FS 201 Final
Match the appropriate word to its definition.
Provides package liquid seal and moisture barrier → Polyethylene Provides package stiffness → Paper Provides a light and oxygen barrier → Aluminum
Which of the following are foods that would be considered low acid? Select one or more: a. Canned beets b. Canned pickle beets c. canned pineapple juice d. BBQ sauce e. Canned corn
canned corn, canned beets
The burning effects of _____ are due to trigeminal nerve stimulation when eating peppers.
capsaicin
During photosynthesis, plants utilize _______, water and the energy from the sun to create glucose.
carbon dioxide
After having a few mozzarella sticks, we need to wash our oily hands with hand soap. The reason that soap and water can rinse away oil is because soap is a
emulsifier
Calorie is amount of _______ needed to raise the temperature of 1 gram of water 1 degree Celsius.
energy
These proteins are biological catalysts:
enzymes
________ dramatically speed up chemical reactions by lowering activation energy. These molecules are generally _________
enzymes, proteins
Freezing foods kills microorganisms
false
When freezing a food, it is critical to ensure freezing happens _________. Quick freezing ensures that ________ ice crystals will form. The ideal temperature range to form appropriate ice crystals in frozen foods is ________ deg F.
fast, small, 25-31
Cellulose, pectin, and lignin are all examples of this category of indigestible carbohydrates called ________.
fiber
Meat proteins are _____. These proteins provide _____ to biological systems. This type of shape is formed because of repeating amino acid sequences.
fibrous, structure
The type of papillae without taste buds on the tongue is ____
filiform
Appearance and consumer acceptance has been a major hurdle for commercializing insects as food in the United States. To get around this barrier to commercialization, many companies producing insects for food are making insect _____ that can then be used as a dry ingredient in many food items.
flour
The fifth taste, produced by the presence of ____ glutamate in foods, is known as umami
free
Low acid canned foods are _____________________ in order to reach ______ degrees Celsius for ______ minutes. This process inactivates _________.
high pressure processed; 121; 2; c. bot. spores
Which of the following foods is not shelf stable? Select one: a. Peanut butter b. Pasteurized eggs c. Infant formula d. Granola bars
pasteurized eggs
______ is a fiber found in plant cell walls and is responsible for giving jams and jellies their solid, spreadable texture.
pectin
_____ is a way to persevere foods by either immersion in vinegar or fermentation in brine. _____ use this type of food preservation. While _______ use ______, a food preservation method that adds salt to foods to draw out moisture by the process of osmosis.
pickling, pickles, meats, curing
Which are examples of oligosaccharides? Select one or more: a. Sucrose b. Galactose c. Raffinose d. Stachyose e. Glycogen f. Maltose
raffinose, stachyose
Quaternary structure is the association of ____ or more proteins.
2
Water activity is measured on a scale of ________ to ______.
0 to 1
Order the FSMA approaches for preventing food-borne illness in the order they are used.
1 → Identify Hazard 2 → Understand Cause 3 → Implement Preventative Controls 4 → Monitor Effectiveness 5 → Review and Adjust as needed
According to the CDC, perishable food left out for over _______ hours is unsafe to consume.
2 hours
Different fatty acids have different melting points. In order for the fatty acid to form a solid at room temperature, it must contain _______ or more carbons.
10
Lucy has made some granola bars, and she needs your help to estimate the total calories in one serving. One serving has 15 g of carbs, 3 g of fat, and 3 g of protein. What are the total calories in one serving? Her bars do not contain any saturated fats.
102 cal
In order to make milk safe to drink, it must be pasteurized at 161 degrees Fahrenheit for ____ seconds.
15
What pasteurization temperature and time is used for making ice cream at NCSU?
161 degrees F for 15 seconds
CDC recommends cooking ground meats to ____ F to prevent food borne illness.
165
CDC recommends cooking ground meats to _____ F to prevent food borne illness.
165
Food aid products usually have shelf life of at least ____ years.
2
Which of the following is not included in the nutritional goals for food aids? Select one: a. 500 kcal per serving b. 20 g carbohydrates per serving Good job! c. 13 g protein per serving d. Micronutrients to WFP standard
20 g carbohydrates per serving
Microwaves convert electricity to radio waves in the _____ megahertz range. This wavelength range causes molecules like water to move, thus heating the food.
2500
Match the cooking temperature (level of supersaturation of sucrose) to the type of candy that can be made.
255 deg F → Marshmallow 245 deg F → Chewy caramel 300 deg F → Lollipops 275 deg F → Taffy
The pH value that differentiates low and high acid food is , which is also a critical pH value that defines the effectiveness of inactivating Clostridium botulinum spores.
4.6
Bacteria multiply very quickly. The time it takes them to double their population is call (wait for it) DOUBLING TIME. If a type of bacteria has a doubling time of 18 minutes, how many will be present after 2 hours if you start with 10?
640
__________ is one of several chemicals that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Novozymes makes an enzyme that reacts to prevent asparagine to prevent the formation of this substance.
Acrylamide
What carbohydrate is a good gelling agent?
Amylose
Which of these polysaccharides can gel our food? Select one or more: Amylopectin Amylose Yes! what else? Cellulose Glycogen Pectin
Amylose, Pectin
__________ processing, which involves combining sterilized packaging material with processed food, is a means to create shelf stable foods with less harsh conditions than with canning and eliminates package size limitations. (This type of processing can be adapted to producing single-serving juice boxes or 300 gallon containers.)
Aseptic
Match each statement with its corresponding answer.
