defenserdquo and ldquoFood Safetyrdquo
3 What is the effect of not having a food defense plan in place such as the ALERT initiative
4 What is HACCP
700
1 Farm-to-Table ndash A movement concerned with producing food locally and delivering that food to local consumers It also refers to the stages of production of food harvesting storage processing packaging sales and consumption
2 Good Manufacturing Practices ndash Procedures for processing and packaging under sanitary conditions
3 Standard Sanitary Operating Procedures ndash Sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA It is considered one of the prerequisite programs of HACCP
4 Target Market ndash A group of customers that a business has dedicated to aim its marketing efforts and ultimately its merchandise towards
5 Conventional Farming ndash Also called industrial farming ndash a form of modern farming that refers to the industrialized production of livestock poultry fish and crops The methods of industrial agriculture are scientific economic and political
6 Organic Farming ndash The form of
agriculture that relies on techniques such as crop rotation green manure compost and biological pest
control Organic farming uses fertilizers and pesticides but excludes or strictly limits the use of manufactured (synthetic) fertilizers pesticides plant growth regulators livestock antibiotics food additives food additives and genetically modified organisms
DistributionDistributionTarget Market
State the __________ and __________ of that target market
State how your product will ________ the needs or wants of your target market
State where you ________________ will expect to ___________ your product
State ________- you will be ________ your product in a timely manner
Survey of Sales
State how your will _____________
customers to __________ the __________ of the product
State how __________ you will be ________ on the sale of each item
Estimate the ________ you will be making on each production run
State how ____________ will be received Farm to Table
Farm
Good Agricultural Practices (____________)
12345678
Food Processing
Good Manufacturing Practices ndash
Standard Sanitary Operating Procedures ndash
HACCP - Food Service ndash HACCP
HACCP ndash
A HACCP plan is needed if an establishment
-----
Home ndash Four Steps to Fight Bac
1
2
3
4
Fight BAC ndash National food safety campaign targeting consumers
Conventional vs Organic Food ProductionConventional Food
ProductionOrganic Food Production
Most farms in the US use _______________ production practices
Use synthetic chemicals such as
How does it get from Farm to Table
Create your own ldquoFarm to Tablerdquo flow chart in the space below Select a food and use the Internet to research its journey from planting and harvesting all the way to the consumer There is a series on YouTube called ldquoHow Itrsquos Maderdquo that is an excellent resource for the first few steps Write the food at the top Be sure to includePRODUCERS PROCESSORSMANUFACTURERS DISTRIBUTORS SUPPLIERS and CONSUMERS
Organic Produce Quick Write
Write about what you already know about organic foods Based on what you know now are organic foods more nutritious for you Do you think organic foods are higher quality or taste better Are there any reasons
why you would purchase organic foods Are there any reasons why you would NOT purchase organic foods
700 Learning Questions701
1 What is ldquofarm to tablerdquo as it relates to food production systems
2 What is the effect of distribution on the food industry
7021 What are the differences
between organically- and conventionally-produced foods
2 How do organically-produced foods and conventionally-produced foods compare in terms of in nutrition quality appearance safety and taste
Organic vs Conventional
Taste TestITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
ITEM
TYPE PRICE
Observations
1 Examine the packages Are there any obvious nutritional differences
2 Does the taste of organic products make the price difference worthwhile to you Are there products that you prefer organic only
3 Do health benefits linked to organic products impact your decision to purchase them Do you research these health claims
4 What percentage of groceries at your house would you estimate are organic
800
1 Biotechnology - The process of using living organisms or any part of these organisms to create new or improved products
2 DNA ndash Deoxyribonucleic acid or the genetic material of a microorganism plant or animal
3 Genetically Engineered Plant
Foods ndash are produced from crops whose genetic makeup has been altered through gene splicing to give the plant desired traits
4 Genetically Modified Foods ndash Foods that have been genetically engineered or that have been altered through methods such as conventional breeding
5 Empirical claims ndash statements of fact Including statements about risks benefits how something is made or how something functions
6 Ethical Claims ndash are about ethical values Ethical claims
set forth what is good to do and what is bad to do in general
Ethical vs Empirical amp Biotech Labeling
Empirical vs EthicalEmpirical =
What are ethics
