Flashcards
food practicals
Cards in this deck (41)
- 1best method of taking samplesRodac plate and ACP
- 2what is RODAC plate stands for and for whatreplicate organism detection and counting
to see level of microbial contamination
rub surface to large surface - 3what is ACP and what foraerobic count plates
to see level or aureobes bacteria the level of it in a product ( aerobes bacteria that can survive in oxygenated environment ) - 4how to use ?1. take rodac plate
2. label them and number them
3. open lid and rub the agar surface
4. close the lid
5. incubate them - 5how much time should you test?2-4 times years
for hygiene once a month will be okay - 6what should be test in the kitchen?the knife, bin, table , cutting board
- 7what should be test in a transportdoor knob, aid and trailer
- 8what should be tested ub storage companiesforklift, bins, cooling, cell, toilet
- 9what should be test in productionproduction area, conveyer belt, opening filler, toilet, bins, the things used
- 10types of media and their usePCA ( plate count agar )
OYGA ( ocytetracycline yeast glucose agar )
MCA ( MacConkey agar )
BPA ( Baird parker agar )
KAA ( Kanamycin aesculin azide agar )
MYP ( Mannitol egg Yolk Polymxin agar ) - 11why the french fries have burned dark brown colorthe exchange of protein amines amino acids and reducing sugar that is in the potato. sugar hasn't turn back to starch
- 12factors of french fries browningstarch and sugar conversion
maillard reaction
potato needs sugar for respiration, turn starch into sugar, but decrease temp make much more sugar. - 13effects of storgae; color, texture flavour appereances
- 14everything about maillard reactionsugar amine browning reaction
being higher than 140c
chemical reaction between amino acids and reduing sugar in addition of heat
for of non enzymatic browning - 15why are some fries lighterthey miss one of the reactants in the maillard reaction which is reducing sugar, because they use much sugar for respiration in room temp. neglible starch sugar conversion
- 16what is cellbasic structural unit of all plant tissues
- 17what support cell to retain contents?cell wall
- 18what control liquids in and outcell membrane
- 19cell is filled with_____cytoplasm ( sugar protein salt )
- 20whats the job of vacuolesit separate comparetement composed of dissolved sugar salts organic acids and pigments
- 21chlorophyy where and how bigin plastisd cytoplasm 4-10nm
- 22chlorophyll is what?the one that transfer light energy into chemical during photosynthesis and the one who give green color
- 23how to preserve vegetablecanning or thermal processing
- 24process of preservationthey are being cut and clean, put into can and sealed, heated to 240f to destroy unwanted microogranism that cause spoilage and disease
- 25what is the down side of canning?textural and shape changes ( cell wall and membrane is being broken down ) heat destruction of hemicellulose
chemical alteration of chlorophyll into pheophytin into olive green - 26how to prevent this?by controlling ph of water prior to canning pH 6-7
- 27what happen to the color?the heat the cell disrupted and organic acids are being released also with chlorophyll, then the Mg was change into H that make the color olive green from cholorphyll reaction with pheophytin
- 28what happen in alkali water?the methyll and phyll alcohol exhange with sodium ions and chlorophyll turns into chlorophyllin which has bright green color, chlorophyllin turns into water soluble. and iyt turns bright green
- 29what happen to the poorest texturethe heat destroy the hemicellulose , hemicellulose usually provide strength to cell wall structure. but it will be soluble when heating
- 30what is used for meat preservationsalt sodium chloride NaCl
- 31what happen if the meat contaminated wih sodium nitrateit will not be gray but red like in ham
- 32what happen before the color changenitrate was change to nitrite
- 33what is used for curing meatsugar salt ascorbat flavorings nitrite by injection or direct adding
- 34why is meat heated or smokedto give flavor and color
- 35the effect of NaNo2 to fresh meatbrown and dark red before cooking pink after
- 36max NaNo2 1 kg156/1000.000x1000= 0.156 g/kg
- 37why some fruits cannot turn into jello?fruits have enzymes that break down the protein inside the gelatin.
some enzymes act as proteases where they cut up the strings protein make to trap water. - 38what happen when you heat enzymes?the enzymes will be deativated and will no longer act as proteases. the enzymes denature and lose structure
- 39why do some fruit have borders?because enzymes like water but when the fruit is dry they won't have much water so the enzyme won't work as well and cut borders and let the rest of the gel get hard
- 40name the enzymes namekiwi : actinidin
bromelain pineapple
papain papaya - 41explain more about bromelain and gelationbromelain : mixture of protein digesting ( proteolytic ) enzyme
gelation : protein with collagen and amino acids
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- Flashcards on food practicals, created by Natasha Dharma on 01/11/2015.
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- Natasha Dharma
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