B-Glucan → Lower cholesterol Pectin → Gelation Amylose → α(1-4) glycosidic bonds Cellulose → β(1-4) glycosidic bonds
Soil contains a great variety of microbes, the majority of which are what and what?
Bacteria and Fungi
Enzymatic browning can be observed in which of the following foods? Select one or more: a. Grape b. Shrimp c. Banana d. Tea e. Potato f. Milk g. Bread
Banana, Grape, Tea, Shrimp, Potato
Match the following vitamins with their proper function
Based on the lecture, it could potentially help with fighting off coronavirus. → Vitamin D It is an antioxidant that help protect the cell walls → Vitamin E It can help with depression → Vitamin D It helps with proper blood clotting. → Vitamin K It can be toxic to the body → Vitamin A
Why is botulinum toxin hard to be detected in food?
Because its colorless, odorless, and tasteless
Match the packaging process with the type of packaging.
Beer with transport packaging,like palletized boxes. → Tertiary packaging Packages that hold 6 beer cans or bottles → Seconday packaging A bottle of beer → Primary packaging
In Rini's Sweet Potato Noodles, she fortified her noodles with _______ from sweet potatoes. This is a precursor of ______ and considered a ______.
Beta carotene, Vitamin A, Microcutrients
In Rini's Sweet Potato Noodles, she fortified her noodles with _______ from sweet potatoes. This is a precursor of ________ and considered a ________.
Beta carotene, Vitamin B, Micronutrients
Vitamin A amounts are recommended by the World Food Program. What compound is a precursor of vitamin A in Rini's sweet potato noodles?
Beta-carotene
What factor(s) degrade(s) beta-carotene?
Beta-carotene degrades when stored in oxygen rich conditions.
Is enzymatic browning desirable?
Can be desirable or undesirable.
Please match the following compounds with its corresponding food.
Capsaicin → Peppers Isothiocyanate compounds → Horseradish, wasabi, radish Piperine → Black pepper
Match the following polysacharides with their respective structure:
Cellulose → chain of glucose molecules bonded by B-1,4 glycosidic bonds Amylose → linear chains of glucose bonded by a-1,4 glycosidic bonds Amylopectin → branched chains of glucose bonded by a-1,4 glycosidic bonds and a-1,6 glycosidic bonds Glycogen → highly branched chain of glucose containing both a-1,4 glycosidic bonds and a-1,6 glycosidic bonds that can be referred to as animal starch
From glue to you, proteins are amazingly versatile in what they can do (said Dr. Seuss). This versatility is based on the "chemistry set" found on amino acid R-groups. These R-groups have a wide range of chemical characteristics, including:
Charged, Lack of Charge, Polar, Non-Polar
What are the disciplines for food science?
Chemistry, Microbiology, Engineering, Business/marketing
Match the following pigment with the food in which it is the predominant pigment.
Cherry Kool Aid → FD&C Red #40 Red cabbage → Anthocyanins Beets → Betalins Impossible Burger → Leghemoglobin Kale → Chlorophyll
Which of the following microorganisms are we MOST concerned with when canning foods?
Clostridium botulinum
Browning reactions occur through two main mechanisms: non-enzymatic and enzymatic browning. Match the following foods with the most prominent type of browning they undergo.
Coffee → Maillard Browning Raisins → Enzymatic Browning Banana ripening → Enzymatic Browning Peanut brittle → Caramelization Grilled Chicken → Maillard Browning Grilled onions → Caramelization
Color additives, as seen Heinz's failed green ketchup are regulated under what amendment in the food law timeline?
Color Additive Amendment
There are numerous food products that have pigments in them. Some pigments are naturally present, like apples, and others that are added, like Starburst. Match the pigments below with their source.
Conchineal extract → Insects The world's most widely consumed food colorant → Caramelization reactions Anthocyanins → Red cabbage Myoglobin → Meat Chlorophyll → Kale
Match each substance to the product is can be used to adulterate.
Copper Sulfate → Green beans Formaldehyde → Milk Sulfuric Acid → Apple cider
Synthetic pigments, like FD&C Red 40, are often used in foods. Why would a manufacturer choose to use a synthetic pigment over a natural one?
Cost, Very concentrated, Stability
Avocado is one of the fruits prone to quick browning when cut or mashed. The picture below shows a salsa that contains pineapple and avocado. How is browning prevented or slowed down in this salad?
Decreased pH, Antioxidant addition, like vitamin C, Enzymatic hydrolysis of PPO via pineapple addition
Which of the following does food preservation accomplish? Select one or more: a. Decreases Sensory Changes b. Increases Alcohol Content c. Prevents Bioterrorism d. Decreases Microbial (spoilage and pathogenic) Growth e. Decreases Chemical Reactions that alter food quality f. Increases Water Activity
Decreases Microbial (spoilage and pathogenic) Growth Decreases Chemical Reactions that alter food quality Decreases Sensory Changes
Please match the following aromatic compounds with its corresponding odor.
Dimethyl sulfide → cabbage Diacetyl → butter Trimethylamine → fish Acetic acid → vinegar Methanethiol → garlic Hexanal → fruity
What type of carbohydrate is lactose?
Disaccharide
How can you feel more satiated?
Drink more water prior to eating, Consume more fiber, Eat more slowly
Select all the illnesses associated with drinking raw unpasteurized milk.
E. Coli O157:H7, Scarlet Fever, Tuberculosis
Select all the illnesses associated with drinking raw unpasteurized milk:
E. coli O157:H7, Scarlet Fever, Tuberculosis
_______ is the consumption of insects as food. There are numerous benefits to consumption of insects including _______.
Entomophagy livelihood, environmental and health
Lipids with a lower degree of unsaturation are less susceptible to oxidation and lower in price.