The ________________ ____________________ is the specific course of action that one should follow if the empirical claims (facts) and ethical claims (values and beliefs) are accepted as true
Ethical Concerns of Biotechnology
Labeling Laws for Biotech Foods Designed to help consumers
make informed buying decisions
The _______________________ and ___________________ require some foods derived from biotechnology be labeled
Why US opposed to labeling Labeling required in the US
for ________________________________________
Safety should be addressed through non-regulatory means - _______________________ or ______________________________________________
Labeling of biotech foods might send a negative signal to consumers about the safety of these products which the FDA has deemed to be safe
Suggestions for Labeling The US has supported the
idea of _______________________ labeling
Allows the market to address consumer choice rather than the government regulating choice
BIOTECHNOLOGQUALIT
Yamp SAFETY
GENERAL
USES
BIOTECHNOLOG
AKADEFINITION
GMO PROS
GMO
CONS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO PROS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
GMO
CONS
Web Activity Genetically Engineering a Crop
In class we have been discussing genetically modified foods and their use by humans in our everyday production of foods
1 Begin by going to the website httpwwwpbsorgwgbhharvest2 Go to ldquoEngineer a Croprdquo in the upper (you need to scroll all the way up) right
corner3 Read the paragraphs and then click on the selective breeding tutorial Try the
activity 4 Click on the Transgenic Manipulation experiment and run through this5 Now click on the Whatrsquos for Dinner tab in the upper right corner Click on all of
the foods and answer the following questions
Questions
1 What are some GM modifications involved with pizza
2 What are some modifications involved with coffee
3 What are some modifications involved with rice and fish (sushi)
4 What are some modifications involved with corn
5 What are some modifications involved with bananas
6 What are some modifications involved with other fruits
7 What are some modifications involved with flowers
8 What are some modifications involved with potatoesStrawberry DNA Extraction Reflection
Describe this process What was the most surprising part of this lab What was hard Why would a scientist extract DNA from a fruit
Should DHMO Be Allowed in Public Schools
801 Learning Questions1 What is biotechnology2 How is biotechnology used by the food industry 3 What effect has biotechnology had on the food industry
802 Learning Questions1 What is the difference between empirical claims (research facts) and ethical
claims (values and beliefs)2 What are some of the ethical issues raised about the use of biotechnology3 What are labeling laws related to biotechnology
900
1 Thermal Preservation Methods ndash the most commonly used in the food industry and involve adding or removing heat to food to alter its shelf-life
2 Non-Thermal Preservation Methods ndash not as commonly used in the food industry because the methods and benefits are still being studied Non-thermal preservation methods involve manipulating the properties of food or its environment without using heat
3 Irradiation ndash Exposure of food to ionizing radiation for preservation 4 Ohmic Processing ndash Method where a food is subjected to an
alternating current flow between two electrodes5 Ozonation ndash water treatment process used to destroy microorganisms
by ozone a gas produced by exposure of oxygen molecules to high electric voltage
6 High Pressure Processing ndash Preservation method where liquid and solid foods are subjected to pressures of 45000 pounds per square inch or higher
7 Blanching ndash A heat processing method that involves immersing food in boiling water or steam to destroy enzymes It is often used before freezing or drying foods
8 Commercial Sterilization ndash a heat processing method that combines heat and a vacuum seal package pathogenic microorganisms
9 Pasteurization ndash A heat processing method that involves a low heat treatment designed to destroy pathogenic microorganisms and stop enzyme activity
10 Sterilization ndash A heat processing method that uses a high temperature treatment that destroys all microorganisms
11 Dehydration ndash A heat processing method that uses low temperature heat treatment that involves the removal of water as a mean to prevent microbial growth
12 Refrigeration ndash A cold processing method that slows enzyme activity and microbial growth
13 Hot Pack Method ndash A method of packaging canning jars in which foods are heated in syrup juice or water prior to packaging in containers
14 Cold Pack Method ndash A method of packaging canning jars in which food is prepared and then packed in sterilized containers without preheating the food
15 Headspace ndash The space left after adding food to a container to allow for the expansion of the food during heating
16 Pressure Processing ndash A canning method recommended for low-acid foods that involves heating containers of food under pressure
17 Water-Bath Processing ndash A canning method recommended for only high-acid foods that involves submerging containers of food in boiling water
