The economy in the use of resources

What are the 4 considerations in economic quality?

In order to prevent food-borne diseases, this dimension/aspect must be considered.

2 Types of Food Poisoning

The general term for the cause of food-borne diseases

Food poisoning in which alive microorganisms are ingested, grows in your gut, and reproduces while having bioproducts. The immune system, then, wants to expel foreign products via vomit and diarrhea, but too much of this means dehydration.

Food poisoning in which there is a presence of toxin, regardless if the microorganism that produced such toxin is dead or alive.  Basically, the food-borne illness is caused by the toxin or poisonous substance.

3 EXAMPLES OF FOOD INFECTION

3 EXAMPLES OF Food Intoxication of Microbial Origin

2 Examples of Food Intoxication of Biologic Origin

An example of Food Intoxication of Chemical Origin

FOOD INFECTION

It is from the bacteria Salmonella. It is associated with eggs and poultry because Salmonella can be found in the intestine of the chicken. Since the excretion of chicken egg and chicken feces occurs in the same area, there is a risk of this food infection.

FOOD INFECTION

It is a virus that targets the liver. This type of virus is ubiquitous, but is primarily found on dirt. So, when you eat unclean or dirty foods like isaw, you might contract ____________.

FOOD INFECTION

From the bacteria Trichinella spiralis which is a parasite found largely in pigs/swine. It has many egg cells, so as pork ages and egg hatches, Trichinella spiralis might be present. 

Hence, we Filipino do not consume rare pork. We must cook the pork very well in order to prevent Trichinella spiralis and avoid the food infection __________.

FOOD INTOXICATION

Microbial Origin

Commonly found in botox. The bacteria associated is called Clostridium botulinum. C. bot causes paralysis. 

Clostridium botulinum is an anaerobic microorganism which means that it thrives in environments with no oxygen. For instance, in canned goods, Clostridium botulinum might be present. The toxin produced by this microorganism leads to paralysis of the brain since the toxin is a neurotoxin. 

Through the use of this, we can kill the Clostridium botulinum in canned goods.

If these form, heat won't be enough to kill the Clostridium botulinum. 

FOOD INTOXICATION

Microbial Origin

There is Gastrointestinal distress caused by this microorganism poisoning. The bacteria associated with this is heat tolerant (can withstand extreme temperatures), so heating it won't be a solution. This bacteria likes sweet/sugary foods and is AEROBIC unlike C. bot. It is also associated with ready to eat foods like donuts or durian candy.

This aerobic microorganism is inside pimples, dandruffs, and such. So, proper hygiene must be practiced in order to prevent this poisoning. 

What is the microorganism found in Staphylococcal poisoning as part of food intoxication via microbial origin? 

If aflatoxin is a food intoxication of microbial origin associated with peanuts, then what is the scientific name of the mold associated with it?

FOOD INTOXICATION

Biologic Origin

FOOD INTOXICATION

Chemical Origin

Aside from arsenic, what are the two other heavy-metals linked with chemical origin of food intoxication?

FOOD INTOXICATION 

Chemical Origin

Water in Los Banos is full of arsenic because of its volcanic geographic state.

This chemical has charge. When lurking inside the body, this chemical disrupts the body. 2 or 3 charges (like iron, magnesium, manganese) attracts the body since the aforementioned are needed. The body thinks this chemical is also needed since it also has 2-3 charges.

Universal solvent. A common dispersing medium "a transport medium". Since it is polar, it can disperse solutes. It balances the food matrix.

In the dynamics of its freezing form, it expands when it freeze. Polymers become monomers and become carcinogenic. 

Formula for Carbohydrates

CARBOHYDRATES

POLYSACCHARIDES TYPES

Also contain carbon, hydrogen, and oxygen, but they differ from carbohydrates in that it contains nitrogen. Organic compounds composed of amino acids linked by peptide bonds

proteins that can be produced by the body, BUT not enough to meet what it needs

The body can produce these proteins just enough as the body needs.

Esters of fatty acids and glycerol

More Fat is equal to more?

2 MICRONUTRIENTS

nutrients that the body requires in relatively large amount, measured in grams, to support normal function and health. Carbohydrates, proteins, fat are considered this.

nutrients needed in relatively small amounts to support normal health and body functions.

Inorganic constituents called ASH. Calcium, phosphorus, sulfur, sodium, chlorine, magnesium.

Needed by the body in trace amounts. 

Ashing; cannot be destroyed by heat. However, we lose these when we are cooking watery foods. If we don't consume the water soup, no more of these. 

Aside from underweight and overweight, it is the deficiency caused by insufficient micronutrient count.

Most of these are heat-sensitive. They are organic compounds which are either water soluble or fat soluble. 

Water soluble are those: B-complex, ascorbic acid, and such.

Fat soluble are those: Provitamin A to Vitamin A, Vit D, Vit E, Vit K

THE 3 NON-NUTRITIONAL COMPONENTS

2 Types of Enzymes

proteolytic enzymes like bromelin from pineapple and papain from papay which can cleave peptide through "ficin".

addition of invertase to convert sucrose to glucose and fructose in the preparation of crystalline candies

From figs. While papain is from papaya, and bromelain is from pineapple.

An organic catalyst under meat tenderizers. It can cleave peptide.

They cleave starches.

responsible for fruit ripening

these are series of reactions undergone by foods resulting in both desirable and undesirable effects

- occurs when carbohydrates or sugars in food are heated; occurs with prolonged heating of sugar above 160oC (320 F) resulting in a dark brown, viscous syrup with distinctive taste and odor

This is very fast. It is an exothermic reaction for which the heat from the pan heat from this causes a hot environment.