Fales, more expensive
It was not important to Riki's mission to have simple ingredients.
False
Louis Pasteur first tried out pasteurization on milk
False
S-Groups give amino acids unique functional properties.
False
The dates found on food packages are indicators of food safety.
False
Homogenization requires low pressure when mixing added ingredients such as cream.
False, high pressure
Maltose is often referred to as table sugar
False, sucrose
You should not wash your fruits or vegetables before eating them.
False, you should always
Phospholipids like lecithin are emulsifiers. Match each part of the phospholipid structure and tell whether it is hydrophobic or hydrophilic.
Fatty acids → hydrophobic Phosphate → hydrophilic Glycerol → hydrophilic
A dairy farmer wants to produce organic milk. Which of the following must the farmer do in order for their milk to be labeled as "organic"?
Feed cows with non-bioengineered (non-GMO) crops, Be inspected by a government-approved certifier
Rank the following steps in the retort canning process in the correct order.
Fill the containers that are going to be used with food products → 1 The containers should be sealed after the food products are filled. → 2 Place these containers into a pressure-resistant container. → 3 Heat up the containers under pressure, usually up to 30 psi → 4 Process the containers until the cold spot reaches the target time and temperature, usually at least 121 degrees celsius for 3 min. → 5
Aseptically processed foods are required to file with the _____________. This filing includes the time and temperature of the process, details regarding ________________, and validation of the filling and packaging machines. The final step is validation of the product through microbiological and physicochemical analysis. Although the product has been thoroughly validated, samples should still be tested under harsh conditions to ensure proper ___________ before product is released for consumption.
Food and Drug Administration, equipment sterilization, processing
Recently George's Prepared Foods recalled many of its products due to possible contamination with Salmonella. What type of food born illness would be caused by Salmonella?
Food infection
_______ has many different disciplines. Microbiology deals with food safety. _____ can be applied to control lipid oxidation, ice crystal size, and flavor foods. Engineering is needed for ______ and package development.
Food science, Chemistry, processing
Calories are estimations because of several reasons, such as....
Food structure impacts the amount of energy that food stores, Our bodies are not 100% efficient in metabolizing foods.
As a tomato turns red and ripens, the umami taste increases because of an increase in ______________.
Free glutamate
Glucose + _______ = Sucrose _______ + ________ = Maltose Glucose + ________ = Lactose
Fructose Glucose + Glucose Galactose
______ is made by breaking down or hydrolyzing collagen, a protein. Collagen is a ______ protein that is found in connective tissue and skin. The breakdown of collagen can be done industrially or using a cooking technique called _____. The gel formed using this polymer is _______ meaning it liquifies when heated.
Gelatin, fibrous, braising, reversible
Which of the following characteristics do fibrous proteins have? Select one or more: More sensitive to changes in pH, temperature, etc. Mainly comprised of complex tertiary structures Generally insoluble Example: collagen, myosin, and keratin. Generally soluble Provide structure Irregular amino acid sequence Provide a function
Generally insoluble, Example: collagen, myosin, and keratin., Provide structure
Xanthan gum = Mannose + Glucose + _________
Glucuronic Acid
What kind of bond is formed between the -OH on a carbohydrate and another group?
Glycosidic bond
One reason that foods are so appealing to us is their color. Match the pigment to a food that contains large quantities of it.
Grapes, Raspberries, Purple Cabbage → Anthocyanins Squash, Pumpkins, and Tomatoes → Carotenoids Swiss chard and Beets → Betalains
Match the fermented food to its source material:
Grasses, stalks, roots, other vegetable material - Siliage Malted Barley - Beer Cabbage - Sauerkraut Chili Peppers - Tabasco Sause
Rini's sweet potato noodles over come specific religious law challenges related to ______ food laws. She used local food products to make the noodles. Sweet potatoes were used to be sure there was enough ______ in the food. Soy and mung beans were utilized to meet the ________ requirements for her product.
Halal, vitamin A, protein
_______ was the first person to investigate the effects of food ingredients on human health and use those results to create laws controlling food adulteration.
Harvey Wiley
With water and _______, carbohydrates can hold ______ their weight in water!
Heat, 4x
Hurdle technology is used to increase the safety of food products. What aspects of this product keep it safe from causing a food borne illness?
High acid food, Low water activity, Heat processed
What hurdles help to inhibit the growth of Listeria monocytogenes in summer sausage?
High salt content pH < 5.3 Water activity < 0.96
Recently, research has shown a possible sixth basic taste, oleogustus. A group of scientist published research (opens in new window) to support the existence of oleogustus. In order to prove that there is a new basic taste, what aspects of sensory science are used?
Human sensory panels, Instrumental analysis, Neurological analysis
Being a super tasters means you have which of the following?
Hyperaguesia
Ice cream does not have a very strong aroma until you eat it because:
Ice cream is too cold to allow many chemical compounds to volatilize.
According to the "Ice Cream Makers" video we watched in class, the dairy downstairs in Schaub Hall can produce how many different types of products?
Ice cream, skim milk, low fat milk, whole milk, and chocolate milk
What reaction requires carbohydrates and proteins and contributes to the taste, color, and aroma in many of our roasted, baked, fried, grilled, and cooked foods?