18 Concentrate ndash A food that is reduced in volume by having part of the water removed
19 Concentration ndash Removing a portion of the water from a food product Foldables ndash
Thermal Preservation
Definition
Blanching Commercial Sterilization
Pasteurization Sterilization
Dehydration Concentration
Refrigeration Freezing
Non-Thermal Preservation
Definition
Irradiation Ohmic Heating
OzonationHigh
Pressure Processing
900 Learning Questions901
1 What is thermal preservation2 How do the different types of thermal preservation methods affect the shelf-life
of food3 What is non-thermal preservation
9021 What is the function of food packaging2 How does one determine what type of packaging material to use3 What are the classifications of food packaging materials4 What are the classifications of food packaging methods5 Why are tamper-evident devices put on food product packages
9031 What steps does one take to get a new food product to market
Tamper Evident Devices PowerPoint NotesDefinition Other Considerations
Food Packaging PowerPoint NotesWhat is Food Packaging Six Functions of Packaging
Enclosing food to protect food from
________________ or _______________From
-
-
-
1
2
3
4
5
6
Food Packaging MaterialsTYPE EXAMPLES
Metals
Glass
Paper
Plastics
Packaging Films Laminates
FOOD PACKAGE FOODAseptic Bags BoxesCansCartonsFlexible Wrapers
Reduced Oxygen Packaging Controlled Atmosphere PackagingSome packaging methods involve
changing the
___________________ that surrounds food
to _____________ the shelf life
Reduced oxygen packaging (______)
provides an atmosphere that has little of
no __________ in the environment
surrounding the food
Three types of ROP are
1
2
3
Controls the ______________ of ____________
inside the package
Used with
Modified Atmosphere Packaging Vacuum PackagingFlush the food container with a __________ Remove all _______ including oxygen
_______ or _______ before the container is
sealed
Use with
from inside the packaging environment
Used with
Determination of What Type of Package to UseThe type of packaging material used with a specific food product depends on
- -
- -
LAB Concentrating Soup StockEquipment
250-mL beaker Small ladle Small bowlBeaker Tongs Disposable spoons
Procedure1 Pour assigned stock into 250-mL
beaker 2 Bring the stock to a boil over high
heat 3 Use a small ladle to remove
approximately frac12 teaspoon of stock per lab member
4 Cool the stock in a small bowl As soon as the broth is cool enough taste a spoonful
5 Conduct a sensory evaluation regarding color flavor and mouth feel Record in data table
6 Boil the stock left in the beaker until only about 75 mL remains This will take approximately 15 to 20 minutes DO NOT HEAT GLASS AT THE HIGHEST HEAT ndash no higher than 7
7 Cool and taste a sample and conduct a second taste test
8 Turn the heat down to medium to reduce the risk of splattering Heath the stock left in the beaker until only about 35 mL remains This will take approcimately 10 minutes
9 Conduct a third taste test10 Heath the stock left in the
beaker until only about 15 mL remains This will take
Supplies
150 mL (23 cup) canned chicken beef or vegetable stock
approximately 5 more minutes
TASTE TEST Color Flavor Mouthfeel Comments 1 ndash 250mL
2 ndash 75mL
3 ndash 35mL
4 ndash 15mL
1 What changes did you observe in the flavor of the stock as the volume has reduced
2 What changes did you observe in the color of the stock
3 What changes did you observe in the mouthfeel of the stock
LAB Evaluating Canned Peas Equipment250-mL Beaker 100 mL-Beaker
Procedure 1 Count 50 peas of each brand KEEP THEM SEPARATE AND
IDENTIFIED2 Pour 200-mL salt solution provided by teacher into a 250-
mL beaker 3 Add the peas to the salt solution 4 Observe for 30-60 second 5 Count how many peas sink to the bottom If nearly all sink
count how many remain floating and subtract from 50 Record on data table
6 Remove peas from the salt solution Place on paper towel7 Count how many have broken skins Record this
information8 Repeat this process with all brands of peas9 Place 50 mL of the pea brine (the liquid it was canned in) in
a 100 mL beaker Label and place on table in front of classroom
10 Note the appearance of the brine Compare the different brands record on data table
11 Obtain unit cost information and add to table 12 Compare the data from each group
SuppliesCanned Peas 200-mL salt solution Paper Towels
Group Data Kitchen 1 Kitchen 2
Brand Sank Broken Brand Sank Broken
Kitchen 3 Kitchen 4Brand Sank Broken Brand Sank Broken
Kitchen 5Brand Sank Broke
AVERAGES Brand of
PeasNumber that
SankNumber with Broken Skins
Appearance of Brine Unit Cost
QUESTIONS 1 Which brand of peas had the largest number of peas that sank Which had the least
2 Which brand had the most with broken skins Which had the least
3 Was there any relationship between the number of peas that sank and the number that had broken skins Explain
4 Was there a relationship between the number of peas that sank and the appearance of the brine Explain
5 Which seemed to be the highest quality peas Explain why
6 Were the most expensive the peas that also seemed to be the highest quality Explain
- Questions
-