- due to the condensation of the aldehyde group in the sugar molecule and the amino group in protein. This contributes to the golden crust of baked products, browning of meats, and the dark color of roasted coffee.

Between sugar and protein, this reaction gives flavor and odor to the food. Searing. 

Free aldehyde group in sugar and amino group in protein and other compounds found in foods. 

"In gisa", paggisa/saute/sear to have this browning flavor.

Found in  beef at goat; they can break indigestibles like indigestible starches. 

Glucose, Fructose, Galactose

Maltose, Sucrose, Lactose

Starch, Dextrin

The backbone of the fatty acid chain

One glycerol molecule connected with/linked to a single fatty acid via ester linkage

VITAMINS

PIGMENTS Plants vs Animals

PIGMENTS IN PLANTS

PIGMENTS

Chlorophyll is what?

PIGMENTS

Carotenoid is what?

PIGMENTS

Anthocyanin is what?

PIGMENTS

Anthoxanthin is what?

These happen due to the presence of microbial enzymes in patis and bagoong

Browning with enzymes involved

Reactions involving enzymes

Enzyme found in most fruits and vegetables. It accelerates the browning of foods which are high in phenol/phenolic content.

The pigment responsible for the browning of foods high in phenol exposed to oxygen with the aid of polyphenol oxidase

It disrupts biochemical reactions

If the food is already brown after the browning reaction, then the phenol content is now low. This is an indication that there is a lower ________________ of phenols.

Enzyme found in potatoes

Solution mixture produced by scattering on material  in another; emulsion, foam, gel, suspension

Consideration of dispersed particle in a medium. Mixture of two food states

Homogenous mixtures which  look transparent exhibit high osmotic pressure

Term for a liquid dispersed on another liquid which is immiscible

Used to mix immiscible liquid

DISPERSION SYSTEM

Gas in a solid or liquid dispersed medium

DISPERSION SYSTEM

Liquid gel. The dispersed phase is solid and the dispersing medium is liquid.

DISPERSION SYSTEM

Gelatin, custards, jellies. Crystal or "lattice"-like.

Resembles solid in that int has shape and cannot be poured.

Dispersed phase is liquid and the dispersing medium is solid.

DISPERSION SYSTEM

Mixtures which may separate on standing and will not gel consists of large particles.

Mix starch first in cold water, antibiotics to shake first before usage/taking.

HEAT IN COOKING

Cooking with under or other liquids. Does not need fat or oil.

HEAT IN COOKING

Cooking food with little or no liquid at all like frying, broiling, grilling, baking.

TYPES OF MOIST HEAT COOKING

66 degrees Celsius. Appearance of large bubbles at the bottom and sides of the pan. (Low; sauna-like feel).

TYPES OF MOIST HEAT COOKING

71 to 82 degrees Celsius. Small, relatively motionless bubbles appear at the bottom of the pan. For eggs ,fish, shellfish.

TYPES OF MOIST HEAT COOKING

82 degrees Celsius. Bubbles break at the atmosphere. Bubbles gently rise and barely reach the surface. Gentler compared to boiling and does not physically damage the food.

You get more extratives while meat does not toughen.

TYPES OF MOIST HEAT COOKING

100 degrees Celsius. Produces large bubbles that help keep food in motion while cooking . Risk of toughing the meat; cellulose fibers of vegetables break.

TYPES OF MOIST HEAT COOKING

Unlike other moist heat cooking method, it has no direct contact with the heating medium. Indirect cooking. Less chance for leaching out or dislodging of ingredients. 

It has the highest nutrient retention since there is no direct contact.

TYPES OF DRY HEAT COOKING

For meat and poultry and fish. Like baking but in meat and poultry. NO CRUST

TYPES OF DRY HEAT COOKING

Some fish are baked. Slower to be cooked/char. Beef Wellington, Bake Macc.

Unlike roasted food, it has better texture; moist is maintained.

WITH CRUST; flour rich foods

TYPES OF DRY HEAT COOKING

Heating the food from above. Cook foods under extreme high heat/radiant heat, one side at a time. Browning occurs quickly.

TYPES OF DRY HEAT COOKING

Barbeque. Opposite of broiling. Cooking food with heat below.

TYPES OF DRY HEAT COOKING

Marinade. Either form of cooking as long as there's a baste or zesty sauce covering.

TYPES OF DRY HEAT COOKING

Addition of oil.

FRYING TYPE;

Allow vegetables to sweat. Must have tossing/jumping.

 lower temperature promote Maillard Browning

Many oil and high temperature. Submerge food in oil

MODES OF HEAT TRANSFER

Exchange of thermal energy by direct contact between a heating element and the food; with movement. Heat from electric coil or gas burner is transferred to the pan and then to the food. Pan frying and sauteing

MODES OF HEAT TRANSFER

Heat is transferred by the movement of molecules in either liquid or gas. Simmering, steaming, deep drying, baking, roasting ^ KE = ^ Temp

MODES OF HEAT TRANSFER

Transfer of heat from red coil of griller, toaster, or stove to the food. Electromagnetic waves present get excited too = radiation. Ex: lechon in a pit. 

MODES OF HEAT TRANSFER

Uses EM Waves operated by the magnetron. Longer wavelengths than infrared waves. Magnetron with solenoid 4 or 5 waves bounce around. 

Random, so there are certain portions in food that are so HOT: 

Hotspots - not really good; too much heat. Excitement of molecules might not be finished yet as you take the food out. Vibrations might not be done yet after microwaving.

Part of microwave emission mode in microwave that has charges. Can only heat polar substances. So, oil does not get excited since it is non-polar (conduction only for oil). Water, on the other hand, is very excited since it is polar.

^ Polar spanish sardines.