Maillard reaction
Which of the following are aspects of omega-3 fatty acids? Select one or more: a. Increase inflammation b. Decreases brain function c. Good food sources are salmon and flaxseeds d. Increases good HDL cholesterol e. Improves heart health f. Immunity g. Could lead to blood clots if too much is consumed
Increases good HDL cholesterol, Improves heart health Good food sources are salmon and flaxseeds
Salty and sour are perceived by _________, where _______ number of compounds are stimuli. Sweet, bitter and umami are perceived by _________, where _______ compounds are stimulants.
Ion channel receptors, limited, G-couples protein receptors, numerous
Which of the following is true about fatty acid?
It is an Omega-3 fatty acid
Match the amino acid R-group into the correct category
Leucine → Nonpolar Serine → Polar Lysine → Basic Aspartic Acid → Acidic Valine → Nonpolar Glutamine → Polar
Which of the top 5 microorganisms that cause food born illness related deaths causes miscarriages?
Listeria monocytogenes
Lucy is at it again and decided to make creme brulee. She didn't know what sugar she bought online. She sprinkled this unknown sugar over the creme and fired up her blow torch to caramelize it. However, she wasn't noticing any immediate browning. In fact, it wasn't caramelizing at all after exposing this sugar to high temperatures for several minutes. What sugar might she have used to have caused it not to caramelize?
Lucy used xylitol Lucy used Splenda.
How is MSG (sodium salt of glutamic acid) made industrially and where is it naturally found in foods?
MSG is produced through extraction from fermented molasses made from sugar cane or beets, or the fermentation of starch hydrolysates from cassava, corn, and rice MSG is naturally found in Parmesan cheese and tomatoes. MSG is produced by extracting and crystallizing MSG from seaweed broth.
Which of the following is NOT a monosaccharide? Select one: a. Galactose b. Dextrose c. Maltose d. Fructose
Maltose
When was the FDA's final compliance day for restaurants to add calories and nutritional facts to their menu?
May 7th, 2018
Allie decided to put beef in the freezer in order for it to stay at good quality. However, when she takes it out of the freezer to thaw, which of the following will occur as a result of this?
Microbial growth will resume. Lipid oxidation will occur depending on the water activity of the beef.
_____________ is a nutrient supplement that contains many vitamins and minerals to support optimal growth and development in young children.
Micronutrient Powder
Match the following food processing technologies to the products that frequently use the technology.
Microwave Radiation → Buttered popcorn Drying → Beef Jerky Nitrite-Based Curing → Bacon Pasteurization → Milk Retort Processing → Starbucks Frappucinos (in glass jars). Hot Fill → Strawberry Jam
__________, made up of glycerol and one fatty acid chain, are found naturally in almost all foods. They are a type of ________ meaning that they are hydrophobic or water-hating. They are _______ meaning that they prevent and oil from separating.
Monoglycerides, lipid, emulsifiers
There are 3 classifications of pigments used by the government. Match the pigment classification with the definition.
Natural → From a living organism Nature identical → Same structure as a compound from living organism Certified → Not identical to a compound that occurs naturally
Which form of monosachharide structure is most reactive?
Open, acyclic structure
____ is the detection of an odor through the nostrils by sniffing or inhalation.
Orthonasal olfaction
Choose which products and foods have undergone Maillard browning reactions. Select one or more: a. Pancakes b. Maple syrup c. Grilled cheese sandwich Y d. Salad
Pancakes, Maple syrup, Grilled cheese sandwich
Freezing is a terrific way to preserve foods. Freezing affects numerous chemical reactions that take place in foods. Match the following reaction with why that reaction is happening.
Pectin breakdown during storage is slowed → Enzymatic activity is decreased Mushy texture upon thawing → Ice crystal formation Lipid oxidation increased → Lower water activity
Which foods contain resistant starch?
Plaintains, Day old refrigerated cooked pasta, Cooked beans
What are the U.S. PepsiCo locations that Dr. Mary Carunchia mentioned and what does each site specialize in making?
Plano, TX, snack foods Valhalla, NY, beverages Barrington, IL, Quaker products
Match these chocolate-related ingredients to the processes used to produce them.
Popular flavor produced from an orchid native to modern day Mexico and Central America → Vanilla The liquified material that results from grinding roasted cocoa beans. → Chocolate Liquor Composite of several ingredients with high levels both sugar and cocoa solids. → Semi-Sweet Chocolate Sucrose. Produced from sugar cane or from sugar beets. → Sugar Dairy-based ingredient produced by the centrifugation of whole milk. → Milk Fat The waxy fat produced by pressing roasted cocoa nibs (you get more of this if the chocolate has been dutched). → Cocoa Butter Emulsifier created as a by-product of soybean oil processing. → Soy Lecithin
Proteins have an incredible number of functions from creating foams to helping your body build other proteins through enzymatic action. These functions are made possible because of the protein structure. Match these items with the level of protein structure.
Primary Structure → Sequence of amino acids Secondary Structure → Hydrogen bonds between carboxylic acids and amine groups Tertiary structure → Held together by R-group interactions Quaternary Structure → Association of 2 proteins
The Food and Drug Administration (FDA) requires extensive record keeping for thermally processed food products. For aseptically processed food, what are the records should be kept?
Product's name and identification The types of quality assurance checks and their results. Whether the product was released for consumption, incubated, or held back
Match to the correct answer. Protein is an example of a ________. A vitamin is an example of a __________. Macronutrients are needed/found in ________ quantities. Micronutrients are needed/found in ______ quantities
Protein is an example of a ________. → Macronutrient A vitamin is an example of a __________. → Micronutrient Macronutrients are needed/found in ________ quantities. → High Micronutrients are needed/found in ______ quantities. → Low
What Act passed in 1906 required foods to include ingredients on labels and prevented the manufacture, sale, or transportation of adulterated foods, drugs, and liquor?
