Chapter 1 – Food Choices and Health
• Dietary Guidelines: Promote health, reduce disease risk, and meet nutrient needs across the lifespan.
• Vegetarian Benefits: Lower saturated fat, higher fiber and vitamins, reduced chronic disease risk.
• Chemesthesis: Sensation from chemical irritants (e.g., capsaicin burn, menthol cool).
• MyPlate: Visual meal guide—½ fruits/vegetables, ¼ grains, ¼ protein, plus a dairy serving.
Chapter 2 – Evaluating Food Quality
• Sensory Tests: Analytical (objective) vs. Affective (subjective) tests.
• Subjective Evaluation: Uses human senses to rate taste, smell, texture, and appearance.
Chapter 3 – Food Chemistry and Nutrition
• Six Nutrients: Carbs, Protein, Fat, Vitamins, Minerals, Water.
• Calories per Gram: Carbs 4, Protein 4, Fat 9, Alcohol 7.
• Fortified vs Enriched: Fortified = nutrients added; Enriched = nutrients replaced after loss.
• Fats vs Oils: Fats solid (animal); Oils liquid (plant).
• Elevation: Higher elevation lowers boiling point → longer cooking time.
Chapter 4 – Food Safety
• Danger Zone: 40°F–140°F allows rapid bacterial growth.
• Cross-Contamination: Transfer of microbes between foods or surfaces.
Chapter 5 – Heat Transfer & Measuring
• Dry Heat: Baking, roasting, broiling, grilling, frying (uses air or fat).
• Moist Heat: Boiling, simmering, poaching, steaming (uses water or steam).
• Heat Transfer: Conduction, convection, radiation.
• Measuring Steps: Choose tool, proper technique, level off, measure at eye level.
• Weight vs Volume: Weight = more accurate; Volume = less precise.
• Herb vs Spice: Herbs = leaves; Spices = seeds, roots, bark, or buds.
• Conversions: 3 tsp = 1 Tbsp, 16 Tbsp = 1 cup, 2 cups = 1 pint, 2 pints = 1 quart, 4 quarts = 1 gallon,
16 oz = 1 lb.
Chapter 8 – Poultry
• White vs Dark Meat: White = leaner; Dark = higher myoglobin, moist.
• Grading: USDA voluntary (Grades A–C).
• Cook Temp: Poultry 165°F; Stuffing 165°F—cook outside bird.
Chapter 10 – Milk
• Pasteurization: Heat destroys harmful microbes.
• Homogenization: Breaks fat globules for uniform texture.
• Proteins: Casein (80%) and Whey (20%).
• Cultured Products: Yogurt, kefir, buttermilk, sour cream.
Chapter 11 – Cheese
• Cheese-Making: Milk selection → coagulation → cut curd → heat/drain → salt → press → age.
• Enzyme: Rennin (Chymosin).
• Rules: Avoid high heat, cook briefly to prevent toughness.
• Mold: Cut off hard cheese mold; discard soft cheese.
Chapter 12 – Eggs
• Foam: Made from egg whites.
• Stabilizers: Sugar, acid stabilize; fat destabilizes.
• Pathogen: Pasteurization prevents Salmonella.
• Green Ring: Iron + sulfur = ferrous sulfide in overcooked eggs.
• Organic Eggs: From hens fed organic feed, no hormones or antibiotics.
Chapter 13 – Vegetables
• Selection: Choose fresh, crisp, bright color.
• Pigments: Chlorophyll (green), Carotenoids (orange/red), Flavonoids (red/purple/white).
• Cruciferous Veggies: Cabbage, broccoli, kale, may protect against cancer.
• Vitamin A Precursor: Beta-carotene.
Chapter 14 – Fruits
• Browning: Polyphenol oxidase + oxygen = browning.
• Inhibition: Add acid, block oxygen, chill, or blanch.
• Gelling Agent: Pectin forms gel with sugar and acid.
Chapter 16 – Grains
• Whole vs Refined: Whole = bran, germ, endosperm; Refined = endosperm only.
• Most Fiber: Bran layer.
• Gluten Grains: Wheat, barley, rye, triticale.
• Gluten-Free: Rice, corn, oats (pure), quinoa, buckwheat, millet, amaranth.
Chapter 17 – Flour & Leavening
• Gluten: Protein network (gliadin + glutenin) giving structure.
• Leavening: Biological (yeast), Chemical (baking soda/powder), Physical (air, steam).
• Gas Produced: Carbon dioxide (CO■).