Pure Food and Drug Act
Which of the following methods uses highly trained individuals to rate the intensity of sensory attributes in a product?
Quantitative Descriptive Analysis
Proteins have many functions in food systems. The function of the protein is determined by how it folds or it's structure. The part of proteins that determines how it is folded is _____________?
R- groups
Which of these are complex carbohydrates? Select one or more: a. Dietary fiber b. Glycogen c. Stachyose d. Lactose e. Sucrose f. Raffinose g. Glucose h. Starch
Raffinose, Stachyose, Starch, Glycogen, Dietary fiber
Place the following food items into their appropriate ranking based on water activity. Rankings will be 1-4 (1 being the highest and 4 being the lowest water activity)
Raisins → 3 Processed Cheese → 2 Fresh Fruit → 1 Dry Pasta → 4
Match the symptoms with the major types of foodborne illness.
Rapid-onset illness resulting from the presence of a microbial poison. → Intoxication Slow onset illness resulting from the growth of microorganisms. → Infection Slow onset illness resulting from the growth of microorganisms and the resulting formation of a poison. → Toxico-Infection
What does RUTF stand for?
Ready to sue therapeutic food
What factors are needed for Maillard browning?
Reducing sugar, Protein, Dry environment
Where and what year were the first NCSU dairy farms built?
Reynolds Coliseum in 1892
Lucy made potato salad for her lunch. She forgot to put the leftovers in the refrigerator and decided to take a risk and still eat it for dinner. Sadly she got sick from eating the potato salad. Her symptoms began about 30 minuts after consuming the potato salad, and she suffered from diarrhea, vomiting, and nausea. Luckily she recovered in 2 days without needing to see the doctor. Which microbe caused her to get sick and what kind of food borne illness did she have?
S. auerus and intoxication
Match these fortified foods with the mineral or vitamin with which they are fortified.
Salt → Iodine Fluid milk → Vitamin D Enriched flour → Folic acid
Match the following sweets that she is going to make with the proper temperature.
Saltwater taffy → 282 degrees fahrenheit; soft crack Dum dums → 307 degrees fahrenheit; hard crack Peanut butter fudge → 239 degrees fahrenheit; soft ball Sour patch kids → 250 degrees fahrenheit; firm ball Caramel sauce → 352 degrees fahrenheit; caramel
Which of the following tastes could be detected by ion channels? Select one or more: a. Salty b. Umami c. Sweet d. Bitter e. Sour
Salty, Sour
_____________ is dissolving a substance into a liquid until no more solute can be dissolved at room temperature. For sucrose, this concentration is approximately 60%.
Saturation
The ______ Heat Scale is a scale that was developed in 1912 to measure the level of heat in various chili peppers. This scale measures the amount of capsaicin in the chilies and ranges from 0 to about 1,500,000 units.
Scoville
_______ is defined as "use of human senses (taste, touch, sight, sound, smell), scientific instruments, and statistical approaches to understand consumer reactions to foods and other products.
Sensory Evaluation
For the following foods, match them with the process or ingredient that is responsible for a lower water activity.
Soy sauce → Salt Strawberry jam → Sugar Crackers → Heating Cliff bars → Sugar Salami → Salt Milk powder → Heating
Why are stabilizers helpful in ice cream?
Stabilizers keep ice crystals from getting bigger over time. Stabilizers keep fat droplets emulsified by preventing them from separating from the ice cream.
Which of the following organic compounds do not belong to the big umbrella group of hydrophobic (water hating) lipids? Select one or more: a. Triglycerides b. Capsaicin c. Sterols d. Starch e. Sugars f. Polypeptides
Starch, Polypeptides, Sugars
A reducing sugar and an amino group are required for a Maillard browning reaction to occur. A reducing sugar is one that can open up from a ring form to a linear form. Which of the following sugars is NOT a reducing sugar?
Sucrose
Which of the following are major functions of carbohydrates in food? Select one or more: a. Sweetness b. Browning c. Source of Amino Acids d. Gelling Agent e. Lubricity f. Water Holding g. Thickening/Viscosity
Sweetness, Browning, Gelling Agent, Water Holding, Thickening/Viscosity
___________is low cost, highly concentrated, and very stable as a substance.
Synthetic Pigment
What are the 2 things that influence shelf-life of milk? Select one or more: a. The breed of cow b. The heat treatment of the milk Yes! If milk is treated with ultra high temperature pasteurization, the shelf-life is longer than high temperature, short time pasteurization. c. The packaging Yes, as we will learn later in the semester, aseptic processing and packaging can extend the shelf life. d. The fat level in the milk
The heat treatment of the milk, The packaging
The time and temperature used to UHT process milk creates a product devoid of spoilage and harmful bacteria. Why is this milk not considered sterile?
The milk is not packaged in a way that seals it from the environment
Which of the following are advantages to aseptic processing?
There are no size limits with this type of processing. It is a more efficient use of energy resources. Continuous processing means less heat energy being put into the product; increased quality. It can achieve higher temperatures in less time; >135 degrees celsius for 1-2 seconds.
In her noodles, Rini used soybeans because:
They are grown locally in Aceh. They are a good source of protein.
Which statements below are similarities between proteins and lipids? Select one or more: a. They both form helical structures. b. Both can form solid substances. c. They can have hydrophobic and hydrophilic parts to their structure. d. They are both polymers that are made of monomers.
They can have hydrophobic and hydrophilic parts to their structure. Both can form solid substances.
A pH of < 4.6 is necessary to be regarded as a high acid food and it is a critical pH in food preservation. But why is this pH the cut off?
This is the pH that inhibits the growth of Clostridium botulinum spores.
Match the description to the correct pathogen.
This pathogen is responsible for the highest amount of death related to foodborne illness per year in the US → Salmonella, nontyphoidal This pathogen is responsible for the most hospitalizations related to foodborne illness per year in the US → Salmonella, nontyphoidal This pathogen is the leading cause of foodborne illness in the US → Norovirus
For canned foods, why is the size of the can limited?
To achieve acceptable product quality. To make sure the center of the can reaches the sterilization temperature.
What is the purpose of Good Manufacturing Practices (GMPs) in food manufacturing/processing?
To address personal hygiene practices To address pest control To address proper use and storage of cleaning compounds, sanitizers, and pesticides To address plant design
What are some important reasons to conduct shelf-life studies for food products? Select one or more: a. To make expiration dates. b. To find the limiting factor in the shelf-life of a product. c. To study how the product may change over time. d. To determine how long the product will last with regards to quality (flavor, texture, nutritional quality and appearance). e. To determine the microbiological safety of the product.
To determine how long the product will last with regards to quality (flavor, texture, nutritional quality and appearance). To find the limiting factor in the shelf-life of a product. To determine the microbiological safety of the product.
What is true about trans fats?
Trans fats are rarely found naturally., Artificial trans fats are made by partially hydrogenating unsaturated fatty acids to make them more solid., Trans fats are now required to be listed on nutritional labels.
Glucose is a simple carbohydrate.
True
Limits for insect fragments and rodent hair are 1 rodent hair and 60 insect fragments in 100g of chocolate.
True
Salmonella is spread through contaminated food and water sources.
True
The Digestible Indispensable Amino Acid Score (DIAAS) is recommended by the Food and Agriculture Organization of the United Nations (FAO) because it takes into account anti-nutrient factors.
True
When using a hot fill process to process and package a product, why is it important to invert the jar or bottle?
Turning over the container sterilizes the lid
Which of the following are basic tastes? Select one or more: a. Crispy b. Umami You bet! c. Sweet Yep! d. Pungent e. Sour
Umami, Sweet, Sour
Which ingredient is not found in the dry compressed food often used by relief agencies, BP-5?
Xanthan gum
Match the correct term to the picture or definition.
__________ of double bonds in fatty acids makes them bendable. → Cis conformation ____________ can increase risk of disease. → Trans fatty acids ____ are more reactive. → Double bonds H on top left → Trans fatty acid H on both bottom left and right → Cis Fatty Acid
CRISPR is the _______ of bacteria. It has been used extensively in fermented dairy products to prevent _______ infections of starter cultures. There are many exciting things in the future for CRISPR technology; however, there are still many ______ concerns that remain unclear.
adaptive immune system, bacteriophage, ethical
Adding chalk powder to flour is a form of illegal ______
adulteration
A foam is a(n) _________ system that is stabilized by surface active compounds, such as _______.
air in liquid, starch
The carboxylic acid end of a fatty acid is also known as the _____ end.
alpha
_______ 1,4 glycosidic bonds are found in both amylose and amylopectin. These types of bonds are highly digestible by enzymes found in our bodies.
alpha
Glass transition temperature only applies to ____________ molecular structure of sucrose.
amorphous
Starch has different morphological forms of crystals that effect our digestion of the starch polymers. In its native form, starch granules possess crystalline regions of _________. When the granules are heated and cooled crystals form creating _________ starch, a different form of crystal, that we are not able to digest as well.
amylopectin, resistant
Which of the following is least important when designing an RUTF product. a. High nutrient content b. Attractive package graphics. c. A strong secondary package d. Enhanced shelf life.
attractive page graphics
____________ carbohydrates, such as starch and fiber, contain much longer carbon chains than their shorter, simpler counterparts. These long chains are made up of the same basic material, simple carbohydrates. This means that the long carbohydrate chains are really just polymers of simple ones.
complex
The first stage in the Maillard reaction involves the ________ of an amino acid and a reducing sugar. After the N-substituted glycosyl-amine is formed, this compound undergoes an __________ arrangement. From there an enol is formed and can go through three different paths depending on the pH and temperature. For example, under _________ conditions, the enol goes through a Schiff base reaction to form ___________ in the second stage. Regardless of which path the enol enters, ___________ are formed which are responsible for the color, flavor, and aroma of many baked, roasted, fried, grilled, and sautéed foods.
condensation, Amadori, acidic, hydroxymethylfurfural, melanoidins
What type of processing is utilized in making sweet potato puree at Yamco?
continuous microwave
There is a lot of reporting about polyphenols and their health benefits. This article offers a a review of scientific literature up to 2010 concerning just that! After cooking, according to the article, which vegetables offer increased polyphenol bioavailability?
cooked tomatoes, steamed artichokes
The ___ at NCSU is currently located on Lake Wheeler Rd. The milk is transported to and processed at Schaub Hall
dairy farm
The majority of the economic burden of food borne illness results from ________________.
deaths
To _________ the botulinum toxin, you have to heat it to _______ for a few seconds.
denature, 80 degrees C
A molecule that ________, like sodium chloride, will have a greater effect on the water activity. A large polymer, like starch, will have little effect on water activity because water activity is controlled mainly by the ________ of molecules in solution.
dissociates, number
Another name for chunky milk is cheese! What is the process of making a liquid into a solid via a network of polymers called?
gelation
Food-based ________ are found in foods like hard candy. This molecular structure traps and preserves flavors. Interestingly, this structure of sucrose shatters into irregular pieces when it breaks, making it ideal for use as windows in old Western movies!
glasses
A triglyceride is made of 3 fatty acids esterified to a _______ backbone.
glycerol
Plants store starch in _______ within their cells. Starch is made up of 2 different types of ______, amylose and amylopectin. The monomer for these compounds is glucose. _______ can form strong gels, while _________ makes thick solutions.
granules, polymers, amylose, amylopectin
Proteins change shape when _____ or the external conditions, like pH and salt concentration are altered. This shape change is an alteration of tertiary or quaternary structure and called ________. The shape change can effect the ________ of the protein for those whose immune systems make antibodies for that particular food protein.
heated, denaturation, allergenicity
Proteins change shape when _______ or the external conditions, like pH and salt concentration are altered. This shape change is an alteration of tertiary or quaternary structure and called _______. The shape change can effect the ______ of the protein for those whose immune systems make antibodies for that particular food protein.
heated, denaturation, allergenicity
Generally speaking, which of these factors can prevent microbial growth? Select one or more: a. low acid b. high acid c. damaged packaging d. water activity below 0.6 e. water activity above 0.6 f. heat treatment
high acid, water activity below 0.6, heat treatment
Which are NOT properties of an amorphous structure? Select one or more: a. highly order b. higher water activity c. gritty texture d. no order e. lower water activity
highly ordered, higher water activity
Creating very small milk fat particles using high pressure prevents the skim and cream components of milk from separating. This process is called:
homogenizing
If there is a problem with processing, a deviation from what should be happening in the processing, the company should ______________.
implement its deviation plan
Which type of foodborne illness is Salmonella?
infection
Lipid oxidation increases when water activity is less than about ____ and greater than _____. To get an optimal browning reaction, you should target a water activity between ________. In general, enzymatic activity and microbial growth increases when the water activity is above ______
less than 0.2 , greater than 0.7, between 0.55-0.65 , above 0.6
Spray drying begins with a ______. Then this is fed/pumped into the spray dryer. _______ creates small droplets of the liquid. These small droplets are exposed to ______ air, which removes the ________. Then the spray dried product is collected.
liquid, Atomization, hot, moisture
To prevent your new A2Z product from spoiling and to prevent the growth of pathogenic microbes, which of the following method(s) could be consider?
low pH, thermal processing
In 2008-2009, an outbreak of Salmonella occurred. Peanut butter was the food implicated in this outbreak. Peanut butter is typically a product not commonly associated with food borne illness due to its _________; however, Salmonella was able to contaminate the product after entering the facility due to _________.
low water activity, a leaky roof
NaCl is ______ which is considered _______ and it is categorized as _______.
mineral, inorganic, micronutrient
This week we learned about raspberries from China that were repackaged in Chile and labeled as organic when in fact they were conventionally grown. These raspberries were then shipped to Canada where they caused an outbreak of norovirus. The act of labeling these berries as organic and the outbreak of norovirus broke 2 different laws. What do these laws deal with?
mislabeling and adulteration
Packaging has numerous purposes. One is to preserve the food. This package of Old Fashioned Oats prevents ______ from degrading the food. By ________ the product, transport is made easier. The packaging also conveys the identity of the product in brand and contents. The contents of the package must be labeled clearly according to food labeling laws. The _______ specified font sizes and design of the product label. While the _______ regulates information (Nutrition or Supplement Facts) and health claims.
moisture and light, containing, Federal Trade Commission, Food and Drug Administration
This week a recall was issued for numerous brands of dog food due to aflatoxin contamination. What type of organism produces aflatoxin?
mold
Howling Cow Vanilla ice cream contains stabilizers. Included in this ingredient list is ______, which help the fat to mix with the water. Other stabilizers are used to control the movement of water, including ______.
mono- and di-glycerides, cellulose gum
most spoilage bacteria grow at
neutral pH
What does the word "organic" mean in terms of chemical classification of ingredients?
organic means carbon-based compounds.
Both ______ and _______ are primary factors that affect enzyme function.
pH, temperature
Select all of the factors that affect bacterial growth in food below: Select one or more: a. time of day b. pH c. water activity d. temperature
pH, water activity , temperature
________ is an example of a nutrient dense food that has been distributed in West Africa to treat severe acute malnutrition, this formulation is a mixture of peanut butter, fluid milk and powder sugar enriched with vitamins and minerals.
plumpy'nut
High _______ processing is a processing method used to pasteurize liquids and "squishy" foods, like juice, guacamole, and salsa. It works by denaturing microbial enzymes without heat.
pressure
Proper retorting (or canning) combines heat and ________ to produce a commercially sterile product.
pressure
In Tetra- pack Milk or juice packages, the aluminum layer is used for
preventing oxidation
Bovine spongiform encephalopathy, otherwise known as mad cow disease, is caused by a misfolded protein called a
prion
Human brains are large and energy hungry! 20% of the energy humans consume is needed to fuel 2% of their body weight. One theory as to why this evolutionary development happened is that cooking food increased digestibility of food. Why does cooking increase digestibility of foods?
protein denaturation, Starch gelatinizaiton, Inactivates anti-nutrients
While Maillard browning affects color and flavor of foods, it also effects their nutritional values. It can decrease ______ digestibility due to cross linking, bind to vitamin ______, and decrease the availability of ______ in the body.
protein, C, lysine
Maillard browning is one of the tastiest reactions going on in foods! This reaction was named after Loius Camille Maillard, a French chemist. He found that when _______ and reducing sugars were present brown pigments could be formed. An example of a reducing sugar is ________. This reaction works best when the food's water activity is _______. To stop this reaction, _______ compounds could be added.
proteins, glucose, intermediate, sulfite
Foods used to sustain a population after a natural disaster are called ______. This type of product should be shelf stable and have a shelf life of _______. Protein sources are often blended because all ________ must be present to ensure proper nutrition.
ready to use therapeutic foods, 2 years, essential amino acids
Bacteriophages are prevelant in the environment. It is possible that we can harness this environmental contaminate in order to provide benefits to the food system. This article is a review of ways bacteriophages and proteins they produce to protect parts of the food system. How could re-purposing bacteriaphages and their proteins be beneficial to food systems, particularly dairy products?
reduce economic losses and food waste, increasing food safety, reduce the environmental impact of food production
Pasteurization of milk makes it _______ and extends _______.
safe, shelf life
The inability to taste sweetness would be classified as a _____ ageusia.
selective
______________ is defined as "A scientific discipline used to evoke, measure, analyze, and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste, and hearing.
sensory evaluation
_______ acute malnutrition is defined by an extremely low weight to height ratio. Symptoms can include _______ , which is categorized as a severe wasting of muscle and fat tissue. ________ have been used to help properly care for malnourished children above the age of six without medical complications.
severe, marasmus, Ready to Use Therapeutic Foods
Dr. Mary Carunchia found food science at a _________. She has worked for Pepsico for _______. Her current position is being a _________ for the business/marketing side of snacks.
university open house, her entire career, food science liaison
Although there are benefits of industrializing insects into our markets, there are many downsides. Cross allergenicity could occur between ______ and insects due to their similarly structured proteins. On the microbiological level, insects work as ________ that carry harmful pathogens. ________ are a chemical hazard factor to consider when insects are harvested from the environment.
shellfish, vectors, pesticides
To produce our Howling Cow ice cream or any other brand of ice cream for that matter, cows are fed fermented grass product called ________. So, you could make the case that ice cream itself, in a rather round-about way, is a fermented product.
silage
Freezing foods greatly extends their shelf life but can compromise their quality. To minimize textural changes in products like frozen meat and create creamy texture in ice cream, freezing rate must be fast to create _____ ice crystals. Freezing is a way to extend shelf life because it slows down enzymatic reactions and temporarily ________ microorganism growth. Birdseye Foods was the first to develop a technique of freezing foods called ___________ that allows products to freeze very fast and be portioned out directly from the freezer without thawing.
small, halts, individual quick freezing
Freezing foods greatly extends their shelf life but can compromise their quality. To minimize textural changes in products like frozen meat and create creamy texture in ice cream, freezing rate must be fast to create ________ ice crystals. Freezing is a way to extend shelf life because it slows down enzymatic reactions and temporarily _______ microorganism growth. Birdseye Foods was the first to develop a technique of freezing foods called __________ that allows products to freeze very fast and be portioned out directly from the freezer without thawing.
small, halts, individual quick freezing
Earth receives most of it's energy from ______ power and plants then use photosynthesis to produce ________, also known as glucose. The human body uses _______ as it's cells main source of energy.
solar, C6H12O6, glucose
Emulsions and foams have one critical type of compound that increases the stability of the structure. Without this type of compound, the 2 immiscible phases would separate very quickly. What type of compound is this critical compound?
surface active compound
Which of the following items can be done with enzymes? Select one or more: a. create brown pigments when bread is toasted b. soften cheese texture with aging c. create a pungent garlic aroma d. tenderize meat
tenderize meat, soften cheese texture with aging, create a pungent garlic aroma
The caloric value of a fatty acid is related to...
the length of the carbon chain.
Insects as a protein source are highly sustainable because they have short _______, about 3-4 weeks. Insects are cold blooded meaning they do not have to expend energy regulating their body temperature; therefore their ________ is among the lowest of animal protein sources. Insect bodies are mostly _______ meaning that most of the resources utilized for raising insects are being converted to food for people.
time to maturity, feed conversion ratio, edible
Why is it beneficial to blend different foods when preparing food aid for disaster relief?
to ensure people receive the correct nutrients
All of these answers are changes made from the old food label to the new food label except for Select one: a. changes in nutrients required b. updated daily values c. larger bolder letters for "Calories" d. a new footnote e. trans fat percentage being included
trans fat percentage being included
Capsaicin and isothiocyanate (active ingredient in wasabi) both produce a "burning" sensation, while mints produce a "cooling" sensation. Amazingly, these two opposite sensations are both produced by stimulating the ______ nerve
trigeminal
What is the leading cause for food recalls?
undeclared allergens
A bacteriophage is a ______ that attacks bacteria, not animals or plants.
virus
The mole fraction of ______ in a food product can be used to estimate water activity. There is one catch to this estimation though. The state of the food cannot change; meaning that if the food is ______ it cannot change to crystalline.
water, amorphous
Casein and ______ are the two types of protein present in milk. Cheese is made through ______, which acidifies the milk. Then ______ is added, which cleaves K-casein 'hairs' from the surface of the casein micelle. The resulting hydrophobic, neutral surface allows the casein micelles to aggregate and form curd.
whey, fermentation, rennet
_______ is used to help sweet potato noodles stick together because they do not contain _____, a wheat protein.
xanthan gum, gluten
